MONTAGUE Grizzly G Series User manual

Models:
G, GC & GM Series
(25,000 BTU/HR Open Top Burners)
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation
personnel.
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS
MANUAL FOR FUTURE
REFERENCE.

CONTENTS
INSTALLATION 1 MAINTENANCE 10
OPERATION 8 SERVICE 13
RENEWAL PARTS 21
IMPORTANT
FOR YOUR SAFETY
Do not store or use gasoline or other
flammable vapors and liquids in the vicinity
of this or any other appliance
INSTRUCTIONS TO BE FOLLOWED IN THE EVENT THE USER SMELLS GAS MUST BE POSTED IN A
PROMINENT LOCATION THIS INFORMATION MAY BE OBTAINED BY CONSULTING THE LOCAL GAS
SUPPLIER
The information contained in this manual is important for the proper installation, use, and
maintenance of this broiler Adherence to prescribed procedures and instructions will result
in satisfactory operation and trouble-free service Please read this manual carefully and
retain it for future reference
SHIPPING DAMAGE CLAIM PROCEDURE
For your protection, please note that equipment in this shipment was carefully inspected
and packed by skilled personnel before leaving the factory The transportation company
assumed full responsibility for safe delivery upon acceptance of this shipment
If shipment arrives damaged:
1VISIBLE LOSS OR DAMAGE -Be certain this is noted on freight bill or express receipt, and
signed by person making delivery
2FILE CLAIM FOR DAMAGES IMMEDIATELY-Regardless of extent of damage
3CONCEALED LOSS OR DAMAGE -If damage is unnoticed until merchandise is unpacked, notify
transportation company or carrier immediately, and file a "concealed damage" claim with
them This should be done within fifteen (15) days of date delivery is made to you Be sure
to retain container for inspection
We cannot assume responsibility for damage or loss incurred in transit We will, however, be
glad to furnish you with necessary documents to support your claim

INSTALLATION
The Montague Grizzly gas oven ranges are manufactured for use with the type of gas indicated on the nameplate.
The Montague Grizzly gas convection oven type ranges are produced with the best possible material and workmanship.
PROPER INSTALLATION IS ESSENTIAL FOR SAFE AND EFFICIENT TROUBLE-FREE OPERATION.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF QUALIFIED
INSTALLATION AND SERVICE PERSONNEL ONLY. INSTALLATION OR SERVICE BY OTHER THAN
QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE OVEN AND/OR INJURY TO THE
OPERATOR.
Qualified installation personnel are individuals, a firm, corporation or company which either in person, or through a
representative are engaged in, and are responsible for:
A. The installation or replacement of gas piping or the connection, installation, repair or servicing of
equipment, who is experienced in such work, familiar with all precautions required, and has complied with all
requirements of state or local authorities having jurisdiction. Reference:National Fuel Gas Code Z223.1,
Section 1.4.
B. The installation of electrical wiring from the electric meter, main control box or service outlet to the electric
appliance. Qualified installation personnel must be experienced in such work, be familiar with all precautions
required and have complied with all requirements of state and local authorities having jurisdiction. Reference:
National Electric Code, NFPA No.70.
READ CAREFULLY AND FOLLOW THESE INSTRUCTIONS
THE RANGE(S) MUST BE INSTALLED IN ACCORDANCE 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 THE PROPANE INSTALLATION CODE, CAN/CGA-B149.2, 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 psig. (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 pressure
equal to or less than 1/2 psig. (3.45 kPa).
1

