Southbend 4365A Range User Manual
Contents
1. Exterior Dimensions in Inches and Millimeters Door Oven Model Number Height Depth Bottom A B C D E F G H J K L M N 424 24 5 36 _ 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 622 914 794 838 279 70 1511 587 787 152 914 4 36 5 45 25 10 31 25 33 11 275 585 225 310 6 370 155 13 with convection oven 927 1149 254 794 838 279 70 1511 587 787 152 914 894 818 436 36 5 36 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 with standard oven 927 914 704 838 079 70 1511 587 787 152 914 394 818 448 48 5 45 25 10 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 with convection oven 1232 1149 254 794 838 279 70 1511 587 787 152 914 394 818 448 48 5 36 31 25 33 1 275 585 225 3010 6 370 155 13 with standard oven 1232 914 794 838 279 70 1511 587 787 152 914 394 318 460 60 75 45 25 10 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 with convection oven s 1543 1149 254 794 838 279 70 1511 587 787 152 914 394 318 460 60 75 36 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 with standard oven s 1543 914 794 838 279 70 1511 587 787 1522. PAGE 34 48 OWNER S MANUAL 1190820 REV 3 11 10 22 r Figure 18 Control Pilot and Oven Door Parts Main Gas Shutdown Parts Cap Screw P N 1188454 Knob P N 1189161 Spacer P N 1188450 Standoff P N 1188451 Stop P N 1188452 Oven Thermostat Control P N 1191727 Burner Knob P N 1189600 Switch On Off P N 1179949 Oven Thermostat Knob Parts Knob P N 1190573 Bezel P N 1190574 Screw Thermostat P N 6600334 Screw Bezel P N 1146303 es 9 S e V Valve Main Gas P N 1188748 Door Switch P N 1177567 CET TA er 10 Shoulder Screw 1077800 H Kick Panel AN P N 1180783 eI T Pilot Adjust Single P N 1179451 Pilot Assembly P N 1177447 non clog and star burner front P N 1177448 non clog and star burner rear P N 1190470 PyroMax burner front P N 1190486 PyroMax burner rear Spark Electrode Harness P N 1191610 single P N 1191606 double Spark Ignitor not shown includes pushbutton switch P N 1189810 Valve Burner Control P N 1178202 Nat amp LP Pilot Adjust Double P N 1166004 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 35 or 48 SERVICE p Figure 19 Top Burners and Grates Parts Wavy Grate Front P N 1187488 Wavy Grate Rear P N 1187489 Standard Grate Front P N 1190551 Standard Gra
3. IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain a O LJ T Fi this manual for the life of the equipment Model Serial Date Purchased Owner s Manual Ultimate Restaurant Ranges Model 400 Series Model 4365A Model 4601DD 2RR N WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read installation operation and maintenance instructions thoroughly before installing or servicing this equipment 1100 Old Honeycutt Road Fuquay Varina 27526 USA www southbendnc com OwNER s MANUAL 1190820 REV 11 10 q AS b ULTIMATE RESTAURANT RANGES 30 00 Y MANUAL SECTION SAFETY PRECAUTIONS ULTIMATE RESTAURANT RANGES SAFETY PRECAUTIONS Before installing and operating this equipment be sure everyone involved in its operation 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 DANGER This symbol warns of immediate hazards that will result in severe injury or death This symbol refers to a potential hazard or unsafe practice that could result in injury or N WARNING qan i m TION This symbol re
4. The porcelain oven lining can be cleaned in a similar manner Avoid using excessive amounts of water as this may drip into burner compartment and deteriorate the metal in that area BAKED ENAMEL SURFACES Wash interior baked enamel surfaces with a hot mild detergent or soap solution to clean off all grease deposits Dry thoroughly with a dry cloth STAINLESS STEEL SURFACES To remove normal dirt grease and product residue from stainless steel surfaces that operate at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth To remove BAKED ON grease and food splatter or condensed vapors apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal Rubbing 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 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 13 oF 48 CLEANING amp MAINTENANCE ULTIMATE RESTAURANT RANGES 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 O
5. W C 2 48 kPa for propane gas adjust regulator if gas pressure is correct go to Step 10 poo or E 09 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 Turn on main gas to range and light pilots 13 Replace control panel PAGE 26 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ADJUSTMENT OF OPEN TOP PiLOTS The open top pilots are the non aerated yellow tipped flame type One is located beside each open top burner Pilot 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 The 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 19 mm with a slight yellow tip The first indication of over adjustment is evident when the yellow tip begins to stream into black streaks and generate carbon Continued over adjustment leads to the unstable lifting and blowing condition ADJUSTMENT OF OPEN TOP BURNERS All open top burners are primarily adjusted by means of an air shutter on the mixer face To adjus
6. When checking the oven temperature use a test instrument or a reliable mercury thermometer positioned in the center of the oven The oven bottom must be in place For convection ovens the blower baffle must be in place Proceed as follows 1 Light the oven pilot set the oven thermostat to 350 if the oven is a convection oven turn on the fan 2 After burner has been on about 15 minutes check the oven temperature The oven door should be open for as short a time as possible Use a flashlight if necessary to see the thermometer clearly 3 Continue to check temperature noting the minimum and maximum swing variation in temperature until two successive readings are within 5 degrees of each other The oven temperature is the midpoint of the swing range The control should be recalibrated if your reading is not within 20 degrees of the dial setting 350 F If calibration is required the additional steps to be taken are these 4 Insert flat screwdriver through the center of the thermostat stem and then turn the adjustment screw clockwise to decrease the oven temperature and counterclockwise to increase the oven temperature Do not allow the stem to turn Turn the adjustment screw only 5 degrees of rotation in the appropriate direction then repeat Steps 2 and 3 to check the temperature Repeat until the temperature is within 10 degrees of 350 F 5 Set the oven thermostat to 400 F Check oven temperature again as instruc
7. 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 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 11 oF 48 OPERATION ULTIMATE RESTAURANT RANGES COOKING TIPS FOR CONVECTION OVENS As a guide set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional non convection ovens 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 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 Time and temperatures will vary depending upon load mix size of portion and other factors Use the following chart to develop your own cooking techniques Timing Temperature Number of Count per Product minutes Setting Racks Used Pan Rack Hamburger buns 3 oz 4 18 375 2 24 Yeast rolls 1 02 10 400 2 48 Use temperature and time recommended by manufacturer for convection ovens for a 3 pan load Fruit pies 46 oz frozen 50 375 2 4 Use tempe
