Capital MCR362C Manual

Capital Komfur MCR362C

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Side 1/42

USE AND CARE & INSTALLATION GUIDE

GAS MANUAL CLEAN

MCR - SERIES

TABLE OF CONTENTS

MCR features 3

Models 4 - 7

Warnings 8

Safety Practices / Electrical, General 9

Safety Practices / Cooking 10-11

Oven Parts Identification 12

Range Parts Identification 13

Using The Range-Top / Power Burners 14

Using The Range-Top 15-16-17

Using Your Oven

17-18-19-20-

Care And Maintenance 22-23

Care And Maintenance / Locating Rating Plate 24

Troubleshooting 25-26

Installation Instructions 27

Table Of Contents 28

Service / Warranty 41

MCR-SERIES

THERMO-GRIDDLE

Our solid stainless steel thermostatically controlled griddle

plate gives you precise control over the griddle area. From

18,000 BTUs on 12" griddle sections.

MCR GAS RANGES FEATURES:

MCR-SERIES

LARGE OVEN CAVITY

The Capital 30” range oven fits full size commercial cookie

sheets (26” X 18”) with 5 rack position.

4.9 cubic feet of capacity to meet your largest cooking needs

(Oven Size : 27” W X 15” H X 21” D)

BACK TRIM

Flush island trim is standard for non-

combustible or island trim installations

Wall mount back guard provided for

combustible rear wall installation. (Wall

mounted stainless steel High Back

accessories also available)

FLEXIBLE UTILITY ACCESS

The rear of the range provides clearance

for both a wall mounted gas service or a

floor access gas service and is equipped

with a standard 3 prong electrical cord

TRADITIONAL BBQ-GRILL

The Precision Gas Convection Ranges (Manual Clean), feature

our exclusive BBQ-Grill w/ Tru-Sided stainless steel channeling

grates, that help reduce flare-ups by channeling the grease away

from the burner

The stainless radiant trays promote even heating, which means

no more cold spots. The burner generates a powerful 18,000

BTUs. Plenty of performance to cook a vast array of cuisine,

from juicy steaks, to vegetables

POWER-FLO"' BURNERS

These versatile burners are the most advanced burners available

in the industry. They allow from true simmering to a powerful

19,000 BTUs. Not only are they powerful, but they are also en-

ergy efficient

MCR-SERIES

30” MCR MANUAL-CLEAN MODELS

30” MODELS

MCR304

MCR305

MCR366

MCR364G

MCR364B

36” MODELS

MCR-SERIES

60” MODELS NOT AVAILABLE

MCR-SERIES

WARNING! If the information in this manual is not

followed exactly, a fire or explosion may result

causing property damage, personal injury or death.

 WHAT TO DO IF YOU SMELL GAS

 Do not try to light any appliance

 Do not touch any electrical switch

 Do not use any phone in your building

 Immediately call your gas supplier from a neighbors

phone. Follow the gas supplier's instructions.

 If you can not reach your gas supplier, call the Fire

Department

Installation and service must be performed by a qualified

installer, service agency or the gas supplier.

The appliance and its individual shutoff valve must be dis-

connected from the gas supply piping system during any

pressure testing of that system test pressures in excess of 5

psi (35 kpa).

The appliance must be isolated from the gas supply piping sys-

tem by closing its individual manual shutoff valve during

any pressure testing of the gas supply piping system at test

pressures equal or less than 5 psi (35 kpa).

 Smother flames with a close fitting lid, or any metal

tray.

 Turn OFF the burner. Be careful to prevent burns. If the

flames do not extinguish, immediately evacuate and

call the Fire Department

 NEVER pick up a flaming pan. By doing so, you may

be seriously injury.

WARNING! Disconnect Power before installing.

Before turning power ON, be sure that all

controls are in the OFF position.

IMPORTANT! Installation must conform with local

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

National fuel Gas Code, ANSI Z223.1/NFPA54.

 DO NOT use water or a wet dishcloth on fire. A violent

steam explosion will result. Use a fire extinguisher

only if:

 You have CLASS ABC extinguisher and you know

how to operate it.

 The fire is small and contained in the area where it

started.

 The Fire Department has been called.

 You can fight the fire with your back to the exit.

FOR YOUR SAFETY! If You Smell Gas:

Shut off gas to the appliance. Extinguish any open

flames. If odor persists, immediately call your gas sup-

plier.

This appliance is

designed for easy installation and

operation. However, we recommend that you read all

sections of this manual before installation and that your

range is installed by an approved gas installation techni-

cian capable of reviewing and performing the manufacturers

installation checklist included in your information packet.

The installation of appliances assigned for manufactured

(mobile) home installation must conform with the Manufactured

Home Construction and Safety and Safety Standard, Title 24

CFR, Part 3280 or, when such standard is not applicable

Standard for Manufactured Home Installations, ANSI/

NCSBCS A225.1, or with local codes as applicable.

WARNING! If the information in this manual is not

followed exactly, a fire or explosion may result,

causing property damage, personal injury or death.

Please read the installation, operating and mainte-

nance instructions thoroughly before use.

CAUTION! When connecting the unit to propane

gas, make certain the propane tank is equipped

with its own high-pressure regulator in addition to

the pressure regulator supplied with the range.

The pressure of the gas supplied to the appliance

must not exceed 14" (34.57 mB) water column

from the propane gas tank to the pressure regu-

lator.

CAUTION! Do not store or use gasoline or any

other flammable liquids in the vicinity of this or any

other appliance.

PLEASE RETAIN THIS

MANUAL FOR FUTURE

REFERENCE!

PLEASE NOTE:

In the Commonwealth of Massachusetts, gas

connection must be performed by a licensed

plumber or licensed gas fitter.

IMPORTANT!: For fire safety and correct operation,

a combustible back wall surface must install the

provided rear trim or meet the clearances for

combustible back wall construction as described in

the Installation Instruction section of this manual.

Rear wall construction of Non-Combustible

materials do not require the installation of the rear

trim.

WARNINGS!

The installation of appliances designed for

Recreation Park Trailers must conform with

State or other codes or, in the absence of such

codes, with the standard for Recreational Park

Trailers, ANSI A119.5.

The appliance, when installed, must be electri-

cally grounded in accordance with local codes

or, in the absence of local codes, with the

National Electrical Code, ANSI/NFPA 70

MCR-SERIES

SAFETY PRACTICES / ELEC TRICAL, GENE R AL

ELECTRICAL SAFETY:

Electrical Requirements and Grounding Instructions

NOTE: ALL MODELS.

IN CASE OF AN ELECTRICAL FAILURE

If for any reason a gas control knob is turned ON and

there is no electric power to operate the electronic

igniters on the range burners, turn OFF the gas

control knob and wait 5 minutes for the gas to

dissipate before lighting the range burner manually.

To light the Range Burners manually, carefully

hold a lighted match to the burner ports and turn

the gas control knob to Hl. During a power failure,

you can manually light the standard range burners

only, but each must be lit with a match.

Note: For MCR Gas Ranges, the gas oven, grill,

Thermo-griddle'"' and infrared oven broiler

burners CANNOT be lit manually during a power

failure.

PLEASE READ CAREFULLY:

All gas range models require an electrical circuit

rated at 120 volts, 60 Hz., and 10 Amps for 30”/36”

and 15 Amps for 48” ranges. For personal safety

and , this appliance must be connected to a

properly grounded and polarized electrical power

supply. Always disconnect the electrical plug

from the wall receptacle before servicing this

unit. See Installation Instructions for electrical

requirements and grounding instructions.

It is the personal responsibility and obligation of

you, the user, to have this appliance connected to

the electrical power supply in accordance with the

National Electrical Code and/or applicable local

codes and ordinances by a qualified Electrician.

WARNING! Do not under any circumstances

cut or remove the separate ground wire or the

third (ground) prong from the power cord plug.

*Appliance should be plugged in to a dedicated Circuit

Breaker with proper grounding.

GENERAL SAFETY:

Your new range has been designed to be a

safe, reliable appliance when properly installed,

used and maintained. If not properly used, it could

be dangerous. Read ALL the instructions in this

Use and Care Guide carefully before using this range.

 Safety precautions must be followed when

using any kitchen appliance.

