TROUBLESHOOTING GUIDE
STANDARD AND CONVECTION OVEN RESTAURANT RANGE
OVEN
| PROBLEM | CAUSES | |||
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| 1. Too much bottom heat | a) | Insufficient ventilation | ||
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| b) | Improper fluing |
| 1a. Too low temperature | c) | Improper thermostat bypass setting | ||
| 1b. Side burning | d) | Thermostat out of calibration | ||
| 1c. Too much top heat | e) | Fluctuating gas pressure | ||
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| 2. | Uneven bake side to side | a) | Not level side to side | |
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| b) Oven burner, bottom or baffles improperly installed | |
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| c) | Warped pans |
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| 3. | Uneven bake front to rear | a) | Overactive flue | |
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| b) | Not level front to back; check casters and legs |
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| c) Door not closing properly | |
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| 4. | Dried out products | a) | Too low temperature (overcooking) | |
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| b) | Too long baking time |
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| c) | Thermostat calibration |
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| 5. | Pilot outage | a) | Pilot flame too low | |
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| b) | Restriction in pilot orifice |
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| c) Problem with shutoff valve | |
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| d) | Possible fluing problems |
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| e) | Low pressure |
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| f) | Improper gas line sizing |
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| g) | Burner box cover not properly installed |
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| h) | Oven cavity requires resealing |
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TOP BURNER OPERATION |
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| 1. | Improper burner combustion |
| a) | Improper ventilation |
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| Excessive valve handle temperatures |
| b) | Poor door fit |
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| Sticking top burner valves |
| c) | Oven door left open |
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| d) | Improper use of excessively large pans or pots |
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| 2. | Poor ignition |
| a) | Insufficient input |
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| b) | Poor |
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| c) Restriction in pilot orifice | |
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| d) | Restriction in main burner ignition port |
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— 32 — | PRINTED IN U.S.A. |