8. Electric Convection Oven REQUIRED 480V ONLY GROUND F CONTAC TOR 1 ELEMENT TRANSFORMER 4 00000 9 00000 LIGHTED SWITCH FAN MOTOR DOOR SWITCH 1 3 H P BLACK WIRE A E CONTAC TOR COIL VOLTAGE 208 220 240 480 PHASE SINGLE SINGLE SINGLE SINGLE AMPERAGE 39 37 34 22 110 120 V amp 220 240 V WIRING DIAGRAM P N RESTAURANT RANGE 1191648 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 33 OF 48 SERVICE ULTIMATE RESTAURANT RANGES PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT The following parts diagrams list and show serviceable parts For parts not listed contact a Southbend Authorized Parts Distributor or a Southbend Authorized Service Agency Parts Diagram Page Leg and Caster Parts 34 Control Pilot and Oven Door Parts 35 Top Burners and Grates Parts 36 Gas Oven Parts 37 Electric Oven Parts 38 Oven Broiler Parts 39 Griddle Parts 40 Raised Griddle Broiler Parts 41 Hot Top Parts 42 Charbroiler Parts 43 Figure 17 Leg and Caster Parts Leg Pad T P N 1172650 L O PLAZA o d Leg Package SS P N 1174260 set of four legs Caster Package P N 1174265 includes two with brake and two without brake Not Shown Earthquake Legs P N 1174262 set of four legs
9. STEP 3 ATTACH FLUE RISER AND SHELF ASSEMBLY Place the flue riser assembly on the range as shown on the appropriate diagram below 1 Slide the flue riser assembly over the bayonets until it bottoms out as shown below 2 Secure ends of flue riser assembly with two 2 1 4 20 x 3 4 hex head bolts flat washers and lockwashers 3 Attach the shelf assembly if ordered to the flue riser assembly with 1 4 20 x 3 4 hex head bolts flat washers and lockwashers r Figure 6 Installation of Flue Riser and Shelf Assembly Single Oven Models Dual Oven Models STEP 4 ELECTRICAL CONNECTION 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 see Figure 1 on page 3 Ranges are factory equipped either with a power cord or with one or two two pole terminal blocks one for each oven located behind cover plate s located on the rear of the range To connect the 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 ranges are wired as above using only two supply wires The third wire is not used and must be properly termi
10. as well as at the end of this section of this manual r Figure 9 Convection Oven Blower Runs Intermittently Convection oven blower runs intermittently Does the problem occur only when the oven is hot No Yes DISCONNECT POWER AT CIRCUIT BREAKER Check that there no air flow obstructions around the range Check all wiring for loose connections or breaks Check that the blower motor is not pressing against the wall behind the range Remove the cover from the junction box on the back of the range Disconnect the black wire and place an ammeter in the circuit Check that the blower motor air vents are not obstructed CAUTION Check that the ammeter is rated for at least 40 amperes Reconnect the power to the range and turn on the Check for excessive grease and dust buildup on the motor blower switch while watching the ammeter The reading should surge and then return to the rated current of the motor when Check for sources of excessive heat behind the range running at high speed If the measured current exceeds the motor rating replace the blower motor Check for hot air leaks around the motor pocket With the blower turned ON turn the oven thermostat to OFF and allow the oven to cool If the blower motor runs continuously when the oven is cool turn the oven thermostat to the highest setting If the blower motor shuts off when the oven becomes hot and if there are no sources of exc
11. change specifications and product design without notice Such revisions do not entitle the buyer to corresponding changes additions or replacements for previously purchased equipment Southbend appliances are intended for commercial use only not for household use 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 CLEARANCES N WARNING MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION There must be adequate clearance between ranges and combustible construction Clearance must also be provided for servicing and for operation Minimum Clearances for ranges with ovens Standard Oven Convection Oven Double Oven Base Sides 10 inches 10 inches 10 inches Back 10 inches 10 inches 10 inches Floor zero zero Zero Do NOT install charbroilers next to combustible materials Ranges are suitable for installation o
12. gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the range 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 RANGE HAS BEEN PUT INTO OPERATION TEST PRESSURE SHOULD NOT EXCEED 14 W C 3 47 kPa STEP 6 CHECK THE INSTALLATION Check the installation of the range as follows 1 Check that all screws and bolts are tightened 2 Check that the electrical and gas connections have been made correctly 3 With the range in the position that it will be operated check that the range is level If not adjust the legs or casters Check that the appropriate minimum clearances are satisfied see page 4 Check that the oven door s open and close properly Check that there is sufficient clearance in front of the range to open the oven door gt Wipe clean all surfaces STEP 7 CHECK OPERATION Check the operation of the range as follows 1 Turn on the gas supply and for convection oven models the electric power supply 2 Light the burner pilots and oven pilot s starting with the top burner farthest from the gas input in order to purge the system of air Check for proper pilot f
13. ignited Pilot gas not adjusted properly Clogged orifice Draft condition Improper ventilation system Air in gas line Thermocouple bad r Figure7 Troubleshooting Open Top Burners C Open top burners are not working correctly Y Check that the burners are set level in their support brackets Y Check that the burners are clean and that their ports are clear Remove each burner and check that the venturi is clean and free of buildup and debris Also check that the orifice size is correct and that it is clean and free of buildup and debris Remove the burner control knobs and carefully lower the control panel CAUTION Convection oven models have wiring attached behind the panel Check that each burner valve and orifice is in alignment with the corresponding burner O OY Check the pressure of the gas supply with all the gas appliances connected to the supply turned fully on The inlet pressure before entering the pressure regulator for the range must be a minimum 7 W C for natural gas or a minimum 11 W C for propane but no more than 14 for either gas typ Adjust the pressure and or capacity of the gas supply if necessary Check the pressure of the gas manifold of the range after the gas leaves the pressure regulator for the range See page 26 PAGE 22 48 OWNER S MAN
14. to range Oven will not heat up Check and light the oven pilot Check gas supply to range Blower of convection oven is not running Check that the oven s blower control switch is in ON position Check electricity supply to range Pilot s will not remain lit Check gas supply to range Check pilot adjustment If other appliances connected to the same source of gas or electricity are also not operating correctly the problem is likely not within the range If the problem only occurs for the range and if the above solutions to do not solve the problem call for repair service TROUBLESHOOTING CONVECTION OVEN COOKING PROBLEMS 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 N WARNING THE USE OF
