HARDT INFERNO 2000 Installation Manual

Table of Contents

1. Before You Begin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . 4

1.1. About This Manual. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1.2. Who Should Install the Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1.3. Equipment Safety. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

1.4. Tools & Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

1.5. Warranty Information. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

2. Equipment Diagrams. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . 6

2.1. Single Rotisserie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

2.2. Double-Stacked Rotisserie. . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . 7

3. Receiving and Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3.1. Packing Checklist. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8

3.2. Single Rotisserie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

3.2.1. Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9

3.2.2. Dismounting the Rotisserie from its Pallet. . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . 9

3.2.3. Setting in Place. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10

3.3. Double-Stacked Rotisserie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

3.3.1. Unpacking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

3.3.2. Dismounting the Top and Bottom Rotisseries from their Pallets. . . . . . . . . . . . . . 12

3.3.3. Stacking the Rotisseries. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

3.3.4. Setting the Rotisseries in Place. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

4. Installing the Equipment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

4.1. Venting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

4.1.1. Hood Specification Recommendations. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

4.1.2. Chimney Installation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

4.2. Drains. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

4.2.1. Plumbing the 1.5" [38 mm] grease drain line. . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

4.2.2. connecting the 1.0" [25 mm] drain valve to drains. . . . . . . . . . . . . . . . . . . . . . . . 18

4.3. Electrical. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

4.4. Gas. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

4.4.1. Gas Pressure. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

4.4.2. Quick Disconnect Flexible Hose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

4.4.3. Attaching the Restrainer Cable. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

4.4.4. Making Gas Connections. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

4.5. Water. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

4.5.1. Water Softener. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

4.5.2. Water Connection. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

4.6. Installation of Grate sections and ceramic logs. . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

4.7. Accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

4.7.1. Grease collector pans. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

4.8. Final Checklist. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . 25

1. Before You Begin

1.1. About This Manual

This manual provides essential information for the safe and correct installation of the Hardt Inferno 2000 Rotisserie. Please read it thoroughly before beginning any installation procedures. Failure to follow these instructions may result in property damage, injury, or death, and may void your warranty. To help the reader in the utilization of this manual, certain information has been highlighted using the following conventions:

1.2. Who Should Install the Equipment

All gas, electrical, and plumbing installations must be performed by a licensed professional. Only qualified and certified technicians should perform the installation of the Hardt Inferno 2000 Rotisserie to ensure compliance with all local codes and safety regulations.

1.3. Equipment Safety

FAILURE TO CONFORM TO MINIMUM CLEARANCES CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH.

Failure to conform to minimum clearances may result in service not being able to be performed!

● Always disconnect power and gas supply before attempting any installation or maintenance.

● Wear appropriate personal protective equipment (PPE), including safety glasses and gloves, during unpacking and installation.

● Heavy equipment: Use proper lifting techniques and equipment to avoid injury.

● Ensure the installation area is well-ventilated during and after installation.

● Do not locate the rotisserie in an area where the right (control) side is next to fryers, broilers or any other appliance that emits grease, smoke, humidity, flour, etc.

● As the venturi for the burner is behind the control panel, precautions should be taken to prevent the above-mentioned particles from entering the burner and causing it to malfunction.

● The maximum cooking temperature is approximately 700 degrees Fahrenheit.

1.4. Tools & Equipment

(Note: Specific tools and equipment will vary based on the specific installation requirements of your site, e.g., type of gas connection, electrical setup, etc. This is a general list.)

● Basic hand tools (wrenches, screwdrivers, pliers)

● Level

● Measuring tape

● Pipe wrenches (for gas and plumbing connections)

● Electrical testing equipment (multimeter, voltage tester)

● Cutting tools (for piping, if required)

● Lifting equipment (forklift, pallet jack, or heavy-duty dolly, depending on unit size and weight)

● Sealant (for gas connections, as per local codes)

● Thread seal tape (for water connections)

● Leak detection solution (for gas connections)

● Flashlight or work light

1.5. Warranty Information

Refer to the separate warranty documentation provided with your Hardt Inferno 2000 Rotisserie for complete details on warranty coverage and limitations. Improper installation, as defined by this manual, may void your warranty.

