Southbend 4365A, 4601DD-2RR User Manual

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IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment:

Model #: __________________________

Serial #: __________________________

Date Purchased: ___________________

Owner’s Manual

Ultimate

Restaurant Ranges

Model 400 Series

Model 4365A

Model 4601DD-2RR

WARNING

Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death. Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.

1100 Old Honeycutt Road, Fuquay-Varina,NC 27526 USA • www.southbendnc.com

OWNERS MANUAL 1190820REV 3 (11/10)

ULTIMATERESTAURANTRANGES

$30.00

MANUALSECTION

SAFETYPRECAUTIONS

ULTIMATERESTAURANTRANGES

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.

DANGER

WARNING

CAUTION

NOTICE

This symbol warns of immediate hazards that will result in severe injury or death.

This symbol refers to a potential hazard or unsafe practice that could result in injury or death.

This symbol refers to a potential hazard or unsafe practice that could result in injury, product damage, or property damage.

This symbol refers to information that needs special attention or must be fully understood, even though not dangerous.

WARNING

FIRE HAZARD

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances. Keep area around cooking appliances free and clear of combustibles.

Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the operator smells gas. Obtain the instructions from the local gas supplier.

WARNING

BURN HAZARD

Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.

WARNING

EXPLOSION AND ASPHYXIATION HAZARD

In the event a gas odor is detected, shut down equipment at the main gas shut-offvalve and immediately call the emergency phone number of your gas supplier.

Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the flow of combustion and ventilation air to and from cooking appliances.

WARNING

ELECTRIC SHOCK HAZARD

For appliances that use electric power, disconnect the power to the appliance before cleaning. Do not remove panels that require tools to remove. Disconnect power before opening kick panel below oven.

NOTICE

This appliance is intended for commercial use, and is only for professional use. It shall be used by trained, qualified people.

Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine Southbend replacement parts are installed.

Give this Owner’s Manual and important papers to the proper authority to retain for future reference.

Copyright © 2010 by Southbend. All rights reserved. Published in the United States of America.

PAGE2 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

INTRODUCTION

INTRODUCTION

Congratulations! You have purchased one of the finest pieces of heavy-dutycommercial cooking equipment on the market.

You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will experience years of reliable, trouble-freeoperation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

This manual is divided into six sections:

 

Introduction...........................................

3

Specifications........................................

4

Operation..............................................

8

Cleaning & Maintenance .......................

13

Installation ............................................

15

Service..................................................

21

The serial plate is located on the inside surface of the kick panel (see Figure 1 below).

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

In the event you have questions concerning the installation, use, care, or service of the product, contact:

Southbend Technical Service

1100 Old Honeycutt Road

Fuquay-Varina,North Carolina 27526 USA

www.southbendnc.com

Figure 1

Location of Serial Plate

Serial Plate is Located on

Inside Surface of Kick Panel

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE3 OF48

SPECIFICATIONS

ULTIMATERESTAURANTRANGES

SPECIFICATIONS

NOTICE

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

Southbend reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.

Southbend appliances are intended for commercial use only, not for household use.

The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or thePropane Installation Code CAN/CGAB149.2, as applicable, including:

1.The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).

2.The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).

CLEARANCES

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

There must be adequate clearance between ranges and combustible construction. Clearance must also be provided for servicing and for operation.

Minimum Clearances for ranges with ovens:

 

Standard Oven

Convection Oven

Double Oven Base

Sides

10 inches

10 inches

10 inches

Back

10 inches

10 inches

10 inches

Floor

zero

zero

zero

Do NOT install charbroilers next to combustible materials.

Ranges are suitable for installation on combustible floors.

Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to permit the removal of the racks and for serviceability.

On ranges with a convection-typeoven, a minimum of 2 inches clearance must be allowed behind the motor and the rearnon-combustibleenclosure. Care must be taken to provide adequate air circulation to prevent the motor from overheating.

