Lincoln Impinger Aperion 2424E, Руководство по обслуживанию

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10 Document #: LIN_EO_SM_IMPAPERION2424_4607818 – 07/21
Installation Section 2
SPACING REQUIREMENTS
,
Caution
Oven must be operated on an approved base only.
The oven must have a minimum of 8 inches (203 mm) of
clearance from all surfaces. In case other equipment is
located on the right side of oven, a minimum clearance of 24
inches (609 mm) is required from that equipment.
FOR ALL OVENS: A 24-inch (609 mm) clearance at the rear of
the oven must be obtainable for service access.
NOTE: Do not install this (these) oven(s) in any area with an
ambient temperature in excess of 95°F/35°C. Doing so will
cause damage to the unit.
VENTILATION REQUIREMENTS
A VENT IS REQUIRED, (unless the oven is a “ventless”
model). Local codes prevail. These are the “authority having
jurisdiction” as stated by the NATIONAL FIRE PROTECTION
ASSOCIATION, INC. in NFPA 96 latest edition. In addition,
to be in compliance with the NFPA 54 Section 10.3.5.2, this
unit must be installed with a ventilation hood interlock that
prevents the unit from operating when the ventilation hood
is off. For further ventilation information, see Ventilation
Guidelines.
VENTILATION GUIDELINES
For standard ovens, a ventilation hood is required to remove
heat and cooking odors. Alternatively, optional electric
“ventless” models are available which incorporate a catalyst
to limit the emission of grease laden air to below 5mg/m
3
.
Ventless ovens have been tested in accordance with UL710B
& EPA-202 and are listed by UL to the KNLZ category. Ventless
ovens should only be used for reheating purposes and should
not be used to cook raw animal proteins, doing so may
cause the appliance to exceed allowable grease laden air
limits and/or cause damage to the catalyst. When permitted
by local code(s) and used with appropriate food products,
Lincoln “ventless” ovens are not required to be installed
under a ventilation hood. For gas ovens, a ventilation hood
is also required to remove the products of combustion. The
hood and HVAC installation must meet local codes to gain
approval by the authority having jurisdiction. Requirements
may vary throughout the country depending on the location
by city, county, and state. Obtain information from the
authority having jurisdiction to determine the requirements
for your installation. Obtain information and review copies
of codes or documents that will be used to inspect and
approve your installation. Your ventilation hood supplier and
HVAC contractor should be contacted to provide guidance. A
properly engineered and installed ventilation hood and HVAC
system will expedite approval and reduce oven maintenance
costs. Proper ventilation is the oven owner’s responsibility.
The ventilation hood must operate in harmony with the
building HVAC system. It typically requires between 750
and 2500 CFM (1274 and 4248 m
3
/hour) exhaust. (The
“Efficiency” of various hood designs makes it necessary
to specify such a wide range of ventilator flow.) Make
up air must be supplied by either a hood design or the
HVAC system. This will vary with hoods from various
manufacturers.
Notice
Prevent airflow through the cooking tunnel. Air must NOT
be directed onto the oven front or at side of cooking area
or rear of oven.