Southbend SSB-45 User Manual

Size:
807.52 Kb
Download

Owner’s Manual

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this manual for the life of the equipment:

Model #: __________________________

Serial #: __________________________

Date Purchased: ___________________

Platinum Series

Radiant Steakhouse Broiler

Models SSB-32,SSB-36,andSSB-45

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,NC 27526 USA • www.southbendnc.com

MANUAL 1190950 (02/09)

RADIANTSTEAKHOUSEBROILER

$30.00

MANUALSECTIONSR

SAFETYPRECAUTIONS

RADIANTSTEAKHOUSEBROILER

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

WARNING

CAUTION

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 injury 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.

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.

WARNING

BURN HAZARD

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

WARNING

EXPLOSION AND ASPHYXIATION HAZARD

In the event a gas odor is detected, shut down equipment at the main gas shutoff 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.

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.

NOTICE

Southbend appliances are intended for commercial use only. Not for household use.

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 © 2009 by Southbend. All rights reserved. Published in the United States of America.

PAGE2 OF20

OWNERS MANUAL 1190950 (02/09)

RADIANTSTEAKHOUSEBROILER

INTRODUCTION

INTRODUCTION

Congratulations! You have purchased one of the finest pieces of heavy-dutycommercial 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-freeoperation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

This manual is for the Southbend Radiant Steakhouse Broiler, which may be mounted on a stand, a cabinet, a refrigeration base, or a countertop. The serial plate is located in the rear right lower corner (see Figure 1 below).

Southbend steakhouse broilers are unique in design. They utilize Southbend’s high performance radiant burners to provide broiling temperatures of up to 850°F (454°C) on the rack surface. The spent gases are then baffled and transferred to the top searing griddle providing a uniform temperature of 650°F (343°C). This secondary cooking surface is perfect for searing meat and locking in juices before broiling, and is provided without additional fuel cost or burners.

The broiler design supplies 100% clean primary air to the burners, ensuring efficient combustion and maintaining full production capacity and maximum recovery even in the most severe conditions of grease vapors and smoke atmospheres, which are created during any broiling process.

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 of 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 USAwww.southbendnc.com

Figure 1

 

Location of Serial Plate

 

Location of Serial Plate

 

(on rear of unit)

 

OWNERS MANUAL 1190950 (02/09)

PAGE3 OF20

SPECIFICATIONS

RADIANTSTEAKHOUSEBROILER

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 must comply with all 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/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).

Southbend reserves the right to change specifications and product design without notice. Such revisions do not entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.

This product is intended for commercial use only, not for household use.

CLEARANCES

There must be adequate clearance between the broiler and adjacent construction due to the heat generated by the broiler. Clearance must also be provided for servicing and for operation.

The minimum clearance from non-combustibleconstruction is 6 inches (152 mm) on the sides and rear (to permit combustion air to enter the rear of the broiler). To service the broiler components, all models require at least 6 inches (152 mm)accessibility-clearanceon the right and left side.

Adequate clearance must be provided in front of the broiler for operation and cleaning.

The high-temperatureflue products from the broiler burners flow out through a flue chamber at the top rear of the broiler. Installation under a vented hood is recommended.

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

The stand mount, cabinet mount and countertop model require a minimum clearance from combustible surfaces of 6 inches (152 mm) on the sides and rear.

PAGE4 OF20

OWNERS MANUAL 1190950 (02/09)

RADIANTSTEAKHOUSEBROILER

SPECIFICATIONS

DIMENSIONS

Figure 2

Dimensions in Inches (Millimeters)

 

 

 

 

 

 

 

Minimum Clearances 6" (152) Rear and Sides

 

 

 

 

 

A

 

 

 

 

 

 

 

 

 

 

 

 

41.5" (1054)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

38.75" (984)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

57.0"

 

(1448)

Floor to

Floor to

Broiler Surface

Griddle Surface

(Lowest Position)

52.5" (1334)

41.0" (1041)

 

 

FRONT VIEW

 

 

 

RIGHT SIDE VIEW

 

 

 

 

 

 

 

 

 

Model Number

Width “A”

Number

Total BTU’s

Crated Weight

 

 

Burners

Nat Gas

Propane

 

 

 

 

 

 

 

SSB-32

32" (813 mm)

2

84,000

73,000

428 lbs (195 kg)

 

 

SSB-36

36" (914 mm)

2

84,000

73,000

512 lbs (232 kg)

 

 

SSB-45

45" (1143 mm)

3

126,000

109,500

616 lbs (279 kg)

 

 

 

 

 

 

 

 

 

VENTILATION

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.

The flue vent, located at the top rear of the unit, must not be blocked or covered at any time.

All gas appliances must be installed in such a manner that the flow of combustion and ventilation air is not obstructed. Provisions for adequate air supply must be provided.

NOTICE

Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the warranty.

