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Фрагмент инструкции
1-2 QUALIFIED INSTALLATION PERSONNEL Qualified installation personnel are individuals, or firms, corporations, or companies which, either in person or through a representative, are engaged in and are responsible for the installation of electrical and gas appliances. Qualified personnel must be experienced in such work, be familiar with all electrical precautions involved, and have complied with all requirements of applicable national and local codes. QUALIFIED SERVICE PERSONNEL Qualified service personnel are those that are familiar with Frymaster equipment and who have been authorized by Frymaster to perform service on Frymaster equipment. All authorized service personnel are required to be equipped with a complete set of service and parts manuals, and to stock a prescribed minimum amount of Frymaster equipment parts. A list of Frymaster Factory Authorized Service Centers (FASC) was included with the unit when it was shipped from the factory. Failure to use qualified service personnel will void the Frymaster Warranty on your equipment. 1.6 Shipping Damage Claim Procedure Your Frymaster equipment was carefully inspected and packed before leaving the factory. The transportation company assumes full responsibility for safe delivery upon acceptance of the equipment for transport. What to do if your equipment arrives damaged: 1. File a claim for damages immediately, regardless of the extent of damages. 2. Inspect for and record all visible loss or damage and ensure that this information is noted on the freight bill or express receipt and is signed by the person making the delivery. 3. Concealed loss or damage that was unnoticed until the equipment was unpacked should be recorded and reported to the freight company or carrier immediately upon discovery. A concealed damage claim must be submitted within 15 days of the date of delivery. Ensure that the shipping container is retained for inspection. Frymaster DOES NOT ASSUME RESPONSIBILITY FOR DAMAGE OR LOSS INCURRED IN TRANSIT. 1-3 FBR18 & FBRA18 SERIES GAS RETHERMALIZERS CHAPTER 2: INSTALLATION INSTRUCTIONS 2.1 General Installation Requirements PROPER INSTALLATION IS ESSENTIAL FOR EFFICIENT, TROUBLE-FREE OPERATION OF YOUR RETHERMALIZER. ANY UNAUTHORIZED ALTERATIONS MADE TO THIS EQUIPMENT WILL VOID THE Frymaster WARRANTY. Upon arrival, inspect the rethermalizer carefully for visible or concealed damage. (See Shipping Damage Claim Procedure in Chapter 1.) CLEARANCE AND VENTILATION This equipment must be installed with a 6” (150mm) clearance at both sides and back when installed adjacent to combustible construction. No clearance is required when installed adjacent to noncombustible construction. A minimum of 24” (600mm) clearance should be provided at the front of the unit. One of the most important considerations of efficient operation is ventilation. Make sure the equipment is installed so that products of combustion are removed efficiently, and that the kitchen ventilation system does not produce drafts that interfere with proper burner operation. The equipment flue opening must not be placed close to the intake of the exhaust fan, and the flue must never be extended in a “chimney” fashion. An extended flue will change the combustion characteristics of the equipment, causing longer recovery times. It also frequently causes delayed ignition. To provide the airflow necessary for good combustion and burner operation, the areas surrounding the front, sides, and rear of the unit must be kept clear and unobstructed. This equipment must be installed in an area with an adequate air supply and adequate ventilation. For U.S installations, information on construction and installation of ventilating hoods can be found in NFPA Standard 96. This document can be ordered from the National Fire Protection Association, Battery March Park, Quincy, MA 02269. For installations in countries other than the U.S., the appropriate regulating authority should be contacted for information related to hood construction and installation. DANGER Do not attach an apron drain to a single rethermalizer. The rethermalizer may become unstable, tip over, and cause injury to personnel. NATIONAL CODE REQUIREMENTS This equipment is to be installed in compliance with the Basic Plumbing Code of the Building Officials and Code Administrators International, Inc. (BOCA) and the Food Service Sanitation Manual of the U.S. Food and Drug Administration. 2-1 This equipment is manufactured to use the type of gas specified on the rating plate attached to the door. Connect equipment stamped “NAT” only to natural gas and that stamped “PRO” only to LP (Propane) gas. Installation shall be made with a gas connector that complies with national and local codes. Quick disconnect devices, if used, shall likewise comply with national and local codes. ELECTRICAL GROUNDING REQUIREMENTS All electrically operated appliances must be grounded in accordance with all applicable national and local codes. A wiring diagram is located o...