Kitchen Monkey KMCHM, Инструкция по эксплуатации

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WARNINGS
• Do not store or use gasoline or other fl ammable vapors or liquids in the vicinity of this or any other equipment
• Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death
• Read the installation and maintenance instructions thoroughly before installing or servicing this equipment
• Have the equipment installed by a quali fi ed installer in accordance with all federal, state and local codes
• Do not install or use without all 4 legs
• This equipment is for use in non-combustible locations only
• Do not obstruct the fl ow of combustion and ventilation air
• Do not spray controls or the outside of the equipment with liquids or cleaning agents
• Allow for hot parts to cool before cleaning or moving
• This equipment should only be used in a fl at, level position
• Do not operate unattended
• Any loose dirt or metal particles that are allowed to enter the gas lines on this equipment will damage the valve and
affect its operation
• If you smell gas, follow the instructions provided by the gas supplier. Do not touch any electrical switch; do not try to
light the burner; do not use a telephone within close proximity.
TO INSTALL:
1. Remove unit from box and make sure all plastic, tape and packing materials are removed.
2. Place the unit on a
fl at, secure surface with at least 12” of open space around all sides.
3. Unit should be placed under a ventilation hood and their should be at least 2” of space between the back of the
oven and the wall. This will ensure proper air fl ow
The installation of this equipment must conform with local codes, or with the National Gas Code, ANSIZ223.1/NFPA 54,
or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
The equipment and its individual shutoff valve must be disconnected from the gas supply piping system during any pres-
sure testing of that system at test pressures in excess of ½ psi (3.5 kPa).
The equipment must be isolated from the gas supply piping system by closing its individual manual shutoff valve during
any pressure testing of the gas supply piping system at test pressures equal to or less then ½ psi (3.5 kPa).
Clearance and positioning around the equipment:
This equipment must be installed adjacent to non-combustible surfaces only with a minimum spacing of 6” from all
sides. This equipment must be a distance of 6” from other equipment. The equipment must have the legs installed and
be placed on a non-combustible surface.
Air Supply and ventilation:
The area in front and around the equipment must be kept clear to avoid any obstruction of the fl ow of combustion and
ventilation air. Adequate clearance must be maintained at all times in front of and at the sides of the equipment for
servicing and proper ventilation.
Pressure Regulator:
All commercial cooking equipment must have a pressure regulator on the incoming service line for safe and ef fi cient
operation. The regulator provided for this equipment is adaptable for both Natural gas and LP gas.
Regulator speci
fi cations: ¾” NPT inlet and outlet, factory adjusted for 4” WC Natural Gas standard and may be
converted by quali fi ed personnel to be used for Propane at 10” WC.
Gas Conversion:
Conversion from Natural Gas to Liquid Propane (LP) or vice versa may only be performed by the factory or its authorized
service agent. In case of troubleshooting, ensure the correct ori
fi ce sizes of the tips have been provided.
Natural Gas Ori fi ce is # 51
Liquid Propane Gas Ori fi ce is #57
Ori fi ce size is marked on the tip