 Insure proper installation and servicing.

Follow the installation instructions provided

with this product. Have the range installed

and grounded by a qualified technician.

 Have the installer show you where the gas

supply shut off valve is located so that you

know how and where to turn off the gas to the

range.

WARNING! These precautions will reduce

the risk of burns, electric shock, fire, and

injury to persons. Use extreme care when

using this restaurant caliber range as

this appliance provides intense heat and

can increase accident potential.

 If you smell gas, your installer has not done a proper

job of checking for leaks. If the connections

are not tight, small leaks can occur and will

create a noticeable gas odor. Finding a gas

leak is not a "do-it-yourself" procedure. Some

leaks can only be found with the burner con-

trol in the "ON" position and must be per-

formed by a qualified service technician.

 In the event a burner goes out and gas escapes,

turn the burner to the OFF position and open a

window or door immediately. DO NOT attempt to

use the range until the gas has had time to dissi-

pate. Wait at least 5 minutes before using the

range.

 DO NOT repair or replace any part of the appliance

unless specifically recommended in this manual.

All other servicing should be referred to a

qualified technician.

 Children SHOULD NOT be left alone or unattended

in an area where appliances are in use. They

should never be allowed to sit or stand on any part

of the appliance.

 NEVER use any part of the range for storage.

Flammable materials can catch fire and plastic

items may melt or ignite.

 If the range is near a window, be certain the cur-

tains do not blow over or near the range burners,

griddle or broiler section; they could catch fire and

cause serious damage and injury.

 DO NOT USE WATER ON GREASE FIRES! Turn

appliance off and smother fire with baking soda or

use a dry chemical or foam-type extinguisher.

CAUTION! Do not store items of interest to

children above the range or behind it. If

children should climb onto the appliance to

reach these items, they could be seriously

injured.

MCR-SERIES

SAFETY PRACTICES / COOKING

1. Remove all packing materials and labels from your

appliance. If the installer has not set up your appli-

ance, pleas e do it before using i t.

Place the oven racks in the proper position before

turning on the oven.

2. For correct rack position, check your recipe.

The most frequently used position is number 3.

The rack positions are numbered from the bottom

to the top as in the floors of a building.

3. B e f o r e B A K I N G a n d B R O I L I N G

Turn on the oven and broiler burners one at a

time for 20 to 30 minutes each. This burns off the

manufacturing oils used by the factory. Turn the

oven burner on to 450° F and then the broiler

burner o n t o "Br oi l ". Be s u re t o t u rn on t he

ventilator above your range while these burners

are on, as there will be an odor.

CAUTION! Do not use aluminum foil to cover

the oven racks or to line the oven. Heat can be

trapped beneath the foil, this can cause damage

to the oven and food may not cook correctly.

CALIFORNIA PROPOSITION 65 WARNING:

The burning of gas cooking fuel generates some

by products which are on the list of substances

which are known by the State of California to

cause Cancer or reproductive harm. California law

requires business to warn customers of potential

exposure to thes e substances. To minim ize

exposure to these substances, always operate this

unit according to the instructions contained in this

booklet and provide good ventilation to the room

when cooking with gas.

 Place oven racks in desired position while oven is

cool. If a rack must be removed while the oven is

hot, do not let the potholders contact the hot

infrared burner.

 Us e c a re wh en openin g the Ove n Do or; let

hot s team or air esc ape before rem oving or

replacing foods.

 DO NO T r em ov e th e d oo r ga ske t.

It is essential for a good seal during baking.

 BE CAREFUL not to damage the glass covering the

infrared broiler in the gas oven. If the glass is

damaged, air can enter the distribution box behind

the glass, possibly resulting in an explosion.

 In the event that personal clothing catches fire,

DROP AND ROLL immediately to extinguish flames.

 DO NOT obstruct the path of combustion or

ventilation air.

 For safety reasons and to avoid equipment damage,

never sit, stand, or lean on any part of the range.

 S e r v i c e s h o u l d o n l y b e p e r f o r m e d b y a

qualified, Factory Authorized Service Technician.

Technicians must disconnect the power supply

before servicing this unit.

MCR-SERIES

OVEN RANGE PART IDENTIFICATION

MCR -SERIES

1.Large Oven

2.Oven Thermostat Sensing Bulb

3.Convection Baffle

4.Convection Fan (center back

wall of oven can behind baffle)

5.Oven Light

6.Broiler Burner

7.Oven Fan Switch

8.Oven Light Switch

9.Small Oven

10.Oven Gasket

RANGE PARTS IDENTIFICATION

MCR-SERIES

1.Burner 15K BTU

2.Griddle Plate

3.Griddle Flue Cover

4.BBQ-Grill

5.Island Trim

6.Cast Iron Grate

7.Bull Nose

8.Indicating Lights

9.Switch (Light & Fan)

10.Knobs

11.Drip Pan Handle

12.Oven Door Handle

13.Door Panel

14 Small Door Panel

15 Kick Plate

16.Adjustable Leg

17.Adjustable Caster

ELECTRONIC IGNITERS

If a burner does not ignite, listen for the clicking sound.

If the burner does not click, TURN OFF THE

BURNER. Ch eck the ci rcui t breaker fo r a

blo wn fuse or a tripped circuit breaker. If the

igniter still fails to operate, see page 25

"Troubleshooting", "Before calling For Service".

NOTE. If you are using propane gas, a slight pop

flash may occur at the burner ports a few seconds

after the burner has been turned "off". This

"extension pop" is normal for propane gas.

B U R N E R E F F I C I E N C Y A N D F L AM E

CHARACTERISTICS

It is necessary to keep the burner ports and the

igniters -clean for proper lighting and efficient

performance of the range-top burners.

The burner flame should burn completely around

the burner with no excessive noise or lifting. The

flame should be blue in color and stable with no

yellow tips.

An improper air—gas mixture may cause either a

burner flutter or a yellow tipped flame. It is

recommended that flame adjustment be performed

by a qualified technician. During initial use, foreign

particles in the gas line, or dust in the air around the

appliance may cause an orange flame. This will

disappear with use.

POWER-FLO™ BURNERS

Your new gas range is equipped with the latest in burner

technology. The Power-FIo™ burners are designed for

maximum control and the precise use of heat where it

matters most. The large top-cap spreads the simmer

flame over the bottom of a pot to avoid too much heat

being concentrated in the center, thus avoiding burning of

delicate sauces. The flame ring at the bottom stabilizes

the main ports so as to achieve higher heat and maintain

proper combustion of the burners, leading to greater

efficiency and no yellow tips. It is always ON when the

burner is in use. The burner should never be operated if

the cap is not in place.

All the range-top burners have electronic spark

ignition to eliminate continuously burning pilots.

When the main burner flame is blown out, it will relight

SIMMERING

Your new range-top has exceptionally low simmering

capabilities. The large cap serves as a heat diffuser to

diffuser to spread out the heat to avoid having a center

hot spot. Keep in mind that because of the high heat

capacity of the outer burner, and the mass of the burner

grates (they retain heat longer than lighter, conventional

grates), the retained heat may continue to cook some

foods after the burner has been turned off.

When using the simmer feature, turn the main burner

knob down to the simmer position. Should a strong

draft or boil over extinguish the simmer flame it will

relight automatically.

USING THE RANGE-TOP BURNERS

FLAME HEIGHT

The correct height of the flame mainly depends on

the size of the bottom of the cooking utensil.

Follo wi n g are som e basic rules for sel ec t i ng

flame height.

For safety reasons the flame must never extend be-

yond the bottom of the cooking utensil. Never allow

flames to curl up the s i d e o f t h e p a n . Utensils

which conduct heat slowly (such as glass-ceramic)

should be used with medium to low flames. If you are

cooking with a large pot, a larger flame can be used.

Proper Flame Height

CORRECT

WRONG

MCR-SERIES

Venturi

U S I N G T H E R A N G E T O P

BURNER SETTINGS

The Rangetop Burner Valves have infinite settings and

there are no fixed positions on the control knobs between

HI and SIMMER. To turn the Rangetop burner on,

push in the control knob and turn it

counterclockwise to the "LITE" position. A clicking

sound will be heard from the burner. When the gas

has been ignited by the electronic spark igniter, turn

the knob to the desired setting.

