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Universal Brick Steam Oven
Today, I got to work on an oil-fired brick oven from the 1920's. The only name on it was UNIVERSAL. Anybody have an instruction manual? Yeah right!
There was a set of two BECKETT RWB burners, with separate chambers, firing on 1.20 GPH. Intermittent problems, with too many hands on them. I took out 80 degree nozzles in favor of 60's. The chambers are 12"x12"x8ft deep. Adjusted the Z Dimension from where it was previously outside of the cone.
Here's the part that got me scratching my head. It's running on no air. Air shutter and damper are as low as they can go. My guess is that this thing is sucking so much draft that the burners don't need that big of an opening to get enough air.
They are working now. Anything I should keep in mind if they go down again? Was going to post this in the Oil section, but it was a STEAM oven, so here it is...