LBC LRO-2G5 - Page 27

Copyright 2016-2018 LBC Bakery Equipment Inc. Marysville WA USA
P a g e | 27
Space between Stop Rod and top of rack:
_____________
Burner test:
Set to 125 Deg F. Number of tries to light?
_____________
Supply side gas pressure when burner is
running?
_____________
Set to 300 F. Minutes to go from 150 to 250 F?
_____________
Combustion Test:
Set to 350, Fire one minute:
Check Carbon Monoxide for 1 minute.
PPM, CO__________
Check sensor microamps or voltage at Fenwal
____________
Take Photo of CO Measurement
____________
Steam Test: Dynamic Water Pressure
What is the static water pressure?
_____________
What is the water pressure while steaming?
_____________
Rack Stopping Position (Hot Oven):
Carrier Stops at the door ?
Y_____
N_____
All four set screws tight?
Y_____
N_____
Final Inspection:
Covers Installed on top?
Y_____
N_____
Covers installed in control compartment and inside oven?
Y_____
N_____
Gas is on?
Y_____
N_____
Electrical Is on?
Y_____
N_____
Water is on?
Y_____
N_____
Parameters settings:
(-70 control)
(-54 control)
Sb
_____________
Temp offset
_______________
St
_____________
1K Probe Cal
_______________
id
_____________
Serial/IR
_______________
IL
_____________
Lock Feature
_______________
PL
_____________
Temp Scale
_______________
tP
_____________
AEMS
_______________
T4
_____________
Set Back
_______________
t5
_____________
SB Temp
_______________
t6
_____________
SB Delay
_______________
t7
_____________
t8
_____________
t9
_____________
P9
_____________
T-Offset
_____________
Name:
____________________________________________________
Signature:
____________________________________________________
Date
____________________________________________________
Submit for electronically. Photograph all pages, submit to service@lbcbakery.com with photos.