M
ODEL
400-CE R
ESTAURANT
R
ANGES
S
PECIFICATIONS
and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold
pressure.
An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to
which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases.
NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has
been put into operation. Test pressure should not exceed 3.47 kPa (14" W.C.).
E
LECTRICAL
R
EQUIREMENTS
Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be
electrically grounded in accordance with local codes, or in the absence of local codes, with the applicable national
codes. An electrical diagram is located on the rear of the range, near the motor.
Convection-oven models are rated for 208/230 volts, 50/60Hz, 1-phase power, and have one or two junction boxes
(one for each oven) on the rear of the range (each with a terminal block). The maximum power requirement per oven
is 2.1 amperes at 208 volts or 2.5 amperes at 230 volts.
O
WNER
’
S
M
ANUAL
1182499 P
AGE
7
OF
40
Summary of Contents for Southbend 436A-CE
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