Please complete this information and retain this
manual for the life of the equipment:
Model #:
Serial #:
Date Purchased:
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
MANUAL 1199790 REV 0 (6/14)
$21.00
170
270
WARNING
servicing this equipment.
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
P32D-171
171
INFRARED BROILER
MANUAL SECTION BR
Page 2
SAFETY PRECAUTIONS
INFRARED BROILER
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 ammable vapors and liquids in the vicinity of this or any other appliance.
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-off 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 ow
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. Disconnect power before opening kick panel below oven.
NOTICE
This appliance is intended for commercial use, and is only for professional use. It shall be used by trained,
qualied people.
Warranty will be void if service work is performed by other than a qualied 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.
Read these instructions carefully before attempting installation. Installation and initial startup should be performed
by a qualied installer. Unless the installation instructions for this product are followed by a qualied service
technician (a person experienced in and knowledgeable with the installation of commercial gas an/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
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
OWNER’S MANUAL 1199790 REV 0 (6/14)
PAGE
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Page 4
INTRODUCTION
The serial plate is located on the interior side of the lower front panel, as shown below.
Figure 1
Broilers Serial Plate Locations
INFRARED BROILER
On free standing models, the Serial Plate is located inside the unit behind the lter.
To remove the lter, push it up and pull out the bottom.
Figure 2
Oven Serial Plate Locations
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Location of Serial Plate
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Page 5
INFRARED BROILER
SPECIFICATIONS
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 specications 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.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2,
as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any
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 the cooking equipment and combustible construction. Clearance must
also be provided for servicing and for operation.
Minimum Clearances:
Sides6”
Back6”
Floor6”
Units that have 152.4 mm (6”) legs or casters, and may be installed on combustible oors.
Adequate clearance must be provided in the aisle and at the side and rear to allow operation and serviceability.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 6
SPECIFICATIONS
INFRARED BROILER
VENTILATION
WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove ue products can
cause headaches, drowsiness, nausea, or could result in death.
All units must be installed in such a manner that the ow of combustion and ventilation air is not obstructed. Provisions
for adequate air supply must be provided. Do not obstruct the front of the unit at the bottom where the air lter is
located or below the oven door as combustion air enters at these locations.
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.
If a ventilation canopy is used, it is recommended that the canopy extend 152.4 mm (6”), past the appliance and that
the bottom edge be located 1981 mm (6’6”) from the oor. Filters should be installed at an angle of 45° or more from the
horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually
installed with a lter.
A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish
pilot ames. Fresh air openings approximately equal to the fan area will relieve such a vacuum. The exhaust fan should
be installed at least 609.6 mm (24”), above the vent opening at the top of the unit.
NOTICE
Due to the variety of problems encountered by outside weather conditions, venting by canopies or wall fans is
preferred over any type of direct venting.
If the unit is connected directly to an outside ue, a CSA design certied down draft diverter must be installed.
In case of unsatisfactory performance on any 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.
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 7
INFRARED BROILER
SPECIFICATIONS
FREE STANDING BROILERS
ELECTRICAL SUPPLY
Free-standing models (170, 171, and 270) units are wired standard 120V (60Hz single-phase AC). 120V models have
a 7-foot (2134 mm) power cord with a grouded plug. Optional units wired for 208/240V power and have a junction-box
located behind the blower switch for connecting wires to a single-phase 208/240V source. Blower motor requires 1 amp.
An electrical diagram is located behind the air-intake lter on free-standing models (see Figure 1).
An electrical diagram for oven base broilers is located on the rear of the oven.
The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. An
electrical diagram is located on the rear of the oven, near the motor.
GAS SUPPLY
Southbend cooking equipment is design-certied for operation on natural or propane gases. Southbend cooking
equipment is shipped congured and adjusted for the type of gas specied by the purchaser, which is indicated on the
serial plate (see Figure 1. Connect the Southbend cooking equipment ONLY to the type of gas for which it is congured
and adjusted.
Free-standing broilers (170, 171, and 270) have a 3/4” NPT rear male gas connection.
The broiler sections are design-certied for operation on natural or propane gases. For natural gas, the regulator is set to
9.963 mbar (4” W.C.). For propane gas, it is set to 24.909 mbar (10” W.C.).
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 National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation
Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.
If using a exible-hose gas connection, the I.D. of the hose must not be smaller than the connector on the unit and
must comply with ANSI Z21.69. An adequate means of restraint to prevent undue strain on the gas connection must be
provided as outlined in the installation section of this manual.
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” NPT pressure tap is located on the manifold to measure the manifold
pressure (See Figure 3). The supply line to the unit should be no smaller than the inside diameter of the pipe on the unit to
which it is connected.
To ensure optimum unit operation the pressure in the main supply line, when all units are operating simultaneously, should
not drop below 17.436 mbar (7” W.C.) for natural gas and 27.4 mbar (11” W.C.) for propane gas.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 8
SPECIFICATIONS
INFRARED BROILER
OVEN BASE BROILERS
ELECTRICITY SUPPLY
Broilers with convection-oven bases with optional electronic ignition require electric power (50Hz or 60Hz single-phase
AC). 120V models have a 7-foot (2134 mm) power cord with a grounded plug (1.0 amps for “D” Models and 4.8 amps for
“A” Models). The 208/240V models have a terminal block for connection to a single-phase 208/240V source (1.0 amps for
“D” Models and 2.6 amps for the “A” Models).
The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local
codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. An
electrical diagram is located on the rear of the oven.
GAS SUPPLY
Southbend cooking equipment is design-certied for operation on natural or propane gases. Southbend cooking
equipment is shipped congured and adjusted for the type of gas specied by the purchaser, which is indicated on the
serial plate (see Figure 2). Connect the Southbend cooking equipment ONLY to the type of gas for which it is congured
and adjusted.
Oven base broiler has a 1-1/4” front gas manifold that can be coupled to adjacent section(s). Sections can be ordered
with an optional 1” rear gas connection with a male NPT connector. Minimum supply pressure is 17.436 mbar (7” W.C.) for
natural gas, 27.4 mbar (11” W.C.) for propane. An external pressure regulator and shut off valve must be provided. If using
a exible-hose gas connection, the I.D. of the hose must not be smaller than the connector on the unit and must comply
with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain on the gas connection.
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 National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation
Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.
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,
(See Figure 4). The supply line to the sectional unit should be no smaller than the inside diameter of the pipe on the
equipment to which it is connected.
