Garland 200 User Manual

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Service Manual For MCO GS/GD

Full Size "Gas" Convection Ovens

With 200, 410, 450, 455, 470, 475 Series

Controllers

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

GARLAND COMMERCIAL INDUSTRIES

 

GARLAND COMMERCIAL RANGES, LTD.

Enodis UK LTD.

185 East South Street

 

1177 Kamato Road, Mississauga, Ontario L4W 1X4

Swallowfield Way, Hayes, Middlesex UB3 1DQ ENGLAND

Freeland, Pennsylvania 18224

 

CANADA

Telephone: 081-561-0433

Phone: (570) 636-1000

 

Phone: 905-624-0260

Fax: 081-848-0041

Fax: (570) 636-3903

 

Fax: 905-624-5669

 

 

 

 

 

Part # MCOSM06 Rev 1(11/03/08)

© 2006 Garland Commercial Industries, Inc.

Page 2

Part # MCOSM06 Rev 1 (11/03/08)

TABLE OF CONTENTS

Section One Operation Manual . . .

. . . .

. .

. . . . . . . . . . . . . . . . . . . . . . . .

. 5. . . . .

Contents . . . . . . . . . . . . .

. . . .

 

                                  . . . .

. 6

Dimensions & Specifications . . .

. . . . .

.

.

. . .

. .

.

.

                         

  7

Installation . . . . . . . . . . . .

. . . .

.

 

     

   

 

   

                  . . .

. 8

Operation . . . . . . . . . . . .

. . . . .

 

 

     

 

   

 

                  . . . .

12

Performance Recommendations .

. . . . .

.

.

. . .

. .

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. .

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21

Cooking Guide . . . . . . . . . .

. . . .

.

. .

 

   

 

   

 

 

                  .

. 22

Cook And Hold . . . . . . . . . .

. . . .

.

. .

 

   

 

   

 

 

                  .

. 23

Problems / Solutions . . . . . . .

. . . . .

.

.

. . .

 

   

 

 

 

                       

24

Cleaning & Maintenance . . . . .

. . . . .

.

.

. . .

. .

 

 

 

 

                       

25

Motor Care . . . . . . . . . . . .

. . . .

.

 

     

   

 

   

 

 

              . . .

. 26

Section Two Electronic Pilot & Main Burner

.

. .

. .

.

.

.

. .

. .

 

. .

 

. . .

. . . . . . .

.

.27. . . . .

Ignition Sequence . . . . . . . . . . . . .

.

. .

.

 

 

 

 

   

     

   

             

28

Trouble Shooting Table . . . . . . . . . . .

.

.

. .

.

.

 

 

   

   

   

             

    29

Service . . . . . . . . . . . . . . . . .

 

   

 

 

 

 

   

   

   

   

    . . . .

.

. 30

G77x Intermittent Pilot Controls . . . . . . .

.

.

. .

.

.

.

.

. .

 

 

   

             

    32

G76x Direct Spark Ignition Controls . . . . .

.

. .

.

.

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. .

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.

 

   

             

  35

Section Three Temperature Calibration . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39. . . . . .

General Calibration . . . . . . . . . . . . .

.

.

. .

 

                                  40

200 & 300 Series Controllers Calibration . . .

.

.

. .

.

.

.

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. .

. . .

.

                41

Section Four Convection Oven Components

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.

. .

.

.

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. 43. . . . .

Doors . . . . . . . . . . . . . . . . .  

 

 

   

 

 

 

 

   

     

   

  . . . . .

.

44

Door Latch Mechanism . . . . . . . . . . .

.

.

. .

.

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    47

Motor . . . . . . . . . . . . . . . . .  

 

 

   

 

 

 

 

   

     

   

  . . . . .

.

48

Door Microswitch . . . . . . . . . . . . . .

.

.

.

 

 

 

   

   

   

   

             

. 50

Probes . . . . . . . . . . . . . . . . .

 

   

 

 

 

 

   

   

   

   

    . . . .

.

. 51

Key Pad Test . . . . . . . . . . . . . . . .

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        . .

.

52

Mco Convection Oven Gas Valve . . . . . .

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  53

Relay Boards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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. . . . . . . . . . . . . .

. . . 54

Controls . . . . . . . . . . . . . . . . .

 

 

   

 

 

 

 

   

     

   

    . . . .

