MONTAGUE Grizzly G Series User manual

INSTRUCTION MANUAL
THE MONTAGUE COMPANY
1830 Stearman Avenue P.O. BOX 4954
HAYWARD,CA 94540-4954
TEL: [phone] FAX: [phone]
MONTAGUE
MODELS:
G, GC, GM Series
(25,000 BTU/HR Open Top Burners)
Keep area around appliances free and clear from combustibles.
PLEASE RETAIN THIS MANUAL
FOR FUTURE REFERENCE.
These instructions should be read thoroughly before attempting installation.
Set up and installation should be performed by qualified installation personnel.
Gas Fired Restaurant Ranges

2
IMPORTANT
WARNING:
Improper installation, adjustment,
alteration, service or maintenance
can cause property damage, injury
or death. Read the operating
and maintenance instructions
thoroughly before installing or
servicing this equipment.
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.
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
assumes full responsibility for safe delivery upon acceptance of this shipment.
If shipment arrives damaged:
1. VISIBLE LOSS OR DAMAGE—Be certain this is noted on freight bill or express receipt,
and signed by person making delivery.
2. FILE CLAIM FOR DAMAGES IMMEDIATELY—Regardless of the extent of damage.
3. CONCEALED LOSS OR DAMAGE—If damage is unnoticed until merchandise is un-
packed, notify transportation company or carrier immediately, and file ―concealed dam-
age‖ claim with them. This should be done within fifteen (15) days of date that delivery
was made to you. Be sure to retain container for inspection.
We cannot assume responsibility for damage incurred in transit. We will, however, be glad
to furnish you with necessary documents to support your claim.
CONTENTS
INSTALLATION ………. 3 MAINTENANCE ………. 12
OPERATION …………..10 SERVICE ………………..15
RENEWAL PARTS ……..23

3
INSTALLATION
The Montague Grizzly gas oven ranges are manufactured for use with the type of gas indicated on
the name plate.
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.
Qualified installation personnel are individuals, a firm, corporation, or company which in person, or
through a representative are engages 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 stats 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.
THE INSTALLATION INSTRUCTIONS CONTAINED HEREIN ARE FOR THE USE OF
QUALIFIED INSTALLATION AND SERVCE PERSONNEL ONLY. INSTALLATION OR
SERVICE BY OTHER THAN QUALIFIED PERSONNEL MAY RESULT IN DAMAGE TO THE
OVEN AND/OR INJURY TO THE OPERATOR.
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 individu-
al 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)

4
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/NFPA 70, 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 least 6‖ 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 unsat-
isfactory 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.
CLEARANCES
COMBUSTIBLE NONCOMBUSTIBLE
CONSTRUCTION CONSTRUCTION
Back 2” (5.1cm) 2” (5.1cm)
Left & Right Side 11”(27.9cm) 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

5
INSTALLATION
DO NOT LIFT RANGE BY THE FRONT RAIL.
ASSEMBLY
Uncrate range as near to final location as possible. Remove all shipping wire from burners and all
packing material and accessories from oven interior.
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.
IF RANGE IS EQUIPPED WITH A FRYTOP SECTION, REMOVE WOOD SHIPPING
STRIPS LOCATED BELOW THE GREASE TROUGH.

6
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.
INSTALLATION

7
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
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.
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 1/2psig (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.

8
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 regulators 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.

9
PILOT ADJUSTMENT—TOP BURNERS
OVEN TOP: The front and rear pilots are controlled by one valve. To adjust pilot, turn ad-
justing 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 indicated 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.
INSTALLATIONINSTALLATION

10
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 the pilot(s) are burning. Then push thermostat dial inward and rotate dial counter-
clockwise to maximum thermostat setting, burner(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 remain 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 panel.
OPERATION

11
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.
OPERATION

12
MAINTENANCE
Care and Cleaning
The complete oven 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: 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
polish lines of 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 procedures 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
corrosion attacking the surface.
TO REMOVE HEAT TINT: Darkened areas sometimes appear on stainless steel surfaces
where the area has been subjected to high 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.
MAINTENANCE

13
MAINTENANCE
OPEN TOP SECTION
DAILY: After grates and burner bowls are cooked, 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 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.

14
MAINTENANCE
OVEN INTERIOR
Aluminized Steel — Top, Sides, and Back:
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.
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.
MAINTENANCE

15
SERVICE
WHEN SERVICE IS NEEDED, CONTACT A LOCAL SERVICE COMPANY,
DEALER, OR FACTORY TO PERFORM MECHANICAL MAINTENANCE AND
REPAIRS. THESE INSTRUCTION ARE INTENDED FOR USE BY COMPETENT
SERVICE PERSONNEL.
CAUTION!
DISCONNECT POWER BEFORE DOING ANY SERVICE WORK. EACH SECTION
HAS SEPERATE ELECTRICAL SUPPLY CONNECTIONS. TURN OFF GAS
SUPPLY WHEN SERVICING GAS CONTROL SYSTEM.
SAFETY PILOT VALVE
Model TS-11J 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
with out 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 ignition spark 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.
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
approximately 1/2 inch.
SERVICE

16
SERVICE
OPEN CIRCUIT MV RANGE
NORMAL NOT LESS THAN
15-25 8
THERMOCOUPLE OUTPUT
If the closed circuit check shows thermocouple output is greater than 8 millivolts and pilot will not
remain lit when 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 be sufficient.
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. The 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!
OVERTIGHTENING MAY CAUSE DAMAGE TO THE THERMOCOUPLE
OR MAGNET AND IS UNNECESSARY SINCE THIS IS AN ELECTRIC
CONNECTION.
CAUTION!
THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS
(MINIMUM BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
SERVICE

17
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 ex-
cess 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 tem-
perature of the Fry Top plate accurately.
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.

18
SERVICE
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 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 the valve panel from the front of the range.
3. With a screwdriver, turn bypass adjustor (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 thermo-
stat.

19
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.
The 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 tempera-
tures 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 its proper temperature.
CAUTION!
THE RECALIBRATION SHOULD NOT BE MADE UNTIL THE BYPASS (MINIMUM
BURNER) FLAME HAS BEEN PROPERLY ADJUSTED.
SERVICE

20
ADJUSTMENT OF BYPASS (MINIMUM BURNER) FLAME
This is the flame which 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 Fry Top
temperature and will automatically turn down to this bypass flame when the temperature set on the
dial is attained in the oven.
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 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 the valve panel from the front of the range.
3. With a screwdriver, turn bypass adjustor (B). Turning it out counterclockwise increases the by-
pass 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.
SERVICE