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This timeline has been created to give a general overview of crop production, worker activities, and key pests in greenhouse/hothouse hydroponic tomatoes (GH) in the U.S. This document is intended to describe the activities and their relationship to pesticide applications that take place in the greenhouses throughout the year. This information will be used in worker risk assessments, where risks of concern are identified, and in the assessment of pesticide benefits. The timing of events described may vary due to such factors as the location and target market periods. Pesticide use recommendations are current as of the last update. Crop timelines were developed to demonstrate the relationship between the greenhouse crop events (preparation through cleanout). These crop events directly relate to worker activity in the greenhouses. The timelines are reflective of the 52 calendar weeks and months for convenience. Crop Timeline 1.0, is broken into three sections indicative of the large grower; winter, summer, and year round growing cycles. Crop Timeline 2.0 is broken into the two cycles used by small growers, i.e., winter cycle growers and summer cycle growers. Most small GH growers are summer cycle growers 21/. Crop Timeline 3.0 was developed to indicate a typical summer cycle GH and the relationship of pests and pesticide pre-harvest intervals (PHI) acceptable to the greenhouses. Greenhouse/hothouse hydroponic tomatoes are used for the fresh tomato market only. While these tomatoes command a premium price in the market place, they are never used in processing. GH tomatoes would be considered trash in processed markets due to water content. Additionally, no bioengineered varieties are grown; most greenhouse varieties are produced by Dutch or Israeli seed companies. General Tomatoes are the major vegetable crop grown in greenhouses. The large scale U.S. commercial growers, (greenhouses/hothouses greater than 1 acre), all have automatic climate control and all use hydroponic growing systems. The sophisticated growing systems, coupled with indeterminate varieties, and a controlled environment, enable a longer production season than would be possible in field agriculture. This results in the greenhouse growers being able to...
Greenhouse tomato production has attracted a great deal of attention in recent years. However, of all the greenhouse crops, tomatoes (Lycopersicon esculentum) are the most complicated to grow because they require the most management, the most labor, and the most light. A grower must be committed to meeting the daily demands of production in order to be successful. Prospective growers need to get as much information as they can about all aspects of greenhouse production before beginning this enterprise. Marketing The development of farmers markets, roadside farm markets, and produce auctions across the state offer significant opportunities to sell produce from the farm. Tomatoes can be sold directly from the greenhouse at retail prices. Wholesale markets include supermarkets, restaurants, caterers, and wholesale distributors. Market Outlook The U.S. greenhouse tomato market is increasing dramatically as many consumers will now pay an increased price for a red, ripe tomato. It is possible for Kentucky growers to sell greenhouse tomatoes in this expanding market. Early-season tomato production may also capture higher prices resulting in profitability from intensive production systems. Excellent light, moderate heating costs, high yields, and good prices make spring the best time for greenhouse tomato production in Kentucky. On the other hand, fall and winter production generally results in low returns due to reduced yields and high fuel costs. For this reason, it is difficult to recommend production schedules where tomato harvest would be expected from December through mid February. Production Considerations Production systems There is no single best system for successfully growing greenhouse tomatoes. Many production systems will work if the grower correctly manages fertilization and watering. With experience, individual growers will be able to determine the best and most economic techniques to use in their greenhouse. A number of different types of growing media can be used for greenhouse tomatoes, including good field soil, packaged commercial mixes, and various types of hydroponic media. Use only materials that have been sterilized, pasteurized, or manufactured under clean, disease-free conditions. Small growers often use in-ground soil culture in the beginning, but generally switch to perlite or pinebark culture as they learn more about tomato production. A drip irrigation system is used for the distribution of water and nutrients. Tomatoes require 4 square feet of space per plant. This crop will require attention everyday to ensure success. Equipment (such as fans, vents,...