INSTALLATION
PROVISIONS MUST BE MADE FOR ADEQUATE AIR SUPPLY TO THE UNIT.
THE UNIT, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED IN ACCORDANCE
WITH LOCAL CODES, OR IN ABSENCE OF LOCAL CODES, WITH THE NATIONAL
ELECTRICAL CODE, ANSI/NFPA70, OR THE CANADIAN ELECTRICAL CODE, CSA C22.2,
AS APPLICABLE.
Ventilating Hood
The range(s) must be installed under a properly designed ventilating hood. The hood should extend at least6" beyond all
sides of the unit. The hood should be connected to an adequate mechanical exhaust system.
Information on the construction and installation of ventilating hoods may be obtained from the 'Standard for the Installation
of Equipment for the Removal of Smoke and Grease Laden Vapors from Commercial Cooking Equipment", NFPA 96,
available from the National Fire Protection association. Batterymarch Park, Quincy, MA 02269.
It is also necessary that sufficient room air ingress be allowed to compensate for the amount of air removed by the
ventilating system. Otherwise, a subnormal atmospheric pressure will occur which may interfere with burner performance or
may extinguish the pilot flame. In case of unsatisfactory range performance, check with the exhaust fan in the "OFF"
position.
Clearances
Adequate clearance must be provided at the side, back and in the aisle to allow the doors to open sufficiently to permit the
removal of the racks and for serviceability. Adequate clearance for air openings into the combustion chamber must be
provided.
Back:
Left & Right Side:
CLEARANCES
COMBUSTIBLE
CONSTRUCTION
2" (5.1cm)
11 "(27.9cm)
NONCOMBUSTIBLE
CONSTRUCTION
2" (5.1cm)
2" (5.1cm)
6" (15.2cm) HIGH LEGS: SUITABLE FOR INSTALLATION ON COMBUSTIBLE FLOORS.
WITHOUT LEGS: FOR USE ONLY ON NONCOMBUSTIBLE FLOORS.
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR. KEEP THE
APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
2

INSTALLATION
ASSEMBLY
DO NOT LIFT RANGE BY THE FRONT RAIL.
Uncrate range as near to final location as possible. Remove all
shipping wire from burners and all packing material and accessories from
oven interior.
IF RANGE IS EQUIPPED WITH A FRYTOP SECTION, REMOVE WOOD SHIPPING STRIPS
LOCATED BELOW THE GREASE TROUGH.
Then assemble as follows:
Floor Mounted Range:
1. Screw the adjustable feet of the legs in all the way. Then
tightly screw the complete leg assembly into mounting holes at
each corner of the range. If the unit is intended for curb
installation, no legs are provided. The curb must be
noncombustible material.
2. Install door handle and secure with screws that are provided. See
diagram for correct orientation.
3. Lift high shelf above the range and slide channels
into position. Secure to range back with screws
that are provided.
3

INSTALLATION
Cabinet or Skeleton Ranges:
Follow above instructions.
Modular Ranges:
Assemble modular base and set in place. Adjust feet as
explained above.
Counter Ranges:
Set unit in desired position and secure to counter using holes
provided at rear and bracket at front.
All Ranges:
1. Install Open Top and Hot Top sections as shown in diagram
below. Install burner bowls and grates on Open Top section.
2. Install top burner valve handles and thermostat knob(s). If
top burner valve handles fit loose on valve shaft, spread
slot on end of shaft slightly with screwdriver blade so that
handle will fit snug.
3. When range is in permanent position, level unit by placing
carpenter's level on oven bottom and level from front to back
and side to side.
Adjust as follows:
FLOOR INSTALLATION ON LEGS: Adjust by turning the foot of the
adjustable leg. Make sure the leg does not turn.
COUNTER OR CURB INSTALLATION: Level range from front to rear
and side to side using a carpenter's level. Place shim under
low side.
4

