23
10
2
Chimney pillar support beam
11
FS-20228062002
1
Front panel for 6B range
12
FS-303123917
1
Mylar for 6B range
13
FS-400040
1
Oven shelf bracket left
FS-400041
1
Oven shelf bracket right
14
FS-302090048
4
6"adjustable leg
15
FS-20228055008
1
Drop pan for 6B range
16
FS-400050
2
Oven shelf for 6&10 burner use
17
FS-20228055011
1
Oven drip pan 36"
TROUBLESHOOTING GUIDE
STANDARD OVEN RESTAURANT RANGE
OVEN
PROBLEM
CAUSES
1.
Too much bottom heat
1a. Too low temperature
1b. Side burning
1c. Too much top heat
a)
Insufficient ventilation
b)
Improper fluing
c)
Improper thermostat bypass setting
d)
Thermostat out of calibration
e)
Fluctuating gas pressure
2.
Uneven bake side to side
a)
Not level side to side
b)
Oven burner, bottom or baffles improperly
installed
c)
Warped pans
3.
Uneven bake front to rear
a)
Overactive flue
b)
Not level front to back; check casters and legs
c)
Door not closing properly
4.
Dried out products
a)
Too low temperature (overcooking)
b)
Too long baking time
c)
Thermostat calibration
5.
Pilot outage
a)
Pilot flame to low
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