Note: If the Igniter continues to click after the burner

has been lit, turn the knob to a setting other than

LITE, or HI. If the problem still persists, please call

our Service Hotline at 866-402-4600.

BURNER GRATES

The Burner Grates are of cast iron.

PROPER COOKING UTENSILS

For best results we recommend using Professional

Cookware. These types of utensils can be found at your

CAUTION! W hen turning on any R ANGE TOP

burner, be sure to stop at the "LITE" position

before turning the burner to a flame setting for

cooking. If the burner is not lit and it is turned

beyond the "LITE" position, to HI, MEDIUM, or

LO, there will be a burst of flame when the burner

does light. This could cause burns or damage to

the surrounding counter top.

finer Department Stores, specialty cooking shops, or

restaurant supply stores. If using regular cookware be

very careful if pans have plastic handles, as our Power Flo

Burners can melt or bubble the handles.

THE CONTROL KNOBS

The control knobs are readily associated with the

burners they control. The RANGETOP control knobs

are labeled in front of the burners. The oven

control is placed slightly higher than the other

control knobs. This is due to the physical size of the

commercial type thermostats used on the product.

CAUTION!

U s e e x t r e m e ca r e w h e n p l a c i n g t h e g r i l l

components into the grill compartment. Avoid

hitting the ceramic igniter that could break,

preventing operation of the grill.

 Do not leave the grill unattended while in use.

 Do not use Charcoal Briquettes, Ceramic Plates, or

Coals of any kind.

After removing all packaging materials, check to be

certain that the grill components are correctly

assembled in the grill box. The grill grates and the

burner are assembled in the grill box from the

factory.

Note: Your grill racks are constructed from stainless steel and

electro-polished to achieve a brilliant finish. After the first

use, discoloration will occur This is normal and unavoidable.

All the range-top burners have electronic spark ignition to

eliminate continuously burning pilots. When the main

burner flame is blown out, it will relight. Also each

burner has its own ignition module. If one module fails all

others will continue to work and you are not

inconvenienced.

If a burner does not ignite, listen for the clicking

sound. If the burner does not click, TURN OFF

BURNER. Check the circuit breaker for a blown

fuse or a tripped circuit breaker. If the igniter still fails

to operate, please call our Customer Service Department at

1-866-402-4600.

Note.

If you are using propane gas, a slight pop or flash may

occur at the burner ports a few seconds after the burner

has been turned "off". This "extension pop" is normal for

propane gas.

COOKING ON THE GRILL

The burner should light within approximately 45 seconds.

 Preheat the Grill for approximately 15 minutes

minimum. The hot grill sears the food, sealing in

the juices.

 The longer the preheat time, the faster the meat

browns and the darker the brand marks.

 Grilling requires high heat for optimum results.

High heat is necessary for searing and proper

browning. Most f oods are c ooked at medium

he at settin gs f o r m os t of th e coo king ti me.

However, when grilling large pieces of

meat or poultry,

it may be necessary to turn the heat to a lower setting

after the initial browning. This cooks the food through

without burning the outside.

MCR-SERIES

USING THE RANGETOP

MCR-SERIES

 Foods cooked for a long period of time or basted with a

sugary marinade may need a lower heat setting near the

end of the cooking time.

 After grilling and the food has been removed, turn the knob

to HI and burn off any excess grease that may have

accumulated on the burner.

 Use a brass wire brush, dipped in hot water; to loosen food

particles from the grate.

 When the grill has cooled, clean the drip tray, and

compartment.

 If ash is particularly thick and impedes the airflow of the

burner and prevents safe and efficient ignition of the burner,

use a handheld vacuum cleaner and quickly vacuum away the

ash when burner is cool.

COOKING ON THE STA

NLESS STEEL BBQ

 The burner should light within approximately 45 seconds

 Preheat the grill for approximately 15 minutes minimum.

The hot grill sears the food, sealing in the juices. The longer

the preheat time, the faster the meat browns and the darker

the grill marks

 Grilling requires high heat for optimum results. High

heat is necessary for searing and proper browning. Most

foods are cooked at higher heat settings for most of the

cooking time. However; when grilling large pieces of meat

or poultry, it may be necessary to turn the heat to a lower

setting after the initial browning. This cooks the food

through without burning the outside

 Foods cooked for a long period of time or basted with a

sugary marinade may need a lower heat setting

near the end of the cooking time.

 After grilling and the food has been removed, turn the

knob to HI and burn off any excess grease that may have

accumulated on the stainless steel radiant.

 Use a brass wire brush, dipped in hot water, to loosen

food particles from the grate.

 When the grill has cooled, clean the drip tray, radiant,

heat deflector and compartment. Wipe the U-shaped

burner with a damp cloth.

GRILLING SUGGEST

ONS

 Trim any excess fat from the meat before cooking. FATTY

MEATS increase the likelihood of flare-ups. Cut slits in the

remaining fat around the edges at 2" (51 mm) intervals.

 Brush on basting sauces towards the end of cooking.

 Add seasoning or salt after grilling. Early salting dries out

meat.

 Use a Spatula or Tongs instead of a fork to turn the meat. A

fork punctures the meat and lets the juices flow out.

 After the juices begin to bubble to the surface, turn the

meat only once. This helps keep the juices in the meat.

 Some pieces of Meat and Poultry cook faster than others.

Move those pieces to the cooler area of the grill until the rest

have finished.

 The doneness of Meat is affected by the thickness of the

cut. Chefs say it is impossible to have a rare doneness with a

thin cut.

TRUSIDE ™ GR

LL RACKS

 The grill racks are double sided, two position grates,

constructed of pure stainless steel. Use the concave

side (channels up) for meats of .higher fat content (Steaks,

hamburgers, sausage patties, etc.); use the convex side

(channels down) with foods of lesser fat content (fish,

vegetables, fruits, etc.)

WARNING! Do not

eave the BBQ section

unattended whi

e cooking!

CAUTION!

 Use extreme care when placing the grill components into the

grill compartment. Avoid contacting the ceramic igniter

that could break, preventing operation of the grill.

 The grill must be assembled as shown. The drip tray heat

shields must be in place, and the burner must be properly

positioned relative to the gas supply. Incorrect assembly of

the grill may result in unsafe or hazardous conditions during

operation.

 Do not leave the grill unattended while in use

 Do not use charcoal briquettes, ceramic plates, or coals of

any kind.

 After removing all packaging materials, check to be

certain that the grill components are correctly assembled

in the grill box. The grill grates, stainless steel radiant and

the burner are assembled in the grill box from the

factory. Please see below for correct parts associated

with the grill box.

Note: Your grill racks are constructed from stainless steel and

electro-polished to achieve a brilliant finish. After the first use‘

discoloration will occur. This is normal and unavoidable...

U S I N G T H E R A N G E T O P / U S I N G Y O U R O V E N

HANDLING EXCESSIVE FLARE-UPS

 The intense heat needed for grilling may also

cause flare-ups, due to grease and basting sauces

dripping on the hot radiants.

 If flare-ups occur, use a long handled Spatula to

move the food to another area of the grill.

 Should flare-ups become excessive, remove the

food from the grill and turn off the burner

 Excessive flames occur when cooking meat with high

fat concentration, i.e. 30% ground beef, untrimmed

steaks, lamb chops, etc.

 Be Cautious when turning meat over, and never drop

the meat on the grates.

COOKING ON THE THERMO-GRIDDLE

Description:

 The built in griddle is made of non rusting 3/8"

thick stainless steel. This produces a surface that is

easy to clean and never rusts.

 The Griddle has a aluminized steel tube burner

that is lit by a hot surface igniter. The griddle should

pre heat for five to ten minutes.

 A Chopping Block is available as an accessory and

purchased separately. It is sized to fit on top of the

griddle surface when griddle is not in use.

 The Burner is rated at 18,000 BTU/HR.

 CONTROL KNOB

 The griddle is thermostatically controlled with

temperatures marked on the knob from 150 degrees

F to 500 degrees F

 There are no fixed settings on the knob.

 Press and turn the knob counter-clockwise to the

temperature setting.