INSTALLATION
Fry Top Ranges:
Leveling bolts are at the rear of the
range under the Fry Top plate. Adjust
leveling bolts so that the plate is
pitched to the front to provide for
grease runoff. Be sure wooden strips
have been removed from below the
grease trough.
GAS PRESSURE REGULATOR
THIS RANGE IS DESIGNED FOR USE WITH A GAS PRESSURE REGULATOR. THE REGULATOR
SUPPLIED WITH THIS UNIT MUST BE USED.
FOR NATURAL GAS: This gas pressure regulator is factory
adjusted for 6.0" W.C. manifold pressure. The rated inlet
pressure to the regulator is 1/2 psig (3.45kPa).
FOR PROPANE GAS: This gas pressure regulator is factory
adjusted for 10.0" W.C. manifold pressure. The rated inlet
pressure to the regulator is 1/2 psig (3.45kPa).
Unless otherwise specified, the range is equipped with fixed orifices
for use with a manifold pressure of 6.0" water column for natural gas
and 10.0" water column for propane gas.
GAS CONNECTION
Before connecting the range to the gas supply line, be sure that all
new piping has been cleaned and purged to prevent any foreign matter from
being carried into the controls by the gas. In some cases, filters or drops
are recommended. A separate Gas Shut Off Valve must be installed upstream
from the gas pressure regulator adjacent to the range and be located in an
accessible area.
It is important that adequately sized piping be run directly to the
point of connection at the range, with as few elbows and tees as possible.
Consult local gas company for proper piping size and gas pressure.
5

INSTALLATION
PIPE JOINT COMPOUND OR THREAD SEALANT THAT IS USED
SHOULD BE RESISTANT TO ACTION OF LIQUEFIED PETROLEUM
GASES.
Install the gas pressure regulator with gas flowing as indicated by
the arrow on the regulator. Use pipe compound or thread sealant and
carefully thread regulator to pipe so that there is no cross threading,
etc., which could cause leakage.
Apply wrench only to the flat areas around the pipe tapping at the
end being threaded to the pipe to avoid possible damage to the regulator
body which could result in leakage.
Connect the gas supply line from the Service Gas Shut Off valve to
the inlet side of the gas pressure regulator using 3/4" pipe. If
flexible or semi-flexible connectors are used, an AGA listed flexible
connector with an I.D. equal to 3/4" pipe must be used. DO NOT USE A
DOMESTIC APPLIANCE TYPE GAS FLEXIBLE CONNECTOR. Avoid kinks or sharp bends
that could restrict gas flow.
Turn Gas Shut Off Valve "ON" and immediately check carefully for gas
leaks. Do this before attempting to operate the range.
TEST ALL PIPE JOINTS FOR LEAKS BEFORE OPERATING RANGE. THIS INCLUDES ALL GAS
CONNECTIONS THAT MAY HAVE LOOSENED DURING SHIPMENT. USE A RICH SOAP SOLUTION (OR
OTHER ACCEPTED LEAK TESTER) AROUND ALL PIPE CONNECTIONS AND ALL OTHER JOINTS. DO NOT
USE AN OPEN FLAME. ABSOLUTELY NO LEAKAGE SHOULD OCCUR, OTHERWISE THERE IS A DANGER
OF FIRE OR EXPLOSION DEPENDING UPON CONDITIONS. NEVER USE IF LEAKAGE IS DETECTED.
6

INSTALLATION
PILOT ADJUSTMENT - TOP BURNERS
OPEN TOP: The front and rear pilots are controlled by one valve. To
adjust pilot, turn adjusting screw counterclockwise to increase or clockwise
to decrease pilot flame. Adjust flame to a point where only a trace of
yellow tip remains.
FRY TOP and HOT TOP: Each pilot is controlled by a pilot valve. Turn
adjusting screw until pilot flame is 1/2" high.
BURNER ADJUSTMENT
The efficiency of the range depends on a delicate balance between
the supply of air and the volume of gas so that complete combustion is
achieved. Whenever this balance is disturbed, poor operating characteristics
occur.
The air supply is controlled by an air shutter on the front of the
burner. The air shutter openings should be increased until the flame on the
burner begins to "lift". The air shutter should then be closed slightly
and locked in place. A yellow streaming flame indicates insufficient air.
This condition can be corrected by increasing the air shutter opening.
FRY TOP AND OVEN THERMOSTATS
The by-pass (minimum burner flame) has been adjusted at the factory and
should require no further adjustment.
THE BY-PASS FLAME MUST BE RECHECKED WHEN PERFORMING CHECKOUT OF RANGE
PRIOR TO PLACING EQUIPMENT IN SERVICE. THE BY-PASS MUST BE SET
CAREFULLY AND ACCURATELY. REFER TO SERVICE SECTION OF THIS MANUAL FOR
PROPER PROCEDURE.
7

