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GHP User Manual 0621
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 4" 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 regulator before the regulator
provided will be required. The arrow above (FLOW) shows gas flow direction and should point downstream to
the equipment.
PROPANE GAS CONVERSION
This hotplate is shipped from the factory equipped with fixed burner orifices for natural gas operation. The burner
orifices required to convert the hotplate to propane gas are shipped with the hotplate in the shipping packaging.
It is recommended that a trained gas service technician with the necessary tools, instruments and skills perform
the conversion.
To convert to propane, following steps must be completed:
1. Remove all natural gas burner orifices and install the provided propane burner orifices.
2. Set the regulator to 10" W.C. by inverting the regulator spring plug like below pictures
