To get email notification when someone adds to a thread you're following, click on the star in the thread's header and it will turn yellow; click again to turn it off. To edit your profile, click on the gear.
The Wall has a powerful search engine that will go all the way back to 2002. Use "quotation marks" around multiple-word searches. RIGHT-CLICK on the results and choose Open Link In New Window so you'll be able to get back to your results. Happy searching!
In fairness to all, we don't discuss pricing on the Wall. Thanks for your cooperation.
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...
- Joe Starosielec