To ensure optimum unit operation the pressure in the main supply line, when all units are operating simultaneously, should
not drop below 17.436 mbar (7” W.C.) for natural gas and 27.4 mbar (11” W.C.) for propane gas.
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 9
INFRARED BROILER
1/8" NPT
Pressure Tap
1/8" NPT
Figure 3
Free Standing Broiler Preasure Tap Location
SPECIFICATIONS
Figure 4
Oven Base Broilers Pressure Tap Locations
1/8" NPT
PRESSURE TAP
PRESSURE TAP
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 10
INSTALLATION
INFRARED BROILER
INSTALLATION
NOTICE
These installation procedures must be followed by qualied 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 the Propane Installation Code CAN/CGA-B149.2,
as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any
pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa) or 35 mbar (14” W.C).
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) 35 mbar (14” W.C).
NOTICE
EXHAUST FANS AND CANOPIES: It is recommended that the Southbend equipment 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.
STEP 1: 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.
For each section, do the following:
1. Cut the banding straps and remove the corrugated cardboard surrounding the Southbend product. Do not remove
any tags or labels attached to the equipment until the unit is installed and working properly.
2. Cut the banding strap holding the equipment to the wooden skid.
3. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the appliance.
4. If the equipment is to be installed on 6” legs, go to Step 2a.
If the equipment is to be installed on 6” casters, go to Step 2b.
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Page 11
INFRARED BROILER
INSTALLATION
STEP 2A: ATTACH LEGS
A set of four legs is packed with equipment ordered with legs. (For units ordered with casters, go to Step 2b.)
1. Raise equipment sufciently to allow legs to be attached. For safety, “shore up” and support the equipment with an
adequate blocking arrangement strong enough to support the load.
2. Screw the legs into the leg pad holes, located on bottom at each corner. The legs should be fully screwed into the
leg pads.
3. Lower unit gently onto a level surface. Never drop or allow the unit to fall.
4. Go on to Installation Step 3.
Figure 5
Installation of Legs
STEP 2B: ATTACH CASTERS
NOTICE
For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances,
CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for
Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9, (2) adequate
means must be provided to limit the movement of the appliance without depending on the connector and the quickdisconnect device or its associated piping to limit the appliance movement, and (3) the restraining means should be
attached to a frame member on the back of the unit.
A set of four casters is packed with equipment 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 oor. Casters are provided with a tting for proper lubrication
when required.
1. Raise unit sufciently to allow the casters to be attached. For safety, “shore up” and support the unit 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 unit.
3. Lower the unit gently onto a level surface. Never drop or allow the unit to fall.
4. Go to Installation Step 3.
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INSTALLATION
Figure 6
Installation of Casters
INFRARED BROILER
STEP 3: ATTACH RESTRAINT
NOTICE
For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances,
CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for
Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9, (2) adequate
means must be provided to limit the movement of the appliance without depending on the connector and the quickdisconnect device or its associated piping to limit the appliance movement, and (3) the restraining means should be
attached to a frame member on the back of the unit.
Install the restraint cable to an appliance mounted on casters using the following procedure:
1. Secure the restraining device bracket (item “B” in the following illustration) to a wall stud located as close as
possible to the appliance connector inlet and outlet connections. Use four #12 screws (item “C”) and plastic
anchors (item “A”) if necessary.
2. Install eye-bolt (item “F”) to a frame member on the rear of the equipment. After checking carefully behind the
frame member for adequate clearance, drill a 1/4” hole through the frame member.
3. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4”
drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”).
4. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt.
5. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or kinking
of the appliance connector.
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Page 13
INFRARED BROILER
I
A
Figure 7
Installation of Restraint
INSTALLATION
C
B
H
G
F
E
D
Be sure all controls are turned off prior to disconnecting. After reconnecting, be sure all controls are turned off and all
pilots are lit.
NOTICE
Adequate means must be provided to limit the movement of the appliance without depending on the connector and
the quick-disconnect device or its associated piping to limit the appliance movement.
The restraining means should be attached to a frame member on the back of the unit.
STEP 4: CONNECT BATTERY SECTIONS (OVEN BASE ONLY)
If the unit is part of a battery, and the battery was shipped partially disassembled, connect the battery sections using the
following procedure.
1. Remove valve panels from all sections. Mark them so that they can be returned to their respective section.
2. Position the center section of the battery and carefully level that unit. Use a long spirit level four ways; across front
top rail and the rear edge, and along each side edge.
3. If not already in place, attach pipe-union to front manifold of the battery. Screw it in far enough to be able to slide the
adjacent section into position.
4. Bring up adjacent section and level it using the same method and by using the center unit as reference. Match front
rails and rear edge. When a battery is set on a masonry base and legs are not used, shims may be used. Special
attention should be given to griddle tops to allow proper drainage.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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INSTALLATION
5. Bolt the frames of the sections together.
6. Connect the front manifolds using the pipe-union.
7. Attach the trim-strip between the section tops.
8. Install the continuous front-rail, if ordered.
9. Slide control knobs onto their shafts (to operate the sections during the installation procedure), but do not yet
reattach valve panels or front-panel trim pieces.
INFRARED BROILER
STEP 5:CONNECT ELECTRICITY (OVEN BASE)
A wiring diagram is located behind on the rear of the oven. Be sure that the input voltage and phase match the
requirements shown on the serial plate.
Oven-bases ordered with a 115V, 60Hz, single-phase electrical rating are factory-supplied with a three-wire cord with
a three-prong plug that ts any standard three-prong grounded receptacle. Each standard oven requires a 15 ampere
supply, while each convection oven requires a 20 ampere supply.
Oven-bases ordered with a 208/236V, 60Hz, single- or three-phase electrical rating are factory-equipped with a two-pole
terminal block located behind cover plate located on the rear of the unit. To connect the supply wires, remove the cover
plate. Route the supply wires and the grounding wire through the strain relief tting 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-attach the cover plate.
Three phase units are wired as above, using only two supply wires. The third wire is not used and must be properly
terminated.
All units are shipped wired as specied by factory order. Conversion between single-phase and three-phase can be
accomplished by referring to phase loading and line amperes chart on the wiring diagram for wire size and ampere
requirements.
STEP 6: CONNECT ELECTRICITY (BROILER)
Wiring diagram location will vary depending on the model:
- For broilers with an oven base the wiring diagram is located on the rear of the oven base.
