WARNINGS
•
Do not store or use gasoline or other flammable 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 qualified installer in accordance with all federal, state and local codes.
•
Do not install or use without all 4 legs.
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This equipment is for use in non-combustible locations only.
•
Do not obstruct the flow 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 flat, 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.
•
Never attempt to move grates while cooking.
SET UP
1.
Remove all packing material and tape, as well as any protective plastic from the equipment.
2.
Place the equipment in the desired position and height.
3.
Install the four (4) legs onto the equipment.
4.
Clean and dry the equipment thoroughly before using.
INSTALLATION:
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 pressure 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 4” 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 flow 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 efficient operation. The
regulator provided for this equipment is adaptable for both Natural gas and LP gas.
•
Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 5” WC Natural Gas standard and may be converted by
qualified personnel to be used for Propane at 10” WC.
Prior to connecting the regulator, check the incoming
line pressure. The regulator can only withstand a
maximum pressure of ½ PSI (14” WC). If the line
pressure is beyond this limit, a step down the regulator
before the regulator provided will be required. The
arrow on the bottom shows gas flow direction and
should point downstream to the equipment.
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