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FOR YOUR SAFETY: Do not store or use gasoline or other flammable vapors or
liquids in the vicinity of this or any other appliance.
WARNING: Improper installation, adjustment, alteration, service or maintenance
can cause property damage, injury or death. Read the installation, operating and
maintenance instructions thoroughly before installing or servicing this equipment.
INSTALLATION AND OPERATION MAINTENANCE
CPG SERIES – RANGE
OWNER’S MANUAL
Models: 24CPG4BS20, 36CPG6BS26, 60CPG10BS26,
60CPG6BG24S26, 60CPG6BRG24S26
All equipments manufactured by Cooking Performance Group manufacturing for use with the type of
gas specified on the rating plate and for installation will be in accordance with National Fuel Gas Code
ANSI Z223.1 (latest edition)
Instructions to be followed in the event the user smells gas must be posted in a prominent location in
the kitchen area. This information shall be obtained from the local gas supplier.
PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCES.
This equipment is design engineered for commercial use only.
04/11 - P/N 315421
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SHIPPING DAMAGE CLAIM PROCEDURE
The equipment is inspected and crated carefully by skilled personnel before leaving our factory. The
transportation company assumes full responsibility for safe delivery upon acceptance of this
equipment. If shipment arrives damaged:-
1. Visible loss or damage: Note on freight bill or express delivery and signed by person making
delivery.
2. File claim for damages immediately: Regardless of extent of damages.
3. Concealed loss or damage: If damage is noticed after unpacking, notify Transportation
Company immediately and file 'Concealed Damage' claim with the transportation carrier. This
should be done within fifteen (15) days from the date delivery and receipt of goods. Retain
container for inspection.
TABLE OF CONTENTS
Installation Instructions ........................................................................................................................... 2
Operating Instructions ............................................................................................................................ 3
Maintenance Instructions ....................................................................................................................... 3
Cleaning and Maintenance .................................................................................................................... 7
Exploded View -TSR .............................................................................................................................. 9
Parts List-TSR……………………………………………………………………………………………………10
Warranty ………………………………………………………………………………………………………….12
INSTALLATION INSTRUCTIONS
Installation of the equipment should be performed by qualified, certified, and authorized personnel
who are familiar and experienced with local installation codes.
Before Installation please read instructions completely and carefully.
Do not remove permanently affixed labels, warnings or plates from the product.
Please observe all local and national codes and ordnances
Installation must conform with local codes, or in the absence of local codes, the National Fuel Gas
Code, ANS1 Z223.1 (latest edition)
In Canada, installation should conform to installation codes for gas burning appliances and
equipment standard CAN/CGA-B149.1 or the Propane installation code, CAN/CGA-B149.2, as
applicable.
Electrical wiring to the appliance 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.
A manual gas shut-off valve must be installed in the gas supply line ahead of the appliance and gas
pressure regulator for safety and ease in servicing.
The gas pressure regulator supplied must be installed on the appliance prior to connecting the
equipment to the gas line. Failure to install a regulator could be potentially hazardous and will void
the appliance warranty.
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The appliance and its individual shut off valve must be disconnected from the gas supply piping
Combustible
Non combustible
Back
4"
0
Sides
10"
0
system during any pressure testing of that system at test pressures in excess of ½ psi (3.45kpa).
The appliance must be Isolated from gas supply piping system, by closing its individual manual shut
off valve during any pressure testing of the gas supply piping system at test pressures equal to or
less than ½ psi (3.45kpa)
OPERATION INSTRUCTIONS
Operation of this equipment must be performed by qualified or authorized personnel who have read and
are familiar with the functions of the equipment.
MAINTENANCE INSTRUCTIONS
RATING PLATE
Information on this plate includes the model, serial number, BTU / hour input of the burners, operating
gas pressure in inches WC, and whether the appliance is orificed for natural or propane gas. When
communicating with factory about a unit or requesting for special parts or information, rating plate data
is essential for proper identification.
COOKING PERFORMANCE GROUP COOKING APPLIANCES MUST BE CONNECTED ONLY TO
THE TYPE OF GAS IDENTIFIED ON THE RATING PLATE
CLEARANCES
The appliance area must be kept free and clear of all combustibles.
