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Southbend 436D Range User Manual

1. Left or Only Oven Right Oven Gas Connection Electric Connection 1 Interior Dimensions Interior Dimensions Burners and each Total Location Location Width Depth Height width Depth Height Open Oven Griddle BTU 0 P Q R 424E 19 5 26 5 14 4 1 0 164 000 2 5 30 25 660 673 356 33 000 32 000 64 768 436 26 125 24 14 25 6 1 0 230 000 25 30 25 24 6 664 610 362 33 000 32 000 64 768 610 152 436A 1GL 26 125 24 14 25 4 1 1 180 000 2 5 30 25 24 6 436A 1TL 664 610 362 33 000 32 000 16 000 64 768 610 152 436A 2GL 26 125 24 14 25 2 1 3 146 000 2 5 30 25 24 6 436A 2GR 664 610 362 33 000 32 000 16 000 64 768 610 152 436A 2TL 436A 2TR 436A 3G 26 125 24 14 25 0 1 4 96 000 6 30 25 24 6 436A 3T 664 610 362 32 000 16 000 152 768 610 152 436D 26 26 5 14 6 1 0 230 000 2 5 30 25 660 673 356 33 000 32 000 64 768 436D 1GL 26 26 5 14 4 1 2 196 000 2 5 30 25 436D 1TL 660 673 356 33 000 32 000 16 000 64 768 4360 26 26 26 5 14 2 1 3 146 000 2 5 30 25 436D 2GR 660 673 356 33 000 32 000 16 000 64 168 436D 2TL 436D 2TR 436D 3G 26 26 5 14 0 1 40 96 000 6 30 25 436D 3T 660 673 356 32 000 16 000 152 768 448EE 19 5 26 5 14 19 5 26 5 14 8 2 0 328 000 25 30 25 660 673
2. PW NAN 460AA 2GL 460AA 2GR 460AA 2RR 460AA 3GL or 4GL 460AA 3GR or4GR 460AA 2TL 460AA 2TR 460AD 2RR 460AA 3TL or 4TL 460AA 3TR or 4TR 460AD 2GL 460AD 2GR 460DD 2RR 460AD 3GL or 4GL 460AD 3GR or 4GR 460AD 2TL 460AD 2TR 460AD 3TL or 4TL 460AD 3TR or 4TR 460DD 2GL 460AD 2GR 460DD 3GL or 4GL 460DD 3GR or 4GR 460DD 2TL 460DD 2TR 460DD 3TL or 4TL 460DD 3TR or 4TR Front Views F FAY J J J tk t 424 436 460 460AA 2RR 436D 460AD 460AD 2RR 460DD 460DD 2RR Table continues on next page 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 5 64 SNOLLVOIJID3dS SPECIFICATIONS HHH SPECIFICATIONS Table continuing from previous page MopEL 400 RESTAURANT RANGES Side Views Lc F G u G E I I n P 11 11 M U M D Ranges WITH Convection Oven Ranges WITHOUT Convection Oven Model Exterior Dimensions in Inches and Millimeters Cook Door Oven Number A B C D E F G H K Top Depth Bottom width depth L M N 424E 24 25 34 29 75
3. OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 39 OF 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING MopEL 400 RESTAURANT RANGES TROUBLESHOOTING CONVECTION OVEN BLOWER MOTOR N WARNING Before attempting to service or replace any electrical component make sure power source has been disconnected N CAUTION When changing motor or servicing unit always verify that blower wheel rotation is clockwise when looking into the oven cavity The motor is serviceable from the front of the unit through the oven cavity Remove the back lining Disconnect the motor mount plate by removing the eight hex nuts that secure it to the oven interior back Pull the mount plate with motor attached into the oven Motor lubrication information can be found on permanent label located on motor If the blower does not run at all consult the flowchart that begins on the next page If the blower runs intermittently consult the flowchart on the third page following The appropriate wiring diagram for the oven can be found on the rear of the oven as well as at the end of this section of this manual PAGE 40 oF 64 OPERATOR S MANUAL 1182299 REV 05 05 Pa GS S0THBEND MopEL 400 RESTAURANT RANGES TROUBLESHOOTING CONVECTION OVEN BLOWER DOES NOT RUN Move a DVM probe to the center terminal of the switch wires 1 and 2 REMOVE THE MAIN POWER SOURCE
4. Check that each burner valve and orifice is in alignment with the burner Observe the inlet pressure Shut off the main gas supply Inlet pressures for gases are Natural 3 5 to 5 water column Propane 10 to 11 water column Install a pressure tap in the main gas line before the range pressure regulator and install a manometer If the inlet pressure is low all equipment on the main gas line should be lit and the pressure adjusted Turn on the main gas supply Re light all pilots Shut off the range burners and main gas and remove the pressure tap Continues on next page PAGE 34 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES TROUBLESHOOTING Continued from Previous Page With the gas supply shut off to the range install a pressure tap on the manifold in the plugged tap provided Install the grates or griddle hot tops Install a manometer on the pressure tap Install the thermostat bulbs into griddle tops Turn on the gas supply to the range Be sure the capillary tubes are away from burners flames and excessive heat Re light the pilots and turn on all the burners Test each burner Observe the manifold pressure Each burner
5. Loosen the 2 screws on Remove the wire nuts Check Power Switch the door switch bracket from the red white and and Door Switch per and adjust it to the door black wires the instructions hinge to actuate the switch Check for approx 1 9 ohms across the white and black wire then the Connect the main power supply 284 white and red Test Replace the motor if different the kick panel Connect the main power supply C Test oven PAGE 42 oF 64 OPERATOR S MANUAL 1182299 REV 05 05 FA ESOLITIHBEND MopEL 400 RESTAURANT RANGES TROUBLESHOOTING BLOWER RUNS INTERMITTENTLY Blower Cold starts but Hot shuts off REMOVE THE MAIN POWER Check that there are no air flow SOURCE UNPLUG OR obstructions around the range DISCONNECT CIRCUIT BREAKER Check that the motor is not against a wall Check all wiring for loose connections or breaks Check that the vents at each end of the motor are not obstructed Go to the junction box on the back of the range and remove the cover Check for excessive grease and dust buildup on the motor Place a DVM or ammeter on the black wire 1 Check for excessive heat sources behind the range CAUTION Be sure a DVM is pr
6. MopEL 400 RESTAURANT RANGES INSTALLATION EN Step 3 Attach Flue Riser and Shelf Assemblies 1 Place the flue riser assembly on the range as shown on the appropriate diagram below 2 Slide the flue riser assembly over the bayonets until it bottoms out as shown below 3 Secure ends of flue riser assembly with two 2 1 4 20 x 3 4 hex head bolts flat washers and lockwashers 4 Attach the shelf assembly to the flue riser assembly Single Oven Models Dual Oven Models F sgtiocUurmuBENE 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 15 oF 64 NOLLV T IV LSNI INSTALLATION EN INSTALLATION MODEL 400 RESTAURANT RANGES Step 4 Connect Electricity for Models with Convection Ovens Wiring diagrams are located on the rear of the range Be sure that the input voltage and phase match the requirements shown on the serial plate Ranges ordered with a 115V 60Hz single phase electrical rating are factory supplied with one or two three wire cords one for each oven each with a three prong plug that fits any standard three prong grounded receptacle Single oven units require a 15 ampere supply while double oven units require a 20 ampere supply Ranges ordered with a 208 236V 60Hz single or three phase electrical rating are factory equipped with one or two two pole terminal blocks one for each oven located behind cover plate s located on the rear of the unit To connect t
7. BTU 0 P Q R 424E 19 5 26 5 14 4 32 000 0 164 000 2 5 30 25 660 673 356 33 000 64 768 436A 26 125 24 14 25 6 32 000 0 230 000 2 5 30 25 24 6 664 610 362 33 000 64 768 610 152 436A 1GL 26 125 24 14 25 4 32 000 1 180 000 2 5 30 25 24 6 436A 1TL 664 610 362 33 000 16 000 64 768 610 152 436A 2GL 26 125 24 14 25 2 32 000 3 146 000 2 5 30 25 24 6 436A 2GR 664 610 362 33 000 16 000 64 768 610 152 436A 2TL 436A 2TR 436A 3G 26 125 24 14 25 0 32 000 4 96 000 6 30 25 24 6 436A 3T 664 610 362 16 000 152 768 610 152 436D 26 26 5 14 6 32 000 0 230 000 2 5 30 25 660 673 356 33 000 64 768 436D 1GL 26 26 5 14 4 32 000 2 196 000 2 5 30 25 436D 1TL 660 673 356 33 000 16 000 64 768 436D 2GL 26 26 5 14 2 32 000 3 146 000 2 5 30 25 436D 2GR 660 673 356 33 000 16 000 64 768 436D 2TL 436D 2TR 436D 3G 26 26 5 14 0 32 000 4 96 000 6 30 25 436D 3T 660 673 356 16 000 152 768 448EE 19 5 26 5 14 19 5 26 5 14 8 90 000 0 328 000 2 5 30 25 660 673 356 660 673 356 33 000 64 768 448EE 2GL 19 5 26 5 14 19 5 26 5 14 4 90 000 3 244 000 2 5 30 25 448EE 2GR 660 673 356 660 673 356 33 000 16 000 64 768 448EE 2TL 448EE 2TR 460AA 26 125 24 14 25 26 125 24 14 25 100 90 000 0 394 000 2 5 30 25 24 6 664 610 362 664 610 362 33 000 64 768 610 152 460AA 2GL 26 125 24 14 25 26 125 24 14 25 6 90 000 3 310 000 2 5 30 25 24 6 460AA 2GR 664
8. CLEANING mim CLEANING 400 RESTAURANT RANGES BLACK BAKED ENAMEL SURFACES Allow unit to cool somewhat after use and wash exterior with a hot mild detergent or soap solution particularly clean off all grease deposits Dry thoroughly with a dry cloth BURNERS GENERAL Little attention is needed but if spillage should occur it may be necessary to clean around pilot areas air mixer and under burners Use a wire brush if necessary Periodically burners particularly open top type should be removed and cleaned Allow interior to drain Dry thoroughly before replacing HOT TOPS Allow range to cool If water is used on tops while still hot they may crack Avoid this practice Remove tops from range and clean surfaces with hot water and detergent A wire brush may be used on the underside of the hot top plate It is recommended not to clean tops while still on range even if cooled as excessive water will drip into the burner box and deteriorate the metal Do not waste gas and abuse equipment by leaving all burners Full On if not required During idling periods adjust burner valves to keep top warm Re adjust burner valves as required for periods of heavy loads CARE OF GRIDDLES New griddles should be carefully tempered and cared for in order to avoid possible damage To break in a new griddle first wipe it clean Next light all the griddle burners and turn them to low for one hour Then gradually bring e
9. F CJLJ 7 Please complete this information and retain this manual for the life of the equipment Model Serial OPERATOR S MANUAL FOR MODEL 400 RESTAURANT RANGES With Serial Numbers Beginning 99A Ranges with Single Oven Base Ranges with Double Oven Base cont 424E 460AA 460AA 2GL 2TL 2GR 2TR 3GL 3TL 3GR 436A 436A 1GL 2GL 2TL 2GR 2TR 3G 3T 4GL 4TL 4GR 4TR 436D 436D 1GL 2GL 2TL 2GR 2TR 3G 3T 460AD 460AD 2GL 2TL 2GR 2TR 3GL 3TL 3GR Ranges with Double Oven Base 3TR 4GL 4TL 4GR 4TR 448EE 448EE 4G T 2GL 2TL 2GR 2TR 3GL 3TL 460DD 460DD 2GL 2TL 2GR 2TR 3GL 3TL 3GR 3GR 3TR 3TR 4GL 4TL 4GR 4TR Ranges with Double Oven Base and Raised Griddle Broiler 460AA 2RR 2RR 2RR Model 436D Model 460AA 2RR N WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions thoroughly before installing or servicing this equipment 1100 Old Honeycutt Road Fuquay Varina NC 27526 919 552 9161 FAX 800 348 2558 or 919 552 9798 MANUAL 1182299 3 05 05 DRAFT RESTAURANT RANGE 18 00 MANUAL SECTION RR MODEL 400 RESTAURANT RANGES SAFETY PRECAUTIONS Before installing and operating this equipment be sure everyone involved in its operatio
