USRESTAURANT® RESERVES THE RIGHT TO CHANGE SPECIFICATIONS WITHOUT NOTICE
SET UP
1. Remove all packing material and tape, as well as any protective plastic from the
equipment.
2. Place the equipment in the desired position and height.
3. Install the four (4) legs onto the equipment.
4. Clean and dry the equipment thoroughly before using.
INSTALLATION:
The installation of this equipment must conform with local codes, or with the National
Gas Code, ANSIZ223.1/NFPA 54, or the
Natural Gas and Propane Installation Code, CSA B149.1, as applicable.
• The equipment and its individual shutoff valve must be disconnected from the gas supply
piping system during any pressure testing of that system at test pressures in excess of ½ psi
(3.5 kPa).
• The equipment must be isolated from the gas supply piping system by closing its individual
manual shutoff valve during any pressure testing of the gas supply piping system at test
pressures equal to or less than ½ psi (3.5 kPa).
Clearance and positioning around the equipment:
The installation location must be kept free and clear of combustibles. Do not obstruct the
flow of combustion and ventilation air. DO NOT install the stockpot adjacent to open burners
or fryers.
Sufficient air should be allowed to enter the room to compensate for the amount of air
removed by any ventilating system and for combustion of the gas burners. Do not obstruct
the air flow into and around the appliance. Do not obstruct the f low of flue gases through
and above the stockpot top grate. Position the stockpot in its final location. Check that there
are sufficient clearances to service the stockpot and to make the required gas supply
connect ion(s). Provide 24" clearance at the front for cleaning, maintenance, service and
proper operation.
Non-Combustible
Construction
Air Supply and ventilation:
• The area in front and around the equipment must be kept clear to avoid any obstruction of
the flow of combustion and ventilation air.
• Adequate clearance must be maintained at all times in front of and at the sides of the
equipment for servicing and proper ventilation.
Pressure Regulator:
• All commercial cooking equipment must have a pressure regulator on the incoming service
line for safe and efficient operation. The regulator provided for this equipment is adaptable
for both Natural gas and LP gas.
• Regulator specifications: ¾” NPT inlet and outlet, factory adjusted for 4” WC Natural Gas
standard and may be converted by qualified personnel to be used for Propane at 10” WC.
