Southbend 4365A, 4601DD-2RR User Manual

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ULTIMATERESTAURANTRANGES

OPERATION

SHUTDOWN OFENTIRERANGE

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 BYOPERATOR

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 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.

TROUBLESHOOTINGCONVECTION-OVENCOOKINGPROBLEMS

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.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE11 OF48

OPERATION

ULTIMATERESTAURANTRANGES

COOKINGTIPS FORCONVECTIONOVENS

As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (nonconvection) 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 oz.

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 temperature 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-blanchedpotatoes, frozen

16

400°

2

5 lb.

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 & cheese, 6 lbs. - 40° temp.

45

400°

2

2-6lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - 40° temp.

60

350°

2

2 - 6 lbs.

 

 

 

 

 

Lasagna w/meat sauce, 6 lb. - frozen

75

350°

2

2-6lbs.

 

 

 

 

 

Salisbury steak w/gravy, 6 lb. - 40° temp.

45

400°

2

2-6lbs.

 

 

 

 

 

Top round of beef No. 168

 

 

 

 

14 lb. - rare

140° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - medium

150° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

14 lb. - well done

160° internal

250°

1

1 - 2

 

14 min./lb.

 

 

 

 

 

 

 

 

PAGE12 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

CLEANING& MAINTENANCE

CLEANING& MAINTENANCE

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 durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.

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.

DAILYCLEANING

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.

PERIODICCLEANING ANDMAINTENANCE

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.

CLEANINGOVENINTERIOR

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.

Avoid using excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that area.

BAKED-ENAMELSURFACES

Wash interior baked-enamelsurfaces with a hot, mild detergent or soap solution to clean off all grease deposits. Dry thoroughly with a dry cloth.

STAINLESS-STEELSURFACES

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-ONgrease 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

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE13 OF48

CLEANING& MAINTENANCE

ULTIMATERESTAURANTRANGES

the surface with SCOTCH-BRITEscouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

“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-BRITEscouring 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-ANNEALEDSTAINLESS-STEELSURFACES

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-annealedsurfaces.

CARE OFGRIDDLES

New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. Never allow water on a hot griddle and never wash it with soap and water.

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.

HOTTOPS

Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops from range and clean surfaces with hot water and detergent. A wire brush may be used on the underside of the hot top plate. It is recommended not to clean tops while still on range, even if cooled, as excessive water will drip into the burner box and deteriorate the metal.

Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods, adjust burner control knobs to keep top warm. Re-adjustburner control knobs as required for periods of heavy loads.

TOPBURNERS

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.

PAGE14 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

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 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 thePropane Installation Code CAN/CGAB149.2, 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.

STEP1: 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 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.

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.

2.Lift the flue riser and shelf (if applicable) off the range and set it aside for installation later in this procedure.

3.Unbolt the shipping hold-downbrackets 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.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE15 OF48

INSTALLATION

ULTIMATERESTAURANTRANGES

STEP2A: ATTACHLEGS

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.

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.

Figure 3

Installation of Legs

PAGE16 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

INSTALLATION

STEP2B: ATTACHCASTERS ANDRESTRAINT

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 orConnectors for Moveable Gas Appliances, CAN/CGA-6.16, and aquick-disconnectdevice that complies with theStandard for QuickDisconnect Devices for Use With Gas Fuel, ANSI Z21.41, orQuick 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 thequick-disconnectdevice 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.

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.

Figure 4

Installation of Casters

5.Secure the restraining-devicebracket (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.

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 theeye-boltthrough the 1/4" (6 mm) drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”).

8.Using the spring-loadedsnap hooks, attach the restraining device to the bracket and theeye-bolt.

9.Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bendingor kinking of the appliance connector.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE17 OF48

INSTALLATION

ULTIMATERESTAURANTRANGES

Figure 5

 

 

Installation of Restraint

 

 

 

 

A

 

D

 

 

E

 

H

F

 

C

 

 

B

 

 

 

G

 

 

I

 

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-disconnectdevice 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.

PAGE18 OF48

OWNERS MANUAL 1190820 REV 3 (11/10)

ULTIMATERESTAURANTRANGES

INSTALLATION

STEP3: ATTACHFLUERISER ANDSHELFASSEMBLY

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) 1/4-20x 3/4 hex head bolts, flat washers and lockwashers.

3.Attach the shelf assembly (if ordered) to the flue riser assembly with 1/4-20x 3/4 hex head bolts, flat washers and lockwashers.

Figure 6

 

Installation of Flue Riser and Shelf Assembly

 

Single-OvenModels

Dual-OvenModels

STEP4: ELECTRICALCONNECTION

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-equippedeither with a power cord or with one or twotwo-poleterminal 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-attachthe 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.

All ranges are shipped wired as specified by factory order. Conversion between single-phaseandthree-phasecan be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere requirements.

STEP5: GASCONNECTION

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.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE19 OF48

INSTALLATION

ULTIMATERESTAURANTRANGES

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-certifiedfor 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 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 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).

STEP6: CHECK THEINSTALLATION

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.

4.Check that the appropriate minimum clearances are satisfied (see page 4).

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

6.Check that there is sufficient clearance in front of the range to open the oven door.

7.Wipe clean all surfaces.

STEP7: CHECKOPERATION

Check the operation of the range, as follows:

1.Turn on the gas supply and, for convection-ovenmodels, 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-flameheight 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.On convection-ovenmodels, turn on the blower(s) and check for proper operation.

5.Turn off the burners and oven.

STEP8: SHUT-DOWNANDWIPE-CLEANRANGE

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-ovenmodels, 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.

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OWNERS MANUAL 1190820 REV 3 (11/10)