Dcs RGT-485GD, RGT-364GD, RGT-484GG, RGT-486GL, RGT-486GD Installation Guide

THE PROFESSIONAL RGT SERIES GAS RANGE

Installation Guide

MODELS:

RGT-305	RGT-364GD	RGT-486GD
RGT-366	RGT-484GG	RGT-485GD
RGT-364GL	RGT-486GL

A MESSAGE TO OUR CUSTOMERS

Thank you for selecting this professional gas Range. Because of this appliance’s unique features we have developed this Installation Guide. It contains valuable information on how to properly install your new appliance for years of safe and enjoyable cooking.

For your convenience, product questions can be answered by a DCS Customer Care Representative by phone: [phone], email: [e-mail],

or by mail:

Fisher & Paykel Appliances, Inc.

Attention: DCS Customer Care

5900 Skylab Road

Huntington Beach, CA 92647

www.dcsappliances.com

WARNING

Improper installation, adjustment alteration, service or maintenance can cause property damage, injury or death. Read the installation, operating and maintenance instructions thoroughly before use, installing or servicing this equipment.

WARNING

If the information in this manual is not followed exactly, a fire or explosion may result causing property damage, personal injury or death. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

WARNING

To reduce the risk of injury to persons in the event of a rangetop grease fire, observe the following: Turn burner off first. Smother flames with a close-fitting lid, cookie sheet, metal tray, baking soda or use a dry chemical or foam-type fire extinguisher. Be careful to prevent burns. If the flames do not go out immediately, evacuate and call the fire department. Never pick up a flaming pan - You may be burned. DO NOT USE WATER ON GREASE FIRES, including wet dishcloths or towels - a violent steam explosion will result. Use an extinguisher ONLY if:

1.You know you have a Class ABC extinguisher, and you already know how to operate it.

2.The fire is small and contained in the area where it started.

3.The fire department is being called.

4.You can fight the fire with your back to an exit.

FOR YOUR SAFETY

If You Smell Gas:

1.Do not try to light any appliance.

2.Do not touch any electrical switch; do not use any phone in your building.

3.Immediately call your gas supplier from a neighbor’s phone. Follow the gas supplier’s instructions.

4.If you cannot reach your gas supplier, call the fire department.

5.Installation and service must be performed by a qualified installer, service agency or the gas supplier.

PLEASE RETAIN THIS MANUAL FOR FUTURE REFERENCE.

1

TABLE OF CONTENTS

INTRODUCTION	3
SAFETY PRACTICES AND PRECAUTIONS	4-6
MODELS	7
PLANNING THE INSTALLATION	8-9
UNPACKING AND HANDLING	9-11
VENTILATION REQUIREMENTS	12
INSTALLING ANTI-TIP DEVICE	13
CABINET PREPARATION	14-16
BACKGUARD INSTALLATION	17
ELECTRICAL CONNECTIONS	17-18
GAS HOOK-UP	18-19
TEST AND ADJUSTMENTS	19-20
CLEANING EXTERIOR SURFACES	20
INSTALLER FINAL CHECKLIST	21
HOW TO OBTAIN SERVICE	22
WARRANTY	23-24

2

INTRODUCTION

The DCS RGT series ranges are designed with a large number of features available in a multitude of different combinations. Patented Dual Flow BurnersTM allow for consistently lower simmer temperatures and have a high output of 17,500 Btu/hr, with two burners at 12,500 Btu/hr. Also available on the ranges are an 18,000 Btu/hr griddle and/or grill.

The large capacity gas convection ovens, 30,00 Btu/hr, of the RGT series are equipped with an in-oven gas infrared broiler, 19,000 Btu/hr. The smaller gas oven, 18,000 Btu/hr, found on the 48” RGT series is ideal for baking smaller dishes. All range models require the installation of one of the two offered Backguards if installed with less than 12” to combustible material. See pages 8 and 17.

IMPORTANT INSTALLATION INFORMATION

The RGT series ranges are tested in accordance with ANSI Z21.1 Standard for Household Cooking Gas Appliances. These ranges must be installed in conjunction with a suitable overhead vent hood (see ventilation requirements). Due to the professional high heat capacity of this unit, particular attention should be paid to the hood and duct work installation to ensure it meets local building codes. To eliminate risk of burns or fire by reaching over heated surface units, cabinet storage located above the surface units should be avoided.

