OK, I have a 'new' Bluestar question

16 years ago

Hi--I've done a whole lot of reading about Bluestar on this site, and I've never seen this issue mentioned. I'm hoping somebody has come up with a great solution to this problem.

I have a 6 burner Bluestar range with island trim. I have Richlite counters abutting it on each side. The front trim and the island trim are flush to the counter, but the edge of the range between these two areas has about a 1/4" gap between it and the edge of the countertop, as this edge is set slightly in from the edge on the front and rear trim. The gap, of course, is just the perfect area down which to spill things or drop crumbs--never to see them again! I'm really worried about what that area could look like (and smell like!) in a few months/years/decades. Has anybody faced this issue? Is there any type of flange I can get to cover that area? Other ranges I've had had a lip that went over the countertop, but the Bluestar doesn't. I tried to cover the area with a dishtowel one night and promptly lit the towel on fire with one of the 22K burners, so that isn't going to work!

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Comments (8)

keitel
16 years ago
I have this problem too. I bought rear casters for the range so that every couple of weeks or so I just roll it out and vacuum behind it. I can honestly say it's easy. That being said, if there were some kind of flange-type solution I'd likely buy that just to completely eliminate this cleaning step.
weissman
16 years ago
Yes, there are T-strips that you can buy to insert into the gap - there are different brands available at different stores.
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Yep, have to take into consideration the size of the pans, 2 large (12"+) pans and they'll need to be offset, can't be side to side or front to back inline. One of the reasons I like the 22k's so much are that the flame pattern is larger in diameter and covers the bottom of a pan better, any pan. I have them adjusted so that they'll all simmer quite well, the reason the 8k gets used so little is that it's pattern is quite small and I don't use REALLY small pans that often. My DW likes it better as she has her 'egg' pan which is about 6" across and she tends to get things a bit hot on the other burners. She too actually reads directions and figures the dials are accurate, so has some issue w/the big burners unless she really intends to burn something (hard sear). I tend to look at the dials as a guide and 'read' the flame, I know how hot I want something so make the flame wherever I need it regardless of what the dial says. After a while you should know how far to turn the dial to get what you need without looking. I did have a learning curve, I've been using mine about 18 months (36" RNB) and have a better handle on it now. As far as the dials getting warm, I've never had that issue. Now the space in front of the griddle when it's on a higher setting gets freakin' hot! I'm surprised no one has ever mentioned that, you only need to put your hand there once and you'll remember not to do it again :)
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mccall
16 years ago
I personally have never seen any stand alone range that has a side lip, only slide in models. There are several after market suppliers that make a t shaped strip that you can put in this area if you really care that much. below is one link to such a strip.

Here is a link that might be useful: range filler strip
edlakin
16 years ago
seems like it wouldn't be all that hard to just remove your toe kick every now and then and stick a vacuum under there.
cpovey
16 years ago
keitel,

I hate to tell you this, but you should immediately stop moving the range. The flex connector to the gas service that you probably have is not designed for frequent movement-it is called a stationary hose. It is just thin 'bellowed' metal and is getting more brittle every time you move it. When it gets too brittle, you will have a major gas leak. It is designed to be flexed only for occasional range servicing, not cleaning.

There is a special home made for a gas interconnection that can be flexed, but those hoses costs 4-5 times as much, and is made for restaurants that have to pull ranges out frequently for cleaning. Even these hoses have to be replaced every couple of years.

This is a big deal in restaurants, one of the things the safety inspectors are always on the lookout for. Restaurants generally have to use the flexible hoses, except for water heaters, propane tanks, etc, so they can clean properly. But many restaurant owners are cheap, and try and get away with the stationary hoses.

See the link. The $32 is for stationary equipment, while the $149 is the restaurant equivalent 3/4" hose.

Here is a link that might be useful: Flexible and stationary gas hoses
houscrzy
Original Author
16 years ago
I KNEW you guys would have an answer for me! Weissman and McCall thanks for the tip (and the link, McCall). That looks like the way to go. Edlakin, the problem isn't stuff under the range, but dripping down the side of the range where it will stick and be gross forever more.
Thanks again!
User
16 years ago
This is sort of related. I have, besides the regular manual shut off valves, a brass connector that automatically shuts the gas off if the 'flex' hose breaks. These cost about $20. and are put in on the gas side of the flex hose between the manual shut off. They're known as appliance excess gas flow valves, and can be found in most CA. hardware stores. I also have a seismic auto shut off at the main gas line outside, this device consist of a large ball bearing that moves to shut the gas off it we have a 5.2+ earthquake.
keitel
16 years ago
Well, I guess I'll stop that now won't I? Just when I think I've got something all figured out and easy ...

OK, I have a 'new' Bluestar question

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keitel

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OK, I have a 'new' Bluestar question

Comments (8)

keitel

weissman

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mccall

edlakin

cpovey

houscrzyOriginal Author

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keitel

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houscrzy
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