Southbend 270 User Manual

Download

Page 1

IMPORTANT FOR FUTURE REFERENCE

___________________________

_____________________

Owner’s Manual

Infrared Broilers

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,

qualied people.

Warranty will be void if service work is performed by other than a qualied 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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 3

INFRARED BROILER

Congratulations! You have purchased one of the nest pieces of heavy-duty commercial cooking equipment on the

market.

You will nd that your new equipment, like all Southbend equipment, has been designed and manufactured to meet

the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are

veried through laboratory tests and eld installations. With proper care and eld maintenance, you will experience

years of reliable, trouble-free operation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

INTRODUCTION

Table of Contents

Specications ......................................................................................................................................... 5

Installation ............................................................................................................................................. 10

Operation ...............................................................................................................................................16

Cooking Hints ........................................................................................................................................ 24

Cleaning .................................................................................................................................................26

Adjustments ...........................................................................................................................................28

Troubleshooting .....................................................................................................................................32

Read these instructions carefully before attempting installation. Installation and initial startup should be performed

by a qualied installer. Unless the installation instructions for this product are followed by a qualied 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

OF 46

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

PAGE

OF 46

Location of Serial Plate

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 5

INFRARED BROILER

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 specications 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:

Sides 6” Back 6” Floor 6”

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)

PAGE

OF 46

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 certied 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.

PAGE

OF 46

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-certied for operation on natural or propane gases. Southbend cooking equipment is shipped congured and adjusted for the type of gas specied 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 congured

and adjusted.

Free-standing broilers (170, 171, and 270) have a 3/4” NPT rear male gas connection.

The broiler sections are design-certied 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)

PAGE

OF 46

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-certied for operation on natural or propane gases. Southbend cooking equipment is shipped congured and adjusted for the type of gas specied 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 congured

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.

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.

PAGE

OF 46

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

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 10

INSTALLATION

INFRARED BROILER

INSTALLATION

NOTICE

These installation procedures must be followed by qualied personnel or warranty will be void.

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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

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 sufciently 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 sufciently 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.

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 12

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

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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 13

INFRARED BROILER

Figure 7

Installation of Restraint

INSTALLATION

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)

PAGE

OF 46

Page 14

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 specied 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 prex 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 conrm 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 specied when

ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service Department.

Failure to install with proper orice sizing will result in poor performance and may void the warranty.

Southbend equipment is design-certied for operation on natural or propane gases. The units are shipped congured and adjusted for the type of gas specied 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 congured and adjusted.

PAGE

OF 46

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.

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 satised (see page 5).

7. Check that there is sufcient 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)

PAGE

OF 46

Page 16

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 efciency.

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 efciency.)

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 17

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 inefcient 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.)

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 18

Blower ON-OFF

Broiler Rack (rolls out)

Broiler Burner Controls

(OFF-HI-LOW)

Broiler Rack Height Adjustment Lever

Broiler Drippings

Filter

Model 170

OPERATION

Figure 8

Controls of Model 170

INFRARED BROILER

switch & light

Collection Drawer

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 19

INFRARED BROILER

Model 171

Broiler Rack (rolls out)

Broiler Burner Controls (OFF-HI-LOW)

Broiler Rack Height Adjustment Lever

Warming Oven

(heated by flue gases)

Broiler Drippings

Filter

Blower ON-OFF

Figure 9

Controls of Model 171

OPERATION

Collection Drawer

OWNER’S MANUAL 1199790 REV 0 (6/14)

switch & light

PAGE

OF 46

Page 20

Upper Broiler Rack (rolls out)

Upper Broiler Rack Height

Adjustment Lever

Lower Broiler Rack

Upper Broiler Dripping

Upper Broiler Burner Controls (OFF-HI-LOW)

Lower Broiler Burner Controls Blower ON-OFF Switch

Lower Broiler Rack Height

Model 270

Lower Broiler Drippings Filter

OPERATION

Figure 10

Controls of Model 270

INFRARED BROILER

Collection Drawer

(OFF-HI-LOW)

Adjustment Lever

(rolls out)

Collection Drawer

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 21

INFRARED BROILER

Oven Power Switch

Fan-Speed Switch

(for Convection Ovens)

PILOT-ON Knob

Oven Thermostat

Controls for Ovens

with Electronic Ignition

ontrols for Ovens

with Standing Pilot

Figure 11

Operation of Oven

OPERATION

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

PAGE

OF 46

Page 22

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” 18 375° 3 24

Yeast rolls - 1 oz.

