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SERVICE CONNECTIONS
To reach service and utility connections, remove the left side panel. To remove, hold the panel from
underneath and lift it up. While holding the panel up, swing out the lower part of the panel until it clears
the top flange and remove. If required, the rear panel and inner side panels (open base models only)
can also be removed using the same procedure.
GAS CONNECTIONS (see Fig. 2)
All gas supply connections and any pipe joint compound used must be resistant to the action of propane
gases.
Connect a
1
/
" (nominal) gas supply to the braising pan. Recommended incoming gas line pressure
2
is 7" W.C. (Water Column) for natural gas or 12" W.C. for propane gas. Make sure the pipes are clean
and free of obstructions, dirt, and piping compound.
Codes require that a gas shutoff valve be installed in the gas line ahead of the tilting braising pan.
Natural gas and propane gas braising pans are equipped with fixed orifices and no adjustment is
necessary. The orifices are set at 3.5" W.C. (Water Column) for natural gas, and 10" W.C. for propane
gas.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS.
USE SOAP AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
The electrical control circuit must be connected (see CONTROL CIRCUIT POWER CONNECTION) in
this manual).
Testing the Gas Supply System
1
When test pressures exceed
/
psig (3.45 kPA), the tilting braising pan and its individual shutoff valve
2
must be disconnected from the gas supply piping system.
1
When test pressures are
/
psig (3.45 kPa) or less, the tilting braising pan must be isolated from the
2
gas supply system by closing its individual manual shutoff valve.
Flue Connections
DO NOT obstruct the flow of flue gases from the flue duct located on the rear of the tilting braising pan.
It is recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
From the termination of the braising pan flue vent to the filters of the hood venting system, an 18"
minimum clearance must be maintained.
Information on the construction and installation of ventilating hoods may be obtained from the standard
for "Vapor Removal from Cooking Equipment," NFPA No. 96 (latest edition) available from the National
Fire Protection Association, Batterymarch Park, Quincy, MA 02269.
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