Southbend 171-40D Owner's Manual
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A MIDDLEBY COMPANY
FOR FUTURE REFERENCE
Please complete this information and retain this manual for
the life of the equipment.
OWNER’S MANUAL
INSTALLATION
USER’S GUIDE
SERVICE
PARTS
INFRAmRED BROILERS
IMPORTANT
MODELS: 17+4OA, 17%4OC, 17l-4OD
These instructions should be read thoroughly before attempting installation. Installation
and Start Up should be performed by a qualified service technician. The Manufacturer,
Southbend (Head Office: 1100 Old Honeycutt Rd., Fuquay-Varina, North Carolina
27526), informs you that unless the installation instructions for the above described
Southbend product are followed and performed by a qualified service technician, (a
person experienced in and knowledgeable concerning the installation of commercial gas
and/or electrical cooking equipment) then the terms and conditions of the Manufacturer’s
Limited Warranty will be rendered void and no warranty of any kind shall apply.
If the equipment has been changed, altered, modified or repaired by other than a
qualified service technician during or after the 12-month limited warranty period, then
the manufacturer shall not be liable for any incidental or consequential damages to any
person or to any property which may result from the use of the equipment thereafter.
Some States do not allow the exclusion or limitation of incidental or consequential
damages, so the above limitation or exclusion thereto may not apply to you.
In the event you have any questions concerning the installation, use, care, or service of
the product, write Customer Service Department, Southbend, 1100 Old Honeycutt Rd.,
Fuquay-Varina, North Carolina 27526.
WARNTNGz 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.
$4.00
INFRA-RED BROILERS
(Manual Section BR)
Congratulations! You have just purchased one of the finest pieces of heavy-duty, commercial
cooking
equipment on the market today.
You will find that your new equipment, like all Southbend equipment, has been designed and
manufactured to some of the toughest standards in the industry
- those of Southbend Corporation.
Each piece of Southbend equipment has been carefully engineered and designs have been
verified through laboratory tests and field installations in some of the more strenuous commercial
cooking applications. With proper care and field maintenance, you will experience years of reliable,
trouble-free operation from your Southbend equipment. To get the best results, it’s important that
you read this manual carefully.
TABLE OF CONTENTS:
SECTION ONE - INSTALLATION
Speciiications . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SECTION TWO - USERS GUIDE
Warranty............................................................... 1
Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
CookingHints........................................................... 5
Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SECTION THREE - SERVICE
Adjustments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Trouble Shooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
SchematicDrawings...................................................... 6
SECTION FOUR - PARTS
Parts List . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
1
3
2
6
1
4
1
Southbend I&a-Red Broilers are unique in design. They incorporate our exclusive Schwa& ceramic tile burners,
which generate in&a-red rays that provide better quality products in about one half the broiling time, with less gas
input than ordinary broilers. Very little energy is wasted in heating secondary surfaces, as is necessary in
conventional-type broilers.
Since the surface of these tiles becomes red hot in less than one-half minute, the unit is ready to start broiling with
a very short preheat time, thereby saving time, labor and energy.
These glowing surfaces emit intense infra-red rays which are transmitted directly onto the product, thereby
yielding better tasting broiled food in less time.
Use of 100% clean primary air, which is constantly conveyed to these burners, insures efficient combustion and
maintains full production capacity and maximum recovery, even in the severest conditions of grease vapors and
smoke atmospheres, which are created during any broiling process.
The Southbend I&a-Red Broilers provide such speed and recovery that broiling techniques may require some
mod&&ion in order to take full advantage of its productive capabilities.
CAUTION.
POST IN PROMINENT LOCATION INSTRUCTIONS TO BE FOLLOWED
IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION
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INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE.
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CAN BE OBTAlNED FROM LOCAL GAS SUPPLIER.
RETAIN THIS MANUAL FOR FUTURE RoEFERENCE.
FORYOUR SAFJ3TY
DO NOT STORE OR USE GASOLINE OR OTHER
FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE.