2. Equipment Diagrams

2.1. Single Rotisserie

2.2. Double-Stacked Rotisserie

3. Receiving and Unpacking

3.1. Packing Checklist

Upon receipt of your Hardt Inferno 2000 Rotisserie, carefully inspect the packaging for any signs of shipping damage. If damage is observed, document it thoroughly with photographs and notify the carrier immediately.

Verify that all components listed below are present. Compare the contents of your shipment with the packing list provided by Hardt Equipment Manufacturing Inc.

● Hardt Inferno 2000 Rotisserie Unit (Single or Top/Bottom for Double-Stacked)

● Rotisserie Spits (quantity as ordered)

● Grease Collector Pans (2 required per oven)

● Chimney Flues (as supplied)

● Grate Sections

● Ceramic Logs

● Strainer (for drain)

● Overflow Strainer with 1½" brass tube

● Rubber Washers (for drain/overflow)

● Drain Elbow

● Overflow Drain Elbow

● Drain Valve

● Instruction Manuals (including this Installation Manual, Operating Manual, etc.)

● Warranty Information

3.2. Single Rotisserie

3.2.1. Unpacking

1. Carefully cut and remove any strapping securing the unit to the pallet.

2. Remove any protective wrapping, plastic film, or cardboard packaging.

3. Inspect the unit for any visible damage that may have occurred during shipping. Report any damage immediately to the carrier and Hardt Equipment.

4. Locate and verify all accessory boxes and loose components as per the packing checklist (Section 3.1).

3.2.2. Dismounting the Rotisserie from its Pallet

DISMOUNTING THE ROTISSERIE OFF THE PALLET REQUIRES A MULTI-PERSON TEAM AS THE WEIGHT OF THE ROTISSERIE IS APPROX. 1400 LBS [635 KG]

DO NOT EXERT PRESSURE ON THE DOOR GLASS OR ON PLUMBING

rrrrrrrrr

ASSEMBLIES WHEN HANDLING THE ROTISSERIE.

FOR SAFETY, A QUALIFIED FORKLIFT OPERATOR MUST APPLY COMMONLY

wwwwwAPPROVED OPERATING PRACTICES AND PRECAUTIONS DURING INSTALLATION.

CONTACT OF THE FORK LIFT WITH ANY PART OF THE ROTISSERIE OTHER THAN

ddddd THE LIFTING BRACKET WILL RESULT IN DAMAGE TO THE ROTISSERIE.

WEAR PROPER SAFETY SHOES AND GLOVES.

To facilitate easier pallet dismounting, most customers request an available

eeeeeewooden lifting rig to be used with a forklift. The following instructions describe eeee how it is used.

1. Confirm that the top of the rotisserie has adequate space for the metal lifting bracket to be positioned.

2. Carefully position the metal lifting bracket at the top of the rotisserie, taking care not to damage the top roof of the rotisserie. (The proper orientation is shown in Figure 3).

3. Align the metal lifting bracket so the shaft is centered between the two stoppers built into the rig. Figure 4 (This alignment is shown in Figure 4).

4. Lift the metal lifting bracket slightly and insert the two pins that hold the metal lifting bracket onto the shaft.

5. Confirm that the metal lifting bracket supports the

rotisserie from the Left and middle of the roof and NOT from the Right. (Confirm this configuration

as shown in Figure 4 PINS).

6. The rotisserie may now be lifted by inserting the forklift forks into the openings of the metal lifting bracket. Lift the rotisserie off its pallet and set it firmly on the floor (as shown in Figure 5).

7. Carefully remove the wooden lifting rig from the rotisserie. Figure 5

3.2.3. Setting in Place

8. Inspect the rotisserie for any remaining plastic left over from the manufacturing and packing process and remove if found. Be sure to remove the protective foam blocks Figure 6 from the glass doors.