PREPARING THE GRIDDLE

 PRIOR TO FIRST USE, it is NECESSARY to wash

the griddle plate with warm soapy water (to remove

residual manufacturing oils) then rinse thoroughly

with clear water. The griddle may be used without

butter, margarine, or oil, however a very small

amount may be used to flavor foods.

COOKING ON THE GRIDDLE

 Check that the grease tray is tucked under the

griddle plate overhang.

 Turn the knob to the cooking temperature to preheat

the griddle.

 Preheat 15-20 Minutes (minimum).

 Add Butter, Margarine, Shortening or Oil for more

flavor prior to cooking.

OVEN USE

Your Capital GAS Range is equipped with Bake and Broil

Burners typical of those used in restaurants. The Oven

Broiler burner is rated at 18,000 Btu/hr and the oven baking

burner is rated at 30,000 Btu/hr.

ELECTRIC HOT SURFACE IGNITER

The Oven Bake and Broil Burners are equipped with an

electric hot surface igniter and gas safety system. There

will be a delay of approximately 45 seconds after the

control knob has been turned until gas arrives at the

burner. The burner will ignite after the gas reaches the

burner.

CONDENSATION

During any cooking process there is moisture that

evaporates from the food. The amount of moisture that

condenses on the oven depends on the moisture content of

the food and the temperature of the oven. The moisture will

condense on any surface that is cooler than the inside of

the oven, such as the control panel or the top of the door.

USING CONVECTION BAKE AND REGULAR BAKE

HOW TO SET THE OVEN FOR CONVECTION BAKE OR

REGULAR BAKE

Decide if you are going to use CONVECTION BAKE or

REGULAR BAKE. These cooking modes are for baking or

warming: using one, two, three or four racks (multi-rack

cooking is recommended for CONVECTION BAKE only).

If you are going to use Regular BAKE turn the oven control

knob to the temperature used in the recipe.

To use Convection Bake, simply set your cooking

temperature as for BAKE then press the CONVECTION

Button located on the front panel to start the Convection

Fan.

CONVECTION BAKE

Convection BAKE is baking with a fan at the back of the

oven to continuously circulate the hot air around the food.

This circulating hot air heats and browns the surface of the

food more effectively than in a standard oven. This allows

most foods to be cooked at lower oven temperature or in

less time if baked at the regular temperature. The air is re-

circulated and reheated. Uncovered, longer cooking foods

such as large pieces of meat or other foods that can be

cooked in low sided baking utensils or air leavened foods,

are where you will see the most savings in cooking time.

Using multiple rack at the same time will achieve a good

time saving, as you can cook more food at the same time.

The number of recipes requiring preheating of the oven is

reduced considerably because the heat reaches the food faster

as the hot air circulates around the food.

NOTE:

Convection Broil Is Not Available In This Model

Pushing the Convection switch while BROILING will

automatically cut the power to the broil burner igniter.

MCR-SERIES

USING YOUR OVEN

FOODS SUITABLE FOR CONVECTION BAKE

Air Leavened Foods (angel food cake, soufflés, cream

puffs, meringue shells)

Appetizers

Breads

Main Dishes

Oven Meals (1 to 4 racks)

Cookies Pies

Poultry Roasts

CONVERTING RECIPES TO CONVECTION BAKE

Low sided baking utensils will provide the best results, as the

hot air can reach all sides of the utensil easier. The oven

temperature can be left the same as the recipe and the food

cooked a shorter period of time. The temperature can be

lowered 25°F to 50°F and the food will probably take the

same length of time to cook as the recipe states. If you find

that food is adequately browned on the outside, but not

done in the center, lower the temperature another 25°F and

add to baking time. When reducing the temperature always

check the food for doneness, a minute or two before the

minimum time stated in the recipe, as time can always be

added. Some recipes will cook faster than others. There is

no way to predict exactly how long each recipe will take

when you convert it to convection.

Convection will be easier to use after you have used it a few

times as you will begin to understand the way it bakes.

SELECTING UTENSILS FOR CONVECTION BAKE

Cooking by convection does not require any specially

designed baking utensils. You probably have many utensils

in your kitchen that are suitable to use. When choosing a

baking utensil, consider the material, the size and shape as

they all affect the baking time, the appearance of the finished

product.

Metal Bake Ware (aluminum, steel and cast iron) all result in

the fastest cooking time and the best end product.

Aluminum pans work best for all types of baked goods. For

the best browning, use a pan with a dark or dull finish that

absorbs heat, when baking pies and breads. A shiny finish

works best for cakes and cookies, since it reflects some of

the heat and provides a tenderer surface. Cookie sheets with

only one lip will give the best results, as the heated air can

circulate all around the sides of the food.

For Roasting, use bottom of the broil pan and elevate the meat on

a metal roasting rack. Glass-ceramic or glass utensils do not

conduct heat as well as metal, but they can be used. Use them

for foods that do not require a dark brown crust or crisping,

such as soufflés.

Baked items cook more quickly and evenly if they are

individually smaller in size, i.e. two or three small foods do better

than one large piece. When single food items are baked, always

center the rack. If several foods are being baked, space them

evenly on the racks.

RACK POSITIONS

One to four racks can be used simultaneously during

convection baking. Place the rack(s) in the desired position

before turning the oven on. Store the unused racks outside

of the oven.

Rack position 3 (second from bottom) will probably be used

the most for single rack convection baking.

When baking on more than one rack you do not need to

stagger the pans. Allow at least 1" of space between the

oven walls and the pans so the heated air can circulate.

Pans should be placed in the center of the oven, stacked

above each rack.

REGULAR BAKE

Bake is cooking with hot convected air without the use fan.

The air movement comes from natural convection. As the air

heats, it moves to the top of the oven. This oven mode is

the same as you have been using for baking on one or two

racks.

FOODS SUITABLE FOR BAKE

Appetizers

Pies, Cakes

Breads Desserts

Main Dishes

Oven Meals (1 to 2 racks)

Poultry Roasts

RACK POSITIONS

One or two racks can be used simultaneously during bake.

Place the rack(s) in the desired position before turning the

oven on. Store any unused racks out of the oven.

Rack position 3 (third from bottom) will probably be used

the most for single rack baking.

If you are using two racks simultaneously, be sure to check

the food on the bottom rack sooner than the minimum time.

The food on the lower rack position may cook slightly faster

than the food on the upper rack, particularly if you are using

large baking utensils so that one is not directly above the

other and the heated air can circulate freely around each pan.

Allow at least one inch of space between the oven walls and

the pans.

If using large or commercial size baking utensils the food

may take a few extra minutes as the air cannot circulate as

freely as it does with a smaller pan. When using commercial

size baking utensils, use only one rack as the heat does not

have the room to circulate.

CAUTION: Aluminum foil should never be used to

cover the oven racks or to line the oven bottom.

The trapped heat can damage the porcelain and

the heated air cannot adequately reach the food

being baked.

MCR-SERIES

GETTING THE BEST RESULTS

BAKING:

 Follow the recipe amount and ingredients,

including the size and shape of the baking utensil

recommended in the recipe.

 Do not open the oven door "just to peek," use the

interior oven light and look through the window.

 Do not use the oven for storage, especially when

baking in the oven. Extra utensils, not being used for

baking, can affect the food product, baking time,

browning, and end result.

 If you are using glass utensils, lower the temperature

25°F.

 Use a minute timer and set it for the minimum time

suggested in the recipe.

CONVECTION BAKING

 Follow the first three recommendations above.

 Metal utensils give better results, in convection, than do

glass baking utensils. If you use glass, it usually is not

necessary to lower the temperature an additional 25°F.

 Use a minute timer and set it for less than minimum time

suggested in the recipe. The first time you use a recipe in

the convection mode, be sure to note the new baking

time on your recipe for future reference

 Be sure to read the basic information on convection before

using the oven for the first time, page 14-16.

 Keep in mind that convection baking results vary,

depending on type of product..

U S I N G Y O U R O V E N

Notes:

HIGH ALTITUDE BAKING

Recipes and baking times vary if you are baking at high

altitude. For accurate information, write to the. Agriculture

Extension Service. Colorado State University, Fort Collins,

Colorado 80521. Specify the type of information and the

baking mode (convention bake or bake) you need, i.e.

cakes, breads, etc. There may be a cost for the bulletins.

