Market Forge Industries R Series User manual

R SERIES
HEAVY DUTY RANGES
INSTALLATION - OPERATION - MAINTENANCE
44 Lakeside Avenue, Burlington, Vermont 05401 USA
Telephone: [phone] Fax: [phone]
www.mi.com PN 14-0400 Rev A (9/14)
© 2014 - Market Forge Industries Inc.
24” MODELS
R-R4
R-R2G-12
R-RG24
36” MODELS
R-R6
R-R4G-12
R-R2G24
R-RG36
R-R4RG12
48” MODELS
R-R8
R-RG12-6
R-RG24-4
R-RG36-2
R-RG48
R-RRG24-4
60” MODELS
R-R10
R-RG12-8
R-RG24-6
R-RG36-4
R-RG48-2
R-RG60
R-RRG24-6

Your Service Agency’s Address:
Model
Serial number
Oven installed by
Installation checked by

TABLE OF CONTENTS
INSTALLATION
Introduction.............................................................. 2
Location................................................................. 3
Dimensions and Burner Options ........................................... 4
Utility Connections ....................................................... 5
High Shelf Assembly ..................................................... 7
OPERATION
Operating Instructions .................................................... 8
MAINTENANCE
Cleaning & Periodic Maintenance.......................................... 9
IMPORTANT
WARNING: Improper installa-
tion, adjustment, alternation,
service or maintenance can
cause property damage, in-
jury or death. Read the instal-
lation, operation and mainte-
nance instructions thoroughly
before installing or servicing
this equipment.
INSTRUCTIONS TO BE FOL-
LOWED IN THE EVENT THE
USER SMELLS GAS MUST BE
POSTED IN A PROMINENT LO-
CATION. This information may
be obtained by contacting your
local gas supplier.
FOR YOUR SAFETY
Do not store or use gasoline or
other ammable vapors or liq-
uids in the vicinity of this or any
other appliance.
The information contained in this
manual is important for the prop-
er installation, use, and mainte-
nance of this oven. Adherence
to these procedures and instruc-
tions will result in satisfactory
baking results and long, trou-
ble free service. Please read
this manual carefully and retain
it for future reference.
ERRORS: Descriptive, typo-
graphic or pictorial errors are
subject to correction. Speci-
cations are subject to change
without notice.

2
INSTALLATION
Introduction
IMPORTANT INFORMATION
Safe and satisfactory operation of your equipment de-
pends on proper installation. Installation must conform
with local codes, or in the absence of local codes, the Na-
tional Fuel Gas Code, (ANSI Z-223.1 Latest Edition). In
Canada installation should conform to installation codes
for gas burning appliances and equipment standard
(CAN1-B149.1 Natural Gas) or (CAN1-B149.2 Propane
Gas).
The installation must conform with local codes, or in the
absence of local codes, to the national fuel gas code,
ANSI Z223.1 (or latest addenda). The Appliance and its
individual shut off valve must be disconnected from the
gas supply piping system during any pressure testing of
that system in excess of 1/2 PSI (3.45Kpa).
The appliance must be isolated from the gas supply piping
system by closing its individual manual shut off valve dur-
ing any pressure testing of the gas supply piping system
at test pressures equal to or less than 1/2 PSI (3.45Kpa).
The gas supply line must be at least the same size as the
gas inlet of the appliance.
Electrical wiring from the Electric Meter, main control box
or service outlet to appliance must be electrically ground-
ed in accordance with local codes or, in the absence of
local codes, the National Electric Code (ANSI/NFPA 70
Current). In Canada wiring should conform with Canadian
Electrical Code (CSA-C22.1).
SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is crafted and inspected carefully by
skilled personnel before leaving the factory. The trans-
portation company assumes full responsibility for safe
delivery upon acceptance of this equipment. If shipment
arrives damaged:
Visible loss or damage:
Note the damage or loss on freight bill or express delivery
and signed by the person making the delivery.
File claim for damages immediately:
Regardless of the extent of damages.
Concealed loss or damage:
If damage is noticed after unpacking, notify the transpor-
tation company immediately and le a “Concealed Dam-
age” claim with them. This should be done within fteen
(15) days from the date delivered. Retain container for
inspection.
SERVICE
Installation of the equipment should be performed by
qualied, certied, licensed and/or authorized personnel
who are familiar with and experienced in state/local instal-
lation codes.
Operation of the equipment should be performed by quali-
ed and authorized personnel who have read this manual
and are familiar with the functions of the equipment.
Service of the equipment should be performed by quali-
ed personnel who are knowledgeable with Market Forge
cooking equipment.

