Installation & Operation Manual for Flexible Batch Broiler
Australian Units
12
E. LOCATION OF THE BROILER
Proper placement of the broiler will give you the best
results long-term user convenience. We urge you to
give adequate thought in the placement of your broiler
prior to its arrival.
• The broiler should be placed in an area that is free
from drafts and accessible for proper operation and
servicing.
• The area around the broiler must be kept clear of
combustible materials as specic below:
COMBUSTIBLE SURFACE SPACING
Discharge End (left side) 305 mm
Access Panel End (right side) 76 mm
Rear 102 mm
Floor/Table 0 mm
F. GAS PIPING
The standard broiler consumes gas at a total of
100,000 BTU/hr, 29.4 KW. The overall piping plan of
the kitchen must support the supply rating to support
appliance to achieve the performance rating.
Generally, piping should be sized to provide a gas
supply sufcient to meet the maximum demand of all
gas appliances on a line without undue loss of pressure
to the equipment. The total BTU requirements of all
equipment being served and the piping length from the
meter are major considerations in the proper design of
the gas supply system.
NOTE: A xed restraint of the proper length
must be incorporated to secure the broiler
to a non-movable surface to eliminate strain
on the gas connector. Reference installation
instructions included in gas connection kit for
proper installation, warnings and Manufacturer
recommendations.
G. ELECTRICAL CONNECTIONS
Your broiler must be supplied from a 230 Volt 50
Hertz, grounded circuit with a detachable line cord
for each country’s requirements. A wiring diagram is
attached to the broiler control compartment and with
this manual.
: This appliance employs an
earthed, safety ground electrical supply system.
DO NOT cut or modify the earthing provisions of
this appliance.
H. VENTILATION
This appliance shall be installed with sufficient
ventilation to prevent the occurrence of unacceptable
concentrations of substances harmful to health in the
room in which the appliance is installed.
Venting to a Canopy Exhaust Hood
A mechanically driven exhaust hood must have a
minimum capacity of 1700 m
3
/hr (1000 cfm) with a
minimum 100cm by 130cm (39.4 in by 51.2 in) opening
to adequately vent this appliance. The specied
capacity and opening is required in a dedicated hood
for this appliance or in addition to other appliance
vented through a common canopy exhaust hood.
Maintenance of Ventilation System
The ventilation system must be maintained
and annually inspected by Qualied Personnel
concurrent as part of or in addition to governmental
requirements.
This inspection/maintenance should consist of, but
not be limited to:
• Inspection for blockages or build up which might
interfere with the venting of the broiler.
• Repair of such blockages.
• Inspection of the venting canopy, its drive motors
and bells, etc.
: Do not place any objects such
as sheet pans, food containers or aluminum foil
on the top of the broiler. This will obstruct the
venting of cooking vapors and airow through the
unit—resulting in poor cooking performance.
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