Southbend CG-12SC Installation Manual
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
OPERATOR’S MANUAL
Combination Oven
Model CG/12SC Model CG/22SC
!
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.
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526
www.southbendnc.com
ANUAL
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MANUAL SECTION CB
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SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and
aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and
precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the
operator, service personnel, or to the equipment.
!
DANGER
!
WARNING
!
CAUTION
NOTICE
This symbol warns of immediate hazards that will result in severe injury or
death.
This symbol refers to a potential hazard or unsafe practice that could result in
injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in
injury, product damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
!
WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other
appliance.
Keep area around appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location, detailed instructions to be followed in the
event the operator smells gas. Obtain the instructions from the local gas supplier.
!
WARNING
BURN HAZARD
Watch for clogged drain - can create burn hazard when door is opened.
Stand back when opening doors - hot steam, hot air, and/or hot water may escape from oven.
!
WARNING
SHOCK HAZARD
Do not open panels that require use of tools.
Unit must be cleaned daily and properly maintained to reduce chances of unsafe operating
conditions.
NOTICE
Southbend EZ Com combination ovens are intended for commercial use only. Not for household use.
Warranty will be void if service work is performed by other than a qualified technician, or if other than
genuine Southbend replacement parts are installed.
Be sure this Operator’s Manual and important papers are given to the proper authority to retain for
future reference.
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Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment
on the market.
You will find that your new equipment, like all Southbend equipment, has been designed and manufactured
to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered
and designs are verified through laboratory tests and field installations. With proper care and field
maintenance, you will experience years of reliable, trouble-free operation. For best results, read this
manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
T
ABLE OF CONTENTS
Model Numbers
This manual is for Southbend EZ Com Combination Oven models CG/12SC and CG/22SC. The serial plate
is located behind the lower front panel on the left side. On double-stacked models each oven has its own
serial plate.
Table of Contents
Specifications .........................................................................................................................4
Installation ..............................................................................................................................7
Operation..............................................................................................................................17
Cooking Hints .......................................................................................................................19
Cleaning ...............................................................................................................................24
Troubleshooting....................................................................................................................26
Parts .....................................................................................................................................35
Read these instructions carefully before attempting installation. Installation and initial startup should be
performed by a qualified installer. Unless the installation instructions for this product are followed by a
qualified service technician (a person experienced in and knowledgeable with the installation of commercial
gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited
Warranty will be rendered void and no warranty of any kind shall apply.
In the event you have questions concerning the installation, use, care, or service of the product, write to:
Southbend
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
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PECIFICATIONS
PECIFICATIONS
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The Southbend EZ Com is a combination convection oven and convection steamer. The oven can cook with
SPECIFICATIONS
dry heat (“oven” mode, 145°F to 500°F), steam (at 215°F), or moist heat (“combi” mode, 145°F to 500°F).
Two fan speeds are available. The operator can press a button to inject steam while cooking in oven mode.
A “cool-down” mode rapidly cools the oven with forced air and a cool-water spray.
The five eleven-position racks can hold five 2.5" x 18" x 26" pans or ten 2.5" x 12" x 20" pans.
A hand-held spray hose is convenient for rinsing the oven cavity. The oven cavity and a drain trough along
the bottom edge of the door opening drain out tubes on the back of the oven. A digital timer can be set as a
reminder to the operator. There is no boiler, so no routine de-liming is necessary.
The Model CG/12SC consists of one oven mounted on legs, while the Model CG/22SC consists of two
stacked units that have separate utility connections. Both models have casters as standard equipment.
EZ C
GAS
Heat is supplied by gas burners that burn either natural gas of propane (specified when the EZ Com is
ordered, but field convertible). Burners total 90,000 BTU for a Model CG/12SC and 180,000 BTU for a Model
CG/22SC. Supply pressure should be greater than 7" W.C. for natural gas or greater than 11" W.C. for
propane. A 3/4" NPT male connector located on the back of each oven.
The EZ Com has an intermittent standing pilot. When the unit is turned on, the lighting sequence is
controlled by an ignition module. A hot surface ignitor ignites the pilot, which stays lit for the entire time the
EZ Com is turned on and the flame is proven by a flame sensor.