A Message from Ed Peper Beyond Great Products and Innovative Business Solutions… an Exceptional Customer Experience that you can’t get anywhere else! At General Motors, we are committed to providing you with a broad range of Great Products that have outstanding quality, reliability, safety and value. In the 2014 model year, our vehicle offerings get even better, as we are in the middle of one of the biggest product offenses in GM history. We offer you everything from small cars to heavy-duty trucks, and because we are dedicated to the environment, we provide you with a number of propulsion options that will help you reduce emissions while saving money at the same time. We are also committed to providing you with Innovative Business Solutions that allow you to provide your drivers with the features and functions they need to get their work done. This includes the latest features that make your mobile office more functional, and accessories and storage solutions that can organize your cargo. We also work with professional upfitting partners who can match quality truck bodies and equipment with your specific vocational demands. Basically, we have turnkey solutions to any vehicle and utility issues you may have. However, our focus goes beyond the great products and innovative business solutions we provide. Just as important is the Customer Experience we offer, and at GM Fleet & Commercial, you can count on it being Exceptional. We take a full circle approach to serving you. Our Fleet Account Executives help you to determine what products best meet your needs. Our production planning group makes sure your vehicles get built and delivered on time, and our service team ensures you get quick responses to any vehicle issues you might have. We are not just another supplier of vehicles. We are a solid, reliable business partner that offers fleet expertise and responsive service throughout your ownership experience. As you make plans to refresh your vehicle fleet in the 2014 model year, we hope you will consider General Motors. We want to partner with you and help you reach your business and sustainability goals. The bottom line is that we want to help you succeed at what you do, and we measure our success by yours. In other words, “Your Success is Our Success.” Thank you
Dr. Helene Miller is a Child, Adolescent and Adult Psychiatrist, and she maintains a private practice in Paramus, NJ., conveniently located off of Route 17, in Bergen County.
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Published by the Iowa High School Athletic Association The keys to developing wrestling potential are a healthy, balanced diet, acquiring the needed wrestling skills, proper conditioning, and getting adequate rest. By following sound advice about wrestling nutrition and weight control, wrestlers can improve their performance on the mat and in the classroom. The benefits of proper nutrition and weight control, to the mind and the body, have been well documented. Likewise, the hazards of extreme weight loss and poor nutritional habits are also well documented. Mood swings, irritability, decrease in academic performance, and loss of athletic performance can all result from extreme weight loss and poor nutritional habits. The best weight for wrestlers, or anyone for that matter, is one that is safe and can be comfortably maintained by eating a healthy, balanced diet. Wrestlers should be able to concentrate more on developing wrestling skills, than on maintaining, or losing, weight. Those who spend more time thinking about food than wrestling are probably trying to lose too much weight and/or eating the wrong foods. Appropriate wrestling weight is that weight which can be maintained by eating a healthy, balanced diet. Seven percent (7%) body fat has been established by many medical authorities across the country as the safe, minimal percent body fat for high school wrestlers. Body fat testing is the only scientific method of predicting a safe, minimal wrestling weight. By losing weight too quickly, or going below 7% body fat, a wrestler risks losing muscle along with fat. This results in decreased muscular endurance and strength. Not every wrestler can, or should, attempt to reach 7% body fat. Most high school wrestlers will perform very well at a body fat percentage above 7%. If a wrestler is above 7% body fat, there is no reason to believe that wrestling performance will improve simply by losing weight. The Iowa High School Athletic Association’s Body Composition Testing Rule states, “The lowest certifiable wrestling weight of each wrestler will be determined by predicting a wrestler’s weight at 7% body fat, minus 3% body weight (due to the approximate error in testing methods).” A wrestler’s lowest certifiable weight is not necessarily the weight he should be trying to achieve, but it is the minimum, safe weight he could achieve under ideal circumstances. If a wrestler does decide to lose weight to reach their lowest, certifiable weight, they should lose no more than 2-3 pounds per week. The only way the body can lose more than 3 pounds a week is through dehydration and excessively 1 restricted food intake. Both of these practices cause the body to lose muscle and water along with the fat. Dehydration and excessively restricted food intake result in decreased strength, muscular endurance, stamina, and concentration. Dehydration is the most detrimental method of losing weight and causes the most rapid decrease in strength, endurance, and mental alertness. Research indicates that the loss of as little as 2% of one's body weight through dehydration can cause significant performance loss! A 2% weight loss for someone weighing 150 pounds is only 3 pounds! To prevent dehydration, the use of rubber, vinyl, and plastic suits, saunas, whirlpools, diuretics, or other methods of quick weight loss must be eliminated. They are against the rules, hurt performance, and can prove to be dangerous to one's health. A simple, effective method of determining adequate hydration is to check the color of one’s urine! Yellow urine indicates dehydration and pale, or clear urine, indicates adequate hydration. The following guidelines will also help ensure proper hydration: 1) drink at least 8, 8 ounce glasses of fluids a day, 2) drink 5-6 swallows of fluids every 15-20 minutes during exercise, 3) for each pound of weight lost during practice, drink 2, 8 ounce glasses of fluids, 4) thirst is a poor indicator of how much to drink; drink more than just enough to ...