3INSTALLATION
Location
READ BEFORE INSTALLING
CLEARANCE
When installing against combustible surfaces; rear - 4”
(102mm) and sides - 15” (381mm) clearance is required.
When installing ovens against non-combustible surfaces
(rear or side walls) 0” clearance is required.
The area around the appliance must be kept free and
clear of combustibles such as solvents, cleaning liquid,
broom, rags, etc. Proper clearances must be provided at
the front of the appliance for servicing and proper opera-
tion.
AIR SUPPLY AND VENTILATION
Provisions shall be incorporated in the design of the kitch-
en, to ensure adequate supply of fresh air and adequate
clearance for air openings into the combustion chamber,
for proper combustion, and ventilation. For proper opera-
tion of the appliance, do not obstruct the ow of combus-
tion and ventilation air.
The area in front of, around and above the appliance must
be kept clear to avoid any obstruction of the ow of com-
bustion and ventilation air. Adequate clearance must be
maintained at all times in front and at the sides of the ap-
pliances for servicing and proper operation.
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. Usual practice is to place
the unit under an exhaust hood. Filters and drip troughs
should be part of any industrial hood. Consult local codes
before constructing and installing a hood.
Strong exhaust fans in this hood or in the overall air con-
ditioning system can produce a slight vacuum in the room
and/or cause air drafts, either of which can interfere with
pilot or burner performance and can also be hard to diag-
nose. Air movement should be checked during installa-
tion; if pilot or burner outage problems persist, make-up
air openings or bafes may have to be provided in the
room.
LEVELING
A carpenter’s spirit level should be placed on the oven’s
center baking rack and the unit leveled both front-to-back
and side-to-side. If it is not level, cakes, casseroles, and
any other liquid or semi-liquid batter will not bake evenly,
burner combustion may be erratic, and the unit will not
function efciently.
If the oor is relatively smooth and level, the unit may be
further leveled with adjustment in the foot of the leg. Units
with casters must be leveled with shims. A unit will prob-
ably not return to the same position after being moved,
requiring re-leveling after each and every move.
RATING PLATE
The rating plate is located in front of the range below
the oven section. Information on this plate includes the
model, and serial number, BTU / hour input of the burn-
ers, operating gas pressure in inches WC, and whether
the appliance is oriced for Natural or Propane gas. Pilot
lighting instructions are also located in the same area.
WARNING
UNIT MUST BE CONNECTED ONLY TO THE
TYPE OF GAS IDENTIFIED ON THE RATING
PLATE!

4
INSTALLATION
Dimensions and Burner Options
Figure 1

5INSTALLATION
Utility Connections
ELECTRICAL CONNECTION
Oven requires a 120 volt supply to operate the ignition
system and blower. The supply cord provided along with
the appliance is equipped with a three prong (grounding)
plug for protection against shock hazard. The electrical
service in the building must be equipped with a properly
grounded three prong receptacle, in accordance with lo-
cal codes, or in the absence of local codes, with the na-
tional electrical code, ANSI/NFPA 70-1987, in Canada,
conform with Canadian electrical codes, CSA-C22.1.
Do not cut or remove the grounding prong from this plug.
Wiring diagram is located on the backside of the appli-
ance.
Disconnect power supply before cleaning or servicing.
WARNING
This appliance is not capable of being oper-
ated in the event of power failure. No attempt
should be made to operate this appliance dur-
ing power failure.
GAS CONNECTION
The gas supply (service) line must be the same size or
greater than the inlet line of appliance. Oven uses a 3/4”
NPT inlet. Sealant on all pipe joints must be resistive to
LP gas.
Manual Shut-Off Valve
This installer-supplied valve must be installed in the gas
service line ahead of the appliance and regulator in the
gas stream and in a position accessible in the event of an
emergency.
Pressure Regulator
Gas pressure regulator provided with the equipment must
be installed when the appliance is connected to gas sup-
ply.
All commercial cooking equipment must have a pres-
sure regulator on the incoming service line for safe and
efcient operation, since service pressure may uctuate
with local demand. The pressure regulator comes with the
oven. Failure to install the pressure regulator will void the
equipment warranty!
The regulators supplied with MARKET FORGE INDUS-
TRIES, INC. Ovens, have 3/4” inlet /outlet openings and
are adjusted at the factory for 5” WC (Natural gas) or 10”
WC (Propane gas) depending on customer’s ordering in-
structions.
Prior to connecting the regulator, check the incoming line
pressure, as these regulators can only withstand a maxi-
mum pressure of ½ PSI (14”WC). If the line pressure is
beyond this limit, a step-down regulator will be required.
The arrow shown on the bottom of the regulator body
shows gas ow direction; it should point downstream to
the appliance. The red air vent cap on the top regulator is
part of the regulator and should not be removed.
Any adjustments to regulators must be made only by
qualied service personnel with the proper equipment.
Connections
Please check installer-supplied intake pipes visually and
/or blow them out with compressed air to clear any dirt
particles, threading chips, or other foreign matter before
installing a service line. When gas pressure is applied
these particles can clog orices. All connections must be
sealed with a joint compound suitable for LP gas, and all
connections must be tested with a soapy water solution
before lighting any pilots!
Flexible Coupling, Connectors and Casters
For an appliance equipped with casters the installation
shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances,
ANSI Z21.69 or Connectors for Moveable Gas Applianc-
es, CAN/CGA-6.16, and a quick –disconnect device that
complies with the standard for Quick Disconnect Devices
for Use with Gas Fuel, ANSI Z21.41, or Quick Discon-
nect Devices for Use with Gas Fuel, CANI-6.9. Adequate
means must be provided to limit the movement of the
appliance without depending on the connector and the
quick-disconnect device or its associated piping to limit
the appliance movement. Restraining devices may be at-
tached to the back frame/panel of the unit.
If legs or casters are not used, the unit must extend 2” be-
yond the front edge of a noncombustible curb or platform.
Broilers are for installation in non-combustible locations
only.
WARNING
Before lighting, check all joints in the gas sup-
ply line for leaks.
DO NOT USE AN OPEN FLAME TO CHECK
FOR LEAKS!
Putting an open ame beside a new gas con-
nection is extremely dangerous.

