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TROUBLESHOOTING GUIDE
STANDARD OVEN RESTAURANT RANGE
OVEN
PROBLEM CAUSES
1. Too much bottom heat
1a. Too low temperature
1b. Side burning
1c. Too much top heat
a) Insufficient ventilation
b) Improper fluing
c) Improper thermostat bypass setting
d) Thermostat out of calibration
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 to 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
Excessive valve handle temperatures
Sticking top burner valves
a) Improper ventilation
b) Poor door fit
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
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