.

57

Section Five Trouble Shooting . . . . . . . . .

.

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. 59. . . . .

Controller Operational Tests . . . . . . . . .

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    60

Controller Fault Finding . . . . . . . . . . .

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    61

Additional Notes . . . . . . . . . . . . . .

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.

63

General Trouble Shooting Guide . . . . . .

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  64

Section Six Service Bulletins . . . . . . . . . .

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67. . . . . .

Section Seven Wiring Diagrams . . . . . . . .

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.101. . . . . .

Part # MCOSM06 Rev 1 (11/03/08)

Page 3

Page 4

Part # MCOSM06 Rev 1 (11/03/08)

Section One

Operation

Manual

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Part # MCOSM06 Rev 1 (11/03/08)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Page 5

CONGRATULATIONS! You have just purchased the finest commercial cooking equipment available anywhere.

Like any other fine, precision built appliance, it should be given regular care and maintenance. Periodic inspections by your dealer or a qualified service agency is recommended. 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 prefix and suffix letters and numbers) and the warranty serial number. The rating plate affixed to the unit contains this information.

CONTENTS

DIMENSIONS & SPECIFICATIONS

. . . . . . . . . . 7. . . . . MASTER 470/475 CONTROLS. . . . . . . .

.

. . . . . 17

INSTALLATION . . . . . . . . . . . . .

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Manual cooking: . . . . . . . . . . .

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. 17

. . .8. . . . . . . . . .

 

 

 

 

 

Installation Notes:. . . . . . . . . .

.

. .

.

.

.

.

.   8

Manual cooking using Cook-N-Hold: . . . . . . .17

Programming Product Keys (Master 475): . . . . . 17

Installation Of Ovens Equipped With Casters. . . . . .

8

Programming Product Keys (Master 470): . . . . . 19

Installation Of Double Deck Models . .

. . .

.

.

.

. . 8

Cooking Using The Product Keys(475 and r 470): . 19

Gas Connection. . . . . . . . . . .

.

. .

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.     9

Verifying hold time (475 and 470): . . .

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. 19

Electrical Connection . . . . . . . . .

. . .

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.

. . 9

Cooking with the Shelf Timer (475 and 470): . . . 20

Ventilation & Air Supply. . . . . . .

.

. .

.

. . . . .

9

PERFORMANCE RECOMMENDATIONS

. . . . . . 21. . .

Testing & Lighting Instructions . . .

. .

.

. .

 

. . . .

11

 

 

 

 

 

 

 

 

 

COOKING GUIDE . . . . . . . . . . . . . . . . . . . 22. . . . . . . . .

OPERATION . . . . . . . . . . . . . . . . . . . . . . . 12. . . . . . . . . . .

 

 

 

 

 

Master 200 Mechanical Control with Timer. . . . . . . 12

COOK AND HOLD . . . . . . . . . . . . .

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. .23. . . . . . . . .

In Off Mode: . . . . . . . . . .

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12

PROBLEMS / SOLUTIONS . . . . . . . .

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. 24. . . . . . .

Start Up: . . . . . . . . . . .

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12

Fan Speed: . . . . . . . . . .

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12

CLEANING & MAINTENANCE . . . . . . . . . . . . 25. . . . . .

Lights: . . . . . . . . . . . .

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12

Break-InPeriod . . . . . . . . . . . . . .

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.   25

Cool Down: . . . . . . . . . .

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12

Exterior Cleaning . . . . . . . . . . . . .

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. 25

Temperature: . . . . . . . . . . .

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12

Interior Cleaning. . . . . . . . . . . . . .

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.

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.  25

Timer: . . . . . . . . . . . . .

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12

Fan Area Maintenance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

MASTER 300 Solid State Control. . .

.

. .

. . . . . . 13

 

 

 

 

 

 

In Off Mode: . . . . . . . . . .

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. .

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.

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13

MOTOR CARE . . . . . . . . . . . . . . . .

.

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. .26. . . . . . . .

On Start Up: . . . . . . . . . .

.

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13

 

 

 

 

 

 

Controller Keys . . . . . . . .

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13

 

 

 

 

 

 

MASTER 410,450, 455 CONTROLS . .

. .

.

. . . . . . 14

 

 

 

 

 

 

In Off Mode: . . . . . . . . . .

.

