BlueStar vs FiveStar Open Burner; Reliability, Service, Clean-up
jxamis
3 years ago
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Reliability and Servicing: BlueStar vs Viking 30 inch ranges
Comments (47)Moraflauta: For the Broan MUA systems, have a look at these links: http://ths.gardenweb.com/forums/load/appl/msg010822599493.html?6 http://ths.gardenweb.com/forums/load/appl/msg0313214523464.html?40 The second link is titled "Braun" but they meant "Broan." For finding contractors, I'd start with my local government's building department/code enforcers and find out if they've ever inspected any kitchen hood MUA systems -- if so, ask who did the work. Also, I would try calling any local retailers who sell higher-capacity range hoods (if anybody local sells them). Also, there have been discussions here at GW where folks have owned-up to using exterior-venting 400 cfm OTRs with pro-style ranges. Heck, if your stove is against an exterior wall, you could even vent the existing OTR and work with that for a while. Almost any overhead vent-set-up will do a better job than the downdraft and recirculating vents you now have. A 400 CFM hood would be better, even if not as good as the venting could be. We have to work within our budgetary, spatial and architectural constraints, Wekick: Specifically I would love it to go low enough to -hold an 8 qt pot of mashed potatoes in enameled cast iron. Can you do that with your Wolf range? I've done that with induction but very low gas flames seem a little too concentrated to evenly heat the cast iron base on my LC enameled CI when I've got mashed potatoes in them. Of course, the burners will do the stupid melt-chocolate-on-a-paper-plate trick and I haven't needed a double boiler for years even with my previous GE DF range. Holding mashed potatoes on a gas stove-top is the one task for which I've needed a dispersion plate/disk/flame tamer. Todd or any of you folks with a BS or AR have any better luck with the star-shaped open burners on your ranges? Maybe I just don't put enough butter and cream in my mashed potatoes? ;>) This post was edited by JWVideo on Tue, Feb 4, 14 at 16:23...See More30" Gas Range Decision - Blue Star/Five Star/Etc
Comments (15)Also, in regard to the hot oven door on a BS, it's pretty relative. I caught my 4 yo sitting on the floor w/his back against the oven 'warming up' while it was on ~400 deg. It's hot but no hotter than the bottom panel of my Wolf 30" wall oven while it's running, in fact, that oven has surprised me in regard to the 'hot' panels as I've never heard 1 complaint about a Wolf oven door (or panel) getting hot. To me neither are 'too' hot....See MoreBlueStar absurdities and what is reliable?
Comments (50)I am going to weigh in here on Blue Star, speaking as a new owner but with a lot of experience repairing appliances of all sorts. I do not think there is ANY reason to not at least consider Blue Star if you are looking for a high output gas range similar to a commercial model. My reason is that all arguments to the contrary aside, these things are SIMPLE. There is nothing to them. There are no complex displays, timers, esoteric ignitors, or sealed burners. I can have the whole top off my stove and all of the burners pulled out and sitting on the counter in two minutes. I got a good deal on my stove from a dealer in LA who was "moving them out" but might not be what one would call a "white glove" servicer. No big deal. I brought the range the 150 miles back home in the back of my truck and installed it with my contractor who did the kitchen remodel. When I was moving the heavy thing I managed to break one of the ceramic ignitors. When I called the manufacturer to buy a replacement, Matt at Prizer Painter said "We'll just send you one free when send in the warranty paperwork." Now, that does not sound like bad service to me. I am giving them the benefit of the doubt when it comes to service. Now, if I run in to the ignitor/sensor board issue that some of the great pioneers here on Gardenweb have gone through and troubleshot for us I think I will probably give Prizer a shot at fixing it, but if that doesn't pan out I am just going to get the replacement component and put it in myself. No big deal. Now, as far as performance, I didn't get the RNB (the 22Kbtu model with convection). I just got the RCS model with the 18kbtu burner. It's hot enough so that you have to be careful as heck to not burn non-stick cookware. I imagine the 22k btu guy will really smoke you out if you are not watchful. From what I have seen, the 36" RCS is beautiful, VERY SOLID, lights easily, handles lots of different sized cookware easily, and has a delicate enough touch that I am not at all worried about making Hollandaise on it. I am happy about its simplicity and utility and have basically only one concern and that is parts availability. But with Gardenweb here my guess is that if something breaks, someone here will know where to find the parts to fix it....See More30" Wolf GR304 vs 30" BlueStar RCS vs 30" BlueStar RNB
