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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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