9. Position the rotisserie in the operation area.

10. Verify the rotisserie is level from front to back and side to side. See Figure 6

11. Raise or lower the feet/optional casters to level the rotisserie if necessary. See Figure 7. Figure 7

Once the hood installation has been completed the rotisserie can be placed in position. The rotisserie should be positioned on a level surface. To allow for sufficient cooling the required minimum clearances to combustible and non-combustible surfaces are:

● Right (Control side): 24"

● Left: 9"

● Front: 30"

● Back: 18"

● Top: 12"

● Vent: 5"

● Flooring: Non-combustible

FAILURE TO CONFORM TO MINIMUM CLEARANCES CAN CAUSE PROPERTY DAMAGE, INJURY OR DEATH.

Failure to conform to minimum clearances may result in service not being able to be performed!

12. Inside the oven, verify that the Grease Collector Pans

Are secured in place (as they may have dislodged from their locations during transport). a. Ensure that the Left Hand tab (A) and slot are engaged. b. Ensure that the 2 middle slots (B) are engaged to their corresponding wall tabs. c. Ensure that the right hand side of both pans are positioned behind the stopper (C).

3.3. Double-Stacked Rotisserie

The following instructions will guide you through the process of safely stacking two Inferno 2000 ovens into a double-stacked configuration.

3.3.1. Unpacking

1. Carefully cut and remove any strapping securing the unit to the pallet.

2. Remove any protective wrapping, plastic film, or cardboard packaging.

3. Inspect the unit for any visible damage that may have occurred during shipping. Report any damage immediately to the carrier and Hardt Equipment.

4. Locate and verify all accessory boxes and loose components as per the packing checklist (Section 3.1).

3.3.2. Dismounting the Top and Bottom Rotisseries from their Pallets

DISMOUNTING THE ROTISSERIE OFF THE PALLET REQUIRES A MULTI-PERSON TEAM AS THE WEIGHT OF THE ROTISSERIE IS APPROX. 1400 LBS [635 KG]

DO NOT EXERT PRESSURE ON THE DOOR GLASS OR ON PLUMBING

rrrrrrrrr

ASSEMBLIES WHEN HANDLING THE ROTISSERIE.

FOR SAFETY, A QUALIFIED FORKLIFT OPERATOR MUST APPLY COMMONLY

wwwwwAPPROVED OPERATING PRACTICES AND PRECAUTIONS DURING INSTALLATION.

CONTACT OF THE FORK LIFT WITH ANY PART OF THE ROTISSERIE OTHER THAN

ddddd THE LIFTING BRACKET WILL RESULT IN DAMAGE TO THE ROTISSERIE.

WEAR PROPER SAFETY SHOES AND GLOVES.

A metal lifting bracket is packaged with the bottom rotisserie. It is used with a

xxxxxxforklift for both pallet dismounting and in the stacking procedure. The following xxxxxxinstructions describe how it is used.

1. Confirm that the top of the rotisserie

has adequate space for the metal lifting bracket to be positioned

.

2. Insert the metal lifting bracket on the ct top roof of the bottom rotisserie, taking care not to damage the roof. The proper orientation is shown in Figure 9

3. Align the metal lifting bracket so that the screws Figure 9 are between the two stoppers built into the wooden Figure 9 lifting rig as shown in Figure 10.

4. Lift the metal lifting bracket and insert the four screws that hold the metal lifting bracket on the roof.

5. As shown in Figure 10, confirm that the metal lifting bracket supports the bottom rotisserie from the left and middle and NOT from the right.

6. The bottom rotisserie may now be lifted by inserting the lift's forks in the openings of the metal lifting bracket. Lift the Figure 10 bottom rotisserie off of its pallet and set it on the floor as shown in Figure 11.

7. Carefully remove the wooden lifting rig from the bottom rotisserie and install it into the top rotisserie (the rotisserie without the casters) using the same instructions.

