INSTALLATION AND OPERATION MANUAL
Contents
1. ap ynisodsip up u h ny E s x uuo2 SJINPUOD Sal no apides JUaWaYyUeIGap misodsip l NO in uuo2 ins HOH UNINE l l x sues jlasedde ap Juawade dap Jay inod sutau ap saadinba juosas jlasedde zuene s m lnol s Z EI NO g00Z V9179 VS2 S00 Y Lv LZZ 6 9 VS LE 1ZZ ISNY Ion seb yum Sn 10 S 1A QI JDBUUOISIG IINH 40 psepueys WOU P E SWOJUOD apidei UN Ja UO Pa s lul p EI no 9002 49 19 WSD 900Z 969 LZZ Epu ppv 91 9 YSD 69 LZZ ISNV saduelddy sey lqPAOV V 40 si0 9UUOD EI E SUOJUOD UN 2 AP aupl LJ S UONEEISULT L n roq aq sedinbg sil seddy 2 402 un suoljesedad s l anod juesyyns JUawWabebap un JIOAaId lql snquuo s v upid un Ans s le3sul 1405 S LS sp ld ap s dinb n Alop JNO siuNUW sil qedde s Juawadinba nne no ap jlasedde 5 100 l JuaWa qeuaAUOd Jayoddns yop jlasedde ap uoieyjeysulp saydue d a sadiAsas aduabe e suoljesedas s l 3 u n nu l UO e e SUI JBYUOD ap 540 5 snoN ATIALLNACISAY NOLLWTIVISNI ANN 4 4 AGNVWIWOD3Y SVd 154 N WAYVddV 132 54 2 85 s l uoj s jauUOIsSsajoid jauuosiad np Jed ajjeysul n HOP Ja2. INSTALLATION AND OPERATION MANUAL SUNFIRE SX SERIES GAS RESTAURANT RANGES FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS OR LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING IMPROPER INSTALLATION ADJUSTMENT ALTERATION SERVICE OR MAINTENANCE CAN CAUSE PROPERTY DAMAGE INJURY OR DEATH READ THE INSTALLATION OPERATING AND MAINTENANCE INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT PLEASE READ ALL SECTIONS OF THIS MANUAL AND RETAIN FOR FUTURE REFERENCE THIS PRODUCT HAS BEEN CERTIFIED AS COMMERCIAL COOKING EQUIPMENT AND MUST BE INSTALLED BY PROFESSIONAL PERSONNEL AS SPECIFIED INTHE COMMONWEALTH OF MASSACHUSETTS THIS PRODUCT MUST BE INSTALLED BY A LICENSED PLUMBER OR GAS FITTER APPROVAL NUMBER G 1 07 05 28 For Your Safety Post in a prominent location instructions to be followed in the event the user smells gas This information shall be obtained by consulting your local gas supplier Users are cautioned that maintenance and repairs must be performed by a Garland authorized service agent using genuine Garland replacement parts Garland will have no obligation with respect to any product that has been improperly installed adjusted operated or not maintained in accordance with national and local codes or installation instructions provided with the product or any product that has its serial number defaced obliterated or removed
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14. dry with a soft clean cloth before it can dry Use a paste of water and a mild scouring powder if you have to but never rub against the grain All stainless steel has been polished in one direction Rub with the polish lines to preserve the original finish Then thoroughly rinse as before To prevent fingerprints there are several stainless steel polishes on the market that leave an oily or waxy film Do not use on surfaces that will be in contact with food Stainless steel may discolor if overheated These stains can usually be removed by vigorous rubbing with a scouring powder paste Use only stainless steel wood or plastic tools if necessary to scrape off heavy deposits of grease and oil Do not use ordinary steel scrapers or knives as particles of the iron may become imbedded and rust STEEL WOOL SHOULD NEVER BE USED Interior Cleaning of Standard Aluminized Steel Interior Surfaces The oven sides and top linings are formed of heavy gauge steel with an aluminum fused into its surface to provide for the reflectance of heat back to the food being prepared and to virtually eliminate the possibility of rust formation Establish a regular cleaning schedule or wipe off on the same day when spillovers occur 1 Cool down oven 2 Remove oven racks 3 Lift rack guides on either side of oven off of holders pull the top away from the cavity wall when it s cleared the clips push down and remove Racks and guides may be run thr