Lose Weight and Still Eat Your Cake! FREE! 5 sessions of weight loss secrets... and the strategy behind making it permanent. It's 2014 and we're offering you some solutions for permanent weight loss. Feel better and look better by learning how to achieve healthy results NOW! Losing weight should be simple – and I’m NOT asking you to give up any of your pleasure foods to do it. There are easier ways to accomplish health and permanent weight loss and I am going to show you how. Each session will progressively build on the last. In these 5 sessions you will learn: Easy lifestyle strategies to keep your weight balanced. 5 nutritional supplements that support a revving metabolism. The secret to cooking and eating for your ideal weight. The simplest way to add 10 years to your life. How to customize your workouts to personally increase your metabolism. When: Thursday evenings, January 9 - February 6, 2014 7:00 - 8:00 pm Where: Village Green Apothecary Offices 5411 W. Cedar Lane Suite 202A Bethesda, MD 20814 Registration for this class series is limited to 10 people. Participants must pre-qualify to attend and must be available to come to each session in order to maintain the integrity of the group. Please email your interest and contact information to: firstname.lastname@example.org and briefly explain why you think these sessions will benefit you. Get ready to be the envy of your friends as you comfortably drop pounds in no time! RESERVE YOUR SPACE NOW! Presenter: Heather Gunn, MS, CNS, LDN Heather is a clinical herbalist, licensed nutritionist and fitness consultant. Her special interests are in supporting overall health, weight loss, hormone balance and stress management. Contact: email@example.com · 301-530-0800 x1019
The bariatric meal plan consists of three well balanced meals daily with at least one snack Strive to build a meal plan that includes all of the food groups. FRUIT … PROTEIN Low-fat DAIRY Whole grain STARCH VEGETABLES This meal plan is designed to provide the nutrients needed and help keep you full and satisfied throughout the day while keeping your calorie intake no higher than 1500 calories daily Meal Planning is essential to ensure you will lose weight and maintain your weight loss. PLAN FOR MEALS – Food shop weekly. Think Plan: Create Menu Prepare Meals about want you will eat during the week , buying the foods from all food groups to build your menu. Each food group contributes different nutrients that are needed for good health. PREPARE FOR MEALS- Think ahead each week to what meals you will be preparing for lunch and dinner and do some preparation ahead of time. Follow Eating Schedule FOLLOW ROUTINE – Eat meals close to the same time everyday. When you follow an eating schedule you are less likely to eat the food you should avoid. You will burn more calories and your metabolism will work more efficiently. Develop a mindset that seeks to establish healthy eating behaviors as a life style approach as opposed to the quick fix approach of many short term diets from the past. IMPORTANT TIPS to remember forever: o o o o o o o o o o o Eat Protein first Eat one hour after waking up Eat every 4-5 hours Chew foods well and eat slowly(at least 30 minutes) Keep meals small Don’t drink with meals DO NOT DRINK CARBONATION (SODA) Do not smoke Stop eating when full or have met meal size Sip fluids slowly Continue with your vitamin regimen everyday Multivitamin with Folic Acid Vitamin B 12 Iron Calcuim o Make an appointment once a year for your Annual check up for the rest of your life DO NOT DRINK YOUR CALORIES. Liquids will pass through the reduced stomach pouch quickly and you will not feel full. This is a great way to gain all your weight back!! AVOID o High calorie drinks o Beverages made with sugar o Alcohol o Milkshakes o Special coffee drinks o Soda o Juice – only 4 ounces daily TO PORTION SIZES – keep portion