8. Proceed to section 3.3.3. Stacking the Rotisseries on page 13. Figure 11

3.3.3. Stacking the Rotisseries

For a rotisserie equipped with casters, the rotisserie must be secured by the restraining cable device included with the gas hose kit available from Hardt as outlined in section

4.4.3. Attaching the Restrainer Cable on page 21 before stacking the rotisseries

1. Ensure the bolts holding the mounting bracket on

the roof of the bottom rotisserie are tight as shown in Figure 11.

2. Lift the top rotisserie by inserting the lift’s forks in the openings of the previously installed wooden lifting rig.

3. Place the top rotisserie on to the bottom one. The four tabs on the mounting bracket must be inserted inside the Figure 12 frame of the top rotisserie. The holes in the mount of the top rotisserie must align with the holes in the mounting bracket tabs of the bottom rotisserie. See Figure 12 and Figure 13.

Figure 13

4. Install bolts and washers as shown in Figure 13.

5. Carefully back out the forklift from the installation.

6. Remove the wooden lifting from the top rotisserie. Be careful not to damage the doors or other components of the rotisseries.

7. Inspect rotisseries for any remaining plastic left over from the manufacturing and packing process, remove if found. Be Figure 14 sure to remove the protective foam blocks from the glass doors.

3.3.4. Setting the Rotisseries in Place

8. Manually position the rotisseries close to the

point of operation, leaving space for making the water, gas and electrical connections.

9. Verify that the double-stacked installation is

leveled from front to back and side to side. See Figure 15.

10. Raise or lower the casters if necessary.

See Figure 16.

When adjusting, it is necessary to slightly lift the corner of the doublestacked rotisserie at each caster location to prevent thread damage.

Hardt recommends the use of a pallet jack or lever for this procedure.

Figure 16

12. Inside the oven, verify that the Grease Collector Pans

Are secured in place (as they may have dislodged from their locations during transport). a. Ensure that the Front Baffle (A) and slot are engaged. b. Ensure that the Rear Baffle (B) are engaged to their corresponding side tabs. c. Ensure that the right hand side of both pans are positioned behind the stopper (C).

A B C Figure 17

4. Installing the Equipment

Connect the gas, electricity, and plumbing to the rotisserie.

4.1. Venting

The Inferno 4500 rotisserie is designed to be used with a hood or canopy type vent installed by a qualified professional.

The Inferno 4500 rotisserie must vent with HARDT-supplied flues. Install the hood and make-up so that air is NOT being blown into nor pulled out of the rotisserie. The hood should remove exhaust gases without disturbing the air within the rotisserie An adequate air supply must be supplied to the rotisserie at all times during operation to ensure proper flow of combustion and ventilation air The rotisserie must be installed in a draft-free area where temperatures are above 45°F [7°C].

Please consult Hardt if further guidance is needed.

4.1.1. Hood Specification Recommendations

4.1.2. Chimney Installation

1. Connect the supplied chimney flues to the designated exhaust port(s) on the top of the rotisserie.

2. Ensure a secure and airtight connection.

3. Connect the chimney flue system to the overhead Type 1 / Class A grease hood.

4. Follow all local codes and NFPA 96 guidelines for proper chimney and hood installation, including fire suppression system integration. Figure 19

4.2. Drains

4.2.1. Plumbing the 1.5" [38 mm] grease drain line.

Make sure that the rotisserie is plumbed in a manner which allows the rotisserie to remain mobile for servicing. The effluent from this drain may contain Fats, Oils and Greases (FOGs). Local ordinances may require a backflow prevention device. Consult the authority having jurisdiction to determine what regulations are in force for appliances of this type as well as regulations regarding the disposal of grease laden water and FOGs. Any liquid drained from the rotisserie will be very hot, it is recommended that copper tubing or other high temperature rated piping be used for the drain connections.

The Inferno 2000 is equipped with two drains (per rotisserie). One drain is for the Main Drain (1.5" [38 mm] diameter) and the other is for theOverflow Drain Line (1.5" [38 mm] NPT-M).

