INSTALLATION
Rot iss erie ▪ O p era tor’ s Ma n u al ▪ M N- 3940 4 ▪ Re v 1 ▪ 1 /1 9
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How to Install the Water Supply and Drain
Before you begin
Make sure:
▪ The supply lines are flexible to allow the oven to be moved when service or
cleaning is needed.
▪ The incoming water supply is shut off when the oven is not being used.
Requirements
Water requirements for automatic cleaning option:
▪ One (1) water inlet, drinking quality (treated)
▪ Treated water line: 3/4" NPT connection
▪ Water temperature range: 50°–140°F (10°–60°C)
▪ Line pressure min. 30 psi (200 kPa) dynamic, max. 90 psi (600 kPa) static
▪ Two (2) gallons per minute minimum flow
▪ One (1) 3/4" ID water supply shut-off valve and back-flow preventer per rotisserie
where required by local code
▪ Water drain: 3/4" NPT connection with air gap at floor. Materials must withstand
temperatures up to 200°F (93°C)
▪ Floor drain within 3' (914mm) of rotisserie. Drain may not be directly below
rotisserie.
It is the responsibility of the operator to make sure the incoming water supply is
tested and meets the compliance requirements with the published water quality
standards listed below. Non-compliance could damage the oven and void the
warranty. Alto-Shaam recommends using OptiPure products to treat the water.
Continued on next page
NOTE: Refer to the detailed instructions that come with the
installation kit.
NOTICE
Significant damage to the appliance cavity, elements, or heat
exchanger could result from improper water quality. Failure to
meet the water quality requirements will void the warranty.
Contaminant Inlet water requirement
Free Chlorine less than 0.2 ppm (mg/L)
Hardness 30–170 ppm
Chloride less than 50 ppm (mg/L)
pH 7.0–8.5
Silica less than 12 ppm (mg/L)
Total Dissolved Solids (TDS) 50–125 ppm
Chloramine less than 0.2 ppm (mg/L)
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