10. 12 screws items C and plastic anchors items A if necessary 7 Install eye bolt item to a frame member on the rear of the equipment After checking carefully behind the frame member for adequate clearance drill a 1 4 hole through the frame member Pa ticurmHBENE OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 13 OF 64 NOLLVTTV LSNI INSTALLATION EN INSTALLATION MODEL 400 RESTAURANT RANGES 8 Thread hex nut item and slide the washer item H onto the eye bolt Insert the eye bolt through the 1 4 drilled hole and secure with a washer item and nylon lock nut item l 9 Using the spring loaded snap hooks attach the restraining device to the bracket and the eye bolt 10 Using the cable clamp item D adjust the restraining device extended length to prevent over bending or kinking of the appliance connector For units not equipped with flame safety devices be sure all valves are turned off prior to disconnecting After reconnecting be sure all valves are turned off and all pilots are lit NOTICE Adequate means must be provided to limit the movement of the appliance without depending on the connector and the quick disconnect device or its associated piping to limit the appliance movement The restraining means should be attached to a frame member on the back of the unit PAGE 14 oF 64 OPERATOR s MANUAL 1182299 05 05 DRarr Pa GS S0THBEND
11. 460DD 26 26 5 14 26 26 5 14 100 20 0 394 000 25 30 25 24 6 660 673 356 660 673 356 33 000 32 000 64 768 610 152 460DD 2GL 26 26 5 14 26 26 5 14 6 2 3 310 000 25 30 25 24 6 460DD 2GR 660 673 356 660 673 356 33 000 32 000 16 000 64 768 610 152 460DD 2TL 460DD 2TR 460DD 3GL 26 26 5 14 26 26 5 14 4 2 4 260 000 25 30 25 24 6 460DD 3GR 660 673 356 660 673 356 33 000 32 000 16 000 64 768 610 152 460DD 3TL 460DD 3TR 460DD 2RR 26 26 5 14 26 26 5 14 6 2 2 295 500 2 5 30 25 24 6 660 673 356 660 673 356 33 000 32 000 12 000 64 768 610 152 1 9 500 BTU values are for natural gas OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 7 OF 64 SNOLLVII4ID3dS SPECIFICATIONS HHH SPECIFICATIONS INTERIOR DIMENSIONS AND UTILITY DATA for Ranges Built After April 8 2001 MODEL 400 RESTAURANT RANGES Left or Only Oven Right Oven Gas Connection Electric Connection Interior Dimensions Interior Dimensions Burners and BTU each Total Location Location Width Depth Height width Depth Height Open OvensTI Griddle
12. Light constant pilot the pilot without capillary tube holder Replace fire plate and oven bottom SVO de Y m oc Turn thermostat to desired temperature PAGE 20 oF 64 OPERATOR s MANUAL 1182299 05 05 DRarr Pa GS S0THBEND MODEL 400 RESTAURANT RANGES COOKING HINTS 5 COOKING HINTS COOKING TIPS Convection Type Oven Only A FROZEN ENTREE PRODUCTS Punch holes in lid before heating Tent lid if product has a tendency to stick i e lasagna or macaroni and cheese Use manufacturer s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6 1 2 size pan load Some products may cook in 10 to 15 minutes less time than recommended for convection ovens if prepared from frozen in a 6 pan load FRUIT PIES Use temperature and time from manufacturer s directions for convection ovens for a 12 pie load placed on 3 bun pans ROLLS YEAST Use temperature and time recommended by manufacturer for convection ovens for 3 pan load POTATOES PRE BLANCHED FROZEN Spread on ungreased bun pans 3 pans per load Bake at 400 F stirring once for 15 to 18 minutes FISH PORTIONS BREADED PRE COOKED Use manufacturer s recommended temperature and time for convection oven for a 3 pan load POTATOES BAKING 8 OZ SIZE Wash and wrap in potato foil Place 30 potatoes 18 x 24 bun pan 3 pans per load Bake in 400 F oven for 1 hour TOP ROUND OF BEEF
13. NO 168 Set oven at 250 F Place trimmed roast on pan For 14 16 pounds 140 rare 14 minutes pound 150 medium 16 minutes pound 160 well done 17 1 2 minutes pound COOKING SUGGESTIONS Convection Type Oven Only If then Cakes are dark on the sides and not done in the center lower oven temperature Cake edges are too brown reduce number of pans or lower oven temperature Cakes have light outer color raise temperature Cake settles slightly in the center bake longer or raise oven temperature slightly Do not open doors too often for long periods Pies have uneven color reduce number of pies per rack Meats are browned and not done in center lower oven temperature and roast longer Meats are well done and not browned raise temperature Limit amount of moisture Cakes ripple overloading pans or batter is too thin There is excessive meat shrinkage lower oven temperature Cakes are too coarse lower oven temperature OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 21 OF 64 SINH SNDIOOD COOKING HINTS COOKING HINTS MoDEL 400 RESTAURANT RANGES GUIDE TO BAKING TIMES AND TEMPERATURES Convection Type Oven Only As a guide set oven temperatures 25 to 50 degrees lower than called for in recipes using non convection ovens i e range or conventional ovens Time and temperatures will vary depending upon load mix
14. bolted place base only This is the bypass setting Check that the oven bottom is Check that there is a 1 4 in flame in place at each port Raise the kick panel slightly and If the flame is not correct remove rotate forward the knob and bezel Suspend a thermocouple on the There is a slotted screw below the center of the oven rack in the stem on the thermostat valve see center of the oven page 28 Remove the knob bezel and valve Turn the screw counter clockwise cover panel to establish or increase the flame Put the bezel and knob on the oven Turn the screw clockwise to thermostat decrease the flame Set the oven thermostat to 400 F If no flame is established put a flame to the mixer face at the burner shutter to check for gas Check the burner for poor flow operation through the hole behind the kick plate while the oven is heating If gas is flowing turn the bypass screw until flame is set to specifications See flowchart on page 35 for burner troubleshooting If no flame can be established at the bypass setting replace the After oven temperature is stabilized thermostat observe that the flame has decreased Continues on Next Page OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 29 OF 64 SINSALLSN fav ADJ USTMENTS MopEL 400 RESTAURANT RANGES ADJUSTMENTS Cont
15. 2002 1184178 Door Assembly Space Saver Oven with round door handle for ranges built after September 15 2002 1184788 Door Assembly Space Saver Oven with round door handle for ranges built after September 15 2002 1179951 Door Handle Full Oven R ound 1184137 Door Handle Full Oven Oblong 1179952 Door Handle Space Saver Oven Round 1184136 Door Handle S pace Saver Oven Oblong 1034900 Door Hook Left 1034901 Door Hook Right 1177778 Door Stakes Left amp Right 2 1180861 Door Hinge P1089 Spring Door Full Oven 1179030 Spring Door Space Saver Oven 3 1180776 Oven Bottom Full Oven 1180853 Oven Bottom Space Saver Oven 4 1173547 Rod Oven 5 1119099 Quadrant Assembly for ranges built before une 20 2000 1180859 Quadrant Assembly for ranges built after J une 20 2000 6 1164125 7 1179998 Dial Knob Oven 8 1179999 Bezel 9 B940000201 Thermostat 10 1164037 Oven Safety Valve for ranges built before April 19 2002 1180866 Oven Safety Valve for ranges built after April 19 2002 11 1008736 Hood Orifice 36 Natural Gas for ranges built before September 13 2002 1008729 Hood Orifice 29 Natural Gas for ranges built after September 13 2002 1008752 Hood Orifice 52 LP Gas for ranges built before September 13 2002 1008749 Hood Orifice 49 LP Gas for ranges built after September 13 2002 12 1180873 Pilot Tube for ranges built before April 19 2002 1180871 Pilot Tube for
16. 31 Iz 2 15 59 5 225 31 6 37 15 5 12 5 616 864 756 787 305 70 1511 572 787 152 940 394 318 436A 36 5 42 8 29 75 31 12 2 75 59 5 22 5 31 6 37 15 5 12 5 928 1067 203 756 787 305 70 1511 572 787 152 940 394 318 4360 36 5 34 29 75 31 12 225 59 5 225 31 6 37 15 5 12 5 928 864 756 787 305 70 1511 572 787 152 940 394 318 448EE 48 625 34 29 75 31 12 229 59 5 22 5 31 6 37 15 5 12 5 1235 864 756 787 305 70 1511 572 787 152 940 394 318 460 60 75 42 8 29 75 31 127 249 59 5 22 5 31 6 37 15 5 12 5 1544 1067 203 756 787 305 70 1511 572 787 152 940 394 318 460AD 60 75 42 8 29 75 31 12 215 59 5 225 31 6 37 15 5 12 5 1544 1067 203 756 787 305 70 1511 572 787 152 940 394 318 46000 60 75 34 29 75 31 12 215 59 5 22 5 31 6 3r 15 5 12 5 1544 864 156 787 305 70 1511 572 787 152 940 394 318 Dimension includes 2 minimum clearance between motor and wall Raised griddle surface on Models 460AA 2RR 460AD 2RR and 460DD 2RR is 36 5 927mm above floor PAGE 6 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES SPECIFICATIONS HH INTERIOR DIMENSIONS AND UTILITY DATA for Ranges Built Before April 9 2001
17. 356 660 673 356 33 000 32 000 64 768 448 2GL 19 5 26 5 14 19 5 26 5 14 4 2 3 244 000 25 30 25 448EE 2GR 660 673 356 660 673 356 33 000 32 000 16 000 64 768 448EE 2TL 448EE 2TR 460AA 26 125 24 14 25 26 125 24 14 25 10 2 0 394 000 2 5 30 25 24 6 664 610 362 664 610 362 33 000 32 000 64 768 610 152 460AA 2GL 26 125 24 14 25 26 125 24 14 25 6 2 3 310 000 25 30 25 24 6 460AA 2GR 664 610 362 664 610 362 33 000 32 000 16 000 64 768 610 152 460AA 2TL 460AA 2TR 460AA 3GL 26 125 24 14 25 26 125 24 14 25 40 20 40 260 000 2 5 30 25 24 6 460AA 3GR 664 610 362 664 610 362 33 000 32 000 16 000 64 768 610 152 460AA 3TL 460AA 3TR 460AA 2RR 26 125 24 14 25 26 125 24 14 25 69 20 20 295 500 25 30 25 24 6 664 610 362 664 610 362 33 000 32 000 12 000 64 768 610 152 1 9 500 460AD 26 125 24 14 25 26 26 5 14 100 20 0 394 000 2 5 30 25 24 6 664 610 362 660 673 356 33 000 32 000 64 768 610 152 460AD 2GL 26 125 24 14 25 26 26 5 14 6 2 3 310 000 25 30 25 24 6 460AD 2GR 664 610 362 660 673 356 33 000 32 000 16 000 64 768 610 152 460AD 2TL 460AD 2TR 460AD 3GL 26 125 24 14 25 26 26 5 14 4 2 4 260 000 25 30 25 24 6 460AD 3GR 664 610 362 660 673 356 33 000 32 000 16 000 64 768 610 152 460AD 3TL 460AD 3TR 460AD 2RR 26 125 24 14 25 26 26 5 14 6 2 2 295 500 25 30 25 24 6 664 610 362 660 673 356 33 000 32 000 12 000 64 768 610 152 1 9 500
18. 610 362 664 610 362 33 000 16 000 64 768 610 152 460AA 2TL 460AA 2TR 460AA 3GL 26 125 24 14 25 26 125 24 14 25 40 90 000 40 260 000 2 5 30 25 24 6 460AA 3GR 664 610 362 664 610 362 33 000 16 000 64 768 610 152 460AA 3TL 460AA 3TR 460AA 2RR 26 125 24 14 25 26 125 24 14 25 69 90 000 20 295 500 2 5 30 25 24 6 664 610 362 664 610 362 33 000 12 000 64 768 610 152 1 9 500 460AD 26 125 24 14 25 26 26 5 14 10 75 000 0 394 000 2 5 30 25 24 6 664 610 362 660 673 356 33 000 64 768 610 152 460AD 2GL 26 125 24 14 25 26 26 5 14 6 75 000 3 310 000 2 5 30 25 24 6 460AD 2GR 664 610 362 660 673 356 33 000 16 000 64 768 610 152 460AD 2TL 460AD 2TR 460AD 3GL 26 125 24 14 25 26 26 5 14 4 75 000 4 260 000 2 5 30 25 24 6 460AD 3GR 664 610 362 660 673 356 33 000 16 000 64 768 610 152 460AD 3TL 460AD 3TR 460AD 2RR 26 125 24 14 25 26 26 5 14 6 75 000 2 295 500 2 5 30 25 24 6 664 610 362 660 673 356 33 000 12 000 64 768 610 152 1 9 500 460DD 26 26 5 14 26 26 5 14 10 605 000 0 394 000 2 5 30 25 24 6 660 673 356 660 673 356 33 000 64 768 610 152 460DD 2GL 26 26 5 14 26 26 5 14 6 60 000 3 310 000 2 5 30 25 24 6 460DD 2GR 660 673 356 660 673 356 33 000 16 000 64 768 610 152 460DD 2TL 460DD 2TR 460DD 3GL 26 26 5 14 26 26 5 14 4 60 000 4 260 000 2 5 30 25 24 6 460DD 3GR 660 673 356 660 673 356 33 000 16 000 64 768 610 152 460DD 3TL 460DD 3T
19. April 8 2001 5 1162807 Lighter Pipe Weld Assembly 6 1146906 Elbow 90 Deg Street 7 P3875 Str Fitting 1 8 THD 1 4 Less Nut Sleeve 8 1099112 Ferrule 1 4 9 1099111 Nut 1 4 CC 10 1162236 Pilot Tube 7 500 11 1099002 Pilot Adjustment Valve 12 1181109 Griddle Weld Assembly 12 Left 1181221 Grease Drawer Assembly for ranges built before October 15 2003 1186275 Grease Drawer Assembly for ranges after October 15 2003 1008748 Orifice NAT Gas 1008756 Orifice LP Gas notshown on drawing PAGE 54 oF 64 OPERATOR s MANUAL 1182299 05 05 Pa ESOLITIHBEND MODEL 400 RESTAURANT RANGES PARTS lt 24 36 and 48 Griddle Parts See drawing on following page Key PartNumber Description 1 1178204 Knob Control Black knob with white arrow for ranges built before August 19 2002 1184689 Knob Control Black knob with red stripe for ranges built after August 19 2002 2 1178202 Gas Valve Hi Off 3 1042980 Griddle Bar Burner 4 1134810 Burner Support for ranges built before April 9 2001 1182285 Burner Support for ranges built after April 8 2001 5 1181111 Griddle Assembly 24 Left 1181108 Griddle Assembly 24 Right 1181115 Griddle Assembly 24 Left
