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19
INSTALLER FINAL CHECKLIST
GENERAL
❑
P
lacement of unit.
❑
S
pecified clearance maintained to cabinet surfaces.
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Unit Level - front to back, side to side.
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All packaging material and tie straps removed, drip pans clean and empty.
❑
Backguard attached if there is less than 12" clearance above the cooking surface to combustibles behind unit.
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Radiant tray placed in grill unit (if equipped). The two grill racks in place.
ELECTRICAL
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Receptacle with 15 ampere over-current protection is provided for service cord connection.
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Adequate ground connection.
GAS SUPPLY
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Connection: 1/2 NPT with a minimum 5/8" diameter flex line. Site gas supply is compatible with range model,
and sufficient pressure is available (see gas requirements pg. 16).
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The pressure regulator which is connected to the manifold is set for 5.0” W.C. for natural gas or 10.0” W.C. for LP.
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Manual gas shut-off valve installed in an accessible location.
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Unit tested and free of gas leaks.
OPERATION
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All internal packing materials removed. Check below grate, pans and drip drawers.
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If used on LP gas, verify that pressure regulator, orifice hoods, air shutters, and valve jets have been set for use
with LP gas.
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Grill compartment seated and does not rock (if equipped).
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Bezels centered on burner knobs and knobs turn freely.
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Each burner lights satisfactorily, both individually and with other burners operating at the same time.
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Flame adjustment for 3/8” soft blue cone made on ports of each top burner, low flame adjustment verified.
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Griddle is level and does not rock (if equipped).
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Drip trays are properly in place and pull out freely (if equipped).
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Burner grates correctly positioned, level, and do not rock.
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Griddle flame (see page 17).
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Grill flame (see page 17).
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Cooktop burner flame (see page 17).