The clearances from combustible and non combustible construction of ranges and range mounted
salamander broiler or cheese melter are as follows.
If legs or casters are not used, the appliance must extend 2" beyond the front edge of a non
combustible curb or platform.
HIGH SHELF ASSEMBLY
Mount the high shelf Assembly to the range with # 10 sheet metal screws.
If a Salamander broiler / Cheesemelter are to be mounted on Range, read installation
instructions for Salamander / Cheesemelter before installing the High Shelf. Care must be taken
to ensure gas supply piping and / or gas supply regulator is not exposed to exhaust gases, or
elevated temperatures.
LEVELLING (Ranges equipped with Ovens)
A carpenter’s spirit level should be used and placed on the oven’s center baking rack and or across the
range top and the unit leveled from front to back and side to side. If it is not level, cakes, casseroles and
any other liquid or semi liquid batter will not bake evenly, burner combustion may be erratic, and the
unit will not function efficiently.
If the floor is smooth and level, the appliance may be further leveled with adjustment in the foot of the
leg. Units with castors require adjustment with shims. A unit will probably not return to the same position
after being moved, requiring re-leveling after each and every move.
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AIR SUPPLY AND VENTILATION
The area in front of, around and above the appliance must be kept clear to avoid any obstruction of the
flow of combustion and ventilation air. Adequate clearance must be maintained around the appliance for
easy servicing.
Provision should be made for any commercial, heavy duty cooking appliance exhaust combustion
waste products to the outside of the building. Usual practice is to place the appliance under an exhaust
hood, which should be constructed in accordance to the local codes.
Strong exhaust fans in this hood or in the overall air conditioning system can produce a slight vacuum in
the room and / or cause air drafts, either of which can interfere with the pilot or burner performance and
could be difficult to diagnose. Air movement should be checked during installation. Air openings or
baffles may have to be provided in the room, if pilot or burner outrage problem persists.
GAS CONNECTION
The gas supply (service) line must be the same size or greater than the inlet line of the appliance.
COOKING PERFORMANCE GROUP ranges and ovens use a ¾" NPT inlet. Sealant on all pipe joints
must be resistive to LP gas.
MANUAL SHUT OFF VALVE
This installer supplied valve must be in the gas service line ahead of the appliance regulator in the gas
stream and in a position accessible in the event of an emergency.
PRESSURE REGULATOR
Commercial cooking equipment must have a pressure regulator on the incoming service line for safe
and efficient operation, since service pressures may fluctuate on local demand. A pressure regulator is
packed inside every COOKING PERFORMANCE GROUP range.
Failure to install the pressure regulator will void the appliance warranty.
The regulators supplied along with Cooking Performance Group appliances, will have ¾" inlet/outlet
openings and are adjusted at the factory for 5" WC (natural gas) or 10" WC (propane gas) depending
on customer's ordering instructions.
Prior to connecting the regulator, check the incoming line pressure, as these regulators can only
withstand a maximum pressure of ½'' psi (14" WC). If the line pressure is beyond this limit, a step down
regulator will be required.
The arrow shown on the bottom of the regulator body shows the gas flow direction, it should point
downstream to the appliance. The red air vent cap on the top is part of the regulator and should not be
removed.
Any adjustments to the regulator should be made by qualified service personnel only with the proper
equipment.
CONNECTIONS
Please check installer supplied intake pipes visually and / or blow them with compressed air to clear
any dirt particles, threading chips or any other foreign matter before installing a service line. When gas
pressure is applied, these particles could clog orifices.
All connections must be sealed with a joint compound suitable for LP gas, and all connections must be
tested with a soapy water solution before lighting any pilots.
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FLEXIBLE COUPLINGS, CONNECTOR AND CASTERS
CAUTION: When lighting pilots and checking for leaks, do not stand with your face
close to the combustion chamber.
For an appliance equipped with casters, the installation shall be made with a connector that complies
with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for
Moveable Gas Appliances, CAN/CGA-6.16, and a quick disconnect device that complies with the
Standard for Quick Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect
Devices for Use With Gas Fuel, CANI-6.9.
If disconnection of the restraint is necessary, make sure to reconnect restraint after the appliance has
been returned to its originally installed position. Domestic gas or water connectors are not suitable.
