Vintage stove burner adjustment


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Old 12-08-08, 07:53 AM
S
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Vintage stove burner adjustment

I have a 1950's Chambers range and the burners are not adjusted right, not getting the heat I should be.

I know how they are adjusted but I don't know just what I'm looking for.
The instructions I have call for a 3/8 inch high "soft" blue flame.
What is a "soft" flame??

Any tips for adjusting these would be great, thanks!
 
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Old 12-08-08, 04:55 PM
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Top burners have a lot of forgiveness. I believe you will find the 2 front burners are 12,000 btu as well as the the "well" and the smaller rear one is 9,000 if memory serves me. I guess the easiest way to explain is you will want to adjust the burner orifice and adjust the air shutter so there is no "lifting" at the burner. A lot of people like to overgas top burners, especially if they do wok cooking. No matter how you leave them be sure there is no yellow tipping. You could always call your gas co to adjust for you. You may even want to verify the input to the burners via a rating plate somewhere on the stove and clock the meter for one of the burners.

Almost forgot: A soft blue flame is one that doesn't have a sharp edge around the flame and has a stable base and no yellow tipping.
 
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Old 12-09-08, 01:46 PM
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OK, I guess I will have to keep fiddling with them.
The burns on my knuckles are about healed up now so I can go for another round.
 
 

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