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F-31055 Rev. D (02-04) PRINTED IN U.S.A.
TROUBLESHOOTING GUIDE
STANDARD AND CONVECTION OVEN RESTAURANT RANGE
OVEN
PROBLEM CAUSES
1. Too much bottom heat a) Insufficient ventilation
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
2. Uneven bake side to side a) Not level side to side
b) Oven burner, bottom or baffles improperly installed
c) Warped pans
3. Uneven bake front to rear a) Overactive flue
b) Not level front to back; check casters and legs
c) Door not closing properly
4. Dried out products a) Too low temperature (overcooking)
b) Too long baking time
c) Thermostat calibration
5. Pilot outage a) Pilot flame too low
b) Restriction in pilot orifice
c) Problem with shutoff valve
d) Possible fluing problems
e) Low pressure
f) Improper gas line sizing
g) Burner box cover not properly installed
h) Oven cavity requires resealing
TOP BURNER OPERATION
1. Improper burner combustion a) Improper ventilation
Excessive valve handle temperatures b) Poor door fit
Sticking top burner valves c) Oven door left open
d) Improper use of excessively large pans or pots
2. Poor ignition a) Insufficient input
b) Poor air-gas adjustment
c) Restriction in pilot orifice
d) Restriction in main burner ignition port