Do not obstruct the rear of the broiler since combustion air enters through this area. Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

OWNERS MANUAL 1190950 (02/09)

PAGE5 OF20

SPECIFICATIONS

RADIANTSTEAKHOUSEBROILER

If a ventilation canopy is used, it is recommended that the canopy extend 6" (152 mm) past the broiler and that the bottom edge be located 6'6" (1980 mm) from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease, and facilitates collecting the run-offgrease in a drip pan under the 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" (51 mm) above the vent opening on the top rear of the broiler.

If the broiler is connected directly to an outside flue, a CSA design-certifieddown draft diverter must be installed.

In case of unsatisfactory performance by any gas appliance, check the appliance with the exhaust fan turned OFF. Do this only long enough to check whether doing so corrects any problems with equipment performance. Then turn the exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.

GASSUPPLY

The broiler is design-certifiedfor operation on natural or propane gases. The broiler is shipped configured and adjusted for the type of gas specified by the purchaser, which is indicated on the serial plate (seeFigure 1 on page3). Connect the broiler ONLY to the type of gas for which it is configured and adjusted.

Gas Type

Total BTU/hour

Burner Orifice

Bar Pilot.

Min. Supply Pressure

Manifold Pressure

Natural Gas

42,000 Per

No. 36 (P/N 1006436)

No. 75 (P/N 1176664)

7" W.C.

6" W.C.

Burner

 

 

 

 

 

Propane

36,500 Per

No. 51 (P/N 1006451)

No. 79 (P/N 1176665)

11" W.C.

10" W.C.

Burner

 

 

 

 

 

Models with a rear gas connection have a 1" rear gas connection to an external regulator that is located at the rear bottom corner on the right side. Models with a front gas supply are connected by unions assembled to the front manifold.

Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. An external pressure regulator and shutoff valve are provided. If using a flexible-hosegas connection, the inside diameter of the hose must not be smaller than the connector on the broiler, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain on the gas connection. Test pressure should not exceed 14" W.C.

If applicable, the vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance 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/CGA-B149.2, as applicable.

An adequate gas supply is imperative. Undersized or low-pressurelines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affectburner-operatingcharacteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure. The supply line to the broiler should be no smaller than the inside diameter of the pipe on the broiler to which it is connected.

PAGE6 OF20

OWNERS MANUAL 1190950 (02/09)

RADIANTSTEAKHOUSEBROILER

OPERATION

OPERATION

DANGER

EXPLOSION HAZARD

In the event a gas odor is detected, shut down equipment at the main shutoff valve. Immediately call the emergency phone number of your gas supplier.

CAUTION

If the broiler pilots should go out, the flow of gas to the broiler burners is NOT interrupted. Consequently, it is the responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.

OPERATION OFRADIANTSTEAKHOUSEBROILER

The location of the broiler controls and other components are shown in Figure 3 on the next page.

Southbend radiant steakhouse broilers offer the intensity to broil the thickest cuts of meat at reduced cook times, the adjustability to finish delicate dishes to perfection, and the versatility of a griddle surface to sear and prepare nonbroiled menu items.

Southbend radiant steakhouse broilers require a preheat time of 5 minutes to stabilize rack temperatures and 30 minutes for the griddle to reach even heat distribution temperatures for searing. The burner flame may lift until temperatures stabilize and reach operating temperature. When the ceramic tiles appear to glow evenly red, the broiler is ready to accept product. The broiling rack adjusts to nine heights, and rolls out for easy access.

The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a grease drawer located on the front of the unit next to the burner control knobs. To operate the broiler, do the following:

1.Light the constant-burningpilots located near the front of the broiler burners (unless they are already lit).

2.If necessary, pull out and empty the bottom grease drawer and the griddle grease chute. Keep the drip pans in place below the rack when broiling! Without them in place, excessive air will be pulled past the burners, reducing temperature and cooking efficiency.

3.Turn the burner controls to HIGH and visually check that the burners have ignited. When the burners ignite, a blue flame will carry across the ceramic tiles. Flames may lift from the burner until temperatures stabilize. When the burner control is set to HIGH, the ceramic tips will glow red across the entire tile. When the burner control is set to LOW, the ceramics tips will glow red across 2/3 of each tile. (If the flame continues to lift after 10 minutes, or if the flame remains yellow and sooting occurs, the broiler requires adjustment by a service technician.)

4.If searing the food to mark it with grid marks is desired, before placing food on the broiler rack move the rack to its highest position and allow the burners to operate on HIGH for five minutes to heat the rack surface.

5.Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).

6.Raise or lower the broiler rack to the height appropriate for the food to be cooked. A clicking noise will indicate changes in rack position when lowering the rack. To lower the rack, simply push down on the ball knob. To raise the rack, depress the paddle handle.

7.Pull out the rack, place food on the rack, and slide the rack back into the broiler. (It is recommended the rack be in the lowest position when loading food.)

8.Broil food for the appropriate time, turning it when appropriate. Periodically check the broiler grease drawer and grease chute and empty them when necessary.

