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The following drawing shows a typical installation
and is intended to be a guideline. This is not a rigid
specifi cation. Hood dimensions and positioning over
the oven will vary with hood manufacturer.
SMOKE CANDLE TEST
In order to verify the proper function of your ventilation
system, a smoke candle test should be done. If testing
a multiple oven system, this test should be done on
the bottom oven. The conveyor coupling should be
disconnected and the oven temperature must be set
and operating at a minimum of 480°F (249°C).
Test Procedure:
1. Wear heat-resistant gloves to prevent burns.
2. Put the smoke candle in an 8"x8"x2" cake pan.
3. Insert candle through conveyor tunnel or oven
door. (Use Star Smoke Candle 2W-Z5668.)
4. Light the fuse of the smoke candle and immediately
center the pan in the oven cavity on the conveyor
belt (keeping the oven door closed).
5. Observe the smoke pattern coming out of all oven
openings and the collection of this smoke by the
ventilation system.
6. All smoke from the oven must be captured by the
ventilation system.
GAS SUPPLY RATING AND SIZING
Calculations for pipe sizing must take into account
the maximum usage rate of all other appliances in the
kitchen or one or more of the appliances will suffer from
inadequate or dangerous performance. The 1/2" BSP
connection for the oven is generously sized for use
in the control box of the oven. However, unless the
oven installation is within 10 feet of the main building
gas supply, the supply must be larger. For each oven,
a 3/4" fl exible quick connect hose and full port gas
shut-off valve is recommended as a MINIMUM. The
main pipe supplying each oven branch may need to
be larger depending on the number of appliances
serviced, the number of elbows in the piping, and
the pressure. This should be sized and installed by
a professional familiar with any local codes that may
also affect the installation.
ACCESS CONSIDERATIONS
Locating the gas valve(s), quick connect hose(s) and
electrical outlet(s) at the control box end of the oven
will allow easier access for any service visits. This
improved access should make any necessary service
quicker resulting in less kitchen disruption. It will also
allow easier disconnection of electricity, gas, and
restraints for cleaning around and behind the oven.
ELECTRICAL CONNECTION
Before making any electrical connections to this unit,
check that the power supply is adequate for the voltage,
amperage, and phase requirements stated on the
rating plate. A wiring diagram is included herewith.
When installed, this appliance must be electrically
grounded and its installation must comply with IEC
codes, manufacturer's installation instructions, and
applicable local municipal building codes.
PRESSURE REGULATION AND TESTING
Each oven is supplied with a regulator to maintain
the proper gas pressure. The regulator is essential
to the proper operation of the oven and should not
be removed. A pressure reading can be taken at the
9mm test port on the rear of the combination valve.
The reading should be taken while the oven is heating
up. The regulator is located on the bottom of the gas
combination valve, just inside the control box. There
is no need to install an additional regulator where the
oven connects to the gas supply unless the supply
exceeds the maximum.
NOTE: The supplied regulator is evaluated for a
maximum gas supply pressure of 14" water column
(34.5 mBar). The recommended maximum gas supply
pressure is 12" water column (29.9 mBar).
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