Duke Manufacturing Co.
2305 N. Broadway
•
St. Louis, Missouri
800-735-3853
•
314-231-1130
•
Fax 314-231-5074
www.dukemfg.com
6 of 22
E. Electrical Connections
Your oven is supplied for connection to a 115 volt, single
phase grounded circuit. The electric motor, oven lights,
indicator lights and control circuits are connected through a
seven-foot electric supply cord found at the rear of the
oven.
Before making any connections to these units, check the
rating plate to assure that the voltage and phase of the oven
is compatible with the electrical supply. When installing,
all ovens must be electrically grounded in accordance with
local codes, or in the absence of local codes, with the
National Electrical Code, ANSI/NFPA 70 (in Canada -
CSA Std. C22.2). Wiring diagrams are located in the
control compartment area of the oven. Standard wiring
schematics are also provided with this manual.
F. Ventilation
Proper ventilation is very important for the proper function
of your oven. A good ventilation system will allow the
oven to function properly as well as remove unwanted
vapors and products of combustion. Not venting the ovens
properly can result in unsatisfactory baking results as well
as the possibility of damaging your oven. To keep your
warranty in force, a proper ventilation system must be
employed, either direct vented or under a canopy.
Venting to a Canopy Exhaust Hood
The best way to vent your oven is by placing it under a
properly designed mechanically driven exhaust hood. The
hood should be sized so the equipment that it is designed to
ventilate fits underneath with a minimum six (6) inch (152
mm) overhang on all sides not adjacent to a wall. The
distance from the floor to the lower edge of the canopy
should not exceed seven (7) feet (2.2 m).
The hood should have adequate capacity and provide a
sufficient supply of make- up air. Ventilation hoods come
in many sizes and capacities. Hood capacity is expressed in
cubic feet per minute (CFM). The total make-up and
exhaust air required for the canopy hood should be about
22 CFM per oven section. Information for the proper
construction and installation of ventilating hoods may be
obtained from the "Standard for the Installation of
Equipment for the Removal of Smoke and Grease-Laden
Vapors from Commercial Cooking Equipment, NFPA-96".
Direct Flue Venting
Occasionally it is not possible or practical to install a
powered canopy hood. In those cases the oven can be
vented directly by means of a direct flue method. Correctly
venting your oven is very important to insure proper
cooking results and preclude any premature failures in the
burner or burner compartment. The direct flue method
incorporates a drafthood that is mounted to the top of the
oven (or the upper oven section in a stacked unit). The flue
then rises from the drafthood vertically to a point 6-8 feet
above the roof or any close structure. The flue is then
capped with an approved vent cap to isolate the flue from
the external environmental conditions.
The direct flue method does not incorporate the ability to
replace air consumed by and vented from the oven. An
adequate supply of room make-up air must be provided if
your oven is to be vented by this method. The total
makeup air requirement for one oven section is
approximately 30 CFM.
Lighting Instructions:
• Turn Gas Shut Off to ON Position
• Turn Power Switch to COOK Position
• Set Thermostat to Desired Temperature
Shut Down Instructions:
• Turn Power Switch to OFF Position
• Wait 5 Minutes Before Relighting Oven
Note: This manual must be retained for future
reference.
G. Oven Assembly
Before assembling and installing the oven, please check to
make sure that all necessary parts are present. In addition
to the oven itself, there will also be legs, feet or casters, the
flue/vent guard or drafthood & drafthood collar assembly,
(for double sections, retaining clips, flue riser and/or
common manifold) and miscellaneous hardware. Please
check the interior of all oven sections for the parts needed
to assemble and install your oven(s).
Leg Attachment
• Once the oven has been removed from the carton, lay
it on its left side (the side without the controls), hold
the leg and align with the threaded holes in the front
comer of the bottom of the oven. Carefully start the
threads of the comer leg bolt (5/16"-18 X 1/2"),
WARNING:
This appliance is equipped with a three-prong
(grounding) plug for your protection against shock
hazard and should be plugged directly into a properly
grounded three-prong receptacle. DO NOT cut or
otherwise remove the grounding prong from this plug.
WARNING:
Keep the oven area free and clear from combustibles.
