CODES AND STANDARDS
This item must be installed in accordance with:
In the United States:
State and local codes, or in the absence of local codes, with:
National Fuel Gas Code, ANSI-Z223.1/NFPA #54 (latest edition). Copies may be obtained from The American Gas
Association Accredited Standards Committee Z223, @ 400 N. Capital St. NW, Washington, DC 20001 or the Secretary
Standards Council, NFPA, 1 Batterymarch Park Quincy, MA 02169-7471.
NFPA Standard #96 Vapor Removal from Cooking Equipment, latest edition, available from the National Fire Protection
Association, Batterymarch Park, Quincy, MA. In the commonwealth of Massachusetts, all gas appliances vented through
a ventilation hood or exhaust system with a damper or with a power means of exhaust shall comply with 248 CMR.
In Canada:
Local codes:
CAN/CSA-B149.1 Natural Gas Installation (latest edition).
CAN/CSA-B149.2 Propane Installation Code (latest edition), available from the Canadian Gas Association 178 Rexdale
Blvd., Etobicoke, Ontario Canada M9W 1R3.
The installer of this unit should be aware of state, county or local code for connecting this equipment to determine if an
external regulator is required.
PRESSURE REGULATOR:
•
All commercial cooking equipment must have a pressure regulator on the incoming gas line for safe and efficient
operation. The regulator provided for this equipment can be used for both natural gas and liquid propane.
•
Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 5” WC Natural Gas standard and may be
converted by qualified personnel to be used for Propane at 10” WC.
• Prior to connecting the regulator, check the incoming line pressure. The regulator can only withstand a maximum
pressure of ½ PSI (14” WC). If the line pressure is beyond this limit, a step down the regulator before the regulator
provided will be required. The arrow on the bottom shows gas flow direction and should point downstream to the
equipment.
GAS CONVERSION:
Conversion from Natural Gas to Liquid Propane (LP) or vice versa should only be performed by the factory or an
authorized service agent. In case of troubleshooting, ensure the correct orifice sizes of the tips have been provided.
Orifice size is marked on the tip.
Burners:
Natural Gas Orifice is #39
Liquid Propane Gas Orifice is #52
Oven:
Natural Gas Orifice is #33
Liquid Propane Gas Orifice is #50
Griddle:
Natural Gas Orifice is #47
Liquid Propane Gas Orifice is #54
Griddle/Broiler:
Natural Gas Orifice is #53
Liquid Propane Gas Orifice is #57
Restaurant Range
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A Professional Line of Commercial Cooking Equipment
