Southbend S560DD, S560AA, X536A, X560DD S536A, X536D, S560AD, S536D, X560AA, X560AD User Manual

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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: ___________________

500 Series

Restaurant Ranges

Models X536A, X536D, X560AA, X560AD, X560DD

S536A, S536D, S560AA, S560AD, S560DD

Model X536D

Model X560DD

WARNING

This appliance shall be installed in conformity with the current regulations and used only in a well ventilated location. Consult the instructions before installing and using the appliance.

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

OWNERS MANUAL 1188716 (02/07)

500 SERIESRESTAURANTRANGES

$21.00

MANUALSECTIONRR

SAFETYPRECAUTIONS

500 SERIESRESTAURANTRANGES

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 shut-offvalve 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

This appliance is intended for commercial use, and is only for professional use. It shall be used by trained, qualified people.

Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine Southbend replacement parts are installed.

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

Copyright © 2007 by Southbend. All rights reserved. Published in the United States of America.

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OWNERS MANUAL 1188716 (02/07)

500 SERIESRESTAURANTRANGES

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 divided into six sections:

 

Introduction ............................................

3

Specifications.........................................

4

Operation ...............................................

8

Cleaning & Maintenance........................

11

Installation..............................................

13

Service...................................................

19

The serial plate is located on the inside surface of the kick panel (see Figure 1 below).

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

In the event you have questions concerning the installation, use, care, or service of the product, write to:

Southbend

1100 Old Honeycutt Road

Fuquay-Varina,North Carolina 27526 USA www.southbendnc.com

Figure 1

Location of Serial Plate

Serial Plate is Located on

Inside Surface of Kick Panel

OWNERS MANUAL 1188716 (02/07)

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SPECIFICATIONS

500 SERIESRESTAURANTRANGES

SPECIFICATIONS

NOTICE

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

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

Southbend appliances are intended for commercial use only, not for household use.

The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or 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).

CLEARANCES

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

There must be adequate clearance between ranges and combustible construction. Clearance must also be provided for servicing and for operation.

Minimum Clearances:

 

 

 

 

Standard Oven

Convection Oven

Double Oven Base

Sides

10 inches

10 inches

10 inches

Back

10 inches

10 inches

10 inches

Floor

zero

zero

zero

Ranges are suitable for installation on combustible floors.

Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to permit the removal of the racks and for serviceability.

On ranges with a convection-typeoven, a minimum of 2 inches clearance must be allowed behind the motor and the rearnon-combustibleenclosure. Care must be taken to provide adequate air circulation to prevent the motor from overheating. No additional clearance from the sides and back is required for service as the ranges are serviceable from the front.

DIMENSIONS

The exterior dimensions of the restaurant range are shown in Figure 2 on the next page.

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OWNERS MANUAL 1188716 (02/07)

500 SERIESRESTAURANTRANGES

 

 

SPECIFICATIONS

Figure 2

 

 

 

Dimensions

 

 

 

O Gas Connection

 

O

Electrical Connections

R Electrical Connection

Gas Connection

R

R

 

 

 

 

A

A

 

 

I

 

I

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Gas Connection

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Electrical

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Connection

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

P

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Q

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

M

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

D

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Side View of Ranges WITH Convection Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Side View of Ranges WITHOUT Convection Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Model Number

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Exterior Dimensions in Inches and (Millimeters)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook Top

 

 

 

Door

Oven

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Height

 

 

Depth

Bottom

 

 

 

 

A

 

 

 

 

B

 

 

 

C

 

 

D

 

 

 

 

 

 

E

 

 

F

G

 

 

 

 

 

 

H

 

 

I

 

 

 

 

 

J

 

 

 

 

 

 

K

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

L

 

 

 

M

N

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

536A

36.5"

 

 

45.25"

 

10"

 

 

 

 

31.25"

 

 

33"

 

 

 

11"

2.75"

 

59.5"

 

 

22.5"

 

 

 

31.0"

 

 

6"

 

37.0"

 

 

 

15.5"

13"

(927)

 

 

(1149)

 

(254)

 

 

 

 

(794)

 

 

 

(838)

 

 

(279)

(70)

 

(1511)

 

(587)

 

 

 

(787)

 

 

(152)

 

(914)

 

 

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

536D

36.5"

 

 

36"

 

 

-

 

 

 

 

 

31.25"

 

 

33"

 

 

 

11"

2.75"

 

59.5"

 

 

22.5"

 

 

 

31.0"

 

 

6"

 

37.0"

 

 

 

15.5"

13"

(927)

 

 

(914)

 

 

 

 

 

 

(794)

 

 

 

(838)

 

 

(279)

(70)

 

(1511)

 

(587)

 

 

 

(787)

 

 

(152)

 

(914)

 

 

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

560AA

60.75"

 

45.25"

 

10"

 

 

 

 

31.25"

 

 

33"

 

 

 

11"