15. flow to the top section burners even if top section pilots are not lit Gas will not be interrupted It is the responsibility of the operator to confirm the proper ignition of each burner as it is turned on Should ignition fail to occur 5 seconds after turning a burner on turn the burner off wait 5 minutes and try again Part 4515146 02 29 08 TESTING amp ADJUSTMENT Continued Griddle Seasoning 1 Remove all factory applied protective material by washing with hot water mild detergent or soap solution 2 Apply a thin coat of cooking oil to the griddle surface about one ounce per square foot of griddle surface Spread over the entire griddle surface with a cloth to create a thin film Wipe off any excess oil with a cloth 3 Light all burners set a lowest possible setting Some discoloration will occur when heat is applied to steel 4 Heat the griddle slowly for 15 to 20 minutes Then wipe away oil Repeat the procedure 2 to 3 times until the griddle has a slick mirror like finish Do this until you have reached the desired cooking temperature OPERATION Open Top burners Lighting 1 Light pilots located in the center of each burner 2 Turn valve completely on Burner flame should be 1 2 inch 13mm stable blue flame and should impinge on the bottom of a pot placed on the ring great Shut Down 1 Turn all valves to the OFF position 2 Ifthe unit is to be shut down for an extended period of time c
16. ins ln d aun Jane 0 M p ap ne p 5 un dade JUaWA UISs unnol 5e on u l inod JDVAOLLAN 13 LL abeg ajqissod nb zuejjuq issne ja issne I6 np dens ej sJUa UIeW lqissod UOSsIND aipalllau1 e 11U q0 noq SaDUeWUJOJJad s l sed esayDaye U el as 6 np aioe ua anbejd ei ap uonedoyo p aulejsa gt d un sduu ulea un p noq Ny JUaWAPJOgap 3no Jaydedwa anod anisuajul uoneEsiln p sanay s l Juepuad assiesb g 11011 Ja JAYUPA ZZL 6691 4 OSE SZE AP Sa S L s l anod Wiauiuianbau snid e sainyesoduua auweb e7 adejins ej JuaWAajeba el lllenu el 122 ajnyeds aun Dane uf ei Jaynay Jo 4on u R snid 146 l yuepua1 JUe OD Pisa uolejNwiNdIe ead Jed UD un ins 534 s 5 srewef N ins 5140 Sa 02 JURSIEY 5 Gialllpuua no ejad Jed IH eEyins ej ins zejd s eld sed N 2 5 0551 9149 Saud s s d q s l sine s suaHNquueY sa Jed 5 e INS 51 s l JUBWAI I9IIP sin inod sn uo2 1405 5 146 sei sinD JeJaW l Jed anuajad ANajeyp EI ade saynuiw
17. invalidate the manufacturer 5 warranty Part 4515146 02 29 08 Page 5 INSTALLATION This product has been certified as commercial cooking equipment and must be installed by professional personal as specified THIS APPLIANCE IS NOT RECOMMENDED FOR RESIDENTIAL INSTALLATION We suggest installation maintenance and repairs should be preformed by your local Garland authorized service agency Siting The floor on which the appliance is to be sited must be capable of adequately supporting the weight of the appliance and any ancillary equipment Units with ovens must be fitted with legs if installed on a combustible floor Adequate clearance must be provided for servicing and proper operation Appliances Equipped with Casters 1 The installation shall be made with a connector that complies with the Standard for Connectors for Moveable Gas Appliances ANSI Z21 69 CSA 6 16 Addenda Z21 69B 2006 CSA 6 16B 2006 or latest edition and a quick disconnect device that complies with the Standard for Quick Disconnects for Use with Gas Fuel ANSI Z21 41 CSA 6 9 Addenda Z21 41A 2005 CSA 6 16A 2005 or latest edition 2 The front casters on the appliance are equipped with brakes to limit the movement of the appliance without placing any strain on the connector or quick disconnect device or its associated piping 3 Please be aware required restraint is attached to a bracket which is located on the rear of the caster closest t
18. or which has been modified or repaired using unauthorized parts or by unauthorized service agents For a list of authorized service agents please refer to the Garland web site at http www garland group com The information contained herein including design and parts specifications may be superseded and is subject to change without notice GARLAND COMMERCIAL INDUSTRIES 185 East South Street Freeland Pennsylvania 18224 CANADA Phone 570 636 1000 Phone 905 624 0260 Fax 570 636 3903 Fax 905 624 5669 Part 4515146 02 29 08 GARLAND COMMERCIAL RANGES LTD 1177 Kamato Road Mississauga Ontario L4W 1X4 Enodis UK LTD Swallowfield Way Hayes Middlesex UB3 1DQ ENGLAND Telephone 081 561 0433 Fax 081 848 0041 2005 Garland Commercial Industries Inc IMPORTANT INFORMATION VVARNING This product contains chemicals known to the state of California to cause cancer and or birth defects or other reproductive harm Installation and servicing of this product could expose you to airborne particles of glass wool ceramic fibers Inhalation of airborne particles of glass wool ceramic fibers is known to the state of California to cause cancer Operation of this product could expose you to carbon monoxide if not adjusted properly Inhalation of carbon monoxide is known to the state of California to cause birth defects or other reproductive harm Keep appliance area free and clear of combust