- For free standing broilers the wiring diagram is located behind the lter (See Figure 1)
Be sure that the input voltage and phase match the requirements shown on the serial plate.
Broilers ordered with a 115V, 60Hz, single-phase electrical rating are factory-supplied with a three-wire cord with a three-
prong plug that ts any standard three-prong grounded receptacle. Each standard oven requires a 15 ampere supply.
Broilers ordered with a 208/240V, 60Hz, single phase electircal rating are factory supplied with a three wire cord. A plug,
(not provided) must be installed.
An optional electic element rated at 3000 watts, 208/240V, is available in the wiring oven. ** This is indicated on the serial
plate by the prex EW. A seperate electric supply, 208/240V, single phase, 20 AMP must be connected to the leads in a
terminal box at the rear, near the top of the broiler. This installation must conrm with local codes, or in their absence, with
the NATIONAL ELECTRICAL CODE ANSI/NFPA 70-Latest Edition. Canadian installation must comply with CSA C22.1
Canadian Electrical Code Parts I and II.
STEP 7: CONNECT GAS SUPPLY
If the Southbend equipment is being installed at over 2,000 feet altitude and that information was not specied when
ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service Department.
Failure to install with proper orice sizing will result in poor performance and may void the warranty.
Southbend equipment is design-certied for operation on natural or propane gases. The units are shipped congured and
adjusted for the type of gas specied by the purchaser, which is indicated on the serial plate (see Figure 1). Connect the
equipment ONLY to the type of gas for which it is congured and adjusted.
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 15
INFRARED BROILER
Minimum supply pressure is 7” W.C. for natural gas, 11” W.C. for propane. An external pressure regulator and shut off
valve are provided. If using a exible-hose gas connection, the I.D. of the hose must not be smaller than the connector on
the equipment, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain on
the gas connection.
If applicable, the vent line from the gas pressure regulator shall 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 the Propane Installation Code CAN/CGA-B149.2, as applicable.
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.
The supply line to the unit should be no smaller than the inside diameter of the pipe on the equipment to which it is
connected.
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 EQUIPMENT HAS BEEN PUT INTO OPERATION.
TEST PRESSURE SHOULD NOT EXCEED 1/2 psi (3.45 kpa) or 35 mbar (14” W.C.).
INSTALLATION
STEP 8: CHECK THE INSTALLATION
1. Check that all screws and bolts are tightened.
2. Check electrical connection(s).
3. Check gas connection(s).
4. Move the appliance into the nal position at which it will be operated.
5. Check that the appliance is level. If not, adjust the legs or casters.
6. Check that the appropriate minimum clearances are satised (see page 5).
7. Check that there is sufcient clearance to fully open all doors and pull-out all broiler grid(s) and drippings drawer(s).
8. Check that adequate ventilation (fresh air supply and hood exhaust) is available.
9. Wipe clean all cooking surfaces.
10. Check that nothing is obstructing the air intake openings and/or the combustion-exhaust openings.
STEP 9: CHECK BROILER OPERATION
1. Turn electricity supply on.
2. Turn gas supply on. Immediately check all gas connections for leaks using soapy water.
3. Light the pilots (see the Operation section in this manual). Check pilots for correct ame height.
4. Check that electricity supply is connected properly by turning on the Blower switch.
5. Turn on the broiler burners and check for correct appearance and height at both the LOW and HIGH settings.
6. Check that gas supply is adequate by simultaneously turning on all burners of all appliances to their highest setting,
then again checking that all burner have bright red glowing appearance.
7. Turn-off all burners and blower. Allow appliance to cool.
STEP 10: SHUT-DOWN AND WIPE-CLEAN
1. Wipe clean all surfaces.
2. Unless the broiler is to be placed in service immediately, shut off the gas and electricity supplies.
3. Make sure that a copy of this manual will be available to the people who will operate and maintain the broiler.
.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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OPERATION
INFRARED BROILER
OPERATION
DANGER
EXPLOSION HAZARD
In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call the
emergency phone number of your gas supplier.
Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the ow
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 a burner ignition failure a ve minute
purge period must be observed prior to re-establishing ignition source.
NOTICE
This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety. Children should be supervised to ensure
that they do not play with the appliance.
NOTICE
Southbend Infrared broilers cook food in about half the time of conventional broilers, so adjust cooking times
accordingly.
LIGHTING AFTER GAS HAS BEEN SHUT OFF
When turning on the main gas supply after it has been shut off, do the following:
1. Make sure that all the control valves and power switches are in the OFF position.
2. Turn on the main gas supply valve(s).
3. Light the standing pilots of the appliance.
OPERATION OF INFRARED BROILER
Southbend Infrared broilers broil in half the time of ordinary broilers. The burners reach operating temperature in just 90
seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The broiling grid adjusts to four
heights, and rolls out for easy access. A blower delivers fresh, ltered air to prevent smoke and vapors from affecting
broiling efciency.
The broiler grid is 24-1/2” wide by 28” deep, and rolls out 17-1/4”. The front 3” of the grid receives less heat, and so can
be used as a holding area. As food cooks, drippings drain into a collection drawer that is out of the heat zone. To operate
the broiler, do the following:
Each broiler has two control valves. The valve on the left controls the two burners that heat the left side of the broiler, while
the valve on the right controls the two burners than heat the right side of the broiler.
1. Light the constant-burning pilots located near the front of the broiler burners (unless the pilots are already lit).
2. Press the Blower Switch to ON. (The broiler can be safely operated with the blower OFF, but the smoke and vapors
rising off the cooking food will reduce the infrared broiling efciency.)
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INFRARED BROILER
3. Turn the burner control(s) to HIGH and visually check that the burners have ignited. When the burners ignite, a
blue ame will cover the surface of the ceramics for 10-15 seconds. Within 30 seconds this haze will disappear and
the ceramics will glow red. The ame on the surface of the ceramics should be barely visible, with practically no blue
haze.
4. If searing the food to mark it with grid marks is desired, before placing food on the rack move the broiler rack to its
highest position and allow the burners to operate for ve minutes.
5. Turn the burner control(s) 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.
7. Pull out the rack, place food on it, and slide the rack back into the broiler. Remember that the front 3” of the rack
receives less heat so it can be used as a holding area. This holding area is marked by a 1/8” diameter rod.
8. Cook the food for the appropriate time, turning it when appropriate. Periodically check the broiler drippings drawer(s)
and empty if necessary.