20. Caster Parts 4 52 Open Top Burner Parts for Ranges Built Before April 9 2001 53 Open Top Burner Parts for Ranges Built After April 8 2001 5 54 12 Griddle Parts 55 24 36 and 48 Griddle Parts 57 Raised Griddle Broiler Parts 6 59 Convection Oven Parts 7 61 Standard Oven Parts 63 Hot Top Parts not shown on above drawing PAGE 46 oF 64 OPERATOR S MANUAL 1182299 REV 05 05 FA GS S0THBEND MODEL 400 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 424 and 436 Key PartNumber Description Shelf amp Flue Riser Parts for ranges built before August 16 2002 1 1180842 Shelf weld assembly 36 1181141 Shelf weld assembly 24 2 1180766 Flue riser assembly 22 5 x 36 1181150 Flue riser assembly 10 x 36 1181137 Flue riser assembly 22 5 x 24 1181151 Flue riser assembly 10 x 24 Shelf amp Flue Riser Parts for ranges built after August 16 2002 1 1181055 Shelf weld assembly 36 1181056 Shelf weld assembly 24 3 1180763 WallShield 22 5 x 36 1181162 WallShield 10 x36 1181149 Wall Shield 22 5 x 24 1181163 Wall Shield 10 24 4 1184141 Splasher 24 x 36 1181158 Splasher 10 x 36 1184140 Splasher 24 x 24 1181159 Splasher 10 x 24 notshown on drawing F sgtiocUurmuBENE 5 MANUAL 1
21. LTL 1187356 Valve Panel for Models 460 3GR TR 1186416 Top Valve Panel for Model 460 2RR 1186415 Bottom Valve Panel for Model 460 2RR 1186430 Polypanel for Models 424 1186431 Polypanel for Models 436 shown 1186434 Polypanel for Models 436 2GR TR N A Polypanel for Models 436 3G T 1186435 Polypanel for Models 448 1186436 Polypanel for Models 448 2GL TL 1186437 Polypanel for Models 448 2GR TR 1187472 Polypanel for Models 448 3GL TL 1187473 Polypanel for Models 448 3GR TR 1186438 Polypanel for Models 460 shown 1186439 Polypanel for Models 460 2GL TL 1186440 Polypanel for Models 460 2GR TR 1186441 Polypanel for Models 460 3G L TL 1186442 Polypanel for Models 460 3GR TR 1187354 Polypanel for Models 460 4G T N A Top Polypanel for Model 460 2RR 1186443 Bottom Polypanel for Model 460 28 R Base Panels and Drip Pans 3 1180783 Kick Panel for Full Size Ovens D Series 1180884 Kick Panel for Space Saver Ovens E Series 1172716 Logo Plate 1180743 Side Panel Right 1180744 Side Panel Left 1182067 Drip Pan 36 1180759 1182066 Drip Pan 24 1182066 1182700 Drip Pan 12 1181314 not shown on drawing Pressure Regulators 1160205 Pressure Regulator Nat adjustable for ranges built before October 4 2000 1160206 Pressure Regulator LP adj
22. for ranges built before April 12 2001 1182283 Burner Support for ranges after April 12 2001 12 1170417 Aeration Box 13 1180877 Top Plate Assembly 5 MANUAL 1182299 REV 05 05 DRAFT 63 64 SLuvd MODEL 400 RESTAURANT RANGES Notes HEAVY DUTY RESTAURANT RANGES Genuine Parts Protect YOU All Ways A product with the Southbend name incorporates the best in durability and low maintenance We all recognize however that replacement parts and occasional professional service may be necessary to extend the useful life of this unit When service is needed contact a Southbend Authorized Service Agency or your dealer To avoid confusion always refer to the model number serial number and type of your unit Southbend 1100 Old Honeycutt Road Fuquay Varina NC 27526 800 348 2558 or 919 552 9161 FAX 800 348 2558 or 919 552 9798 PAGE 64 oF 64 OPERATOR S MANUAL 1182299 REV 05 05 Pa GS S0THBEND
23. place and functioning as intended Consult the following table and the flowchart that begins on the following page Problem Look for Oven will not come on Oven pilot is out Oven pilot will not stay ignited Pilot gas not adjusted properly Bad thermocouple Applies to units with D suffix only Bad thermocouple connections at safety valve Applies to units with D suffix only Bad safety Clogged orifice Draft condition Improper ventilation system Airin gas line PAGE 36 OF 64 OPERATOR s MANUAL 1182299 05 05 DRarr Pa GS S0THBEND MODEL 400 RESTAURANT RANGES TROUBLESHOOTING OVEN PILOT DOES NOT WORK Check through the hole in the oven bottom for a pilot flame and leave the oven door open 5 minutes to clear gas fumes If no pilot raise the kick panel slightly and rotate forward Press and hold the red button on the oven safety valve and put a flame to the pilot No pilot burn Y Check that the oven pilot adjustment on the manifold is open If the pilot still doesn t burn remove the oven bottom Loosen pilot nut out of the burner bracket Remove pilot tube from the safety valve Remove the pilot orifice from the pilot or end of the tube and check for debris Re install the pilot orifice and tubing Continue
24. ranges built after April 19 2002 13 1163868 Thermocouple for ranges built before April 19 2002 1182399 Thermocouple for ranges built after April 19 2002 1173545CP Oven Rack for Full Standard 25 75 x 25 625 1179028CP Oven Rack for Space Saver 25 75 x 19 1163869 Nat Pilot Includes Pilot Orfice 1163870 LP Pilot Includes Pilot Orfice 1171523 Nat Pilot Orfice 1171524 LP Pilot Orfice 14 1180874 Bracket Oven Safety for ranges built before April 19 2002 1180830 Bracket Oven Safety for ranges built after April 19 2002 not shown on drawing 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 61 OF 64 SLuvd 62 64 MODEL 400 RESTAURANT RANGES OPERATOR S MANUAL 1182299 05 05 GS S0THBEND MODEL 400 RESTAURANT RANGES Hot Top Parts Key PartNumber Description 1 1178204 Knob Control Black knob with white arrow for ranges built before August 19 2002 1184689 Knob Control Black knob with red stripe for ranges built after August 19 2002 2 1178202 Gas Valve 3 1008751 Hood Orifice NAT 1008757 Hood Orifice LP 4 1022994 Hot Top Burner 5 1099002 Pilot Adjusting Valve 6 1099101 1 8 Reduction Ferrule 7 1099100 1 8 8 3346 Pilot Tube 9 1160410 Pilot Assembly 10 3435 Pilot Bracket 11 3448 Burner Support
25. should have a steady blue flame on each port of the burner Manifold pressures are Natural gas 4 water column Propane gas 10 water column Propane burners may have a small amount of yellow tipping This is normal If the pressure is low remove the cap from the pressure regulator on the back of the range If the flame is rising up off of the ports adjust the burner shutter closed Clockwise increases the pressure and counter clockwise decreases the pressure If the flame is long and yellow adjust the burner shutter open Shut off the range burners and main gas and remove the pressure tap NOTE Griddle and Hot Top burners may be long and float when cold Allow the top to heat before making burner adjustments Replace the pressure tap plug in the manifold Propane burners may have a slight popping noise when turned off This is normal Re light the pilots Reinstall the top valve cover panel and knobs N OPERATOR 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 35 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING MopEL 400 RESTAURANT RANGES TROUBLESHOOTING BASE OVEN N CAUTION Proper and efficient operation of oven is dependent on correct installation and function of components Always verify that components are in
26. size or portion and other factor Use this chart to develop your own cooking techniques Timing Temperature Number of Racks Count per Product minutes Setting Used Pan Rack Hamburger buns 3 oz 4 18 375 3 24 Yeast rolls 1 07 10 400 3 48 Fruit pies 46 07 frozen 50 375 3 4 Egg custard pies 44 oz frozen 60 325 3 4 Dutch apple pies 46 07 frozen 50 350 3 4 Baked potatoes 8 oz 60 400 3 30 wrapped Pre blanched potatoes frozen 16 400 3 5 Ib Fish portions pre cooked breaded 3 02 16 400 3 32 Macaroni amp cheese 6 Ibs 40 temp 45 400 3 2 6 lbs Lasagna w meat sauce 6 Ib 40 temp 60 350 3 2 6 lbs Lasagna w meat sauce 6 Ib frozen 75 350 3 2 6 lbs Salisbury steak w gravy 6 lb 40 temp 45 400 3 2 6 lbs Top round of beef No 168 14 Ib rare 140 internal 250 1 1 2 14 min lb 14 Ib medium 150 internal 250 1 1 2 14 14 Ib well done 160 internal 250 1 1 2 14 min lb WARNING THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM PAGE 22 oF 64 OPERATOR S MANUAL 1182299 05 05 DRarr Pa ESOLITIHBEND 400 RESTAURANT RANGES C
27. terminal block on the rear of the range Total maximum amps for 208V units is 8 1 PAGE 10 64 OPERATOR s MANUAL 1182299 05 05 DRarr P GS S0THBEND MopEL 400 RESTAURANT RANGES INSTALLATION EN INSTALLATION NOTICE These installation procedures must be followed by qualified personnel or warranty will be void Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to installation requirements for equipment Therefore installations should comply with all local codes The installation must conform with local codes or in the absence of local codes with the National Fuel Gas Code ANSI Z223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable including 1 The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1 2 psi 3 45 kPa 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 psi 3 45 kPa Step 1 Unpacking IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for d
28. top section do the following 1 Raise or remove hot top plate Every two burners have one pilot located at the front and in between burners Light the pilot Pilot flame should be steady blue large enough to effect ignition Turn burner valve completely on The sharp blue flame should be approximately 1 4 to 3 8 high Replace hot top plate NON THERMOSTATIC GRIDDLE SECTIONS Ranges can be ordered with thermostatic or non thermostatic griddle sections Each griddle is controlled by a knob on the front control panel At the end of each use allow griddle to cool normally After griddle has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a non thermostatic griddle section do the following 1 Raise griddle at front so it is approximately 8 high and block it with two 2 two by fours 2 Ignite pilot tube located under all burners with port at each side of burners Pilots are supplied and adjusted by a common valve located below the filter on the manifold Burners should have 1 2 to 5 8 steady blue flame Adjust if necessary 4 Lower griddle into position and observe burner operating characteristics through holes in valve panel THERMOSTATIC GRIDDLES Ranges can be ordered with thermostatic or non thermostatic griddle sections Each griddle is controlled by a knob on the front control panel At the end of each use allow griddle to cool no
29. 182299 REV 05 05 DRAFT PAGE 47 64 SLuvd lt PARTS MODEL 400 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 448 and 460 Key PartNumber Description 1 1180845 Shelf weld assembly 60 1181140 Shelf weld assembly 48 Flue Riser Parts for ranges built before August 16 2002 2 1180768 Flue riser assembly 22 5 x 60 1181152 Flue riser assembly 10 x 60 1181136 Flue riser assembly 22 5 x 48 1181153 Flue riser assembly 10 x 48 1181672 Flue riser assembly 22 5 for 2RR Flue Riser Parts for ranges built after August 16 2002 3 1180765 WallShield 22 5 x 60 1181164 WallShield 10 60 1181148 WallShield 22 5 x 48 1181165 WallShield 10 x 48 4 1184143 Splasher 24 x 60 1181160 Splasher 10 x 60 1184142 Splasher 24 x 48 1181161 Splasher 10 x 48 1184144 Splasher 24 for 2RR not shown on drawing PAGE 48 oF 64 OPERATOR S MANUAL 1182299 REV 3 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES PARTS lt Valve Panel Base Panel and Drip Pan Parts Key PartNumber Description Valve Panels for ranges built before October 7 2003 for Models 424 for Models 436 shown for Models 436 2GR TR for Models 436 2GL TL for Models 436 3G T for Models 448 for Models 448 2GL TL for Models 448 2GR TR f
