Duke FBB - Page 8

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TEAR HERE
CHECKED AND OKAY
MAY REQUIRE FUTURE ATTENTION
REQUIRES IMMEDIATE REPLACEMENT
OPERATIONAL CHECK
1 Run Broiler through Pre-Heat cycle
2 Conrm proper inlet gas supply pressure
a) Refer to Instructions
Measurement after
any adjustments:
“W.C.
mbar”
3 Conrm proper gas pressure to Lower Burner
a) Refer to Instructions
Measurement after
any adjustments:
“W.C.
mbar”
4 Conrm proper gas pressure to Upper IR
Burners
a) Refer to Instructions
Measurement after
any adjustments:
“W.C.
mbar”
5 Inspect IR Burner appearance (Perform proper air adjustment)
6 Ensure Proper Flame Sense Current ( Lower
Module)
a) Greater than 0.7 µA DC (S1)
b) Optimal range when hot is 1.5 µA - 6 µA DC
LOWER
Flame Sense
Measurement:
µA
7 Ensure Proper Flame Sense Current ( Upper
Module)
a) Greater than 0.7 µA DC (S1 & S2)
b) Optimal range when hot is 1.5 µA - 6 µA DC
FRONT
Flame Sense
Measurement:
µA
REAR Flame Sense
Measurement:
µA
8 Check all joints, unions, and compression ttings for gas leakage
9 Check Gas Hose and Quick Disconnect for gas leakage / damage.
10 Ensure all Control functions work properly
a) Button functionality
b) Access to all 4 programming modes
c) Access to Fine Adjustment mode
d) Ensure cook light operates
11 Check discharge function and smoothness of operation
12 Check Loader, Loader Tray, Loader Bracket, and Loader Ramp for smooth loading operation
13 Review monthly cleaning of Flame Sensors and provide supplied brush to Restaurant Manager
Comments:
Technician’s Signature: Manager’s Signature: