Capital GSCR364GN Precision Series 36 Inch Stainless Steel Gas Freestanding Range, in Stainless Steel

User Manual - Page 35

For GSCR364GN.

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UNPACKING
AND
VENTILATION
REQUIREMENTS
Lift
the
range
from
the
skid
wi
th
a
soft
wheel
dolly
.
Support
the
range
uniformly
across
the
bottom
To
remove
door,
ope
n
the
door
completely,
cl
ose
the
hin
ge
latches
and
release
th
e
door.
Remove
door
by
lifting
and
pulling
frcm
the
5ides.
Make
sure
gas
and
electric
co
nn
ect
ions
are
made,
anti-tip
device
is
installed,
a
nd
th
e
bac
k g
uar
d
installed
prior
to
placing
the
range
in
position.
Measure
the
height
of
th
e
counter
top
and
ad
just
the
range
height
to
match
co
unt
ertop
he
ight
by
adjusting
front
and
rear
leveling
feet.
Slide
the
range
in
pl
ace
and
ensure
that
th
e
range
is
level.
R
einstall
th
e kick plat
e,
top
gra
t
es,
oven
doo
r
(s),
drip
pa
n
tray(s),
and
make
sure
b
urn
er
caps
are
seated
firmly
located
into
position.
WARNING:
DO
NOT
lift
the
range
by
the
oven
door
handles.
Do
not
remove
the
griddle
and
grill
sections!
STEP
2:
VENTILATION
REQUIREMENTS
It
is
strongly
recommended
that
a
suitable
CAPITA
L
exhaust
hood
be
installed
above
the
range.
Downd
r
aft
ventilation
should
N
OT
be
used.
The
table
be
l
ow
i
ndicates
the
PRECISION
Series
Hoods,
by
mode
l
number,
tha
t
are
recommended
for
use
with
all
ranges.
1.
SELECT
HOOD
AND
BLOWER
MODELS
:
SIZE
SHIPPING
WEIGHT
30" 350
36" 4
50-550
48
"
595
-695
60"
700-850
For
wall
in
sta
ll
at
ion
s,
the
h
ood
width
must,
at a
m
ini
mum,
eq
ual
the
width
of
the
range's
coo
kin
g
surface.
Where
space
pe
rmit
s,
a
hood
l
arger
in
width
than
the
coo
kin
g
surface
may
be
desirable
fo
r
improved
ventilation
performance.
VENTILATION
UNIT
STANDARD
COUNTER
INSTALLATION
RECOMMENDATION
S
HOOD
(24"
DEEP
X
UNIT
WIDTH)
BLOWER
CFM'
s
60"
RANGE
=
1200
CFM
48"
RANGE
=
1200
CFM
36"
RANGE
=
1200
CFM
30"
RANGE
=
600
CFM
CAUTION:
Ventilation
hoods
and
blowers
are
designed
for
use
with
single
wall
ducting.
However,
some
local building
codes
or
inspectors
may
require
double
wall
ducting.
Consult
local
building
codes
and/or
local
agencies,
before
starting, to
assure
that
hood
and
duct installation
will
meet
local
requirements.
CAPITAL
Hood
blower
speeds
are
va
r
iable
to
reduce
no
i
se
and
loss
of
heated
or air-
conditioned
ho
u
seho
ld air
when
maximum
ventilation
is
not
required.
No
r
mally
the
maxim
um
blower
speed
is
on
ly
re
quired
when
using
the
grill
section.
2.
HOOD
PLACEMENT:
For
best
smoke
elimination,
the
l
owe
r
edge
of the
hood
should
be
installed
a m
ini
mum
of 30" to a
maximum
of 36"
above
the
range
cooking
surface.
If
the
hood
co
ntain
s
any
combust
ible
materials
(i
.e.
wood
cove
rin
g),
it
must
be
a
minimum
of
40"
above
the
cooking
surface.
STEP
3:
CABINET
PREPARATION
1.
Th
e
range
is a f
reestanding
unit. If
the
unit is
to
be
placed
adjacent
to
cabinets,
the
cl
ea
ran
ces
shown
in
fig.
1
are
requ
i
red
.
The
same
clearances
apply
to
island
installations,
except
for
the
over
h
ead
cabinets,
w
hi
ch
must
ha
ve
a
space
wide
enough
to
accept
a
suitable
flared
island
hood,
as
indicated
in
fi
g.
1.
Note:
Capital
does
NOT
offer
an island style ventilation
hood
at
tJis
time.
2.
The
max
i
mum
dep
th
of
overhead
cabinets
installed
on
either
side
of
the
hood
is
13".
3.
A40-inch m
in
imum
cleara
n
ce
is
required
between
the top of
the
range
and
the
bottom
of
an
unprotected
cab
in
et.
A 30-
in
ch mini
mum
distance
is
necessary
when
the
bottom
of
the
wood
or
meta
l
cab
i
net
is
pr
otected
by
not
less
than
1/4
inch
of a fl
ame
r
etardant
mater
i
al
covered
with
no
l
ess
tha
n
No.
28
MSG
Sheet
Stee
l, 0.015-
in
ch
(0.4
mm)
thick
stainless
stee
l, 0.024-inch (0.6
mm)
al
umin
um
,
or
0.020
inch
(0.5
mm)
thi
ck
coppe
r.
Fl
ame
re
t
arda
nt
mate
ri
als
bear
the
ma
r
k:
UNDERWRITERS
LABORATORIES
INC
.
Classified
Mineral
and
Fiber
Board
s
Surface
Burning Characteristics
Followed
by
the
fla
me
spread
and
smo
ke
ratings
.
These
designat
i
ons
are
sh
own
as
"FHC
(
Fl
ame
Spread/Smo
ke
Developed)."
Mat
erials
with "0"
flame
spread
rat
in
gs
are
flame
retarda
n
t.
L
ocal
codes
may
allow
other
fl
ame
spread
rat
i
ngs.
4.Any
openings
in
the
wall
be
hin
d
the
range
and
in
the
floor
under
the
range
must
be
sealed.
5.W
hen t
he
re
is
less
than
12"
horizontal
clearance
betwee
n combustible material D and
the back
edge
of the range above the cooking
surface, a
Capital
Low
Back or High Shelf
back guard must
be
insta ll
ed
(see
Fig.
2A).
When
clearan
ce
to combustib
le
material D is
ove
r
12
", a Capita l Island
Tr
im may
be
used
(See
F
ig
. 2Bl. Figur
es
2A
and
2B
in
dicate the
space required for each type of back guard .
6.
Aiways
keep
appliance
area
clear
and
free
from
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