15. 914 394 818 Dimensions O amp P Gas connection is on rear of range and is 3 25 82mm from left side and 30 25 768mm above the floor Dimensions Q amp R Electric connection is on rear of range and is 6 152mm from left side and 24 610mm above the floor Ranges with dual ovens have two electric connections with the second connection 6 152mm from right side 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 ranges must be installed in such a 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 range 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 Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer s instructions 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 78 above the floor Filters should be installed at an angle of 45 or more from the horizontal Th
16. ESTAURANT RANGES STEP 2A ATTACH LEGS A set of four legs is packed with ranges ordered with legs For ranges 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 legs can be adjusted to overcome a slightly uneven floor 1 Raise range sufficiently to allow legs to be attached For safety shore up and support the range with an adequate blocking arrangement strong enough to support the load Screw the legs into the holes in the centers of the leg pads The legs should be fully screwed into the leg pads Lower range gently onto a level surface Never drop or allow the range to fall Use a level to make sure that the range surface is level The foot of each leg can be screwed in or out to lower or raise each corner of the range 5 Goonto Installation Step 3 r Figure 3 Installation of Legs PAGE 16 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES INSTALLATION STEP 2B ATTACH 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 Disconnec
17. NER s MANUAL 1190820 REV 3 11 10 PAGE 47 oF 48 ULTIMATE RESTAURANT RANGES ULTIMATE RESTAURANT RANGES Genuine Parts Protect YOU All Ways Commercial Food Equipment Service Association 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 appliance 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 appliance CERTIFIED Southbend 1100 Old Honeycutt Road Fuquay Varina NC 27526 www southbendnc com PAGE 48 48 OWNER S MANUAL 1190820 REV 11 10 22
18. RMINAL PIN LOC ATION Wiring Diagram for Infrared Broiler in Gas Oven Cavity DESCRIPTION WIRE COLOR S1 HS1 L1 REMOTE SENSE IGNITOR POWER 120VAC INPUT HOT FULL TIME POWER ORANGE GRAY RED TH THERMOSTAT BLACK L2 NEUTRAL WHITE V1 VALVE POWER BROWN V2 VALVE NEUTRAL IGNITOR RETURN or CONTACT YELLOW BLUE O O BURNER GROUND IGAS VALVE THERMOPILE PILOT SOL Lc IGNITION VOLTAGE 120 PHASE SINGLE AMPERAGE 8 WIRING DIAGRAM 110 120 V amp 220 240 V RESTAURANT RANGE P N 1191649 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 31 or 48 SERVICE r Figure 15 ULTIMATE RESTAURANT RANGES Wiring Diagram for Electric Standard Oven REQUIRED 480V ONLY GROUND F CONTAC TOR 5 ELEMENTS 1 OPTIONAL 4TH ELEMENT TRANSFORMER 00000 00000 LIGHTED FAN SWITCH DOOR SWITCH CONTAC TOR 0 9 COIL VOLTAGE 220 240 480 PHASE SINGLE SINGLE SINGLE AMPERAGE W 4TH ELEMENT 31 27 17 WIRING DIAGRAM 110 120 V amp 220 240 V RESTAURANT RANGE 11 P N 91647 PAGE 32 oF 48 OwNER s MANUAL 1190820 REV 3 11 10 LEEREN r Figure 16 Wiring Diagram for
19. Surface Ignitor Flame Sensor Assembly P N 1190650 Solenoid Gas Valve P N 1185533 Ignition Control Module P N 1190642 ERR Owner s MANUAL 1190820 REV 3 11 10 PAGE 39 or 48 SERVICE ULTIMATE RESTAURANT RANGES Figure 23 Griddle Parts of m 2 22 m 2 m P 22 22 42 Burner Bar Assembly P N 1042980 Burner Support P N 1182285 3 yu Gas Valve for non thermostatic griddles P N 1178202 Burner Knob P N 1189600 Not Shown Pilot Adjustment Valve for 12 griddle P N 1099002 Pilot Adjustment Valve for 24 36 and 48 griddles P N 1163844 Grease Drawer Assembly P N 1186275 Thermostat for thermostatic griddles P N 1174709 Thermostat Knob for thermostatic griddles P N 1179997 PAGE 40 48 OWNER S MANUAL 1190820 REV 3 11 10 22 Figure 24 Raised Griddle Broiler Parts Griddle Burner P N 1042980 Ceramic side P N P3111 i Broiler Burner center Gas Valve N P N 1178204 S 1162925 Burner Knob P N P3112 P N 1189600 Broiler Burner side P N 1162924 Broiler Rack Support P N 1173556 D Gas Valve Hi Of
20. THER 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 Heat tint is darkened areas that 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 may be lessened by reducing heat to equipment during slack periods BRIGHT ANNEALED STAINLESS STEEL SURFACES To remove normal dirt grease and product residue from stainless steel surfaces that operate at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth Never use any abrasive cleaner pad wire brush scrapper or file to remove material from the bright annealed surfaces 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 each griddle up to frying temp
21. UAL 1190820 REV 3 11 10 22 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 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 thermopile Bad thermopile connections at safety valve Bad safety valve Clogged orifice Dirty pilot Draft condition Improper ventilation system Air in gas line r Figure 8 Troubleshooting Oven Pilot Oven pilot does not work Check whether the pilot flame is lit by looking through the hole in the bottom of the oven Leave the oven door open for five minutes to allow gas fumes to clear If the pilot is not lit attempt to light the pilot by raising the kick panel slightly and rotating its top edge outward Press and hold the button on the oven safety valve and put a flame to the pilot Does the pilot light Yes Check that the oven pilot adjustment on the manifold is open Continue to hold the button for 30 seconds The pilot should remain lit after the button is released If it does not wait five minutes and If the pilot still will not light do the following Remove the oven iry again bottom Loosen the
22. UR 15 SOVICO 21 The serial plate is located on the inside surface of the kick panel see Figure 1 below 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 and or electric cooking 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 contact Southbend Technical Service 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA www southbendnc com Figure 1 Location of Serial Plate Serial Plate is Located on Inside Surface of Kick Panel CERERI Owner s MANUAL 1190820 REV 3 11 10 PAGE 3 48 SPECIFICATIONS ULTIMATE 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
23. air gas mixture loosen the screw that secures the air shutter on the mixer face and rotate the mixer cap to obtain a clear stable blue flame with a distinct inner cone at each port Excessive primary air causes blowing the flames leaving the ports while insufficient primary air causes a soft or yellow tipped flame The pilots are near the front of the burners and are held in position by brackets To adjust a pilot flame insert a screwdriver through the opening in the valve panel between the control knobs and turn the appropriate pilot adjustment screw counterclockwise to increase the size of the pilot flame or clockwise to decrease the size of the pilot flame The maximum flame size is approximately 3 4 with a slight yellow tip The first indication of over adjustment is when the flame tip becomes more yellow and begins to generate carbon which appears as rising black streaks Continued over adjustment leads to unstable lifting and a blowing condition CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 27 48 SERVICE ULTIMATE RESTAURANT RANGES CALIBRATION OF GAS OVEN THERMOSTAT The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set
