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Stove CO issue?

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Dave_4
Dave_4 Member Posts: 1,405
Open flame, combustion products, CO detector goes off. Is the range properly vented with a good exhaust canopy to the outdoors? What is the source of make-up air? In a tightly constructed house, the ventilation for a gas appliance becomes much more critical, and proper combustion air, range top ventilation, and general make-up air has to be designed into the house ventilation system. And, yeah, the appliance probably could use a tune-up.

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  • Spudwrench
    Spudwrench Member Posts: 47
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    Stove CO issue?

    Greetings!
    My folks own a small (700 sq ft?) home, fairly tight construction with a GE natural gas range. On occasions when the oven is in use for an extended period, their CO detector (a portable Costar unit without a display) will alarm. (Often, their cooking methods will also alarm the smoke detector as well...)
    I'm trying to figure out if their oven needs combustion analysis/ mixture adjustment, if the CO is just being generated by burning food, or if their detector is overly sensitive.
    I'm planning on buying a CO Experts detector for my home and can bring it over to my folk's house to get a reading. That should eliminate the possibility of a calibration issue with their detector.
    Any theories would be appreciated.

    thanks,
    Nathan
  • Steamhead (in transit)
    Steamhead (in transit) Member Posts: 6,688
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    That stove needs to be tested

    with a digital combustion analyzer. I bet you see real high CO levels. Some of the highest readings I've seen were on stoves.

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  • Spudwrench
    Spudwrench Member Posts: 47
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    Combustion analyzer

    Thanks for the responses.

    I suspect that all I'd get from an appliance repairman is a blank stare if I mentioned combustion analysis. Any tips on finding someone who is clued in? (On a loosely related note, I tried finding an HVAC tech who would perform a Manual-J calculation on my folk's house when it was time for a new A/C system...everybody wanted to just size things by the seat of their pants.) I could understand the lack of talent if we were in the boonies, but we're near Chicago!

    Nathan
  • Jim Davis_7
    Jim Davis_7 Member Posts: 67
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    GE is probably at the top of the list of ovens that produce high CO because of improper factory adjustments. Might want to check and see if there is a Certified National Comfort Institute Contractor near you. Most have been taught how to adjust an oven properly.
  • Steamhead (in transit)
    Steamhead (in transit) Member Posts: 6,688
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    I'm pretty sure

    Dave "Boilerpro" Bunnell has the proper test equipment. He's in Amboy but if you can't find anyone closer.....

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  • Spudwrench
    Spudwrench Member Posts: 47
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    Thanks

    Thanks again for the responses. I found some nearby NCI Certified contractors. Once I get this sorted out, I'll post the results here.

    Nathan
  • Lurkin' Murkin'
    Lurkin' Murkin' Member Posts: 136
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    Please let us know the variables that must be considered for testing stove combustion. I've read that large pots of water should be placed on the stovetop burners, to check for impingement-produced CO. But it seems that the oven could build CO as it runs for long periods, even though the readings appear very clean when initially started. Can actually cooking something also contribute? So many things to consider...
  • I cover all the procedures

    for testing ranges (top Burners) and Ovens and the procedures for adjusting to bring Carbon monoxide levels below 25 to 50 PPM in my manual "Basic Fundamentals of Gas Ranges". I strongly recommend everyone tests ovens on gas ranges when doing a service call even though your call is for heating or hot water. YOU MAY JUST SAVE A LIFE!!!
  • Dale
    Dale Member Posts: 1,317
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    co stoves

    Large topic. First, what kind of gas? I have seem many gas stoves, all set from factory for nat gas, run on propane and not converted at all or only the top burners converted. If this stove is on LP read the convert directions. If nat gas make sure the oven cavity side vent holes aren't covered with alum foil. then remove the bottom drawer, make sure the primary air opening to the oven burner is clean and look at the flame, the mfg. instruction book will give you a very basic idea of what it should look like. After that you need a min. 10 minute warmup and a good co meter, one designed for flue gas analysis. As Timmie says you should be able to adjust a preheated oven burner down to below 50 ppm. We aim for less than 100ppm and do an air free analysis if over 100 but less than 150ppm. Good luck.
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