Reece MILLI User Manual

MILLI
PURE PROGRESSIVE SHOWER/BATH MIXER
page 1 of 3
62
Dimensions are nominal measurements only.
SPECIFICATIONS
Recommended Use
Finish
Pressure Rating
Temperature Rating
Suitable Hot Water Units
Domestic, Hotel and Commercial.
Chrome, Matt Black, Rose Gold,
Brushed Gunmetal.
Maximum continuous operating pressure 1000kPa.
As per AS/NZS 3500 pressure must be limited to 500kPa on any new home extension or renovation.
For best performance and longer life we recommend 150-500kPa
Hot and cold water inlet pressure should be equal.
Max continuous working temperature
Storage Tank: Yes
Continuous Flow: Yes
Gravity Feed: Not recommended
65 deg. C
28
To see the complete MILLI range go to
www.reece.com.au/bathrooms
CLEANING RECOMMENDATIONS
We recommend the use of soapy water or approved cleaners.
This product should not be cleaned with abrasive materials.
Damage caused by any improper treatment is not covered by the product warranty. Refer to Warranty Conditions.
AS/NZS 3718 LIC. 20081
without prior notification. Dimensions are nominal measurements only. Dimensions and set-outs listed are correct at time of publication however the manufacturer/distributor takes no responsibility for printing errors.
Tech Page Version 1
MILLI
Tapware is to be installed by a Licensed Plumber in accordance with AS/NZS 3500:2003
Recommended working water pressure 150 - 500 kPa. Maximum water temperature is 65 deg.C.
Fig.2
Handle
Adjustment
Fitting
Set Screw
Set Screws must be tightened onto the Flats of the Cartridge extension
Cartridge Extension
Combined wall thickness not to excees 25mm
NOGGING
Wall
Stud
Handle
Body
Set
Screw
FRONT FACE
OF STUD
Finished wall
surface
Cover Flange
Pressure
Plug
Hot
28-32mm
Apply
Sealant
Apply Sealant
after fitting
Fig.1
Cartridge Extension
Set Screw Flat
Handle
Adjustment
Fitting
Wall cut out
47 - 52mm
Round
PURE PROGRESSIVE SHOWER/BATH MIXER
INSTALLATION INSTRUCTIONS
page 2 of 3
Plumbers, please ensure a copy of the installation instructions is left with the end user for future reference
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