Ikon IR-4-24 User manual

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INSTALLATION & OPERATION MANUAL
GAS RESTAURANT RANGES
Models: IR-4-24, IR-6-36, IR-10-60, IR-6B-24MG-60
IR-6B-24RB-60 IR-6B-24TG-60
WARNING: IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE CAN
CAUSE PROPERTY DAMAGE, INJURY OR DEATH. READ THE INSTALLATION, OPERATING AND MAINTENANCE
INSTRUCTIONS THOROUGHLY BEFORE INSTALLING OR SERVICING THIS EQUIPMENT.

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IMPORTANT FOR YOUR SAFETY
THIS MANUAL HAS BEEN PREPARED FOR PERSONNEL QUALIFIED TO
INSTALL GAS EQUIPMENT, WHO SHOULD PERFORM THE INITIAL FIELD
START-UP AND ADJUSTMENTS OF THE EQUIPMENT COVERED BY THIS
MANUAL.
POST IN A PROMINENT LOCATION THE INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION CAN
BE OBTAINED FROM THE LOCAL GAS SUPPLIER.

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Model List view
Model No.
Descriptio
n
View
Width
Total Input
BTU/hr
Shipping
Dimensions
Crated
Weight Lbs/Kgs
IR-4-24
4 top
burner
range, one
24” oven
24”
153,000/NG
136,000/LP
W27.5 X
D36.6X H42.3
366 / 166
IR-6-36
6 top
burner
range, one
36” oven
36”
213,000/NG
190,000/LP
W39.5 X
D36.6X H42.3
471 / 214
IR-10-60
10 top
burner
range, two
36” oven
60”
366,000/NG
326,000/LP
W63.5 X
D36.6X H42.3
764 / 347
IIR-6B-24MG-60
6 top
burner
range, one
24” top
griddle, two
36” oven
60”
306,000/NG
272,000/LP
W63.5 X
D36.6X H42.3
817 / 371
IR-6B-24TG-60
6 top
burner
range, one
24” top
thermostat
griddle, two
36” oven
60”
306,000/NG
272,000/LP
W63.5 X
D36.6X H42.3
864 / 392
IR-6B-24RB-60
6 top
burner
range, one
24” top
charbroiler
two 36”
60”
316,000/NG
288,000/LP
W63.5 X
D36.6X H42.3
787 / 357

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oven
Installation, Operation and Care:
PLEASE KEEP THIS MANUAL FOR FUTURE REFERENCE
GENERAL
Ranges are produced with quality workmanship and material. Proper
installation, usage and maintenance of your range will result in many years of
satisfactory performance.
suggests that you thoroughly read this entire manual and carefully follow all
of the instructions provided.
Orifice size & BTU
Description
Pressure
BTU per
burner
Orifice
size
Top burner
5"(NAT)-24”36” / 6"(NAT)-60”
30,000
#41
10"(LP)
27,000
#53
Oven
5"(NAT)-24”36” / 6"(NAT)-60”
33,000
#38
10"(LP)
28,000
#53
Top griddle
5"(NAT)-24”36” / 6"(NAT)-60”
30,000
#39
10"(LP)
27,000
#50
Top
thermostat
griddle
5"(NAT)-24”36” / 6"(NAT)-60”
30,000
#34
10"(LP)
27,000
#52
Top char
broiler
5"(NAT)-24”36” / 6"(NAT)-60”
35,000
#36
10"(LP)
35,000
#49

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THIS APPLIANCE IS EQUIPPED FOR NATURAL GAS,
for conversion to LP gas please see gas conversion
instruction manual attached. Orifices necessary for LP
(propane) (natural) conversion are provided. Please refer
to page 3 the orifice size list when you do gas conversion
INSTALLATION
UNCRATING
This range was inspected before leaving the factory. The transportation
company assumes full responsibility for safe delivery upon acceptance of the
shipment. Immediately after unpacking, check for possible shipping damage.
If the range is found to be damaged, save the packaging material and contact
the carrier within 15 days of delivery.
Uncrate unit carefully and place in a work-accessible area as near to its final
installed position as possible. Remove all shipping wire and wood blocking.
Before installing, check the type of gas supply (natural or propane) to make
sure they agree with the specifications on the rating plate located on the
inside of the lower kick panel. If the supply and equipment requirements do
not agree, do not proceed with the installation. Contact your dealer or
company immediately.
LOCATION
The appliance must be installed under a ventilation hood.
The equipment area must be kept free and clear of combustible substances.
The range, when installed, must have a minimum clearance from combustible
construction of 12" (304 mm) at the sides and 10" (253 mm) at the rear. Clearance
from non-combustible construction is 0" at the sides and 6" (152 mm) at the rear.
The installation location must allow adequate clearances for servicing and
proper operation. A minimum front clearance of 40" (1016 mm) is required.
The range must be installed so that the flow of combustion and ventilation air