9. When done broiling, turn the burner controls and blower switch to OFF. (To keep the broiler grid hot in order to mark
food with sear marks without preheating, turn the burner controls at LOW and move the broiler rack to its highest
position. The blower fan switch can be turned OFF.)
OPERATION
LIGHTING BROILER PILOTS
The pilots should burn continuously unless the broiler is to be completely shut down. Each broiler cavity has two pilots,
each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is automatically interrupted. To
light the pilots, do the following:
1. Turn all broiler burner valves to the OFF position.
2. Verify the main gas supply valve is turned “ON”.
3. Verify the blower switch is “OFF”.
4. Visually locate the pilots and light with long stem lighter or kitchen match.
5. Turn all broiler knobs to the “HIGH” position.
6. Turn the Blower switch “ON”.
OPERATION OF WARMING OVEN
Model 171 has an overhead warming oven that is heated by ue gases from the broiler. Operating the broiler only to heat
the warming oven is inefcient and so is not recommended. The warming oven is 25” wide by 25” deep.
SHUTDOWN OF BROILER
To place the broiler in a standby state (ready for use), turn all burner control valves & blower switch to OFF.
(The pilots will remain lit.)
To completely shut down the equipment for an extended period (or prior to disconnecting the gas supply), do the following:
1. Turn all burner control knobs & blower switch to OFF.
2. Turn OFF the manual shut-off valves of all gas supply connections. (This will extinguish all pilots.)
Each oven has a thermostatic control that can be set in the
oven 175°F to 550°F (66°C to 260°C). Convection ovens have a
fan that can be set to HI speed or LO speed.
For advice on using a convection oven, see the information on
the following two pages of this manual.
While cooking, if the door is opened on a convection oven, the
fan and heat will temporarily stop until the door is closed.
Do not allow excessive drippings and/or debris to accumulate
on the interior of the oven. When necessary, pull out and clean
the oven-bottom tray.
To light and start cooking, do the following:
FOR UNITS WITH A STANDING PILOT
1. Open kick panel and locate knob on valve assembly.
2. Turn the knob to PILOT and press inward. While holding the
knob inward, light the pilot with an appropriate lighter.
3. Hold knob in the inward position for 30 seconds and release.
The pilot should remain lit.
4. Turn the knob to ON and close kick panel.
5. Select on the thermostat the cooking temperature
appropriate for the food to be cooked.
6. For convection ovens, select the fan speed appropriate for
the food to be cooked.
FOR UNITS WITH ELECTRONIC IGNITION
1. Turn the Oven Gas Shut-Off Valve to ON.
2. Set the Oven Power Switch to ON. The pilot will light
automatically (You will hear a “snapping” sound until the pilot
ignites.)
3. Select on the thermostat the cooking temperature
appropriate for the food to be cooked.
4. For convection ovens, select the fan speed appropriate for
the food to be cooked.
5. On units with a cooking light, the light will go out when the
oven reaches the set temperature.
When done cooking, turn the Oven Power Switch to OFF and
turn the Oven Gas Shut-Off Valve to OFF.
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.
OWNER’S MANUAL 1199790 REV 0 (6/14)
WARNING
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OPERATION
INFRARED BROILER
SUGGESTIONS FOR COOKING USING A CONVECTION OVEN
As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (non-convection) 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 6-1/2 size 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:
Product
Timing
(minutes)
Temperature
Setting
Number of
Racks Used
Count per
Pan/Rack
Hamburger buns, 3 oz. - 4”18375°324
Yeast rolls - 1 oz.
10400°348
Use temperature and time recommended by manufacturer
for convection ovens for a 3 pan load.
Fruit pies, 46 oz. frozen
50375°34
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. frozen60325°34
Dutch apple pies, 46 oz. frozen50350°34
Baked potatoes, 8 oz.
60400°330 (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-blanched potatoes, frozen
16400°35lb.
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.
16400°332
Use manufacturer’s recommended temperature and time
CORRECTING PROBLEMS WHEN COOKING WITH A CONVENTION OVEN
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, but 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…pans are overloaded or batter is too thin
There is excessive meat shrinkage…lower oven temperature.
Cakes are too coarse…lower oven temperature
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COOKING HINTS
INFRARED BROILER
COOKING HINTS
Due to the speed of the Infra-red broiler, broiling times will be reduced and cooking techniques may need some modication.
For most broiling of steaks, chops, etc., the burners should be operated on “HI” and the degree of internal rareness and
surface condition can be controlled by raising or lowering the rack mechanism. For products such as sh, or fowl, where
the product must be broiled thoroughly, the ame may be reduced and rack position lowered to prevent charring of the
RARE - Deep Red CenterMEDIUM RARE - Red Center MEDIUM - Deep Pink Center
MEDIUM WELL - Light Pink Center WELL - Brown Center
FISH - Burners on low setting, grid in low position, place sh on a pan approximately 5 or more minutes accordingly based on type and thickness of
sh.
CHICKEN HALVES OR QUARTERS - Burners on low setting, grid in low position, approximately 12 to 14 minutes bone side up, approximately 5 minutes skin side up according to size.
THIS IS INTENDED AS A GUIDE. TEMPERATURE OF MEAT, SIZE OF PORTION, LOAD IN BROILER, DEGREE OF DONENESS, OR OTHER
VARIABLES WILL DETERMINE THE BROILING PROCEDURE.
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INFRARED BROILER
TROUBLESHOOTING BY OPERATOR
The following table lists the possible causes and solutions of problems that may occur during operation.
ProblemPossible Causes and Solutions
COOKING HINTS
A top burner will not light.
Oven will not heat up.
Blower of convection oven is not running.
Pilot(s) will not remain lit.
If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is likely
not within the equipment.
If the problem only occurs for the Southbend equipment, and if the above solutions to do not solve the problem, call for
repair service.
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.
– Check pilot position.
– Check and light the burner’s pilot.
– Check gas supply to unit.
– Check and light the oven pilot.
– Check gas supply to unit.
– Check that the oven’s blower control switch is in ON position.
– Check electricity supply to unit.
– Check gas supply to unit.
– Check pilot adjustment.
WARNING
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Page 26
CLEANING
INFRARED BROILER
CLEANING
WARNING
Disconnect the power supply to the appliance before cleaning. Do not remove panels that require tools to remove.
WARNING
Adjustments and service work should be performed only by a qualied technician who is experienced in, and
knowledgeable with the operation of commercial gas cooking equipment. To assure condence, contact your authorized
service agency for reliable service, advice and other assistance with your appliance. Insist upon genuine factory parts to
be used for any repair or service of your appliance.
