Architectural Series®
Installation & Use
INSTALLATION 4
CLEANCES & PREPATION
Full Chimney Installation
e Architectural grill’s uprights also serve as its travel
track, so should be installed with 2” clearance to the
enclosure walls on models with rollers (Dual-crankwheel
Architecturals) or a minimum of .5” for non-roller grills
(Single- crankwheel Architecturals). e rear of the grill
li frame and cooking surface should have at least 1”
of clearance to the rear wall of the enclosure, or in cases
where the optional Fire Cage is present, 1” minimum
to the cage (to allow easy grill surface travel—not a
safety issue).
ALWAYS USE A PROFESSIONAL FOR
CONSTRUCTION OF THE MASONRY
ENCLOSURE. MASONRY FAILURE COULD
CAUSE COSTLY DAMAGE, FIRE OR DEATH.
Only install the Architectural on a non-combustible base.
A strong substrate such as concrete lined with industry-
standard refractory rebrick is considered ideal. e
base should be 30-36” above the oor for comfortable
cooking operation. Walls should be constructed of
similar noncombustible material, and of a thickness great
enough to prevent excessive transmission of heat to the
outside (the exact amount will vary both with ventilation
and construction). Chefs oen want workspace at the
grill, so if dimensions allow you may set the grill up to
6-8” back from the front lip of the enclosure to provide a
staging area.
Open Installations
is approach leaves the top of the grill exposed. is is
usually done with side-crankwheel grills. ere are two
common types:
Cut Out: e grill stands in a three-sided cutout with
the front OPEN (no wall). e cutout recess should be
10” deep for the best balance of heat containment and
aesthetics. e same clearances to the walls and rear
apply as to the full chimney installation type. e recess
contains the re/cooking heat so is a good choice for
outdoor or residential projects.
Open Hearth: e grill is mounted on a larger at
hearth, without any recess below the grill. is type of
installation is common in restaurant applications as the
ventilation is controlled (no wind) and it allows the chefs
to use the whole hearth for staging, direct coal searing
or other improvised cooking. e re is commonly
moved around to control what area of the grill is hoest,
and most grilling will likely be performed with the
surface very close to the coals as heat dissipates rapidly
without containing walls.
THIS GRILL MUST BE INSTALLED BY A
QUALIFIED PROFESSIONAL. THE ENTIRE AREA
OVER THE GRILL MUST BE NONCOMBUSTIBLE
EXTENDING 48” IN ALL DIRECTIONS. ANY
FAÇADE OR CLADDING MATERIALS MUST ALSO
BE NON-COMBUSTIBLE. IN A PROFESSIONAL
SEING THE GRILL MUST BE INSTALLED
UNDER AN APPROVED TYPE 1 NFPA 96 OR NFPA
96 EQUIVALENT SOLID FUEL HOOD SYSTEM.
