COOKLINE CC-100 Panduan Pengguna - Halaman 3

Jelajahi secara online atau unduh pdf Panduan Pengguna untuk Oven Konveksi COOKLINE CC-100. COOKLINE CC-100 12 halaman. Gas convection oven

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 noncombustible surface.

For an oven equipped with casters, the installation shall be made with a connector that complies

with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69/CSA 6.16 and a

quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use with

Gas Fuel, ANSI Z21.4/CSA 6.9. When installing the oven with casters and quick-disconnect hose,

adequate means must be provided to limit the movement of the oven without depending on the

connector and the quick disconnect device or its associated piping to limit the oven movement.

Restraining means may be attached to the vertical portion of the base frame in the rear of the oven.

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.

Prior to connecting gas supply, check the incoming line pressure. The oven can only withstand a

maximum pressure of ½ PSI (14" WC). If the line pressure is beyond this limit, a step down

regulator before this machine will be required.

USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE