Unpacking And Ventilation Requirements; Cabinet Preparation - Capital 48" Precision series Range Use And Care Manual

U N P A C K I N G A N D V E N T I L A T I O N R E Q U I R E M E N T S
• Lift the range from the skid with a soft wheel dolly.
• Support the range uniformly across the bottom
• To remove door, open the door completely, close
the hinge latches and release the door. Remove
door by lifting and pulling.
• Make sure gas and electric connections are made,
anti-tip device is installed, and the back guard
installed prior to placing the range in position.
• Measure the height of the counter top and adjust
the range height to match countertop height by
adjusting front and rear leveling feet.
• Slide the range in place and ensure that the range
is level.
• Reinstall the kick plate, top grates, oven door(s),
drip pan tray(s), and make sure burner caps are
seated firmly and locked into position.
WARNING: DO NOT lift the range by the oven door
handles. Do not remove the griddle and grill sections!
STEP 2: VENTILATION REQUIREMENTS
It is strongly recommended that a suitable exhaust
hood be installed above the range. Downdraft ventilation
should NOT be used. The table below indicates the
PRECISION Series Hoods, by model number, that are
recommended for use with all ranges.
1. SELECT HOOD AND BLOWER MODELS:
SIZE SHIPPING WEIGHT
30" 350
36" 450-550
48" 595-695
60" 700-850
For wall installations, the hood width must, at a
minimum, equal the width of the range's cooking
0
surface. Where space permits, a hood larger in
width than the cooking surface may be desirable for
improved ventilation performance.
VENTILATION UNIT STANDARD COUNTER
INSTALLATION
RECOMMENDATIONS
HOOD (24" DEEP X UNIT WIDTH)
BLOWER CFM's
60" RANGE = 1200 CFM
48" RANGE = 600-1200 CFM
36" RANGE = 600-1200 CFM
30" RANGE = 600 CFM
CAUTION: Ventilation hoods and blowers are
designed for use with single wall ducting.
However, some local building codes or inspectors
may require double wall ducting. Consult local
building codes and/or local agencies, before
starting, to assure that hood and duct installation
will meet local requirements.
Hood blower speeds should be variable to reduce
noise and loss of heated or air-conditioned
household air when maximum ventilation is not
required. Normally the maximum blower speed is
only required when using the grill section.
2. HOOD PLACEMENT:
For best smoke elimination, the lower edge of the
hood should be installed a minimum of 30" to a
maximum of 36" above the range cooking surface.
If the hood contains any combustible materials (i.e.
wood covering), it must be a minimum of 40" above
the cooking surface.
STEP 3: CABINET PREPARATION
1. The range is a freestanding unit. If the unit is
to be placed adjacent to cabinets, the clearances
shown in fig. 1 are required. The same clearances
apply to island installations, except for the
overhead cabinets, which must have a space wide
enough to accept a suitable flared island hood, as
indicated in fig. 1. Note: Capital Cooking does
NOT offer an island style ventilation hood.
2. The maximum depth of overhead cabinets
installed on either side of the hood is 13".
3. A 40-inch minimum clearance is required between
the top of the range and the bottom of an
unprotected cabinet. A 30-inch minimum distance
is necessary when the bottom of the wood or
metal cabinet is protected by not less than 1/4
inch of a flame retardant material covered with
no less than No. 28 MSG Sheet Steel, 0.015-inch
(0.4 mm) thick stainless steel, 0.024-inch (0.6
mm) aluminum, or 0.020 inch (0.5 mm) thick
copper. Flame retardant materials bear the mark:
UNDERWRITERS LABORATORIES INC.
Classified Mineral and Fiber Boards
Surface Burning Characteristics
Followed by the flame spread and smoke ratings.
These designations are shown as "FHC (Flame
Spread/Smoke Developed)." Materials with "O"
flame spread ratings are flame retardant. Local
codes may allow other flame spread ratings.
4. Any openings in the wall behind the range and in
the floor under the range must be sealed.
5. When there is less than a 12" horizontal
clearance between combustible material D and
the back edge of the range above the cooking
surface, a Capital Low Back or High Shelf
back guard must be installed (see Fig. 2A).
When clearance to combustible material D is
over 12", a Capital Island Trim may be used
(See Fig. 2B). Figures 2A and 2B indicate the
space required for each type of back guard.
6. Always keep appliance are clear and free from