Vulcan-Hart GCO2D Spezifikationen PDF herunterladen (Seite 9)

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A gas shutoff valve is supplied with each oven and is located at the bottom of the control panel. No tools are

required to access this valve.

Connect the oven(s) to the gas line after leveling. The gas supply line must be at least the equivalent of

⁄4" (19mm) iron pipe. Make sure the pipes are clean and free of obstructions, dirt and piping compound.

WARNING: PRIOR TO LIGHTING, CHECK ALL JOINTS IN THE GAS SUPPLY LINE FOR LEAKS. USE SOAP

AND WATER SOLUTION. DO NOT USE AN OPEN FLAME.

TESTING THE GAS SUPPLY SYSTEM

The oven and its individual shutoff valve must be disconnected from the gas supply piping system during any

pressure testing of that system at test pressures greater than

/2 psig (3.45 kPa).

The oven must be isolated from the gas supply piping system by closing the manual shutoff valve during pressure

testing of the gas supply system at test pressures equal to or less than

/2 psig (3.45 kPa).

GAS PRESSURES AND ORIFICES

Natural Gas

The burner orifices are sized to deliver the nameplate input rating (25,000 Btu/hr) at a gas manifold pressure of

3.5" w.c. (water column) (0.8 kPa). The gas pressure regulator is integral to the gas solenoid valve, and is factory

set to supply 3.5" w.c. (0.8 kPa) as required for natural gas.

Propane Gas

The burner orifices are sized to deliver the nameplate input rating (25,000 Btu/hr) at a gas manifold pressure of

10.0" w.c. (water column) (2.5 kPa). The gas pressure regulator is integral to the gas solenoid valve, and is

factory set to supply 10.0" w.c. (2.5 kPa) as required for propane gas.

BURNER AIR SHUTTER ADJUSTMENTS

The burner has fixed, factory adjusted air openings and requires no field adjustment.

FLUE CONNECTIONS

Ventilation requirements will vary with each installation and must comply with applicable portions of National Fire

Protection Association Standard #96 and with local codes. Considerations to be kept in mind include:

Flue connections should never be made directly to the oven.

The oven should be located under a hood which has an adequate connection to an exhaust duct and extends

six inches beyond the oven sides.

Clearance above the oven flue should be adequate for the flue products to escape so that there is no

interference with the heat circulation in the ovens. Refer to the standard for "Vapor Removal from Cooking

Equipment," NFPA #96 (latest edition).

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Vulcan-Hart GCO2D Spezifikationen Seite 9