OPERATION
OPERATING INFORMATION FOR THE RANGE HAS BEEN PREPARED
FOR USE BY QUALIFIED AND/OR PROFESSIONAL OPERATING
PERSONNEL.
CAUTION
DO NOT OBSTRUCT THE FLOW OF COMBUSTION AND VENTILATION AIR. KEEP THE
APPLIANCE AREA FREE AND CLEAR FROM COMBUSTIBLES.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN UNITS AT MAIN
SHUT OFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.
GAS CONTROLS
Top Burners—Open Top, Hot Top and Manual Fry Top
Check that pilots are burning. Then rotate valve handles counterclockwise to full on, burner will
ignite automatically. Adjust flame height as desired. To shut down, rotate valve handle clockwise to
"OFF" Position.
Fry Top—Thermostat Controlled
Check that pilot(s) are burning. Then push thermostat dial inward and rotate dial counterclockwise to
maximum thermostat setting, bumer(s) will ignite automatically. After ignition turn thermostat dial to desired
setting. To shut down, rotate thermostat dial clockwise to "OFF" Position.
OVEN
A. Lighting
Turn thermostat knob to "OFF" position and wait five (5) minutes.
1. Remove burner compartment cover and open pilot access door.
2. Locate the Piezo Igniter in front of the pilot access door.
3. Press and hold red button in (Safety Pilot Valve) and repeatedly depress the button on the Piezo Igniter until
the pilot burner ignites.
4. After pilot burner ignites, continue to hold red button depressed for 30 to 45 seconds or until pilot remains
burning when button is released. If pilot goes out, repeat process.
5. If the pilot burner is unable to be lit with the piezo igniter, apply a lighted match to the pilot burner.
6. Close pilot access door and replace burner access panel.
8

OPERATION
7. Push thermostat dial inward and rotate dial counterclockwise to desired temperature setting.
8. IN THE EVENT OF PILOT FAILURE, ROTATE THERMOSTAT DIAL CLOCKWISE TO "OFF"
POSITION AND WAIT FIVE (5) MINUTES FOR UNBURNED GAS TO ESCAPE FROM RANGE.
B. Shut Down
Rotate thermostat dial clockwise to "OFF" position.
Oven Operation
1. Turn thermostat dial to desired temperature.
2. Limit preheat time to 10-20 minutes.
3. Place food in oven. Make sure pans do not touch each other, or the oven walls.
4. Do not cover racks with aluminum foil.
5. Load and unload quickly. Avoid frequent opening of doors.
6. Turn off when not in use.
SUGGESTIONS
*There is no need to preheat an Open Top burner. Use full flame to start foods cooking
quickly; reduce flame to simmer foods. Regulate the burner so that flame tips Just
touch the bottom of the utensil. Use lids on pots to keep heat in. Turn burner off when
not in use.
*Preheat Fry Top 10-15 minutes prior to use. Usually, a medium to low flame is adequate
for light frying. If Fry Top has a thermostat, use it to avoid wasting gas and for best
results. During slack periods, turn the burner down.
9

