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Check for loose or broken gas line connectors, including the pilot line. Check for blockage in the flue in the back of the fryer. Things occasionally fall down there and people with the bad habit of banging the fry baskets on the top of the flue will eventually clog it up with food particles and carbonized grease. Check for a defective gas pressure regulator, which can cause excessive gas pressure getting to the burners. Check to see if the burners are properly in position and that the holes in the burner are not blocked by soot or grease.
You may be able to check these things by having one person very carefully open the main gas shutoff just enough to for a second person to try to light the fryer. Before attempting to light the fryer listen and smell for escaping gas. If the fryer lights, observe the fryer while the first person very gradually opens the valve further. This can be hazardous, and the person observing should stay well back and the person on the main gas valve should be ready to close the valve.
Personally, if the problem is not obvious, like a loose of broken gas line or a blocked flue, I would leave further testing to a qualified service provider.
Hi I use to repair every kind of restaurant equipment under the sun..maybe I can help...Is this a new install of the fryer and it never did this before, or did this just start do this..If a new install, the first thing I would check is the gas regulator and see if it is for Nat gas or Lp gas, and find that out..cause it has to match what you have, comming into the building..usuall the gas valve has a sticker on it that says what the water columbs are like for Nat it is like 3-6, and for Lp(propane) it is like 5-12. Ive seen customers buy a used fryer, and install a LP fryer in a Natural gas build, and the valve lets too much gas to the burners, and it will shoot flames out the top..then you would have to buy and convert a gas valve, or use parts to convert it..let me know further..
The soot or carbon have probably build up inside the fire tubes, better check and have an authorized service technician clean them.
Make sure that the fryer is receiving the rated gas pressure and correct gas type as stated on the nameplate, this way, carbon or soot formation on fire tubes can be prevented
Hi there. You should inspect the fire tubes, it is a tunnel under the fry tank where the burner flames suppose to travel to heat up the oil. Your fire tubes may be clogged with soot or carbon that's why flames cannot go thru the fire tubes. Fire tubes must be free of soot or carbon deposits. Soot build up on fire tubes can be prevented by keeping the gas pressure at standard as much as possible, low gas pressure produce yellow flame or poor flame quality and in turn will produce soot. Also, make sure that no air or ventilation is directed towards the flue riser, otherwise, the same will result, flames rolling back towards the door. Regards.
This information is generally stamped on the data plate. I believe it is 10" WC manifold pressure. 12" WC is required for the supply pressure with all other equipment on the line on. Hope this helps. All service and install manuals are available on www.pitco.com