ELECTRICALREQUIREMENTS

Ranges with a convection oven, electric oven, or infrared broiler require connection to a supply of electricity. The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric Code, ANSI/NFPA 70, or theCanadian Electrical Code, CSA C22.2, as applicable. An electrical diagram is located on the rear of the range.

The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz, single-phaseprong plug. Some ranges instead have terminal connections. See the serial plate for maximum amperage requirements.

PAGE4 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

SPECIFICATIONS

GASREQUIREMENTS

The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement and type of gas the range is configured for (natural gas or propane) is stated on the serial plate.

A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2).

The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas the range is equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is adjusted at the factory.

These models are design-certifiedfor operation on natural or propane gases. A kit for conversion to a different type of gas is available from Southbend.

For natural gas, the regulator is set to 4" W.C. (0.99 kPa). For propane gas, it is set to 10" W.C. (2.48 kPa). If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the applicable national codes.

This appliance should be connected ONLY to the type of gas for which it is equipped.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.

An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to which it is connected.

Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.

All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases. NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has been put into operation. Test pressure should not exceed 14" W.C. (3.47 kPa).

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE5 OF48

SPECIFICATIONS

ULTIMATERESTAURANTRANGES

DIMENSIONS

The dimensions of the restaurant range are shown in Figure 2 below and on the next page.

Figure 2

 

 

 

 

 

 

 

 

 

 

 

Gas Connection

O

 

 

 

 

 

 

 

 

24" Griddle

O

Gas Connection

 

 

O

Electrical Connections

 

 

 

 

 

 

 

 

 

R

Electrical Connection

 

Gas Connection

R

(for ranges with convection ovens)

R

 

 

 

 

 

 

 

 

 

A

 

 

 

A

 

 

 

 

 

 

 

 

I

 

 

 

 

I

 

 

J

 

 

 

 

J

 

 

 

 

 

 

 

 

 

K

 

 

 

 

K

 

 

 

 

B

 

 

 

 

 

 

 

 

C

 

 

B

 

 

 

F

G

 

 

F

G

 

 

E

 

 

 

E

 

 

 

 

 

 

 

 

Gas Connection

 

 

 

 

Electrical

 

 

 

L

 

 

 

Connection

 

 

 

 

 

 

 

L

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

P

 

 

 

 

Q

 

 

 

N

 

 

 

 

N

 

 

M

 

 

 

 

 

M

 

 

 

D

 

 

 

D

 

Side View of Ranges WITH Convection Oven

 

 

Side View of Ranges WITHOU T Convection Oven

PAGE6 OF48

 

 

 

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

 

 

 

 

 

 

 

 

 

 

SPECIFICATIONS

EXTERIORDIMENSIONS

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Exterior Dimensions in Inches and (Millimeters)

 

 

 

Cook Top

 

Door

Oven

Model Number

 

 

 

 

 

 

 

 

 

 

 

 

Height

 

Depth

Bottom

A

B

C

D

E

F

G

H

 

I

J

K

 

 

 

L

 

M

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

424…

24.5"

36"

-

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

-

-

(622)

(914)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

436…

36.5"

45.25"

10"

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with convection oven

(927)

(1149)

(254)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

436…

36.5"

36"

-

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with standard oven

(927)

(914)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

448…

48.5"

45.25"

10"

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with convection oven

(1232)

(1149)

(254)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

448…

48.5"

36"

-

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with standard oven

(1232)

(914)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

460…

60.75"

45.25"

10"

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with convection oven(s)

(1543)

(1149)

(254)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

460…

60.75"

36"

-

31.25"

33"

11"

2.75"

59.5"

 

22.5"

31.0"

6"

37.0"

 

15.5"

13"

with standard oven(s)

(1543)

(914)

(794)

(838)

(279)

(70)

(1511)

 

(587)

(787)

(152)

(914)

 

(394)

(318)

 

 

 

Dimensions O & P: Gas connection is on rear of range and is 3.25” (82mm) from left side and 30.25” (768mm) above the floor.