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.
DAILY CLEANING AND MAINTENANCE
The daily cleaning procedure is as follows:
1. Remove, empty, and clean drippings collection drawer(s)
2. Clean drippings drain chute.
3. Throughly wash grease hopper below rack(s)
4. Throughly wash rack(s)
5. Remove and clean all oven racks and oven-bottom trays. Wipe clean the interior of the oven.
6. Wipe clean all exterior surfaces.
7. Replace the cleaned and dried drippings trays, grease drawers, and oven components.
The following tasks should be performed monthly:
1. Clean burner air intake lter on front of the unit.
2. Clean around burners, pilots, and orices if debris has accumalated.
3. Visually assure proper pilot operation.
4. Inspect and lubricate valves and bearings as needed
VENT SYSTEM:
At least twice a year the unit venting should be examined and cleaning.
STAINLESS-STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use
ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry with a clean cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub
cleanser on the metal in the direction of the polishing lines on the metal.
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INFRARED BROILER
Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the nish 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 with SCOTCH-BRITE scouring 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 nish.
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 difcult to clean. Marring also increases
the possibility of corrosive attack. Renishing 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-BRITE scouring pads or a STAINLESS scouring
pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to equipment during slack
periods.
CLEANING
BROILER
To prevent excess smoking, the grids, rack drip pan, 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 similar scrub pad that will leave small
particles, which can get into food. The cleaning procedure is as follows:
1. Move the broiling rack to the low position. Pull out the rolling broiler rack.
2. Lift out the broiler grid and clean it with a wire brush or non-toxic solvent.
3. Remove the rack pan and clean.
4. With rolling rack pulled-out to its “stop,” raise front handle so rack’s rollers will come through the notches in the raising
and lowering frame. Clean all parts where residue can collect.
5. Clean all parts of the raising and lowering frame.
6. Clean entire hopper section of all caked grease and residue.
7. Lubricate bearings with cooking oil.
8. Reserve procedure to reasemble broiling rack mechansim.
OVEN INTERIOR
WARNING
FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE SOUTHBEND EQUIPMENT BEFORE
CLEANING THE OVEN. WHEN CLEANING THE BLOWER WHEEL OF A CONVECTION OVEN, BE SURE TO HAVE
THE POWER SWITCH IN THE “OFF” POSITION.
To clean the oven interior, rst allow the oven to cool. Remove oven bottom and clean it by rubbing with strong detergent
and a Brillo pad or similar scrubber. “Spillovers” 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 door lining can be cleaned in a similar manner. The side, rear and top lining should be wiped only with
a cloth dampened with a mild detergent and water. Avoid using excessive amounts of water, as this may drip into burner
compartment and deteriorate the metal in that area. Do not use strong commercial cleaners or abrasive pads on the side,
rear or top linings, as they may damage the nish or leave gray residue
BLACK BAKED-ENAMEL SURFACES
Allow appliance to cool somewhat after use and wash black baked-enamel surfaces with a hot, mild detergent or soap
solution. In particular, clean off all grease deposits. Dry thoroughly with a dry cloth.
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ADJUSTMENTS
INFRARED BROILER
ADJUSTMENTS
WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS
EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT.
HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE
SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS.
NOTICE
Warranty will be void and the manufacturer is relieved of all liability if service work is performed by other than a qualied
technician, or if other than genuine Southbend replacement parts are installed.
ACCESS TO SERVICEABLE COMPONENTS
To open the kick panel below the oven door, lift the kick panel straight up and pull the top edge away from the oven. The
kick panel is hinged at the bottom corners.
To remove the valve panel, rst remove the knobs. Then remove the two screws on the bottom of the valve panel (except
on modular-countertop base models). Pull the bottom of the valve panel away from the range. The top edge of the valve
panel has two small slots that hook over tabs on the frame.
To access the rear of the oven control panel, rst remove the valve panel. Then remove the screw that holds the top of
the oven control panel in place. Tilt the top of the oven control panel outward, being careful not to damage the wires or the
thermostat sensor.
To service the blower motor from the front of the oven, rst remove the blower bafe from the rear of the oven cavity (lift
it up and out). Then disconnect the motor-mount plate by removing the eight hex nuts that secure it to the oven interior
back. Pull the mount-plate, with motor attached, into the oven cavity.
ADJUSTMENT OF BROILER PILOTS
The pilots are adjusted at the factory. If the ame is leaving its port, or “blowing off,” the result is an unstable condition in
which the pilot may extinguish. Re-adjustment is necessary, adjust each burner’s pilot using the following procedure:
1. If necessary, light the pilots.
2. Locate the pilot adjustment tting that connects the pilot gas supply tubes to the gas manifold. For each of the two
pilots, turn the pilot adjustment screw to the left to increase the size of the pilot ame, or to the right to decrease the
size of the pilot ame. The ame should be about 1/2” high with a slight yellow tip. The maximum pilot ame height is
3/4”. The ame is too high if the yellow tip is producing black streaks of carbon.
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INFRARED BROILERADJUSTMENTS
Calibrate the thermostat by holding the
shaft in place while turning the screw
counterclockwise to increase the temperature,
or clockwise to decrease the temperature.
With the control knob removed,
the control shaft will extend out
of the control panel.
Remove oven thermostat
control knob.
Shaft
Scre
w
Figure 12
ADJUSTMENT OF OVEN THERMOSTAT
The oven thermostat is carefully calibrated at the factory so that the dial setting matches the actual oven temperature.
Field recalibration is seldom necessary, and should not be resorted to unless considerable cooking experience denitely
proves that the control is not maintaining the temperatures to which the dial is set.
Obtain a test instrument or a reliable mercury thermometer, then do the following:
1. Place the thermocouple of test instrument or the thermometer in the middle of the oven.
2. Turn on the oven and set the thermostat to 400°F.
3. After the oven has been on about 20 minutes check oven temperature. The oven door should be open for as short a
time as possible. Use a ashlight, if necessary, to see the thermometer clearly.
4. Continue to check the temperature at 5-minute intervals until two successive readings are within 5 degrees of each
other.
The thermostat should be recalibrated if the reading is not within 20 degrees of the dial setting (400°F). If calibration is
required, adjust the thermostat, as follows:
5. Remove the oven temperature control knob. Be careful to not turn the stem (which would change the temperature
setting).