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d
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KEEP AREA AROUND APPLIANCES FREE AND CLEAR FROM
coMEnJsTIBLEs.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN EQUIPMENT
AT THE MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS
COMPANY OR GAS SUPPLIER FOR SERVICE.
m southbend
A AQDDLEl3Y CNFANY
~100 Old Honeycgtt @ad
Fuquay-Varina. NC 27526
(919) 552-9161
FAX (919) 552-9798
(800) 248-2558
INFRA-RED BROILERS
INSTALLATION
SPECIFICATIONS
Southbend Magic Ray Infra-Red Broiler
MODELS: 17b4OA
17l-4oc
171-400
Blower Switch
Broiler Section
% Rack Extends 18”
- 1%” NfJT Manifold
- Range Oven
Forward
When Pulled Out
Thermostatically
Controlled
ELECTRIC:
Supply, 115 VAC - 60 Hz - 15 AMP, by cord with 3-prong plug. Blower motor rated at 1.0 AMP for
“A” suffix units, and less than 1.0 AMP for “D” suffix units.
OPTIONAL:
Warming oven may be equipped with a 3000-watt element. This circuit has a separate 208/236 volt,
single phase, 20 amp supply.
SECTION ONE
INFRARED BROILERS
- INSTALLATION
PAGE 1
w
SPECIFICATIONS
MODELS 17%40A
17%4oc
17-b40D
FOR BROILER SECTION
1”
BROILER SECTION
ONLY
Q X” Pipe Gas Connection
TOP VIEW
FOR
INFRA-RED BROILERS
SECTION ONE - INSTALLATION
PAGE 2
FRONT VIEW
.E: 1132”
a 1”
L,lho I” U.S.A
s-88
INSTALLATION
/
GENERAL:
The installation must conform with local codes, or in the absence of local codes, with the National
Fuel Gas Code, ANSI 2223.1-1984. In addition, units with Convection Oven Base must be electrically grounded and comply with local codes, or in the absence of local codes, with the National
Electrical Code ANSI NFPA 70-1984.
The appliance should be connected ONLY to the type of gas for which it is equipped. All Southbend
equipment is adjusted at the factory, however, burner air shutters and pilot heights should be checked
at installation and adjusted if necessary. Check type of gas on serial plate in the compartment below
the oven.
For orifice sizes and pressure regulator settings, refer to the chart under “SPECIFICATIONS.”
There are two (2) independent gas connections on this unit. A 314” NPT line supplies the broiler
section and its connection is at the rear, top left. The installer should use a 314” NPT service shutoff
valve at this connection. The broiler section is equipped with a pressure regulator which maintains
a gas pressure of 4” W.C. for natural gas, and 10” W.C. for propane gas on the broiler burner’s
manifold.
The 1%” NPT manifold pipe running across the front of the unit supplies gas only to the lower
thermostatically controlled oven. Units can be batteried by joining the unions at the ends of the
manifolds. This manifold is not equipped directly with a pressure regulator. However, the manifold
must be connected with an adequately-sized gas appliance pressure regulator adjusted to supply a
pressure to this manifold as marked on the serial plate; 6” W.C. for natural gas and 10” W.C. for
propane gas. In addition, the pressure regulator must meet the following requirements:
1.
The pressure regulator installed should be certified by a recognized testing agency.
2.
Unless the pilots are separately regulated, the regulator should be acceptable for total pilot
load application.
3.
The regulator must have a maximum regulation capacity for the total connected load.
4.
The regulator must have a pressure adjustment range to allow adjustment to the manifold
pressure on the appliance rating plate.
5.
Unless the manifold pressure of all connected appliances is the same, a separate regulator must
be supplied for each unit(s) to indicate unit or units having differing manifold pressures.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of
gas required for satisfactory performance. A steady supply pressure, between 7” W.C. and 8” W.C.
for natural gas and 11” W.C. and 12” W.C. for propane gas, is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any apppreciable drop. Fluctuations of more than 25% on natural gas and 10% on propane gas will create pilot problems and
affect burner operating characteristics. Contact your gas company for correct supply line sizes.
A 118” pressure tap for the oven is located on the 1%” manifold.
A l/8” pressure tap is located on each broiler manifold of the 171-40A and 171-4OC, just behind the
panel above the broiling section. On 171-40D units, the l/8” pressure tap is just after the pressure
regulator at the right front, on top of the unit.
All pipe joints should be tested for leaks with a soap and water solution before operating the unit.
The test pressure should not exceed 14” W.C.
CAUTION: THIS 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 l/2 PSIG (3.45 kPa).
THIS 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 l/2 PSIG (3.45 kPa).