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25. TING PRESSURE ndividual Burner input Rates BTU HR SIZE DMS BTU HR SIZE DMS Hot Top 45 54 12 Griddle 45 54 Broiler Griddle 52 57 26 Oven Burner Standard or RC 30 000 36 30 000 51 20 Oven Burner 25 000 40 25 000 54 Models Designations 0 Page 4 Part 4515146 02 29 08 DIMENSIONS AND SPECIFICATIONS Continued Dimensions HEIGHT MODEL NO WIDTH DEPTH WEIGHT W LEGS W O LEGS LBS KG Sa 350 159 34657 36 14mm Cen ser oiam ser sis Sen 60 1524mm 33 1 8 841mm 32 1 2 343mm INTRODUCTION 1 Check crate for possible damage sustained during transit 3 All equipment is shipped from the factory with legs Carefully remove unit from crate and again check for fitted unless otherwise specified Where the range is to damage Any damage to the appliance must be reported be mounted on a dais or cove base it is shipped without to the carrier immediately legs Legs must be fitted to the oven when it is installed Sch on a combustible floor 2 The vvires for retaining the burners and other packing material must be removed from units Any protective 4 The type of gas and supply pressure that the equipment material covering stainless steel parts must also be vvas set up for at the factory is noted on the data plate removed and on the packaging This type of gas supply must be used 5 Do not remove permanently affixed labels warnings or data plates from the appliance for this may
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30. ary cooking utensil Part 4515146 02 29 08 C Once A Week Clean griddle surface thoroughly If necessary use a grill stone or grill pad over the griddle surface Rub with grain of the metal while still warm A detergent may be used on the plate surface to help clean it but care must be taken to be sure it is thoroughly removed After removal of detergent the surface of the plate should be covered with a thin film of oil to prevent rusting To remove discolorations use a non abrasive cleaner Before re using the griddle must be reseasoned Keep griddle drain tube to grease container clear at all times on those models without side grease container CAUTION This griddle plate is steel but the surface is relatively soft and can be scored or dented by careless use of spatula Be careful not to dent scratch or gouge the plate surface This will cause food to stick in those areas Also note since this is a steel griddle if a light coating of oil is not always present rust will develop on exposed amp uncoated areas Hot Tops While the surface is still slightly warm wipe down with a clean burlap cloth Burnt on spillage should be scraped off If necessary remove the plate and wash in a sink with soap and hot water Dry thoroughly In damp climates wipe down with a light coating of oil to prevent rusting Avoid excessive use of water as this could damage the surface and the controls below NOTE Steel griddle and hot top surface
31. ibles Page 2 Part 4515146 02 29 08 TABLE OF CONTENTS IMPORTANT INFORMATION DIMENSIONS AND SPECIFICATIONS Gas Pressures Individual Burner Input Rates Models 5 22 Dimensions INTRODUCTION INSTALLATION Ke le e DEE Appliances Equipped with Casters Appliances Equipped with legs Installing Shelf to Backguard Installing a Backguard or Shelf Ventilation Air Statutory Regulations Gas Connection TESTING 8 ADJUSTMENT Testing Griddle Seasoning Part 4515146 02 29 08 OPERATION ease de S ien asas lala 9 Open Top b rners 9 Hot top SECHONS 9 Valve Controlled Griddles 9 Raised Broiler Griddles 9 E 10 Standard 10 Open E 11 POU 10S EE 11 E dl EE 11 MAINTENANCE AND CLEANING 12 Stainless Steel y bab ka 12 Interior Cleaning of Standard Aluminized Steel Interior Surfaces 12 Open Top B rners Ee 12 Cast ron Top amp Ring Grates 13 lya EE 13 Hot MO m EE re 13 Page 3 DIMENSIONS AND SPECIFICATIONS Gas Pressures MINIMUM SUPPLY GAS PRESSURE MANIFOLD OPERA