WATER
Cold water consumption is regulated to approximately 0.5 gallons per minute per oven. Water pressure must
be in the range 30 psi (205 kPa) to 60 psi (410 kPa). To minimize service problems and to meet warranty
requirements, a water treatment system (softener) is recommended if water quality does not meet the
following specifications: total dissolved solids (TDS) 60 ppm, hardness 2 grains or 35 ppm, pH factor 7.0 to
7.5. A 3/8" female NPT “tee” connector is located on the back of each oven.
WATER DRAINS
Each oven cavity is drained out a 2" OD tube extending from the back of the oven. An adjacent, 3/4" OD
tube drains the front drain trough of each oven. The drain tubes must be unobstructed and free-venting to
atmospheric pressure! See page 14 for more drain information.
ELECTRICITY
Each oven of 120-volt units can draw a maximum of 8.0 amps (use a 15 amp circuit breaker for each oven)
through a six-foot cord with a three-prong plug that plugs into a standard 120 VAC, 60 Hz, 1-phase outlet.
Each oven of 208-volt units can draw a maximum of 4.0 amps (use a 15 amp circuit breaker for each oven)
and has a terminal block inside the right-side compartment that must be wired to a 208 VAC, 50-60 Hz, 1phase source.
CLEARANCES AND VENTILATION
For non-combustible adjacent surfaces, no clearance is required on the sides or bottom. See page 11 for
details. A flue riser is attached to the left-rear corner of the oven. Installation under a hood is recommended.
CONSTRUCTION
The exterior of the oven is #4 finish stainless steel, except for the aluminized-steel back. The door (both
sides) and oven interior (including heat exchangers and baffle) are #316 stainless steel. The single insulated
door is hinged on the left, and has a positive door catch with a single-action release.
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DIMENSIONS OF MODEL CG/12SC
40.7" (1034)
38.5" (978)
S
PECIFICATIONS
SPECIFICATIONS
23.7" (601)
5.4" (137)
31.9"
(810)
60.0"
58.0"
(1524)
(1473)
19.9"
(505)
6.0" (152)
FRONT RIGHT SIDE
11.0" (279)
Flue Riser
35.2"
(894)
39.3"
(997)
Power Cord
BACK
Water Inlet
Gas Connection
Front-Trough Drain
Cavity Drain
TOP
Dimensions are in inches and (millimeters).
Oven Interior Height: 22.0" (559)
Crated Weight: 600 lbs. (270 kg.)
Crate Height: 45.0" (1143)
Width: 22.0" (559)
Depth: 31.8" (806)
Width: 55.0" (1397)
Depth: 45.5" (1156)
Volume: 65.2 cu. ft (1.85 cu. m)
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33.4"
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29.8"
(848)
(757)
2.0" (51)
12.5" (319)
17.6" (447)
18.3" (465)
20.2" (513)
2P
26.5"
(673)
29.2"
(742)
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PECIFICATIONS
DIMENSIONS OF MODEL CG/22SC
40.7" (1034)
38.5" (978)
SPECIFICATIONS
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23.7" (601)
5.4" (137)
FRONT
11.0" (279)
Flue Riser
71.4"
(1814)
31.9"
(810)
70.0"
(1778)
31.9"
(810)
6.0" (152)
RIGHT SIDE
BACK
39.3"
35.2"
(997)
(894)
Water Inlet
Gas Connection
TOP
Dimensions are in inches and (millimeters).
Oven Interior Height: 22.0" (559)
Crated Weight: 1200 lbs. (540 kg.)
Crate Height: 69.0" (1753)
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Width: 22.0" (559)
Depth: 31.8" (806)
Width: 55.0" (1397)
Depth: 45.5" (1156)
Volume: 99.9 cu. ft (2.83 cu. m)
Power Cord
14.1"
13.5"
(357)
(342)
(251)
2.0" (51)
12.5" (319)
PERATOR’S MANUAL
9.9"
17.6" (447)
The upper oven has separate utility connections, each 31.9"
(810 mm) above the corresponding lower-oven connection.
Front-Trough Drain
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20.2" (513)
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9.3"
(235)
6.6"
(168)
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!
CAUTION
Do not locate unit adjacent to any high heat or grease producing piece of equipment, such as a range
top, griddle, fryer, etc., that could allow radiant heat to raise the exterior temperature of the
combination oven above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.
I
NSTALLATION
NOTICE
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection
Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having
jurisdiction” when it comes to installation requirements for equipment.
