I.C.E. HTDM Food Process Unit - Manual (Page 9)

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e) Lubricate (if necessary) the burner and main fan motors.
The specification on the motors for grease and oil shall
be adhered to.
f) Check heater outlets for obstruction.
g) Check all fuse blocks to determine that all fusing is
insta11ed.
h) Set the operating controls (e.g. thermostat, remote panel
switches) so as to allow heating operation of the unit.
i) Reset the motor starter by pushing the reset button, if so
equipped. Ensure all blowers are rotating in the correct
rotation.
j) Check building system gas supplies and be sure all lines
are purged of air.
k) Check building system gas supply pressure.
2. CAUTION-GAS UNITS
At maximum input the supply gas pressure must fall within the
range specified on the unit rating plate.
a) Check all piping for tightness and correct any signs of
leaks.
b) Ensure purge timer is set to 70 seconds.
3. START-UP
a) Refer to start-up check list and field report for correct
settings that are to be checked on the unit.
b) Check the supply fan motor thermal overload setting against
the rating plate figure.
c) Ensure burner on-off switch is in the “off”
d) Verify units sequence of operation corresponds to sequence
provided in the supplied literature.
e) Check supply fan motor amps against rating plate figure. If
actual figure varies by +/-20% from rating plate value, take
corrective actions with respect to duct work and accessories
external to the unit or blower/motor drive adjustments making
sure to follow manufactures rating for blower rotational
speeds.
f) The thermal overloads must be set to appropriate motor
performance after all adjustments have been make.
g) Follow sequence and perform necessary steps to intiate burner
activation.
h) Once flame is detected the controller goes into "Power" and
“Heat” mode.
i) Check unit performance as described on the factory test
report, (include items such as stack temperature. CO-2 level,