6
INSTALLATION
Utility Connections
WARNING
DO NOT USE APPLIANCE DURING PRO-
LONGED POWER FAILURE AS THE VENT
HOOD MAY NOT BE IN OPERATION RESULT-
ING IN INADEQUATE VENTING!
INITIAL PILOT LIGHTING
CAUTION
When lighting pilots and checking for leaks,
do not stand with your face close to the com-
bustion chamber.
Check for Gas Leaks
1. Remove the kick plate and the component cover at
the rear of the oven
2. Check pilot tubing and burner tubing for leaks at the
connectors with a soapy water solution.
3. Light the pilot as described above.
4. Turn the thermostat to any setting and the burner
should light.
5. Check the burner orice elbow connection down-
stream of the valve with a soapy water solution.
6. Check the burner visually for blue ame. There should
be no yellow tips or soot. If yellow tipping occurs, call
an authorized service person to adjust the burner air
shutter.
DISCLAIMER
All MARKET FORGE INDUSTRIES, INC. appliances are
adjusted and tested before leaving the factory, effectively
matching them to sea level conditions. Adjustments and
calibrations to assure proper operation may be necessary
on installation to meet local conditions; low gas charac-
teristics, to correct possible problems caused by rough
handling or vibration during shipment, and are to be per-
formed only by qualied service personnel. These adjust-
ments are the responsibility of the customer and/or dealer
and are not covered by our warranty.

7INSTALLATION
High Shelf Assembly
1. Mount the back guard/ ue riser to the range with #10
sheet metal screws (12 total) in the back.
2. Mount the high shelf to the riser with 1/4-20 x 1/2
bolts provided (refer to the illustrated parts list in the
back of this manual for the parts assembly of the back
guard / ue riser).
NOTE: An authorized Service Personnel should install
these items. If a Salamander /Broiler or Chee-
seMelter/Broiler is to be mounted on range, read
installation instructions for Salamander /Broiler or
CheeseMelter/Broiler (form no. S-6103) before
installing high shelf. Special care must be taken
to ensure that the gas supply piping and/or gas
pressure regulator is not exposed to exhaust gas-
es, or elevated temperatures.
Flue Box
Assy.
High Shelf
Back Guard/
Flue Riser
Stub Back
Assy.
Figure 2

