3
LEVELING
A carpenter’s level should be placed on the cooking surface and the unit leveled both front-to-back and
side-to-side. If it not level, burner combustion may be erratic, and the unit will not function efficiently. The IRB
series unit broiler cooking surface is inclined for improved performance. The spirit level should be placed on the
upper edge of the chassis for this leveling procedure.
AIR SUPPLY & VENTILATION
The area in front of, around, and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained at all times in front and at the sides
of the appliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion waste
products to the outside of the building. Usual practice is to place the unit under an exhaust hood. Filters and drip
troughs should be part of any industrial hood, but consult local codes before construction and installing a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and/or cause air drafts, either of which can interfere with pilot or burner performance and can also be hard
to diagnose. Air movement should be checked during installation; if pilot or burner outage problems persist, make-
up air opening or baffles may have to be provided in the room.
GAS CONNECTION
NOTE: The gas supply (service) line must be the same size or greater than the inlet line of the appliance. Imperial
counter equipment use a ¾” NPT inlet. Sealant on all pipe joints must be resistive to LP gas.
MANUAL SHUT-OFF VALVE
This installer –supplied valve must be installed in the gas service line ahead of the appliance and regulator
in the gas stream and in a position where it can be reached quickly in the event of an emergency.
PRESSURE REGULATOR
All commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressure may fluctuate with local demand. The manual shut-off valve is
normal supplied by the installer, however, a pressure regulator is packed inside each Imperial range.
Failure to install a pressure regulator will void the equipment warranty
The regulators supplied for Imperial ranges, have ¾” inlet/outlet openings and are adjusted at the factory
for 5” WC (natural gas) or 10” WC (propane) depending on the customer’s ordering instructions.
Prior to connecting the regulator, check the incoming line pressure, as these regulators can only withstand a
maximum pressure of ½ PSI (14” WC). If the line pressure is beyond this limit, a step-down regulator will be
required. The arrow forged into the bottom of the regulator body shows gas flow direction; it should point
downstream to the appliance. The red air vent cap on the top regulator is part of the regulator and should not be
removed.
Any adjustments to regulators must be made only by qualified service personnel with the proper test
equipment.
RIGID CONNECTIONS
