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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.
Minimum Clearance
Rear
Sides
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.
Prior to connecting the regulator, check the incoming line pressure. The regulator can only withstand a maximum
pressure of ½ PSI (14" WC). If the line pressure is beyond this limit, a step down regulator before the regulator
provided will be required. The arrow above (FLOW) shows gas flow direction and should point downstream to
the equipment.
Combustible Construction
24"
18"
3
SP User Manual 0621
Non-Combustible Construction
4"
0"
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