Restraining device may be attached to the back frame / panel of the unit.
If the appliance is to be installed with casters, a flexible connector must be used and the same ANSI
standards apply. Locking front casters are provided to limit the movement of the appliance without
depending on the connector or associated piping. A suitable strain relief must be installed with a flexible
connector.
All connections must be sealed with a joint compound suitable for LP gas and all connections must be
tested with soap water solution before lighting pilots.
INITIAL PILOT LIGHTING
All COOKING PERFORMANCE GROUP appliances are adjusted and tested before leaving the factory,
effectively matching them to sea level conditions. Adjustments and calibrations to assure proper
operation may be necessary on installation to meet local conditions, low gas characteristics; correct
possible problems caused by rough handling or vibration during shipment and are to be performed only
by qualified service personnel. These adjustments are the responsibility of the customer and / or dealer
and are not covered by our warranty.
Check all gas connections for leaks with a soapy water solution before lighting any pilots.
DO NOT USE ANY FLAME TO CHECK FOR LEAKS
Before lighting any pilots, make sure that burner valves and thermostats are turned "OFF".
TOP BURNERS / RAISED GRIDDLE / BROILER
All top section burners are equipped with constant burning pilots. These are to be manually lighted
immediately after the gas is turned on and the system is checked for leaks. Burner pilots are provided
for each burner and can be rechecked for proper adjustment. All adjustments can be made with a screw
driver to the brass pilot valve accessible through the valve cover.
GRIDDLE
The pilot should be lighted immediately after the gas is turned on and the system is checked for leaks.
The pilot can be reached with a long match through the valve cover, or by lifting the plate upward and
accessing through the top. Adjustment of the pilot flame can be made with a screwdriver to the pilot
valve, accessible through the valve cover.
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STANDARD OVEN
Pilot gas is tapped from the main burner manifold pipe, routed through tubing to a safety valve, and
then to a pilot burner. Gas flow is controlled by the safety valve.
Oven pilot lighting or relighting is to be completed as follows:
Turn the thermostat knob to "OFF" position and wait for 5 minutes.
Open the oven’s lower kick plate by lifting up and out. This exposes the pilot valve and the
igniter button.
Make sure accumulated gas if any has dispersed. Since propane gas is heavier than air, check
near the floor area for the odor of propane gas before attempting to light any pilot burner.
Depress the red button on the safety valve and hold it in, throughout the lighting procedure.
Press the red button of the pilot ignitor and you should hear a snap and see a spark at the pilot
burner. If a spark or spark ignitor is not present apply a lit match to the pilot burner head.
Continue to depress the safety valve button until the pilot remains lit when released.
If pilot is extinguished, repeat steps 4 through 6 above.
Turn the oven thermostat knob "ON" and set to desired temperature setting, watch to make sure
the oven burner ignites from the pilot and that there are no yellow flames from the burner.
Turn the oven thermostat to the "OFF" and replace the lower kick plate.
NOTE: It may be necessary to relight the pilot several times until the lines are purged of any
trapped air and a constant gas flow is attained.
For complete shutdown, turn all burner valves, pilot valves and thermostats to the "OFF" position. Turn
shut off valve.
BEFORE 1st USE
Griddles
Clean the griddle surface thoroughly with hot, soapy water to remove protective oil coating
applied at the factory.
Rinse with a mixture of ¼ cup vinegar to one quart water.
Spread unsalted solid shortening or liquid frying compound evenly over the entire griddle
surface.
Turn all griddle burners to medium and wait until the shortening begins to smoke, then turn the
burners "OFF".
Rub the now melted shortening into the griddle surface with burlap, moving in the direction of
the surface’s polish marks and covering the entire surface.
Allow the griddle to cool.
When the griddle is cool after the second seasoning, wipe it with a thin film of shortening or
cooking oil.
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Ovens
CAUTION: Never use Ammonia in an oven that is warmer than room temperature
and always have direct ventilation!
On initial installation turn the oven to 250 degrees and operate for hour, then reset the thermostat to its
maximum and operate for another hour. This will drive off any solvents remaining in the unit. At the end
of this second hour, turn the thermostat "OFF", open the door and allow the unit to cool. Oven should
then be thoroughly washed using hot soapy water before being used.
