Table des Matières
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1
Check voltage supplied to the oven. Confirm it matches the data plate.
2
Turn off the manual gas valve. Install a manometer in the supply side port of the gas valve.
3
Check the amp rating of the breakers supplying power to the oven and confirm
they are within the ratings on the data plate.
4
Power the oven up. Confirm the function of the roof-top ventilator.
5
Close the loading door. Confirm that the door switch has ample over-travel open and closed (is driven past
the trip point.)
6
Check the direction of rotation of the blower motor. The motor must rotate
counterclockwise when viewed from above (CW from shaft end).
Note: air will flow out of the pressure panels even if the blower operates backward,
but the oven will not bake properly.
7
Confirm that the chamber vent lid seals tightly to the vent intake duct.
8
Check the pressure panel gap settings and confirm that they match the settings in the manual.
9
Raise the thermostat setting so that the oven will call for heat. Observe that the
heat sequence lights all turn on.
10
Check the position of the off-cycle damper. The damper must be horizontal.
11
Open the manual gas valve. Cycle the loading door. Observe that the burner lights.
12
Check the supply pressure to the gas valve. Confirm that the supply pressure is always
between 5" and 14" WC on natural gas and between 9" and 14" on propane gas.
Cycle the burner off. Wait 5 minutes. Observe the burner lighting.
When the gas valve opens (clicks) the flame must light and reach the sensor within 1 second.
13
Remove one of the filters in the hood. Confirm that the burner will still light.
Replace the filter.
14
Light the burner. Confirm that there is air being supplied by the heat reclaim air duct
at the top of the burner inlet opening.
15
Check the fresh air supply from the top of the oven. Be sure that there is not a negative
air pressure above the oven that will prevent the burner from receiving adequare air supply.
16
Open the loading door. Place an oven rack inside the oven. Confirm that the rack
will have clearance to the carrier when the rack is heated and when the casters wear.
17
Close the loading door. Confirm that the door seals at the top and sides
and that the door-floor seal is properly adjusted.
Confirm that the gap around the door is even and approximately 3/8" [9mm].
18
Heat the oven to 350 degrees F. Confirm that there are no hot spots around the oven.
19
Perform a test bake with a load of product. If no product is available, load the oven
with a full rack of sheet pans with six slices of white bread on each pan. Bake at
400 degrees for 20 minutes. Check the even-ness of the bake.
20
Confirm that the rack is lifted clear of the floor. Test all the oven racks available.
21
Remove the rack. Cycle the loading door and check the stop position of the carrier.
Note: The carrier stop position must only be adjusted with the oven at temperature and
with no rack in the oven.
Start-up
3/10/2017
Start-up Check list 28
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Table des Matières