 

 

 

 

 

 

 

Dimensions Q & R: Electric connection is on rear of range and is 6” (152mm) from left side and 24” (610mm) above the floor. Ranges with dual ovens have two electric connections with the second

connection 6” (152mm) from right side.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

VENTILATION

WARNING

Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products can cause headaches, drowsiness, nausea, or could result in death.

All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control panel, or the bottom just below the oven compartment, as combustion air enters through these areas.

NOTICE

Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the warranty.

Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6" past the appliance and the bottom edge be located 78" above the floor. Filters should be installed at an angle of 45°or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-offgrease in a drip pan, unusually installed with a filter.

A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.

The exhaust fan should be installed at least 2" above the vent opening at the top of the range.

If the range is connected directly to an outside flue, a CSA design-certifieddown draft diverter must be installed at the flue outlet of the oven and connected to the flue.

In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the OFF position. Do this only long enough to check equipment performance. Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE7 OF48

OPERATION

ULTIMATERESTAURANTRANGES

OPERATION

DANGER

EXPLOSION AND ASPHYXIATION HAZARD

In the event a gas odor is detected, shut down equipment at the main gas shut-offvalve and immediately call the emergency phone number of your gas supplier.

Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the flow of combustion and ventilation air to and from cooking appliances.

CAUTION

If top-burnerpilots go out, the flow of gas to the burners is NOT interrupted (unless the range is equipped with the optionalflame-failuresafety valves). Consequently, it is the responsibility of the operator to check the ignition of the burners, immediately after burner value has been turned ON. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then check the pilots and try again.

The controls for the burners and oven(s) are located on the control panel on the front of the range.

If the pilots need to be lit, follow the steps listed in each section below.

LIGHTINGAFTERGASHASBEENSHUTOFF

When turning the main gas supply on after the gas supply has been shut off, do the following:

1.Make sure the gas supply valve, located on the front control panel, is in the OFF position.

2.Make sure all of the control knobs are in the OFF position.

3.Turn on the incoming gas supply.

4.Turn the gas supply valve, located on the front control panel, to the ON position.

5.Light the pilots as described below.

6.Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.

OPERATION OFTOPBURNERS

To operate a top burner, turn the corresponding control knob on the front panel to the desired flame level. Each top burner has its own pilot. If a top-burnerpilot needs to be lit, do the following:

1.Turn all the top-burnercontrol knobs to the OFF position.

2.On ranges with standard pilots, use a match or lighter to light all the pilots.

On ranges equipped with Flame Failure, turn one of the top-burnercontrol knobs to the pilot position, push the knob inward, and hold it in place. Depress and hold down the spark switch (the black button between the control knobs). A spark from the igniter to the pilot will be seen and heard. When the pilot lights, release the spark switch, but continue holding the knob in for 30 to 45 seconds. When the knob is released, the pilot should remain lit. Repeat for all the pilots, as needed.

OPERATION OFGASOVEN

To operate a gas oven, turn the oven-thermostatknob on the front panel to the desired temperature. On convection ovens, the blower is controlled by anON-OFFswitch.

Each oven has its own pilot. If an oven pilot needs to be lit, do the following:

1.Turn the oven thermostat to the OFF position.

2.For convection ovens, turn the fan switch to the OFF position.

3.Open the oven door and remove the oven bottom and fire plate to expose pilot and burner.

PAGE8 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

OPERATION

4.Open the kick panel below the oven door, turn the knob on the safety valve to the PILOT position, and depress the button on oven safety valve.

5.Light the pilot while continuing to depress the button on the safety valve. Wait 30 seconds, then release the button. The pilot should remain lit.

6.Turn the knob on the safety valve to the ON position.

7.Close the kick panel.

8.Replace the fire plate and oven bottom.

OPERATION OFELECTRICOVEN

To operate an electric oven, do the following:

1.Turn the oven switch on the front panel to ON.

2.Turn the thermostat knob on the front panel to the desired temperature.

For electric convection ovens, the fan will run continuously when the oven switch is ON and the oven door is closed.

OPERATION OFINFRAREDBROILERINSIDEOVEN

To operate the optional infrared broiler inside of a gas oven, do the following:

1.Turn the oven thermostat OFF.