24. all the pilots On ranges equipped with Flame Failure turn one of the top burner control knobs to the pilot position push the knob inward and hold it in place Depress and hold down the spark switch the black button between the control knobs A spark from the igniter to the pilot will be seen and heard When the pilot lights release the spark switch but continue holding the knob in for 30 to 45 seconds When the knob is released the pilot should remain lit Repeat for all the pilots as needed OPERATION OF GAS OVEN To operate a gas oven turn the oven thermostat knob on the front panel to the desired temperature On convection ovens the blower is controlled by an ON OFF switch Each oven has its own pilot If an oven pilot needs to be lit do the following 1 Turn the oven thermostat to the OFF position 2 For convection ovens turn the fan switch to the OFF position 3 Open the oven door and remove the oven bottom and fire plate to expose pilot and burner PAGE 8 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES OPERATION 4 Openthe kick panel below the oven door turn the knob on the safety valve to the PILOT position and depress the button on oven safety valve 5 Light the pilot while continuing to depress the button on the safety valve Wait 30 seconds then release the button The pilot should remain lit 6 Turn the knob on the safety valve to the ON position Close the kick panel Rep
25. an open flame to check for gas leaks All connections must be checked for leaks after the range has been put into operation Test pressure should not exceed 14 W C 3 47 kPa CERERI Owner s MANUAL 1190820 REV 3 11 10 PAGE 5 oF 48 SPECIFICATIONS ULTIMATE RESTAURANT RANGES DIMENSIONS The dimensions of the restaurant range are shown in Figure 2 below and on the next page r Figure2 Gas Connection NI KO N 24 Griddle j O Gas Connection 7 Electrical Connections i i gt ranges with convection ovens R Electrical Connection Gas Connection 9 N A y OO OO OO OO OO OO H H C gt gt J J cx O 1 K H gt k C B FG B G k E Gas Connection Electrical L Connection o gt L m P N N U T D D Side View of Ranges WITH Convection Oven Side View of Ranges WITHOUT Convection Oven PAGE 6 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS
26. at in each case the wires are twisted together securely Check that the common wire is connected to the motor black wire Check that the neutral wire is connected to the white wire Reconnect the power supply and turn blower control switch Use a voltmeter to measure the voltage between the black wire and the white wire No Is there voltage Yes DISCONNECT POWER AT CIRCUIT BREAKER DISCONNECT POWER AT CIRCUIT BREAKER Check all wiring for loose terminals or breaks Remove the wire nuts from the red white and black wires Check that the resistance across the white and black wires is approximately 1 9 ohms Check that the resistance across the white and red wires is also approximately 1 9 ohms If either resistance is incorrect replace the blower motor ADJUSTMENT OF GAS PRESSURE REGULATOR The pressure regulator is factory set at 4 W C 0 99 kPa for natural gas and 10 W C 2 48 kPa for propane gas To check the manifold pressure 1 all thermostats and burner control knobs to OFF position Turn main gas valve to entire range off Remove control panel and locate the small plug in the manifold Remove plug and install a fitting appropriate to connect a manometer Turn on main gas to range and light pilots Turn all burners and ovens to full ON position and read manometer If manometer does not read 4 W C 0 99 kPa for natural gas or 10
27. be undertaken however until the griddle bypass flame has been adjusted see previous subsection To check temperatures when recalibrating use a test 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 Figure 12 below 1 Remove dial and push out metal insert 2 Replace dial turn to 350 F 175 C mark and light burner 3 After burner has been on about 15 minutes check temperature PAGE 28 48 OWNER S MANUAL 1190820 REV 11 10 22 4 Continue to check temperature at 5 minute intervals until two successive readings are within 5 F 3 C of each other The control should be recalibrated if your reading is not within 20 F 11 C of the dial setting 350 or 175 C 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 F 205 C mark Check temperature again as instructed in steps 3 and 4 If the temperature is not within 20 F 11 C of the dial setting 400 F or 205 C it means that the sensi
28. ce is intended for commercial use and is only for professional use It shall be used by trained qualified people Warranty will be void if service work is performed by other than a qualified technician or if other than genuine Southbend replacement parts are installed Give this Owner s Manual and important papers to the proper authority to retain for future reference Copyright 2010 by Southbend All rights reserved Published in the United States of America 2 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES INTRODUCTION INTRODUCTION 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 This manual is divided into six sections Introduction 3 u uu u uu uuu uuu uu us 4 Operation 8 Cleaning amp Maintenance 13 Installation ERRE
29. connections Use four 12 screws items and plastic anchors items A if necessary 6 Install eye bolt item F to a frame member on the rear of the equipment After checking carefully behind the frame member for adequate clearance drill a 1 4 6 mm hole through the frame member 7 Thread hex nut item G and slide the washer item H onto the eye bolt Insert the eye bolt through the 1 4 6 mm drilled hole and secure with a washer item H and nylon lock nut item 1 Using the spring loaded snap hooks attach the restraining device to the bracket and the eye bolt Using the cable clamp item D adjust the restraining device extended length to prevent over bending or kinking of the appliance connector CERERI OwwER S MANUAL 1190820 REV 3 11 10 PAGE 17 oF 48 INSTALLATION ULTIMATE RESTAURANT RANGES r Figure 5 Installation of Restraint Be sure all controls are turned off prior to disconnecting After reconnecting be sure all controls 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 range 18 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES INSTALLATION
30. ction is located on the rear of the range see Figure 2 The serial plate is located inside the oven kick panel see Figure 1 The serial plate indicates the type of gas the range is equipped to burn and the total gas supply requirement in BTUs All Southbend equipment is adjusted at the factory These models are design certified for operation on natural or propane gases kit for conversion to a different type of gas is available from Southbend For natural gas the regulator is set to 4 W C 0 99 kPa For propane gas it is set to 10 W C 2 48 kPa 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 applicable national codes 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 A 1 8 pressure tap is located on the manifold to measure the manifold pressure An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the range All pipe joints and connections must be tested thoroughly for gas leaks Use only soapy water for testing on all gases NEVER use
