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GAS CONNECTIONS (Cont.)
INPUT AT SEA LEVEL
PER BURNER (BTU’S)
ORIFICE SIZE REQUIREMENTS
FOR DIFFERENT ELEVATIONS
FOR RESTAURANT RANGE
ORIFICE SIZE
SEA LEVEL
TO
2000 FT
2000 FT
TO
4000 FT
4000 FT
TO
6000 FT
6000 FT
TO
8000 FT
OPEN TOP HOT TOP GRIDDLE BRO/GRID OVEN OVEN
(STD) (CON)
20,000 20,000 15,000 10,000 35,000 30,000
NAT/PROP NAT/PROP NAT/PROP NAT/PROP NAT/PROP NAT/PROP
44/55 44/55 48/57 52/62 32/51 36/52
45/55 45/55 49/58 53/65 35/52 39/53
46/56 46/56 50/60 53/66 36/53 40/54
47/57 47/57 51/63 54/67 36/54 41/55
NOTE: A leak limiter is supplied with every regulator to allow excess gas pressure to escape. Do not obstruct leak
limiter on gas pressure regulator as obstruction may cause regulator to malfunction.
WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP AND
WATER SOLUTION. DO NOT USE AN OPEN FLAME.
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
TESTING THE GAS SUPPLY SYSTEM
IMPORTANT: When test pressures exceed
1
/2 psig (3.45 k Pa), the range and its individual shutoff valve must be
disconnected from the gas supply piping system.
When test pressures are
1
/2 psig (3.45 k Pa) or less, the range must be isolated from the gas supply system by closing
its individual manual shutoff valve.