Check local building codes for the proper method of range installation. Local codes vary. Installation, electrical connections, and grounding must comply with all applicable codes. In the absence of local codes, the range should be installed accordance with the National Fuel Gas Code ANSI Z223-1 and National Electrical Code ANSI/NFPA 70. Be sure that the unit being installed is set up for the kind of gas being used. The gas ranges are shipped from the factory set and adjusted for natural gas or LP (propane), depending on the specific model ordered. Verify that the range is compatible with gas supply at the installation site before proceeding further. Return range to dealer if unit is not set for site gas supply.

3

SAFETY PRACTICES AND PRECAUTIONS

When properly cared for, your new DCS Appliance has been designed to be a safe, reliable cooking appliance. When using this restaurant caliber appliance, use it with extreme care, as this type appliance provides intense heat and can increase the accident potential. Basic safety precautions must be followed when using kitchen appliances, including the following:

■Read the Use and Care Manual, which came with this appliance, thoroughly before using your new appliance. This will help to reduce the risk of fire, electric shock, or injury to persons.

■Begin by insuring proper installation and servicing. Follow the installation instructions in this manual. Be sure to have a qualified technician install and ground this appliance before using.

■Have the installer show you where the gas supply shut-off valve is located so you will know how and where to turn off the gas to the appliance.

■If you smell gas, the installer has not done a proper job of checking for leaks. You can have a small leak and therefore a faint gas smell if the connections are not completely tight. Finding a gas leak is not a “do-it-yourself” procedure. Some leaks can only be found with the burner control in the “ON” position and for your protection it must be done by a qualified service technician.

■If by some chance a burner goes out and gas escapes, open a window or a door to let the room air out. Do not attempt to use the appliance until the gas has had time to dissipate. Follow the instructions on page 1, “For your safety – if you smell gas”.

■This appliance has been factory assembled for natural or LP gas. It should be correctly adjusted from the factory for the type of gas that is used.

■Do not repair or replace any part of this appliance unless it is specifically recommended in this manual. All other servicing should be referred to a qualified technician.

■Children should not be left alone or unattended in an area where appliances are in use. They should never be allowed to turn knobs, push buttons, sit or stand on, and/or touch any part of an appliance while in operation.

■Children in walkers, or children crawling can be attracted to the round oven door handle and may grab and open the oven door. This can result in injury from the door being pulled open on a child, or severe burns if the oven is in use and hot.

WARNING:

Do not store items of interest to children above or at the back of any appliance. Children could be seriously injured if they should climb onto the appliance to reach these items.

■Never store anything in the oven or on the cooktop. Flammable materials can catch fire, plastic items may melt or ignite and other types of items could be ruined.

■Do not hang articles from any part of the appliance or place anything against the oven. Some fabrics are quite flammable and may catch on fire.

■If the appliance is near a window be certain the curtains do not blow over or near the cooktop burners; they could catch on fire.

■Do not use water on grease fires. Turn all burners “OFF”, then smother fire with baking soda or use a dry chemical or foam-type fire extinguisher.

■Never let clothing, pot holders, or other flammable materials come in contact with, or too close to, any burner or burner grate until it has cooled. Fabric may ignite and result in personal injury.

■Be certain to use only dry pot holders: moist or damp pot holders on hot surfaces may cause burns from steam. Do not use a towel or other bulky cloth in place of pot holders. Do not let pot holders touch hot burners, or burner grates.

4

SAFETY PRACTICES AND PRECAUTIONS

■For personal safety, wear proper apparel. Loose fitting garments or hanging sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

■Do not use aluminum foil to line any part of the oven or cooktop. This will cause heat to be trapped underneath it. This trapped heat can upset the cooking performance and can damage the finish of the oven or the cooktop parts.

WARNING! NEVER cover any slots, holes or passages in the oven bottom or cover an entire rack with materials such as aluminum foil. Doing so blocks airflow through the oven and may cause carbon monoxide poisoning. Aluminum foil linings may also trap heat, causing a fire hazard.

■This appliance is for cooking. Never use the oven or cooktop to warm or heat a room. This could damage the cooktop or oven parts.

WARNING! NEVER use this appliance as a space heater to heat or warm the room. Doing so may result in carbon monoxide poisoning and overheating of the oven.

■When using the cooktop: Do not touch the burner grates or the immediate surrounding area. Areas adjacent to the burners may become hot enough to cause burns.