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will not be obstructed. Adequate clearance for air openings into the
combustion chamber must be provided. Make sure there is an adequate
supply of air in the room to allow for combustion of the gas at the burners.
INSTALLATION CODES AND STANDARDS
Ranges must be installed in accordance with:
In the United States of America:
1. State and local codes.
2. National Fuel Gas Code, ANSI/Z223.1 (latest edition). Copies may be
obtained from The American Gas Association, Inc., 1515 Wilson Blvd.,
Arlington, VA22209.
In Canada:
1. Local codes.
2. CSA B149.1 Natural Gas and Propane Installation Code.
3. CSA C22.1 Canadian Electric Code.
4. CSA C22.2 Canadian Electric Code.
The above are available from the Canadian Standard Association, 5060 Spectrum Way,
Suite 100, Mississauga, Ontario, Canada L4W 5N6.
ASSEMBLY: Ranges Mounted on Casters
Ranges mounted on casters must use a flexible connector (not supplied by CHEF
N’SAVE) that complies with the Standard for Connectors for Movable Gas
Appliances, ANSI-Z21.69 • CSA 6.16 and a quick-disconnect device that complies
with the Standard for Quick-Disconnect Devices for Use With Gas Fuel,

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ANSI-Z21.41 • CSA 6.9. In addition, adequate means must be provided to limit
movement of the appliance without depending on the connector and the
quick-disconnect device or its associated piping to limit appliance movement.
Attach the restraining device at the rear of
the range as shown in Fig. 1.
Remove two screws from the rear of the range and install the tie-down strap
shipped with the casters using these screws (Fig. 1). Attach the gas line strain
relief to the tie-down strap at the rear of the range (Fig. 1).
If disconnection of the restraint is necessary, turn off the gas supply before
disconnection. Reconnect this restraint prior to turning the gas supply on and
returning the range to its installation position.
Separate instructions for installing casters to the range are included with the
casters.
Note: If the range is installed on casters and is moved for any reason, it is
recommended that the range be leveled front to back and side to side.

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Backsplash
The standard Restaurant Range is equipped with a 23" (584 mm) high backsplash
and shelf.
1. Remove the backsplash components from the crating materials.
2. Assemble the required components as shown in Fig’s. 2 and 3 and 4.

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3. Tighten the four screws to secure the shelf.
4 Lift the assembly up, sliding the channels into the space provided at the rear
of the range.(Fig’s. 5).
Fig. 2
Fig. 3
Fig. 4

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5. Install four #10 sheet metal screws (2 to each channel leg) (Fig. 6).
LEVELING
Fig. 5
Fig.6

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Check the leveling of the range. Place a level inside the oven cavity across
the oven rack(s). Level front-to-back and side-to-side.
To adjust the leveling, tilt the range to one side and, using channel locks,
unscrew the adjustable leg insert as required. Repeat this procedure as
necessary for each leg.
Optional casters for this range are of the non-adjustable type. Therefore, the
floor must be level. If floor surface is not level, the range will experience
cooking problems.
GAS CONNECTIONS
CAUTION: All gas supply connections and any pipe joint compound used must
be resistant to the action of propane gases.
Each range is factory-equipped for the type gas specified on the rating plate. The
installation gas connection is a 3
/4" (19 mm) 14 FPT ANSI schedule #40 standard
pipe. Connect gas supply. Make sure the pipes are clean and free of obstructions.
Codes require that a gas shutoff valve be installed in the gas line ahead of the
range. Standard ranges are equipped with fixed burner orifices which coincide with
installation elevation. Install the gas pressure regulator.
Before installing, ensure that regulator supplied agrees with rating plate gas
supply. The gas pressure regulator is NOT factory installed. The regulator for
this gas type is sealed within a plastic bag attached to the oven rack inside
the oven cavity. This regulator must be field installed by a qualified installer.
Natural gas regulators are preset for 5" W.C. (Water Column) (.99 kPa);
propane gas regulators for 10.0" W.C. (2.5 kPa)
1. Locate 3/4" (19 mm) gas connection pipe extending from rear of range.
2. Cover pipe threads with leak sealant.
3. Screw regulator hand-tight onto pipe with regulator arrow pointing towards
range body back (Fig. 7).
4. Using pipe wrench, tighten regulator securely in an upright position (Fig. 7).