sizes small See handout on food groups If you routinely eat too much, the small stomach pouch may stretch! To ensure long range success at losing and maintaining your weight loss follow the recommended servings as a guide. Keeping in mind that you will stop eating when your hunger is gone or when you feel comfortable. Continue to eat small pieces of food and chew your food thoroughly and eat slowly. You will increase your chance of success if you follow an eating routine of planning meals at the same time frame daily. Keep yourself in check once in a while by writing a food journal. Continue to use a scale and measuring cups consistently to keep yourself in check. HIGH FAT FOODS • • • • • • • • • • • Fast food Dining out often Fried foods Creams & Gravies Foods made with cream or gravy High fat dairy (cheese, ice cream) Junk food (chips ect..) Donuts, cakes, cookies, pastries, chocolate High fat meats like bacon and sausage High fat casseroles High fat convenient foods (frozen pizza, boxed meals) Do not fill up on empty calorie foods that are high in calories and low in nutritional value. Avoid the so called “Junk” foods that are high in fat and sugar. CONSUMING HIGH FAT FOOD ON A REGULAR BASIS WILL HELP YOU RE-GAIN YOUR WEIGHT. The food you eat should be as healthy as possible. Your small stomach pouch can only hold about a 1 cup – 1 ¼ cup of food. Therefore your goal is to attain the highest quality nutrient intake with a minimal volume of food. Your meal plan needs to be high in protein, vitamins and other important nutrients to be successful at attaining a healthy lifestyle. To increase satiety, try to plan meals and snacks by combining carbohydrate foods with protein, fiber and a small amount of fat. A well planned meal should satisfy feelings of hunger for three to four hours and provide the energy you need as you progress through the day. Sources of carbohydrates and fiber include whole grains, fruits and vegetables. Protein sources are lean meats, meat substitutes and low fat dairy.
Fit and Fat? Yes, you can be fit and overweight within reason. The trick is to control your weight so you can be physically active. There are plenty of people who get regular physical activity, yet they are overweight. A recent study showed people who are fit and carrying extra pounds may not be at increased risk of developing or dying from heart disease or cancer when compared to people of healthy weight.1 Likewise, thin people are not necessarily healthy if they carry excess belly fat. What matters more than weight is the amount and type of body fat. Studies show that fat around the midsection or belly fat may be more harmful than fat elsewhere on the body.2 Why? Belly or visceral fat embedded into muscles and around vital organs can have a metabolic impact compared to subcutaneous fat, which is the type of fat that simply sits beneath the skin like on your hips. Abdominal fat is also a predictor of risk for obesity-related diseases such as Type 2 diabetes, elevated cholesterol, high blood pressure and heart disease. Generally ladies should strive for a waist circumference below 35 inches and men, 40 inches according to the National Heart, Lung and Blood Institute. Eat Whatever You Want As Long You Exercise It might sound logical that if you work out, you can eat whatever you want, but this is usually not the most effective way to lose weight. Believe it or not, it is easier not to eat the chocolate cake than it is to burn it off. One slice of decadent chocolate cake could contain as many as 500 calories and require up to five miles of jogging to burn it off. Losing weight occurs when you create a calorie deficit either by eating fewer calories, burning calories through exercise or a combination of both. Diet plans that include cutting calories and regular physical activity tend to be the most successful and sustainable. Further, the