MONTAGUE 243W36 Especificações descarregar pdf (Página 23)

SM-23

GAS FIRED BROILERS

WARNING

If not installed, operated and maintained in accordance with the

manufacturer’s instructions, this product could expose you to

substances in fuel or in fuel combustion which can cause death or

serious illness and which are known to the State of California to

cause cancer, birth defects or other reproductive harm.

The State of California enacted the California Safe Drinking Water and Toxic

Enforcement Act of 1986, (Prop. 65), which “prohibits any person in the course

of doing business from knowingly and intentionally exposing any individual to a

chemical known to the State of California to cause cancer or reproductive toxicity

without first giving clear and reasonable warning to such individuals.” The

Governor’s Scientific Advisory Panel added carbon monoxide to the list of

hazardous chemicals known to cause reproductive harm.

In order to establish full compliance with Proposition 65, we attached a yellow

warning label to each gas fired unit manufactured by the Montague Company.

Carbon monoxide would not be present in concentrations that would pose a

“significant risk” to the consumer when the equipment is installed, operated and

maintained as follows:

1. Installed in accordance with all local codes, or in the absence of local codes,

with the current National Fuel Gas Code Z223.1, Latest Addendum.

2. Installed under a properly designed and operating exhaust hood.

3. Connected to the type of gas for which the unit is equipped.

4. Proper appliance pressure regulator installed on the gas supply line and

adjusted for the manifold pressure marked on the rating plate.

5. Adequate air supply to the unit.

6. The equipment is operated in the manner intended using the proper utensil

for that type of appliance.

7. Keep the equipment clean and have it checked periodically.

8. Burner air adjustments, mechanical maintenance and repairs should be

performed by qualified service personnel.

If the equipment is not installed, operated and maintained in accordance with the

above, concentrations of carbon monoxide in excess of the established limits

could be present in the kitchen environment.

ALL PERSONNEL IN THE WORKPLACE WHO MAY BE SUBJECT TO

ANY EXPOSURE OF CARBON MONOXIDE MUST BE WARNED OF

SUCH POSSIBLE EXPOSURE. THIS WARNING SHOULD BE CONVEYED

IN A MANNER SO THAT IT IS CLEARLY UNDERSTOOD BY THE

EMPLOYEE, AND THE EMPLOYEE SHOULD BE ASKED IF IN FACT

HE OR SHE UNDERSTANDS THE CORRECT METHOD OF

OPERATION OF THE EQUIPMENT AND THAT A RISK OF EXPOSURE

EXISTS IF THE EQUIPMENT IS OPERATED IMPROPERLY.

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