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Fig. 7
The arrow on the regulator shows the direction of the gas flow. The pressure
regulator must be mounted horizontally to ensure proper preset outlet
pressure. If the regulator is installed in any other position, the outlet pressure
must be reset for proper operation.
A leak limiter is supplied with every regulator to allow excess gas pressure to
escape. Do not obstruct leak limiter on gas pressure regulator, as
obstruction may cause regulator to malfunction.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS
SUPPLY LINE FOR LEAKS. USE SOAP AND WATER SOLUTION. DO NOT
USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully
purged to remove air.
Before operation, verify thermocouple is securely seated in the safety valve.
The thermocouple should be tightened a 1/4turn past finger tight. DO NOT
OVERTIGHTEN. Over-tightening may damage the thermocouple or safety
magnet.

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TESTING THE GAS SUPPLY SYSTEM
When gas supply pressure exceeds 1/2psig (3.45 kPa), the range and its
individual shutoff valve must be disconnected from the gas supply piping
system.
When gas supply pressure is 1/2psig(3.45kPa) or less, the range should be
isolated from the gas supply system by closing its individual manual shutoff
valve until the range is ready for start-up.
FLUE CONNECTIONS DO NOT obstruct the flow of flue gases from the flue
located on the rear of the range. It is recommended that the flue gases be
ventilated to the outside of the building through a ventilation system installed by
qualified personnel.
From the termination of the flue to the filters of the hood venting system, a
minimum clearance of 18" (457 mm) must be maintained.
Information on the construction and installation of ventilating hoods may be
obtained from the standard for the "Removal of Vapors from Commercial Cooking
Equipment”, NFPA No. 96 (latest edition), available from The National Fire
Protection Association, Batterymarch Park, Quincy, MA 02269.

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OPERATION
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL WHEN
OPERATING, CLEANING OR SERVICING THE RANGE.
CONTROLS
THERMOSTAT DIAL
Allows operator to regulate oven temperature from low to 500° F (260° C)
(OPTIONAL) GRIDDLE BURNER KNOB
Regulates gas flow to the griddle. To increase heat, turn knob counterclockwise, to
decrease heat, turn knob clockwise.
BEFORE FIRST USE
Griddle Seasoning ( optional models )
CAUTION: This griddle plate is steel, but the surface is relatively soft and can
be scored or dented by the careless use of a spatula or scraper. Be careful not
to dent, scratch, or gouge the plate surface. Do not try to knock off loose food
that may be on the spatula by tapping the corner edge of the spatula on the
griddle surface.
A new griddle surface must be seasoned to do a good cooking job. The metal
surface of the griddle is porous. Food tends to get trapped in these pores and stick;
therefore, it is important to “season” or “fill up” these pores with cooking oil
before cooking. Seasoning gives the surface a slick, hard finish from which the
food will release easily.
To season, heat griddle top section at a low burner setting. Pour one ounce of
cooking oil per square foot of surface over the griddle top section. With an
insulated cloth, spread the oil over the entire griddle surface to create a thin film.
Wipe off any excess oil with an insulated cloth.
Repeat this procedure 2 to 3 times until the griddle has a slick surface.

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LIGHTING AND SHUTTING DOWN PILOTS
All adjustment procedures associated with pilot lighting must be performed by an
authorized vender installation or service person.
Manual GRIDDLE
1. Turn main gas supply ON.
2. Wait 30 seconds and, using a long lighter, light the hot top or griddle top
pilot
3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat
the above procedures.
4. Turn one hot top or griddle top burner valve ON to remove air from the gas
line. Turn burner valve OFF when gas begins to flow.
Nightly Shutdown
1. Turn burner valve OFF; pilot will remain lit.
Complete Shutdown
1. Turn burner valve OFF; pilot will remain lit.
2. Turn main gas supply OFF.
Thermostat GRIDDLE
1. Turn main gas supply ON.
2. Locate Pilot lighting door on front of unit to left of red pilot lighting button.

