Market Forge Industries R Series Bedienungsanleitung

R SERIES

HEAVY DUTY RANGES

INSTALLATION - OPERATION - MAINTENANCE

44 Lakeside Avenue, Burlington, Vermont 05401 USA

Telephone: (802) 658-6600 Fax: (802) 864-0183

www.mi.com PN 14-0400 Rev A (9/14)

24” MODELS

R-R4

R-R2G-12

R-RG24

36” MODELS

R-R6

R-R4G-12

R-R2G24

R-RG36

R-R4RG12

48” MODELS

R-R8

R-RG12-6

R-RG24-4

R-RG36-2

R-RG48

R-RRG24-4

60” MODELS

R-R10

R-RG12-8

R-RG24-6

R-RG36-4

R-RG48-2

R-RG60

R-RRG24-6

Your Service Agency’s Address:

Model

Serial number

Oven installed by

Installation checked by

TABLE OF CONTENTS

INSTALLATION

Introduction.............................................................. 2

Location................................................................. 3

Dimensions and Burner Options ........................................... 4

Utility Connections ....................................................... 5

High Shelf Assembly ..................................................... 7

OPERATION

Operating Instructions .................................................... 8

MAINTENANCE

Cleaning & Periodic Maintenance.......................................... 9

IMPORTANT

WARNING: Improper installa-

tion, adjustment, alternation,

service or maintenance can

cause property damage, in-

jury or death. Read the instal-

lation, operation and mainte-

nance instructions thoroughly

before installing or servicing

this equipment.

INSTRUCTIONS TO BE FOL-

LOWED IN THE EVENT THE

USER SMELLS GAS MUST BE

POSTED IN A PROMINENT LO-

CATION. This information may

be obtained by contacting your

local gas supplier.

FOR YOUR SAFETY

Do not store or use gasoline or

other ammable vapors or liq-

uids in the vicinity of this or any

other appliance.

The information contained in this

manual is important for the prop-

er installation, use, and mainte-

nance of this oven. Adherence

to these procedures and instruc-

tions will result in satisfactory

baking results and long, trou-

ble free service. Please read

this manual carefully and retain

it for future reference.

ERRORS: Descriptive, typo-

graphic or pictorial errors are

subject to correction. Speci-

cations are subject to change

without notice.

INSTALLATION

Introduction

IMPORTANT INFORMATION

Safe and satisfactory operation of your equipment de-

pends on proper installation. Installation must conform

with local codes, or in the absence of local codes, the Na-

tional Fuel Gas Code, (ANSI Z-223.1 Latest Edition). In

Canada installation should conform to installation codes

for gas burning appliances and equipment standard

(CAN1-B149.1 Natural Gas) or (CAN1-B149.2 Propane

Gas).

The installation must conform with local codes, or in the

absence of local codes, to the national fuel gas code,

ANSI Z223.1 (or latest addenda). The Appliance and its

individual shut off valve must be disconnected from the

gas supply piping system during any pressure testing of

that system in excess of 1/2 PSI (3.45Kpa).

The appliance must be isolated from the gas supply piping

system by closing its individual manual shut off valve dur-

ing any pressure testing of the gas supply piping system

at test pressures equal to or less than 1/2 PSI (3.45Kpa).

The gas supply line must be at least the same size as the

gas inlet of the appliance.

Electrical wiring from the Electric Meter, main control box

or service outlet to appliance must be electrically ground-

ed in accordance with local codes or, in the absence of

local codes, the National Electric Code (ANSI/NFPA 70

Current). In Canada wiring should conform with Canadian

Electrical Code (CSA-C22.1).

SHIPPING DAMAGE CLAIM PROCEDURE

The equipment is crafted and inspected carefully by

skilled personnel before leaving the factory. The trans-

portation company assumes full responsibility for safe

delivery upon acceptance of this equipment. If shipment

arrives damaged:

Visible loss or damage:

Note the damage or loss on freight bill or express delivery

and signed by the person making the delivery.

File claim for damages immediately:

Regardless of the extent of damages.