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14

 

 

 

 

 

 

On Start Up: . . . . . . . . . .

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14

 

 

 

 

 

 

Operating the Controls . . . .

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15

 

 

 

 

 

 

Cook-N-HoldOperation . . . . . . . . . . . . . 15

 

 

 

 

 

 

Core Probe Operation . . . . . . . . . . . . . . 16

 

 

 

 

 

 

CHANGING FACTORY SETBACK PROGRAM . . . .

16

 

 

 

 

 

 

Page 6

Part # MCOSM06 Rev 1 (11/03/08)

DIMENSIONS & SPECIFICATIONS

 

Single-Deck

Int.. Dimensions :In  (mm)

Ext.. Dimensions: In (mm)

Ship Wt

 

Ship Dim..

 

 

Models

W

H

D

W

H *

D

Lbs/kg

 

Cubic Ft..

 

 

Standard Depth

29 (736)

24 (610)

24 (610)

38 (965)

57-1/2(1461)

41-1/4(1048)

600/273

64

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Deep Depth

29 (736)

24 (610)

28 (711)

38 (965)

57-1/2(1461)

44-1/2(1130)

600/273

64

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Double-Deck

Int.. Dimensions: In (mm)

Ext.. Dimensions: In (mm)

Ship Wt..

 

Ship Dim..

 

 

Models

W

H

D

W

H *

D

2@Lbs/kg

 

Cubic Ft..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Standard Depth

29 (736)

24 (610)

24 (610)

38 (965)

70-1/2(1791)

41-1/4(1048)

1150/523

 

128

 

 

Deep Depth

29 (736)

24 (610)

28 (711)

38 (965)

70-1/2(1791)

44-1/2(1130)

1150/523

 

128

 

 

 

 

 

 

 

 

 

 

 

 

 

*Height with or without standard casters. Height with low profile casters (double deck) is68-1/2"(1740mm).

Models

 

Input Ratings, Nat & Pro

Electrical Specifications

BTU/hr

 

kW Equiv..

Gas Inlet

120V/1Ph..

240V/1Ph..

 

 

 

 

 

 

 

 

 

Single Deck

60,000

 

17. 6

(1 )@ 3/4" NPT

(1)@9.4A

(1)@ 5.2A

 

 

 

 

 

 

 

Double Deck

120,000

 

35.2

(1 )@1" NPT

(2)@9.4A

(2)@ 5.2A

 

3/4" N.PT.

 

GAS INLET

7-3/4"

2"

[197mm]

[51mm]

3/4"

 

[19mm]

FLUE: 2-3/8"x5"

 

D

[60mmx127mm]

38-1/4"

(Includes

[972mm]

fan motor)

 

 

11-1/2"

17-3/4"

[292mm]

[451mm]

 

 

TOPVIEW

 

 

38"

 

1-1/4"

[965mm]

3/4" REAR

 

 

GAS INLET

[32mm]

 

 

 

32-1/8"

 

 

[816mm]

 

 

H

 

54-9/16"

 

 

[1386mm]

 

 

34"

25-3/8"

 

[864mm]

 

 

[645mm]

 

 

 

SINGLE DECK

 

 

FR ONTVIEW

 

1-1/4"

 

1" REAR

 

GAS INLET

[32mm]

 

 

32-1/8"

 

32-1/8"

[816mm]

 

 

 

[816mm]

H

 

32-1/8"

 

 

 

 

[816mm]

32-1/8"

 

 

[816mm]

 

35-7/16”

 

 

 

 

[900mm]

 

 

14-3/4"

6-1/4"

DOUBLE DECK

[375mm]

[159mm]

FR ONTVIEW

 

Installation Notes:

Combustible Wall Clearances:

Sides: 1" (25mm)

Back: 3" (76mm)

Entry Clearance:

Crated: 47" (1194mm)

Uncrated: 32-1/2"(826mm)

Operating Pressure:

Natural: 4.5" WC (11 mbar) Propane: 10" WC (25 mbar) Max 13.8" WC @ 70°F (21°C)

NOTE: Data applies only to North America

Notes:

1.Standard electrical specifications include motor requirements.

2.(120V units) 115V 3/4 HP, 2 speed motor; 1140 and 1725 rpm 60Hz

3.(240V units) 200 240V, 3/4 HP, 2 speed motor; 1140 and 1725 rpm, 60Hz

4.A 6 ft. line cord is provided for each 120V deck with a (NEMA #5 15P) plug.

