Connect the gas fireplace to a chimney that vents to the outside of the building to ensure adequate ventilation.
Users who are inexperienced with the fireplace should not be allowed to operate it.
Regency fireplaces provide more than heat and offer year-round comfort and ambiance for any room. Gas fireplaces normally come to life with the flick of a switch. Contemporary and traditionally styled Regency fireplace designs include straightforward ignition systems. Regency offers two separate types of ignition systems. Electronic or standing pilot units offer the uniqueness of a quick-starting fireplace. Each ignition system works equally well.
Electronic Ignition Units
Check the position of the unit switch. Adjust the indicator so that it points to the "OFF" position.
Adjust the gas knob so that it points to the "OFF" position.
Let five minutes go by and allow accumulated gas to escape from the burner compartment.
Rotate the knob that controls the gas valve to the "ON" position.
Flip the unit switch to the "ON" position. This turns on the ignition unit that causes the main burner to light.
Standing Pilot Units
Set the burner switch indicator to the "OFF" position.
Adjust the knob that controls the gas. Point the knob's indicator to the "OFF" position and wait five minutes for air in the unit to dissipate.
Rotate the knob that controls the gas to the left, or counterclockwise, until its indicator points to the "PILOT" position. Press the gas control knob down with your thumb until it stops. Press the ignition button repeatedly until the pilot lights. Wait 30 seconds before you release the gas control knob. At this point, the pilot light should continue to burn. If the pilot light goes out, redo the procedure and wait for more than a minute before you release the gas control knob.
Turn the gas control knob to the "ON" position while the pilot light remains lit.
Press the rocker switch to control the main burner.
Truell Bliss retired from the restaurant and hospitality industry after almost a lifetime of service. An officer in the American Culinary Federation, he earned his dietary manager certification and progressed into positions as chef instructor, chef manager, dining services operations manager and finally, director of food service.