TO USE THE OVEN ON LOW TEMPERATURE

The oven can be used to keep hot food hot, to dehydrate

food, to warm plates, for slow cooking (as in a crock pot),

and to defrost foods.

You can keep hot, cooked food at serving temperature. Set the

oven to the temperature suggested in the chart. Rare meat

must be eaten when it is removed from the oven, as

continues cooking from its own heat.

To keep food moist, it must be covered with

aluminum foil or a lid.

To dehydrate food, follow suggestions in a recipe.

To warm plates, check with the dishware manufacturer for

the recommended temperatures.

To use the oven as a low cooker set the oven control knob to

255°F. Place the food in the oven in a pan with a tight fitting lid.

Follow recipes for this type of cooking.

To thaw uncooked frozen food, set the oven control knob to

"warm". Be sure the food is tightly wrapped in foil. Thaw the

food just enough. Cook immediately.

Do not refreeze.

To thaw frozen cooked food, set the oven knob to 170°F.

Loosen the freezer wrapping. Do not use plastic wrap or

wax paper in the oven.

FOOD SAFETY

According to the United States Department of

Agriculture you should not hold foods at temperatures

between 40°F to 140°F for longer than 2 hours.

USING BROIL

Turn the knob to broil position

The HEATING indicator light on the valve panel cycles on

and off with burner to let the user know when the burner

is lit. This cycling process is used to evenly distribute

and safety control the intense heat that the broil burner

produces. The cycling feature prevents the burner from

producing range-damaging heat.

RACK POSITION

The rack pos iti on depends on the type and

thickness of the food. Thick pieces of meat or

poultry (1" or more) would typically be broiled or

convection broiled on rack position 4. Steaks, chops

and hamburgers would typically be broiled on rack

position 4. If top browning casseroles or bread, the

thickness of the food will indicate the position.

Casseroles and bread would typically be browned on

rack position 4 (see instructions below for more

information).

REGULAR BROIL

Broil is cooking by intense infrared radiant heat supplied by

the broil burner located at the top of the oven.

FOODS SUITABLE FOR BROILING: Appetizers

Rack position #3 or #4

Meats, Poultry, Fish (under 1") Rack position #4

Top Browning: Casseroles and breads Rack position #2

or #3

MCR-SERIES

USING YOUR OVEN

NOTE: The broiler pan for both broiling should be placed all the

way to the back of the oven and centered on the Burner for

best results.

USING A MEAT THERMOMETER TO BROIL

To accurately determine the doneness of a thick steak or chop

(1-1/2) inches thick or more), use a meat thermometer.

Insert the point of the thermometer into the side of the meat

to the center or thickest part of the meat but keeping away

from bones. Cook the first to 90°F for rare meat. Cook the

first side 100°F for medium to well done. Cook the second

side to the desired degree for the doneness you want, 130°

F to 140°F for rare, and 145°F for medium rare, 150°F for

medium and 160°F to 165°F for well done. If you are cooking

pork, cook to 160°F.

A large two-piece broil pan comes with your new range.

When you are broiling, always use both pieces. Do not

cover the grid with aluminum foil. This slotted grid allows

the grease drippings to flow into the bottom of the pan

keeping it away from the intense heat of the infra-red broiler

burner. This help to minimize the smoking and spattering of the

grease.

TO GET THE BEST RESULTS

OPEN DOOR BROILING

NOTE: Open Door Broiling is also possible with the Precision

Series oven. However, the oven door hinge DOES NOT have a

dedicated Broil-Stop position. To achieve the best results for

Open-Door Broiling, open oven door approximately 6-8

WARNING! NEVER leave pets and/or small

children unattended while oven is in the Open

Door Broiling position. Front panel and knobs

may get hot to the touch as the heat is directly

escaping to the front section of the oven.

Wear oven mitts and always use Caution!

Defrost the food before starting to cook.

Put food on broiler pan, center and push broiler pan to

the very back of the oven rack.

Set a minute timer for the minimum time to check the

food.

Steaks should be at least one inch thick, if rare doneness is

desired. It is difficult to get rare with meat that is thinner.

After half the total cooking time, turn the food over only

once. It is not necessary to turn over thin foods (fillet of

fish, Ham slices, etc.). Liver slices must be turned over.

Use a two-piece broil pan. Two-piece broil pans are

designed to minimize smoke and spatter. DO NOT cover

the slotted grid with aluminum foil. This will catch the

grease and could cause a fire.

When top browning use metal or glass-ceramic bake

ware. DO NOT use heat-proof Glass or Pottery as this

type of glassware cannot withstand the intense heat of

the Broiler Burner. Place the vertical positioning rod

into the hole located on the bottom left side of the oven

can.

 NOTE: You cannot use the broiler burner and the

bake burner at the same time. When one is on, the

other cannot be turned on!

MCR-SERIES

U S I N G Y O U R O V E N

INTERNAL COOKING TEMPERATURES:

FOOD OVEN TEMPERATURE

Egg and Egg Dishes

Eggs Cook until yolk and white are

firm

Egg Casseroles 160 degree F

Egg Sauces, Custards 160 degree F

Ground Meat and Meat Mixtures

Turkey, Chicken 165 degree F

Beef, Veal, Lamb, Pork 160 degree F

Fresh Beef, Veal, Lamb

Medium Rare 145 degree F

Medium 160 degree F

Well Done 170 Degree F

Fresh Pork

Medium 160 degree F

Well Done 170 degree F

Roast Beef

Cooked Commercially 140 degree F

Vacuum Sealed 140 degree F

Ready to eat 140 degree F

Poultry

Chicken, Turkey-Whole 180 degree F Chicken,

Turkey-dark meat 180 degree F

Poultry-Breast 170 degree F

Duck and Goose 180 degree F

Stuffing

Cooked alone or in bird 165 degree F

Sauces, Soups, Gravies, Marinades

Used with Raw Meat, Poultry, or Fish Bring to boil Seafood

Fin Fish Cook until opaque and flakes easily

with a fork

MCR-SERIES

CARE AND MAINTENANCE

NOTE: BRAND NAMES - In this section on cleaning,

the use of name brands is intended only to indicate

a type of cleaner. This is not constitute an

endorsement. The omi

sion of any name brand

cleaner does not imply its adequacy or inadequacy.

Many products are regional in distribution and can

be found in the local mar

ets and department

stores.

RANGETOP

Turn off all the Burners and allow the Grates to cool

before starting to clean the Range top. Do not clean hot

surfaces.

This could burn you. Clean only when the Range or

Range top has cooled to room temperature.

BURNER GRATES

When lifting the grates, be careful as they are heavy.

Place them on a protected surface, so they won't

scratch the surface they are laid on.

The Burner Grates are Matte Porcelain Enamel over

Cast Iron. When cool they may be wiped clean while on

the Range top using hot soapy water, then rinsed and

wiped dry. The burner grates will not rust as they are

matte porcelain enamel on both sides for durability.

The occasional use of mild abrasive cleaners such as

Bon-Ami®, Soft Scrub®. Abrasive cleansers, used

vigorously or too often, can eventually harm the

enamel. Apply with a damp sponge, rinse thoroughly

and dry.

The Porcelain may pop of the edge of the Grates due

to rapid temperature change when the Burners are

turned on, Do not be concerned as this does not result

in the deterioration of the Grates. The Cast Iron soon

darkens to blend with the porcelain enamel. Be careful

when wiping an area where the porcelain has popped

off, as the edges may be sharp.

BURNERS

For proper lighting and performance keep the Burners

clean. It is necessary to clean the Burners if they do not

light even through the igniter clicks, after a severe boil

over, or when the flame does not turn blue.

All stainless steel parts of the appliance can be cleaned

with hot soapy water, rinsed, dried and buffed to a shine

with a soft, heavy pile cloth. Make sure you clean in the

DIRECTION OF THE GRAIN and never in circular motions

as this may scratch the stainless steel.

When cleaning this range or range-top:

1. Always use the mildest cleaning procedure first.

Some brands of cleaners of the same type are

harsher than others, read their directions. A scent

or a propellant can make a difference in the

product. Read the ingredients. Try on a small

area first.

