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INSTALLATION (continued)
UNDER-HOOD APPLIANCE LIMITATIONS:
1.
Appliance must be installed per manufactures instructions.
2.
Electrical appliances only. Not Intended for gas fired units.
3.
All appliances under the hood must be connected to the hood appliance interlock circuit.
4.
All appliances must meet the requirements outlined in the cooking appliance limitations chart below.
Parameters Appliance
Max Cooking
Type
Convection Oven
Double Stack Oven
Steamer/Combi Oven
Bakery Oven / Proofer
1. Dim "A" minimum distance from the lower edge of the hood skirt and the top of the appliance.
2. Dim "A" maximum distance from the lower edge of the hood skirt and the top of the appliance.
3. Dim "B" minimum overhang between the hood side skirt and the appliance side.
4. Dim "C" minimum space between the hood rear skirt and the back panel of the appliance.
5. Dim "D" minimum overhang between the front lower edge of the hood to the oven's heated surface.
B
FRONT VIEW
Intended for installation in accordance with:
The standard for ventilation control and fire
protection of commercial cooking operations
NFPA 96, the National Electric Code NFPA 70
and local codes where applicable.
Only electrically heated appliances are
acceptable for installation. Appliance Operation
Requires the Fire suppression system be setup,
charged and certified by an authorized ANSUL®
distributor. The airflow monitoring system
will prevent appliance operation if insufficient
airflow is detected or all filters are not in place.
The service panel must be in place for blower
operation.
EQUIPMENT PARAMERTUER - WVC-46 (X)
Max Single Units
Temp
Cooking Area
550°F
19 Cubic Feet
(287°C)
45.82"
Dim "A" (1)
Dim "A" (2)
Dim "B" (3)
Min.
Min.
1"
6"
D
A
6
Dim "C" (4)
Dim "D" (5) Min.
Min.
Min.
3"
0"
52.20"
SIDE VIEW
8"
C
IL2633a
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