MAINTENANCE
CARE AND CLEANING
The complete range should be given a periodic general cleaning.
Lint and grease suspended in the air tend to collect in air
passages. Therefore, all flueways, air passages and openings, burner
ports, primary air openings, etc., should be periodically cleaned to
prevent clogging.
EXTERIOR
PAINTED SURFACE: Allow equipment to cool after use and wash with a
mild detergent or soap solution. Dry thoroughly with a clean cloth.
STAINLESS STEEL SURFACE: To remove normal dirt, grease, or product
residue from stainless steel, use ordinary soap and water (with or
without detergent) applied with a sponge or cloth. Dry thoroughly with a
clean cloth.
To remove grease and food splatter, or condensed vapors that have
baked on the equipment, apply cleanser to a damp cloth or sponge and
rub cleanser on the metal in the direction of the polished lines
on the metal. Rubbing cleanser as gently as possible in the
direction of the polished lines will not mar the finish of the
stainless steel. NEVER RUB WITH A CIRCULAR MOTION . Soil and burnt
deposits which do not respond to the above procedure can usually be
removed by rubbing the surface with SCOTCH-BRITE scouring pads or
STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any
particles left on the surface will rust and further spoil the
appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING
PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces
which are marred collect dirt more rapidly and become more difficult to
clean. Marring also increases the possibility of corrosive attack.
To remove heat tint: Darkened areas sometimes appear on stainless
steel surfaces where the area has been subjected to excessive heat. These
darkened areas are caused by thickening of the protective surface of the
stainless steel and are not harmful. Heat tint can normally be removed
by the foregoing, but tint which does not respond to this procedure calls
for a vigorous scouring in the direction of the polish lines, using
SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination
with a powdered cleanser. Heat tint action may be lessened by not applying
or by reducing heat to equipment during slack periods.
10

MAINTENANCE
OPEN TOP SECTION
DAILY: After grates and burner bowls are cooled, soak in solution of
sal soda or other grease solvent. Thoroughly wash open top section with a
damp cloth using a mild detergent soap. Rinse with clean, damp cloth and
dry thoroughly. Remove and clean drip pan(s) under burners.
WEEKLY: Brush burner head with a stiff wire brush and clean clogged
ports with a stiff wire or ice pick.
Excessive grease build up may be removed from burners by soaking in a
solution of washing soda or any good grease solvent. Dry burners by
inverting on oven rack in a low temperature oven.
FRY TOP SECTION
DAILY: Use flat edge of spatula or metal scraper to keep surface free
of encrusted material during use, wipe frequently with heavy absorbent
cloth. After griddle is cooled, polish with soft griddle stone or a good
grade grill pad. DO NOT SCRATCH. The griddle may be washed with warm water
and a cleanser. Water will not crack this griddle plate.
Empty grease container as often as necessary.
To oil the griddle, use a hydrogenated shortening. Never use salad
oils, margarine or butter, as these shortenings cannot withstand
temperatures greater than 300 degrees Fahrenheit
HOT TOP SECTION
DAILY: Wipe top with heavy burlap or steel wool. Rub briskly until
clean. The Hot Top plate may be washed with warm water and a cleanser.
Water will not crack this Hot Top plate.
11

MAINTENANCE
OVEN INTERIOR Aluminized Steel—Top, Sides and Back:
CAUTION
Do not use wire brushes, steel wool or caustic solutions
such as spray type cleaners, ammonia, lye or soda ash. Damage
to the aluminum coating will result. USE ONLY CLEANERS THAT
ARE RECOMMENDED FOR USE ON ALUMINUM.
Porcelain Enamel—Bottom and Door Liner:
Wipe up spillovers while oven is hot. Wait until oven is cool for
complete cleaning. Spray type oven cleaners may be used. A mild abrasive
nylon cleaning pad can be used for stubborn spillovers or stains.
After cleaning, rinse well with 1/4 cup of vinegar to 1 quart water
solution to neutralize any caustic residue of cleaning compound. Wipe dry.
12

