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INSTALLATION & OPERATING MANUAL
Chicken Broilers: CH-3, CH-4, CH-5, CH-6
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE
VICINITY OF THIS OR ANY APPLIANCE.
FOR YOUR SAFETY
POST INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS IN A
PROMINENT LOCATION. THIS INFORMATION SHALL BE OBTAINED BY CONSULTING YOUR
LOCAL GAS SUPPLIER.
WARNING
IMPROPER INSTALLATION, ADJUSTMENT, ALTERATION, SERVICE OR MAINTENANCE
CAN CAUSE PROPERTY DAMAGE, INJURY, OR DEATH. READ THE INSTALLATION,
OPERATING, AND MAINTENANCE INSTRUCTIONS BEFORE INSTALLING OR SERVICING
THIS EQUIPMENT.
KEEP THE BROILER AREA FREE AND CLEAR FROM COMBUSTIBLE AND NONCOMBUSTIBLE
CONSTRUCTION.
THIS BROILER HAS ZERO CLEARANCE TO NON COMBUSTABLE WALLS.
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR.
Marsal & Sons, Inc. 175 East Homan Ave., Lindenhurst, NY 11757
THIS MANUAL MUST BE RETAINED FOR FUTURE REFERENCE.
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INSTALLATION & OPERATING MANUAL
I.
INSTALLATION MANUAL
SERVICE ACCESS 1
GAS CONNECTION 1
GAS SPECIFICATIONS 1
DELIVERY 2
BROILER LOCATION 2
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION 2
II.
OPERATING MANUAL
STARTING THE BROILER 3
SHUT DOWN INSTRUCTIONS 3
MAINTENANCE AND CLEANING 3
TABLE OF CONTENTS
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INSTALLATION MANUAL
Installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Codes, CAN/CGA-B149.1, or the Propane
Installation Code, CAN/CGA-B149.2, as applicable.
1.
The appliance and its individual shuto valve must be disconnected from the gas supply
piping system at test pressures in excess of ½ psig (3.45kPa).
2.
The appliance must be isolated from the gas supply piping system by closing its individual
manual shut-o valve during any pressure testing of the supply system at test pressures
in excess of ½ psig (3.45kPa).
SERVICE ACCESS
All service is down from the front of the unit.
GAS CONNECTION
1
A ¾” NPT inlet is located at the left front of the broiler. Undersized gas supply lines will restrict
gas supply and aect broiler performance. If other appliances are supplied by the same supply
line the supply line must be sized to carry the combined volume without causing more than
½” pressure drop at the manifold of each appliance on the line at full rate.
NOTE: During installation, there will be air in the line. The air must be bled o before ignition
can be established.
GAS PIPING
A properly sized gas supply system is essential for maximum oven performance. Piping should
be seized to provide a supply of gas sucient to meet the maximum demand of all appliances
on the line without loss of pressure at the equipment.
GAS SPECIFICATIONS
Input Rate Manifold Pressure
Models
CH-3
CH-4
CH-5
CH-6
NATURAL
GAS
105,000 105,000 4.5 IN. WC 10 IN. WC
140,000 140,000 4.5 IN. WC 10 IN. WC
175,000 175,000 4.5 IN. WC 10 IN. WC
210,000 210,000 4.5 IN. WC 10 IN. WC
PROPANE
GAS
NATURAL
GAS
PROPANE
GAS
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DELIVERY
Marsal & Sons, Inc. cannot assume responsibility for loss or damage suered in transit. The
carrier assumed full responsibility for delivery in good order when the shipment was accepted.
We are, however, prepared to assist you if ling a claim is necessary.
BROILER LOCATION
The broiler should be installed in a location in which the facilities for ventilation permit
satisfactory combustion of gas and proper venting. The broiler should be located so as not to
interfere with proper circulation of air within the conned space. In buildings where normal
inltration does not provide the necessary air, outside air should be introduced.
THIS BROILER MUST BE LOCATED UNDER A PROPERLY VENTED EXHAUST HOOD.
It is essential that an adequate air supply to the broiler be maintained to provide a sucient
ow of combustion and ventilation air.
2
Before making any utility connections to this broiler, check the rating plate to be sure the broiler
specications are compatible with the gas and electrical services supplied for the broiler.
The drain on the drain pan can be attached to a grease trap or a utility bucket or equivalent
placed under the drain and emptied as needed or at least once a day.
ADJUSTMENTS ASSOCIATED WITH INITIAL INSTALLATION
Each broiler, and its component parts, have been thoroughly tested and inspected prior to
shipment. However, it is often necessary to further test or adjust the oven as part of a normal
and proper installation. These adjustments are the responsibility of the installer, or dealer.
Since these adjustements are not considered defects in material or workmanship, they are not
convered by the Original Equipment Warranty.
No installation should be considered complete without proper inspection, and if necessary,
adjustment by qualied installation or service personnel.
Contact the factory, factory representative or a local service company to perform maintenance
and repairs.
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OPERATING MANUAL
STARTING THE BROILER
1.
Turn main valve on so that the handle is in the up and down position.
2.
Light each pilot using a long lighter through holes along side the burner.
3. Turn burner valves on by turning counter-clockwise as indictated by the control
knobs.
SHUT DOWN INSTRUCTIONS
1.
Turn o burner valves by turning clockwise to the o position as indicated by the control
knobs.
3
2.
To turn o burners and pilots you can turn main valve to the left and right position.
3. A 5 minute complete shut o period is necessary before the broiler can be
relighted.
CLEANING THE BROILER
On the stainless steel body the deposits of baked on splatter may be removed with an nontoxic industrial stainless steel cleaner. Heavy deposits may be removed with any non-toxic
commercial oven cleaner.
1.
Apply cleaners when the oven is cold, and always rub with the grain of the metal.
DAILY CLEANING
•
Clean the metal bars using a scraper and brush to remove any debree deposited on the
grill.
•
Lift the grill and clean any deposits that are left in the broiler area.
WEEKLY CLEANING
•
Thoroughly clean the entire broiler makes sure that the burner ports and pilots are free
of any debree.
•
Check the air shutter is free from any dust or dirt.
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