22
COMMISSIONING CHECKS
1.
Check that the boiler is full of water.
2.
Check all wiring is correct.
3.
Turn on the electrical supply.
4.
Check lockout (8 secs).
5.
Check and set combustion.
6.
Check free movement of baffles.
7.
Check oven and boiler thermostats for correct
operation.
8.
Check the remote acting fire valve.
9.
Check that pipe stat is fitted.
10. Check temperature setting - pipe stat.
11. Check T between flow 11
o
C (20
o
F).
12. Check heating circuit and balance if necessary.
13. After the system has achieved its operating
temperature, a flue gas analysis and check for
smoke should be carried out. Undertake flue
draught reading and check for spillage.
14. Check the correct position of the air shutter,
which gives the highest reading of CO
2
without
exceeding a smoke of No. 0 - 1 (Bacharach).
Refer to the manufacturer’s instructions for
additional information.
15. Although the pump pressure is factory set, it
must be checked and adjusted if necessary.
This must be done in conjunction with an oil
pressure gauge.
16. Check if complete system is working correctly.
17. Check all items from packaging are removed
from ovens and the shelves are properly
positioned.
18. Current for flame indication: 35 µA.
19. After withdrawing the mains cable, tighten the
anti- tug gland located at the left side of the
cooker base level.
FUNCTION
Normal Start
Pre-ignition and pre-purging, pre-ignition alone: 7
seconds Oil is released, and the burner operates, if
the flame forms within the safety time of: 10
seconds.
Post ignition after oil release:
BHO 61 - 5 seconds.
False light at start
If oil is released and no flame is established the
control will cut out within the safety time of : 10
seconds.
No flame formation at start
If oil is released and no flame is established the
control will cut out within the safety time of: 10
seconds.
Flame failure in operation
In the event of flame failure in operation the oil
supply is cut off and the control restarts the burner
as described under the heading “Normal start”. On
flame failure, immediately after burner start, the
control will initiate re-ignition.
Flame monitoring
The flame is monitored by photo unit LD.
Note: In accordance with the latest ISO and DIN
standards, type BHO activates the safety relay if
the photo unit is exposed to light in the pre-
purging period.
Control of flame signal
The photo current is measured with a D.C. amp-
meter (moving coil instrument) which is connected in
series with the photo unit.
SERVICING
We recommend that the cooker and burner be
serviced annually by an Authorised Stanley Service
Engineer.
Your STANLEY distributor will let you have the name
of your local service agent.
TO S E RVICE THE COOKER, THE F O L L O W I N G
PROCEDURE SHOULD BE ADOPTED.
WARNING!
ISOLATE THE ELECTRICAL AND OIL SUPPLY
TO THE COOKER.
IMPORTANT: THE BRAIDED FLEXI OIL LINE
SHOULD BE CHECKED ON EVERY ANNUAL
SERVICE AND REPLACED AT LEAST EVERY 3
TO 4 YEARS.