31. d Broiler in Gas Oven Cavity 31 Wiring Diagram for Electric Standard Oven 32 Wiring Diagram for Electric Convection Oven 33 CEER OwwER S MANUAL 1190820 REV 3 11 10 PAGE 21 or 48 SERVICE ULTIMATE RESTAURANT RANGES TROUBLESHOOTING OPEN TOP BURNERS Each open top burner should have a steady blue flame on each port of the burner Propane burners may have a small amount of yellow tipping and may make a slight popping noise when turned off If the flame is rising up off of the ports adjust the burner shutter so it is more closed If the flame is long and yellow adjust the burner shutter so it is more open Consult the following table and the flowchart on this page Problem Look for No burners or pilots in the range will turn on Main gas supply to range is OFF Spark electrode does not spark to light pilot Battery inside corresponding spark module on rear of of range needs replacement All burners produce excessive carbon deposits Incorrect gas type supplied to range Incorrect supply pressure Only some burners in a range produce excessive carbon Incorrect orifices or orifice alignment deposits Primary air not adjusted properly Only some pilots produce excessive carbon deposits Pilot gas not adjusted properly Incorrect pilot orifice Top burner will not come on but oven will come on Control knob for top burner is in OFF position Pilot out Open top burner pilot will not stay
32. e burners is NOT interrupted unless the range is equipped with the optional flame failure safety valves 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 check the pilots and try again The controls for the burners and oven s are located on the control panel on the front of the range If the pilots need to be lit follow the steps listed in each section below 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 Make sure the gas supply valve located on the front control panel is in the OFF position Make sure all of the control knobs are in the OFF position Turn on the incoming gas supply Turn the gas supply valve located on the front control panel to the ON position Light the pilots as described below 9 gu m m Light the oven first and then wait six minutes before lighting top burners to purge all air from the range OPERATION OF TOP BURNERS To operate a top burner turn the corresponding control knob on the front panel to the desired flame level Each top burner has its own pilot If a top burner pilot needs to be lit do the following 1 Turn all the top burner control knobs to the OFF position 2 Onranges with standard pilots use a match or lighter to light
33. erature 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 Use a Norton Alundum Griddle Brick to clean the griddle Always remember to heat griddle slowly because quick heat may cause costly damage Griddle plates cannot be guaranteed against damage due to carelessness Never place utensils on griddle Do not overheat griddle above 550 F 288 C as this will cause warpage or breakage Do not use any type of steel wool Small particles may be left on the surface and get into food products Do not clean spatula by hitting the edge on the griddle plate Such action will only cut and pit the griddle plate leaving it rough and hard to clean Do not waste gas or abuse equipment by leaving control knobs at Full On position or thermostat at a high temperature if not required During idle periods set control knobs at Low position or thermostats to low temperature settings to keep griddle warm Reset control knobs or thermostats as required for periods of heavy load Turn control knobs or thermostats to OFF at end of daily operation 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 ran
34. essive heat around the blower motor replace the blower motor PAGE 24 48 OWNER S MANUAL 1190820 REV 3 11 10 22 r Figure 10 Convection Oven Blower Does Not Run Convection oven blower does not run DISCONNECT POWER AT CIRCUIT BREAKER Y Remove the control knobs from the front of the range Remove the screws that secure the top of the control panel and carefully tilt the panel forward to expose the back of the blower switch that is mounted in the front panel CAUTION Be careful not to damage the wiring behind the control panel Remove the protective cover from the blower control switch Check that the switch wires and terminals are secure Use a multimeter to check the continuity across the terminals of blower switch wires 1 and 3 refer to the appropriate wiring diagram in this manual or on the range With the switch in the ON position there should be continuity No Is there continuity Yes Replace the blower control switch Reconnect the power supply Use voltmeter to measure the voltage across the center terminals of switch wires 1 and 2 Does the measured voltage match the rated voltage of the range No 4 Re assemble the switch cover and control panel Turn on the Check power supply to range Yes blower control switch and open the oven door Does the blower run with the oven door ope
35. f 1178204 Burner Knob P N 1189600 Broiler Rack P N 1173554 Broiler Rack Pan P N 1173555 Broiler Dirt Tray P N 1161636 Not Shown Pilot Adjustment Valve P N 1163844 Grease Chute P N 1043699 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 41 oF 48 SERVICE ULTIMATE RESTAURANT RANGES r Figure 25 Hot Top Parts Hot Top Burner P N 1022994 Gas Valve Hi Off P N 1178202 Burner Knob P N 1189600 Not Shown Pilot Adjustment Valve P N 1099002 Top Plate Assembly P N 1180877 PAGE 42 or 48 OwNER s MANUAL 1190820 REV 3 11 10 Figure 26 Charbroiler Parts Charbroiler Grid P N 1178976 Not Shown Plated Fish Grid P N 1182838 Grate P N 1182657 Burner Assembly Charbroiler P N 1182762 Tube W A Char Left Pilot P N 1192416 Bracket Pilot S P N 1187594 Tube W A Char Right Pilot P N 1192418 Valve Burner Nat P N 1178202 Fitting Double Pilot 3 16 Tube P N 1166004 Not Shown Burner Knob P N 1189600 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 43 48 ULTIMATE RESTAURANT RANGES Notes PAGE 44 oF 48 OwNeR s MANUAL 1190820 REV 3 11 10 ESP ULTIMATE RESTAURANT RANGES Notes CEMR OwNER s MANUAL 1190820 REV 3 11 10 PAGE 45 oF 48 ULTIMATE RESTAURANT RANGES Notes PAGE 46 oF 48 OwNeR s MANUAL 1190820 REV 3 11 10 Z EE ULTIMATE RESTAURANT RANGES Notes CEMR Ow
36. fers to a potential hazard or unsafe practice that could result in injury CAUTIO product damage or property damage NOTICE This symbol refers to information that needs special attention or must be fully understood even though not dangerous N WARNING FIRE HAZARD FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances Keep area around cooking 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 BURN HAZARD Contact with hot surfaces will cause severe burns Always use caution when operating cooking appliances N WARNING EXPLOSION AND ASPHYXIATION HAZARD In the event a gas odor is detected shut down equipment at the main gas shut off valve and immediately call the emergency phone number of your gas supplier Improper ventilation can result in headaches drowsiness nausea and could result in death Do not obstruct the flow of combustion and ventilation air to and from cooking appliances N WARNING ELECTRIC SHOCK HAZARD For appliances that use electric power disconnect the power to the appliance before cleaning Do not remove panels that require tools to remove Disconnect power before opening kick panel below oven NOTICE This applian
