— 25 —
TROUBLESHOOTING GUIDE
STANDARD AND CONVECTION OVEN RESTAURANT RANGE
OVEN
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b) Improper fluing
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b) Oven burner, bottom or baffles improperly installed
c) Warped pans
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b) Not level front to back; check casters and legs
c) Door not closing properly
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b) Too long baking time
c) Thermostat calibration
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b) Restriction in pilot orifice
c) Problem with shutoff valve
d) Possible fluing problems
e) Low pressure
f) Improper gas line sizing
g) Burner box cover not properly installed
h) Oven cavity requires resealing
TOP BURNER OPERATION
1.
Improper burner combustion a) Improper ventilation
Excessive valve handle temperatures b) Poor door fit
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d) Improper use of excessively large pans or pots
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2
b) Poor air-gas adjustment
c) Restriction in pilot orifice
d) Restriction in main burner ignition port