Concealed loss or damage:

If damage is noticed after unpacking, notify the transpor-

tation company immediately and le a “Concealed Dam-

age” claim with them. This should be done within fteen

(15) days from the date delivered. Retain container for

inspection.

SERVICE

Installation of the equipment should be performed by

qualied, certied, licensed and/or authorized personnel

who are familiar with and experienced in state/local instal-

lation codes.

Operation of the equipment should be performed by quali-

ed and authorized personnel who have read this manual

and are familiar with the functions of the equipment.

Service of the equipment should be performed by quali-

ed personnel who are knowledgeable with Market Forge

cooking equipment.

3INSTALLATION

Location

READ BEFORE INSTALLING

CLEARANCE

When installing against combustible surfaces; rear - 4”

(102mm) and sides - 15” (381mm) clearance is required.

When installing ovens against non-combustible surfaces

(rear or side walls) 0” clearance is required.

The area around the appliance must be kept free and

clear of combustibles such as solvents, cleaning liquid,

broom, rags, etc. Proper clearances must be provided at

the front of the appliance for servicing and proper opera-

tion.

AIR SUPPLY AND VENTILATION

Provisions shall be incorporated in the design of the kitch-

en, to ensure adequate supply of fresh air and adequate

clearance for air openings into the combustion chamber,

for proper combustion, and ventilation. For proper opera-

tion of the appliance, do not obstruct the ow of combus-

tion and ventilation air.

The area in front of, around and above the appliance must

be kept clear to avoid any obstruction of the ow of com-

bustion and ventilation air. Adequate clearance must be

maintained at all times in front and at the sides of the ap-

pliances for servicing and proper operation.

Means must be provided for any commercial, heavy-duty

cooking appliance to exhaust combustion waste products

to the outside of the building. Usual practice is to place

the unit under an exhaust hood. Filters and drip troughs

should be part of any industrial hood. Consult local codes

before constructing and installing a hood.

Strong exhaust fans in this hood or in the overall air con-

ditioning system can produce a slight vacuum in the room

and/or cause air drafts, either of which can interfere with

pilot or burner performance and can also be hard to diag-

nose. Air movement should be checked during installa-

tion; if pilot or burner outage problems persist, make-up

air openings or bafes may have to be provided in the

room.

LEVELING

A carpenter’s spirit level should be placed on the oven’s

center baking rack and the unit leveled both front-to-back

and side-to-side. If it is not level, cakes, casseroles, and

any other liquid or semi-liquid batter will not bake evenly,

burner combustion may be erratic, and the unit will not

function efciently.

If the oor is relatively smooth and level, the unit may be

further leveled with adjustment in the foot of the leg. Units

with casters must be leveled with shims. A unit will prob-

ably not return to the same position after being moved,

requiring re-leveling after each and every move.

RATING PLATE

The rating plate is located in front of the range below

the oven section. Information on this plate includes the

model, and serial number, BTU / hour input of the burn-

ers, operating gas pressure in inches WC, and whether

the appliance is oriced for Natural or Propane gas. Pilot

lighting instructions are also located in the same area.

WARNING

UNIT MUST BE CONNECTED ONLY TO THE

TYPE OF GAS IDENTIFIED ON THE RATING

PLATE!

INSTALLATION

Dimensions and Burner Options

Figure 1

5INSTALLATION

Utility Connections

ELECTRICAL CONNECTION

Oven requires a 120 volt supply to operate the ignition

system and blower. The supply cord provided along with

the appliance is equipped with a three prong (grounding)

plug for protection against shock hazard. The electrical

service in the building must be equipped with a properly

grounded three prong receptacle, in accordance with lo-

cal codes, or in the absence of local codes, with the na-

tional electrical code, ANSI/NFPA 70-1987, in Canada,

conform with Canadian electrical codes, CSA-C22.1.

Do not cut or remove the grounding prong from this plug.

Wiring diagram is located on the backside of the appli-

ance.

Disconnect power supply before cleaning or servicing.

WARNING

This appliance is not capable of being oper-

ated in the event of power failure. No attempt

should be made to operate this appliance dur-

ing power failure.

