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14
INSTALLATION
LEAK TESTING
WARNING!
Do not smoke while leak testing. Extinguish all open flames.
Make a soap solution of one part liquid detergent, and one part wa-
ter. Never test for leaks with an open flame. For LP units, check with a
full cylinder. Make sure all control valves are in the “OFF” position. Turn the
gas supply “ON”. Check all connections from the supply line (Fig. 06), or LP
cylinder(Fig. 07) up to the manifold pipe assembly (Fig. 08). Apply the soap
solution around the connection with a spray bottle, brush, or rag. Soap
bubbles will appear where leak is present. If a leak is present, turn off gas
supply, tighten any leaking fittings, turn gas on, and recheck.
WARNING: IMPORTANT!
Inspect the gas supply piping or hose prior to turning the gas “ON”. If there
is evidence of cuts, wear or abrasion, it must be replaced prior to use. Do
not use the side burner if the odor of gas is present. Turn the control knob
to “OFF”, then turn off the gas supply. If using LP, is there gas in the tank?
Always keep your face and body as far away from the burner as possible when lighting.
BURNER ADJUSTMENT
BURNERS
Your new side burner is equipped with burners typical of those used in restaurants (Fig. 09). These burners are
designed for maximum cleanability and controlability. The burner should never be operated if the cap is not in
place.
BURNER EFFICIENCY AND FLAME CHARACTERISTICS
It is necessary to keep the burner ports and the igniters clean for proper lighting and efficient
performance of the burners. The burner flame should burn complete- ly
around the burner with no excessive noise or lifting. The flame should be blue in
color and stable with no yellow tips. During initial use, foreign par- ti-
cles in the gas line, or dust in the air around the appliance may cause an
orange flame. This will disappear with use.
FLAME HEIGHT
The correct height of the flame mainly depends on the size of the
bottom of the cooking utensil, the material of the cooking utensil, the
amount and type of food and the amount of liquid in the utensil. The
following are some basic rules for selecting flame height.
n
For safety reasons the flame must never extend beyond the
bottom of the cooking utensil. Never allow flames to curl up the side of the
pan (see Fig.10).
n
Utensils which conduct heat slowly (such as glass-ceramic) should
be used with medium to low flames. If you are cooking with a large amount
of liquid, a slightly larger flame can be used.
FIG. 08
FIG. 09
FIG. 10
Cap
PROPER FLAME
HEIGHT
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