quality of the food you consume and regular physical activity are important to overall health, regardless of weight. So the next time you want to indulge in a calorie-rich food or beverage, enjoy a smaller portion and account for it in your daily calorie budget. Health Only Improves When You Lose Lots of Weight Seeking to reach your healthy weight is an excellent goal in support of good health. However, you may benefit from losing as little as 5-10 percent of your body weight. Studies show that even small amounts of weight loss may improve blood cholesterol levels, blood sugar levels, blood pressure and lower risk for heart disease. Celebrate small victories on your journey toward a healthier weight. The payoff – people who lose weight slowly are more likely to keep it off. Skipping Breakfast Slashes Calories Studies show that breakfast eaters have healthier weights compared to breakfast skippers. Skipping breakfast or any meal usually results in overeating later in the day. Enjoying a nutritious meal in the morning sets the stage for the day. A breakfast that contains protein and fiber may keep blood sugar levels stable and hunger at bay until lunchtime. Your blood sugar and energy levels are low when you wake up in the morning. To get your body moving and energized after a long night’s rest, you need fuel in the form of a healthy breakfast. Another benefit, people who eat breakfast tend to have healthier diets overall, ones that are higher in nutrients. Breakfast may help you keep the weight off. We have learned from successful losers, the National Weight Control Registry of those who have lost weight and kept it off, make eating breakfast a daily habit. Reconsider where you slash calories in your diet and keep in mind you may save calories if you start your day the healthy way with a nutritious and delicious breakfast.
Wall Ovens Warmer Drawers Induction Built-In Range Cooktops EW30IS65J S Featuring Wave-Touch® Controls & Induction Cooktop 30" INDUCTION BUILT-IN RANGE Yes 1 1 1 1 Yes Yes Ceramic Glass Smoothtop 10" Induction Cooking Element – 2500W / 3400W 8" Induction Cooking Element – 2400W / 3400W 7" Induction Cooking Element – 1900W / 2600W 6" Induction Cooking Element – 1500W / 1900W Hot-Surface Indicator Light Surface Controls Oven Features More Energy-Efficient Cooking with induction is 70% more efficient than gas and 20% more efficient than electric. Capacity Hidden Bake Element Eight-Pass Bake Element – 2500 Watts Eight-Pass Broil Element – 4000 Watts Convection Element – 2500 Watts Cobalt Blue Interior Self-Clean Options with Door Lock Perfect Convect3® with Variable 2-Speed Fan Cooking Modes – Bake, Broil, Convection Bake, Convection Roast, Convection Broil, Keep Warm, Slow Cook Baking Options – Perfect Turkey®, Defrost, Dehydrate, Bread Proof, My Favorites, Multi-Stage Cooking, Temperature Probe, Rapid Preheat, Delay Bake, Convection Convert Luxury-Design® Lighting with Dual 40W Halogen Bulbs Luxury-Glide® Racks Conventional Racks Convection Roasting Rack 4.2 Cu. Ft. Yes Yes Yes Yes Yes 3 Yes Freestanding Ranges Induction Cooktop Features Microwaves Yes Yes Yes Yes Yes Yes 7 10 Yes 2 1 Yes Vent Hoods Wave-Touch® Electronic Oven Control Perfect Set® Element Controls Keypad Entry of Time & Temperature Electronic Clock & Timer Temperature Display Automatic Oven (Delay, Cook & Off) Built-In Ranges Control Panel Features Accessories Optional Specifications Exceptional Temperature Control Adjust heat with greater accuracy than gas or electric cooktops, especially at lower settings. Perfect for melting chocolate and cooking delicate foods and sauces. Cooking Flexibility The sensors automatically detect the presence of magnetic cookware, activate the induction field and adjust it to the exact size of the pan. Color – Stainless Steel Oven Cavity Dimensions – Height Width Depth Product Dimensions – Height (Adjustable) Width