2.75"

 

59.5"

 

 

22.5"

 

 

 

31.0"

 

 

6"

 

37.0"

 

 

 

15.5"

13"

560AD

(1543)

 

(1149)

 

(254)

 

 

 

 

(794)

 

 

 

(838)

 

(279)

(70)

 

(1511)

 

(587)

 

 

(787)

 

 

(152)

 

(914)

 

 

 

(394)

(318)

560DD

60.75"

 

36"

 

 

-

 

 

 

 

 

31.25"

 

 

33"

 

 

 

11"

2.75"

 

59.5"

 

 

22.5"

 

 

 

31.0"

 

 

6"

 

37.0"

 

 

 

15.5"

13"

(1543)

 

(914)

 

 

 

 

 

 

(794)

 

 

 

(838)

 

 

(279)

(70)

 

(1511)

 

(587)

 

 

 

(787)

 

 

(152)

 

(914)

 

 

 

(394)

(318)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

See table on next page for dimensions O, P, Q, and R.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

OWNERS MANUAL 1188716 (02/07)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

PAGE5 OF44

SPECIFICATIONS

 

 

 

 

 

 

 

 

 

500 SERIESRESTAURANTRANGES

INTERIORDIMENSIONS ANDUTILITYDATA

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Left (or Only) Oven

 

Right Oven

 

Burners

 

Gas Connection

Electric Connect.

Model Number

Interior Dimensions

Interior Dimensions

(number of and BTU/hour)

Total BTU/hour

Location

Location

 

Width

Depth

Height

Width

 

Depth

 

Height

Open

Oven

 

O*

P*

Q*

R*

X536A

26.125"

24"

14.25"

-

 

-

 

-

6@33,000 Nat

1@32,000 Nat

230,000 Nat

3.25"

30.25"

24"

6"

(664)

(610)

(362)

 

 

6@24,000 LP

1@30,000 LP

174,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

X536D

26"

26.5"

14"

-

 

-

 

-

6@33,000 Nat

1@45,000 Nat

243,000 Nat

3.25"

30.25"

-

-

(660)

(673)

(356)

 

 

6@24,000 LP

1@40,000 LP

184,000 LP

(82)

(768)

 

 

 

 

 

 

 

 

X560AA

26.125"

24"

14.25"

26.125"

 

24"

 

14.25"

10@33,000 Nat

2@32,000 Nat

394,000 Nat

3.25"

30.25"

24"

6"

(664)

(610)

(362)

(664)

 

(610)

 

(362)

10@24,000 LP

2@30,000 LP

300,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

 

 

 

 

 

 

 

1@32,000 and

 

 

 

24"

6"

X560AD

26.125"

24"

14.25"

26"

 

26.5"

 

14"

10@33,000 Nat

1@45,000 Nat

407,000 Nat

3.25"

30.25"

(664)

(610)

(362)

(660)

 

(673)

 

(356)

10@24,000 LP

1@30,000 and

310,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

 

 

 

 

 

 

 

1@40,000 LP

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

X560DD

26"

26.5"

14"

26"

 

26.5"

 

14"

10@33,000 Nat

2@45,000 Nat

420,000 Nat

3.25"

30.25"

-

-

(660)

(673)

(356)

(660)

 

(673)

 

(356)

10@24,000 LP

2@40,000 LP

320,000 LP

(82)

(768)

 

 

 

 

 

S536A

26.125"

24"

14.25"

-

 

-

 

-

6@27,000 Nat

1@32,000 Nat

194,000 Nat

3.25"

30.25"

24"

6"

(664)

(610)

(362)

 

 

6@21,000 LP

1@30,000 LP

156,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

S536D

26"

26.5"

14"

-

 

-

 

-

6@27,000 Nat

1@45,000 Nat

207,000 Nat

3.25"

30.25"

-

-

(660)

(673)

(356)

 

 

6@21,000 LP

1@40,000 LP

166,000 LP

(82)

(768)

 

 

 

 

 

 

 

 

S560AA

26.125"

24"

14.25"

26.125"

 

24"

 

14.25"

10@27,000 Nat

2@32,000 Nat

334,000 Nat

3.25"

30.25"

24"

6"

(664)

(610)

(362)

(664)

 

(610)

 

(362)

10@21,000 LP

2@30,000 LP

270,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

 

 

 

 

 

 

 

1@32,000 and

 

 

 

24"

6"

S560AD

26.125"

24"

14.25"

26"

 

26.5"

 

14"

10@27,000 Nat

1@45,000 Nat

347,000 Nat

3.25"

30.25"

(664)

(610)

(362)

(660)

 

(673)

 

(356)

10@21,000 LP

1@30,000 and

280,000 LP

(82)

(768)

(610)

(152)

 

 

 

 

 

 

 

 

 

 

 

 

 

1@40,000 LP

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

S560DD

26"

26.5"

14"

26"

 

26.5"

 

14"

10@27,000 Nat

2@45,000 Nat

360,000 Nat

3.25"

30.25"

-

-

(660)

(673)

(356)

(660)

 

(673)

 

(356)

10@21,000 LP

2@40,000 LP

290,000 LP

(82)

(768)

 

 

 

 

 

* See figure on previous page for location of utility connections.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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.

