FLOOR MODEL GAS DECK OVEN SERVICE MANUAL
8
OPERATING INSTRUCTIONS
In MASSECHUSETTS all gas products must be
installed by a Massachusetts licensed plumber or
gas fitter. Ventilation hoods must be installed in
accordance with NFPA-96, current edition, with
interlocks as described in that standard.
NOTICE
Installation must conform with local codes and/
or with the latest edition of the National Fuel
Code ANSI Z223.1 Natural Gas Installation code
in the USA or CAN/CGA-B149.1 or the Propane
Installation code, CAN/CGA-B 149.2 in Canada.
WARNING
Gas Connections
Your oven installation must conform to local codes. In
the absence of local codes it must comply with National
Codes.
The type of gas the oven is equipped for is stamped on
the rating plate. Connect ovens marked “NAT” only to
natural gas supplies. Connect ovens marked “LP” only
to propane gas supplies.
Before connecting oven the gas supply should be
inspected by your gas supplier or local authorities to
insure sufficient gas flow, pressure and meter size.
If the gas supply line is greater than 1/2 PSI [3.45
kPa] a step-down regulator is required. The gas inlet
connection for all ovens is 3/4” NPT.
Each oven deck requires its own gas shut-off that is
end-user supplied.
All pipe joints must be sealed with pipe thread sealant
rated for use with LP gas supplies.
Before use all pipe joints must be inspected for leaks.
Use a soap and water solution or a product expressly
made for this purpose. Do NOT use matches, candles
or flames to check for leaks as these methods are
extremely dangerous.
The oven and its shut-off valve must be disconnected
from the gas supply piping during any pressure testing
in excess of 1/2 PSI [3.45 kPa].
The oven must be isolated from the gas supply by
manual shut-off valve during any pressure testing at
levels equal or less than 1/2 PSI [3.45 kPa].
Only Natural Gas equipped models are available in
European Community Countries.
This appliance must be installed by a competent
person in accordance with rules in force. In the
U.K. Corgi registered installers (including the
regions of British Gas) undertake to work to safe
and satisfactory standards. This appliance must be
installed in accordance with the current Gas Safety
(Installation and Use) Regulations and the relevant
Building Regulations/IEE Regulations. Detailed
recommendations are contained in the British
Standard Codes of Practice BS 6172, BS 5440:
Part 2 and BS 6891.
WARNING
Ventillation
All gas appliances must be ventilated. Proper air supply
and ventilation is essential for personal safety and
proper operation. Improper ventillation can also cause
poor baking results. Consult NPFA 96 as well as local
codes regarding ventilation requirements.
Ventilation is the requirement of the end user and you
are strongly recommended to use an HVAC specialist to
design a proper system for your kitchen.
Traditional installations will be under a canopy hood.
This hood should be a minimum of 78 in [1950 mm]
from the floor and extend beyond the footprint of the
oven by 4” - 6” [100 mm - 150mm] on all sides. The
flue diverter included with your oven should be used.
For many installations a direct vent option is an option.
A draft hood connected to your oven flue exit is
necessary. This piping should go vertical and never slant
downwards. Termination of the vent must conform to
standards.