CLEANING AND MAINTENANCE
Any equipment works better and lasts longer when maintained properly. Cooking equipment is no
exception. Your COOKING PERFORMANCE GROUP range and Oven must be kept clean on a daily
basis.
DAILY MAINTENANCE
OPEN BURNERS
Remove all top grates.
Lift off the burner heads and venturies by raising the head slightly, sliding to the rear of the
range and lifting upwards.
Wash all of the above in hot, soapy water.
Re-install burner parts in the reverse order.
GRIDDLES
Scrape with a nylon griddle scraper to remove cooked on spills. When absolutely necessary use
a fine grained stone to scrape.
Wipe away any griddle stone dust and food particles with burlap.
Wash with hot, soapy water, then rinse with vinegar and water.
Rinse again with clear water.
Re-oil with shortening or liquid frying compound.
DO NOT FLOOD A HOT GRIDDLE WITH COLD WATER.
This could cause warping and griddle plate to crack.
OVENS
Remove the baking racks. Wash in hot soapy water, and replace after the oven is fully cleaned.
Remove the oven bottom by lifting it out from the front, then sliding forward, out of the oven.
Scrape off any food particles with a nylon griddle scrapper. Be very careful about scratching the
porcelain finish on the oven liner panels.
Wash all the above with hot soapy water, then reassemble.
Baked on spills may be loosened and stubborn stains removed with ordinary household
ammonia and scrubbing with a nylon pad in a cold oven only.
Do not allow spray type oven cleaners to come into contact with the temperature probe in the
oven.
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After the cleaning the oven, rinse well with ¼ cup of vinegar to one quart of clean water solution
Contact the factory, factory representative or a local service company to perform all
Maintenance and Service Repairs.
to neutralize any caustic residue of the cleaning compound. Wipe dry.
PERIODIC CLEANING
Check the ventilation system periodically to see that nothing has fallen down into the stub back, high
riser or high shelf exhaust vents. Lubricate the pivot pins of the oven door hinge where the right and left
arms connect to the door. Use lubricating oil. Ensure your COOKING PERFORMANCE GROUP range
be checked by a qualified technician once a year for efficient operation of the appliance.
STAINLESS STEEL
All stainless steel body parts should be wiped regularly with hot soapy water during the day and with a
liquid cleaner designed for this material at the end of each day. DO NOT USE steel wool, abrasive
cloth, or powders to clean stainless surfaces. If it is necessary to scrape stainless steel to remove
encrusted materials, soak in hot water to loosen the material, then use a wood or nylon scraper. DO
NOT USE a metal knife, spatula, or any other metal tool to scrape stainless steel. Scratches are almost
impossible to remove.
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CPG – RANGE SERIES
5
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CPG – RANGE SERIES
Item
Part #
Description
Item
Part #
Description
1
311016
TOP GRATE – 12" X 12"
21
311018
315411
KNOB – GAS VALVE
KNOB RED
2
311015
311014
BURNER LONG – VENTURY UN MARKED
BURNER LONG – VENTURI COOKING PERFORMANCE
GROUP
22
R3032A
GAS VALVE
3
311013
311012
BURNER SHORT VENTURI UNMARKED
BURNER SHORT VENTURI COOKING PERFORMANCE
