INSTALLATION AND SAFETY GUIDELINES
CLEARANCES
The unit must be kept clear of all combustibles.
The unit must be installed with the 6” legs or casters supplied for proper operation.
Minimum clearance from combustible construction:
Side
Back
o
Open top
12”
6”
o
Hot Top
6”
6”
o
Griddle
6”
6”
o
Broiler
6”
6”
Minimum clearance from non-combustible construction: 0” Side, 0” Back
LEVELING
A carpenter’s spirit level should be placed on the cooking surface and the unit leveled side-to-side, and front
to back. If it is not level, burner combustion may be erratic or the unit may not function efficiently.
AIR SUPPLY AND VENTILATION
The appliance must be installed under a ventilation hood.
The area around the appliance must be kept clear to avoid any obstructions of the flow of combustion and
ventilation air as well as for ease of maintenance, service, and proper appliance operation. Keep clearance
for openings into the combustion chamber and adequate air supply. Means must be provided for any
commercial, heavy duty-cooking appliance to exhaust combustion wastes to the outside of the building.
Air movement should be checked during installation. Strong exhaust fans in the hood or in the overall air
conditioning system can produce a slight draft in the room, which can interfere with pilot or burner
performance. If pilot or burners problems persist make up air openings or baffles may have to be provided
in the room.
Filters and drip troughs should be part of any industrial hood, but consult local codes before constructing
and installing any hood. The duct system, exhaust hood, and filter bank must be cleaned on a regular basis
and kept free of grease.
ALTITUDE
The appliance input rating (BTU/hr) is for elevations up to 2000 feet. For elevations above 2000 feet, the
rate should be reduced 4% for each 1000 feet above sea level. The correct orifices are installed at the
factory if the operating altitude is known at the time of sale.
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