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34. lose the in line gas valve CAUTION Should burner ignition fail within 5 seconds turn the burner valve off and repeat steps 1 through 5 If ignition continues to fail consult your factory authorized service agency Hot top Sections 1 Raise or remove hot top sections Each burner has one pilot located at the front right side of the burner Part 4515146 02 29 08 Important Do not attain high on valve control or 450 on thermostat control during break in period NOTE Steel griddle surface will tone blue discoloration from heat This toning will not diminish function or operation and is not a defect The griddle will not require reseasoning if it is used properly If the griddle is over heated and product begins to stick to the surface it may be necessary to repeat the seasoning process again If the griddle is cleaned with soap and water it will be necessary to reseason the griddle surface 2 Light pilots The pilot burner should be adjusted to provide for rapid ignition of the burner 3 Turn the burner valve on A sharp blue flame should be approximately 1 4 inch 6mm high 4 Replace Hot top Sections Valve Controlled Griddles See the section on griddle seasoning before initial use 1 Raise griddle at front and securely block 2 Light pilots located at the front right side of each burner 3 Turn burner valves completely on Burners should have 1 2 inch to 5 8 inch 13mm to 16mm stable blue fla
35. me 4 Lower griddle carefully into position Raised Broiler Griddles See the section on griddle seasoning before initial use 1 Light the pilots located in the broiler section Page 9 OPERATION Continued 2 Turn the burner valves completely on Burners should exhibit a 5 16 inch stable blue flame CAUTION Gas will flow to the top section burners even if top section pilots are not lit Gas will not be interrupted It is the responsibility of the operator to confirm the proper ignition of each burner as it is turned on Should ignition fail to occur 5 seconds after turning a burner on turn the burner off wait 5 minutes and try again Standard Ovens Lighting 1 Remove oven bottom s 2 Depress and hold the red reset button located on the safety valve behind the kick panel below the oven door while lighting the oven pilot Continue to hold the reset button for at least 60 seconds after the pilot is lit Release the button If the pilot does not stay lit wait five minutes then repeat the procedure Shut Down 1 Turn all valves and thermostats to the OFF position or lowest setting 2 Ifthe range is to be shut down for an extended period of time close the in line gas valve Relighting 1 Turn all gas valves off 2 Wait five 5 minutes 3 Following procedure under Lighting PRODUCT APPLICATION INFORMATION General The range is the workhorse of the kitchen because of its versatility Mos
36. n Notes Before assembly and connection check gas supply A The type of gas for which the unit is equipped is stamped on the data plate located behind the lower front panel Connect a unit stamped NAT only to natural gas connect one stamped PRO only to propane gas B If itis a nevv installation have the gas authorities check meter size and piping to assure that the unit is supplied with necessary amount of gas pressure required to operate the unit C If it is additional or replacement equipment have the gas authorities check pressure to make certain that existing meter and piping will supply fuel to the unit with no more than 0 15 Kpa pressure drop TESTING amp ADJUSTMENT Testing All fittings and pipe connections must be tested for leaks Use approved gas leak detectors soap solution or equivalent checking over and around all the fittings and pipe connections DO NOT USE A FLAME Accessibility to all gas lines and fittings require that valve panel s lower front panel s and or oven rack s be removed It may be necessary to remove or at least raise and securely prop griddle s hot top s and or top grate s All parts removed including fasteners should be stored safely for re installation 1 Be sure that all valves and thermostats are in the OFF position 2 Tum on the main gas supply valve Light all top section pilots 3 Leak test all valves and fittings as described at the beginning of