SECTION ONE - INSTALLATION
INFRA-RED BROILERS
PAGE 3
INSTALLATION
I
EXHAUST FANS AND CANOPIES:
Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy
extend 6” past appliance and be located 6’ 6” from the floor. Filters should be installed at an angle
of 45 degrees or more with the horizontal. This prevents dripping grease and facilitates collecting
the run-off grease in a drip pan, usually 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 vacuum. In case of unsatisfactory performance on any appliance, check with the exhaust fan in the “OFF” position.
WALL EXHAUST FAN:
the shelf or backsplash.
All units must be installed in such a manner that the flow of combustion and ventilation air are
not obstructed. Provisions for an adequate air supply must also be provided. Do not obstruct the
blower air intake duct at the lower rear of the unit, or the bottom front just below the oven compartment, as combustion air enters through these areas.
NOTE: Due to the variety of problems encountered by outside weather conditions, venting by
canopies or wall fans are preferred over any type of direct venting.
Minimum clearances from combustible construction are:
6 INCHES FROM SIDES
No additional clearance from the sides and back is required for normal service, as the units are
serviceable from the front.
Should be installed at least 2 feet above the vent opening at the top of
6 INCHES FROM BACK
6 INCHES FROM FLOOR
LEGS OR OPTIONAL CASTERS:
1. A set of legs or casters are packed in the unit. A threaded receptacle is fastened to the base
frame at each corner. Each leg or caster has a similar mating thread.
2. Raise unit sufficiently to allow legs or casters to be screwed into the receptacles. For safety,
“shore up” and support the unit with an adequate blocking arrangement strong enough to
support the load.
3. Lower unit gently. Never drop or allow the unit to fall.
4. The legs or casters can be adjusted to overcome an uneven floor.
5. After the unit has been leveled, tighten the lock nuts.
FOR AN APPLIANCE EQUIPPED WITH CASTERS, THE INSTALLATION SHALL
BE MADE WITH A CONNECTOR THAT COMPLIES WITH THE STANDARD FOR
CONNECTORS FOR MOVABLE GAS APPLIANCES, ANSI 221.691979, AND
ADDENDA, Z21.69a-1963, AND A QUICK-DISCONNECT DEVICE THAT COMPLIES
WITH THE STANDARD FOR QUICK-DISCONNECT DEVICES FOR USE WITH GAS
FUEL, ANSI 221.41-1978, AND ADDENDA, Z21.41a-1981 AND Z21.41b-1963. ADEQUATE MEANS MUST BE PROVIDED TO LIMIT THE MOVEMENT OF THE
APPLIANCE WITHOUT DEPENDING ON THE CONNECTOR AND THE QUICKDISCONNECT DEVICE OR ITS ASSOCIATED PIPING TO LIMIT THE APPLIANCE MOVEMENT.
IF DISCONNECTION OF THIS RESTRAINT IS NECESSARY TO MOVE THE
APPLIANCE FOR CLEANING, ETC., RECONNECT IT WHEN THE APPLIANCE
IS MOVED TO ITS ORIGINALLY INSTALLED POSITION.
INFRARED BROILERS
SECTION ONE - INSTALLATION
PAGE 4
WARNING:
WARNING:
LRho in U.S.A.
8-88
INSTALLATION
GAS CONNECTION:
A. BROILER SECTION:
1. Locate the 314” NPT threaded pipe nipple protruding from the upper left rear of the unit.
2. Connect gas supply to this nipple. Use pipe joint compound which is suitable for LP gas
on all threaded connections.*
3. Check for gas leaks with a soapy water solution. NEVER USE AN OPEN FLAME.
*It is recommended that a main shutoff valve be provided outside the unit at the time of
installation.
B. OVEN SECTION:
On all threaded connections the pipe joint compound must be approved for use with natural
and LP gas.
I. INDIVIDUAL UNITS:
1. Remove valve panel.
2. Level the unit by adjusting the legs. Use a long spirit level on the racks and front top rail.
t
3. A. For units without a rear gas connection, connect the gas supply to the right or left
side of the manifold. Be sure to cap the unused side.
B. For units with a rear gas connection, the gas supply to the unit will be made at
the right rear. Be certain both ends of the manifold are capped.
4. Turn off all burner valves.
5. Turn on gas supply and immediately check all gas connections for leaks. Use soapy
water only. Never use an open flame.
