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Part # 4517957 Rev. 13 (02/10/11)Page 6
INSTALLATION
General Information
Before assembly and connection, check gas supply.
• The type of gas for which the unit is equipped is stamped
on the name/rating plate. Connect a unit stamped “NAT”
only to natural gas, and a unit stamped “PRO” only to
propane.
• In a new installation, have the gas authorities check
meter size and piping to ensure that the gas supply will
deliver sucient pressure to operate the unit properly.
• When adding or replacing equipment, have gas
authorities check gas pressure to ensure that the existing
meter and piping will supply fuel to the appliance with
no more than 0.5 inch water column pressure drop
during operation.
• Before turning on the main gas supply, check the unit to
be certain that all the controls are in the “OFF” position.
• When checking gas pressure, be sure that all other
equipment on the same gas line is turned “ON.” A preset
gas pressure regulator is supplied with GARLAND
Restaurant Series Equipment. It may be necessary to
adjust the regulator to deliver fuel at the pressure shown
on the rating plate.
• In Canada, the installation must comply with local codes,
or in the absence of local codes, with the Installation
Codes for Gas Burning Appliances and Equipment CAN/
CGA-B149.1 and CAN/CGA B149.2, (latest edition), and
with the Canadian Electrical Code C22.1 (latest edition).
Rating Plate
All burner input ratings are shown on the name/rating plate
of each range which can be located behind the lower front
kick panel, (located below oven door). To access, remove two
(2) fasteners securing the panel shut.
For proper operation, the fuel information on the data plate
of your new equipment must match your fuel supply.
When corresponding with the factory or equipment dealer
regarding service problems or replacement parts, be sure
to refer to the particular unit by the correct model number,
including prex and sux letters and numbers and serial
number. The rating plate axed to the unit contains this
information.
Safety
It is essential that the instructions in this booklet are strictly
followed for the safe and economical operation of the
equipment. If it is known or suspected that a fault exists
on the appliance then it must not be used until the fault is
rectied by a competent person.
Power Failure Note: In the event of a power failure, no
attempt should be made to operate the oven. The oven is
gas operated but has electrical features, motor and door
switches.
Product Usage
The top of the range is designed for exibility and the
preparation of numerous types of products.
Preparation of soups, stocks and sauces are done on a hot
top where slow even cooking is desirable. Heating larger
quantities of food can be done more eciently than heating
small quantities. Pots and pans should be covered whenever
possible to reduce energy consumption.
High acid sauces, such as tomato should be cooked in
stainless steel vessels rather than aluminum since stainless
will not react chemically. Light coloured sauces may be
dicoloured by the aluminum especially if stirred with a
metal spoon. Salty water may pit aluminum vessels if used
frequently.
INTRODUCTION continued