An annual range service is required by most insurance companies to comply with their policy and it is essential for maintaining safe and reliable equipment. Here at Hopkins we complete a full service after which you will receive a service certificate. Our range engineers are COMCAT 4 qualified with years of experience in the industry.
Book your Range Service
If you have a Hopkins frying range and you are in need of a service don’t delay and call us today!
Our traditional range service guidelines include the following:
- Perform a gas tightness test on fish range internal pipe work.
- Strip down equipment, remove stainless steel top work(if possible) to the base frame.
- Remove pans.
- Visually check welds.
- Re-seat pans on new fire cement.
- Remove down ducts to gain access to stream duct.
- Clean out and empty sump box.
- Clean extractor fan and impeller blade.
- Cut in inspection doors where possible and clean ducting via these points (up to the extractor).
- Check flue using a Smoke pull test on completion.
- Check thermostats and high limit stats are working.
- Check out electrical wiring and replace any faulty component.
- Re-assemble range, fill with oil/fat and test up to temp on all pans.
- On open flue appliances a spillage test must be performed on completion of service.
Our high efficiency range service guidelines include the following:
- Ensure that the Gas and Electric are switched off and the pans are empty.
- Remove front panels if a counter or island range.
- Remove fish rack cover.
- Disconnect and remove the lighting gantry, check wiring and fittings.
- Remove sliding glass doors, remove fish racks.
- Disconnect and check wires and fittings of the chip box heaters.
- Remove apron.
- Remove the capillary guard, high limit thermostat probes and filters from each pan.
- Disconnect the temperature probes from the computers.
- Disconnect the burner plaque.
- Remove the extraction outlets from the back of each pan.
- Check the burner gasket and replace where necessary (replace every 12 months).
- Check and clean steam and gas condensers.
- Check all wiring and controls on the range frame.
- Dismantle and clean the extractor.
- Dismantle, check and clean the sump box and all other ducting.
- Rebuild extraction system.
- Replace ignition leads, probes and gaskets where applicable.
- Refit the pan and blower system, replace burner gaskets.
- Replace the air filter on each burner system.
- Pressure test the gas system.
- Rebuild the whole range, reconnecting all thermostats, lights and heaters.
- Test gas settings on each pan with an appropriate flue gas analyser.
- Finally test all controls systems, thermostat and high-limit circuits.
- Test the high-limit thermostat by setting the display off-set to -40 (see control adjustments) and the set temperature to 190 allow the frying media to an actual temperature of 225’c (+/- 10’c) and ensure that the high-limit thermostat trips. When completed REMEMBER to adjust the off-set back to its original setting. Extreme caution is required during this operation.
Error locating information...