A new restaurant in Costa Mesa had a used Blodgett combi steam oven shipped in from Florida. It looked intact but would not start. Three components had failed in transit or from prior wear, and even after replacing them the oven still would not run: the air-to-gas mixture was calibrated for Florida gas pressure, not California.
Buying used commercial equipment out of state is common and often sensible. A combi oven that costs a fortune new can be had for a fraction of that second-hand. What buyers underestimate is that shipping and commissioning are part of the price.
This unit arrived looking undamaged. It was installed, and it would not start.
What was wrong with the oven?
A full diagnostic found three failed components, consistent either with transport stress or with wear from its previous life:
A faulty water inlet valve. Combi ovens depend on a controlled water feed for the steam side, and a failed valve stops the unit before it begins.
A damaged gas valve. Without a functioning gas valve there is no controlled fuel delivery to the burner.
A broken igniter. Igniters are ceramic and fragile, and they are one of the most common casualties of a long road shipment. Vibration over a few thousand miles is enough.
We replaced all three. The oven still would not start correctly.
The problem nobody ships with the equipment
The remaining fault was not a broken part at all. The air-to-gas mixture was set wrong for its new home.
Gas line pressure differs between regions and between buildings. A combi oven commissioned in Florida is tuned to the supply it had there. Move it to California and the same setting produces the wrong mixture, so the burner either will not light or runs badly.
This is the step that gets skipped when equipment is installed by whoever delivers it. The parts can all be sound and the oven still will not run, because commissioning is a calibration job, not a plumbing job.
How did we fix it?
We recalibrated the gas-air ratio to the local supply pressure and checked the rest of the systems against the new environment. The oven lit and ran correctly, and it was ready for the restaurant’s opening.
For anyone buying used commercial cooking equipment from out of state: budget for commissioning, and have someone check the igniter and gas train on arrival rather than the day before you open.
FAQ
Why won’t my combi oven start after being moved?
Two categories of cause. Parts damaged in transit, with the igniter being the most common because it is ceramic and vibration-sensitive. And calibration: an oven tuned to gas pressure at its previous location will not run correctly on a different supply until the air-to-gas mixture is reset.
Do I need to recalibrate commercial gas equipment after relocating it?
Yes. Gas supply pressure varies between regions and buildings, and a burner tuned elsewhere will run rich or lean at the new site. Skipping this step is why equipment that worked perfectly before shipping often refuses to start after installation.
Is used commercial kitchen equipment worth buying?
It can be good value, provided the budget includes installation, replacement of transit-damaged parts and proper commissioning. On this Costa Mesa job three components needed replacing before calibration could even be attempted, and none of that was visible on delivery.
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