2. To avoid marring the surface always rub metal

finishes in the direction of the polish (grain) lines.

The cleaner will be more effective when used in

the direction of the polish lines.

3. Use only c

ean sponges, soft cloths, paper towels

for cleaning or scouring (Use only soap pads

with soap still in them. An empty pad can

scratch), as recommended in this section.

4. Rinse all parts thoroughly and wipe dry to avoid

water marks.

When the grates and burners are cool, remove the Grate.

Burner Cap and the Retention Ring. All are easily removed

by lifting them to separate the parts. Wash these parts in

hot soapy water, rinse and dry thoroughly. The Burner

Caps are porcelain enamel coated. Follow the directions

given for the burner grates for detailed cleaning

instructions. A bristle brush can be used to clean out the

toothed burner ports, if necessary.

After cleaning, it is important to make sure the Locating Pin

at the bottom of the Burner Cap is properly aligned with the

Retention Ring and Burner Base.

Incorrect alignment will produce a potentially dangerous

flame and poor burner performance. If the flames are

uneven, over sized, or yellow, check the alignment of the

burner components when the burner is cool.

MCR-SERIES

CARE AND MAINTENANCE / LOCATING RATING PLATE

MCR-SERIES

LOCATING RATING PLATE

SERIAL #, MODEL # AND VERIFYING GAS TYPE

The rating plate contains necessary information regarding

your range. It provides the model #, serial # and verifies the

gas type and BTU input ratings for each burner of your

appliance. When calling for service, please have this

information at hand.

The Model #, Serial # and Gas Type information is located

in two places. First, when you open the oven door, you will

find a sticker that shows the model # followed by either an

N (for natural gas) or L (for LP gas), and the serial # (see

picture).

The Rating Plate, showing the Model #, Serial #, Gas Type

and gas BTU input ratings for each burner, as well as

necessary information from ETL test labs, is located

behind the kick-plate. You will need to remove the kick-

plate to access this information (see picture).

T R O U B L E S H O O T I N G

PROBLEM POSSIBLE CAUSE PROPOSED SOLUTION

Range non-functional

No electricity or gas supply

Turn on gas supply valve

Check circuit breakers

Technical Call for authorized service

One or more burners will not light No electricity Check circuit breakers

No gas Check gas supply at wall

Wrong gas type Verify gas type

Burners are dirty Clean burners ports

Burners are mis-aligned Align and reassemble burners

Water in burner(s) Disassemble and dry burners

Dirty electrode(s) Clean burner electrode

Technical Call for authorized service

Incorrect flame/ sooty burner flame

Too large or small flame Verify gas type

Misaligned burner assembly Realign and re-assemble burner assembly

BBQ-GRILL doesn't light

No Electricity Check circuit breaker

No Gas Check gas supply at wall

Burner is dirty Clean burner

RANGES AND RANGE-*TOP

MCR-SERIES

TROUBLESHOOTING

PROBLEM POSSIBLE CAUSE PROPOSED SOLUTION

No oven light

No electricity

Check circuit breakers

Check plug at wall

Loose bulb Ensure bulb is properly screwed in

Burned out bulb Replace bulb

No oven heat (bake)

No gas Check for proper top burner operation

No electricity (check oven light)

Check circuit breakers

Check plug

Improper settings Verify proper settings on knob selector

No oven broil

Improper settings (see no bake) Verify proper settings

Uneven baking

Insufficient pre-heat time

Allow oven to preheat at least 15 minutes before

baking

Improper settings Verify proper settings on knob selector

Improper utensils/placement

Use proper utensils and place them properly in the

proper rack positions

No convection

No convection fan Check for air movement

Convection noisy

Technical Call for authorized service

RANGE OVENS

MCR-SERIES

INSTALLATION INSTRUCTIONS

MCR SERIES RANGES

MCR ( 30” 36” 48” )

MCR-SERIES

TABLE OF CONTENTS

Important Information 29

30" - All Models 30

36" - All Models 31

48" - All Models 32

xx" - All Models 33

Unpacking and Ventilation Requirements 34

Cabinet Install Drawing / Front View 35

Cabinet Install Drawing / Side View 36

Installation Instructions 37-38

Gas Hook-Up / Testing and Adjustments 39

Post-Install Check 40

Service & Warranty Info 41

MCR-SERIES

IMPORTANT INFORMATION

P LEASE READ E N T I R E

INSTRUCTIONS

BEFORE PROCEEDING

WHAT TO DO IF YOU SMELL GAS

 Do not try to light any appliance

 Do not touch any electrical switch

 Do not use any phone in your building

 Immediately call your gas supplier from a neighbor’s

phone. Follow the gas supplier's instructions.

 If you can not reach your gas supplier, call the Fire

Department

IMPORTANT: Save these instructions for the Local Gas

Inspector's use.

INSTALLER: Please leave these Installation Instructions

with the unit for the owner.

OWNER: Please retain these instructions for future

reference.

The appliance, when installed, must be electrically

grounded in accordance with local codes or, in the

absence of local codes, with the National Electrical Code,

ANSI/NFPA 70

The appliance and its individual shutoff valve must be

disconnected from the gas supply piping system during

any pressure testing of that system at test pressures in

excess of 5 psi (35 kPa).

The appliance must be isolated from the gas supply piping

system by closing its individual manual shutoff valve

during any pressure testing of the gas supply piping

system at test pressures equal to or less than 5 psi (35

kpa).

WARNING! Disconnect Power before installing.

Before turning power ON, be sure that all controls

are in the OFF position.

IMPORTANT! Installation must conform with local codes.

IMPORTANT INSTALLATION INSTRUCTIONS

INTRODUCTION

Capital's MCR Series Gas Ranges are tested and

approved in accordance with ANSI Z21.1 2011/01/9

Ed: 29, Household Cooking Appliances. It is

STRONGLY RECOMMENDED that this appliance be

installed in conjunction with a suitable overhead CAPITAL

VENT HOOD Due to the high heat output of this unit,

particular attention should be paid to the hood and

ductwork installation to assure it meets local building

codes.

NOTE: Local building codes vary. Cabinet storage

above the unit should be avoided to prevent the

risk of accidental fire or burns.

IMPORTANT! Installation, electrical connections,

grounding and gas connections must comply with

all applicable codes. In the absence of local codes,

the unit should be installed in accordance with the

National Fuel Gas Code ANSI Z223.1/NFPA54 -

CURRENT ISSUE and National Electrical Code ANSI/

NFPA70-CURRENT ISSUE.

Be sure the unit being installed is set up for the

type of gas supplied. The Gas range shipped from

the factory is set for Natural Gas or LP (Propane),

depending on the specific model ordered.

ENSURE THAT THE RANGE IS COMPATIBLE WITH

GAS SUPPLY AT THE INSTALLATION SITE BEFORE

PROCEEDING FURTHER. Contact the dealer if it

is not set for the proper gas supply available at the

installation site.

In the C om mon wealth of M as s ac hus et ts, g as

conn ecti on must be pe rf orm ed by a lice ns ed

plumber or gas fitter.

IMPORTANT! 3” back guard must be utilized when

there is less than 12" horizontal clearance between

combustible materials and the back edge of the range.

Low Back or High Shelf must be ordered separately

and installed at the rear of the range. For island

installations and other installations with more than 12"

clearance, See page 36 & 37.

GAS SUPPLY

NATURAL GAS: 6-inch water column. (14.9mb) Min.,

8 inch (20mb) nominal

PROPANE GAS: 11-inch water column. (27.4m b), 14

inch (37mb) maximum

ELECTRIC POWER SUPPLY

MCR30 models — 120 VAC, 60 HZ, 1 PH., 15 Amp

Circuit

MCR36 models — 120 VAC, 60 HZ, 1 PH., 15Amp

Circuit

MCR48 models — 120 VAC, 60 HZ, 1 PH., 20 Amp

Circuit

STEP 1: UNPACKING, MOVING and PLACING the

RANGE

 It is strongly recommended that after removing

the packing material, remove the door(s), top

grates, oven racks, front kick plate and drip pan

(s) to facilitate lifting and easier handling.

