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34
UNPACKING AND VENTILATION REQUIREMENTS
Lift the Range from the skid with a soft wheel dolly.
Support the range uniformly across the bottom
To remove door, open the door completely, close the
hinge latches and release the door. Remove door by
lifting and pulling from the sides.
Make sure gas and electric connections are made,
anti-tip device is installed, and the back guard in-
stalled prior to placing the range in position.
Measure the height of the counter top and adjust the
range height to match countertop height by adjusting
front and rear leveling feet.
Slide the Range in place and ensure that the range is
level.
Reinstall the Kick Plate, Top Grates, Oven Door(s),
Drip Pan tray(s), and make sure Burner Caps are
seated firmly located into position.
STEP 2: VENTILATION REQUIREMENTS
It is strongly recommended that a suitable CAPITAL
exhaust hood be installed above the range. Downdraft
ventilation should NOT be used. The table below
indicates the PERFORMANCE Series Hoods, by model
number, that are recommended for use with all ranges.
1. SELECT HOOD AND BLOWER MODELS:
For wall installations, the hood width must, at a
minimum, equal the width of the range's cooking sur-
face. Where space permits, a hood larger in
width than the cooking surface may be desirable for
improved ventilation performance.
WARNING: DO NOT lift the range by the oven
door handles, Do not remove the griddle and grill
sections!
CAUTIO N: Ventilation hoods and blowers are
d es i g n e d f o r u s e w i t h s i n g l e w a l l d u c t i n g .
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.
VENTILATION UNIT
STANDARD COUNTER
INSTALLATION
RECOMMENDATIONS
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
CAPITAL Hood blower speeds are variable to reduce
nois e and loss of h e a t e d o r ai r -c o n d iti o n e d
household air when maximum ventilation is not
required. Normally the maximum blower speed is
only required when using the grill section.
2. HOOD PLACEMENT:
For best smoke elimination, the lower edge of the
hood should be installed a minimum of 30" to a
maximum of 36" above the range cooking surface.
STEP 3: CABINET PREPARATION
1. The range is a freestanding unit. If the unit
is to be placed adjacent to cabinets, the
clearances shown in fig. 1 are required. The same
clearances apply to isla nd install ations ,
except f or the overhead cabinets, which must
have a space wide enough to accept a suitable
flared island hood, as indicated in fig. 1. Note:
Capital does NOT offer an island style
ventilation hood at this times.
SIZE SHIPPING WEIGHT
30" xx
36" xx
48" xxxxx
60" xxxxx
2. T he d ept h o f overhead c ab in ets installed
on either side of the hood is 13".
3. A 30-inch minimum clearance is required
between t h e t o p o f t he rang e a nd t h e
bo t t om of a n unprotected cabinet.
4. Any openings in the wall behind the range and in
the floor under the range must be sealed.
5. W h e n t h e r e is l e s s th a n 1 2 " h o r i z o n t a l
clearance between combustible material and
the back edge of the range above the
cooking su rfac e, C a p i t a l s u p p l y 3” Back
Gu ar d, must be installed See pa g e 36 &
37.
6. Always keep appliance area clear and free from
combustible materials, gasoline, and other
flammable vapors and liquids.
7. Models with Open Broiler, non combustible
material is to be installed on the underside of a
cabinet located above the broiler section or unit
in accordance with local codes, or in the
absence of local codes, with the National Fuel
Gas code, ANSI Z223.1/NFPA.54
PLEASE NOTE:
In the Commonwealth of Massachusetts, gas
connection must be performed by a licensed
plumber or licensed gas fitter.
WARNING: DO NOT obstruct the flow of com-
bustion and ventilation air to the unit.
MCR-SERIES
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