Full Performance Maintenance Instructions
FBB (Flexible Batch Broiler)
6
7. Ensure proper Flame Sense Current (Lower Module)
a.
Greater than 0.7μA DC
i. S1 = FC (Measured at FC Terminals)
ii.
(Optimal range when hot is 1.5μA - 6μA)
8.
Ensure proper Flame Sense Current (Upper Module)
a.
Greater than 0.7μA DC
i. S1 = FC1, S2 = FC2 (Measured at FC1 and FC2 Terminals)
ii.
(Optimal range when hot is 1.5μA - 6μA)
9.
Check all joints, unions, and compression fittings (internal and external) for gas leakage.
10.
Check Gas Hose and Quick Disconnect for gas leakage / damage.
11. Ensure all Control functions work properly:
a. Button functionality
b. Access to all 4 programming modes
i.
Codes (Hold down ENTER button to display “CODE”, use ENTER to progress through
programming)
1. Global Parameters – (3645)
2. Cook Recipes – (1827)
3. Cook & Failure Counts – (1234)
4. Diagnostic – (3424)
c. Access to Fine Adjustment mode
i.
Hold UP and DOWN arrows together to access.
d. Cook light functions properly.
12. Check discharge function and smoothness of operation
a.
If in “RDY” mode, select “Discharge” numerous times.
b.
If not in “RDY” mode, Enter Diagnostic mode and run Drive Motor (DOWN arrow)
(Do not run Drive
Motor for more than 6 seconds at a time)
13. Check Loader, Loader Tray, Loader Bracket, and Loader Ramp for smooth loading operation.
14. Flame Sensors are recommended to be cleaned on a monthly basis. Review monthly cleaning of Flame
Sensors and provide supplied brush to Restaurant Manager.
Provide Checklist to Manager and explain areas which may require immediate or future attention.