37. ge 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 control knobs to keep top warm Re adjust burner control knobs as required for periods of heavy loads ToP BURNERS 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 Burner grates can be lifted out for cleaning Clean them with a solution of hot water and strong soap or detergent The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition Pilots should have a 1 2 to 5 8 blue flame Avoid carbon producing tip or unstable blowing or lifting of flame PAGE 14 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES INSTALLATION 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 requ
38. ght the pilots see procedure below When the burner is hot the burner flame should appear blue and steady some slight yellowing of the flame tips may occur when using propane gas When done cooking turn the appropriate control knob to OFF The pilot should remain lit A pilot is located near the front of each burner To light the pilots do the following 1 Check that the burner control knob is in the OFF position 2 Liftup a grate in order to expose the two pilots They are accessible through a slot near the front end of the radiant plate Check that each pilot is in the correct position Turn on the gas supply to the restaurant range if not already on Light the pilots with a match or a pilot lighting device The pilot flames should be blue and steady 10 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES OPERATION SHUTDOWN OF ENTIRE RANGE To completely shut down the range for an extended period or prior to disconnecting the gas supply do the following 1 Turn all burner control knobs to OFF 2 Turn the oven thermostat knob s to OFF 3 Turn the main gas valve on the control panel to OFF TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may occur during operation Problem Possible Causes and Solutions A top burner will not light Check pilot position Check and light the burner s pilot Check gas supply
39. ide Units Nat amp LP P N 1178815 60 Wide Units Nat P N 1181076 60 Wide Units LP P N 1181077 Convection Oven Motor 120V P N 1188523 240V P N 1179688 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 37 OF 48 SERVICE ULTIMATE RESTAURANT RANGES Figure 21 Electric Oven Parts Element Contactor P N 1179680 Same for standard and convection ovens Electric Element Convection Oven Top El 208V P N 3027A0063 240V P N 3027A8711 240V P N 1191622 480V P N 302748709 480V P N 1191625 Element is behind oven baffle not shown Bottom Element Standard Oven 208V P N 7608881 240V P N 7608882 Other electric oven parts are 480V P N 7608885 the same as for gas ovens Bottom element is below oven bottom baffle not shown PAGE 38 oF 48 OWNER S MANUAL 1190820 REV 3 11 10 2290229 Figure 22 Oven Broiler Parts Infrared Burner P N 1190733 Ceramic Tile P N 1163578 Not Shown Fibre Fax P N 1057515 Switch On Off P N 1179949 Hot
40. ing extreme care that capillary tubes are coiled under manifold in control panel compartment NEVER leave any part of the capillary tube in the burner compartment CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 9 48 OPERATION ULTIMATE RESTAURANT RANGES 5 Setthe griddle thermostat dials to maximum one at a time and observe the griddle burners through holes in control panel When operating the burners should have a 1 4 to 5 8 13 to 16 mm high steady blue flame After operating the griddle for ten minutes with the thermostat dial set at maximum turn the dial to LOW and again observe the burners through the holes in the control panel When the thermostat knob is set LOW the burners should have a 1 8 to 1 4 3 to 6 mm high steady blue flame Adjust if necessary RAISED GRIDDLE BROILER Ranges can be ordered with a raised griddle broiler that has three separately controlled burners 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 control knobs completely on Burner should have 1 2
41. irements 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 NOTICE EXHAUST FANS AND CANOPIES It is recommended that the range be installed under a ventilation hood Consult local codes for proper installation of hoods Proper ventilation is the owner s responsibility Any problem due to improper ventilation will not be covered by warranty NOTICE In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation hoods shall comply with 248 CMR interlocking requirements STEP 1 UNPACKING IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for damage before and during unloading The freight carrier has assumed responsibility for its safe transit and deli
42. is 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 range If the range 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 equipment performance Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 7 48 OPERATION ULTIMATE RESTAURANT RANGES OPERATION N DANGER EXPLOSION AND ASPHYXIATION HAZARD In the event a gas odor is detected shut down equipment at the main gas shut off valve and immediately call the emergency phone number of your gas supplier Improper ventilation can result in headaches drowsiness nausea and could result in death Do not obstruct the flow of combustion and ventilation air to and from cooking appliances N CAUTION If top burner pilots go out the flow of gas to th
43. ized Parts Distributor or a Southbend Authorized Service Agency When ordering parts please supply the Model Number Serial Number Part Number and Part Description 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 This section contains troubleshooting flowcharts procedures and electric schematics to assist a qualified service technician in the servicing of a Southbend Ultimate Restaurant Range TROUBLESHOOTING FLOWCHARTS PROCEDURES AND WiRING DIAGRAMS Find the symptom below that corresponds to the malfunction then turn to the corresponding page Follow the flowchart on that page until the problem is solved Troubleshooting Flowchart Procedure or Wiring Diagram Page Troubleshooting Open Top Burners 22 Troubleshooting Base Oven 23 Troubleshooting Convection Oven Blower 24 Adjustment of Gas Pressure Regulator 26 Adjustment of Open Top Pilots 27 Adjustment of Open Top Burners 27 Adjustment of Oven Standing Pilot 27 Adjustment of Oven Burner 27 Adjustment of Charbroiler Standard Griddle and Uniform Hot Top Burners and Pilots 27 Calibration of Oven Thermostat 28 Adjustment of Thermostatic Griddle Bypass Flame Level 28 Calibration of Thermostatic Griddle Thermostat 28 Conversion from One Type of Gas to Another 29 Wiring Diagram for Gas Oven 30 Wiring Diagram for Infrare
44. lace the fire plate and oven bottom OPERATION OF ELECTRIC OVEN To operate an electric oven do the following 1 Turn the oven switch on the front panel to ON 2 Turn the thermostat knob on the front panel to the desired temperature For electric convection ovens the fan will run continuously when the oven switch is ON and the oven door is closed OPERATION OF INFRARED BROILER INSIDE OVEN To operate the optional infrared broiler inside of a gas oven do the following 1 Turn the oven thermostat OFF 2 Turn on the oven broiler switch on the front panel to ON 3 If the broiler fails to light turn the oven broiler switch to OFF open oven door wait 5 minutes close oven door and turn the oven broiler switch to ON The infrared broiler has electronic ignition so there is no pilot to light Note that the broiler temporarily turns off while the oven door is open OPERATION OF NON THERMOSTATIC GRIDDLES Ranges can be ordered with a non thermostatic griddle that is controlled by knobs 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 If a non thermostatic griddle pilot needs to be lit do the following 1 Raise griddle at front so it is approximately 8 200 mm high and prop it up with two blocks of wood On some models the pilots can instead be lit by inserting a long match or ligh
