The correct flame, at
setting.,
should have a bright
at the
base of the flame. See Fig. 79.
OPERATION ANALYSIS FOR
CAUSE
X
X
X
X
0
X
X
X
Note: It will be noted in this tabulation
that several
can be
for
the one effect. The real cause or causes
should be determined by a process of elimi-
nation, investigating each possible cause,
proceeding to the bottom.
See
paragraph No.
Gas leaks
No adequate ventilation
X
2,
2
Refrigerating unit not level
28
Jet orifice clogged
The thermocouple tip not in position
No contact between
and safety
valve
Faulty safety valve magnet
Improper
flame
By-pass flame too small
48 Gauze in burner head clogged
Dirt in thermostat or valve seat
too
Improper position of the flue baffle
Unstable burner f lams
Improper food storage
The
thermostat incorrectly
used
Improper storage of liquid
and
moist
foods
Leaky cabinet seals
Obstructed flue
36
X
16
38
Flame contacts central tube
16
Insufficient primary air
Infrequent cleaning
of food compartment
Refrigerator shut off vith
door
31
Unvrapped odorous food
Incomplete contact of
capillary t u b
Lost thermostat charge
30 e
1
Failed refrigerating unit
temperature too low
