TROUBLESHOOTING

MODEL 300 RESTAURANT RANGES

RANGE TOP BURNER

TROUBLESHOOTING

TROUBLESHOOTING

Common checks for all top

configurations.

Check that the burners are set level

in the support brackets.

Check that the burners are clean

and all ports are clear.

Remove each burner and check that the venturi is clean and free of buildup and debris.

With each burner removed check that the orifice size is correct and clean and free of buildup and debris.

Remove the knobs and carefully lower the top valve cover panel.

CAUTION! Wiring attached behind

panel on C.O. base models.

Check that each burner valve and

orifice is in alignment with the

burner.

Shut off the main gas supply.

Install a pressure tap in the main gas line before the range pressure regulator and install a manometer.

Turn on the main gas supply.

Re-light all pilots.

NOTE: Griddle Tops

NOTE: Griddles and Hot Tops must be raised and secured or removed.

CAUTION! Before raising or

removing Griddle Tops.

Remove the knobs and carefully lower the top valve cover panel.

CAUTION! Wiring attached behind

panel.

Pull the Griddle thermostat

bulbs out of the tubes.

Light all burners on the range.

NOTE: Leave the oven door open.

Observe the inlet pressure.

Inlet pressures for gases are:

Natural = 3.5" to 5" water column

Propane = 10" to 11" water column

If the inlet pressure is low, all equipment on the main gas line should be lit and the pressure adjusted.

Shut off the range burners and

main gas and remove the pressure

tap.

Continues on next page.

PAGE 32

OPERATOR’S MANUAL 1182298 REV 3