45. lame height and adjust pilots if necessary 3 Turn on the oven and all burners at the same time Check for correct burner operation and adjust the air shutters if necessary 4 convection oven models turn on the blower s and check for proper operation 5 Turn off the burners and oven STEP 8 SHUT DOWN AND WIPE CLEAN RANGE Complete the installation by leaving the range ready for customer use 1 Allow the range to cool 2 Wipe clean all surfaces 3 Unless the range is to be placed in service immediately turn off the gas supply and for convection oven models the electricity supply 4 Make sure that a copy of this manual will be available to the people who will operate and maintain the range PAGE 20 48 OWNER S MANUAL 1190820 REV 3 11 10 22 SERVICE N 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 TO ASSURE YOUR CONFIDENCE CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE DEPENDABLE ADVICE OR OTHER ASSISTANCE AND FOR GENUINE FACTORY PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT The serial plate are located on the right side of the range see Figure 1 on page 3 Replacement parts including parts not listed in this manual may be ordered either through a Southbend Author
46. le 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 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 Keep exposed cleanable areas clean at all times DAILY CLEANING 1 Turn all controls to OFF and allow time for the range to cool 2 Remove empty and clean drip trays 3 Wipe clean all cooking surfaces PERIODIC CLEANING AND MAINTENANCE At least monthly clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot operation At least twice a year examine and clean the range hood and venting system CLEANING OVEN INTERIOR N WARNING FOR YOUR SAFETY BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY WHEN CLEANING THE BLOWER WHEEL BE SURE THAT 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 possible to prevent carbonizing and a burnt on condition For stubborn accumulations commercial oven cleaners are recommended
47. n DISCONNECT POWER AT CIRCUIT BREAKER DISCONNECT POWER AT CIRCUIT BREAKER Open the kick panel below the oven door by raising it slightly and Open the kick panel below the oven door by raising it slightly and tilting the top edge outward Locate the door switch and check for tilting the top edge outward Locate the door switch and check that continuity across the wired switch terminals while pressing the one wire is connected to the common 90 bottom terminal of the switch actuator lever switch Move the other wire to the normally open lower leg terminal on the side of the door switch No Yes r No Is there continuity L Close the oven door which should press the door switch actuator lever Replace door switch Is there continuity Yes Continue on next page m No ___ 1 Loosen the two screws on the door switch bracket and adjust it so that the door switch is pressed when the oven door is closed CEER OwwER S MANUAL 1190820 REV 3 11 10 PAGE 25 48 SERVICE ULTIMATE RESTAURANT RANGES Figure 11 Convection Oven Blower Does Not Run Continued Continuing from previous page CHECK THAT POWER IS DISCONNECTED AT CIRCUIT BREAKER Y Remove the wire terminal cover from the blower motor Check that the red wire is capped off Remove the wire nuts from the black and the white wires Check th
48. n 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 serviceability On ranges with a convection type oven a minimum of 2 inches clearance 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 ELECTRICAL REQUIREMENTS Ranges with a convection oven electric oven or infrared broiler 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 Electric Code ANSI NFPA 70 or the Canadian Electrical Code CSA 22 2 as applicable An electrical diagram is located on the rear of the range The range may be furnished with one or two power cords one for each oven each with a standard 115V 60Hz single phase prong plug Some ranges instead have terminal connections See the serial plate for maximum amperage requirements 4 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES SPECIFICATIONS GAS REQUIREMENTS The total BTU gas requirement for the range varies depending on the ordered options The gas requirement and type of gas the range is configured for natural gas or propane is stated on the serial plate A 3 4 female NPT gas conne
49. nated All ranges 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 GAS CONNECTION If this equipment is being installed at over 610 meters 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 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 19 oF 48 INSTALLATION ULTIMATE RESTAURANT RANGES The serial plate is located on the interior side of the kick panel below the oven It indicates the type of gas the range 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 For natural gas the regulator is set to deliver gas at 0 99 kPa 4 W C pressure to the manifold For propane gas it is set to 2 48 kPa 10 W C 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 A 1 8 pressure tap is located on the manifold to measure the manifold pressure The
50. ng element is inoperative and the control should be replaced r Figure 12 Thermostat Calibration and Bypass Flame Adjustment Bypass Adjuster Calibration Stem Dial Insert Bezel CONVERSION FROM ONE TYPE OF GAS TO ANOTHER Each range is shipped adjusted and equipped for a specific type of gas either natural gas or propane To convert a range from one type of gas to another do the following Refer to service procedures to access all burner orifices 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 ue oom oL 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 CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 29 oF 48 SERVICE ULTIMATE RESTAURANT RANGES r Figure 13 Wiring Diagram for Gas Oven LIGHTED FAN SWITCH BLUE WIRE DOOR SWITCH BLACK WIRE AN WHITE WRE FAN MOTOR 1 3 H P THERMOPILE NOT REQUIRED FUR STANDARD OVEN OPERATIONS PILOT SOL VOLTAGE 240 222 od PHASE SINGLE SINGLE SINGLE I GAS AMPERAGE 8 5 5 WIRING DIAGRAM P N 110 120 V amp 220 240 V RESTAURANT RANGE 1191646 PAGE 30 48 OWNER S MANUAL 1190820 REV 3 11 10 22 Figure 14 TE
51. pilot nut on the burner bracket Remove the pilot tube from the safety valve Remove the pilot orifice from the If the pilot will not remain lit do the following Remove the pilot or end of the tube and check for debris thermocouple from the safety valve Install a thermocouple adapter Re install the pilot orifice and tubing between the safety valve and the thermocouple to measure the direct current millivoltage produced by the thermocouple While holding the button light the pilot and measure the voltage produced by the thermocouple If the voltage does not rise above 10 millivolts adjust the pilot valve and retest If the voltage still does not quickly rise above 10 millivolts replace the thermocouple If instead the thermocouple is working properly replace the safety valve CEER Owner s MANUAL 1190820 REV 3 11 10 PAGE 23 or 48 SERVICE ULTIMATE RESTAURANT RANGES TROUBLESHOOTING CONVECTION OVEN BLOWER 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 range always verify that blower wheel rotation is clockwise when looking into the oven cavity 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 this page The appropriate wiring diagram for the oven can be found on the rear of the oven