10 400° 3 48

Use temperature and time recommended by manufacturer for convection ovens for a 3 pan load.

Fruit pies, 46 oz. frozen

50 375° 3 4 Use temperature and time from manufacturer’s directions for convection ovens for a 12 pie load placed on 3 bun

pans.

Egg custard pies, 44 oz. frozen 60 325° 3 4

Dutch apple pies, 46 oz. frozen 50 350° 3 4

Baked potatoes, 8 oz.

60 400° 3 30 (wrapped)

Wash and wrap in potato foil. Place 30 potatoes on 18 x 24 bun pan — 3 pans per load. Bake in 400°F oven for 1 hour.

Pre-blanched potatoes, frozen

16 400° 3 5lb.

Spread on ungreased bun pans, 3 pans per load. Bake at

400°F, stirring once, for 15 to 18 minutes

Fish portions, pre-cooked, breaded, 3 oz.

16 400° 3 32 Use manufacturer’s recommended temperature and time

for convection oven for a 3 pan load.

Macaroni & cheese, 6 lbs. - 40° temp. 45 400° 3 2-6lbs.

Lasagna w/meat sauce, 6 lb. - 40° temp. 60 350° 3 2-6lbs.

Lasagna w/meat sauce, 6 lb. - frozen 75 350° 3 2-6lbs.

Salisbury steak w/gravy, 6 lb. - 40° temp. 45 400° 3 2-6lbs.

Top round of beef No. 168

14 lb. - rare 140° internal

250° 1 1-2

14 min./lbs.

14 lb. - medium 150° internal

250° 1 1-2

14 min./lbs.

14 lb. - well done 160° internal

250° 1 1-2

14 min./lbs.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 23

INFRARED BROILER

OPERATION

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

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 24

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 modication.

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

skin surface.

INFRA-RED BROILING GUIDE

Namp

Number

180 Strip Loin Steak (Ctr Cut) 1-1/2” 16 oz. 40º 2 (d) 4

180 Strip Loin Steak (Ctr Cut) 1-1/2” 16 oz. 40º 3 (d) 4-1/2

180 Strip Loin Steak (Ctr Cut) 3/4” 12 oz. 40º 3 (d) 3

190 Beef Tenderloin (Ctr Cut) 2” 8 oz. 40º 3 (d) 5-1/2

412 Pork Chop 1” 8 oz. 70º 3 (d) --- --- --- --- 9

231 Lamb Chop 1-1/4” 7 oz. 70º 3 (d) --- 5-1/2 --- 8 ---

184 Butt Steak (End Cut) 1” 10 oz. 70º 3 (d) 2-1/2

184 Lobster Tail (Preboiled) --- 10 oz. 70º 3 (d) --- --- --- --- 2-1/2

184 Ground Chuck Steak Patty Approx. 1/2” 4 oz. 70º 2 (d) ---

184 Ground Chuck Steak Patty Approx. 1” 8 oz. 70º 2 (d) --- 6 8 10 ---

Type of Product

Infrared Burners

Thickness Weight

Meat

Temp

*Rack

Pos.

Rare

Med

Rare

6-1/2

4-1/2

Med.

9 10-1/2 11-1/2

9-1/2 11 12

6-1/4 7 ---

10 12 14

6 7 7-3/4

7 8 ---

Med.

Well

DONENESS OF PRODUCT WAS BASED ON THE FOLLOWING:

STEAK:

RARE - Deep Red Center MEDIUM 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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 25

INFRARED BROILER

TROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

Problem Possible 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.

– 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

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

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 qualied technician who is experienced in, and knowledgeable with the operation of commercial gas cooking equipment. To assure condence, 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 orices 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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 27

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 difcult to clean. Marring also increases the possibility of corrosive attack. Renishing 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.

