Cookshack FEC300 Benutzerhandbuch - Seite 5

Blättern Sie online oder laden Sie pdf Benutzerhandbuch für Backofen Cookshack FEC300 herunter. Cookshack FEC300 19 Seiten. Fast eddy oven

Electrical Requirements

 The unit requires a separate 120 volt, 20 amp circuit. The unit must be grounded in

accordance to your local codes or with the National Electric Code ANSI/NFPA 70-

1990.

Location

 1. Stationary installation should be on a level surface that can support a minimum

weight of 2500 lbs.

 2. The unit requires adequate air. Ventilation is required for the proper operation of

burner and cooking motors.

 3. The unit should not be installed in a location where facilities for normal air

circulation or infiltration are so limited so as to interfere with ready obtainment of

all air necessary for proper ventilation and draw.

 4. Keep the oven free from combustible materials. A good rule of thumb is to allow

an 18 inch clearance space around gear motor access panel and the fire pit door

opening.

 5. Minimum spacing from combustible material is 6"; these clearances must be

maintained unless materials used are non-combustible. Following is the

recommended service spacing: Top – 18" Left Side – 24" to load pellets and

maintenance of rotisserie. Right Side – 24" for ash removal. Front – 48" for loading

and unloading of product. Back – 24" maintenance of convection fan. Floor – May

be combustible material except for area under the fire box. This must be a non-

combustible material and must extend 6" beyond each side of the fire box.

Venting

 Install under a hood in accordance with your local codes. If a hood is not used

Chimneys are five (5) inches in diameter, type "L" pipe and are required to extend

three (3) feet above the highest point where they pass through the roof and at least

two (2) feet higher than any portion of a building within ten (10) feet. A rain cap

must be utilized on a chimney exhaust.

 When planning your chimney, it is important to remember several items:

 1. It must draw air naturally through the chimney.

 2. The chimney should be cleaned every six (6) months.

 3. One (1) inch clearance from combustible materials.

 The installation of a chimney will vary depending on the location and local codes;

however, the chimney should not have more than two (2) ninety degree elbows in it

and should not be longer than thirty (30) feet.

Smoke Evacuator (Optional Louvers)

 The optional smoke evacuator requires a ten (10) inch pipe, minimum 24 gauge

with mushroom type fan (minimum 280 cfm) mounted on roof (not provided by

Cookshack). Pipe needs three (3) inches clearance from combustibles. The

evacuator must be run on a separate electrical circuit from the smoker.