SERVICE
WHEN SERVICE IS NEEDED, CONTACT A LOCAL SERVICE COMPANY, DEALER, OR
FACTORY TO PERFORM MECHANICAL MAINTENANCE AND REPAIRS. THESE
INSTRUCTIONS ARE INTENDED FOR USE BY COMPETENT SERVICE PERSONNEL.
CAUTION
DISCONNECT POWER BEFORE DOING ANY SERVICE WORK. EACH SECTION HAS
SEPARATE ELECTRICAL SUPPLY CONNECTION. TURN OFF GAS SUPPLY WHEN
SERVICING GAS CONTROL SYSTEM.
SAFETY PILOT VALVE
Model TS-1 1J IS AN AUTOMATIC 100% safety pilot which
provides complete gas shut off in event of pilot failure. The
safety valve is held closed by spring pressure. When red button
is pushed by hand, gas flows to pilot. Pilot heats thermocouple
creating a very small amount of electricity. This energizes a
magnetic coil under red button and holds valve open, permitting
gas to flow to main burner and pilot without holding pressure
on red button. In the event of pilot failure, the flow of
electricity will stop and spring will stop flow of gas to both
pilot and oven burner.
PIEZO IGNITER
The PIEZO IGNITER creates an ignitionspark at the pilot burner
when the red button is depressed until it clicks. The spark is
generated at the tip of the OVEN ELECTRODE, which is
positioned inside of the pilot burner hood. The spark jumps from
the OVEN ELECTRODE to the pilot burner hood, across the pilot
gas exit.
13
PILOT BURNER
NAT. GAS-P/N 11809-5
PROPANE -P/N 14061-9
THERMOCOUPLE
P/N
01013
-
8
OVEN PILOT BURNER
Pilot Service In The Event Of Pilot Failure
1. If pilot flame burns yellow, clean pilot orifice and pilot
burner to insure a steady blue flame. The orifice can be
cleaned by washing in a solvent and/or blowing out with air.
2. Flame must surround the thermocouple tip for approxi-
mately 1/2Inch.

SERVICE
THERMOCOUPLE OUTPUT
OPEN CIRCUIT
MV RANGE
NORMAL NOT LESS THAN
15-25 8
If the closed circuit check shows thermocouple output is greater than
8 millivolts and pilot will not remain lit when reset button is released,
replace safety pilot magnet assembly.
3. Thermocouple lead connections must be tight, clean and free of grease.
The thermocouple nut should be started and turned all the way by
hand. An additional quarter turn with a small wrench will then be
sufficient.
CAUTION
OVERTIGHTENING MAY CAUSE DAMAGE TO THE THERMOCOUPLE OR MAGNET AND IS
UNNECESSARY SINCE THIS IS AN ELECTRIC CONNECTION.
FRY TOP THERMOSTAT
The Model BJ Robertshaw is a combination thermostat and gas valve.
The gas is turned on and the temperature setting made by a single rotation
of the dial. This valve automatically locks itself in the "OFF" position.
To use, push dial inward, rotate counterclockwise to the desired
temperature. To shut gas off, rotate clockwise to the "OFF" position.
This thermostat is a precision instrument carefully made and properly
calibrated (i.e. the dial is properly set) at the factory to control
temperatures accurately. It should control temperatures for the proper
cooking of food without recalibration. The calibration of the thermostat
should not be changed until considerable experience with cooking results
has definitely proved that the thermostat is not maintaining the proper
temperature.
CAUTION
THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS (MINIMUM
BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
14

SERVICE
THERMOSTAT INSTALLATION
With front of the griddle plate raised, slide the thermostat
bulb assembly into the support brackets attached to the underside of
the Fry Top plate. Tighten the two holding screws. The excess capillary
tube should be pulled forward out of the heat zone so that there is no
chance of it coming in contact with the burner flame. Push the sleeving up
against the bulb holder. A loose fit between the bulb holder and plate may
damage the thermostat so that it will not control the temperature of the
Fry Top plate accurately.
THERMOSTAT SENSING BULB HOLDER ASSEMBLY P/N 03386-3
ADJUSTMENT OF BYPASS (MINIMUM BURNER) FLAME
This is the flame which must be maintained on the burners when
the Fry Top has reached the temperature set on the dial. Enough gas must be
bypassed by the control to keep the entire burner lit. The thermostat
regulates the flame from high to low in accordance with the Fry Top
temperature and will automatically turn down to this bypass flame when
the temperature set on the dial is attained.
Special care should be taken to see that the thermostat bulb is in
its proper place and no part of the capillary tube is in any flame or heat
zone. The Fry Top plate should never be removed without first removing the
thermostat bulb(s) from beneath the plate. Never allow capillary tube to be
kinked or crushed.
15