9.When done broiling, turn the burner controls to OFF. (To keep the broiler rack hot in order to mark food with sear marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)

OWNERS MANUAL 1190950 (02/09)

PAGE7 OF20

OPERATION

RADIANTSTEAKHOUSEBROILER

Figure 3

Broiler Controls and Components

Flue Vent Chamber

Removable

Grease Chute

Pilot Adjustment

 

Access Hole

 

Removable

 

Heavy-Duty

 

Broil Rack

 

Removable

Gas Regulator with

Stainless Steel

1" Rear Connection

Drip Pan

 

Variable High-Low-Off

 

Independent Gas

 

Adjustment

Release Paddle

 

 

Nine-PositionRack

 

Adjustment Arm

Removable

 

Grease Drawer

 

Keep the drip pans in place below the rack when broiling! Without them in place, excessive air will be pulled past the burners, reducing temperature and cooking efficiency.

LIGHTINGAFTERGASHASBEENSHUTOFF

When turning on the main gas supply to an appliance or a group of appliances, do the following:

1.Make sure that all the control valves and power switches of all the appliances are in the OFF position.

2.Turn on the main gas supply valve.

3.Light the standing pilots of each connected appliance.

LIGHTINGBROILERPILOTS

The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two or three pilots, one near each burner. If the pilots are extinguished, the pilot gas supply is NOT automatically interrupted. To light the pilots, do the following:

1.Turn the control valves on the front of the broiler to OFF.

2.Turn on the gas supply to the broiler (if not already on).

3.Light the pilots.

SHUTDOWN OFBROILER

To place the broiler in a standby state (ready for use), turn the burner control valves to OFF. The pilots will remain lit.

To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the manual shutoff valves of all gas supply connections. (This will extinguish all pilots.)

PAGE8 OF20

OWNERS MANUAL 1190950 (02/09)

RADIANTSTEAKHOUSEBROILER

CLEANING& MAINTENANCE

CLEANING& MAINTENANCE

WARNING

Shut off the gas supply to the appliance before cleaning or performing maintenance on any gas appliance.

The appliance may be equipped with a restraint device to limit its movement in order to prevent damage to the gas connection. If disconnection of this restraint is necessary to move the appliance for cleaning or maintenance, reconnect the restraint when the appliance is moved back to its original installed position.

Southbend equipment is sturdily constructed of the best materials and is designed to provide durable service when treated with ordinary care. To provide 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 of the broiler clean at all times. (See next page for instructions on cleaning stainless steel and baked-enamelsurfaces.)

DAILYCLEANING ANDMAINTENANCE

To prevent excess smoking, the broiler grids, bottom grease drawer, griddle grease chute, and the other broiler components must be kept clean of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or a similar scrub pad that will leave small particles, which can get into food. The daily cleaning procedure is as follows:

1.Use a Norton Alundum Griddle Brick to clean the griddle. Never wash a griddle with soap and water.

2.Remove the griddle grease chute and clean it.

3.Move the broiling rack to the low position. Pull out the rolling broiler rack.

4.Lift out the broiler grids and clean them with a wire brush or non-toxicsolvent.

5.Lift out the drip shields and clean them with soap and water.

6.With the rolling rack pulled-outto its stop, clean all parts where residue can collect.

7.Clean all parts of the raising and lowering frame.

8.Lubricate bearings with cooking oil (this helps to extend the life of the bearings).

9.Reassemble broiling rack drip shields and grids.

10.Remove the bottom grease drawer and clean it.

11.Wipe clean all exterior surfaces.

12.Check that nothing has been placed on top of the broiler flue (which will block the escape of combustion exhaust).

13.Check that the air-intakeopenings on the rear of the broiler are not obstructed.

MONTHLYCLEANING ANDMAINTENANCE

The following tasks should be performed monthly:

1.Check for proper pilot operation. The flame on each pilot should be just large enough to extend along the flame carrier to the burner surface. If adjustment is necessary, call for service.

2.Check for proper burner operation. When the burner control is set to HIGH, a blue flame will carry across the ceramics tiles. The ceramics tile tips will glow red across entire tile. When the burner control is set to LOW, the ceramics tips will glow red across 2/3 of each tile. If the flame is yellow or sooting occurs, request adjustment by a service technician.

SEMIANNUALCLEANING ANDMAINTENANCE

At least twice a year the venting system should be examined and cleaned.

OWNERS MANUAL 1190950 (02/09)

PAGE9 OF20

CLEANING& MAINTENANCE

RADIANTSTEAKHOUSEBROILER

CARE OFGRIDDLES

The griddle should be carefully cared for in order to avoid possible damage. Use a Norton Alundum Griddle Brick to clean the griddle. Do not use any type of steel wool because small particles may be left on the surface and get into food products. Never allow water on a hot griddle, and never wash it with soap and water. Do not strike the griddle with utensils as this will cut and pit the griddle plate, leaving it rough and hard to clean.

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 the surface withSCOTCH-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 the equipment during slack periods.

PAGE10 OF20

OWNERS MANUAL 1190950 (02/09)