MBM FGMD107, Инструкции по установке, эксплуатации и обслуживанию

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4.6.1.5 CHECKING HEAT CAPACITY BY MEANS OF THE PRESSURE
Check whether the indication given on the adhesive plate near the gas connection G 3/4” corresponds to the available gas.
Using a pressure gauge, check whether the inlet pressure is within the limits as per Table II on page 19 and 4.6.1.6.1.
The inlet pressure can be checked either on the ramp or on the valve (inlet pressure test point).
The outlet pressure can be measured either on the nozzle or on the valve (outlet pressure test point). These pressures must
correspond to the ones given in Table II. All pressures should be measured with the burner on (maximum).
If the pressures fail to reach the values given in table II, check the:
:
- natural gas supply: whether the pipe upstream from the oven has a sufficient cross-section for the required flow rate.
- LPG supply:
1) whether the pipe upstream has a sufficient cross-section for the required flow rate
2) whether the pressure reducers of the bottle or cylinder system have a sufficient capacity to supply all the appliances in the
kitchen. See also our publication entitled ”Installation Instructions and Specifications of LPG systems.”
4.6.1.6 DISCHARGING THE PRODUCTS OF COMBUSTION UNDER A SUCTION HOOD
OVEN TYPE: A
The gas oven should be positioned under a suction hood whose system must have specifications in conformity with the
standards. The pre-flue must be at a distance from the hood of (1+¼) D (see Tab.5 pos.1). Check the ventilation in the
kitchen. It must be in accordance with current standards.
4.6.1.7 DISCHARGING THE PRODUCTS OF COMBUSTION USING A FLUE
OVEN TYPE: B
If the oven is connected to a flue, it must be fitted with a draught-breaker, wind-proof hood.
N.B. Combustion product outlet connection - a flue without a wind-proof draught-breaker hood is strictly prohibited.
Refer to current standards for discharging the products of combustion.
After the wind-proof hood, mount at least one secondary flue > 0.5 m of the same cross-section, with no bends before it (see
Tab.5 pos.2).
N.B. Check that the ventilation system does not create a lower pressure in the kitchen, which would jeopardize combustion.
4.6.1.8 TYPE OF INSTALLATION FOR DISCHARGING THE PRODUCTS OF COMBUSTION
Type of
Oven
Installation
Oven type A
Oven type A
Oven type B
Oven type B
with no pre-flue
with pre-flue
hood distance > (1+¼) D
with wind-proof hood
with wind-proof hoods
next to the hood
Hood with
forced conveyance
with gas block
Flue
with draught
guaranteed
NO NO
YES
only under the hood
(Pos. 1 Tab. 5)
YES
(Pos. 2 Tab. 5)
YES
(Pos. 3 Tab. 5)
NO
YES
+> 0.5 mtr+bend
-
Ventilation
air inlet
2 m 3 /h- kW P.T. total
< >
NO
NO
NO
NO
NO
YES
YES
YES
Caution: For installation, refer to the diagram Pos. 1 - Pos. 2 - Pos. 3 of Tab. 5.