INSTALLATION & OPERATION MANUAL 10325 REV 1 (11/21) PAGE 5 OF32
G F S T K
UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
Prior to installation, verify that the type of gas supply (natural or propane) and electrical service agree with the
and equipment requirements do not agree, contact your dealer immediately.
I
INSTALLATION
I C S
Installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1/NFPA 54, or the Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
pressure testing of that system at pressures in excess of ½ psi (3.5 kPa).
during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5 kPa).
Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National
Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable.
The electrical diagram is located on the inside of the console control cover.
EXHAUST FANS AND CANOPIES: Canopies are set over ranges, ovens and kettles for ventilation purposes. It is
an angle of 45 degrees or more with the horizontal. This position prevents dripping of grease and facilitates collecting the
area will relieve such vacuum. In case of unsatisfactory performance on any appliance, check operation with exhaust fan
in the “OFF” position.
WALL EXHAUST FAN: The exhaust fan should be installed at least 2 feet above the vent opening at the top of the unit.
CLEARANCES: Adequate clearance must be provided in aisle and at the side and back. Adequate clearances for
air openings into the combustion chamber must be provided, as well as for serviceability.
SIDES 0 INCHES
BACK 4 INCHES AT FLUE BOX
FLOORS NON-COMBUSTIBLE
for an adequate air supply must also be provided. Do not obstruct the lower front or right side of the unit, as combustion
air enters through these areas. The bottom of the control area must also remain unobstructed.
Information on the construction and installation of ventilating hoods may be obtained from the standard for
“Vapor Removal from Cooking Equipment”, NFPA No. 96 (latest edition), available from the National Fire
Protection Association, Batterymarch Park, Quincy, MA, USA, 02269.
