Southbend S36 Series Le manuel du propriétaire

Marque: Southbend

Modèle: S36 Series

Taper: Le manuel du propriétaire

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MANUAL 1191904 REV 2 (5/14)

$21.00

S SERIES RANGES

MANUAL SECTION RR

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this

manual for the life of the equipment:

Model #:

___________________________

Serial #:

___________________________

Date Purchased:

_____________________

S Series

Restaurant Ranges

1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA

www.southbendnc.com

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.

Owner’s Manual

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

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.

CAUTION

WARNING

NOTICE

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 in

jury or death.

This symbol refers to a potential hazard or unsafe practice that 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.

DANGER

WARNING

FIRE HAZARD

FOR YOUR SAFETY

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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.

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.

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of combustion and ventilation air to and from cooking appliances.

NOTICE

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people.

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Southbend replacement parts are installed.

Give this Owner’s Manual and important papers to the proper authority to retain for future reference.

WARNING

BURN HAZARD

Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.

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.

SAFETY PRECAUTIONS

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

S SERIES RESTAURANT RANGES

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market.

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the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are

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years of reliable, trouble-free operation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Table of Contents

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Installation ..............................................................................................................................................8

Operation ...............................................................................................................................................14

Cleaning ................................................................................................................................................17

Adjustments ..........................................................................................................................................19

Troubleshooting .....................................................................................................................................23

Read these instructions carefully before attempting installation. Installation and initial startup should be performed

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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

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

The serial plate is located on the interior side of the lower front panel, as shown below.

TABLE OF CONTENTS

Figure 1

Serial Plate is Located on

Inside Surface of Kick Panel

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

SPECIFIC

ATIONS

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.

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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 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

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2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve `

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kPa).

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” 10” 10”

Back 10” 10” 10”

Floor 0” 0” 0”

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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.

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

ELECTRICAL SUPPLY

Ranges 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 Electric Code,

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of the range.

The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz,

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requirements.

SPECIFICATIONS

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

S SERIES RESTAURANT RANGES

S SUPPLY

The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement

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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.

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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

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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

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SPECIFICATIONS

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

DIMENSIONS

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D D

FF G

R R

Electrical Connections

(for ranges with convection ovens)

Electrical Connection

Gas Connection

Side View of Ranges WITH Convection Oven Side View of Ranges WITHOU T Convection Oven

Electrical

Connection

Gas Connection

24" Griddle

SPECIFICATIONS

Figure 2

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

S SERIES RESTAURANT RANGES

Model Number

Exterior Dimensions in Inches and (Millimeters) Cook Top

Height

Door

Depth

Oven

Bottom

A B C D E F G H I J K

S24...

24.38”

(619)

34”

(864)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(1511)

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

- -

S36...

with convection oven

36.5”

(927)

41”

(1041)

7.8”

(185)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(151

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

S36...

with standard oven

36.5”

(927)

34”

(864)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(151

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

S48..

with covection oven

48.63”

(1235)

41”

(1041)

7.8”

(185)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(1511)

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

S48...

with standard oven

48.63”

(1235)

34”

(864)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(1511)

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

S60...

with convection oven

60.75”

(1543)

41”

(1041)

7.8”

(185)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(1511)

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

S60...

with standard oven

60.75”

(1543)

34”

(864)

30”

(762)

31”

(787)

10”

(254)

2.75”

(70)

59.5”

(1511)

22.5”

(587)

31.0”

(787)

6”

(152)

37.0”

(914)

15.5”

(394)

13”

(318)

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6” (152mm) from right side.

EXTERIOR DIMENSIONS

WARNING

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cause headaches, drowsiness, nausea, or could result in death.

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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.

VENTILATION

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.

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the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually

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WKLVRQO\ORQJHQRXJKWRFKHFNHTXLSPHQWSHUIRUPDQFH7KHQWXUQKRRGEDFNRQDQGOHWLWUXQWRUHPRYHDQ\H[KDXVWWKDW

may have accumulated during the test.