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38. o the gas connection and if disconnection of the restraint is necessary be sure to reconnect the device after the appliance has been returned to its original position Page 6 Appliances Equipped with legs 1 Raise the front of the appliance and block Do not lay the appliance on its back 2 Position a leg insert in leg retainer opening and tap upward until the insert seats at the collar flange 3 Repeat leg insert installation for the other three legs and adjust all four legs to the same height 4 Legs be further adjusted to level the appliance and to compensate for uneven flooring Installing Shelf to Backguard Note Shelf may be installed before or after installing the backguard to the range 1 Loosen 4 bolts on the front of the backguard approximately 1 4 6mm 2 Align the 4 holes on the back of the shelf with the 4 bolts on the backguard 3 Slide the shelf downward until the 4 bolts are engaged in the slotted portion of the keyhole 4 Tighten the 4 bolts to secure shelf 5 On60 units only install a sheet metal screw though the hole in the underside of the shelf into the backguard and tighten MOUNTING BOLTS Part 4515146 02 29 08 INSTALLATION Continued Installing a Backguard or Shelf 1 Rear of range must be easily accessible 2 Place the backguard high shelf salamander or cheesmelter on the rear of the range slipping the support brackets into the openings in the burne
39. ough dishwasher while oven cavity is being cleaned Page 12 4 Use a concentrated detergent on a plastic pad to remove burned on soil Do Not Use Steel Wool Oven Cleaner Or Abrasive Powders These will remove the aluminum Rinse with warm water on a soft cloth Be sure to remove all traces of detergent Any discoloration which may remain after the soil build up has been removed will not affect the performance of the oven 5 To reinstall reverse procedure Place the bottom of the rack guide against the cavity wall Keeping the top pulled away from the wall lift up Push the top of the rack guide against the wall and push down locking it into place Open Top Burners Cleaning of the range top burner is a simple procedure and if done at regular intervals will prolong the life of the range and ensure good flame characteristics 1 The most common problem with open burner ranges is spillage Once the burner ports are partially plugged with food the air to gas mixture is disturbed and results in a inefficient burner 2 Wipe any spills as they occur 3 Grids and trays should be removed daily washed rinsed and dried thoroughly 4 Use a wire brush to clean the ports of the burners Ignite and check for clogged holes 5 If any clogged holes are apparent the burner should be lifted out and brushed inside and out with a small venture brush Each port on the burner itself should be cleaned with a properly sized wire or thumb d
40. r box sides 3 Securely fasten the support brackets to the burner box sides with 4 14 x 5 8 Hex washer head type B tapping screws Hardware package is supplied Upright Burner Box Side 14 x 5 8 Type B Hex Head Tapping Screw 4 Req d Ventilation Air The following notes are intended to give general guidance For detailed recommendations refer to the applicable code s in the country of destination Proper ventilation is highly essential for optimum performance The ideal method of ventilating open top equipment is the use of a properly designed canopy that should extend six inches 152mm beyond all sides of the appliance s and six feet six inches 1981mm above the floor A strong exhaust will create a vacuum in the room For an exhaust vent to work properly replacement air must enter the room The amount of air that enters must be equal to the amount exhausted Part 4515146 02 29 08 All gas burners and pilots need sufficient air to operate Large objects should not be placed in front of the appliance s that would obstruct the flow of air into the front Statutory Regulations The installation of this appliance must be carried out by a competent person and in accordance with the relevant regulations codes of practice and the related publications of the country and destination The installation must conform to the National Fuel Gas Code ANSI Z223 1 1998 or latest edition NPFA No 54 la