INSTALLATION
Step 1: Unpack
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has
assumed responsibility for its safe transit and delivery. If damaged equipment is received, either
apparent or concealed, a claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must
then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse
the claim. The carrier can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or
loss that is not apparent until after the equipment is uncrated. The carrier should arrange an
inspection. Be certain to hold all contents plus all packing material.
1. Uncrate carefully. Report any hidden damage to the freight carrier IMMEDIATELY.
2. Do not remove any tags or labels until unit is installed and working properly.
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Step 2: Install the Legs and/or Casters
For Model CG/12SC (single-oven) units, a set of legs and a set of casters is packed in the shipping crate.
Install the legs and casters using the following procedure:
1. Raise the EZ Com sufficiently to allow legs to be bolted to the bottom corners. For safety, “shore up”
and support the oven with an adequate blocking arrangement strong enough to support the load.
2. Bolt the legs to the bottom of the oven.
3. Screw the four casters into the threaded holes in the bottom of each leg. The two casters with a lockingbrake should be attached to the front legs of the EZ Com.
4. Gently lower the EZ Com onto a level surface. Never drop or allow the oven to fall.
INSTALLATION
5. Use a level to make sure that the EZ Com is level. Each caster can be screwed in or out to lower or raise
each corner. Tighten the lock nuts after the EZ Com has been leveled.
For Model CG/22SC (double-oven) units, a set of casters is packed in the shipping crate. Install the casters
using the following procedure:
1. Raise the EZ Com sufficiently to allow casters to be bolted to the bottom corners. For safety, “shore up”
and support the oven with an adequate blocking arrangement strong enough to support the load.
2. Screw the four casters into the threaded holes in the bottom corners of the EZ Com. The two casters
with a locking-brake should be attached to the front corners.
3. Gently lower the EZ Com onto a level surface. Never drop or allow the oven to fall.
4. Use a level to make sure that the EZ Com is level. Each caster can be screwed in or out to lower or raise
each corner. Tighten the lock nuts after the EZ Com has been leveled.
NOTICE
Unit must be level to assure maximum performance. Improper leveling may void warranty.
NOTICE
Adequate restraining means must be attached to rear of appliance when installed. Installation must
conform to local codes as applicable.
!
WARNING
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, CAN1-6.9. Adequate means must be provided to limit the movement
of the appliance without depending on the connector and the quick-disconnect device or its
associated piping to limit the appliance movement.
!
WARNING
If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it
when the appliance is moved to it originally installed position.
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Step 3: Installation of Optional Open Pan Storage
The following describes how to assemble the optional open pan storage. All holes are pre-drilled for the
provided screws.
1. Attach the legs to the oven as described in installation Step 2 on page 8.
2. Attach the two frame hangers (items “A” in the following drawing) using four screws for each hanger. The
flange-side of each hanger must be on the side of the hanger closest to the edge of the oven.
A
A
Side View
LEGS NOT SHOWN
A
Install legs first!
Bottom View
INSTALLATION
3. Attach the pan-stop to the shelf by first inserting the tab on the bottom of the pan-stop through the slot
near the rear of the shelf, then tilting the pan-stop up to a vertical position (as shown in the following
drawing). Secure the pan-stop with a screw that passes through a hole in the shelf and into a threaded
hole on the tab of the pan-stop (do not fully tighten this screw yet). Position the shelf below the oven with
the shelf resting on the top of the caster flanges, as shown below.
Pan-Stop
Pan-Stop
Shelf
Tab
Side of Shel
Pan-Stop Shelf
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4. Hang the two pan guides from the frame hangers. The guides cannot be inserted from the side of the
oven because the legs are in the way. Instead, begin by holding the guide parallel to the side of the oven
with the horizontal bars of the guide extending inward (so that the pans can rest on them). Insert the
guide from in front of the oven. Slip the top-front hook of the guide though the opening on the front of the
front frame hanger near the final-position hole, then slip the top-rear hook of the guide around the end of
the flange of the rear frame hanger. Finally, slide the guide toward the center of the oven until the hooks
drop through the final-position holes in the frame hangers.
LEGS NOT SHOWN
Install legs first!
INSTALLATION
Final
Position
Holes
Bottom View Showing
Guide Being Inserted
Side View Showing
Guide in Final Position
1. Slip top-front hook of
guide through opening
on front of front hanger.
2. Slip top-rear hook of
guide around end of
flange on rear hanger.