6. While holding the stem in place, turn the calibration screw (see drawing below). If the actual measured temperature
is lower than the dial setting, turn the screw counterclockwise. If the measured temperature is higher than the dial
setting, turn the screw clockwise. Replace the control knob.
7. Set the oven temperature to 450°F. After about 20 minutes, check the oven temperature. Continue to check the
temperature at 5-minute intervals until two successive readings are within 5 degrees of each other. If the actual oven
temperature is not within 20 degrees of the dial setting (450°F), replace the thermostat.
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Page 30
ADJUSTMENTS
Figure 13
INFRARED BROILER
ADJUSTMENT OF OVEN PILOT AND BURNER
The burner orice is of the xed type, sized for the type of gas and the operating altitude. To adjust the burner air-gas
mixture, loosen the screw that secures the air shutter on the mixer face and rotate the mixer cap to obtain a clear,
stable blue ame with a distinct inner cone at each port. Excessive primary air causes “blowing” (the ames leaving the
ports), while insufcient primary air causes a soft or yellow tipped ame.
The oven pilot ame is adjusted by using a screwdriver to turn the adjusting screw on the pilot line valve (see drawing
below). The pilot line valve is located behind the kick panel below the oven door. To gain access, lift the kick panel
straight up and pull the top edge out. The pilot ame is properly adjusted when it is just large enough to maintain a
glowing red color of the ame switch capillary bulb. The rst indication of over-adjustment is when the ame tip be-
comes yellow and begins to generate carbon, which appears as rising black streaks. Continued over-adjustment leads
to unstable lifting and a blowing condition
UNITS WITH ELECTRONIC IGNITION
Air Shutter
Air Shutter
Pilot
Adjustment Screw for Pilot
UNITS WITH STANDING PILOT
Pilot
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Adjustment Screw for Pilot
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INFRARED BROILERADJUSTMENTS
ADJUSTMENT OF MANIFORLD GAS PRESSURE (OVEN BASE)
There is not an internal pressure regulator. The external pressure regulators supplied by Southbend are factory set at
6” W.C. for natural gas and 10” W.C. for propane gas. To check the manifold pressure, do the following:
1. Turn OFF all thermostats, burner controls, gas shut-off valves, and the external gas supply connection(s).
2. Remove the valve panel and locate the 1/8” plug in the front manifold furthest from the gas connection location.
Remove the plug and install a tting appropriate to connect a manometer.
3. Turn ON all gas supply valves and light all pilots.
4. Turn all burners and ovens to full ON position and read manometer.
5. If manometer does not read 6” W.C. for natural gas (or 10” W.C. for propane gas) adjust regulator by removing
the cap from the top of regulator. Use a screwdriver to rotate the regulator adjustment screw clockwise to increase
pressure, or counterclockwise to decrease pressure, until manometer shows correct reading.
6. Turn OFF all thermostats, burner controls, gas shut-off valves, and the external gas supply connection(s).
7. Remove manometer tting and replace plug in manifold.
8. Turn ON all gas valves and light all pilots.
9. Replace valve panel.
ADJUSTMENT OF MANIFORLD GAS PRESSURE (BROILER)
ADJUSTMENT OF PRESSURE REGULATOR
The pressure regulator is factory set at 4” W.C. for natural gas and 10” W.C. for propane gas. To check and/or adjust the
pressure, do the following:
1. Locate the pressure regulator and 1/8” pressure tap, which are located in the service compartment at the bottom of
the broiler (which is accessed through a removable lter on the front of the broiler, (see Figure 3). The tap is located
just after the pressure regulator. A manual gas shut-off valve is located just before the pressure regulator.
2. Turn all burner control valves to the OFF position, then turn the manual gas shut-off valve to the OFF position.
3. Remove the 1/8” plug from the pressure tap and connect the manometer.
4. Turn the manual gas shut-off valve to the ON position.
5. Light the pilots.
6. Turn all burner control knobs to the HIGH position. Verify that the burners ignite.
7. Check whether the manometer reads 4” W.C. for natural gas (or 10” W.C. for propane gas). If it does, skip to Step
11, otherwise continue with the next step.
8. Remove the cap from the top of the pressure regulator.
9. Using a screwdriver, turn the regulator adjustment screw clockwise to increase, or counterclockwise to decrease,
the pressure until the manometer shows the correct pressure.
10. Put the cap back on top of the pressure regulator.
11. Turn all burner control valves to the OFF position, then turn the manual gas shut-off valve to the OFF position.
12. Disconnect the manometer and replace the 1/8” plug into the pressure tap.
13. Replace the removable lter on the front of the broiler.
14. Turn the manual gas shut-off valve to the ON position.
15. Light the pilots.
16. Turn on the broiler burners and check for normal ame appearance.
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TROUBLESHOOTING
INFRARED BROILER
TROUBLESHOOTING
WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS
EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT.
HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE
SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS.
NOTICE
Warranty will be void and the manufacturer is relieved of all liability if service work is performed by other than a qualied
technician, or if other than genuine Southbend replacement parts are installed.
Replacement parts (including parts not listed in this manual) may be ordered either through a Southbend Authorized Parts
Distributor or a Southbend Authorized Service Agency.
When ordering parts, please supply the Model Number, Serial Number, Part Number, and Part Description.
In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with
information listed on the serial plate.
TROUBLESHOOTING FLOWCHARTS, PROCEDURES, AND WIRING DIAGRAMS
Find the symptom below that corresponds to the malfunction, then turn to the corresponding page. Follow the owchart on
that page until the problem is solved.
NOTICE
This section contains troubleshooting owcharts, procedures, and electric schematics to assist a qualied service
technician in the servicing of Southbend cooking equipment. Information in the troubleshooting section is intended only
as a guideline to isolate and test components. Before performing repair or ordering parts contact a Southbend Technical
Service representative at 919-762-1000 option 2.
Troubleshooting Flowchart, Procedure, or Wiring DiagramPage
Troubleshooting Oven Pilot
120 Volt Electronic Ignition (Option) 36
Convection-Oven Blower Runs Intermittently37
Convection-Oven Blower Does Not Run38
Wiring Diagram for 120V Oven Bases with Electronic Ignition40
Wiring Diagram for Oven Base with Standing Pilot41
Wiring Diagram for 170, 171, 270 Broilers43
Wiring Diagram for Warming Oven44
35
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INFRARED BROILER
TROUBLESHOOTING
TROUBLESHOOTING BROILER
The following table lists the possible causes of oven-related problems that may occur
ProblemLook for - 1
Not enough heat– Restriction in valve.