30. Bracket 21 3240 Rear Plate Rest Broiler for ranges built before October 6 2003 1185605 Rear Plate Rest Broiler for ranges built after October 6 2003 22 1009199 Griddle Plate 23 1042980 Griddle Burner 24 1162334 Griddle Pilot 1008749 Broiler Burner Orifice RT amp LT 1008757 Broiler Burner Orifice RT amp LT LP 1008753 Broiler Burner Orifice Center 1008765 Broiler Burner Orifice Center LP 1043699 Grease Chute not shown on drawing 5 MANUAL 1182299 REV 05 05 DRAFT 57 64 SLuvd lt PARTS MopEL 400 RESTAURANT RANGES Raised Griddle Broiler Parts See parts list on previous page 5 58 64 OPERATOR S MANUAL 1182299 05 05 FA GS S0THBEND 400 RESTAURANT RANGES PARTS Convection Oven Parts See drawing on following page Key PartNumber Description 1 1180783 Panel Kick 2 1172716 Logo Plate 3 1180861 Door Hinge 4 1024196 Door Assembly Full Oven for ranges built before September 15 2002 1184099 Door Assembly Full Oven with round door handle for ranges built after September 15 2002 1184783 Door Assembly Full
31. F position 2 Turn main gas valve to entire unit off 3 Remove valve panels and locate 1 8 plug in manifold 4 Remove plug and install a fitting appropriate to connect a manometer 5 Turn on main gas to unit and light pilots 6 Turn all burners and ovens to full position and read manometer 7 manometer does not read 4 W C for natural gas or 10 W C for propane gas adjust regulator if gas pressure is O K go to Step 10 8 Remove cap from top of regulator With a screwdriver rotate regulator adjustment screw clockwise to increase or counterclockwise to decrease pressure until manometer shows correct reading 10 Repeat steps 1 and 2 11 Remove manometer fitting and replace plug in manifold 12 Repeat step 5 13 Replace valve panels TOP PILOTS NON AERATED YELLOW TIPPED FLAME TYPE These are located under fry tops hot tops broiler griddles and on the flash tube system of open top grate burners Outage is often caused by an unstable flame due to over adjustment to the point where the flame is leaving its port or blowing off Often in an effort to improve ignition the pilots are increased too much and result in this unstable condition These pilots are adjusted by inserting the blade of a screwdriver into the slot on the small valve located on the manifold The maximum flame size is approximately 3 4 with a slight yellow tip The first indication of over adjustment is evident wh
32. LEANING Southbend equipment is sturdily constructed of the best materials and is designed to provide durable service when treated with ordinary care To expect the best performance your equipment must be maintained in good condition and cleaned daily Naturally the periods for this care and cleaning depend on the amount and degree of usage EXTERIOR AND TOP SECTIONS Keep exposed cleanable areas of unit clean at all times Daily A Remove empty and clean grease drawers and dirt trays B Clean griddle drain chutes Monthly A Clean around burner air mixers and orifices if lint has accumulated B Visually assure proper pilot operation VENT SYSTEM At least twice a year the unit venting system should be examined and cleaned Following daily and periodic maintenance procedures will enhance long life for your equipment Climatic conditions such as salt air may require more thorough and frequent cleaning or the life of the equipment could be adversely affected STAINLESS STEEL SURFACES 1 To remove normal dirt grease and product residue from stainless steel that operates at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth 2 To remove grease and food splatter or condensed vapors that have BAKED on the equipment apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal Rubb
33. Oven with oblong door handle for ranges built after September 15 2002 5 1179951 Door Handle Full Oven R ound 1184137 Door Handle Full Oven Oblong 1034900 Door Hook Left 1034901 Door Hook Right 1177778 Door Stakes Left amp Right P1089 Spring Door Full Oven 6 6660 Clip Rack Support 7 1180528 Rack Guide 8 1177581 Blower Wheel Assembly with puller disc 9 1180821 Pocket Weld Assembly 10 1179710 Spacer Blower 11 1177452 Motor 1 3 115 Volt 1179688 Motor 1 3 208 240 Volt 12 1181117 Bracket Door Switch 13 1177567 Switch Door 14 1119099 Quadrant Assembly for ranges built before J une 20 2000 1180859 Quadrant Assembly for ranges built after une 20 2000 15 1180834 Oven Baffle Co 16 1180841 Bracket Oven Baffle 17 1180776 Oven Bottom Full Oven 18 1164125 Burner 19 1164037 Oven Safety Valve for ranges built before April 19 2002 1180866 Oven Safety Valve for ranges built after April 19 2002 20 1008736 Hood Orifice 36 Natural Gas for ranges built before September 13 2002 1008729 Hood Orifice 29 Natural Gas for ranges built after September 13 2002 1008752 Hood Orifice 52 LP Gas for ranges built before September 13 2002 1008749 Hood Orifice 49 LP Gas for ranges built after September 13 2002 21 1180873 Pilot Tube for ranges built before April 19 2002 1180871 Pilot Tube for ranges built after April 19 2002 22 1163868 Thermocouple fo
34. R 460DD 2RR 26 26 5 14 26 26 5 14 6 60 000 2 295 500 2 5 30 25 24 6 660 673 356 660 673 356 33 000 12 000 64 768 610 152 1 9 500 BTU values are for natural gas PAGE 8 OF 64 A OPERATOR s MANUAL 1182299 05 05 DRarr Pa ESOLITHBEND MODEL 400 RESTAURANT RANGES SPECIFICATIONS HH VENTILATION N WARNING Improper ventilation can result in personal injury or death Ventilation which fails to properly remove flue products can cause headaches drowsiness nausea or could result in death All units must be installed in such manner that the flow of combustion and ventilation air are not obstructed Provisions for adequate air supply must be provided Do not obstruct the front of the unit at the top by the control panel or the bottom just below the oven compartment as combustion air enters through these areas NOTICE Proper ventilation is the owner s responsibility Any problem due to improper ventilation will not be covered by the warranty All units must be installed in such manner that the flow of combustion and ventilation air are not obstructed Provisions for an adequate air supply must be provided Do not obstruct the front or rear of the unit as combustion air enters through this area Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer s instructions Ranges with solid tops such as griddles or hot tops must al
35. TAURANT RANGES ADJUSTMENTS THERMOSTATIC GRIDDLE BY PASS FLAME LEVEL When the griddle reaches the temperature at which the dial is set the control cuts down the flow of gas to the amount required to keep the griddle at that temperature Always however the control must by pass enough gas to keep the entire burner lighted To maintain this minimum flame the by pass must be set carefully and accurately as follows see illustration on page 31 1 Light the burner then turn dial FULL ON 2 After 5 minutes turn dial clockwise to point slightly beyond first mark on dial 3 Remove dial and bezel 4 With a screwdriver turn by pass Adjustor counterclockwise to increase the flame clockwise to decrease it until there is a minimum flame over the entire burner 5 Replace bezel and dial turning the dial clockwise until it locks in the Off position THERMOSTATIC GRIDDLE THERMOSTAT CALIBRATION The griddle temperature control is carefully calibrated at the factory that is it is so adjusted that dial settings match actual temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set Recalibration should not be undertaken however until the griddle by pass flame has been adjusted see previous subsection To check temperatures when recalibrating use a te
36. Thermostatic 1181113 Griddle Assembly 24 Right Thermostatic 1181112 Griddle Assembly 36 Left 1181107 Griddle Assembly 36 Right 1181116 Griddle Assembly 36 Left Thermostatic 1181114 Griddle Assembly 36 Right Thermostatic 1187336 Griddle Assembly 48 Left 1187337 Griddle Assembly 48 Right 1187338 Griddle Assembly 48 Left Thermostatic 1187339 Griddle Assembly 48 Right Thermostatic 6 1162828 Griddle Pilot Pipe Assembly for 24 griddle 1162980 Griddle Pilot Pipe Assembly for 36 griddle 1187342 Griddle Pilot Pipe Assembly for 460 4 48 griddle left and right 1187397 Griddle Pilot Pipe Assembly for 448 4 48 griddle 1187403 Griddle Pilot Pipe Assembly for 448 3 36 griddle left and right 7 1146906 90 Elbow 8 P3875 1 8 x 1 4 Straight Fitting 9 1099111 1 4 cc Nut 10 1162236 Pilot Tube 11 1099111 1 4 cc Nut 12 1099112 1 4 F errule 13 1163844 Pilot Adj Valve 14 1179997 Thermostat Knob 15 1174709 Thermostat Only 16 1147201 Brass Tee 17 1174713 Gas Supply Tube 18 1008748 Orifice NAT 1008755 Orifice LP 19 1166150 Brass Elbow 20 1174714 Gas Supply Tube 1008748 Griddle Orifice NAT 1008756 Griddle Orifice LP 1181221 Grease Drawer for ranges built before October 15 2003 1186275 Grease Drawer for ranges built after October 15 2003 notshown on drawing used only on thermostatically controlled griddles indicated by a T prefix F sgtioc
37. UNPLUG OR DISCONNECT CIRCUIT BREAKER Check the voltage specified by the Serial Plate located behind the oven valve cover panel Remove the control knobs from the range Connect the main power supply CAUTION WIRING BEHIND THE PANEL OF THE NEXT STEP Yes eane varaga as specified No Remove the upper valve panel cover screws and tilt the panel forward to expose the back of blower switch Remove the protective cover from over the switch Check that the wires and terminals are secure on the switch Refer to schematic P N s 1181101 for 120V 1181102 for 208 240V Place a DVM on the end terminals of the blower switch wires 1 and 3 Place switch in on position Reinstall the switch cover and valve panel Disconnect the main power supply Turn on the power switch Check the facility s power supplies Open the oven door Reinstall the switch cover and valve panel If the blower runs the Door Switch is wired wrong Connect the main power supply Disconnect the main power supply C Test oven p Open the kick panel by raising it and tilting the top outward Check that one wire is connected to the common 90 bottom terminal of the switch No Con
38. UurmuBENE 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 55 64 SLuvd lt PARTS MODEL 400 RESTAURANT RANGES 24 36 and 48 Griddle Parts See parts list on previous page Optional Thermostatic Griddle Controls for 36 Griddle Ne Optional Thermostatic Griddle Control for 24 Griddle PAGE 56 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 Pa GS S0THBEND MODEL 400 RESTAURANT RANGES Raised Griddle Broiler Parts See drawing on following page Key PartNumber Description 1 1161636 Broiler Dirt Tray 1173555 Broiler Rack Pan 1173554 Broiler Rack 1173556 Broiler Rack Support 1133999 Griddle Pilot P3875 1 8 x 1 4 Straight Fitting 1099112 1 4 Ferrule U B amp B CO 1099111 1 4 cc Nut 9 1162935 Gas Supply Tube 10 1099111 1 4 Nut 11 1099112 1 4 Ferrule 12 1163844 Pilot Adj Valve 13 1178204 Knob Control Black knob with white arrow for ranges built before August 19 2002 1184689 Knob Control Black knob with red stripe for ranges built after August 19 2002 14 1146304 Screw 10 x 1 2 Phil 15 1178204 Gas Valve Hi Off 16 P3111 Ceramic side 3 1 2 x 7 1 2 x 1 2 17 P3112 Ceramic center 6 9 16 x 7 1 2 x 1 2 18 1162925 Broiler Burner center 19 1162924 Broiler Burner side 20 1030200 Burner Rest