GAS CONNECTION

The gas supply (service) line must be the same size or

greater than the inlet line of appliance. Oven uses a 3/4”

NPT inlet. Sealant on all pipe joints must be resistive to

LP gas.

Manual Shut-Off Valve

This installer-supplied valve must be installed in the gas

service line ahead of the appliance and regulator in the

gas stream and in a position accessible in the event of an

emergency.

Pressure Regulator

Gas pressure regulator provided with the equipment must

be installed when the appliance is connected to gas sup-

ply.

All commercial cooking equipment must have a pres-

sure regulator on the incoming service line for safe and

efcient operation, since service pressure may uctuate

with local demand. The pressure regulator comes with the

oven. Failure to install the pressure regulator will void the

equipment warranty!

The regulators supplied with MARKET FORGE INDUS-

TRIES, INC. Ovens, have 3/4” inlet /outlet openings and

are adjusted at the factory for 5” WC (Natural gas) or 10”

WC (Propane gas) depending on customer’s ordering in-

structions.

Prior to connecting the regulator, check the incoming line

pressure, as these regulators can only withstand a maxi-

mum pressure of ½ PSI (14”WC). If the line pressure is

beyond this limit, a step-down regulator will be required.

The arrow shown on the bottom of the regulator body

shows gas ow direction; it should point downstream to

the appliance. The red air vent cap on the top regulator is

part of the regulator and should not be removed.

Any adjustments to regulators must be made only by

qualied service personnel with the proper equipment.

Connections

Please check installer-supplied intake pipes visually and

/or blow them out with compressed air to clear any dirt

particles, threading chips, or other foreign matter before

installing a service line. When gas pressure is applied

these particles can clog orices. All connections must be

sealed with a joint compound suitable for LP gas, and all

connections must be tested with a soapy water solution

before lighting any pilots!

Flexible Coupling, Connectors and Casters

For an appliance equipped with casters the installation

shall be made with a connector that complies with the

Standard for Connectors for Movable Gas Appliances,

ANSI Z21.69 or Connectors for Moveable Gas Applianc-

es, CAN/CGA-6.16, and a quick –disconnect device that

complies with the standard for Quick Disconnect Devices

for Use with Gas Fuel, ANSI Z21.41, or Quick Discon-

nect Devices for Use with Gas Fuel, CANI-6.9. Adequate

means must be provided to limit the movement of the

appliance without depending on the connector and the

quick-disconnect device or its associated piping to limit

the appliance movement. Restraining devices may be at-

tached to the back frame/panel of the unit.

If legs or casters are not used, the unit must extend 2” be-

yond the front edge of a noncombustible curb or platform.

Broilers are for installation in non-combustible locations

only.

WARNING

Before lighting, check all joints in the gas sup-

ply line for leaks.

DO NOT USE AN OPEN FLAME TO CHECK

FOR LEAKS!

Putting an open ame beside a new gas con-

nection is extremely dangerous.

INSTALLATION

Utility Connections

WARNING

DO NOT USE APPLIANCE DURING PRO-

LONGED POWER FAILURE AS THE VENT

HOOD MAY NOT BE IN OPERATION RESULT-

ING IN INADEQUATE VENTING!

INITIAL PILOT LIGHTING

CAUTION

When lighting pilots and checking for leaks,

do not stand with your face close to the com-

bustion chamber.

Check for Gas Leaks

1. Remove the kick plate and the component cover at

the rear of the oven

2. Check pilot tubing and burner tubing for leaks at the

connectors with a soapy water solution.

3. Light the pilot as described above.

4. Turn the thermostat to any setting and the burner

should light.

5. Check the burner orice elbow connection down-

stream of the valve with a soapy water solution.

6. Check the burner visually for blue ame. There should

be no yellow tips or soot. If yellow tipping occurs, call

an authorized service person to adjust the burner air

shutter.

DISCLAIMER

All MARKET FORGE INDUSTRIES, INC. appliances are

adjusted and tested before leaving the factory, effectively

matching them to sea level conditions. Adjustments and

calibrations to assure proper operation may be necessary

on installation to meet local conditions; low gas charac-

teristics, to correct possible problems caused by rough

handling or vibration during shipment, and are to be per-

formed only by qualied service personnel. These adjust-

ments are the responsibility of the customer and/or dealer

and are not covered by our warranty.

