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National Code Requirements
The importance of the proper installation of Commercial
Gas Cooking Equipment cannot be over stressed. Proper
performance of the equipment is dependent, in great
part, on the compliance of the installation with the
manufacturer's specifications. 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/GCA-B149.1 or the Propane
Installation Code, CAN/CGA-B149.2, as applicable.
Gas Connections
Before assembly and connection, check gas supply.
A. The type of gas for which the unit is equipped is
stamped on the data plate located on the lower front
frame, simply remove the drip pan for easy access.
Connect a unit stamped "NAT" only to natural
gas; connect those stamped "PRO" only to propane
gas.
B. If it is a new installation, have gas authorities
check meter size and piping to assure that the unit
is supplied with sufficient amount of gas pressure
required to operate the unit.
C. If it is additional equipment or replacement have
a qualified gas technician check the gas pressure
to make certain that existing gas facilities (meter
piping, etc.) will deliver the BTU's of gas required
at the unit with no more than ½" water column
pressure drop. When checking pressure, be certain
that other equipment on the same gas line is on at
full rate.
NOTE: When checking pressure, be sure that all
other equipment on the same gas line is on. A pressure
regulator is supplied with Garland Infra-Red Broilers.
Regulator is preset at deliver gas at pressure shown on
the rating plate.
D. The appliance and its individual shut off (supplied
by others) must be disconnected from the gas supply
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INSTALLATION
piping system during any pressure testing of that
system at pressures in excess of ½" psi (3.45 kPa).
E. The appliance must be isolated from the gas supply
piping system by closing its individual manual shut
off valve (supplied by others) during any pressure
testing of the gas supply piping system at test
pressures equal to or less than ½ psi (3.45 kPa).
F. Gas supply connection is made in back lower left
hand corner of unit. A readily accessible approved
type of hand valve should be installed on each
supply line. Test for leaks – DO NOT USE ANY
OPEN FLAME.
G. A pressure tap plug is supplied with the units and it
is installed on the manifold. The drip pan must be
removed to use the pressure tap. The gas pressure
must be checked when the unit is installed, to insure
that the unit gas pressure is the same as specified on
the rating plate. If necessary, pressure adjustments
must be made at the pressure regulator, supplied on
each Infra-Red Broiler.
NOTE: the pressure regulator is located at the top rear
of the salamander.
H. If it is completely new installation, have gas lines,
meter size piping and piping installed and checked
by a qualified gas technician.
I. Make certain that the new piping, joints and
connections have been made in a clean manner and
have been purged, so that the piping compound,
chips, etc, will not clog pilots, valves and/or
controls. Use pipe joint sealant that is resistant to
liquefied petroleum gas.
WARNING Check gas connections for leaks. Use a
soap solution or similar means. DO NOT USE AN
OPEN FLAME!
Note: This appliance is not recommended for residential
installation.
Pressure Regulators in Battery Installations
1. Must have a maximum regulation capacity for the
total connected load.
Part # 1382669 (07/05)
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