Service Tips > Gas Equipment

• Gas flames should be a constant blue flame. Yellow flames indicate that there is a problem with the air gas mixture. This is a common problem on sauté burners that need the air shutters cleaned or adjusted.
• Griddles should be cleaned at 150 to 175 deg F, not at cooking temps.
• Broken, hard to turn, free spinning, or damaged gas valve stems should be replaced immediately. This can lead to serious gas leaks and fires.
• Pilots should be in good working condition at all times. It is not just a convenience it is a safety concern as well. Raw gas can build up and explode when the pilots are not in use or broken.
• Gas quick disconnects, hoses and shut off valves should be kept clean and in good working condition.
• Safety restraints should be attached to all equipment that is on casters to prevent gas line breaks.
• Burners should be kept clean and free of cracks or leaks.
• Burn off grease by placing grates face down.
• Gas flues should be kept clean and clear of debris.
• High limits should only be reset once, call for service if you must reset on a regular basis.
• Fryers should never be turned on unless they are completely full of oil.
• Keep control section clean and free of grease build-up.
• Boil out fry tank on a weekly basis as per manufacturer’s instructions.
• Check for signs of grease leaks regularly to prevent possible fires.