7
E. Electrical Connections
Your oven is supplied for connection to a 115 volt,
single phase grounded circuit. The electric motor, oven
lights, indicator lights and control circuits are connected
through a seven foot electric supply cord found at the
rear of the oven.
Before making any connections to these units, check the
rating plate to assure that the voltage of the oven is
compatible with the electrical supply. When installing,
all ovens must be electrically grounded in accordance
with local codes, or in the absence of local codes, with
the National Electrical Code, ANSI/NFPA 70-1990 (in
Canada - CSA Std. C-22.1). Wiring diagrams are
located in the control compartment area of the oven.
Standard wiring schematics are also provided with this
manual.
WARNING: This appliance is equipped
with a three-prong (grounding) plug for
your protection against shock hazard
and should be plugged directly into a
properly grounded three-prong
receptacle. DO NOT cut or otherwise
remove the grounding prong from this
plug.
F. Ventilation
Proper ventilation is very important for the proper
function of your oven. Good ventilation will allow the
oven to function properly as well as remove unwanted
vapors and products of combustion. Not venting the
ovens properly can result in unsatisfactory baking
results as well as the possibility of damaging your oven.
To keep your warranty in force, a proper ventilation
system must be employed, either direct vented or under
a canopy.
Venting to a Canopy Exhaust Hood
The best method of venting your oven is by placing it
under a properly designed mechanically driven exhaust
hood. The hood should be sized so the equipment which
it is designed to ventilate fits underneath with a
minimum six (6) inch (152 mm) overhang on all sides
not adjacent to a wall. The distance from the floor to the
lower edge of the canopy should not exceed seven (7)
feet (2.2 m).
The hood should have adequate capacity and provide a
sufficient supply of make- up air. Ventilation hoods
come in many sizes and capacities. Hood capacity is
expressed in cubic feet per minute (CFM). The total
make-up and exhaust air required for the canopy hood
should be about 22 CFM per oven section.
Information for the proper construction and installation
of ventilating hoods may be obtained from the
“Standard for the Installation of Equipment for the
Removal of Smoke and Grease-Laden Vapors from
Commercial Cooking Equipment, NFPA-96-1980”.
Direct Flue Venting
Occasionally it is not possible or practical to install a
powered canopy hood. In those cases the oven can be
vented directly by means of a direct flue method.
Correctly venting your oven is very important to insure
proper cooking results and preclude any premature
failures in the burner or burner compartment. The direct
flue method incorporates a drafthood which is mounted
to the top of the oven (or the upper oven section in a
stacked unit). The flue then rises from the drafthood
vertically to a point 6-8 feet above the roof or any close
structure. The flue is then capped with an approved vent
cap to isolate the flue from the external environmental
conditions.
The direct flue method does not incorporate the ability
to replace air consumed by and vented from the oven.
An adequate supply of room make-up air must be
provided if your oven is to be vented by this method.
The total makeup air requirement for one oven section is
approximately 30 CFM.
Lighting Instructions:
•Be Sure Gas Shut Off Valve is Set to ON
Position
•Turn Power Switch to COOK Position
•Set Thermostat to Desired Temperature
Shut Down Instructions:
•Turn Power Switch to OFF Position
•Do Not Turn Gas Shut Off Valve to Closed
Position. This is a service valve, left on
until oven needs to be serviced.
KEEP THE OVEN AREA FREE AND
CLEAR FROM COMBUSTIBLES.
THIS MANUAL MUST BE RETAINED FOR
FUTURE REFERENCE.