THE EFFLUENT THAT DRAINS FROM THE ROTISSERIE CAN BE EXTREMELY HOT.

Drain Installation:

1. There are two holes in the rotisserie's water pan. The drain hole is the one located in the center of the rotisserie's water pan.

2. Underneath the rotisserie, place the two rubber washers onto the flat portion of the drain elbow and line up the drain elbow with the center hole of the rotisserie's water pan.

3. Inside the rotisserie, insert the strainer into the center hole of the water pan and tighten the strainer into the drain elbow.

4. Attach the drain valve in the location most accessible to the employees.

5. Connect the drain valve to your facility's waste plumbing system.

6. When installing a rotisserie equipped with casters, make sure that the drain is not hard plumbed into the floor so as to allow the unit to remain mobile Figure 20-a for servicing.

7. Please consult the authority having jurisdiction to determine what regulations are in force regarding the disposal of grease-laden water.

Overflow Installation:

1. The overflow is located in the front of the rotisserie's water pan.

2. Underneath the rotisserie, place two rubber washers onto the flat portion of the overflow drain elbow and line it up with the front hole of the rotisserie's water pan.

3. Inside the rotisserie, insert the overflow strainer (the one with the 1½" brass tube sticking up) into the front hole of the water pan and tighten it into the overflow drain elbow.

4. (If the overflow is connected to the drain pipe it must only join this pipe after the valve so that the overflow is free-flowing.)

5. Connect the overflow drain elbow to your facility's waste plumbing system.

6. Please consult the authority having jurisdiction to determine what regulations are in force regarding Figure 20-b the disposal of grease laden water.

4.2.2. connecting the 1.5" [38 mm] drain valve to drains

It is critical to ensure that the drain connection is not hard plumbed into the floor. This measure allows the unit to remain mobile for servicing and maintenance.

1. Attach the drain valve in a location that is most accessible to operating employees.

2. Connect the drain valve directly to your facility's waste plumbing system.

3. For units equipped with casters: It is critical to ensure that the drain connection is not hard plumbed into the floor. This measure allows Figure 21 the unit to remain mobile for servicing and maintenance.

4. Consult the authority having jurisdiction to determine the local regulations and requirements governing the disposal of grease-laden water.

4.3. Electrical

THE ROTISSERIE IS SUPPLIED WITH A 6.0 FOOT [183 CM] LONG ELECTRICAL CORD. THE CORD IS EQUIPPED WITH A THREE-PRONG (GROUNDING) PLUG FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND SHOULD BE PLUGGED DIRECTLY INTO A PROPERLY GROUNDED THREE-PRONG RECEPTACLE. DO NOT CUT OR REMOVE THE GROUNDING PRONG FROM THIS PLUG.

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.

IF REQUIRED BY LOCAL REGULATION, A GROUND FAULT CURRENT INTERRUPTER (GFCI) MUST BE INSTALLED BY A QUALIFIED ELECTRICIAN.

The appliance electrical diagram is located on the inside surface of the right side access panel.

WHEN THE OVEN IS PLUGGED IN, THERE ARE POTENTIALLY DANGEROUS VOLTAGES PRESENT IN THE CONTROL CIRCUITS.

DO NOT OPEN THE ELECTRICAL COMPARTMENT AS POTENTIALLY LETHAL VOLTAGES ARE PRESENT INSIDE.

4.4. Gas

THE INSTALLATION OF THE GAS SUPPLY MUST BE DONE BY A QUALIFIED PLUMBER IN ACCORDANCE WITH LOCAL GAS CODES; OR IN THE ABSENCE OF LOCAL CODES IN ACCORDANCE WITH THE NATIONAL FUEL GAS CODE; ANSI Z223.1/NFPA 54, OR THE NATURAL GAS AND PROPANE INSTALLATION CODE; CSA B149.1, AS APPLICABLE INCLUDING:

DURING A PRESSURE TEST OF THE GAS SUPPLY PIPING SYSTEM, THE APPLIANCE MUST BE COMPLETELY ISOLATED BY DISCONNECTING THE QUICK DISCONNECT GAS LINE IF THE TEST PRESSURE IS ABOVE 0.5 PSI [3.5 KPA]. IF THE TEST PRESSURE IS EQUAL TO OR BELOW 0.5 PSI [3.5 KPA], ONLY THE APPLIANCES MANUAL SHUTOFF VALVE MUST BE CLOSED.

