"Do It Yourself" Oven Safety Valve System

[lowracer]

It seems the original pilot was defective. The new pilot came with three compression nuts and sleeves. Each was marked differently, and only one of the 1/4" size actually gripped more than two threads. I still haven't heard back from Robertshaw tech support but I went and tried the new 1/4" nut on the new pilot that I bought at Washer's Specialties here in Wichita.

Tonight with my wife's sensitive nose as my primary safety net, I was able to get the new safety valve and pilot working. There was a leak in the burner line at the compression fitting to the burner jet and I have found it and I think fixed it, but I'm tuckered out now and testing of that new connection will have to wait until tomorrow.

So no pizza tonight. I had a salad instead. Having this oven not working yet is making me eat healthier, because if it was working tonight's dinner would have been Tombstone pizza and a batch of chocolate chip cookies and not necessarily in that order. [img]cool.gif[/img]

I'll call patriot supply in the morning to arrange for a return the defective pilot.

[lowracer]

[img]http://img224.imageshack.us/img224/8742/img18682qr.jpg[/img]

[lowracer]

It was a beautiful sight to see that new 9B pilot working with the safety system, and not hear my wife say, "I smell gas."

I'm thinking I'll be eating a home-cooked Tombstone Pizza tonight for sure.

[fschimmel]

Mark,

Being from Chicago, I am a Pizza snob. Although, Tombstone is the best of the frozen brands. Tell me, is there any good take out Pizza in Wichita? My highschool buddy who was relocated to St. Louis says they use something called Provel cheeze on the pizza there. The stuff is horid.

Frank

[fschimmel]

Oh Yeah, almost forgot. Congratulations on finishing your stove!

[lowracer's sockpuppet]

Take out pizza? We have a sit-down place called il Vicino in our neighborhood that makes some decent pizza, it's kind of a high brow place where they use a wood-fired stone oven to cook thin crispy-crust pizzas with ingredients like artichokes, goat cheeze and capers in addition to the usual suspects. They serve fancy foreign mineral water and play 60's bossa nova style Jazz. No deep dish Chicago style though. You can take-out there too if you like but you'll miss the ambiance.

Mostly I eat frozen pizza from the oven. Tombstone, Red Baron, Digiorno, Freschetta, etc. Actually my secret favorite is (you'll gag on this) Totino's party pizza. Yes that's right, the $1.09 single-serving pizza in a box made from 100% unnatural ingredients. They're greasy and cheap and you just know they're really bad for you but some days, it's just gotta be a Totino's.

[fschimmel]

Deep dish once in a while, but I prefer the thin crust pizza made around here with good sauce and the kind of sausage that when the pizza is done there are puddles of grease on top of the cheeze.

[lowracer]

There's a place in Pittsburgh called Vincent's. Been there for as long as anyone --even the old timers-- can remember. Vincent himself worked there until recently, still tossing dough and making his own pizzas, cigarette precariously perched on his lower lip. Probably got some ash in the dough, that was part of the secret recipe I guess.

Anyway if you ordered a pepperoni or sausage pizza, after you cut it and took out a slice there would be a pool of grease in the middle an inch deep. Huge diameter pizzas too, bigger than any pizza I've seen since, took up the whole table.

Despite having lived in da 'Burgh for 20 years, I only ate there once. But I'll never forget it.

Is there any better flavor combo than a nice pizzeria pizza and a cold beer?

[pete244874]

Talk about good pizza...anybody heard of Pepe's in New Haven, CT? By the way, where the H** is Pittsburgh, lol?? Laura

[lowracer]

Worked on the oven again tonight. Got last night's leak patched and ran the burner with the door open for about ten minutes to adjust the flame height and 'yellowness' and have my wife sniff around the oven and service cabinet for gas. She didn't smell any. Put soap solution on the fittings and saw no bubbles. Used new handheld gas detector to check for leaks, again, nada. (Handheld gas detector is a great little tool though, highly recommend it).

I slid in an oven rack and a thermometer to calibrate the thermostat, closed the door, and within two minutes my wife said she smelled gas again. Leak detector and soap bubbles showed no leak anywhere in the oven supply from the valve to the burner. I turned the gas off at the supply anyway. Wise man once told me "trust your instruments." (The wife's nose counts as an instrument in my book).

I got the yellow pages out and am calling an appliance technician in first thing tomorrow morning. They advertise same day service, and they've been in business locally for over 40 years so I'm hoping they've got an old geezer in the back who remembers how to spell C-H-A-M-B-E-R-S.

It will be good to have a pro give the oven the once-over, adjust the burners and make sure it's operating safely.

Meanwhile I'm having frozen pizza withdrawal.

A neighbor brought over a pot of homemade chicken soup and we were able to use the front burner to heat it up. No leaks in that line according to the innotek gas detector.