39. Volt Ranges TERMINAL BLOCK LIGHTED FAN SWITCH RED WIRE m DOOR SWITCH O A E 3 MRE GND WHITE WIRE FAN MOTOR 1 3 H P LEGEND WIRE NUTS WIRE NO S SOUTHBEND CONVECTION OVEN BASE RANGE P N WIRING DIAGRAM 208 240V 50 60 HZ 1 3 HP 1181102 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 45 64 SNLLOOHSATENOUL i9 PARTS MODEL 400 RESTAURANT RANGES N WARNING INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT The serial plate is located in the compartment below the oven on the right side When ordering parts please supply the Model Number Serial Number Part Number and Description plus Finish Type of Gas and Electrical Characteristics as applicable For parts not listed consult a Southbend Authorized Parts Distributor or Southbend Authorized Service Agency If necessary please consult Southbend Parts Department for assistance Index of Restaurant Range Parts Diagrams Key PageNumber Description 1 47 Shelf and Flue Riser Parts for Models 424 and 436 48 Shelf and Flue Riser Parts for Models 448 and 460 2 49 Valve Panel Base Panel and Drip Pan Parts 3 51 Leg Parts si 51
40. ach griddle up to frying temperature Next spread three or four ounces of beef suet or as a PAGE 24 oF 64 OPERATOR s MANUAL 1182299 05 05 DRarr P GS S0THBEND 400 RESTAURANT RANGES OVEN INTERIOR STANDARD TYPE OVEN Allow oven to cool Remove porcelain enameled oven bottom Clean by rubbing with strong detergent and Brillo pad or similar scrubber Spill overs should be cleaned from the bottom as soon as possible to prevent carbonizing and burnt on condition For stubborn accumulations commercial oven cleaners recommended The porcelain oven door lining can be cleaned in a similar manner The side rear and top lining should be wiped only with a cloth dampened with a mild detergent and water Avoid using excessive amounts of water as this may drip into burner compartment and deteriorate the metal in that area Do not use strong commercial cleaners or abrasive pads on the side rear or top linings as they may damage the finish or leave gray residue OVEN INTERIOR CONVECTION TYPE OVEN N WARNING FOR YOUR SAFETY DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFORE CLEANING WHEN CLEANING THE BLOWER WHEEL BE SURE TO HAVE THE POWER SWITCH IN THE OFF POSITION Allow oven to cool Remove porcelain enameled oven bottom Clean by rubbing with strong detergent and Brillo pad or similar scrubber Spill overs should be cleaned from the bottom as soon as pos
41. amage before and during unloading The freight carrier has assumed responsibility for its safe transit and delivery If damaged equipment is received either apparent or concealed a claim must be made with the delivering carrier Apparent damage or loss must be noted on the freight bill at the time of delivery The freight bill must then be signed by the carrier representative Driver If the bill is not signed the carrier may refuse the claim The carrier can supply the necessary forms A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated The carrier should arrange an inspection Be certain to hold all contents plus all packing material Cut banding straps and remove corrugated box from range Cut banding strap holding range to wooden skid Lift the flue riser off the front of the skid and set it aside ww dw c Pull the shelf assembly out from under the base and set it aside OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 11 oF 64 NOLLVTTV LSNI INSTALLATION EN INSTALLATION MODEL 400 RESTAURANT RANGES Base Shelf Step 2a Install the Legs A set of four legs is packed with units ordered with legs For units ordered with casters go to Step 2b A threaded leg pad is fastened to the base frame at each corner Each leg has a corresponding mating thread The l
42. anual valve for top burner in OFF position Pilot out Top section pilot will not stay ignited Pilot gas not adjusted properly Clogged orifice Draft condition Improper ventilation system Air in gas line OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 33 oF 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING MODEL 400 RESTAURANT RANGES RANGE TOP BURNER TROUBLESHOOTING Common checks for all top configurations NOTE Griddle Tops Check that the burners are set level in the support brackets NOTE Griddles and Hot Tops must be raised and secured or removed Check that the burners are clean and all ports are clear CAUTION Before raising or removing Griddle Tops Remove each burner and check that the venturi is clean and free of buildup and debris Remove the knobs and carefully lower the top valve cover panel CAUTION Wiring attached behind panel With each burner removed check that the orifice size is correct and clean and free of buildup and debris Remove the knobs and carefully lower the top valve cover panel CAUTION Wiring attached behind panel on C O base models Pull the Griddle bulbs out of the tubes Light all burners on the range NOTE Leave the oven door open
43. codes or in the absence of local codes with the National Fuel Gas Code ANSI 2223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable including 1 The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1 2 psi 3 45 kPa 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 psi 3 45 kPa MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION WARNING There must be adequate clearance between units and combustible construction Clearance must also be provided for servicing and for operation Minimum Clearances for Ranges Built Before April 9 2001 25 900 BTU Open Top Burners Standard Oven Convection Oven Double Oven Base Sides 6 8 8 Back 6 8 6 Floor 0 0 0 Minimum Clearances for Ranges Built After April 8 2001 32 000 BTU Open Burners Standard Oven Convection Oven Double Oven Base Sides 10 10 10 Back 10 10 10 Floor 0 0 0 Units are suitable for installation on combustible floors Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to permit the removal of the racks and for serviceabili
44. e Place a digital surface temperature instrument in the center of the griddle Allow reading to stabilize to 300 F Record this temperature Move the surface measurement instrument to the center of the griddle over each burner Record the temperatures Average the temperature of each burner reading To adjust the temperature locate the center of the thermostat Scrape the paint seal off of the screw NOTE There are arrows around the screw indicating H to increase and L to decrease the temperature NOTE Only turn this screw by small increments While holding the knob at the 300 F setting push the screw in and turn it in the direction indicated to change the temperature Repeat this procedure at each burner until the temperature stabilizes to within 30 F of the set temperature If the temperature cannot be set to within 30 F replace the thermostat and retest Reinstall the silver cover in knob center p NOTE If the user is dissatisfied with the griddle temperature recovery time Remove the knobs bezels and valve cover panel Turn the bypass screw counter clockwise to fully open the bypass flame Reinstall the knobs bezels and valve cover panel the teme
45. egs can be adjusted to overcome a slightly uneven floor 1 Raise unit sufficiently to allow leg pads and legs to be attached For safety shore up and support the unit with an adequate blocking arrangement strong enough to support the load 2 Attach the four leg pads to the bottom of the range using the lock washers and machine screws The mounting holes are pre drilled and threaded Screw the legs into the holes in the centers of the leg pads Lower unit gently onto a level surface Never drop or allow the unit to fall 5 Usea level to make sure that the range surface is level The legs can be screwed in or out to lower or raise each corner of the range 6 Goonto Installation Step 3 PAGE 12 oF 64 OPERATOR s MANUAL 1182299 05 05 Pa GS S0THBEND MopEL 400 RESTAURANT RANGES INSTALLATION EN Step 2b Install Casters and Restraint NOTICE For an appliance equipped with casters 1 the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 or Connectors for Moveable Gas Appliances CAN CGA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 or Quick Disconnect Devices for Use with Gas Fuel 1 6 9 2 adequate means must be provided to limit the movement of the appliance without depending on the connector and the quick disconnect de
46. en the yellow tip begins to stream into black streaks and generate carbon Continued over adjustment leads to the unstable lifting and blowing condition PAGE 26 OF 64 OPERATOR S MANUAL 1182299 05 05 DRarr FA GS S0THBEND MopEL 400 RESTAURANT RANGES ADJUSTMENTS ALL TOP BURNERS All burners have a primary air adjustment by means of an air shutter on the mixer face Loosen screw and rotate mixer cap until a clear stable blue flame is obtained The flame should not be yellow tipped nor should it blow off the burner ports All orifice sizes and burner rate are properly set at the factory and should not be altered Over rated burners cause poor burner and pilot performance resulting in less heat and wasted gas Over gassed burners DO NOT heat the hot top or griddle as efficiently as those that are properly adjusted Such conditions also create hot spots on griddles Floating and unstable burner and pilot flames will result when solid tops are lowered into position because the rear openings of the burner compartment are not adequate to vent the enormous flue products generated by over gassed burners The unburned gas will ignite at the rear and burn in this section and even up inside the backguard or shelf venting system causing structural members in this area to deteriorate Also some of these hot flue products will vent forward into the manifold compartment resulting in problems with valves and thermostats due to overheat
47. f gas to another do the following 1 Refer to service procedures to access all burner orifices Pa Sourream enp OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 31 OF 64 SINSALSN fav ADJ USTMENTS ADJUSTMENTS MopEL 400 RESTAURANT RANGES Griddle Thermostat Control Adjustment By Pass Adjuster Calibration Stem Dial Insert Refer to instructions included with conversion kit Follow all steps as indicated in the conversion kit Check for leaks and proper manifold pressure the procedure is on page 26 Re light all pilots and check for proper operation Note A kit for conversion to a different type of gas may be purchased from Southbend PAGE 32 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 GS S0THBEND MopEL 400 RESTAURANT RANGES TROUBLESHOOTING TROUBLESHOOTING TROUBLESHOOTING RANGE TOP BURNERS Consult the following table and the flowchart that begins on the following page Problem Look for All burners and pilots in unit will not turn on Main gas supply to unit is OFF All burners produce excessive carbon deposits Incorrect gas type supplied to unit Incorrect supply pressure Only some burners in a unit produce excessive carbon Incorrect orifices deposits Primary air not adjusted properly Only some pilots produce excessive carbon deposits Pilot gas not adjusted properly Incorrect pilot orifice Top burner not oven will not come on M