2.Turn on the oven broiler switch on the front panel to ON.

3.If the broiler fails to light, turn the oven-broilerswitch to OFF, open oven door, wait 5 minutes, close oven door, and turn theoven-broilerswitch to ON. (The infrared broiler has electronic ignition, so there is no pilot to light.)

Note that the broiler temporarily turns off while the oven door is open.

OPERATION OFNON-THERMOSTATICGRIDDLES

Ranges can be ordered with a non-thermostaticgriddle that is controlled by knobs on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a non-thermostaticgriddle pilot needs to be lit, do the following:

1.Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2.Ignite pilot tube located under all burners with port at each side of burners. Pilots are supplied and adjusted by a common valve located below the filter on the manifold.

3.Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. Adjust if necessary.

OPERATION OFTHERMOSTATICGRIDDLES

Ranges can be ordered with a thermostatic griddles that is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a thermostatic griddle pilot needs to be lit, do the following:

1.Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2.The thermostat sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside of the griddle.

3.One pilot tube is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted by a common valve on the manifold. Light the pilots.

4.Carefully lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in control panel compartment. NEVER leave any part of the capillary tube in the burner compartment.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE9 OF48

OPERATION

ULTIMATERESTAURANTRANGES

5.Set the griddle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. After operating the griddle for ten minutes with the thermostat dial set at maximum, turn the dial to “LOW” and again observe the burners through the holes in the control panel. When the thermostat knob is set “LOW” the burners should have a 1/8" to 1/4" (3 to 6 mm) high steady blue flame. Adjust if necessary.

RAISED-GRIDDLEBROILER

Ranges can be ordered with a raised-griddlebroiler that has three separately controlled burners.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

To light the pilots of a raised-griddlebroiler, do the following:

1.Remove griddle from unit.

2.Position ceramics on burners with projections pointing downward.

3.Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.

4.Place griddle in position on range.

5.Turn control knobs completely on.

6.Burner should have 1/2" to 5/8" steady blue flame. Adjust if necessary.

HOTTOPSECTIONS

The range can be ordered with a hot-topsection replacing one or moreopen-topburner sections. Eachhot-topis controlled by a knob on the front control panel.

To light the pilots of a hot-topsection, do the following:

1.Raise or remove hot-topplate. Every two burners have one pilot located at the front and in between burners.

2.Light the pilot.

3.Pilot flame should be steady blue, large enough to effect ignition.

4.Turn burner control knob completely on. The sharp blue flame should be approximately 1/4" to 3/8" high.

5.Replace hot top plate.

6.Adjust the burner control knob to the desired setting.

CHARBROILERSECTIONS

Burners have individual control knobs, which can be turned to OFF, HIGH, or LOW. Each burner top-gratecan be turned over to provide either wide branding marks or narrower branding marks with channels to carry away drippings (and so reduce flare up). Theback-to-frontslope of eachtop-grateis adjusted by positioning the back end of the topgrate on either the lower or the highergrate-supportrail. The radiants (just above the burners) can be reversed front-and-backto provide higher heat toward the back than the front, or vice versa.

To start cooking, turn the appropriate control knob to HIGH. Visually check that the burner ignites. The gas does NOT automatically shut off if the burner does not ignite! If the burner does not ignite, check and/or light the pilots (see procedure below). When the burner is hot, the burner flame should appear blue and steady (some slight yellowing of the flame tips may occur when using propane gas). When done cooking, turn the appropriate control knob to OFF. (The pilot should remain lit).

A pilot is located near the front of each burner. To light the pilots, do the following:

1.Check that the burner control knob is in the OFF position.

2.Lift up a grate in order to expose the two pilots. They are accessible through a slot near the front end of the radiant plate.

3.Check that each pilot is in the correct position.

4.Turn on the gas supply to the restaurant range (if not already on).

5.Light the pilots with a match or a pilot-lightingdevice. The pilot flames should be blue and steady.

PAGE10 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)