THE ROTISSERIE IS VERY HOT WHEN OPERATING. MAKE SURE THAT THE MAIN GAS VALVE IS INSTALLED IN A LOCATION EASILY ACCESSIBLE TO THE EMPLOYEES. ENSURE THE FACILITY GAS SUPPLY IS TURNED OFF BEFORE OPENING ANY CONNECTIONS PRIOR TO OR DURING THE GAS HOSE INSTALLATION AND CONNECTION OF THE ROTISSERIE. A RESTRAINING DEVICE MUST BE INSTALLED SUCH THAT THE ROTISSERIE MOVEMENT IS LIMITED WITHOUT RELYING ON THE 'QUICK-DISCONNECT' HARDWARE OR ITS ASSOCIATED PIPING. It is required that Inferno 2000 rotisseries be equipped with quick-disconnect gas/water installation hardware. FOR A ROTISSERIE EQUIPPED WITH CASTERS, IT IS ALSO REQUIRED THAT IT BE EQUIPPED WITH A CONNECTOR THAT COMPLIES WITH THE STANDARD FOR CONNECTORS FOR MOVABLE GAS APPLIANCES, ANSI Z21.69 OR CONNECTORS FOR MOVABLE GAS APPLIANCES, CAN/CSA-6.16, AND A QUICK DISCONNECT DEVICE THAT COMPLIES WITH THE STANDARD FOR QUICK DISCONNECT DEVICES FOR USE WITH GAS FUEL, ANSI Z21.41 (CSA 6.9).

4.4.1. Gas Pressure

Natural Gas Incoming Pressure: 7 inches W.C. [1.74 kPa] – 12 inches W.C. [2.99 kPa]. Propane Incoming Pressure: 11 inches W.C. [2.74 kPa] – 12 inches W.C. [2.99 kPa].

4.4.2. Quick Disconnect Flexible Hose

All hardware required for a quick-disconnect gas/water installation may be purchased from HARDT. The quick-disconnect flexible hose and pipe adapter (both shown in ) are available from Hardt.

4.4.3. Attaching the Restrainer Cable

FOR A ROTISSERIE EQUIPPED WITH CASTERS, THE ROTISSERIE MUST BE SECURED BY THE RESTRAINING CABLE DEVICE INCLUDED WITH THE GAS HOSE KIT AVAILABLE FROM HARDT AS OUTLINED BELOW:

If the rotisserie is a double-stacked, the restraining cable can be installed either on the top or bottom oven. If the cable is installed on the top oven, it must be installed prior to stacking

the 2 ovens together.

The restraining cable and the staple bracket are supplied with the quick-disconnect kit (the kit must be ordered along with the rotisserie, see Figure 24).

The staple bracket must be installed by a qualified contractor.

Figure 23

4.4.4. Making Gas Connections

1. The gas connection is located behind the right rear corner of the rotisserie. See Figure 25.

2. Apply an approved thread sealant to the threaded pipe end on the gas pipe extending from the rear of the rotisserie.

3. Screw the Quick-Disconnect fitting (pipe adapter shown in Figure 22) onto the threaded connection.

4. Attach the flexible gas supply hose to the facility gas supply line and connect the gas to the rotisserie by sliding the Quick-Disconnect hose fitting onto the pipe adapter. Figure 25

5. Open the main gas valve from the facility gas supply line(s).

6. Check all hoses, fittings and connections for leaks prior to operating the rotisserie.

FAILURE TO CHECK FOR LEAKS MAY RESULT IN INJURY OR DEATH.