1
2
5. Lift the shelf upwards until it is in contact with the lowest horizontal bar of the guides (the bottom ends of
the guides should extend into matching holes on the shelf). Attach the shelf to the guides using four
clips, each of which is attached to the shelf with two screws.
Clip
Side of Shelf
Clips (Right Front Leg Not Shown)
6. Secure the top of the pan-stop to the bottom of the oven with a screw, and tighten the screw holding the
pan-stop to the shelf.
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Step 4: Check Clearances and Ventilation
!
WARNING
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NSTALLATION
There must be adequate clearance between oven(s) and construction. Clearance must also be
provided for servicing and for operation.
Minimum Clearances:
From Combustible Construction From Non-Combustible Construction
Back 7" 7"
Right Side 0" 0"
Left Side 0" 0"
Floor 0" 0"
Adequate clearance must be provided in the aisle and on the left side to allow the door to open
sufficiently to permit the removal of the racks. Adequate clearance must be provided on the right side
for use of the sprayer hose.
!
WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove
flue products can cause headaches, drowsiness, nausea, or could result in death.
All units must be installed in such a manner that the flow of combustion and ventilation air are not
obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front or rear of
the unit, as combustion air enters through this area. Be sure to inspect and clean the ventilation
system according to the ventilation equipment manufacturer’s instructions.
INSTALLATION
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be
covered by the warranty.
Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend
6" past the appliance and the bottom edge be located 6'6" from the floor. Filters should be installed at an
angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the
run-off grease in a drip pan, unusually installed with a filter. A strong exhaust fan tends to create a vacuum in
the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings
approximately equal to the fan area will relieve such a vacuum.
The exhaust fan should be installed at least 2" above the vent opening at the top of the unit.
In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the
“OFF” position. Do this only long enough to check equipment performance. Then turn hood back on and let it
run to remove any exhaust that may have accumulated during the test.
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Utility Connections
INSTALLATION
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Electrical Connection
(120-volt ovens have a
6-foot power cord with a
120VAC grounded plug;
208-volt ovens have a
hole for a strain-relief
fitting and a terminal
block located inside the
right-side compartment)
Water Inlet (3/8" NPT female)
Gas Connection (3/4" NPT male)
Oven Cavity Drain
(2" O.D. tube)
Front Trough Drain
(3/4" O.D. tube)
Model CG/22SC shown. Each oven of this doublestacked model has separate utility connections.
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Step 5: Electrical Connection
Each oven of a 120-volt unit has a six-foot power cord that fits any standard 120 VAC three-prong grounded
receptacle. Each oven can draw up to 8 amps, and should be plugged into an outlet with its own 15-amp
circuit breaker.
Each oven of a 208-volt unit has a hole for a strain-relief fitting on the rear of the oven and a terminal block
located inside the right-side compartment of the oven. Remove the right-side panel of each oven. Install a
strain-relief fitting in the hole, then thread the power supply cable through the strain-relief fitting and connect
it to the terminals of the terminal block according to the wiring diagram (see page 34). Finally, re-attach the
right-side panel to the oven.
NOTICE
The unit, when installed, must be electrically grounded and comply with local codes, or in the
absence of local codes with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electric
Code, CSA C22.2, as applicable.
!
WARNING
A POSITIVE GROUND CONNECTION IS ESSENTIAL. DO NOT ALLOW ANY TAMPERING OR
ADJUSTMENT OF ANY CONTROL OR WIRING. THE UNIT IS FACTORY SET. ADJUSTING ANY
INTERNAL COMPONENT OTHER THAN THE MAIN FUSE BLOCK CAN VOID THE WARRANTY.
INSTALLATION
!
WARNING
ELECTRICAL GROUNDING INSTRUCTIONS
This appliance (120V ovens only) is equipped with a three-prong (grounding) plus 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 the plug.
Step 6: Water Supply Connection
Connect a cold water line to the 3/8" female NPT “tee” connector located on the back of each oven (see
illustration on page 12).
To facilitate cleaning, plus allow access to the rear of the unit, flexible connections are recommended.