41. rill Wash with soap and hot water if grease is observed on the burners Dry thoroughly 6 Reinstall and check the flame pattern Readjust the air shutter if necessary 7 Ifa yellovv flame appears around the edges instead of being uniformly blue it is usually a sign of grease and dirt in the throat of the burner Remove and clean the burner and readjust the air shutter Part 4515146 02 29 08 MAINTENANCE AND CLEANING Continued Cast Iron Top 8 Ring Grates Cast iron top and ring rate s can be cleaned with mild soap and warm water For baked on material a wire brush can be used Dry thoroughly Lightly coat with vegetable oil to help prevent rust from forming Griddle To produce evenly cooked browned griddle products keep griddle free from carbonized grease Carbonized grease on the surface hinders the transfer of heat from the griddle surface to food product This results in uneven browning and loss of cooking efficiency and worst of all carbonized grease tends to cling to grilled foods giving them a highly unsatisfactory and unappetizing appearance To keep the griddle clean and operating at peak performance follow these simple instructions A After Each Use Clean griddle thoroughly with a grill scraper or spatula Wipe off any excess debris left from cooking process B Once A Day Clean griddle surface with a grill brick and grill pad Remove grease container and clean thoroughly in same manner as any ordin
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43. surface and transfer will be minimal During slow times group pots on one hot top section and turn off the other section s This will conserve energy If needed the other section s will preheat in 10 to 15 minutes due to the retained heat in the metal Part 4515146 02 29 08 Griddles Griddle tops are designed to have food cooked directly on the surface for example hamburgers eggs pancakes hash browns etc do not put pots or pans n the griddle surface This will scratch or nick the surface resulting in sticking and scorching of product Never salt food on a griddle because this will cause a gummy residue to build up making the griddle more difficult to clean Avoid hitting the griddle plate with a spatula as this will also nick the surface The most frequently used temperature range for griddles in 325 to 350 F 163 to 177 C Check and drain the grease drawer frequently during heavy use to prevent overflowing Over a period of time some discoloration of the steel griddle plate will occur This will not affect performance For best cooking results keep the griddle surface as clean and shiny as possible Page 11 MAINTENANCE AND CLEANING Stainless Steel For routine cleaning just wash with a hot water and detergent solution Wash just a small area at a time or the water will evaporate leaving the chemicals behind causing streaking Rinse the washed area with a clean sponge dipped ina sanitizing solution and wipe
44. t frequently used in small applications such as cafes schools church kitchens firehouses and small nursing homes where demands are less taxing As a general rule of thumb one four to six burner range with a hot top will be adequate for a restaurant seating 30 to 35 The top of the range is designed for flexibility and the preparation of numerous different types of products It may be equipped with two or even three different types of tops and burners depending on the menu needs An operation that cooks to order or uses the range primarily as back up will find that open burners will suit most of their needs Preparation of soups stocks or sauces is done on a hot top where slow even cooking in desirable Page 10 Heating larger quantities of food can be done more efficiently than heating small quantities Pots and pans should be covered whenever possible to reduce energy consumption High acid sauces such as tomato should be cooked in stainless steel rather than aluminum to avoid chemical reaction Light colored sauces such as Alfredo may be discolored by the use of aluminum especially if stirred with a metal spoon or whip Saltwater shellfish may pit aluminum pots if they are frequently used for this purpose NOTE Many parts of the commercial range are raw steel Hot tops griddles springs door hooks etc can react with moisture forming rust This occurrence is normal and not considered a defect Clean with a stainless s
