In addition to standard hand tools such as wrenches, screwdrivers, pliers, etc; the following instru-
ments are considered to be essential equipment for technicians servicing Electrolux cooking products.
Proper testing and diagnostic procedures are not possible without these tools.
•
Volt/ohmmeter - Must be capable of voltage measurement from 0 to 500 volts AC and
resistance measurements from 0 to 2 meg-ohms. This usually requires a meter that utilizes
a 9 volt battery. Either digital or analog meters are acceptable however most technicians fi nd
analog meters easier to use.
•
Clamp on amp meter - Should be capable of measuring from 0 to 60 amps.
•
Temperature Meter - Should be high quality with thermocouple or electronic
"K-type" test probe. Capable of temperature readings up to 1000 degrees Fahrenheit.
Additional instruments that a technician will need to have access to at various times include the
following:
•
Combustible gas leak detection meter.
•
U tube manometer or equivalent testing device for measuring LP and Natural gas line
pressure on gas ranges. Measurements must be in IWC (inches water column)
•
Carbon Monoxide (CO) detection meter capable of measuring from 0-1000 PPM.
•
Microwave Leak Detection Meter
For 2004/2005 some important new features and design changes have been
introduced into our gas freestanding ranges. Below is a list of the most signifi cant
changes.
• LARGER OVEN CAPACITY - 5.0 cu. ft.
• FRONT MOUNTED LEVELING FEET FOR GREATER STABILITY
• IMPROVED DOOR HINGE DESIGN FOR EASIER DOOR REMOVAL
• EXPANDED EOC FAULT CODES FOR MORE ACCURATE DIAGNOSIS
• NEW BODY SIDE DESIGN AND SERVICE PROCEDURE.
• DEEP SUMP COOKTOP WITH AVAILABLE FIVE BURNER DESIGN *
*
THESE FEATRUES NOT FOUND ON ALL MODELS
ABBREVIATIONS AND TERMS FOUND IN THIS MANUAL
EOC
= ELECTRONIC OVEN CONTROL
RTD
= RESISTANCE TEMPERATURE DEVICE (Temperature Sensor Probe)
GND
= GROUND
LED
= LIGHT EMITTING DIODE
BTU
= BRITISH THERMAL UNIT
SERVICE TOOLS AND EQUIPMENT
CHANGES AND FEATURES OVERVIEW
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