8
OPERATION
Operating Instructions
WARNING
Before lighting any pilots, make sure that
burner valves and thermostats are turned
“off”.
BEFORE FIRST USE
Griddles
1. Clean the griddle surface thoroughly with hot, soapy
water remove to protective oil coating applied at the
factory.
2. Rinse with a mixture of ~ cup vinegar to one quart
water.
3. Spread unsalted solid shortening or liquid frying com-
pound evenly over the entire griddle surface.
4. Turn all griddle burners to medium and wait until the
shortening begins to smoke, then turn the burners
‘off‘.
5. Rub the now melted shortening into the griddle sur-
face with burlap, moving in the direction of the sur-
face’s polish marks and covering the entire surface.
6. Allow the griddle to cool.
7. When the griddle is cool after the second seasoning,
wipe it with a thin lm of shortening or cooking oil.
Ovens
On initial installation turn the oven to 250o and operate
for hour, then reset the thermostat to its maximum and
operate for another hour. This will drive off any solvents
remaining in the unit. At the end of this second hour, turn
the thermostat off, open the door and allow the unit to
cool. Oven should be thoroughly washed using hot soapy
water before being used.
Top Burners / Raised Griddle-Broiler / Broiler
All top section burners are equipped with constant-burn-
ing pilots. These are to be manually lighted immediately
after the gas is turned on and the system is checked for
leaks. Burner pilots are provided for each burner and can
be rechecked for proper adjustment. Adjustments can be
made with a screwdriver to the brass pilot valve acces-
sible through the valve cover.
Hot Top / Griddle
The pilot should be lighted immediately after the gas is
turned on and the system is checked for leaks. The pilot
can be reached with a long match through the valve cov-
er, or by lifting the plate upward and accessing through
the top.
Standard Oven
Pilot gas is tapped from the main burner manifold pipe,
routed through tubing to a pilot safety valve, and then to
the pilot burner. Gas ow is controlled by the safety valve.
Oven pilot lighting or relighting is to be completed in the
following sequence:
1. Turn the oven thermostat knob to “off” and wait 5 min-
utes.
2. Remove the oven’s lower kick plate by lifting up and
out. This exposes the pilot safety valve and the igniter
button.
3. Make sure any accumulated gas has dispersed.
Since propane gas is heavier than air, check near the
oor area for the odor of propane gas before attempt-
ing to light any pilot burners.
4. Depress the red button on the safety valve and hold it
in throughout the lighting procedure.
5. Press the red button of the pilot igniter, and you should
hear a snap and see a spark at the pilot burner. If a
spark or spark igniter is not present apply a lit match
to the pilot burner head.
6. Continue to depress the safety valve button until the
pilot remains lit when released.
7. If pilot is extinguished, repeat step 4 through 6 above.
8. Turn the oven thermostat knob “on” and set to desired
temperature setting, watch to make sure the oven
burner ignites from the pilot and that there are no yel-
low ames from the burner.
9. Turn the oven thermostat to “off” and replace the low-
er kick plate.
NOTE: It may be necessary to relight the pilot several
times until the lines are purged of any trapped air
and a constant gas ow is attained.

9MAINTENANCE
Cleaning & Periodic Maintenance
If the appliance is on casters and is connected to the
supply piping by means of a connector for movable appli-
ances, there is a restraining device at the rear of the unit.
If disconnection of the restraint is necessary, reconnect
the restraint after the appliance has been returned to its
originally installed position.
CAUTION
Never use Ammonia in an Oven that is warmer
than room temperature and always have direct
ventilation.
DAILY CLEANING
Clean top grate(s) with warm water, mild cleaner and wire
brush. Clean and brush off debris from and around the
burner area. Empty and clean grease pan. Griddle plates
should be cleaned with warm water and scrubbed with
cleaning abrasive such as a griddle brick of ne grit type.
Top surface can also be ‘bleached’ with vinegar, pickle
juice or club soda when the plate is warm.
All Ovens and Salamander/Broiler:
1. Remove the baking racks. Wash in hot soapy water
and replace after the rest of the oven is cleaned.
2. Remove the oven bottom by lifting it out from the front
then sliding forward, out of the oven.
3. Scrape off any food particles with a nylon griddle
scraper. Be very careful about scratching the porce-
lain nish on the oven liner panels.
4. Wash all the above with hot soapy water, then reas-
semble.
5. Baked on spills may be loosened and stubborn stains
removed with ordinary household ammonia and
scrubbing with a nylon pad in a cold oven only.
6. Do not allow spray type oven cleaners to come into
contact with the temperature probe in the oven.
7. After cleaning the oven, rinse well with 1/4 cup of vin-
egar to one quart of clear water solution to neutralize
any caustic residue of the cleaning compound. Wipe
dry.
8. Infra-red burners, available on Cheesemelters and
Salamanders, are self-cleaning. The use of any sol-
vents or wire brushes may damage tiles.
PERIODIC CLEANING
Remove burner and clean with warm water and wire
brush. Make sure the ports are not clogged. Check valves
and lubricate, if necessary. Consult your service agency
or local Gas Company.
Cleaning Stainless Steel
All stainless steel body parts should be wiped regularly
with hot soapy water during the day and with a liquid
cleaner designed for this material at the end of each day.
CAUTION
DO NOT USE steel wool, abrasive cloths,
cleaners or powders to clean stainless surfac-
es! If it is necessary to scrape stainless steel
to remove encrusted materials, soak in hot
water to loosen the material; then use a wood
or nylon scraper.
CAUTION
DO NOT USE a metal knife, spatula, or any
other metal tool to scrape stainless steel.
Scratches are almost impossible to remove.