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3. Open door and Insert long lighter.
4. Press and hold red pilot button while lighting pilot. Once pilot is lit hold
button for 30 seconds.
5. Release button. Pilot should remain on.
6. Close door.
7. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat
the above procedures.
8. Turn one hot top or griddle top burner valve ON to remove air from the gas
line. Turn burner valve OFF when gas begins to flow.
9. Nightly Shutdown
10. Turn burner valve OFF; pilot will remain lit.
11. Complete Shutdown
12. Turn burner valve OFF; pilot will remain lit.
13. Turn main gas supply OFF.

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OPEN TOP BURNERS
1. Turn main gas supply ON.
2. Wait 30 seconds and, using a taper, light the open top pilot
3. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat
the above procedures.
4. Turn one open top burner valve ON to remove air from the gas line. Turn
burner OFF when gas begins to flow.
Nightly Shutdown
1. Turn burner valve OFF; pilot will remain lit.
Complete Shutdown
1. Turn burner valve OFF; pilot will remain lit.
2. Turn main gas supply OFF.

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GRIDDLE ( optional models )
1. Turn main gas supply ON. Wait 30 seconds and, using a taper, light
broiler/griddle pilot.
2. If pilot fails to light, turn main gas supply OFF. Wait 5 minutes and repeat
Steps 1 and 2.
3. Turn burner valve ON to purge air from the lines. Turn burner valve OFF
when gas begins to flow.
Nightly Shutdown
1. Turn burner valve OFF; pilot will remain lit.
Complete Shutdown
1. Turn burner valve OFF; pilot will remain lit.
2. Turn main gas supply OFF.
STANDARD OVEN LIGHTING AND SHUTDOWN INSTRUCTIONS NOTE:
Light open top/griddle pilots before lighting oven pilot.
1. Turn thermostat to the “OFF”POSITION.
2. Remove the lower panel.
3. Depress the red button on the safety valve and light the pilot through the
observation area.
4. Hold down the red button for at least 30 seconds.
5. When button is released, pilot should remain lit.
6. Replace lower panel.
7. Turn thermostat to desired temperature.
8. If the pilot becomes extinguished, Wait 5 Minutes, then repeat the above
procedure.
Nightly Shutdown
1. Turn oven thermostat OFF.
Complete Shutdown
1. Turn oven thermostat OFF.
2. Turn main gas supply OFF.

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RACK ARRANGEMENT -STANDARD OVEN
The standard oven has three rack positions and is supplied with one two oven
racks. Additional racks may be obtained through a vender parts depot.
INSERTING AND REMOVING RACK
The oven rack has a stop to keep the rack from being pulled all the way out when
unloading product. To install rack, place rack alongside of top of side liner runners
and slide rack completely to the rear of the oven compartment until rack drops
into place
To remove rack, reverse the procedure above by raising rear of oven rack stop
above runner and pulling rack forward.
PREHEATING
Standard Oven Turn thermostat control to the desired cooking temperature and
preheat oven for 25 minutes. To save on gas consumption, do not operate oven at
maximum heat when it is not necessary. Turn thermostat down to 250°F (121°C) or
OFF when oven is not in use or during idle cooking periods.
Griddle ( optional models )
Turn the three manual gas valve knobs to full ON. After preheating for 5 minutes,
turn valves down until desired flame or heating level is achieved. Position the
removable broiler grid into one of the two slide positions, depending on which will
achieve the proper product results.
CLEANING
Do not use scouring powder or abrasives anywhere on this range
Clean only using a soft cloth and mild detergent solution.

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MAINTENANCE
WARNING: THE RANGE AND ITS PARTS ARE HOT. BE VERY CAREFUL
WHEN OPERATING, CLEANING OR SERVICING THE RANGE.
VENT
When cool, the vent should be checked every six months for obstructions.
SERVICE AND PARTS INFORMATION
To obtain repairs, service and parts information concerning this model, contact
supplier.
When calling for service, the following information must be available: model
number, serial number, manufacture date (MD) and voltage (optional models).
IKON
GAS RESTAURANT RANGES
We all recognize, however, that replacement parts and occasional professional service may be
necessary to extend the useful life of this unit. When service is needed, contact a RANGE
Authorized Service Agency, or your dealer. To avoid confusion, always refer to the model number,
serial number, and type of your unit.