4.5. Water

The manufacturers’ recommended installation instructions DO NOT supersede any local plumbing regulations. Installation must be done by a certified tradesman and in accordance with all code requirements. Each rotisserie requires a connection to a hot water source. It is recommended that high temperature rated hoses and pipes are used to provide water to each rotisserie. Each rotisserie requires a water pressure of 30 – 60 psi [210 - 410 kPa] at inlet.

4.5.1. Water Softener

In locations where the water hardness exceed 4.0 GPG [70.0 PPM] a water softener is required. External softeners are not required in locations that have integrated water softening systems in their potable water supply lines. For all other locations it is recommended that you install an external water softener system. The softener should be installed on the water supply line to the rotisserie and be connected to the water inlet located at the back of the rotisserie. DO NOT MOUNT THE WATER SOFTENER DIRECTLY ON THE ROTISSERIE.

4.5.2. Water Connection

1. Ensure that the facility water supply is turned off.

2. Locate the water inlet connection at the lower rear right corner of the rotisserie (see Figure 26).

3. Connect the rotisserie to the water supply line by using a flexible hose. If using the connection kit available from Hardt, assemble as shown in Figure 26.

WRAP 3 (MAXIMUM) CLOCKWISE TURNS OF TEFLON TAPE TO ALL EXTERNAL THREADS.

Notes: (1) If the rotisserie does not have casters, it can be connected by using direct hard plumbing. (2) Some rotisseries are built with bottom connections (that differ from the plumbing location shown in Figure 26) but the setup and instructions are the same. Figure 26

4. Ensure that the drain valve handle at the side of the rotisserie is set to ‘OPEN’. Open the water supply valve and check for leaks.

ALL SUPPLY SIDE WATER FITTINGS MUST BE INSTALLED BY A QUALIFIED PLUMBER.

4.6. Installation of Grate Sections and Ceramic Logs

The grates and ceramic logs should be

1.

installed as shown in figure 27.

2. The grate sections should be leaning against the back inside wall of the unit.

3. The ceramic logs should be placed vertically, using the locating groove to position them on the grates. Figure 27

Do not use more than 4 ceramic logs at one time within the unit.

4.7. Accessories

4.7.1. Grease collector pans

1. Place the supplied grease collector pans into their designated slots or areas beneath the cooking area. These pans are crucial for collecting grease runoff during operation and must be properly installed before use.

Wewkfjwkqjewfklwetk3twkhrkl3 4hFigure 28

4.8. Final Checklist

Before operating the Hardt Inferno 2000 Rotisserie, perform the following final checks:

● [ ] All packaging materials have been removed from and around the unit.

● [ ] The rotisserie is positioned on a level surface.

● [ ] All minimum clearances to combustible and non-combustible surfaces have been met (Right: 24", Left: 9", Front: 30", Back: 18", Top: 12", Vent: 5", Flooring: Non-combustible).

● [ ] The Type 1 / Class A grease hood and chimney flues are properly installed and connected, without air being blown into or pulled out of the rotisserie.

● [ ] The grate sections and ceramic logs are correctly installed.

● [ ] The 1.5" [38 mm] grease drain line is properly plumbed and connected to the facility's drainage system, with the drain valve accessible.

● [ ] The 1.0" [25 mm] water inlet drain line (if applicable) is plumbed.

● [ ] The overflow is correctly installed and connected to the facility's drainage system.

● [ ] All electrical connections are made by a licensed electrician, meet code, and are properly grounded.

● [ ] The gas supply is connected by a licensed professional, all connections are leak-free, and gas pressures meet specifications (Natural Gas: 7” W.C. min; Propane Gas: 11” W.C. min).

● [ ] If casters are present, the quick disconnect gas/water hardware is correctly installed.

● [ ] The restrainer cable is securely attached to the rotisserie and anchored to a fixed point.

● [ ] The water supply is connected, and any necessary backflow prevention device or water softener is installed.

● [ ] All accessory grease collector pans are in place.

● [ ] Review the operating manual for initial startup procedures and user instructions.

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