■When using the oven: Do not touch the interior surfaces of the oven, the exterior area immediately surrounding the door or the back trim. The surfaces directly above the oven door may be hot if the oven has been operated with the door open, or if something has prevented the door from sealing. Always use caution when pulling out the drip trays (GD & GL models only) when the oven has been on, or is currently on. The drip trays get hot when the oven is on. Do not remove drip trays until they are cool.

■Never leave the cooktop unattended when using high flame settings. When cooking with high flame settings, boil overs may cause smoking and greasy spill overs may ignite. More importantly, if the burner flames are smothered by a severe boil over which effects the igniter, unburned gas will escape into the room.

■Only certain types of glass, heat-proof glass-ceramic, ceramic, earthen ware, or other glazes utensils are suitable for cooktop use. This type of utensil may break with sudden temperature changes. Use only on low or medium flames settings according to the manufacturer’s directions. The use of professional utensils is recommended.

■Do not heat unopened food containers; a build up of pressure may cause the container to burst.

■During cooking, set the burner control so that the flame heats only the bottom of the pan and does not extend beyond the bottom of the pan. This could heat and/or melt the handles, and may increase cooking time.

■Always use utensils that have flat bottoms large enough to cover the burner. The use of undersized utensils will expose a portion of the flame to direct contact and may result in ignition of clothing.

■To minimize burns, ignition of flammable materials and unintentional spill overs, position handles of utensils inward so they do not extend over adjacent work areas, cooking areas, or the edge of the cooktop.

■Hold the handle of the pan to prevent movement of the utensil when stirring or turning food.

■Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect around the cooktop burners. Clean after each use or boil over.

■For proper lighting and performance of the cooktop burners, keep the burner ports clean. It may be necessary to clean these when there is a boil over or when the burner does not light, even though the electronic igniters click.

■Do not use the grill for cooking excessively fatty meats or products which promote flare-ups. Do not use cooking utensils on the grill.

5

SAFETY PRACTICES AND PRECAUTIONS

■Clean the cooktop with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the cooktop while it is hot. Some cleaners produce noxious fumes if applied to a hot surface. Follow directions provided by the cleaner manufacturer.

■Be sure all the range and/or cooktop controls are turned off and the appliance is cool before using any type of aerosol cleaner on or around the appliance. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

■Place oven racks in desired position while the oven is cool. If a rack must be moved while the oven is hot, do not let the pot holders contact the hot interior of the oven.

■Use care when opening the oven door; let hot air or steam escape before removing or replacing foods.

■Do not rub, damage, move or remove the door gasket. It is essential for a good seal during baking. Wash the gasket with hot water only.

■Clean the ventilator hood and filters above the range or cooktop frequently so grease from cooking vapors does not accumulate on them. The filters can be cleaned in a dishwasher or DishDrawer. Follow directions provided by ventilation manufacturer for cleaning.

■Turn the ventilator “OFF” in case of fire or when intentionally “flaming” liquor or other spirits on the cooktop. The blower, if in operation, could unsafely spread the flames.

■DO NOT obstruct the flow of combustion or ventilation air to the appliance. Be sure a fresh air supply is available.

■For safety reasons and to avoid damage to the appliance never sit, stand, or lean on the oven door or cooking surface.

■Service should only be done by authorized technicians. Technicians must disconnect the power supply before servicing this appliance.

WARNING:

California Proposition 65 - The burning of gas cooking fuel generates some by-products which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the instructions contained in this booklet and provide good ventilation to the room when cooking with gas.

RECOMMENDATIONS ON HOOK-UP TO GAS SUPPLY:

A manual valve must be installed external to the appliance, in an accessible location from the front for the purpose of shutting off the gas supply. The supply line must not protrude beyond the back of the unit. Make sure the gas supply is turned off at the wall valve before connecting the appliance.

The gas supply connections should be made by a qualified technician and in accordance with local codes or ordinances. In the absence of a local code, the installation must conform to the latest edition of National Fuel Gas Code ANSI Z223.1.

NOTE:

This product must be installed by a licensed plumber or gas fitter when installed within the Commonwealth of Massachusetts.

NOTE:

(mandatory for the State of Massachusetts)

Alternate method of supplying gas must be installed into the unit.

Installer supplied shut-o valve	Gas Supply
must be easily accessible inside
cabinetry.

6

MODELS

48” RGT RANGE MODELS

RGT-484GG		RGT-486GL	RGT-486GD

RGT-485GD

36” RGT RANGE MODELS

RGT-366

RGT-364GL

RGT-364GD

30” RGT RANGE MODELS

RGT-305

7

PLANNING THE INSTALLATION

IMPORTANT INSTALLATION INFORMATION

The RGT is tested in accordance with ANSI Z21.1 Standard for Household Cooking Gas Appliances.