GROUP
23
301039
301053
ORIFICE HOOD-#39 (30000-NAT)
ORIFICE HOOD - #53 (30000 – BTU PROP)
4
310385
310462
310517
20” RACK, OVEN ECONOMY
26” RACK, OVEN ECONOMY
30” RACK,OVEN ECONOMY
24
2000101
THERMOSTAR FLANGE / SADDLE
5
310119
310356
310253
20” OVEN BOTTOM
26 ½” OVEN BOTTOM
30” OVEN BOTTOM
25
360111
THERMOSTAT 425F
6
310266
BURNER HANGER
26
2092517
PLUG – 1/8 NPT
7
310133
310271
24” CRUMB TRAY
36” CRUMB TRAY
27
370142
FITTING (STRAIGHT) – ¼ NPT x 3/8CC
8
310457
310456
RACK GUIDE – R/H
RACK GUIDE – L/H
28
311038
MANIFOLD OVEN
9
310389
311037
310310
310514
311810
315710
310713
24” MANIFOLD PIPE
36” MANIFOLD PIPE
48” MANIFOLD PIPE
60” MANIFOLD PIPE
72” MANIFOLD PIPE
MANIFOLD 60” RANGE 24” GRIDDLE ON RIGHT
MANIFOLD 29” RAISED GRIDDLE
29
311028
ADAPTER 1/8 MALE NPT 3/8 – 27
10
300177
TEE 1/16 COMPRESSION
30
310150
310153
310156
310157
ORIFICE HOOD - #50, 25000
ORIFICE HOOD - #53, 10000, 20” OVEN
ORIFICE HOOD = #56, 15000LP
ORIFICE HOOD - #57, 10000CP, 20” OVEN
11
311027
PILOT VALVE – 1/8 NPT x 3/16 CC X 90o
31
311026
BURNER STRAIGHT OVEN
12
315727
318220
310344
316010
311725
311824
310896
24” RAISE GRIDDLE VALVE COVER
24” VALVE COVER
36” VALVE COVER
48” VALVE COVER
60” VALVE COVER
72” VALVE COVER
60” VALVE COVER W/24” GRIDDLE RIGHT
32
310126
PILOT, NAT RANGE OVEN
13
390132
390130
390146
26 ½ “ OVEN DOOR ASSY
20” OVEN DOOR ASSY
30” OVEN DOOR ASSY
33
310123
PIEZO, MANUAL SPARK IGNATOR
14
310464
315415
311920
26 ½ “ OVEN ECONOMY DOOR HANDLE
20” OVEN ECONOMY DOOR HANDLE
30” OVEN ECONOMY DOOR HANDLE
34
311011
PILOT SAFETY VALVE
15
315413
311017
LOGO CPG
LOGO TRISTAR
34
390210
390211
CASTER 5” PLATE W/O BRAKE
CASTER 5” PLATE WITH BRAKE
16
310425
310114
26 ½ “ KICK PLATE
20” KICK PLATE
36
311039
LEG, 6” STAINLESS
17
318328
DRIP PAN 24” RAISED GRIDDLE
37
315416
311923
310470
310466
311811
315610
LANDING LEDGE 24” ECONOMY
LANDING LEDGE 36” ECONOMY
LANDING LEDGE 48” ECONOMY
LANDING LEDGE 60” ECONOMY
LANDING LEDGE 72” ECONOMY
LANDING LEDGE 29” RHSED GRIDDLE
18
314010
24” RAISED GRIDDLE RACK
38
310354
310226
311029
311044
REGULATOR, NAT 24:36” RANGES
REGULATOR LP 24:36” RANGES
REGULATOR, NAT 48 THRU 72” RANGES
REGULATOR LP 48 - 72” RANGES
19
310382
KNOB – THERMOSTAT 425
39
310345
CHANNEL SUPPORT RIGHT
20
310295
BEZEL - THERMOSTAT
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CPG – RANGE SERIES
Item
Part #
Description
Item
Part #
Description
40
315418
311969
310471
315918
311825
318330
FRONT, HIGH SHELF 24” ECONOMY
FRONT, HIGH SHELF 36” ECONOMY
FRONT, HIGH SHELF 48” ECONOMY
FRONT, HIGH SHELF 60” ECONOMY
FRONT, HIGH SHELF 72” ECONOMY
FRONT, HIGH SHELF 60” RAISED GRIDLE
41
315419
311924
310472
310467
311826
SHELF 24” RANGE ECONOMY
SHELF 36” RANGE ECONOMY
SHELF 48” RANGE ECONOMY
SHELF 60” RANGE ECONOMY
SHELF 72” RANGE ECONOMY
42
310125
310236
310367
311715
311814
318313
BACK,HIGH SHELF 24”
BACK,HIGH SHELF 36”
BACK,HIGH SHELF 48”
BACK, HIGHSHELF 60”
BACK,HIGH SHELF 72”
BACK,HIGH SHELF 48”W/RAISED GRIDDLE
43
310330
ELBOW 3/8CC X ¼ MNPT
44
310210
THERMOCOUPLE 18" OVEN
45
310237
CHANNEL SUPPORT LEFT
46
318310
CRUMP TRAY 24” RAISED GRIDDLE
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TERMS OF SALE & LIMITED WARRANTY FOR U.S.A. INSTALLATION
TERMS - 1%-10 days, n/30 days subject to credit approval. All accounts past due are subject to 1-1/2% per month service charge.
