Ed. 0121 - 70702721 REV04 Caravaggio hood - Installation
3
fig.1.
Max 35°C
Max 70%
Min 5°C
Max 104°F
Min 41°F
ECO
ECO
evacuation tube, 150 mm [Ø5.91 in.] in diameter (nOT supplied)
fig.2.
1000 mm.
(in. 40)
min.
600 mm.
(in. 24)
1
CHeCKs BefORe PuRCHasIng
Before purchasing the hood and before installing it, check the
following conditions, necessary for the correct installation,
operation and maintenance of the hood.
A Transport (Owner’s inspection)
√
Make sure that, on the day when you receive the hood
or it is installed:
• lifting equipment is available that can handle the ap-
pliance safely (check weight and dimensions in the
following pages), together with staff qualified to carry
out this operation;
• personal protection equipment is available (e.g. safety
shoes, gloves, etc.)
B Installation room (Owner’s inspection)
√
Make sure that:
• the floor of the installation room is fireproof, perfect-
ly flat and capable of withstanding the weight of the
hood and underlying oven.
• the installation room:
• is dedicated and suitable to cooking food;
• has adequate air ventilation;
• complies with the current regulations on health
and safety and systems in the workplace;
• is protected from the weather;
• has a maximum temperature of b5° (41°f)
and +35°C (95°f);
• has a maximum humidity of 70%.
• between the hood and the ceiling there is a distance
of about
600 mm [24 in.]
(shorter distances could
damage ceilings made of particularly delicate and
heat sensitive materials - e.g. wood)
• there is adequate ventilation according to the regula-
tions in force in the Country of installation. If this is not
the case, a ø14 cm [Ø5.51 in.] air intake is mandatory,
communicating with the outside or a ventilated room
(i.e. storeroom, attic, garage, basement).
When choosing the positioning room, take into account
that the appliance must be easy
to move
for any extraor-
dinary maintenance: be careful that any brickwork after
installation (e.g.: wall construction, replacement of a door with a
narrower one, renovations, etc.) do not hamper movements.
C Electrical connection (qualified electrician’s
inspection)
The equipment is supplied with the power cable already in-
stalled that can be connected to the Caravaggio oven ter-
minal board.
