Garland U.S. Range “REGAL” SERIES Installation And Operation Manual - Installation Continued
Part # Rev 3 1844033 (02/22/08)
Page 5
6. Drill wall (locating wall studs if necessary) to accept
suitable fastening devices.
7. Drill angle iron bars of wall mounting kit to match holes
drilled in wall.
8. Install wall mounting kit to wall.
9. Install and secure broiler with bolts supplied.
Range Mounting
Salamanders my not be mounted onto an already existing
high shelf or high riser with out internally bracing the vertical
panel. The back sheet of a range is not designed to carry that
much weight, and the outside body panels of a salamander
intended for wall mounting are different. It is important that
the factory be notified at the time of order/purchase that
the salamander is intended for range mount retrofit. Range
mounted Salamanders are normally mounted at the factory
during manufacture.
A salamander intended for field installation onto an existing
high shelf or high riser will be delivered with two pieces
of flat bar steel, each of which has one end bent into a tab.
Install in the fallowing sequence.
1. Slide the flat bars into the flue of the high riser (or shelf )
flush to the outside ends with the tabs facing to the
center.
2. Secure these stiffeners to the sides of the flue with bolts
or heavy self-tapping screws, with the top of the stiffener
extending 18” (457mm) above the shelf or 16” (406mm)
above the top of the high riser.
3. Slide the Salamander down over the flat bars and secure
with bolts from the flat bar tab onto the Salamander.
Counter Installation
Salamanders intended for counter use are manufactured
with leg couplings in the bottom corners and are furnished
with 4” (102mm) legs. Units are not to be installed without
the legs, as the bottom clearance is necessary for heat
dissipation. Level the unit with a carpenter’s level, using the
screw thread of the legs for minor adjustments.
Air Supply and Ventilation
The area around the appliance must be kept clear to avoid
any obstruction to the flow of combustion and ventilation
air, as well as, for ease of maintenance and service. Under
no conditions should anything be stored on top or over the
Salamander, as flue gas temperatures are in the vicinity of
500°-700°F (260°-371°C).
Means must be provided for any commercial, heavy-duty
cooking appliance to exhaust combustion waste products to
the outside of the building. Usual practice is to place the unit
under an exhaust hood; the minimum should be an exhaust
fan mounted above the unit. Filters and drip troughs should
be part of any industrial hood, but consult local codes before
constructing and installing a hood.
Strong exhaust fans in this hood or in the overall air
conditioning system can produce a slight vacuum in the
room and/or cause air drafts, either of which can interfere
with pilot or burner performance and be hard to diagnose.
Air movement should be checked during installation; if
pilot/burner outage problems persist make-up air openings
or baffles may have to be provided in the room.
Gas Supply
1. Installation of the equipment should be made by a
licensed plumber.
2. A gas shut-off valve must be installed in the gas supply
line ahead or the appliance for safety and for ease of
future service.
3. A gas pressure regulator must be installed at the
appliance prior to connecting the equipment to the gas
line. Failure to install a regulator will void the equipment
warranty.
NOTE: The gas supply (service) line must be the same size
or greater than the inlet line of the appliance. U.S. Range
Salamander use a 3/4” NPT inlet. Sealant on all pipe joints
must be resistive to LP gas.