52. rature and time from manufacturer s directions for convection ovens for a 12 pie load placed on 3 bun pans Egg custard pies 44 oz frozen 60 325 2 4 Dutch apple pies 46 oz frozen 50 350 2 4 Baked potatoes 8 oz 60 400 2 30 wrapped Wash and wrap in potato foil Place 30 potatoes on 18 x 24 bun pan 3 pans per load Bake in 400 F oven for 1 hour Pre blanched potatoes frozen 16 400 2 5 Ib Spread on ungreased bun pans 3 pans per load Bake at 400 F stirring once for 15 to 18 minutes Fish portions pre cooked breaded 3 oz 16 400 2 32 Use manufacturer s recommended temperature and time for convection oven for a 3 pan load Macaroni amp cheese 6 lbs 40 temp 45 400 2 2 6 lbs Lasagna w meat sauce 6 Ib 40 temp 60 350 2 2 6 lbs Lasagna w meat sauce 6 Ib frozen 75 350 2 2 6 lbs Salisbury steak w gravy 6 Ib 40 temp 45 400 2 2 6 Ibs Top round of beef No 168 14 lb rare 140 internal 250 1 1 2 14 min Ib 14 Ib medium 150 internal 250 1 1 2 14 min lb 14 lb well done 160 internal 250 1 1 2 14 PAGE 12 48 OWNER S MANUAL 1190820 REV 3 11 10 22 ULTIMATE RESTAURANT RANGES CLEANING amp MAINTENANCE CLEANING amp MAINTENANCE N WARNING Shut off the range and allow time for it to cool before cleaning or performing maintenance Southbend appliances are sturdily constructed of the best materials and are designed to provide durab
53. t 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 device 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 ranges 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 fitting for proper lubrication when required 1 Raise range sufficiently to allow the casters to be attached For safety shore up and support the range with an adequate blocking arrangement strong enough to support the load 2 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 range Lower range gently onto a level surface Never drop or allow the range to fall Use a level to make sure that the range surface is level The casters can be screwed in or out slightly to lower or raise each corner of the range r Figure4 Installation of Casters 5 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
54. t a burner loosen the screw that holds the air shutter in position and rotate the 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 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 ADJUSTMENT OF GAS 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 kick panel below the oven door Remove the kick panel to gain access The pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the thermopile capillary bulb ADJUSTMENT OF GAS OVEN BURNER The oven burner orifice is of the fixed type sized for the specified 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 ADJUSTMENT OF CHARBROILER STANDARD GRIDDLE AND UNIFORM BURNERS AND PILOTS The burner valves are not adjustable The burner orifice is of the fixed type sized for the type of gas and the operating altitude To adjust the burner
55. te Rear P N 1190552 PyroMax Grate Front P N 1190553 PyroMax Grate Rear P N 1190554 ULTIMATE RESTAURANT RANGES Non Clog Burner front amp rear P N 1177111 Star Burner front amp rear P N 1190485 PyroMax Burner Front P N 1190571 PyroMax Burner Rear P N 1190572 PAGE 36 OF 48 OWNER S MANUAL 1190820 REV 3 11 10 22 r Figure 20 Gas Oven Parts Blower Wheel P N 1177520 Rack Guide Convection Oven Rack Standard Oven P N 1180528 P N 1173545 Rack Guide Standard Oven P N 1187571 Rack Convection Oven P N 1179920 Flex Gas Tube P N 1187477 Oven Burner Gas Safety Valve P N 1190568 P N 1190648 Thermopile P N 1182154 Pilot Assembly P N 1163869 Nat P N 1163870 LP Gas Regulator 24 36 and 48 W
56. ted Steps 2 and 3 If the oven temperature is not within 20 degrees of the dial setting 400 F it means that the sensing element is inoperative and the control should be replaced ADJUSTMENT OF THERMOSTATIC GRIDDLE BYPASS 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 bypass enough gas to keep the entire burner lit To maintain this minimum flame the bypass must be set carefully and accurately as follows see Figure 12 on page 29 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 Bypass 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 CALIBRATION OF THERMOSTATIC GRIDDLE THERMOSTAT 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
57. ter through a hole on the front control panel 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 3 Carefully lower the griddle into position use the griddle control knob to turn on the griddle and observe the griddle burners through holes in control panel When operating the burners should have a 1 4 to 5 8 13 to 16 mm high steady blue flame Adjust if necessary OPERATION OF THERMOSTATIC GRIDDLES Ranges can be ordered with a thermostatic griddles that 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 If a thermostatic griddle pilot needs to be lit do the following 1 Raise griddle at front so it is approximately 8 200 mm high and prop it up with two blocks of wood On some models the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel 2 The thermostat 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 Light the pilots 4 Carefully lower the griddle into position tak
58. to 5 8 steady blue flame Adjust if necessary Hor ToP SECTIONS The range can be ordered with a hot top section replacing one or more open top burner sections Each hot top is controlled by a knob on the front control panel To light the pilots of a hot top section do the following 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 control knob completely on The sharp blue flame should be approximately 1 4 to 3 8 high Replace hot top plate Ol mo JS Adjust the burner control knob to the desired setting CHARBROILER SECTIONS Burners have individual control knobs which can be turned to OFF HIGH or LOW Each burner top grate can be turned over to provide either wide branding marks or narrower branding marks with channels to carry away drippings and so reduce flare up The back to front slope of each top grate is adjusted by positioning the back end of the top grate on either the lower or the higher grate support rail The radiants just above the burners can be reversed front and back to provide higher heat toward the back than the front or vice versa To start cooking turn the appropriate control knob to HIGH Visually check that the burner ignites The gas does NOT automatically shut off if the burner does not ignite If the burner does not ignite check and or li
59. very 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 Do the following 1 Cut the banding straps and remove the corrugated cardboard surrounding the range If legs were shipped in the same container set them aside for installation in later steps of this procedure Do not remove any tags or labels attached to the range until the range is installed and working properly Lift the flue riser and shelf if applicable off the range and set it aside for installation later in this procedure Unbolt the shipping hold down brackets from the skid then remove the brackets from the range Replace the bolts back into the threaded holes in the range 4 If the range is to be installed on legs go to Step 2a If the range is to be installed on casters go to Step 2b CEER 5 MANUAL 1190820 REV 3 11 10 PAGE 15 oF 48 INSTALLATION ULTIMATE R
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