48. he purchaser A kit for conversion to a different type of gas may be purchased from Southbend see page 31 for conversion instructions This appliance should be connected ONLY to the type of gas for which it is equipped An adequate gas supply is imperative Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance Fluctuations of more than 2596 on natural gas or 1096 on propane gas will create problems and affect burner operating characteristics A 1 8 pressure tap is located on the manifold to measure the manifold pressure An adequate gas supply line to the unit should be no smaller than the of the pipe from the unit to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the unit N CAUTION ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS USE ONLY SOAPY WATER FOR TESTING ON ALL GASES NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE UNIT HAS BEEN PUT INTO OPERATION TEST PRESSURE SHOULD NOT EXCEED 14 W C PAGE 16 OF 64 OPERATOR s MANUAL 1182299 05 05 Pa GS S0THBEND MopEL 400 RESTAURANT RANGES INSTALLATION EN Step 6 Check the Installation 1 Check that all screws and bolts are tightened 2 Move the range into the position at which it will be operated 3 Check that the range is level If not adjus
49. he supply wires remove the appropriate cover plate Route the supply wires and the grounding wire through the strain relief fitting to the terminal block Insert the supply wires one each into the two poles of the terminal block and tighten the screws Insert the ground wire into the grounding lug and tighten the screw Re attach the cover plate Three phase units are wired as above using only two supply wires The third wire is not used and must be properly terminated All units are shipped wired as specified by factory order Conversion between single phase and three phase can be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere requirements Step 5 Connect Gas Supply If this equipment is being installed at over 2 000 feet altitude and that information was not specified when ordered contact the appropriate authorized Southbend Service Representative or the Southbend Service Department Failure to install with proper orifice sizing will result in poor performance and may void the warranty The Serial Plate is located in the compartment below the oven on the right side on double units left oven It indicates the type of gas the unit is equipped to burn All Southbend equipment is adjusted at the factory Check type of gas on serial plate These models are design certified for operation on natural or propane gases The unit is shipped configured for the type of gas specified by t
50. ing AGAIN over rated burners waste energy and cause service problems OVEN STANDING PILOT The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot line valve with a screwdriver The pilot line valve is located behind the front panel below the oven door Remove the front panel to gain accessibility The pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the flame switch capillary bulb OVEN BURNER FLAME The oven burner orifice is of the fixed type sized for the respective gas supply The burner flame characteristics are controlled by varying the primary air mixer cap There should be a clear blue flame with a distinct inner cone at each port Excessive primary air can result in blowing or the flames leaving the ports Lack of primary air causes soft or yellow tipped flame OVEN BY PASS FLAME LEVEL When the oven reaches the temperature at which the dial is set the oven control cuts down the flow of gas to the amount required to keep the oven at that temperature Always however the control must by pass enough gas to keep the entire burner lighted To maintain this minimum flame the by pass must be set carefully and accurately as follows see illustration on page 28 1 Light the oven burner then turn dial to Broil 2 After 5 minutes turn dial clockwise to point slightly beyond first mark on dial 3 Remove dial and bezel 4 With a screwdri
51. ing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel NEVER RUB WITH A CIRCULAR MOTION Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH BRITE scouring pads or STAINLESS scouring pads DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish NEVER USE A WIRE BRUSH STEEL SCOURING PADS EXCEPT STAINLESS SCRAPER FILE OR OTHER STEEL TOOLS Surfaces which are marred collect dirt more rapidly and become more difficult to clean Marring also increases the possibility of corrosive attack Refinishing may then be required 3 To remove heat tint Darkened areas sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful Heat tint can normally be removed by the foregoing but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser Heat tint action may be lessened by not applying or by reducing heat to equipment during slack periods OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 23 OF 64 ONINVITD
52. inued from Previous Page While holding the knob at the The bypass setting must be calibrated before calibrating the 400 F setting push the screw oven thermostat and turn it in the direction indicated to calibrate the temperature ature to stabilize Allow the temper Remove the oven knob and push out the silver center from the rear of the knob and reinstall the knob on the thermostat Repeat this procedure until the temperature stabilizes to 10 F of the setting Set the knob indicator to 400 F and allow the oven to reheat If the temperature cannot be set to within 10 F replace the thermostat and retest ature to stabilize Allow the temper The temperature is stable when the change is no more than 5 F Reinstall the silver cover in the knob center If the change is greater than 5 F return to the bypass calibration The temperature should be within 10 F of the setting To calibrate the temperature go to the center of the thermostat Scrape the paint seal off of the screw NOTE There are arrows around the screw indicating H to increase and L to decrease the temperature NOTE Only turn this screw by small increments OPERATOR S MANUAL 1182299 REV 3 05 05 DRarr FA GS S0THBEND PAGE 30 OF 64 MopEL 400 RES
53. ion source N CAUTION Top section pilots when out do not interrupt the flow of gas to the burners Consequently it is the responsibility of the operator to check the ignition of the burners immediately after burner value has been turned ON Should ignition fail after 10 seconds turn off burners wait 5 minutes and then try again LIGHTING AFTER GAS HAS BEEN SHUT OFF When turning the main gas supply on after the gas supply has been shut off do the following 1 2 3 4 Make sure all of the control valves are in the OFF position Turn on the gas supply Light the pilots as described below Light oven first and then wait six minutes before lighting top section This allows all air to be purged from the range OPEN TOP BURNER SECTIONS Each open top burner is controlled by a knob on the front control panel To light the pilots of an open top burner section do the following 1 2 3 4 Turn all gas valves to the OFF position Check to make sure pilots are in the correct position Light the pilots Adjust the pilot flame as necessary PAGE 18 oF 64 OPERATOR s MANUAL 1182299 05 05 Pa GS S0THBEND MODEL 400 RESTAURANT RANGES OPERATION W gt gt HOT TOP SECTIONS Range can be ordered with hot top section replacing one or more open top burner sections Each hot top is controlled by knob on the front control panel To light the pilots of a hot
54. k temperature at 5 minute intervals until two successive readings are within 5 degrees of each other The control should be recalibrated if your reading is not within 20 degrees of the dial setting 400 degrees If calibration is required the additional steps to be taken are these 5 Hold dial firmly insert screwdriver through center of dial and push calibration stem inward see illustration below DO NOT TURN THIS STEM While holding calibration stem in firmly with screwdriver turn dial until it is set at the actual oven temperature as shown by your test instrument or thermometer Release pressure on calibration stem Replace dial insert Set dial at 450 mark Check oven temperature again as instructed in 3 and 4 If the oven temperature is not within 20 degrees of the dial setting 450 degrees it means that the sensing element is inoperative and the control should be replaced Oven Thermostat Control Adjustment Caliwation Sten Dial insert PAGE 28 64 OPERATOR S MANUAL 1182299 REV 05 05 DRarr Pa GS S0THBEND MopEL 400 RESTAURANT RANGES ADJUSTMENTS Oven Thermostat Calibration Check that the thermostat bulb is Set the oven knob to the midpoint in the bracket and centered between the two lines just after the OFF position Check that the blower baffle is
55. king equipment then the terms and conditions on the Manufacturer s Limited Warranty will be rendered void and no warranty of any kind shall apply In the event you have questions concerning the installation use care or service of the product write to Technical Service Department Southbend 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA Lighting instructions and the serial plate are located on the interior side of the kick panel as shown below Serial Plate imm Lighting Instructions inside panel Sosurrea enip OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 3 OF 64 SPECIFICATIONS HHH SPECIFICATIONS MODEL 400 RESTAURANT RANGES SPECIFICATIONS NOTICE Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to installation requirements for equipment Therefore installations should comply with all local codes Southbend reserves the right to change specifications and product design without notice Such revisions do not entitle the buyer to corresponding changes additions or replacements for previously purchased equipment This product is intended for commercial use only not for household use The installation must conform with local
56. n is fully trained and aware of precautions Accidents and problems can be caused by failure to follow fundamental rules and precautions The following symbols found throughout this manual alert you to potentially dangerous conditions to the operator service personnel or to the equipment N DANGER N WARNING N CAUTION NOTICE This symbol warns of immediate hazards which will result in severe injury or death This symbol refers to a potential hazard or unsafe practice which could result in injury or death This symbol refers to a potential hazard or unsafe practice which could result in injury product damage or property damage This symbol refers to information that needs special attention or must be fully understood even though not dangerous appliance Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other Keep area around appliances free and clear of combustibles Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the operator smells gas Obtain the instructions from the local gas supplier N WARNING FIRE HAZARD FOR YOUR SAFETY Asphyxiation can result from improper ventilation Do not obstruct the flow of combustion and ventilation air to and from your cooking equipment N WARNING future reference sure this Operator s Manual and important paper
