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5
INSTALLATION & OPERATION INSTRUCTION
LEVELING (Ranges Equipped with Ovens)
A carpenter's spirit level should be placed on the oven's center baking rack and/or across the range
top and the unit leveled both front to-back and side-to-side. If it is not leveled, cakes, casseroles,
and any other liquid or semi-liquid batter will not bake evenly, burner combustion may be erratic,
and the unit will not function efficiently.
If the floor is relatively smooth and level, the unit may be leveled further with adjustment in the foot
of the leg. Adjust to the high corner and level the unit with metal shims if the adjustment required
exceeds the 1-1/4" adjustment available. Units with casters must be leveled with shims. A unit will
probably not return to the same position after being moved, requiring re-leveling after each move.
AIR SUPPLY & VENTILATION
The area in front of , around and above the appliance 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 and the sides of the appliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty cooking appliance to exhaust combustion
waste products to the outside of the building. Usual practice is to place the unit under an exhaust
hood. Filters and drip thoughs should be part of any industrial hood, but consult local codes before
constructing and installing through a hood.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight
vacuum in the room and/or cause air drafts, either of which can interfere with pilot or burner
performance and can also be hard to diagnose. Air movement should be checked during installa-
tion; if pilot or burner outage problems persist, make-up air openings or baffles may have to be
provided in the room.
NOTE: This appliance is not capable of being operated in the event of power failure.
NO attempt should be made to operate this appliance during a power failure
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