The range must be installed in conjunction with a suitable overhead vent hood. (See ventilation requirements, page 12). Due to the professional high heat capacity of this unit, particular attention should be paid to the hood and duct work installation to ensure it meets local building codes. To eliminate risk of burns or fire by reaching over heated surface units, cabinet storage located above the surface units should be avoided.

All range models with less than a 12” clearance between combustible material and the back edge of the range, require the installation of one of the two offered Wall Mount Backguards – see page 17.

Wall Mount Full

Backguard

1-5/16”

28-1/8”

						Model Number
						Low	Full
						Backguard	Backguard
Wall Mount		10-1/8”		48” Range		BGS-1248	BGS-3048
Low Backguard
				36” Range		BGS-1236	BGS-3036
1-5/16”				30” Range		BGS-1230	BGS-3030
				All Ranges are shipped with a standard 2”
				integral island trim.
		FIG. 1

Check local building codes for the proper method of range installation. Local codes vary. Installation, electrical connections, and grounding must comply with all applicable codes. In the absence of local codes, the range / cooktop should be installed in accordance with the latest edition of National Fuel Gas Code ANSI Z223.1 and National Electrical Code ANSI / NFPA 70.

Be sure that the unit being installed is set up for the kind of gas being used. The gas range is shipped from the factory set and adjusted for Natural Gas or LP (propane), depending on the specific model ordered. Verify that the range is compatible with the gas at the installation site before proceeding further. Return range to dealer if the unit is not set for site gas supply.

8

PLANNING THE INSTALLATION

RECOMMENDED INSTALLATION INSTRUCTION

Install components in the following order:

A.Vent Hood

B.Backguard System (sold separately)

C.Range

1.Locate and level range according to range installation instructions.

2.Measure distance from floor to top of island trim on range, adding 1/8” for backguard clearance.

3.Transfer this measurement to the wall. This will mark the bottom of your backguard.

4.From this line measure 28” up wall to mark the top of a 30” backguard. This is the minimum height that the bottom of your vent hood can be installed.

5.Follow vent hood manufacturer’s installation instructions to install vent hood.

6.Follow backguard installation instructions to install backguard.

7.Connect gas and electric connections and slide range into position.

NOTE:

A manual gas supply valve must be installed. See page 15.

UNPACKING AND HANDLING

CAUTION:

Proper equipment and adequate manpower must be used in moving the range to avoid damage to the unit or the floor. The unit is heavy and rests on adjustable steel legs.

WARNING:

DO NOT lift range by the oven door handles or drip pan handle!!

WARNING:

DO NOT remove the grill or griddle assemblies!!

MOVING AND PLACING THE RANGE

The ranges have shipping weights varying from 420 lbs. to 630 lbs less approx. 50lbs. after removal of packing material. It is recommended that the door(s), grates, and front kick panel be removed to facilitate handling. This will reduce the weight for ease of handling.

It may be necessary to remove the oven doors and knobs to pass through some doorways. With the doors and knobs removed, a 29-1/16” (RGT-36/48) 29-3/8” (RGT-305) wide opening is required. Without removing the door, a 31-1/2” (RGT-36/48) or 30” (RGT-305) wide opening is required. Remove the outer carton and packing material from the shipping base.

9

UNPACKING AND HANDLING

MOVING AND PLACING THE RANGE (cont.)

Electric and gas connections should be made before the range is slid into the cabinet opening (see pages 14~18). If installing a full backguard with the range, it should also be installed before the range is placed in its final position (refer to pages 8 & 17). For proper performance, the professional range should be level. To achieve a flush fit of the range to adjoining countertops, it will be necessary to have level cabinets (front to back, and left to right across opening of the range). After checking the countertops for level and before sliding the range into place, measure the distance from the floor to the top of the counter work surface in the rear left and right corners. Adjust the corresponding rear corner of the range to an equal height of the counter, as the rear leveling legs are not accessible once the range is pushed into place. Once the range is in place, the front leg levelers can be accessed to level the front of the range. Replace the kick panel and oven doors by reversing the procedure described previously. It is important that the two screws retaining the kick panel are secure to prevent accidental access to live electrical components and wires (fig. 2).