57. o establish or increase the flame Put the bezels and knobs on the griddle thermostats Turn the screw clockwise to decrease the flame Set the griddle thermostats to 300 F If no flame is established put a soap and water mix to the orifice of the burner to check for gas flow Observe the burners while heating griddle for poor operation If gas is flowing turn the bypass screw until flame is set to specifications Refer to flowchart on page 35 for burner troubleshooting After griddle has heated for approximately 20 minutes observe that the flame has decreased in height If no flame is established at the bypass setting replace the thermostat Remove the knobs and bezel and install the valve cover panel Set the griddle knobs to the midpoint between the two lines just after the OFF position Reinstall the bezels and push out the silver center of the knob from the rear of the knob and reinstall This is the bypass setting Set the temperature to 300 F and allow the griddle to reheat Check that there is a flame at each port Continues on Next Page PAGE 38 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES TROUBLESHOOTING Continued from Previous Pag
58. ol panel At the end of each use allow griddle to cool normally After griddle has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a raised griddle broiler do the following Remove griddle from unit Position ceramics on burners with projections pointing downward Light pilot tube ports 2 at each burner Adjust pilot flame to be large enough to effect ignition Place griddle in position on range Turn valves completely on o Burner should have 1 2 to 5 8 steady blue flame Adjust if necessary SHUTDOWN OF ENTIRE RANGE To place the range in a standby state ready for use do the following 1 Turn all manual gas valves OFF 2 Turn all thermostats to their lowest position To completely shut down the range for an extended period or prior to disconnecting the gas supply do the following 1 Turn all manual gas valves and pilots OFF 2 Turn all thermostats to their lowest position 3 Turn main supply gas valve OFF OVENS Ranges can be ordered with standard or convection ovens Each oven is controlled by a knob on the front control panel To light the pilot of an oven do the following Turn oven thermostat to OFF position For convection ovens turn the fan switch to the OFF position Open door remove oven bottom and fire plate to expose pilot and burner Open kick panel and depress red button on oven safety valve
59. or Models 460 shown for Models 460 2GL TL or Models 460 2GR TR 1 1181187 Valve Pane 1180725 Valve Pane 1181297 Valve Pane 1181298 Valve Pane 1181299 Valve Pane 2 1181186 Valve Pane 1181300 Valve Pane 1181301 Valve Pane 1180856 Valve Pane 1181302 Valve Pane 1181303 Valve Pane 1181304 Valve Panel for Models 460 3GL TL 1181305 Valve Panel for Models 460 4GR TR 1181306 Bottom Valve Panel for Model 460 2RR 1181307 Top Valve Panel for Model 460 2RR Valve Panels amp Polypanels for ranges built after October 7 2003 for Models 424 for Models 436 shown for Models 436 2GR TR for Models 436 3G T for Models 448 for Models 448 2G L TL for Models 448 2GR TR for Models 448 3GL TL odels 448 3GR TR 1186401 Valve Pane 1186402 Valve Pane 1186405 Valve Pane 1186406 Valve Pane 1186407 Valve Pane 1186408 Valve Pane 1186409 Valve Pane 1187470 Valve Pane 1187471 Valve Pane 0 0 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 49 64 SLuvd lt PARTS MODEL 400 RESTAURANT RANGES 1186410 Valve Panel for Models 460 shown 1186411 Valve Panel for Models 460 2GL TL 1186412 Valve Panel for Models 460 2GR TR 1186413 Valve Panel for Models 460 3GL TL 1186414 Valve Panel for Models 460 3GR TR 1187353 Valve Panel for Models 460 46
60. otected to 40 amps or greater Check for hot air leaks around the motor pocket Connect main power supply Leave the blower turned on and Turn on the oven Power Switch turn off the oven thermostat and allow to cool Observe that the amperage surges and returns to the motor amperage If the blower starts up turn the oven reading for high speed and allow to reheat to 500 F If the amperage surge remains at greater than the rating replace the If the motor shuts off and there motor is no excessive heat around the blower motor it must be replaced C Test oven OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 43 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING MODEL 400 RESTAURANT RANGES Electrical Schematic for 120 Volt Ranges POWER CORD GND WHITE WIRE LIGHTED FAN SWITCH RED WIRE m DOOR SWITCH a c F FAN MOTOR 1 3 LEGEND WIRE NUTS O WIRE NO S SOUTHBEND CONVECTION OVEN BASE RANGE P N WIRING DIAGRAM 1 20V 50 60 HZ 175 1181101 PAGE 44 oF 64 OPERATOR S MANUAL 1182299 REV 05 05 FA GSS0THBEND MopEL 400 RESTAURANT RANGES TROUBLESHOOTING 22 Electrical Schematic for 208 230
61. quipment performance Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test GAS SUPPLY The serial plate is located in the compartment below the oven on the right side left oven on double units It indicates the type of gas the unit is equipped to burn All Southbend equipment is adjusted at the factory Check type of gas on serial plate These models are design certified for operation on natural or propane gases The unit is shipped configured for the type of gas specified by the purchaser A kit for conversion to a different type of gas may be purchased from Southbend see page 31 for conversion instructions If applicable the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes or in the absence of local codes with the National Fuel Gas Code ANSI 2223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 9 OF 64 SNOLLVOIJID3dS SPECIFICATIONS HHH SPECIFICATIONS MODEL 400 RESTAURANT RANGES This appliance should be connected ONLY to the type of gas for which it is equipped An adequate gas supply is imperative Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance Fluctuations of more than 2596 on natural gas or 1096 on propane ga
62. r ranges built before April 19 2002 1182399 Thermocouple for ranges built after April 19 2002 B940000201 Thermostat 1179998 Dial Knob Oven 1179999 Bezel 1179949 Lighted Fan Switch 1179920 Oven Rack for Full Size Convection 22 6 x 25 6 1163869 at Pilot Includes Pilot Orfice 1163870 LP Pilot Includes Pilot Orfice 1171523 Nat Pilot Orfice 1171524 LP Pilot Orfice 23 1180874 Bracket Oven Safety for ranges built before April 19 2002 1180830 Bracket Oven Safety for ranges built after April 19 2002 not shown on drawing 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 59 OF 64 SLuvd 60 64 MODEL 400 RESTAURANT RANGES OPERATOR S MANUAL 1182299 05 05 GS S0THBEND MODEL 400 RESTAURANT RANGES PARTS lt Standard Oven Parts See drawing on following page Key PartNumber Description 1 1024196 Door Assembly Full Oven for ranges built before September 15 2002 1184099 Door Assembly Full Oven with round door handle for ranges built after September 15 2002 1184783 Door Assembly Full Oven with oblong door handle for ranges built after September 15 2002 1179072 Door Assembly Space Saver Oven for ranges built before September 15
63. rmally After griddle has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a thermostatic griddle section do the following 1 Raise griddle at front so it is approximately 8 high and block it with two 2 two by fours 2 The sensing bulbs must be fully inserted into their tubular holders which are welded to the underside of the griddle 3 One pilot tube is located under all burners with ports at each side of the burners Pilots are supplied and adjusted by a common valve on the manifold Ignite pilots Set thermostat dials to maximum one at a time Burners should have 1 2 to 5 8 steady blue flame Adjust if necessary Lower griddle carefully into position taking extreme care that capillary tubes are coiled under manifold in valve panel compartment NEVER leave any part of the capillary tube in the burner compartment 7 Observe burner flame through holes in valve panel turn thermostat dial at maximum for ten minutes then turn dial to LOW and adjust bypass on thermostat so there is a 1 8 minimum and 1 4 maximum flame at each port OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 19 OF 64 NOLLVYUIdO OPERATION OPERATION 400 RESTAURANT RANGES RAISED GRIDDLE BROILER SECTION Ranges can be ordered with a raised griddle broiler section Each raised griddle broiler is controlled by a knob on the front contr
64. s will create problems and affect burner operating characteristics A 1 8 pressure tap is located on the manifold to measure the manifold pressure An adequate gas supply line to the unit should be no smaller than the inside diameter of the pipe from the unit to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the unit All pipe joints and connections must be tested thoroughly for gas leaks Use only soapy water for testing on all gases NEVER use an open flame to check for gas leaks All connections must be checked for leaks after the unit has been put into operation Test pressure should not exceed 14 W C ELECTRICITY SUPPLY Units with a convection oven require connection to a supply of electricity The appliance when installed must be electrically grounded in accordance with local codes or in the absence of local codes with the National Electrical Code ANSI NFPA 70 or the Canadian Electrical Code CSA C22 2 as applicable An electrical diagram is located on the rear of the range near the motor Usually the range is furnished with one or two power cords one for each oven each with a standard 115V 60Hz single phase prong plug Total maximum amps for 115V units is 12 5 The range can be ordered to operate on 208V 60Hz 1 phase or 3 phase current in which case the electric power supply must be wired to one or two junction boxes one for each oven each with a
65. s are given to the proper authority to retain for NOTICE PAGE 2 OF 64 OPERATOR S MANUAL 1182299 REV 05 05 FA GS S0THBEND MODEL 400 RESTAURANT RANGES TABLE OF CONTENTS Congratulations You have purchased one of the finest pieces of heavy duty commercial cooking equipment on the market You will find that your new equipment like all Southbend equipment has been designed and manufactured to meet the toughest standards in the industry Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations With proper care and field maintenance you will experience years of reliable trouble free operation For best results read this manual carefully RETAIN THIS MANUAL FOR FUTURE REFERENCE Table of Contents SPOCIICATIONS c 4 INSTA ATOM 11 erii ee 18 Gooking kane RAL ee 21 Gla NNG A 23 Adjustments uuu uu rna e b Ded uad 26 Bises 33 EE 46 Read these instructions carefully before attempting installation Installation and initial startup should be performed by a qualified installer Unless the installation instructions for this product are followed by a qualified service technician a person experienced in and knowledgeable with the installation of commercial gas an or electric coo
66. sible to prevent carbonizing and burnt on condition For stubborn accumulations commercial oven cleaners recommended The porcelain oven door lining can be cleaned in a similar manner The side rear and top lining should be wiped only with a cloth dampened with a mild detergent and water Avoid using excessive amounts of water as this may drip into burner compartment and deteriorate the metal in that area Do not use strong commercial cleaners or abrasive pads on the side rear or top linings as they may damage the finish or leave gray residue Pa Sourrea enip 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 25 oF 64 SININV 12 ADJ USTMENTS ADJUSTMENTS MopEL 400 RESTAURANT RANGES ADJUSTMENTS WARNING ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN AND KNOWLEDGEABLE WITH THE OPERATION OF COMMERCIAL COOKING EQUIPMENT HOWEVER TO ASSURE YOUR CONFIDENCE CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE DEPENDABLE ADVICE OR OTHER ASSISTANCE AND FOR GENUINE FACTORY PARTS In case of problems in operation at initial installation check type of gas and manifold pressure and compare with information listed on the serial plate GAS PRESSURE REGULATOR The pressure regulator is factory set at 4 W C for natural gas and 10 W C for propane gas To check the manifold pressure 1 all thermostats and burner valves to OF