5.Garland recommends a separate 15 AMP circuit for each 120V unit.

Gas Input ratings shown here are for installations up to 2,000-ft.(610m) above sea level. Specify altitudes over 2,000 ft.

Commercial cooking equipment requires an adequate ventilation system. For additional information, refer to the National Fire Protection Association’s standard NFPA96, "Vapor Removal from Cooking Equipment." (NOTE: For North America only)

Please specify gas type when ordering.

Part # MCOSM06 Rev 1 (11/03/08)

Page 7

INSTALLATION

Installation Notes:

Combustible and Non-CombustibleWall Clearance: Side: 1.0" (25 mm) Rear: 3.0" (76 mm)

NOTE: Adequate clearance must be provided for servicing and proper operation.

The importance of the proper installation of Commercial Gas Cooking Equipment cannot be over stressed. Proper performance of the equipment is dependent, in great part, on the compliance of the installation with the manufacturer's specifications. Installation must conform to local codes or,

in the absence of local codes, with the National Fuel Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1,or the Propane Installation Code,CAN/CGA-B149.2,as applicable.

Before assembly and connection, check gas supply.

A.The type of gas for which the unit is equipped is stamped on the data plate located behind lower front panel. Connect a unit stamped "NAT" only to natural gas; connect a unit stamped "PRO" only to propane.

B.If it is a new installation, have gas authorities check meter size and piping to assure that the unit is supplied with sufficient amount of gas pressure required to operate the unit.

C.If it is additional or replacement equipment, have gas authorities check pressure to make certain that existing meter and piping will supply fuel at the unit with not more that 1/2" water column pressure drop.

NOTE: When checking pressure be sure that all other equipment on the same gas line is on. A pressure regulator is supplied with GARLAND Convection Ovens. Regulator is preset to deliver gas at pressure shown on the rating plate.

The appliance and its individual shut-offvalve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 PSI (3.45 kPa).

The appliance must be isolated from the gas supply piping system by closing its individual manual shut-offvalve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 PSI (3.45 kPa).

Installation Of Ovens Equipped With Casters

A.For an appliance equipped with casters, the installation shall be made with a connector that complies with the Standard for Connectors for Movable Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAN/CGA-6.16,and aquick-disconnectdevice that complies with the Standard forQuick-DisconnectDevices for Use With Gas Fuel, ANSI Z21.41, orQuick-DisconnectDevices for Use with Gas Fuel,CAN1-6.9,and adequate means must be provided to limit the movement of the appliance without depending on the connector and thequick-disconnectdevice or its associated piping to limit the appliance movement and the location(s) where the restraining means may be attached to the appliance shall be specified.

B.The front casters of the unit are equipped with brakes to limit the movement of the oven without depending on the connector and any quick-disconnectdevice or its associated piping to limit the appliance movement.

C.The restraint can be attached to the unit near the gas inlet. If the restraint is disconnected, be sure to reconnect the restraint after the oven has been returned to its originally installed position.

Installation Of Double Deck Models

A.Position insert in bottom leg opening and tap insert up into leg till it seats at collar. Attach six inch (6") legs to lower oven section. Raise unit or lay on its left side. Place the front legs on the oven so as to line up with four (4) attaching bolt holes. Secure leg to oven frame using (4) 3/8-16x 3/4 bolts and washers provided. Repeat at rear of unit.

B.Remove lower front cover of top deck (located under oven doors). Raise top deck into place and line up body sides and back of the unit. Fasten the rear of the units together, with the stacking bracket, as shown, using (6) 1/4-20machine screws, lock washers and nuts, (provided).

C.Install the interconnecting flue parts, carefully following the instructions contained in the stacking kit. Pay particular attention to the type of ovens you are stacking and be sure to follow the corresponding instructions.

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Part # MCOSM06 Rev 1 (11/03/08)

D.Assemble the stacking pipes provided in the stacking kit as shown in the diagram at the top of this page. This allows both ovens to be supplied by a single gas line. The minimum recommended size of a single supply line for

two stacked ovens is 1 inch. Use a pipe thread compound that is intended for use on propane gas piping and be sure to check for leaks before finalizing the installation.