SPECIFICATIONS

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

NOTICE

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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

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2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve

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kPa).

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

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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.

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.

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3. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the range. Replace the bolt back

nto 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.

STEP 1: UNPACKING

INSTALLATION

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.

INSTALLATION

OWNER’S MANUAL 1191904 REV 2 (5/14)

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S SERIES RESTAURANT RANGES

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

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blocking arrangement strong enough to support the load.

2. Screw the legs into the holes in the centers of the leg pads. The legs should be fully screwed into the leg pads.

3. Lower range gently onto a level surface. Never drop or allow the range to fall.

4. 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. Go on to Installation Step 3.

STEP 2A: ATTACH LEGS

Installation of Legs

Figure 3

INSTALLATION

STEP 2B: ATTACH CASTERS

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, CAN1-6.9, (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.

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

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

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when required.

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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.

3. Lower range gently onto a level surface. Never drop or allow the range to fall.

4. 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.

5. Go to Installation Step 3

INSTALLATION

STEP

2C: ATTACH 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, CAN1-6.9, (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.

Installation of Casters

Figure 4

OWNER’S MANUAL 1191904 REV 2 (5/14)

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S SERIES RESTAURANT RANGES

1. 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 #12 screws (items “C”) and plastic anchors (items

“A”) if necessary.

2. Install eye-bolt (item “F”) to a frame member on the rear of the equipment. After checking carefully behind the frame

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(6 mm) drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”).

4. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt.

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the appliance connector.

Figure 5

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.

INSTALLATION

Installation of Restraint

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

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

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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

terminated.

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be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere

requirements.

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ockwashers.

Figure 6

STEP 5: GAS CONNECTION

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contact the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure to

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INSTALLATION

Installation of Flue Riser and Shelf

Assembly

Single-Oven Models Dual-Oven Models

STEP 3: ATTACH FLUE RISER AND SHELF ASSEMPLY

OWNER’S MANUAL 1191904 REV 2 (5/14)

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S SERIES 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.

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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

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The 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.

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 CON-

NECTIONS 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.

&KHFNWKDWWKHDSSURSULDWHPLQLPXPFOHDUDQFHVDUHVDWLV¿HGVHHSDJH

5. Check that the oven door(s) open and close properly.

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7. 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

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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. On 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 WIPIE-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.

INSTALLATION

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

OPER

ATION

DANGER

EXPLOSION 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.

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combustion and ventilation air to and from cooking appliances.

CAUTION

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operator to check the ignition of the burners, immediately after burner valve 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:

1. Make sure all of the control knobs are in the OFF position.

2. Turn on the incoming gas supply.

3. Light the pilots as described below.

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OPERATION OF TOP BURNERS

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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. On ranges with standard pilots, use a match or lighter to light all the pilots.

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.

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4. Open the 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.

7. Close the kick panel.

5HSODFHWKH¿UHSODWHDQGRYHQERWWRP

OPERATION

OWNER’S MANUAL 1191904 REV 2 (5/14)

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S SERIES RESTAURANT RANGES

OPER

ATION OF NON-THERMOSTATIC GRIDDLES

Ranges can be ordered with a non-thermostatic griddle that is controlled by knobs on the front control panel.

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cooking oil to protect surface from moisture.

If a non-thermostatic griddle pilot needs to be lit, do the following:

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the pilots can instead be lit by inserting a long match or lighter 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 on the manifold.

3. Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the griddle

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OPERATION OF THERMOSTATIC GRIDDLES

Ranges can be ordered with a thermostatic griddles that is controlled by a knob on the front control panel.

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cooking oil to protect surface from moisture.

If a thermostatic griddle pilot needs to be lit, do the following:

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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.

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panel compartment. NEVER leave any part of the capillary tube in the burner compartment.

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RAISED-GRIDDLE BROILER

Ranges can be ordered with a raised-griddle broiler that has three separately controlled burners.

