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Part # 4526884 Rev 4 (10/08/10)Page 12
INSTALLATION continued
Appliances Equipped with Casters:
1. The installation shall be made with a connector that
complies with the Standard for Connectors for Moveable
Gas Appliances, ANSI Z21.69 or latest edition, addenda
Z21.69a-1989, and a quick-disconnect device that
complies with the Standard for Quick Disconnects for Use
with Gas Fuel. ANSI Z21.41 or latest edition.
2. The front casters on the appliance are equipped with
brakes to limit the movement of the appliance without
placing any strain on the connector or quick-disconnect
device or its associated piping.
3. Please be aware; required restraint is attached to a
bracket (which is located on the rear caster closest to the
gas connection), and if disconnection of the restraint
is necessary; be sure to reconnect the device after the
appliance has been returned to its original position.
Swivel Caster Installation
Prior to installation, the four casters, supplied loose with the
grill, must be securely located on the underside of the base.
The casters tted with a brake must be located at the front of
the grill.
1. Carefully remove the top and side packaging leaving the
grill on shipping pallet.
DO NOT REMOVE THE TIES SECURING THE PLATEN ARMS
TO THE GRILL TOWEL BAR.
2. Raise the grill vertically o the pallet to a comfortable
working height and install the casters. DO NOT TIP THE
GRILL ON ITS BACK OR SIDE. If a truck lift is used, be
careful when inserting the lifting arms under the grill as
the gas inlet elbow is protruding in the center of the base.
WARNING - GRILL WEIGHT IS APPROXIMATELY 800 LBS –
USE CAUTION
3. Install the casters as shown below. The two casters with
brakes go on the front, and the two without on the rear.
WITH
BRAKE
WITHOUT
BRAKE
NOTE: CASTERS MUST BE THREADED INTO GRILL BASE
LEAVING APPROXIMATELY ONE INCH OF EXPOSED
THREAD. THIS IS THE STARTING POINT FOR LEVELLING THE
GRILL AFTER IT IS IN POSITION.
Ventilation and Clearance:
One of the most important considerations for e cient grill
operation is proper ventilation and air supply. Insure the
grill is installed so the products of combustion are removed
e ciently and the ventilation system does not produce
drafts that interfere with proper burner operation.
Proper operation of exhaust fans (speed, rotation and
adjustment) is essential. In addition to the exhaust system
the make-up air system, (HVAC), for the kitchen is the
air supply for the combustion air for the burners. Proper
incoming air is essential for all gas operated equipment. Poor
incoming make-up will cause ine cient burner operation,
delayed ignition and possible burner failure.
Any ventilation system will break down if improperly
maintained. The duct system, the hood, and the lters must
be cleaned on a regular basis and kept grease free.
The room containing the grill is required to have a
permanent air vent. The minimum e ective area of the vent
shall be 0.7 in.² per kW. Air vents shall be of such a size to
compensate for the e ects of any extract fan in the premises.
Changing to a di erent type of gas
Changing from one gas type to another must only be
done by a Quali ed Gas Engineer and according to local
regulations.