45. teel or fiber pad A light coating of cooking oil may be applied Part 4515146 02 29 08 PRODUCT APPLICATION INFORMATION Continued Open Burners The most traditional uses of open burners are saut ing pan frying and small stock pot work Short term cooking is the most efficient use for the open burner Pans should cover as much of the grate as possible to minimize heat loss The maximum stock pot size to be used on an open burner is 11 inches 279mm diameter Open burners should be turned off when not in use to conserve energy Leaving a flame burning is of no advantage since the heat is instantaneous Hot tops Hot tops are recommended where long term stock pot cooking is required for soups sauces or stocks Pots can be placed anywhere on the hot top rather than one specific position as on an open burner The maximum stock pot size to be used on the hot top is 12 inches 305mm in diameter Recommended preheat time for a 12 inch 305mm hot top section is 30 minutes This will thoroughly saturate the metal with heat Hot tops are evenly heated and have a smooth surface so that pots may be moved easily to any position Pots must have a flat bottom for maximum contact with the hot top surface Warped or dented pots will not transfer heat evenly or efficiently wasting energy and resulting in uneven cooking patterns Roasting pans with straps should not be used on a hot top because only the straps will touch the heated
46. test edition or local code to assure safe and efficient operation In Canada the installation must comply with CSA B149 1 and local codes Gas Connection The local gas authority should be consulted at the installation planning stage in order to establish the availability of an adequate supply of gas and to ensure that the meter is adequate for the required flow rate The pipe work from the meter to the appliances must be of an appropriate size All fixed non mobile appliances MUST be fitted with a manual gas cock upstream of the appliance to provide a means of isolation for servicing or cleaning purposes A union or similar means of disconnection must be provided between the gas cock and the appliance A manually operable valve must be fitted to the gas supply to the kitchen to enable it to be isolated in an emergency Wherever practical this shall be located either outside the kitchen or near to an exit in a readily accessible position Where it is not practical to do this an automatic isolation valve system shall be fitted which can be operated from a readily accessible position near to the exit At locations where the manual isolation valve is fitted or the automatic system can be reset a notice MUST be fitted stating ALL DOWNSTREAM BURNER AND PILOT VALVES MUST BE TURNED OFF PRIOR TO ATTEMPTING TO RESTORE THE SUPPLY AFTER EXTENDED SHUT OFF PURGE BEFORE RESTORING GAS Page 7 INSTALLATION Continued Installatio
47. this section Correct any leaks as required and recheck 4 Light the oven pilot Page 8 D Make certain new piping and connections have been made in a clean manner and have been purged so that piping compound chips etc will not clog pilots valves or burners Use pipe joint compound approved for natural and liquefied petroleum gases NOTE Gas pressure should be checked when the unit is installed and all other equipment on the same line is on The operating gas pressure must be the same as that specified on the rating plate If necessary pressure adjustment may be made at the pressure regulator supplied with the appliance The appliance and its individual shut off valve must be disconnected from the gas supply piping system during any pressure testing of that system pressures in excess of 1 2 PSIG 3 45kPa 5 Ifthe range is equipped with an oven on off valve separate from the thermostat turn this valve on If the oven thermostat dial has an OFF position the thermostat is its own on off valve 6 In either case now set the thermostat to 500 F 260 C Leak test all valves and fittings as described at the beginning of this section Correct any leaks as required and recheck 7 Shut off all valves and set thermostat dials to OFF or lowest position All units are tested and adjusted at the factory however burners and pilots should be checked upon installation and adjusted if necessary CAUTION Gas will
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