Comments (6)What is a "local safety officer"? What do you mean "a bunch of back and forth" with your "local safety officer and Wolf"? What prompted you to use your CO meter to test the levels? They are employed by our BC safety Authority who are the regulators for all regulated work, gas and electrical and such. As a licensed gas fitter I hold my ticket through them and they are the final say when it comes to appliance safety. Permits and approvals for equipment go through them. I chatted at length with him about the stove and he did agree we can’t do anything because it meets ANSI standards being below 800ppm, but he did say he wouldn’t have it in his house. His advice to me was if Wolf won’t do anything to then adjust the burner input by under firing the appliance to bring the CO back inline. I went to Wolf with this information and they said ‘based on your requirements I don’t think Wolf products will be right for you, would you consider a buy back’. Checking CO is very common here in Canada especially when commissioning an appliance. I didn’t mention the CO alarm going off because it never went off, however it did show peak levels in the 15-19ppm range after cooking for a short period of time. Enough to make me concerned with a pregnant wife and 2 yr old. This is what will happen if you in a room where the CO levels are 800 ppm. The ANSI standards are referring to the CO levels in the air coming out of the range vent. 800 ppm air coming out of the vent does not translate to a room concentration of 800 ppm. Especially if you have your ventilation on. Now, if you were getting 250-300 ppm where the cook was standing, that indicates a concentration of way more than 800 ppm out of the vent, and thus a violation of ANSI standards. Either way, those readings were way too high and Wolf's response was poor. Yes, I agree, somewhat. The stove should never be operating at the ANSI levels, your house would build up to a dangerous level of CO over time ie. When cooking a turkey for hours. Our utility will actually shut down any gas range over 540ppm during normal operation. Also they shutdown any other appliance if its over 250ppm while operating. I agree we need ANSI standards but as new homes get built tighter and with less makeup air having a cooking appliance pumping 800ppm at the vent/flue is insane. Consider this regulation was put in place in 1926, buildings have changed considerably since then. So, what happened when you tried adjusting it? Was 250-300 ppm the lowest it would go? That would surprise me, I have adjusted several gas ranges and have usually been able to get them down to 30-40 ppm from as high as 500 ppm. I knew this question would pop up, but yes I went through the full range of what is reasonable on a brand new appliance. Below is what I went through, to try and reduce the CO: Tested inlet pressure, adjusted within 1”wc of manifold pressure. ‘Wolf recommends having inlet pressure within 1” for proper operation’ – no change Checked flip top regulator and it was set to natural gas Checked manifold pressure on stove it was at 5”wc Verified orifice was correct as per spec sheet supplied by Wolf Adjusted air shutter, no change was actually higher and this was the lowest I was able to get the stove to run at CO tests were done after 10-15 minutes of operation and the burners were warm Clocked meter to verify burner input is correct Verified no blockage in burner tube Verified all secondary air ports were free and clear House is still very drafty, so not a lack of air within the house The only thing I never did was under fire it, as I didn't want to go down that road on a brand new piece of equipment. Wolf blew me away with their service and willingness to make a customer happy. From a cooking standpoint however, it will be Bluestar for us....See Morewekick
3 years agowekick
3 years agojxamis
3 years agowekick
3 years agojxamis
3 years agoPeke
3 years agoArchitectural Notice
3 years agolast modified: 3 years agoPeke
3 years agoMconn
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3 years agoDenise Meyer
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