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Part # 1382692 Rev 3 (02/22/08)Page 4
INSTALLATION
INTRODUCTION
U.S. Range manufactures the “Regal” Char-Broiler (RBA) in
widths from two to six feet, to be used either as freestanding
counter units or built into either a “Cuisine” or “Performer”
range. All broilers are shipped completely assembled, with
the double drip pans and pressure regulator packed on
top of the broiler. A piece of 2x4 lumber is strapped to the
radiants to prevent vibration damage. All units are inspected
at the factory before shipping.
Uncrating
After uncrating, immediately check the equipment for visible
signs of shipping damage.
If such damage has occurred, do not refuse shipment, but
contact the shipper and le the appropriate freight claims.
Rating Plate
The rating plate is attached to the right side of the appliance.
When corresponding with the factory or your local
authorized factory service center regarding service problems
or replacement parts, be sure to refer to the particular unit
by the correct model number (including the prex and sux
letters and numbers) and the warranty serial number. The
rating plate axed to the unit contains this information.
Other information on this plate is the BTU/hr input to the
burners, outlet gas pressure in inches WC, and whether
oriced for natural or propane gas.
WARNING All U.S. Range char-broilers must be connected
only to the type of gas identied on the rating plate!
Clearances
The appliance area must be kept free and clear of all
combustibles. This unit is design-certied for the following
installations:
1. For installation in non-combustible locations only.
2. For use only with four-inch high adjustable legs.
3. Zero clearance is required from non-combustible
construction at sides and rear.
Adequate clearances must be maintained at all times in front
and at the sides of the appliance for servicing and proper
operation.
Positioning and Setup
Place a carpenter’s spirit level left-to-right on the front
landing ledge and across the back trim, and also front-to-
back on the right and left end trims. Level to the high corner
with the screw adjustment built into the foot of each leg.
Air Supply and Ventilation
The area around the appliance must be kept clear to avoid
any obstruction to the ow of combustion and ventilation
air, as well as, for ease of maintenance, service and proper
appliance operation. Keep proper clearances for adequate air
supply.
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products
to the outside of the building. This is doubly important
for open-grate broilers, since the design promotes grease
dripping through the grate onto the hot radiants, sending
smoke back up through the product as avor enhancement.
“Regal” series char-broilers must be installed under a
vent hood. Filters and drip troughs should be part of any
industrial hood, but consult local codes before construction
and installation.
Air movement should be checked during installation. Strong
exhaust fans in the hood or in the overall air conditioning
system can produce a slight vacuum in the room and/or
cause air drafts. These can interfere with pilot or burner
performance and can be hard to diagnose. If pilot or burner
outage problems persist, make-up air openings or baes
may have to be provided in the room. If pilot/burner outage
problems persist make-up air openings or baes may have
to be provided in the room.