NOTICE: WATER SPECIFICATION
To meet warranty requirements, supply water must meet the following specification:
Pressure ...........................................30 to 60 psi (205 to 410 kPa)
Total Dissolved Solids (TDS)............60 PPM
Hardness ..........................................2 Grains or 35 PPM
pH Factor ..........................................7.0 to 7.5
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Step 7: Water Drains
Each oven has two drain tubes: a 2" O.D. tube that drains the oven cavity and a 3/4" O.D. tube that drains
the drain trough on the front of the oven below the door (see illustration on page 12). Position the oven near,
but not on top of, an open floor drain. DO NOT directly plumb to the oven unless you also install an “open
funnel” downstream of this connection in the drain system. Make the drain lines from the oven to the air gap
above the “open funnel” as short as possible. There should be no horizontal piping between the oven and the
air gap over the “open funnel.” The “open funnel” is intended to eliminate any water from entering the oven
because of a blocked drain, and it also prevents any back pressure within the oven cavity. The oven must
be free-venting to the atmosphere. Any connection that allows the build-up of back pressure in the oven
(such as a reduction in pipe size to a line smaller than 2" or a 90 degree angle in the line prior to the “open
funnel” drain discharge point) may cause personal or property damage and therefore will void the warranty.
INSTALLATION
The EZ Com is a pressureless, free-venting oven and will not operate properly unless the drain lines are
short, at a steep angle, and open!
Water Drain Open Funnel
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Step 8: Gas Connection
If the EZ Com is being installed at over 2,000 feet altitude and that information was not specified in the order,
contact the your authorized Southbend Service Representative or the Southbend Service Department.
Failure to install with proper orifice sizing will result in poor performance and may void the warranty.
The serial plate is located behind the lower front panel on the left side. On double-stacked models, each
oven has its own serial plate. The serial plate indicates the type of gas the unit is equipped to burn. All
Southbend equipment is adjusted at the factory. Check type of gas on serial plate.
This appliance should be connected ONLY to the type of gas for which it is equipped.
A 3/4" male NPT line is provided at the rear of each oven for the gas connection. Each oven is equipped
with an internal pressure regulator which is set for 4" W.C. manifold pressure for natural gas or 10.0" W.C.
manifold pressure for propane gas. Use the 1/8" tap on the top of the gas valve for checking pressure.
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes or, in the absence of local codes, with the National Fuel Gas Code, ANSI
Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code, CAN/CGAB149.2, as applicable.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas
required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas
will create problems and affect burner operating characteristics. A 1/8" pressure tap is located on the gas
valve to measure the manifold pressure.
An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it
is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the unit.
Each oven has a manual shut off valve located behind the lower front panel.
Use pipe joint compound that is suitable for use with LP gas on all threaded connections.
!
CAUTION
INSTALLATION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS.
USE ONLY SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO
CHECK FOR GAS LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE
UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C.
NOTICE
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 Code, CAN/CGA-B149.1, or the Propane
Installation Code, CAN/CGA-B149.2, as applicable.
!
CAUTION
THIS APPLIANCE AND ITS INDIVIDUAL SHUTOFF VALVE MUST BE DISCONNECTED FROM
THE GAS SUPPLY PIPING SYSTEM DURING ANY PRESSURE TESTING OF THAT SYSTEM AT
TEST PRESSURES IN EXCESS OF 1/2 PSIG (3.45 kPa).
THIS APPLIANCE MUST BE ISOLATED FROM THE GAS SUPPLY PIPING SYSTEM BY CLOSING
ITS INDIVIDUAL MANUAL SHUTOFF VALVE DURING ANY PRESSURE TESTING OF THE GAS
SUPPLY PIPING SYSTEM AT TEST PRESSURES EQUAL TO OR LESS THAN 1/2 PSIG (3.45
kPa).
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Step 9: Installation Check
The following items should be checked by a qualified service technician:
1. Verify that oven is level.
2. Verify proper electrical characteristics (voltage, cycle, phase).
3. Check ventilation.
4. Check electrical connections (external and internal).
5. Check door(s) for proper alignment, tension, seal, and adjustment.
6. Check timers, switches and motor for proper installation and operation.
INSTALLATION
7. Check for any damage to unit from shipping or installation.
8. Check for proper clearance from combustible materials.
9. Verify proper type of gas.
10. Verify gas supply pressure (pressure regulator is already installed at factory).
11. Check gas connection and check for gas leaks.
12. Check water connection and check for water leaks.
It is common for new products to require a burn-off time to dry out insulation and metal cooking surfaces.
AGE
P
16 O
PERATOR’S MANUAL
1182851
REV
2
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