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 28

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 qualied

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 bafe 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.

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 29

INFRARED BROILER ADJUSTMENTS

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

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 denitely

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.

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 30

ADJUSTMENTS

Figure 13

INFRARED BROILER

ADJUSTMENT OF OVEN PILOT AND BURNER

The burner orice 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 insufcient 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

Pilot

Adjustment Screw for Pilot

UNITS WITH STANDING PILOT

Pilot

PAGE

OF 46

Adjustment Screw for Pilot

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 31

INFRARED BROILER ADJUSTMENTS

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.

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 32

TROUBLESHOOTING

INFRARED BROILER

TROUBLESHOOTING

WARNING

NOTICE

Warranty will be void and the manufacturer is relieved of all liability if service work is performed by other than a qualied

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 qualied 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 Diagram Page

Troubleshooting Oven Pilot

120 Volt Electronic Ignition (Option) 36

Convection-Oven Blower Runs Intermittently 37

Convection-Oven Blower Does Not Run 38

Wiring Diagram for 120V Oven Bases with Electronic Ignition 40

Wiring Diagram for Oven Base with Standing Pilot 41

Wiring Diagram for 170, 171, 270 Broilers 43

Wiring Diagram for Warming Oven 44

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 33

INFRARED BROILER

TROUBLESHOOTING

TROUBLESHOOTING BROILER

The following table lists the possible causes of oven-related problems that may occur

Problem Look for - 1

Not enough heat – Restriction in valve.

– Restriction in gas supply. – Misalignment of orice tube. – Clogged orice. – Incorrect orice. – Low pressure on gas supply. – Incorrect gas type.

Too much heat – Incorrect orice.

– Defective or incorrectly set pressure regulator. – Incorrect gas type.

Burner has blue haze – Misalignment of orice 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 orice.

Pilot will not remain lit – Clogged pilot orice.

– Draft condition. – Incorrect pilot orice. – Incorrectly adjusted pilot. – Air in gas line.

No gas to burner – Gas supply is turned off.

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 34

TROUBLESHOOTING

INFRARED BROILER

TROUBLESHOOTING OVEN

CAUTION

Proper and efcient 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

Problem Look 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 difcult 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

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 35

INFRARED BROILER

Oven pilot does not work.

Does the pilot light?

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?

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 efcient 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.

Probelm Look 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 orice.

– Dirty pilot

– Draft condition.

– Improper ventilation system.

– Air in gas line.

Figure 14

Troubleshooting Oven Pilot

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

Page 36

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.

Will fan operate with

power switch on and door

Test door switch and

replace if needed.

attempt to ignite oven.

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

Yes

Replace spark ignitor and

attempt to ignite oven.

Yes

Do pilot and main gas

Test red and both white

wires at ignition module for

power. Is power present?

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

OF 46

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

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)

PAGE

OF 46

Page 38

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

blower-control switch and open the oven door.

tilting the top edge outward. Locate the door switch and check for

continuity across the wired switch terminals while pressing the

Is there continuity?

Does the blower

run with the oven door

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

press the door-switch actuator lever).

that the door switch is pressed when the oven door is closed.

PAGE

OF 46

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

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)

PAGE

OF 46

Page 40

TROUBLESHOOTING

Figure 19

Wiring Diagram for 120 Volt Oven Bases with Electronic Ignition

INFRARED BROILER

PAGE

OF 46

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)

PAGE

OF 46

Page 42

TROUBLESHOOTING

Figure 21

Wiring Diagram 240V Oven Base with Electronic Ignition

INFRARED BROILER

PAGE

OF 46

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

OF 46

Page 44

TROUBLESHOOTING

Figure 23

Wiring Diagram for Warming Oven

INFRARED BROILER

PAGE

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)

Page 45

INFRARED BROILER

Notes:

OWNER’S MANUAL 1199790 REV 0 (6/14)

PAGE

OF 46

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

OF 46

OWNER’S MANUAL 1199790 REV 0 (6/14)