– Restriction in gas supply.
– Misalignment of orice tube.
– Clogged orice.
– Incorrect orice.
– Low pressure on gas supply.
– Incorrect gas type.
Too much heat– Incorrect orice.
– Defective or incorrectly set pressure regulator.
– Incorrect gas type.
Burner has blue haze– Misalignment of orice tube.
– Low gas pressure.
– Air intake and/or ue exhaust blocked or restricted.
Burner uttering– Burner’s air shutter needs adjustment (when on LOW setting).
Burner popping– Cracked or loose ceramic.
Slow burner ignition– Incorrect pilot ame length.
– Incorrect pilot alignment.
– Clogged pilot orice.
Pilot will not remain lit– Clogged pilot orice.
– Draft condition.
– Incorrect pilot orice.
– Incorrectly adjusted pilot.
– Air in gas line.
No gas to burner– Gas supply is turned off.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 34
TROUBLESHOOTING
INFRARED BROILER
TROUBLESHOOTING OVEN
CAUTION
Proper and efcient operation of oven is dependent on correct installation and function of components. Always verify
that components are in place and functioning as intended.
The following table lists the possible causes of oven-related problems that may occur
ProblemLook for - 1
Oven will not come on.– Oven gas shut-off valve is OFF
– Power switch is OFF
– Problem with power switch
– Problem with pilot solenoid
– Problem with main gas solenoid
– Problem with wiring
– Problem with spark ignition module
– Problem with ame sensor switch
Oven pilot will not light– Oven gas shut-off valve is OFF
– Problem with power switch
– Problem with pilot solenoid
– Problem with wiring
– Problem with spark ignition module
Convection blower motor will not run– Problem with fan speed switch
– Problem with door switch
– Problem with blower motor
– Problem with wiring
Oven will not maintain set temperature– Problem with oven thermostat
– Problem with door switch
Oven door too difcult to lift– Problem with door spring
– Problem with door roller assembly
SERVICING CONVECTION OVEN BLOWER MOTOR
WARNING
Before attempting to service or replace any electrical component, make sure that the power source has been
disconnected.
CAUTION
When changing motor or servicing unit, always verify that blower wheel rotation is clockwise when looking into the
oven cavity.
The motor is serviceable from the front of the unit through the oven cavity.
Motor lubrication information can be found on the permanent label located on the motor.
If the blower does not run at all, consult the wiring diagrams in this manual (beginning Figure 16), or behind the oven kick
plate.
If the blower runs intermittently, consult the following owchart.
PAGE
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 35
INFRARED BROILER
Oven pilot does not work.
Does the pilot light?
No
Yes
Check that the oven pilot adjustment on the gas valve is open.
Continue to hold the button for 30 seconds. The pilot should remain
lit after the button is released. If it does not, wait five minutes and
try again.
If the pilot will not remain lit, do the following: Set a multimeter to
the thermopile connections on the safety valve to test the DC
millivolts of the thermopile. While holding the button, light the pilot
and messure the voltage produced by the thermopile. The voltage
should read abobe 450 millivolts.
If the pilot is not lit, attempt to light the pilot by raising the kick panel
slightly and rotating its top edge outward. Press and hold the button
on the oven safety valve and put a flame to the pilot.
If the pilot still will not light, do the following: Remove the oven
bottom. Loosen the pilot nut on the burner bracket. Remove the
pilot tube from the safety valve. Remove the pilot orifice from the
pilot or end of the tube and check for debris.
Re-install the pilot orifice and tubing.
Check whether the pilot flame is lit by looking through the hole in
the bottom of the oven. Leave the oven door open for five minutes
to allow gas fumes to clear.
If the voltage does not rise above 450 millivolts, then adjust or
clean the pilot assembly to chieve a larger flame. If the voltage
will not adjust properly, then replace the thermopile.
if you continue to have issues after replacing the thermpile, then
contact Southbend Technical Support for assistance at
919-762-7621000 option 2.
Does the pilot light?
No
Yes
If the voltage of the thermopile is oven 450 millivolts, then remove
the thermostat wires and test the pilot again. If the pilot continues
to fail, then replace the safely Value. If you continue to have
issues after replacing the safety valve, then contact Southbend
Technical Support for assistance at 919-762-1000 option 2.
TROUBLESHOOTING
TROUBLESHOOTING BASE OVEN
CAUTION
Proper and efcient operation of oven is dependent on correct installation and function of components. Always verify
that components are in place and functioning as intended.
Consult the following table and the owchart that begins on the following page.
ProbelmLook for -
Oven will not come on.– Oven pilot is out.
Oven pilot will not stay ignited– Pilot gas not adjusted properly.
– Bad thermopile.
– Bad thermopile connections at safety valve.
– Bad safety valve.
– Clogged orice.
– Dirty pilot
– Draft condition.
– Improper ventilation system.
– Air in gas line.
Figure 14
Troubleshooting Oven Pilot
OWNER’S MANUAL 1199790 REV 0 (6/14)
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TROUBLESHOOTING
power switch and thermostat on?
solenoid have power?
Southbend Technical Service.
power. Is power present?
break or shorting
closed?
Figure 15
120 Volt Electronic Ignition (Option)
Check incoming power and oven power switch. If switch power switch is faulty, replace and attempt to
ignite oven. If power switch functions properly and incoming power is present proceed to next step.
INFRARED BROILER
Oven will not ignite.
No
Will fan operate with
power switch on and door
No
Test door switch and
replace if needed.
attempt to ignite oven.
No
Test blue and both white
wires at ignition module for
Yes
Test thermostat and
replace if needed.
attempt to ignite oven.
Does oven spark at pilot with oven
Yes
Does spark ignitor have
bad connection, wire
No
Yes
Replace spark ignitor and
attempt to ignite oven.
Yes
Do pilot and main gas
No
Test red and both white
wires at ignition module for
power. Is power present?
No
Yes
Check gas flow to solenoid. If
gas flow is present at inlet and
no gas flow is present at
outlet, replace solenoid and
attempt to ignite oven.
Yes
Check all wiring and connections
between ignition module and
solenoid. If wire breaks or loose
connections are not found, call
PAGE
36
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Replace ignition module
and attempt to ignite oven.
Replace ignition module
and attempt to ignite oven.
OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 37
INFRARED BROILER
DISCONNECT POWER AT CIRCUIT BREAKER.