Anti-tip device should be installed (see page 13 for instructions). The professional range should be transported by a dolly close to its final location. The range can be tipped back and supported on the rear legs while the dolly is removed. The floor under the legs should be protected (wood strips, carpet, paneling, etc.) before pushing the unit back into position.

To remove the kick panel:

Removing two screws at the top and pulling forward. The range is held to the skid by two bolts in the front, behind the kick panel, (fig. 2) and two L-brackets located on the bottom flange of the range back (fig. 3). After removing the bolts and brackets, the range must be lifted and removed from the skid.

Due to the weight, a dolly with soft wheels should be used to move this unit. The weight must be supported uniformly across the bottom (fig. 4).

Kick Panel

Kick Panel

Fig. 2

LeftRear Shipping

ShippingScrews Screws

Fig. 3

Range Must be

be Uniformly

Uniformly

or d

Supported on

on Braces

Braces

22"

Leveling Legs

Fig. 4

10

UNPACKING AND HANDLING

To remove door:

WARNING!

Do not lift oven door by the handle - this will cause damage! Be sure the oven and door are cool before you begin to remove the door!

1.Open the door all the way open (Fig. 5a).

2.Unlock the door hinges by rotating the lock forward (Fig. 5b).

3.Once both hinges are unlocked, gently close the door until approximately halfway closed. Grabbing the sides of the door and gently lifting up and slightly forward, the door will unlatch from the hinge.

4.Continue to lift and pull the door away from the range.

Fig. 5a Oven hinge assembly

To re-install door:

	1.	Position the door in approximately halfway open position.	Fig. 5b Hinge retainer clip in unlocked position
	2.	Simply place the hinge tongue into the hinge slots (See Fig. 6a).
			hinge tongue
	3.	Push the door into the slots until you feel them fall into the
		latches.

4.Open the door completely and rotate the locks into the closed position (Fig. 6b).

5. Close the oven door.	hinge
	Fig. 6a Hinge assembly

Fig. 6b Hinge retainer clip in locked position

GRIDDLE AND GRILL LEVEL ADJUSTMENTS

The grill and griddle sections (if equipped) are fastened

Shipping Screw

in place at the front with screws. They are designed to

(remove)

be stationary and not meant to be removed for cleaning.

The griddle has two leveling screws beneath the rear flue

cover which can be used to adjust the griddle to the

desired slope. To access the leveling adjustment screws,

Outer Leveling

remove the griddle flue cover by lifting upwards. The

center screw is for shipping and should be removed

Screws (2)

(Fig. 7).

Griddle Flue

Cover

Fig. 7

11

VENTILATION REQUIREMENTS

A suitable exhaust hood must be installed above the range. The following chart indicates the minimum blower capacity recommended for hood ventilation.

		Standard Counter	Island Installation
	Ventilation Unit	Installation
			Recommendatons
		Recommendatons
	HOOD	24" Deep x Unit Width	30" Deep x 36" at Bottom
		48” Range	1200 CFM
		1200 CFM
	BLOWER	*36” Range	600-1200 CFM
		600-1200 CFM
		30” Range	600 CFM
		600 CFM

* When installing a unit featuring a grill, GL models, requires a 1200 CFM ventilation unit

CAUTION:

Ventilation hoods and blowers are designed for use with single wall ducting. However, some local building codes or inspectors may require double wall ducting and/or damper. Consult local building codes and/or local agencies, before starting, to ensure that hood and duct installation will meet local requirements.

Hood blower speeds should be variable to reduce noise and loss of heated or air conditioned household air when maximum ventilation is not required. Normally, the maximum blower speed is only required when using the grill.

For best smoke elimination, the lower edge of the hood should be installed a minimum of 30" to a maximum of 36" above the range cooking surface, (page 14 & 15). If the hood contains any combustible materials (i.e. a wood covering) it must be a minimum of 36" above the cooking surface.

Due to a high volume of ventilation air, a source of make-up air (outside replacement air) is recommended. This is particularly important for tightly sealed and insulated homes. A reputable heating and ventilating contractor should be consulted.

12

INSTALLING ANTI-TIP DEVICE

All ranges must have an anti-tip device correctly installed as per the following instructions. If you pull the range out from the wall for any reason, make sure that the device is properly engaged when you push the range back against the wall. If it is not, there is a possible risk of the range tipping over and causing injury if you or a child stand, sit or lean on an open oven door.

INCLUDED PARTS:

(4) #10 x 2” wood screws,

(1) Anti-tip bracket, and (1) Installation Instructions.