E.Check leveling of unit four (4) ways (using a common carpenter's level on the rack inside the oven).

F.Plug the cord set of each unit into a 115-Voltpower supply outlet.

G.Maintain clearance from combustibles.

Each gas appliance shall be located with respect to building construction and other equipment so as to permit access to the appliance. Such access and clearance may be necessary for servicing and cleaning.

90 Degree Street Elbow

20-1/2"Nipple

3/4" to 1" Bell Reducer

3" Nipple

3/4" Union

3" Nipple

90 Degree Street Elbow

CAUTION:

DISCONNECT BOTH UNITS FROM ELECTRICAL SUPPLY BEFORE SERVICING..

POWER FAILURE

In the event of a power failure, no attempt should be made to operate this oven..

IMPORTANT

All gas burners and pilots need sufficient air to operate and large objects should not be placed in front of this oven, which would obstruct the airflow through the front..

Objects should not be placed on main top rear of oven while in use.. This could obstruct the venting system of the unit's flue products..

Gas Connection

The 1" NPT inlet at the rear must be considered in piping the gas supply for double stack units or 3/4" NPT for individual (or single deck) connections. Undersized gas supply line(s) may restrict the gas supply and affect performance. If other gas appliances are supplied by the same supply line, the supply line must be sized to carry the combined volume without causing more than 1/2" pressure drop at the manifold of each appliance on the line at full rate.

Recommended supply pressures are 7" WC, (NAT), and 11" WC, (PRO); ± 5%. (Must not exceed 13.8" WC [NAT], and 15" WC [PRO]).

Electrical Connection

A 15 AMP service must be provided for each oven. For 115 VAC usage, a cord and plug (NEMA #5-15P)is provided but connection to the electrical service must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable.

This appliance is equipped with a three-prong(grounding) plug for your protection against shock hazard and should be plugged directly into a properly groundedthree-prongreceptacle.

DO NOT CUT OR REMOVE THE

GROUNDING PRONG FROM THIS PLUG.

A wire diagram is affixed to the rear of the unit.

Ventilation & Air Supply

Proper ventilation is highly important for good operation. There are only two choices for properly venting an oven: 1) canopy hood style or 2) direct venting. The ideal method of venting a GAS Convection Oven is through the use of a

properly designed canopy, which should extend 6" (150 mm), beyond all sides of the appliance and 6'6" (1950 mm) from the floor.

Part # MCOSM06 Rev 1 (11/03/08)

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A strong exhaust fan will create a vacuum in the room. For an exhaust system vent to work properly, exhaust and make-upair must be balanced properly. For proper air balance contact your local H.V.A.C. contractor.

All gas burners and pilots need sufficient air to operate and large objects should not be placed in rear and bottom of this oven, which would obstruct the airflow through the front. INSTALLATION OF A DIRECT FLUE.

When the installation of a canopy type exhaust hood is impossible the oven may be direct vented. Before direct venting check your local codes on ventilation, in the absence of local codes, refer to the National Fuel Code NFPA 54, ANSI Z223.1 (latest revision).

If the unit is to be connected directly to a direct flue, it is necessary that draft diverter be installed to insure proper ventilation.

DRAFT DIVERTER

Direct venting as described above, should be positioned on the main top and fastened with sheet metal screws provided. All parts described above are available from the manufacturer.

NOTE: Each oven has been factory tested and adjusted prior to shipment. It may be necessary to further adjust the oven as part of a proper installation. Such adjustments are the responsibility of the installer. Adjustments are not considered defects in material and workmanship, and they are not covered under the original equipment warranty.

DO NOT UNDERSIZE VENT PIPE!

This can cause resistance to flow and impede good venting. We suggest that if a horizontal run must be used it should rise no less than 1/4" (6.25mm) for each linear foot of run, and after a total of 180° of bends you should increase the size of stove pipe by two (2") inches. The flue should rise 2' (60cm) to 3' (90cm) above the roof line or 2' (60cm) to 3' (90cm) above any portion of a building within a horizontal distance of 10 (3 meters) feet.

The following diagram is only one example from the National Fuel Gas Code Book NFPA 54, ANSI Z223.1, 7.5.3:

 

 

 

 

 

 

Part # MCOSM06 Rev 1 (11/03/08)

 

 

 

 

 

 

 

 

 

 

 

 

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