Friday I went on a call for a WPL range that "is burning everything". I found the flame from the oven burner was WAY too big, spreading into the oven compartment. This oven is being run on a 20 lb propane bottle, with the typical regulator attached to the bottle. Ideal setup? No, but not that uncommon (heck, my 1950's Norge range at my vacation house is setup that way).
Burners on top don't seem to have the high-to-low range they should (too high, never really "go low"). Too much pressure? Unfortunately, I don't have the equipment to test for that. The flame is blue, with yellow/orange tips, just way too much. Changing the shutter on the oven burner only makes it worse (wide open is the least problematic). Lots of soot on the bottom of the flame spreader plate. Homeowner swears the same regulator worked on the previous stove.
I know to never believe something was properly converted, so I started double checking that. Burners have the small orifices (NG are pretty large). I took off the cap for the steel regulator, and sure enough, it was wrong (according to the pic from an old conversion sheet I had in the truck-homeowners couldn't find their original), nipple sticking out. Yay, right? I flipped it over, and the problem got WORSE. I put it back the way it was (the wrong way, for NG).
Odd thing, the broiler looks great, normal. The broiler spud was tightened down, but the oven burner tube didn't have the same kind of set up. I did do the test where I fired up the oven, and turned all the burners on, but I didn't see much of a difference.
Got any ideas what would cause the broiler to be fine, but the oven not? The homeowner didn't complain about the top burners, and for all I know, that is normal for this low-end range. I've got pics if anyone needs them.
Thanks for any and all ideas,