7INSTALLATION

High Shelf Assembly

1. Mount the back guard/ ue riser to the range with #10

sheet metal screws (12 total) in the back.

2. Mount the high shelf to the riser with 1/4-20 x 1/2

bolts provided (refer to the illustrated parts list in the

back of this manual for the parts assembly of the back

guard / ue riser).

NOTE: An authorized Service Personnel should install

these items. If a Salamander /Broiler or Chee-

seMelter/Broiler is to be mounted on range, read

installation instructions for Salamander /Broiler or

CheeseMelter/Broiler (form no. S-6103) before

installing high shelf. Special care must be taken

to ensure that the gas supply piping and/or gas

pressure regulator is not exposed to exhaust gas-

es, or elevated temperatures.

Flue Box

Assy.

High Shelf

Back Guard/

Flue Riser

Stub Back

Assy.

Figure 2

OPERATION

Operating Instructions

WARNING

Before lighting any pilots, make sure that

burner valves and thermostats are turned

“off”.

BEFORE FIRST USE

Griddles

1. Clean the griddle surface thoroughly with hot, soapy

water remove to protective oil coating applied at the

factory.

2. Rinse with a mixture of ~ cup vinegar to one quart

water.

3. Spread unsalted solid shortening or liquid frying com-

pound evenly over the entire griddle surface.

4. Turn all griddle burners to medium and wait until the

shortening begins to smoke, then turn the burners

‘off‘.

5. Rub the now melted shortening into the griddle sur-

face with burlap, moving in the direction of the sur-

face’s polish marks and covering the entire surface.

6. Allow the griddle to cool.

7. When the griddle is cool after the second seasoning,

wipe it with a thin lm of shortening or cooking oil.

Ovens

On initial installation turn the oven to 250o and operate

for hour, then reset the thermostat to its maximum and

operate for another hour. This will drive off any solvents

remaining in the unit. At the end of this second hour, turn

the thermostat off, open the door and allow the unit to

cool. Oven should be thoroughly washed using hot soapy

water before being used.

Top Burners / Raised Griddle-Broiler / Broiler

All top section burners are equipped with constant-burn-

ing pilots. These are to be manually lighted immediately

after the gas is turned on and the system is checked for

leaks. Burner pilots are provided for each burner and can

be rechecked for proper adjustment. Adjustments can be

made with a screwdriver to the brass pilot valve acces-

sible through the valve cover.

Hot Top / Griddle

The pilot should be lighted immediately after the gas is

turned on and the system is checked for leaks. The pilot

can be reached with a long match through the valve cov-

er, or by lifting the plate upward and accessing through

the top.

Standard Oven

Pilot gas is tapped from the main burner manifold pipe,

routed through tubing to a pilot safety valve, and then to

the pilot burner. Gas ow is controlled by the safety valve.

Oven pilot lighting or relighting is to be completed in the

following sequence:

1. Turn the oven thermostat knob to “off” and wait 5 min-

utes.

2. Remove the oven’s lower kick plate by lifting up and

out. This exposes the pilot safety valve and the igniter

button.

3. Make sure any accumulated gas has dispersed.

Since propane gas is heavier than air, check near the

oor area for the odor of propane gas before attempt-

ing to light any pilot burners.

4. Depress the red button on the safety valve and hold it

in throughout the lighting procedure.

5. Press the red button of the pilot igniter, and you should

hear a snap and see a spark at the pilot burner. If a

spark or spark igniter is not present apply a lit match

to the pilot burner head.

6. Continue to depress the safety valve button until the

pilot remains lit when released.

7. If pilot is extinguished, repeat step 4 through 6 above.

8. Turn the oven thermostat knob “on” and set to desired

temperature setting, watch to make sure the oven

burner ignites from the pilot and that there are no yel-

low ames from the burner.

9. Turn the oven thermostat to “off” and replace the low-

er kick plate.

NOTE: It may be necessary to relight the pilot several

times until the lines are purged of any trapped air

and a constant gas ow is attained.

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