Depth (to Center of Arc) (with 90° Door Open) Power Supply Connection Location Connected Load (kW Rating) @ 240 / 208 Volts Amps @ 240 / 208 Volts Minimum Circuit Required (Amps) Shipping Weight (Approx.) S Refrigerators Included Included 16-1/2" 24-1/8" 18-1/32" 35-5/8" – 36-5/8" 30" 28-5/16" 45-1/2" Left Bottom Rear 13.2 / 9.9 55 / 48 50 258 Lbs. *When properly installed, meets the appliance standards in the Americans with Disabilities Act and the Architectural Barriers Act Accessibility Guidelines as published by the United States Access Board on June 23, 2004, as amended August 5, 2005. NOTE: Always consult local and national electric codes. Refer to Product Installation Guide for detailed installation instructions on the web at electroluxappliances.com. Specifications subject to change. electroluxappliances.com Freezers Porcelain Broiler Pan and Insert Cleaning Sponge 2" Rear Filler Kit, Side Panel Kit, Backguard Kit, Side Trim Kit – See Back for Part Numbers Under Counter Cooking with induction is more responsive than gas or electric — you can instantly adjust the heat to a delicate simmer or bring it to a quick boil. Yes Yes Yes Yes Yes Yes Washers / Dryers More Responsive Luxury-Hold™ Oven Door Extra-Large Glass Window Perfect Pair Lower Oven® Adjustable Leveling Legs Sabbath Mode (Star-K® Certified) A.D.A. Compliant* Dishwashers / Kitchen Cleanup Additional Features Induction Built-In Range EW30IS65J S 30" Induction Built-In Range Specifications Countertop Preparation • Product For detailed preparation instructions, refer to installation guide on the web. • Flat square-finish (flat) countertop requires no preparation since rangetop flange lays directly on countertop edge. • Formed front-edged countertops require front molded edge to be shaved flat 3/4" from each front corner of opening. • Tile countertops may need cut back 3/4" from each front corner of opening and / or rounded edge flattened. • For existing cutout width greater than 30-1/16" reduce the 3/4" overlap dimension or for cutout width of 29", replace actual side trim panels with smaller side trim panels, available with optional Side Trim Kit (refer to detailed kit installation instructions). Weight – 238 Lbs. phase 3- or 4-wire cable, 120 / 240 or 120 / 208 Volt, 60 Hertz, fused on both sides of line with ground. (If local code permits, range may be connected by hard-wiring or by means of power supply cord kit.) • Connected Load (kW Rating) @ 240 / 208 Volts = 13.2 / 9.9 kW • Amps @ 240 / 208 Volts = 55 / 48 Amps • Recommended Circuit Breaker – 50 Amps • Always consult local and national electric codes. • Countertop MUST be level in all directions and adjustable range height at least 1/16" greater than tallest cabinet height, to ensure metal rangetop flange will fit properly on countertop edge. • When installing optional Backguard Kit, cutout depth of 21-3/4" minimum / 22-1/8" maximum needs increased to 24". • Overhead cabinetry should not exceed a 13" maximum depth. • Absolute minimum horizontal distance between overhead cabinets installed to either side of appliance must be no less than maximum width of appliance. • Allow 24" minimum clearance between rangetop and bottom of cabinet when bottom of wood or metal cabinet is protected by not less than 1/4" flame-retardant millboard covered with not less than No. 28 MGS sheet steel, 0.015" stainless steel, 0.024" aluminum or 0.020" copper. Allow 30" minimum clearance when cabinet is unprotected. • To reduce risk of fire when using overhead cabinetry, install range hood that projects horizontally a recommended minimum of 5" beyond bottom of cabinets. • When installing range into existing cutout depth greater than 22-1/8", optional 2" Rear Filler Kit available. • Single Note: For planning purposes only. Refer to Product Installation Guide on the web at electroluxappliances.com for detailed instructions.