Statutory Requirements, Technical Regulations And Directives; Positioning - Lainox NABOO Series Installation And Maintenance Manual

4 • STATUTORY REQUIREMENTS, TECHNICAL REGULATIONS AND DIRECTIVES
Throughout installation it is vital to observe
the following requirements:
4.1
Throughout installation it is vital to observe
the following requirements:
4.1 • a n y h e a l t h a n d h y g i e n e s t a n d a rd s
applicable to kitchens and eating places;
4.2 • local and/or territorial building regulations
and fire prevention standards;
4.3 • current accident prevention guidelines;
4.4 • IEC requirements relating to electrical
systems;
4.5 • UNI-CIG 8723 Standard "Gas systems for
appliances used in professional kitchens
and communal facilities";
5.1 • To p o s i t i o n t h e a p p l i a n c e s , i t i s
recommended to use the mount offered
by the manufacturer; should you want to
do things differently, it is necessary to take
account of the weight of the appliance.
5.2 • Before permanently fixing the oven in
position, the water, electrical and gas
connections must be made (see relative
sections).
5.3 • The distances from other appliances or from
adjacent walls that must be left to allow
access for servicing operations will be found
on the installation diagram for the oven to
connect. In the event of the oven being
installed directly against an inflammable wall,
suitable heat insulation must be provided.
4.6 • the regulations of the gas supply company
4.7 • the regulations of the electrical power
4.8 • any other local regulations.
5 • POSITIONING
5.4 • Once the appliance is installed, the electrical
5.5 • The appliance must be level: any difference
11
90027911rev04
or agency;
supply company or agency;
C u r re n t f i re re g u l a t i o n s s h o u l d b e
meticulously observed and respected. Do not
obstruct the openings and slots in the casing
as they disperse the heat in the electric
component compartment.
Keep strictly to the installation diagrams.
power cable must be protected, and never
stretched or tugged.
in level or sloping of the supporting surface
should be eliminated. Differences in level or
sloping negatively affect oven operation.