FOB – Standex Dock
PRICES - Prices are subject to change without notice. Prices do not include sales tax. All prices are in U.S. Dollars.
POSSESSION - of this price list does not constitute an agreement or an offer to sell.
NOTE - The company reserves the right, without prior notice, to make changes and revisions in product specifications, design and
material; which in the opinion of the company will provide greater performance, efficiency, and durability.
SHIPMENTS - The Company's responsibility ceases with delivery of goods to the transportation company after receiving a receipt
for them in "Good Order". In case of freight damage, do not refuse shipment, but call agents attention to its condition and make a
careful note of details on freight bill before charges are paid. In case of concealed damages, immediately notify freight agent in
writing (retaining a duplicate copy) notifying them of your intention to file claim, so that they may inspect shipment and provide
necessary forms for filing claim . Retain all packaging and do not remove from delivery site.
RETURNED GOODS - Returned goods are subject to a 20% restocking charge and the cost of reconditioning. Prior to shipping, a
Return Goods Authorization (RA) number must be granted by Cooking Performance Group all returned goods must be shipped
freight prepaid. Shipments without RA number will be refused. Custom units built to buyer specifications may not be returned or
canceled.
LIMITED WARRANTY
COOKING PERFORMANCE GROUP warrants its new Product (s) to be free from defects in material and workmanship for a period
of one (1) year from the original date of installation not to exceed 18 months from date of shipment from our factory. Equipm ent
sold and installed for residential use, or outside the continental United States is excluded from this warranty.
This warranty is limited to Product(s) sold to the original commercial user. The liability of COOKING PERFORMANCE GROUP is
limited to, at COOKING PERFORMANCE GROUP's option, the repair or replacement of any part found by COOKING
PERFORMANCE GROUP to be warranted herein. COOKING PERFORMANCE GROUP shall bear the normal labor charges for repair
of replacement to the extent that such repair or replacement is performed within 35 miles of the office of an authorized service
agency, within the continental United States and during regular (straight time) hours. Travel outside of the 35 miles and any work
performed at overtime or weekend rates would be the responsibility of the owner/user. Defective parts must be returned to
COOKING PERFORMANCE GROUP, fright prepaid, for Warranty Inspection.
COOKING PERFORMANCE GROUP assumes no responsibility for any product not installed properly in accordance with the
instructions supplied with the equipment. Any equipment which has been modified by unauthorized personnel or changed from
our original design is not covered under this Warranty. Furthermore, COOKING PERFORMANCE GROUP assumes no obligation for
any product which has been subject to misuse, abuse or harsh chemicals. Normal maintenance as outlined in the instructions is
the responsibility of the owner-user and is not a part of this warranty. * Ninety days on Cast Iron Parts.
Light bulbs, porcelain, and glass components are excluded from this warranty.
Fryers: one year parts and labor, Limited Warranty on the fry tank: 5 years, prorated on stainless steel fry tank. Normal parts wear
and maintenance is also not covered by this warranty. This warranty is in lieu of any other agreement, expressed or implied, and
constitutes the only warranty of COOKING PERFORMANCE GROUP with respect to the products.
This states the exclusive remedy against COOKING PERFORMANCE GROUP relating to the product(s) whether in contract or in tort
or under any other legal, theory, and whether arising out of warranties, representations, instruction, installation or defects from
any cause.
COOKING PERFORMANCE GROUP shall not be liable whether in contract or in tort or under any other legal theory, for loss of
revenue or profit, or for any substitute use or performance, or for incidental, indirect, special or consequential damages, or for any
other loss or cost of similar type.
Proper installation, initial check out, air shutter adjustments, or normal maintenance such as lubrication, adjustment or calibration
of controls is the responsibility of the dealer, owner-user or installing contractor and is not covered by this warranty.
Prices listed in this catalog are in U.S. Dollars. All Prices are subject to change without prior notification. COOKING PERFORMANCE GROUP
is not responsible for printing errors in pricing or specifications.
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