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TROUBLESHOOTING MODEL 300 RESTAURANT RANGES
PAGE 32 OPERATOR’S MANUAL 1182298 REV 3
TROUBLESHOOTING
NOTE: Griddle Tops
Continues on next page.
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.
Inlet pressures for gases are:
Natural = 3.5" to 5" water column
Propane = 10" to 11" water column
Observe the inlet pressure.
NOTE: Griddles and Hot Tops
must be raised and secured or
removed.
Light all burners on the range.
NOTE: Leave the oven door open.
Re-light all pilots.
Turn on the main gas supply.
With each burner removed check
that the orifice size is correct and
clean and free of buildup and
debris.
Shut off the main gas supply.
Install a pressure tap in the main
gas line before the range pressure
regulator and install a manometer.
Check that each burner valve and
orifice is in alignment with the
burner.
Remove the knobs and carefully
lower the top valve cover panel.
CAUTION! Wiring attached behind
panel on C.O. base models.
Pull the Griddle thermostat
bulbs out of the tubes.
Remove the knobs and carefully
lower the top valve cover panel.
CAUTION! Wiring attached behind
panel.
CAUTION! Before raising or
removing Griddle Tops.
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.
RANGE TOP BURNER
TROUBLESHOOTING