67. st instrument with a DISC type thermocouple for surface temperature checking Drop a couple of drops of oil on griddle surface plate and place thermocouple disc flat into the oil Proceed as follows see illustration on page 31 1 Remove dial and push out metal insert 2 Replace dial turn to 350 mark and light burner 3 After burner has been on about 15 minutes check temperature 4 Continue to check temperature at 5 minute intervals until two successive readings are within 5 degrees of each other The control should be recalibrated if your reading is not within 20 degrees of the dial setting 350 degrees If calibration is required the additional steps to be taken are these 5 Hold dial firmly insert screwdriver through center of dial and push calibration stem inward DO NOT TURN THIS STEM 6 While holding calibration stem in firmly with screwdriver turn dial until it is set at the actual oven temperature as shown by your test instrument Release pressure on calibration stem Replace dial insert 7 Set dial at 400 mark Check temperature again as instructed 3 and 4 If the temperature is not within 20 degrees of the dial setting 400 degrees it means that the sensing element is inoperative and the control should be replaced CONVERSION FROM ONE TYPE OF GAS TO ANOTHER Each appliance is shipped gas specific either for use with natural gas or for use with LP gas propane To convert an appliance from one type o
68. t the legs 4 Checkthat the appropriate clearances are satisfied see page 4 Step 7 Adjust Air Shutters and Pilot Heights All units are adjusted at the factory However burner air shutters and pilot heights should be checked at installation and adjusted if necessary On new installations start with the top burner of the unit s furthest from the gas input to the manifold This will purge the system of air Turn main gas supply ON Step 8 Condition Griddle Surfaces New griddles should be carefully tempered and cared for in order to avoid possible damage To break in a new griddle first wipe it clean Next light all the griddle burners and turn them to low for one hour Then gradually bring each griddle up to frying temperature Next spread three or four ounces of beef suet or as a substitute baking soda to season it Never allow water on a hot griddle and never wash it with soap and water F SSGTHSENG OPERATOR S MANUAL 1182299 05 05 DRAFT PAGE 17 OF 64 NOLLV T IV LSINI OPERATION OPERATION MODEL 400 RESTAURANT RANGES OPERATION N DANGER EXPLOSION HAZARD In the event a gas odor is detected shut down equipment at the main shut off valve Immediately call the emergency phone number of your gas supplier N CAUTION To eliminate gas build up which could result in an explosion in the event of main burner ignition failure a five minute purge period must be observed prior to re establishing ignit
69. tinuity Yes Replace the switch Move the other wire to the lower leg N O on the side of the switch Reinstall the switch cover and valve panel C Test blower Continues on following page OPERATOR 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 41 OF 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING MopEL 400 RESTAURANT RANGES Continued From Previous Page Go to the motor and remove the wire terminal cover CAUTION Check that the red wire is capped off Be sure the main power is disconnected Remove the wire nuts from the black and white wires Place a DVM on the door switch terminals with the Check that the wires are twisted together securely connected wires Check that the common wire is connected to the motor Press the switch actuator black wire lever Yes tr No Replace the switch Check that the neutral wire is connected to the white wire Place a DVM on the black and the white wire Connect the main power supply 4 Hest oven p Turn on the blower switch Close the oven door Pee Yes No Continuity Disconnect the main Check all wiring for loose No Yes power supply terminals or breaks
70. to hold the red button for 30 seconds The pilot should light and remain lit after the button is released If the pilot doesn t remain lit wait 5 minutes and retry If the pilot doesn t remain lit remove the thermocouple from the safety valve Install a thermocouple adapter between the safety valve and thermocouple to measure the DC MV Install a DVM on the adapter Holding the red button light the pilot If the voltage doesn t rise above 10 MV adjust the pilot valve and retest If the MV doesn t rise quickly above 10 replace the thermocouple If the thermocouple works properly replace the safety valve C Light the pilot 5 MANUAL 1182299 REV 05 05 DRAFT 37 64 SNLLOOHSATENOUL TROUBLESHOOTING TROUBLESHOOTING TROUBLESHOOTING THERMOSTATIC GRIDDLE MopEL 400 RESTAURANT RANGES THERMOSTATIC GRIDDLE TROUBLESHOOTING Remove the knobs and valve cover panel If the flame is not correct remove the knobs and bezel See illustration on page 32 CAUTION WIRING BEHIND THE PANEL There is a slotted screw below the stem on the thermostat valve Be sure the thermostat bulbs are pushed completely into the tubes under the griddle Turn the screw counter clockwise t
71. ty On units with the convection type oven a minimum of 2 inches must be allowed behind the motor and the rear non combustible enclosure Care must be taken to provide adequate air circulation to prevent the motor from overheating No additional clearance from the sides and back is required for service as the units are serviceable from the front 4 64 OPERATOR S MANUAL 1182299 REV 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES SPECIFICATIONS HH EXTERIOR DIMENSIONS Top Views O O jO quy uw W SER AN AN 424 436 436A 1GL 436A 2GL 436A 2GR 436D 436D 1GL 436A 2TL 436A 2TR 436D 2GL 436D 2GR 436D 2TL 436D 2TR 0 y th rn 59595550 22 5 25 AA PRED AS 436A 3G 448EE 448EE 2GL 448EE 2GR 460AA 436A 3T 448EE 4G T 448EE 2TL 448EE 2TR 460AD 436D 3G 448EE 3GL 448EE 3GR 460DD 436D 3T 448EE 3GTL 448EE 3TR xx KERR SKRAP SS
72. ustable for ranges built before October 4 2000 1178815 Pressure Regulator Nat LP for ranges built after October 4 2000 1181076 Pressure Regulator Nat adjustable for 460 model only ranges built after April 7 2003 1181077 Pressure Regulator LP adjustable for 460 model only ranges built after April 7 2003 PAGE 50 64 OPERATOR S MANUAL 1182299 REV 05 05 FA GS S0THBEND MODEL 400 RESTAURANT RANGES Leg Parts Pa Sourrea enip 5 MANUAL 1182299 REV 05 05 DRAFT PAGE 51 OF 64 SLuvd lt PARTS MopEL 400 RESTAURANT RANGES Open Top Burner Parts for Ranges Built Before April 9 2001 PAGE 52 64 OPERATOR S MANUAL 1182299 05 05 DRarr FA GS S0THBEND MODEL 400 RESTAURANT RANGES PARTS lt Open Top Burner Parts for Ranges Built After April 8 2001 SLuvd OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 53 OF 64 lt PARTS MopEL 400 RESTAURANT RANGES 12 Griddle Parts Key PartNumber Description 1 1178204 Knob Control Black knob with white arrow for ranges built before August 19 2002 1184689 Knob Control Black knob with red stripe for ranges built after August 19 2002 2 1178202 Gas Valve Hi Off 3 1042980 Burner Bar Assembly 4 1134810 Burner Support for ranges built before April 9 2001 1182285 Burner Support for ranges built after
73. ver turn by pass Adjustor counterclockwise to increase the flame clockwise to decrease it until there is a flame approximately 1 8 high over the entire burner e Replace bezel and dial turning the dial clockwise until it locks in the Off position OVEN THERMOSTAT CALIBRATION The oven control is carefully calibrated at the factory that is it is so adjusted that dial settings match actual oven temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set Recalibration should not be undertaken however until the oven by pass flame has been adjusted OPERATOR S MANUAL 1182299 REV 05 05 DRAFT PAGE 27 OF 64 SINSALSN fav ADJ USTMENTS ADJUSTMENTS MopEL 400 RESTAURANT RANGES To check oven temperatures when recalibrating use a test instrument or a reliable mercury thermometer Place the thermocouple of test instrument or the thermometer in the middle of the oven Proceed as follows 1 2 3 Remove and push out metal insert see illustration below Replace dial turn to 400 mark and light oven burner After burner has been on about 15 minutes check oven temperature Oven door should be open for as short a time as possible Use a flashlight if necessary to see the thermometer clearly Continue to chec
74. vice or its associated piping to limit the appliance movement and 3 the restraining means should be attached to a frame member on the back of the unit A set of four casters is packed with units ordered with casters instead of legs A threaded leg pad is fastened to the base frame at each corner Each caster has a corresponding mating thread The casters can be adjusted to overcome a slightly uneven floor Casters are provided with a Zerk fitting for proper lubrication when required 1 Raise unit sufficiently to allow leg pads and casters to be attached For safety shore up and support the unit with an adequate blocking arrangement strong enough to support the load 2 Attach the four leg pads to the bottom of the range using the lock washers and machine screws The mounting holes are pre drilled and threaded 3 Screw the casters into the holes in the centers of the leg pads Install the casters that have a locking brake under the front of the unit 4 Lower unit gently onto a level surface Never drop or allow the unit to fall Use a level to make sure that the range surface is level The casters be screwed in or out to lower or raise each corner of the range After the unit has been leveled tighten the lock nuts 6 Secure the restraining device bracket item B in the following illustration to a wall stud located as close as possible to the appliance connector inlet and outlet connections Use four
75. ways have venting for their flue products at the rear of their burner compartments provided by the hollow area inside shelf 21 high or backsplash 17 high Lack of sufficient venting for the burners in these compartments will cause poor burner and pilot operating characteristics resulting in inefficient performance Such conditions also cause high ambient temperatures at the manifold area and create valve and thermostat problems Canopies are set over ranges ovens etc for ventilation purposes It is recommended that a canopy extend 6 past the appliance and the bottom edge be located 66 from the floor Filters should be installed at an angle of 45 or more from the horizontal This position prevents dripping grease and facilitates collecting the run off grease in a drip pan unusually installed with a filter A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames Fresh air openings approximately equal to the fan area will relieve such a vacuum The exhaust fan should be installed at least 2 above the vent opening at the top of the unit If the unit is connected directly to an outside flue a CSA design certified down draft diverter must be installed at the flue outlet of the oven and connected to the flue In case of unsatisfactory performance on any appliance check the appliance with the exhaust fan in the OFF position Do this only long enough to check e

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