Installation; Clearances; Positioning And Setup; Air Supply And Ventilation - U.S. Range "REGAL" SERIES Installation And Operation Manual

INSTALLATION

Clearances

The appliance area must be kept free and clear of all
combustibles.
These units are design-certified for the following
installations:
1. Intended for other than household use.
2. For use in non combustible locations only.
3. For use with 4" (minimum) legs.
Type of Construction
Minimum Clearance
Combustible
Rear 3" (76mm)
Sides 6" (152mm)

Positioning and Setup

1 . Wall Mounting
The U.S. Range infra-red cheese melter may be mounted to
a non-combustible wall with an optional wall mounting kit.
Local authorities should be contacted to ensure compliance
with all local codes.
Note: Ensure the wall is capable of supporting the weight of
the cheese melter.
1). Position, level and mark the location of the assembled
wall mount kit.
2). Drill holes in the wall (locating studs if necessary) to
accept suitable fastening devices.
3). Drill holes in the angle iron bars of the wall mounting kit
to match those drilled in the wall.
4). Install wall mounting kit to wall.
5). Install and secure cheese melter with #10 sheet metal
screws supplied.
Secure cheese melter to
wall mounting brackets
with screws supplied
Page 6
Non-Combustible
Rear 0"
Sides 0"
Wall
2 . Counter Mounting
The U.S. Range Infrared Cheese Melter may be installed on a
counter or as part of a cooking island, but is permissible only
on a non-combustible counter surface.

Air Supply and Ventilation

The area around the appliance must be kept clear to avoid
any obstruction to the flow of combustion and ventilation
air, as well as, for ease of maintenance and service.
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. This is doubly important for
open grate broilers, since the design promotes grease and fat
dripping through onto hot radiants sending smoke back up
onto the product as seasoning. This smoke then continues
either up to the ceiling or to an exhaust hood. Filters and drip
troughs should be part of any industrial hood, but consult
local codes before constructing and installing a hood.
Strong exhaust fans in this hood or in the overall air
conditioning 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 be hard to diagnose.
Air movement should be checked during installation; if pilot/
burner outage problems persist make-up air openings or
baffles may have to be provided in the room.

Gas Supply

1. Installation of the equipment should be made by a
licensed plumber.
2. A gas shut-off valve must be installed in the gas supply
line ahead or the appliance for safety and for ease of
future service.
3. A gas pressure regulator must be installed at the
appliance prior to connecting the equipment to the gas
line. Failure to install a regulator will void the equipment
warranty.
NOTE: The gas supply (service) line must be the same size
or greater than the inlet line of the appliance. U.S. Range
Cheese Melters use a 3/4" NPT inlet. Sealant on all pipe joints
must be resistive to LP gas.

Statutory Regulations

Safe and satisfactory operation of your equipment depends,
to a great extent, on its proper installation. Installation must
conform to local codes or, in the absence of local codes with
the National Fuel code, ANSI Z223.1, Natural Gas Installation
Code, CAN/CGA-B149.1, or the Propane Installation Code,
CAN/CGA-B149.2, as applicable, including:
Part # 1382697 Rev. 1 (10/18/11)