 Remove the outer carton and packing materials

from the shipping base. The all gas ranges are

held to the skid by three (2 or 3) bolts. After

removing the bolts the range must be lifted and

removed from the skid. Never lift the range

from the oven door handle.

CAU TI ON: Pr op er equipment and adeq uate

manpower must be used in moving the range to

avoid damage to the unit or the floor. The unit is

heavy and rests on steel legs.

WARNING! If the information in this manual is not

follo we d exactly, a fire or explosion may

result causing property damage, personal injury or

death.

MCR-SERIES

30” ALL MODELS

MCR304 FOUR Burners At 19.000 btu

MCR-SERIES

MCR305 FOUR Burners At 19.000 btu + 25,000 btu Power Wok

36” ALL MODELS

MCR362B2 Four Burners At 19.000 btu + 12” BBQ Grill

MCR366 Six Burners At 19.000 btu

MCR362G2 Four Burners At 19.000 btu + 12” Thermo-Griddle

MCR- SERIES

48” ALL MODELS

MCR488 Eight Burners At 19.000 btu

MCR-SERIES

MCR484BG Four Burners At 19,000 btu

+ 12”BBQ Grill + 12” thermo-Griddle

MCR484B2 Six Burners At 19.000 btu

+ 12”BBQ Grill

MCR484G2 Six Burners At 19.000 btu

+ 12” thermo-Griddle

60 ALL MODELS NOT AVAILABLE MCR -SERIES

UNPACKING AND VENTILATION REQUIREMENTS

 Lift the Range from the skid with a soft wheel dolly.

 Support the range uniformly across the bottom

 To remove door, open the door completely, close the

hinge latches and release the door. Remove door by

lifting and pulling from the sides.

 Make sure gas and electric connections are made,

anti-tip device is installed, and the back guard in-

stalled prior to placing the range in position.

 Measure the height of the counter top and adjust the

range height to match countertop height by adjusting

front and rear leveling feet.

 Slide the Range in place and ensure that the range is

level.

 Reinstall the Kick Plate, Top Grates, Oven Door(s),

Drip Pan tray(s), and make sure Burner Caps are

seated firmly located into position.

STEP 2: VENTILATION REQUIREMENTS

It is strongly recommended that a suitable CAPITAL

exhaust hood be installed above the range. Downdraft

ventilation should NOT be used. The table below

indicates the PERFORMANCE Series Hoods, by model

number, that are recommended for use with all ranges.

1. SELECT HOOD AND BLOWER MODELS:

For wall installations, the hood width must, at a

minimum, equal the width of the range's cooking sur-

face. Where space permits, a hood larger in

width than the cooking surface may be desirable for

improved ventilation performance.

WARNING: DO NOT lift the range by the oven

door handles, Do not remove the griddle and grill

sections!

CAUTION: Ventilation hoods and blowers are

d esigned f o r u s e with sin gle w a l l d u c t i n g .

However, some local building codes or inspectors

may require double wall ducting. Consult local

building codes and or local agencies, before

starting, to assure that hood and duct installation

will meet local requirements.

VENTILATION UNIT

STANDARD COUNTER

INSTALLATION

RECOMMENDATIONS

HOOD

(24" DEEP X UNIT

WIDTH)

BLOWER CFM's

60" RANGE = 1200 CFM

48" RANGE =1200 CFM

36" RANGE =1200 CFM

30" RANGE = 600 CFM

CAPITAL Hood blower speeds are variable to reduce

noi s e an d l oss of he at ed o r a ir -co nditi o ne d

household air when maximum ventilation is not

required. Normally the maximum blower speed is

only required when using the grill section.

2. HOOD PLACEMENT:

For best smoke elimination, the lower edge of the

hood should be installed a minimum of 30" to a

maximum of 36" above the range cooking surface.

STEP 3: CABINET PREPARATION

1. The range is a freestanding unit. If the unit

is to be placed adjacent to cabinets, the

clearances shown in fig. 1 are required. The same

clearances ap pl y to isl and ins tall at ions ,

exc ept for t he overhead cabinets, which must

have a space wide enough to accept a suitable

flared island hood, as indicated in fig. 1. Note:

Capital does NOT offer an island style

ventilation hood at this times.

SIZE SHIPPING WEIGHT

30" xx

36" xx

48" xxxxx

60" xxxxx

2. T he d ep th of o ve rh ea d c abinet s installed

on either side of the hood is 13".

3. A 30-inch minimum clearance is required

between th e t op of t h e ran g e a nd th e

bot t om o f a n unprotected cabinet.

4. Any openings in the wall behind the range and in

the floor under the range must be sealed.

5. W h e n t h e r e i s l e s s t h a n 1 2 " h o r i z o n t al

clearance between combustible material and

the back edge of the range above the

cooking s ur fac e, Ca pi ta l su pp ly 3” B ac k

Guar d, m ust be installed Se e pa ge 36 &

37.

6. Always keep appliance area clear and free from

combustible materials, gasoline, and other

flammable vapors and liquids.

7. Models with Open Broiler, non combustible

material is to be installed on the underside of a

cabinet located above the broiler section or unit

in accordance with local codes, or in the

absence of local codes, with the National Fuel

Gas code, ANSI Z223.1/NFPA.54

PLEASE NOTE:

In the Commonwealth of Massachusetts, gas

connection must be performed by a licensed

plumber or licensed gas fitter.

WARNING: DO NOT obstruct the flow of com-

bustion and ventilation air to the unit.

MCR-SERIES

CABINET INSTALL DRAWING / FRONT VIEW

FIG 1A. Cabinet Clearances:

MCR-SERIES

ELECTRICAL AND GAS

SUPPLY

10”

4”

10”

2-1/2”

min

INSTALLATION INSTRUCTIONS

WARNING! The third prong SHOULD NOT, under

any circumstances, be cut or removed!

GROUNDING METHOD

The range is factory fitted with a power supply and

cord with a three-prong grounding plug. It must be

plugged into a matching grounding type receptacle

c o n nec t ed t o a c o r re c t l y po l a ri z e d 12 0 V o lt

circuit. If the circuit does not have a grounding type

receptacle, it is the responsibility of the installer to

have the existing receptacle changed to a properly

grounded and polarized receptacle in accordance

with all applicable local codes and ordinances. The

receptacle replacement shall be in accordance with

the national Electrical Code.

CAUTION! Disconnect the electrical supply cord

from the wall outlet before servicing the range.

Follow all governing codes and ordinances when

grounding. In the absenc e of codes follow t he

National Electrical Codes ANSI / NFPA No. 70

(current issue).

 30" Range – 7 Amps. Max.

 36" Range – 7 Amps. Max.

 48" Range – 15.5 Amps. Max.

 60" Range not available in LMCR series of Ranges

ELECTRICAL SUPPLY, ALL RANGES

I ns t al l a t i o n of All MCR ranges must be

planned so that the rough-in of the junction box

for the receptacle or conduit connection allows for

maximum clearance to the rear of the unit.

This is especially critical if the junction box in the

wall is directly b ehind t he j unc tion box of t he

unit when the unit is installed. To minimize binding

when the unit is connected to the receptacle or

junction bo x, orient the receptacle or conduit

connector, and slide back into position.

POWER REQUIREMENTS: 120VAC, 60 HZ single phase

NOTE:

ALL MCR-SERIES RANGES Are provided with 3” Back

Guard.

1. For 3” Secure both Brackets to the wall using

the screws included. 1-7/16” from the Back Trim sur-

face to the center of hole of Bracket. see Fig-1

2. For Low Back & High Shelf Accessories. see Fig-2.

MCR-SERIES

Fig-1

Fig-3

Fig-2

16-3/8” For High

Shelf

 Failure to follow these instructions may result in

electrical shock or other personal injury.

CAUTION: PROPERTY DAMAGE!

 Contact a qualified installer or contractor to deter-

mine the proper method for drilling holes through the

wall or floor material (such as ceramic tile, hardwood,

marble, etc.)

 DO NOT slide range across unprotected floor.

Failure to follow these instructions may result in dam-

age to wall or floor coverings.

TOOLS NEEDED FOR INSTALLATION OF ANTI-TIP

DEVICE!

