Garland MODUKB10000150 INDUCTION BUILT-IN MODULE-LINE GRIDDLE & BRAISING PAN - Manual (Page 10)

Installation RTCSmp Built-In Module-Line Griddle & Braising Pan
10 Part # 4532414 Rev 2 (1/15/14)
4 Installation
IMPORTANT
• Kitchen designers and installation contractors are responsible for designing and installing correctly the
appropriate support structures and ventilation system for the cooking equipment.
• When designing kitchen cabinets for the induction equipment, please take into account all installation
requirements, including factors such as: ease of electrical installation, size of the power conductor, and
length of the wires.
• The installation, including electrical installation, must be carried out by registered installation contractors
only. The contractors are responsible for interpreting all instructions correctly and performing the
installation in compliance with national and local regulations. The warning signs and rating plates on the
cooking equipment must strictly be followed.
• Read ALL SECTIONS carefully, comply with all requirements listed and ensure all inspection is done by
qualified personnel.
• Refer to the technical data given in chapter 3 Dimensions and Technical Specifications.
• Induction equipment that is not installed correctly will have warranty voided. See Warranty, p.2.
4.1 Location
• The module line components must be installed securely in closed counters. IMPORTANT: Allow easy
access to the components and the wiring for maintenance and service.
• The griddle plate/braising pan must be installed securely on a leveled and even counter surface.
• Prevent moisture, hot ambient air or greasy fumes from being drawn in by the induction unit, especially
when the equipment is side-by-side or in the vicinity of any heat-producing equipment (fryer/oven) or
high steam emitting equipment (pasta cookers/steamers/water bath).
• Avoid placing the induction unit on or near a hot surface or any heat producing equipment such as an
oven or a deep-fryer.
• If the induction unit must be installed around a heat-producing unit, ensure the ambient temperature is
below 104°F (40°C). An external fan must be used to remove hot air away from the induction unit.
• Ensure the cabinet interior is protected against liquid penetration.
• Allow easy access to the control knobs and ensure the digital displays are not obstructed.
• Keep the induction components away from combustible materials, vapors or liquids.
4.2 Ventilation
Proper cool air intake and ventilation is essential to the reliability and functioning of the induction unit. Please
ensure all requirements listed below are met:
• The induction generator and the griddle/braising pan have air intake and exhaust openings. Do not
block these openings. CLEARANCE: minimum 1.57”(40mm) for the air intake and exhaust openings;
minimum 0.39”(10mm) for the sides.
• The air intake temperature must not exceed 104°F (40°C). If the generator is installed directly under the
coil or in the same chamber with the griddle/braising pan, ensure the ventilation system is sufficient to
maintain the operating temperature below 104°F (40°C).