SERVICE
CALIBRATION STEM (C)—/ *NOTE-Thedialassemblyforthiscontrolhasfour(4)notches
at the orange end of the dial sleeve. Do not use any other dial
sleeve than the type shown with the four (4) notches.
FRY TOP THERMOSTAT
P/N 0358A-7
THE BYPASS MUST BE SET CAREFULLY AND ACCURATELY AS FOLLOWS:
1. Light burners and turn Dial (A) counterclockwise and to a point midway
between the "Gas On" mark and the next gradutation to the right of
it (shown by "X"). If the burner goes out entirely, the bypass is
closed.
2. Slip off Dial (A). Remove the valve panel from the front of the range.
3. With a screwdriver, turn bypass adjuster (B). Turning it out
counterclockwise increases the bypass flame; turning it in clockwise
decreases the bypass flame. Adjust until there is a flame
approximately 1/8" high over the entire burner.
4. Replace dial, rotating dial clockwise until it snaps into its
original position.
5. Reinstall the valve panel on front of the range.
FRY TOP THERMOSTAT CALIBRATION CHECK:
The Fry Top temperature should be checked or recalibrated with the
Fry Top hot. NOTE: See "Adjustment of Bypass (Minimum Burner) Flame" before
recalibrating this thermostat.
16

SERVICE
HOT CHECK METHOD:
1. Place reliable thermometer in center of the top of the Fry Top over the
thermal bulb.
2. Set Dial (A) to 350° F.
3. Wait until temperature rises and remains constant.
4. If dial does not agree with thermometer readings, slip off Dial (A) and
push out metal insert.
5. Replace dial, turn to 350° F mark.
6. Hold dial firmly, insert screwdriver through center of dial and
push calibration stem (C) inward. DO NOT TURN THIS STEM.
7. While holding calibration stem (C) in firmly with screwdriver,
turn dial until it is set at the actual Fry Top temperature as it
is shown by the thermometer. Release pressure on calibration
stem. Replace dial insert.
OVEN THERMOSTAT
The Model BJ Robertshaw is a combination thermostat and gas valve.
The gas is turned on and the temperature setting is made by a single
rotation of the dial. This valve automatically locks itself in the
"OFF" position. To use, push dial inward, rotate counterclockwise to
the desired temperature. To shut gas off, rotate clockwise to "OFF"
position.
This thermostat is a precision instrument carefully made and properly
calibrated (i.e. the dial is properly set) at the factory to control
temperatures accurately. It should control temperatures for the proper
cooking of food without recalibration. The calibration of this thermostat
should not be changed until considerable experience with cooking results
has definitely proved that the thermostat is not maintaining the proper
temperature.
CAUTION
THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS (MINIMUM BURNER) FLAME HAS
BEEN PROPERLY ADJUSTED.
17

SERVICE
ADJUSTMENT OF BYPASS (MINIMUM BURNER) FLAME
This is the flame that must be maintained on the burners when the
oven has come up to the temperature set on the dial. Enough gas must be
bypassed by the control to keep the entire burner lit. The thermostat
regulates the flame from high to low in accordance with the oven
temperature and will automatically turn down to this bypass flame when
the temperatures set on the dial is attained in the oven.
CALIBRATION STEM (C) *NOTE -The dial assembly for this control has four (4) notchesatthe
orange end of the dial sleeve. Do not use any other dial sleeve than the
type shown with the four (4) notches.
OVEN THERMOSTAT
P/N 11810-9
THE BYPASS MUST BY SET CAREFULLY AND ACCURATELY AS FOLLOWS:
1. Light burners and turn Dial (A) counterclockwise and to a point
midway between the "Gas On" mark and next graduation to the
right of it (shown by "X"). If the burner goes out entirely, the
bypass is closed.
2. Slip off Dial (A). Remove valve panel from front of range.
3. With a screwdriver, turn Bypass Adjuster (B).
Turning it out counterclockwise increases the bypass flame;
turning it in clockwise decreases the bypass flame. Adjust until
there is a flame approximately 1/8" high over the entire burner.
4. Replace dial, rotating dial clockwise until it snaps into its
original position.
5. Reinstall valve panel on front of range.
18