Convection-oven blower runs intermittently.
Check that there are no air-flow obstructions around the range.
Check that the blower motor air vents are not obstructed.
Check that the blower motor is not pressing against the wall
behind the range.
Check for excessive grease and dust buildup on the motor.
Check for sources of excessive heat behind the range.
Check for hot-air leaks around the motor pocket.
Check all wiring for loose connections or breaks.
With the blower turned ON, turn the oven thermostat to OFF and
motor, replace the blower motor.
Remove the cover from the junction box on the back of the range.
TROUBLESHOOTING
TROUBLESHOOTING CONVECTION-OVEN BLOWER
WARNING
Before attempting to service or replace any electrical component, make sure power source has been disconnected.
CAUTION
When changing motor or servicing oven, always verify that blower wheel rotation is clockwise when looking into the
oven cavity.
If the blower does not run at all, consult the owchart that begins on the next page. If the blower runs intermittently,
consult the owchart on this page.
The appropriate wiring diagram for the oven can be found on the rear of the oven (as well as at the end of this section of
this manual).
Figure 16
Convection-Oven Blower Runs Intermittently
No
Disconnect the black wire and place an ammeter in the circuit.
CAUTION: Check that the ammeter is rated for at least 40
amperes! Reconnect the power to the range and turn on the
blower switch while watching the ammeter. The reading should
surge and then return to the rated current of the motor when
running at high speed. If the measured current exceeds the motor
rating, replace the blower motor.
Does the problem
occur only when the oven
is hot?
allow the oven to cool. If the blower motor runs continuously
when the oven is cool, turn the oven thermostat to the highest
setting. If the blower motor shuts off when the oven becomes hot,
and if there are no sources of excessive heat around the blower
Yes
OWNER’S MANUAL 1199790 REV 0 (6/14)
37
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TROUBLESHOOTING
DISCONNECT POWER AT CIRCUIT BREAKER.
Convection-oven blower does not run.
Open the kick panel below the oven door by raising it slightly and
Check power supply to range.
DISCONNECT POWER AT CIRCUIT BREAKER.
Remove the control knobs from the front of the range. Remove the
from the blower control switch.
Replace the blower control switch.
Check that the switch wires and terminals are secure.
Reconnect the power supply. Use a voltmeter to measure the
Use a multimeter to check the continuity across the terminals of
there should be continuity.
Re-assemble the switch cover and control panel. Turn on the
open?
Open the kick panel below the oven door by raising it slightly and
switch actuator lever.
DISCONNECT POWER AT CIRCUIT BREAKER.
Loosen the two screws on the door switch bracket and adjust it so
Replace door switch.
Close the oven door (which should
Continue on next page.
Figure 17
Convection-Oven Blower Does Not Run
screws that secure the top of the control panel and carefully tilt the
panel forward to expose the back of the blower switch that is
mounted in the front panel. CAUTION: Be careful not to damage
the wiring behind the control panel. Remove the protective cover
blower-switch wires 1 and 3 (refer to the appropriate wiring diagram
in this manual or on the range). With the switch in the ON position,
INFRARED BROILER
No
blower-control switch and open the oven door.
No
tilting the top edge outward. Locate the door switch and check for
continuity across the wired switch terminals while pressing the
No
Is there continuity?
Is there continuity?
Does the blower
run with the oven door
Yes
Yes
voltage across the center terminals of switch wires 1 and 2.
Yes
tilting the top edge outward. Locate the door switch and check that
one wire is connected to the common (90° bottom) terminal of the
switch. Move the other wire to the normally open (lower leg)
terminal on the side of the door switch.
Does the measured
voltage match the rated voltage
of the range?
Yes
No
press the door-switch actuator lever).
No
that the door switch is pressed when the oven door is closed.
PAGE
OF 46
38
Is there continuity?
Yes
OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 39
INFRARED BROILER
DISCONNECT POWER AT CIRCUIT BREAKER.
(Continuing from previous page.)
Remove the wire terminal cover from the blower motor.
Check all wiring for loose terminals or breaks.
Check that the common wire is connected to the motor black wire.
Reconnect the power supply and turn on blower-control switch.
the white wire.
Remove the wire nuts from the red, white, and black wires.
DISCONNECT POWER AT CIRCUIT BREAKER.
Check that the red wire is capped off.
Remove the wire nuts from the black and the white wires. Check
Check that the neutral wire is connected to the white wire.
CHECK THAT POWER IS DISCONNECTED
AT CIRCUIT BREAKER.
Figure 18
Convection-Oven Blower Does Not Run, Continued
that in each case the wires are twisted together securely.
Use a voltmeter to measure the voltage between the black wire and
TROUBLESHOOTING
No
Is there voltage?
Check that the resistance across the white and black wires is
approximately 1.9 ohms. Check that the resistance across the
white and red wires is also approximately 1.9 ohms. If either
Yes
resistance is incorrect, replace the blower motor.
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 40
TROUBLESHOOTING
Figure 19
Wiring Diagram for 120 Volt Oven Bases with Electronic Ignition
INFRARED BROILER
PAGE
40
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 41
INFRARED BROILER
Figure 20
Wiring Diagram for Oven Base with Standing Pilot
TROUBLESHOOTING
OWNER’S MANUAL 1199790 REV 0 (6/14)
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Page 42
TROUBLESHOOTING
Figure 21
Wiring Diagram 240V Oven Base with Electronic Ignition
INFRARED BROILER
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 43
INFRARED BROILER
Figure 22
Wiring Diagram for 170, 171, 270 Broilers
TROUBLESHOOTING
OWNER’S MANUAL 1199790 REV 0 (6/14)
PAGE
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Page 44
TROUBLESHOOTING
Figure 23
Wiring Diagram for Warming Oven
INFRARED BROILER
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OWNER’S MANUAL 1199790 REV 0 (6/14)
Page 45
INFRARED BROILER
Notes:
OWNER’S MANUAL 1199790 REV 0 (6/14)
PAGE
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Page 46
INFRARED BROILER
INFRA-RED BROILERS
A product with the Southbend name incorporates the best in durability and low maintenance. We all recognize, however,
that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance.
When service is needed, contact a Southbend Authorized Service Agency, or your dealer. To avoid confusion, always
refer to the model number, serial number, and type of your appliance.
Southbend
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
PAGE
46
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OWNER’S MANUAL 1199790 REV 0 (6/14)
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