6. Put valve panel back onto the unit.
II. ASSEMBLY OF BATTERY:
The units were aligned and fitted at the factory, from left to right as listed on the factory
order, and must be installed in this order to expect proper alignment and fit.
1. Position the center range of the battery and carefully level unit. Use a long spirit level
four ways; across front top rail and the rear collar plate, and along each edge.
2. Remove all valve panels. Mark, so they will be returned to their respective unit.
3. Bring up adjacent units, level by same method and by using the center unit as reference. Match front rails and rear collar plates. When battery is set on a masonry base
and legs are not used, shims may be used. Special attention should be given to Fry Top
ranges to allow proper drainage on griddles.
4. Where spreader plates are installed between units, the spreader plate should be secured
to each adjacent unit at the front by means of the 1%” manifold and along the sides
toward the rear, by bolts into top angles of the adjacent units.
5. Connect units together by mating the unions. Make unions just HAND TIGHT at
this time.
6. Starting at the center and working toward the ends, tighten each union gradually,
going from one to another until all are finally tight. A special thin wrench which fits
the union nut is provided with each battery, or a chain wrench can be used.
INFRA-RED BROILERS
SECTION ONE - INSTALLATION
PAGE 5
1
INSTALLATION
7. Connect gas supply at right, left, or both ends. When a Spreader Plate with a “Tee”
connection is inserted in a battery, the gas supply may be connected at this point.
Ranges with rear connections may also be used in this respect. If five or more units
are batteried, more than one supply line should be used. Each supply line should have
a readily accessible, approved hand shutoff valve.
8. “Open” ends of the manifold must be capped.
9. Turn off all burner valves.
10. Turn on gas supply and immediately check all unions for leaks. USE SOAPY WATER
ONLY FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK
FOR GAS LEAKS.
11. When entire gas system has been proved, turn off gas supply during additional
installation.
12. A filler to cover the “gap” between the range fronts is provided. They have been fitted,
and holes were drilled into the vertical members of the frames at the factory. They were
marked and wrapped and are packed in the ovens.
13. Place the filler over its respective “gap.” Line up the predrilled holes and fasten with
sheet metal screws.
14. Top filler strip - place over edge of side angle of adjacent range and secure to side of
broiler to form a sanitary seal between ranges.
WARNING:
TUBULAR GAS LINES ARE LOCATED ON THE LEFT SIDE OF THE STANDARD
OVEN BASE UNITS BEHIND THE FILLER SECURING SCREW AREA. IF HOLES
NEED TO BE DRILLED, CARE MUST BE TAKEN AND INSPECTION MADE TO
INSURE GAS LINES ARE NOT PUNCTURED.
ELECTRICAL CONNECTION:
The standard electrical equipment is for a 115 VAC, 60 cycle, 15 AMP single phase system and is
supplied by a cord set with a third wire ground and a three-prong plug which fits any standard 115V,
three-prong grounded receptacle. The blower is powered by a l/40 HP motor, using 1 AMP, on “A”
suffix models (see Diagram 3) and a l/80 HP motor, using less than 1 AMP on “D” suffix models (see
Diagram 2). Location of diagram will be attached near the blower motor.
WARNING:
THE THREE-PRONG (GROUNDING) PLUG IS SUPPLIED FOR YOUR PROTECTION AGAINST SHOCK HAZARD AND MUST BE ELECTRICALLY GROUNDED
IN ACCORDANCE WITH LOCAL CODES, OR IN THE ABSENCE OF LOCAL
CODES, WITH THE NATIONAL ELECTRICAL CODE, ANSIlNFPA 70-1994. DO NOT
CUT OR REMOVE THE GROUNDING PRONG FROM THIS PLUG.
An optional electric element rated at 3,000 watt, 2081236 volts, is available in the warming oven.
This is indicated on the serial plate by the prefix EW. A separate electric supply, 208/236V, single
phase, 20 AMP, must be connected to the leads in a terminal box at the rear, near the top of the broiler
(see Diagram 1). Diagram will be on rear of unit near the top of the broiler. This installation must
conform
INFRA-RED BROILERS
SECTION ONE - INSTALLATION
PAGE 6
with local codes, or in their absence, with the National Electrical Code ANSINFPA 70-1984.
LR~O I” U.S.A.
a-as
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