Leak Testing - DCS BFG-30BS Use And Care & Installation Manual

INSTALLATION
LEAK TESTING - SIDE BURNER
WARNING!
Do not smoke while leak testing. Extinguish all open flames.
Make a soap solution of one part liquid detergent, and one part
water. Never test for leaks with an open flame. For LP units, check
with a full cylinder. Make sure all control valves are in the "OFF"
position. Turn the gas supply "ON". Check all connections from the
supply line (Fig. 31), or LP cylinder (Fig. 30) up to the manifold
pipe assembly (Fig. 32). Apply the soap solution around the
connection with a spray bottle, brush, orrag. Soap bubbles will
appear where leak is present. If a leak is present, turnoffgas
supply, tighten any leaking fittings, turn gas on, and recheck.
Manifold
Gas Control
Valve
WARNING: IMPORTANT! Fig.32
Inspect the gas supply piping or hose prior to turning the gas "ON".
If there is evidence of cuts, wear or abrasion, it must be replaced prior to use. Do not use the side burner if the
odor of gas is present. Turn the control knob to"OFF", then turn off the gas supply. If using LR is there gas in the
tank? Always keep your face and body as far away from the burner as possible when lighting.
BURNER ADJUSTMENT - SIDE BURNER
Your new side burner is equipped with burners typical of those used in restaurants (Fig. 33). These burners are
designed for maximum cleanability and controlability. The burner
should never be operated if the cap is not in place.
BURNER EFFICIENCY AND FLAME CHARACTERISTICS
It is necessary to keep the burner ports and the igniters clean for
proper lighting and efficient performance of the burners. The
burner flame should burn completely around the burner with no
excessive noise or lifting. The flame should be blue in color and
stable with no yellow tips. During initial use, foreign particles in
the gas line, or dust in the air around the appliance may cause an
orange flame. This will disappear with use.
FLAME HEIGHT
The correct height of the flame mainly depends on the size of the
bottom of the cooking utensil, the material of the cooking utensil,
the amount and type of food and the amount of liquid in the
utensil. The following are some basic rules for selecting flame
height.
For safety reasons the flame must never extend beyond the
bottom of the cooking utensil. Never allow flames to curl up
the side of the pan (see Fig. 34).
Utensils which conduct heat slowly (such as glass-ceramic)
should be used with medium to low flames. If you are cooking
with a large amount of liquid, a slightly larger flame can be used.
Cap
Fig. 33
PROPER FLAME HEIGHT
Fig. 34
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