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17
CHANGING THE INJECTORS
BURNER
SR
R
DCC
DUAL
DUAL (only AUX)
P
CDF
SR
R
DCC
DUAL
DUAL (only AUX)
P
CDF
GAS
NATURAL (A)
NATURAL (A)
NATURAL (A)
NATURAL (A)
NATURAL (A)
NATURAL (A)
NATURAL (A)
PROPANE (E)
PROPANE (E)
PROPANE (E)
PROPANE (E)
PROPANE (E)
PROPANE (E)
PROPANE (E)
ORIFICE SIZE
(1/100) mm
120
145
190
75+220
75
145
110
75
90
117
44+135
44
92
65
SIMMER RATE [Btu/h]
1400
2000
6200
6000
900
3100
/
1400
2000
6200
6000
900
3100
/
BY-PASS ORIFICE
SIZE
(1/100) mm
Adj.*
Adj.*
Adj.*
Adj.*
Adj.*
Adj.*
/
32
40
75
27+60
27
52
/
IMPUT RATE
[Btu/h]
7000
10500
16500
25000
2800
10500
5500
7000
10500
16500
25000
2800
10500
5500
TABLE 2
The kit for the gas conversion of the burners is relevant to the model of the appliance indicated on the label sti-
cking to the rst page of this booklet.
The kit contains the number and type of orices necessary for the conversion and a label to stick onto the old one
to show the new setting ( see table 2)
The appliance is pre-adjusted in factory for the gas indicated on the label put on the gas inlet pipe. For the con-
version to another gas refer to table 3 at page 16.
The positions, types of burner and relevant orices for the models included in this booklet are depicted in table 3
at page 16.
The only operation to perform after conversion to a gas different from that shown on the rating plate/label is the
adjustment of the minimum gas ow ( see page 18 of this booklet). After conversion remember to put the new gas
indication label ( supplied in the conversion kit) as close as possible to the existing rating plate , then check the
regular ignition of the burners ( see page 24, “Lighting the burners”).
If the appliance is installed at an altitude exceeding 2,000 ft, a new set of orices can be requested from the
supplier or an authorised service parts distributor.
NOTE: Due to the lower atmospheric pressure at higher altitudes, foods tend to take longer to cook. Therefore, reci-
pe adjustments should be made in some cases. In general, no recipe adjustment is necessary for yeast-risen ba-
ked goods, although allowing the dough or batter to rise twice before the nal pan rising develops a better avor.
Try making the adjustments below for successful recipes. Take note of the changes that work best and mark your
recipesaccordingly. You may also consult a cookbook on highaltitude cooking for specic recommendations.
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