have 3 griddle top ranges IR-G36-C all of them smother on the outside burners. We have checked and set the pressure, resized the orifices, added additional air openings still smothering. Need Help
"Smother on the outside burners" What on earth does that even mean?
griddle has three burners the one on the left and right the "outside" burners are smothering not the center one.
Smothering as in the flame dies out?
Air shutters adjusted?
Are staff passing out due to lack of oxygen?
No plenty of air for everyone. Just the burners under the griddle are having the problem. the burners are adjusted fine
Well I am glad everyone is breathing fine.
I think the other guys here are onto something, is there supply air coming into the flue, is it under a hood at all?
>Are staff passing out due to lack of oxygen?
Heh. I've been in small nursing home kitchens up north where, when it was cold out, they wouldn't turn on the exhuast hood. After being on the floor working on something for an hour, I was fading out, lemmetellya...
>griddle has three burners the one on the left and right the "outside" burners are smothering not the center one.
First, make sure the flue is clear. Poke with a section of 3/8" copper if you're not sure.
Make sure the unit is level, or rising to the back a little.
Make sure there is no makeup air down current at the flue. Take a flattened cardboard box and hold it about 12 inches over the flue, directing the flue gasses forward. Does the flame straighten out?
OMG! A Badbozo showed up!
Yeah, I'm still alive, despite the best efforts of PT Holdings et all...
I've never heard of the term "smothering" from a tech before, Mr. Gasman.
Is this at a Sonic drive-in???
Never mind. Try this:
Do you see the piles of greasy, crumby buildup in there blocking the vent flue?
Probably the problem. Blocked air flow. So remove the flue and clean ALL of that out. Check the burner-tops too. Might have to remove and clean those as well.
Then tell the cooks to quit using the griddle's flue as a storage/burn-off space for their greasy spatulas.
Glad I could help.
Interesting. Smother: to choke, starve of oxygen, cover, So you are saying that the flame goes yellow and long. Eventually lapping out from under the griddle and up the stack. You never specified the gas type. It does make a difference..
Gasman, Have you found your problem? Interesting that it is affecting 3 ranges at once. Can you sent us a pic of the line?
We are dealing with Natural Gas. The flame never turns yellow it just starves for oxygen.
The pressure is set to manufactures specifications. The burner on the left is a straight burner the
center and right side are the U shaped burners. The griddle has manual valves controlling the burners.
The ranges are under the hood it smothers with the with the hood "vent" on or off and the make up air on or off.
The vent has no obstructions in them. It is almost like the area for the burner compartment is too small.
Well, I misread your question that this is regarding three separate griddles. So...some questions:
Ectofix, Thank you for posting the exact questions I was thinking on this. What bothers me is that he say's all 3 are doing the same thing. Makes me think environment of the ranges. Like your flame description.
Gasman, if the flame starves for oxygen, the first indication will be yellow tips and then go long and dirty and more yellow. If the flame is lifting off the burner and disapearing you have a high air problem. Too lean!
No kidding. You're correct. I stand corrected with regard to a previous comment I'd made about orifice sizing.
I have a real problem with word suffocation. It means that the flame is being covered by something to extinguish it Weather it is solid or a inert gas or liquid. From all the conversations I have been watching here, It sound like you flame is going lean and leaving the burner. Then it of course goes out. If it was starving for oxygen/air, the flame would not go out but get long, dirty, and yellow. Gasman, I hope this helps you.
Like to add one other rare possibility that I have run into on this. Steam!! Normally invisible except when saturated, But a great extinguishing agent to flame. If the ovens are in use with a high moisture product and the door's are not sealed, the steam will effect the flames of the burners. Check oven vents. They are made to keep the venting going up the rear, but if constricted the steam from cooking has to go somewhere.
I have a Imperial that kept putting out the pilot light during cooking due to this.
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