INSTALLING THE KIT:

Instructions are provided for wood and cement floors. Any other type of construction may require special installation techniques as deemed necessary to provide adequate fastening of the Anti-tip bracket to the floor and wall. The use of this bracket does not preclude tipping of the range when not properly installed.

(2) Small Holes for Wood Installations

(2) Large Holes for Concrete Installations

A

(2) Wood Screws into Back Wall (ALL Installations)

BACK

WALL

		OF
	RANGE
SIDE
RIGHTOR
WALL

WOOD CONSTRUCTION:

Place the bracket against the back wall, into the right rear corner where the range is to be located. Leave a gap between the wall (or side of range) and the bracket

(see fig. 8). Drill (2) 1/8” diameter pilot holes in the center of the small holes. A nail or awl may be used if a drill is not available. Fasten the bracket securely to the floor and wall.

Fig. 8

	Model	RGT-48	RGT-36	RGT-305
	Series
	A	1/2”	5/8”	7/8”

CONCRETE OR CEMENT CONSTRUCTION:

Hardware Required:

(2) sleeve anchors, lag bolts, and washers (not provided).

Locate the bracket as described above. Drill the recommended size holes for the hardware. Install the sleeve anchors into the holes and then install the lag bolts through the bracket. The bolts must be properly tightened as recommended for the hardware. Fasten the bracket securely to the floor and wall.

ONCE INSTALLED:

Complete the range installation per the instructions provided with the product. Check for proper installation of the range and Anti-tip device by grasping the back of the unit and carefully attempt to tilt the range forward.

WARNING

ALL RANGES CAN TIP

INJURY COULD RESULT

INSTALL ANTI-TIP

BRACKET PACKED

INSIDE OVEN

SEE INSTRUCTIONS

Fig. 9

13

CABINET PREPARATION

1.The range is a free standing unit. If the unit is to be placed adjacent to cabinets, the clearances shown in fig. 10 (RGT-36 & 48) & fig. 11 (RGT-305) are required. The same clearances apply to island installations.

2.The range can be placed in various positions with respect to the cabinet front, with the front frame either flush or projecting, depending on the countertop depth.

3.The gas and electrical supply should be within the zones shown figures 10 & 11.

4.The maximum depth of over head cabinets installed on either side of the hood is 13”.

5.Any openings in the wall behind the range and in the floor under the range must be sealed.

6.When there is less than a 12” clearance between combustible material and the back edge of the range, (above the cooking surface) a DCS Low backguard or Full backguard must be installed (fig. 13, standard installation). When clearance to combustible material is over 12” no backguard is necessary (fig. 13, island installation).

These parts must be ordered separately (page 8). Fig. 13 indicates the space required for each type of backguard.

7.Always keep the appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

8.Do not obstruct the flow of combustion and ventilation air to the unit.

min. 48" wide hood min. 36" wide hood

				13"	CAUTION:
12" min. to combustible				Max	36" min. to
					combustible
18" Min.	material		, each side
					material ,
A	B		12" A		from cooking
	cooking surface				surface
3-1/4"	3-1/2"		gas supply
electrical
supply
35-3/8" max. for level counter,				Models	A B
36-3/4" max. with range				RGT-48	8" 16"
leveling legs fully extended				RGT-36	4" 12"

As defined in the“National Fuel Gas Code” ANSI Z223.1, lastest edition).

The horizontal surfaces of the range top (cooktop) trim must not be below countertop level.

Fig. 10 RGT 48” & 36” Models Only

14

CABINET PREPARATION

	min. 30" wide hood
	12" min. to combustible		13"	CAUTION:
			Max	36" min. to
18" Min.	material , each side			combustible
			A	material ,
		B		from cooking
	cooking surface			surface
	4"
	electrical and
	gas supply
35-3/8" max. for level counter,	Model	A	B
36-3/4" max. with range
leveling legs fully extended	RGT-305	2”	16”

As defined in the“National Fuel Gas Code” (ANSI Z223.1, lastest edition).

The horizontal surfaces of the range top (cooktop) trim must not be below countertop level.

Fig. 11 RGT-305 Model Only

Receptacle Box

Cover Plate

Three

Prong

Plug

Three Prong

Receptacle

2" Maximum Protrusion from Wall for Gas Supply

Gas Supply

Manual Shut-O

Valve must be

Easily Accessible

Flex Line to Range

Fig. 12 All RGT Models

15