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cooking oil to protect surface from moisture.

To light the pilots of a raised-griddle broiler, do the following:

1. Remove griddle from unit.

2. Position ceramics on burners with projections pointing downward.

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4. Place griddle in position on range.

5. Turn control knobs completely on.

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SHUTDOWN OF ENTIRE RANGE

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1. Turn all burner control knobs to OFF.

2. Turn the oven thermostat knob(s) to OFF.

OPERATION

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

Problem Possible Causes and Solutions

A top burner will not light.

– Check pilot position.

– Check and light the burner’s pilot.

– Check gas supply 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.

TROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

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.

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.

OPERATION

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

S SERIES RESTAURANT RANGES

CLE

ANING

Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when

WUHDWHGZLWKRUGLQDU\FDUH

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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.

.HHSH[SRVHGFOHDQDEOHDUHDVFOHDQDWDOOWLPHV

WARNING

Shut off the range and allow time for it to cool before cleaning or performing maintenance.

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

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operation.

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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.

The porcelain oven lining can be cleaned in a similar manner.

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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.

CLEANING

CLE

ANING OVEN INTERIOR

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

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

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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

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SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred

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“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to

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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.

CARE OF GRIDDLES

New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle,

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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

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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.

TOP BURNERS

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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.

Dry quickly to avoid rust.

Season grates for long term protection.

CLEANING

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

S SERIES 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.

NOTICE

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technician, or if other than genuine Southbend replacement parts are installed.

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. Turn all thermostats and burner control knobs to OFF position.

2. Turn main gas valve to entire range off.

3. Remove control panel and locate the small plug in the manifold.

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5. Turn on main gas to range and light pilots.

6. Turn all burners and ovens to full ON position and read manometer.

7. If manometer does not read 4” W.C. (0.99 kPa) for natural gas, or 10” W.C. (2.48 kPa) for propane gas, adjust regula

tor (if gas pressure is correct go to Step 10).

8. Remove cap from top of regulator.

9. With a screwdriver rotate regulator adjustment screw clockwise to increase, or counterclockwise to decrease, pres

sure until manometer shows correct reading.

10. Repeat steps 1 and 2.

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12. Turn on main gas to range and light pilots.

13. Replace control panel.

ADJUSTMENTS

ADJUSTMENT

OF OPEN-TOP PILOTS

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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.

7KHPD[LPXPÀDPHVL]HLVDSSUR[LPDWHO\´PPZLWKDVOLJKW\HOORZWLS7KH¿UVWLQGLFDWLRQRIRYHUDGMXVWPHQWLV

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.

S SERIES RESTAURANT RANGES

OWNER’S MANUAL 1191904 REV 2 (5/14)

PAGE

OF 31

ADJUSTMENT OF OPEN-TOP BURNERS

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Over-rated burners cause poor burner and pilot performance, resulting in less heat, and wasted gas.

ADJUSTMENT OF GAS OVEN BURNER

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CALIBRATION OF GAS OVEN THERMOSTAT

The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven tem-

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When checking the oven temperature, use a test instrument or a reliable mercury thermometer positioned in the center of

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Proceed as follows:

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2. After burner has been on about 15 minutes, check the oven temperature. The oven door should be open for as short a

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readings are within 5 degrees of each other. The oven temperature is the midpoint of the “swing” range.

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quired, the additional steps to be taken are these:

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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

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should be replaced.

ADJUSTMENT OF THERMOSTATIC GRIDDLE BYPASS FLAME LEVEL

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required to keep the griddle at that temperature. Always, however, the control must bypass enough gas to keep the entire

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page 27):

1. Light the burner, then turn dial FULL ON.

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3. Remove dial and bezel.

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5. Replace bezel and dial, turning the dial clockwise until it locks in the OFF position.

ADJUSTMENTS

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Southbend S36 Series Le manuel du propriétaire

Marque: Southbend

Modèle: S36 Series

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