1.Screwdriver, Phillips

2.Drill, electric or hand

3.Measuring tape or ruler

4.1/8" drill bit (wood or metal wall or floor)

5.3/16" anchors, drywall, or concrete, 2 each (not re-

quired if mounting bracket is being attached to solid wood

or metal.

6.Hammer

7.Pencil or other marker

IMPORTANT INSTALLATION INFORMATION

The Anti-Tip Bracket may be attached on the floor.

See Bottom drawing.

STEP 4: INSTALLING ANTI-TIP DEVICE

For all Ranges, an anti-tip device MUST be installed as

per these instructions.

WARNING!

 ALL RANGES CAN TIP

 INJURY TO PERSONS COULD RESULT

 INSTALL ANTI-TIP DEVICES PACKED WITH RANGE

 SEE INSTALLATION INSTRUCTION

WARNING: RANGE TIPPING HAZARD!

 All ranges can tip and injury can result. To prevent

accidental tipping of the range, attach it to the floor,

wall or cabinet by installing the Anti-Tip Device sup-

plied.

 A risk of tip-over may exist if the appliance is not in-

stalled in accordance with these instructions.

 If the range is pulled away from the wall for cleaning,

service or any other reason, ensure that the Anti-Tip

Device is properly re-engaged when the range is

pushed back against the wall. In the event of

abnormal usage (such as a person standing, sitting,

or leaning on an open door); failure to take this pre-

caution can result in tipping of the range. Personal

injury might result from spilled hot liquids or from the

range itself.

WARNING: ELECTRICAL SHOCK HAZARD!

 Use extreme caution when drilling holes into the wall

or floor. There may be concealed electrical wires

located behind the wall or under the floor.

 Identify the electrical circuits that could be affected by

the installation of the Anti-Tip Device, then turn off

power to these circuits.

 The thickness of the wall or floor may require use of

longer screws, available at your local hardware store.

 In all cases at least one (1) of the bracket mounting

screws must be fastened to solid wood or metal on

each side.

 Use appropriate anchors when fastening the mounting

bracket to any material other than hardwood or

metal.

MOUNTING ANTI-TIP BRACKET:

The alternative floor mounted bracket shall be installed

as follows:

 Place bracket on floor in position shown in Figure below.

 Secure to floor or wall stud.

 Later, when unit is installed, the adjustable leg will slide

under the bracket

STEP 5: G AS CONNECTION AND HOOK -UP

Verify the type of gas being used at the installation site

matches the gas type of the range. As shipped from the

factory, units are configured for use with Natural Gas or

Propane (LP). Make certain the range matches the type

of gas available at the location.

For installation of the appliance at high altitude, please

consult your local gas company for their recommenda-

tion of the correct orifice sizes and any other necessary

adjustments that will provide proper gas combustion at

specified altitudes.

NOTE: Capital DOES NOT supply ranges to match vary-

ing altitudes. Orifices to adjust for combustion for differ-

ing altitudes may be purchased through Capital

Cooking Equipment by calling our Parts Department

at 1-866-4024600, or email us at customerser-

vice@capital-cooking.com.

INSTALLATION INSTTRUCTIONS

MCR-SERIES

SERVICE & WARRANTY

SERVICE INFORMATION

If none of the above has occurred, contact our customer

service department at 1-866-402-4600.

Before you call for service, please have the following

information available:

 Model #

 Serial #

 Date of Installation

 Copy of Receipt or Invoice

 A brief description of the problem

Your satisfaction is our top priority If the problem

persists, or is not resolved to your satisfaction by our

service consultant, please write to us or fax us a letter

at:

Capital Cooking Equipment, Inc.

Attn: Customer Service Manager 13211 E. Florence Ave

Santa Fe Springs, CA90670

USA

Fax #: 562-903-1167

Email: customerservice@capital-cook!ng.com

WARRANTY

ONE (1) year full parts and labor covers entire product.

(Light bulbs covered for 60 days after installation)

FIVE (5) years limited part replacement warranty. covers

part replacement, as noted below, due to malfunction

during normal operation.

Ranges*, Range Tops*, & Oven*: All Burners, Heating

Elements, Grates*, Griddle Plates, & Oven Racks

Barbeques: Gas Valves & all burners (excluding infrared

burners)

*Excludes Porcelain Enamel Coating for ovens and

grates. Porcelain enamel is prone to wear over time and

use.

LIFE TIME warranty (non-transferable) on stainless steel

metal body parts against rust. (Excludes damage and

normal heat discoloration) does not include barbeque

grates.

WILL PAY FOR:

All repair labor and parts found to be defective due to

material or workmanship for one (1) full year" IN HOME"

warranty This does not apply if the unit was subjected

to other than normal household use. An Authorized Fac-

tory Agent must provide service during normal working

hours. No charges will be made for repair or replace-

ment at the location of original installation. No charges

will be made for defective factory parts returned pre-

paid, through the dealer, and claimed within the war-

ranty period. All claims, regardless of warranty or non-

warranty must be documented with photos and detailed

description and/or narrative of the problem and submit-

ted to Capital's service department.

Replacement of parts will be freight prepaid by Capital

and shipped regular ground. Any requests for other

than standard ground shipments must be paid by

customer. The company will not be liable for addi-

tional transportation costs, labor cost, taxes or

export/import duties. This warranty shall not apply, nor

can we assume responsibility for damage that might

result from failure to follow manufacturer's instructions

or local codes where the appliance has been tem-

pered with or altered in any way or which, in our judg-

ment, has been subjected to misuse, negligence,

or accident. Implied warranty shall not extend be-

yond the duration of this written warranty. This war-

ranty is in lieu of all warranties, expressed or implied

and all other obligations or liability in connection with

the sale of this product.

WILL NOT PAY FOR:

 Installation or start-up.

Shipping damage that is not a direct result of packag-

ing (for example freight handling).

 Service by an unauthorized agency

 Use of unauthorized parts.

 Service during hours other than normal working hours.

 Improper installation.

 Service visit to teach you how to operate the appliance,

correct the installation, reset circuit breakers or re-

place fuses.

 Repair other than normal household use.

 Damage caused by accident, abuse, alteration, mis-

use, incorrect installation or installation not in accor-

dance with local codes.

 Unit(s) installed in non-residential applications.

This warranty applies to appliances used In

residential application only. It does not cover their use

in commercial situations. This warranty is for products

purchased and retained in the 50 States of the U.S.A, the

District of Columbia and Canada. This warranty applies

even If you should move during the warranty period.

Should the original purchaser sell the appliance during

the warranty period, the new owner continues to be

protected until the expiration date of the original pur-

chaser's warranty period. This verity gives you the specific

legal rights. You may also have other rights, which vary

from State to State.

MCR-SERIES

ALL SPEC

CAT

ONS ARE FOR PLANN

NG PURPOSES ONLY

REFER TO

NSTALLAT

NSTRUCT

ONS

AND CONSULT YOUR COUNTERTOP SUPPL

ER PR

OR TO MAK

NG COUNTER OPEN

. I

F YOU HAVE

ANY QUEST

ONS, PLEASE CALL US AT 866

402

4600 PR

OR TO CUTT

NG ANY OPEN

NGS

CONSULT

TH A HEAT

NG AND VENT

LAT

NG ENG

NEER FOR YOUR SPEC

C VENT

LAT

ON REQU

REMENTS

FOR THE MOST UP TO DATE USE AND CARE AND

NSTALLAT

NSTRUCT

ONS CONTACT

CAP

TAL COOK

NG EQU

PMENT,

. I

CAT

NG THE MODEL #

DUE TO ONGO

NG PRODUCT

MPROVEMENTS, WE RESERVE THE R

GHT

TO CHANGE THESE SPEC

CAT

ONS, OR DES

GNS W

THOUT NOT

13211 E Florence Ave

Santa Fe Springs, CA 90670

Free: 866

402

4600

Main: 562

903

1168

Fax: 562

903

1167

Emai

: customerservice@capita

cooking

com

Website: www

capita

cooking

com

CERTIFIED FOR USA AND CANADA

87101-01 Rev-02

Produkt Specifikationer

Mærke:	Capital
Kategori:	Komfur
Model:	MCR362C

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