Part 1: Safety Warning and Preparation Before Installation
Safety first
Qualification requirements: Installation personnel must be familiar with the installation specifications of gas equipment and pipelines, and possess relevant qualifications.
Site inspection: Confirm that the installation site is well ventilated, away from flammable and explosive materials, with a flat and sturdy ground that can withstand the full load weight of the equipment.
Gas matching: extremely important! Check the gas type (liquefied petroleum gas/LPG, natural gas/NG) and rated pressure marked on the equipment nameplate, which must be completely consistent with the local gas supply source. Installation is strictly prohibited if it does not comply!
Open box inspection: Check the equipment and accessories (such as gas pipe joints, gaskets, tools, etc.) against the packing list to ensure they are complete, intact, and undamaged during transportation.
Tool preparation: Prepare a wrench, screwdriver, level ruler, soapy water (for leak detection), gas specific sealing tape (raw material tape), etc.
Part 2: Detailed explanation of installation steps
Step 1: Positioning and Positioning
Move the frying pan to the designated location, ensuring that there is no less than 80cm of operating and maintenance space around it.
Adjust the bottom legs of the pot body, calibrate the pot body with a level ruler to keep it stable in both horizontal and front to back directions, and then tighten the leg nuts.
Step 2: Gas system connection (key step)
Close the main valve: Ensure that all gas valves are in the closed state.
Pipeline connection:
Use metal gas hoses that comply with national standards or approved hard pipes for connection.
Wrap gas specific sealing tape (usually white) clockwise around the interface thread to ensure sealing.
Connect the gas pipeline firmly to the gas solenoid valve or manual ball valve inlet end of the equipment inlet, and do not tighten it too tightly to prevent thread damage.
The pipeline layout should be neat, avoiding twisting, trampling, or contact with high-temperature areas.
Step 3: Connection of smoke exhaust system (if applicable)
Connect the exhaust hood outlet above the equipment to the kitchen exhaust duct (recommended diameter not less than Φ 300mm) with clamps for reliable connection.
Ensure that the entire exhaust duct is unobstructed, well sealed, and has a certain upward slope leading to the outside to facilitate the natural discharge of oil fumes.
Step 4: Tilt pot function test (manual/hydraulic/electric)
Manual: Check whether the handwheel or handle rotates smoothly and whether the worm gear mechanism is stuck. Under no-load conditions, repeatedly perform tilting and resetting operations, and the entire process should be smooth and free of abnormal noise.
Hydraulic/electric type: Connect the power supply (only for the control part), jog the tilting button to test whether the pot body is lifting smoothly and synchronously, and whether the upper and lower limit switches are sensitive and effective. It is strictly prohibited to operate forcefully without connecting the hydraulic or power source.
Part 3: Post installation inspection and leakage testing
crucial! This test must be conducted after installation before attempting to ignite.
Soap water leak detection method:
Open the gas main valve, but do not ignite.
Use a brush to apply soapy water or commercial leak detector to all gas connection interfaces (including internal pipeline joints of equipment, such as solenoid valves, burner air inlets, etc.).
Carefully observe for at least 60 seconds to check for any bubbles generated. Any bubble formation indicates a leak!
Handling of discovered leaks:
Immediately close the gas main valve.
Open flames or switching electrical appliances are strictly prohibited.
Thoroughly ventilate.
Tighten the leaking joint or replace the sealing material, and repeat the leak detection until there is no leakage at all.
Part Four: Initial Ignition and Debugging
Confirmation: Ensure that there are no gas leaks, the pot is clean, and there are no debris around.
Ventilation: Turn on the kitchen ventilation equipment or windows.
Ignition (taking automatic ignition as an example):
Press the power or control switch to ignite the long flame and small flame (if any).
Turn the gas valve knob or switch to the "high fire" position, and the main burner should be ignited smoothly. The flame should be uniform, stable, and blue in color (with a small amount of light yellow tips).
Flame adjustment:
If the flame turns yellow, floats, is too long or detached from the burner: it indicates improper air mixing. The air damper below the burner should be adjusted (refer to the specific model diagram) to increase the air intake until the optimal blue flame is achieved.
Debugging different firepower: Test whether the conversion between small and large firepower is sensitive, and whether the flame can change smoothly with adjustment.
Part 5: User Operation Instructions and Maintenance Tips
Before each use: Check the gas hose for aging, cracking, and whether the interface is secure.
Daily cleaning: Clean the pot after it has completely cooled down. Avoid direct flushing of components such as burners, solenoid valves, control panels, etc. by water flow.
Regular inspection:
Check if the ignition electrode is clean and in the correct position.
Check if the automatic shutdown protection device (thermocouple) is sensitive (the gas should be automatically cut off within 60 seconds after the flame is extinguished).
Keep the flue clean.
Long term shutdown: Close the gas main valve and equipment valves, and disconnect the power supply (if applicable).
Important statement:
Non professionals are not allowed to disassemble or modify gas systems and safety devices without authorization.
The manufacturer shall not be responsible for any losses caused by failure to install, use or maintain in accordance with these instructions.
This product requires regular professional security checks, and it is recommended to do so at least once a year.