Ed. 0121 - 70702721 REV04 Caravaggio hood - Installation 3
Fig.1.
Max 35°C
Max 70% Min 5°C
Max 104°F
Min 41°F
ECO
ECO
Evacuation tube, 150 mm [Ø5.91 in.] in diameter (NOT supplied)
Fig.2.
1000 mm.
(in. 40)
min.
600 mm.
(in. 24)
1CHECKS BEFORE PURCHASING
Before purchasing the hood and before installing it, check the
following conditions, necessary for the correct installation,
operation and maintenance of the hood.
A Transport (Owner’s inspection)
√Make sure that, on the day when you receive the hood
or it is installed:
• lifting equipment is available that can handle the ap-
pliance safely (check weight and dimensions in the
following pages), together with staff qualified to carry
out this operation;
• personal protection equipment is available (e.g. safety
shoes, gloves, etc.)
B Installation room (Owner’s inspection)
√Make sure that:
• the floor of the installation room is fireproof, perfect-
ly flat and capable of withstanding the weight of the
hood and underlying oven.
• the installation room:
• is dedicated and suitable to cooking food;
• has adequate air ventilation;
• complies with the current regulations on health
and safety and systems in the workplace;
• is protected from the weather;
• has a maximum temperature of between +5° (41°F)
and +35°C (95°F);
• has a maximum humidity of 70%.
• between the hood and the ceiling there is a distance
of
about
600 mm [24 in.]
(shorter distances could
damage ceilings made of particularly delicate and
heat sensitive materials - e.g. wood)
• there is adequate ventilation according to the regula-
tions in force in the Country of installation. If this is not
the case, a ø14 cm [Ø5.51 in.] air intake is mandatory,
communicating with the outside or a ventilated room
(i.e. storeroom, attic, garage, basement).
When choosing the positioning room, take into account
that the appliance must be easy to move for any extraor-
dinary maintenance: be careful that any brickwork after
installation (e.g.: wall construction, replacement of a door with a
narrower one, renovations, etc.) do not hamper movements.
CElectrical connection (qualied electrician’s
inspection)
The equipment is supplied with the power cable already in-
stalled that can be connected to the Caravaggio oven ter-
minal board.
