in the tube on the right side of the overflow deck. The upper sensor controls the water level and the lower sensor controls the low water safety
The brush must be checked on a regular basis and replaced whenever it starts to wear. Replacement brushes can be ordered under part number 009297.
CAUTION
Do not store the sensor brush in the sensor tube as it could contact the sensors, which could allow the water level to drop below the heat tubes and damage the Pasta System.
CAUTION
Using a worn brush could damage the sensors. ∞NOTE: Water level problems caused by the sensors not being cleaned adequately will not be covered under warranty.
WARNING
WHEN THE WATER LEVEL FALLS BELOW THE LOWER SENSOR THE BURNERS WILL SHUT OFF. IF THEY STAY ON, TURN THE MAIN POWER ON/OFF SWITCH TO THE “OFF” POSITION AND CLEAN THE SENSORS THOROUGHLY. IF THE PROBLEM STILL OCCURS, HAVE THE WATER
Figure
Sensor Tube Location
11
V SERVICE DIAGNOSIS
λ The burners when on will produce clear blue flames directed at the inside walls of the heat transfer tubes. The radiant’s fins, located towards the rear of each transfer tube, will glow bright red, helping to ensure optimum heat distribution into the Pasta System vessel. All radiants should be pushed to the rear and then pulled gently forward (until their retaining clips engage the rear of the tubes) for optimum heat distribution.
λ On constant pilot models, the pilot light will be between 3/8" to 1/2" high and will use about 180 BTU’s of gas per hour.
λ The runner pilot tube is used to ignite the burners. Flames from the tube should be clear blue and between 3/8" to 1/2" high spread across the entire tube. The burners will ignite almost instantly after the thermostat calls for heat.
A. Water Fill and Safety
When properly maintained, the Automatic Water Fill and Low Water Safety
∞NOTE: Hard water, excessive starch and salt in water may cause water to not fill. Oil in water may cause water to not stop filling.
B. Trouble shooting
The following trouble shooting charts are only to be used as a guide to qualified service personnel. See pages