All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control panel, or the bottom just below the oven compartment, as combustion air enters through these areas.

NOTICE

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

Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6" past the appliance and the bottom edge be located 78" above the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-offgrease in a drip pan, unusually installed with a filter.

A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.

The exhaust fan should be installed at least 2" above the vent opening at the top of the range.

If the range is connected directly to an outside flue, a CSA design-certifieddown draft diverter must be installed at the flue outlet of the oven and connected to the flue.

PAGE6 OF44

OWNERS MANUAL 1188716 (02/07)

500 SERIESRESTAURANTRANGES

SPECIFICATIONS

In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the OFF position. Do this only long enough to check equipment performance. Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test.

GASSUPPLY

A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2).

The serial plate is located on the right side of the range (See Figure 1). The serial plate 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 4" W.C. (0.99 kPa). For propane gas, it is set to 10" W.C. (2.48 kPa).

If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the applicable national codes.

This appliance should be connected ONLY to the type of gas for which it is equipped.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.

An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to which it is connected.

Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.

All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases. NEVER use 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).

ELECTRICALREQUIREMENTS

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 applicable national codes. An electrical diagram is located on the rear of the range, near the motor.

Usually the range is furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz, single-phaseprong plug. Total maximum power for 115V units is 4.8 amperes.

The range can be ordered to operate on 208V 60Hz 1-phaseor3-phasecurrent, in which case the electric power supply must be wired to one or two junction boxes (one for each oven), each with a terminal block on the rear of the range. Total maximum power for 208V units is 2.6 amperes.

OWNERS MANUAL 1188716 (02/07)

PAGE7 OF44

OPERATION

500 SERIESRESTAURANTRANGES

OPERATION

DANGER

EXPLOSION AND ASPHYXIATION HAZARD

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

CAUTION

To eliminate gas build up which could result in an explosion, in the event of main burner ignition failure wait five minutes before attempting to relight the pilot or burner.

The controls for the burners and oven(s) are located on the valve panel on the front of the range. If the pilots need to be lit, follow the steps listed in each section below.

LIGHTINGAFTERGASHASBEENSHUTOFF

When turning the main gas supply on after the gas supply has been shut off, do the following:

1.Make sure the gas supply valve, located on the front valve panel, is in the OFF position.

2.Make sure all of the control valves are in the OFF position.

3.Turn on the incoming gas supply.

4.Turn the gas supply valve, located on the front valve panel, to the ON position.

5.Light the pilots as described below.

6.Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.

OPERATION OFTOPBURNERS

To operate a top burner, turn the corresponding control knob on the front panel to the desired flame level. Each top burner has its own pilot. If a top-burnerpilot needs to be lighted, do the following:

1.Turn all the top-burnercontrol knobs to the OFF position.

2.On S500 models, turn one of thetop-burnercontrol knobs to the pilot position, push the knob inward, and hold it in place. Depress and hold down the spark switch (the black button between the control valves). A spark from the ignitor to the pilot can be seen and heard. When the pilot lights, release the spark switch, but continue holding the knob in for 30 to 45 seconds. When the knob is released, the pilot should remain lit.

On X500 models, depress and hold down the spark switch (the black button between the control valves). A spark from the ignitor to the pilot can be seen and heard. When the pilot lights, release the spark switch.

3.Repeat step 2 for the all other top-burnerpilots that need to be lighted.

OPERATION OFOVEN

To operate an oven, turn the oven-thermostatknob on the front panel to the desired temperature. On convection ovens, the blower is controlled by anON-OFFswitch.

Each oven has its own pilot. If an oven pilot needs to be lighted, do the following:

1.Turn the oven thermostat to the OFF position.

2.For convection ovens, turn the fan switch to the OFF position.

3.Open the oven door and remove the oven bottom and fire plate to expose pilot and burner.

4.Open the kick panel below the oven door and depress red button on oven safety valve.

5.Light constant pilot (the pilot without a capillary tube holder).

6.Close the kick panel and replace the fire plate and oven bottom.

PAGE8 OF44

OWNERS MANUAL 1188716 (02/07)

500 SERIESRESTAURANTRANGES

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 the lowest temperature.

3.Turn the main gas valve on the valve panel to OFF.

4.Turn-offthe gas supply to the oven.

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 1188716 (02/07)

PAGE9 OF44

OPERATION

500 SERIESRESTAURANTRANGES

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 6-1/2size 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.

 

 

 

 

 

 

 

 

PAGE10 OF44

OWNERS MANUAL 1188716 (02/07)