Southbend 336A, 336D-2TR, 336D-2GR, 348EE-2TL, 360AA-2GL User Manual

IMPORTANT FOR FUTURE REFERENCE

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

Model #: ___________________________

Serial #: ___________________________

Date Purchased: ____________________

OPERATOR’S MANUAL

FOR MODEL 300

RESTAURANT RANGES

Ranges with Single Oven Base: 324E, 336A, 336A-1GL, 336A-2GL, 336A-2TL, 336A-2GR,

336A-2TR, 336A-3G, 336A-3T

336D, 336D-1GL, 336D-2GL, 336D-2TL, 336D-2GR,

336D-2TR, 336D-3G, 336D-3T

Ranges with Double Oven Base: 348EE, 348EE-2GL, 348EE-2TL, 348EE-2GR, 348EE-2TR 360AA, 360AA-2GL, 360AA-2TL, 360AA-2GR, 360AA-2TR,

360AA-3GL, 360AA-3TL, 360AA-3GR, 360AA-3TR,

360AD, 360AD-2GL, 360AD-2TL, 360AD-2GR, 360AD-2TR,

360AD-3GL, 360AD-3TL, 360AD-3GR, 360AD-3TR,

360DD, 360DD-2GL, 360DD-2TL, 360DD-2GR, 360DD-2TR,

360DD-3GL, 360DD-3TL, 360DD-3GR, 360DD-3TR Ranges with Double Oven Base and Raised Griddle/Broiler: 360AA-2RR, 360AD-2RR, 360DD-2RR

Model 336D Model 360AA-2GR

! WARNING

Improper installation, adjustment, alteration, service or maintenance can cause property damage,

injury or death. Read the installation, operating and maintenance instructions thoroughly before

installing or servicing this equipment.

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

(919) 552-9161 • FAX (919) 552-9798

MANUAL 1182298 REV 3 $18.00

RESTAURANT RANGE MANUAL SECTION RR

MODEL 300 RESTAURANT RANGES

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 which will result in severe injury or death.

This symbol refers to a potential hazard or unsafe practice which could result in injury or death.

This symbol refers to a potential hazard or unsafe practice which could result in injury, product damage, or property damage.

This symbol refers to information that needs special attention or must be fully understood, even though not dangerous.

! WARNING

FIRE HAZARD

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

Keep area around 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

Asphyxiation can result from improper ventilation. Do not obstruct the flow of combustion and ventilation air to and from your cooking equipment.

NOTICE

Be sure this Operator’s Manual and important papers are given to the proper authority to retain for future reference.

PAGE 2 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES TABLE OF CONTENTS

Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market.

You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will experience years of reliable, trouble-free operation. For best results, read this manual carefully.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Table of Contents

Specifications .........................................................................................................................4

Installation ..............................................................................................................................9

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

Cooking Hints .......................................................................................................................19

Cleaning ...............................................................................................................................21

Adjustments..........................................................................................................................24

Troubleshooting....................................................................................................................31

Parts .....................................................................................................................................44

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable with the installation of commercial gas 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, write to:

Technical Service Department

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

Lighting instructions and the serial plate are located on the interior side of the kick panel, as shown below.

SPECIFICATIONS MODEL 300 RESTAURANT RANGES

ONS SPECIFICATI

SPECIFICATIONS

NOTICE

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

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

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).

GAS SUPPLY

The Serial Plate is located in the compartment below the oven on the right side (on double units - left oven). It indicates the type of gas the unit is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4" W.C. pressure to the manifold. For propane gas, it is set to deliver 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/CGAB149.2, as applicable.

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

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

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

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

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 unit has been put into operation. Test pressure should not exceed 14" W.C.

PAGE 4 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES SPECIFICATIONS

EXTERIOR DIMENSIONS

Top Views

O

R

O

R

O

R

O

R

SPECIFICATI

ONS

324E 336A

336D

O R

336A-3G 336A-3T 336D-3G

O

348EE 348EE-2GL

336D-3T

R

O

R

O

R

360AA-2GL 360AA-2TL 360AD-2GL 360AD-2TL 360DD-2GL 360DD-2TL

360AA-2GR 360AA-2TR 360AD-2GR 360AD-2TR 360AD-2GR 360DD-2TR

348EE-2TL

O

R

360AA-2RR 360AD-2RR 360DD-2RR

336A-1GL 336D-1GL

O

R R

336A-2GL,

336A-2TL

336D-2GL

336D-2TL

O

348EE-2GR 348EE-2TR

360AA-3GL

360AA-3TL

360AD-3GL

360AD-3TL 360DD-3GL 360DD-3TL

336A-2GR 336A-2TR 336D-2GR 336D-2TR

O

R

360AA 360AD 360DD

O

R

O

R

360AA-3GR 360AA-3TR 360AD-3GR 360AD-3TR 360DD-3GR 360DD-3TR

Front Views

A

I

J

K

H

324E 336A

A

I

J

K

H

A

I

J

K

I

H

J

K

348EE 360AA

336D

Table continues on next page.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 5

A

360AD 360DD

A

I

H

J

K

H

360AA-2RR 360AD-2RR 360DD-2RR

SPECIFICATIONS MODEL 300 RESTAURANT RANGES

ONS

Table continuing from previous page.

Side Views

MODEL 300 RESTAURANT RANGES SPECIFICATIONS

INTERIOR DIMENSIONS AND UTILITY CONNECTION DATA

Model

Number

324E 19.5"

336A 26.125"

336A-1GL 336A-1TL

336A-2GL 336A-2GR 336A-2TL 336A-2TR

336A-3G 336A-3T

336D 26"

336D-1GL 336D-1TL

336D-2GL 336D-2GR 336D-2TL 336D-2TR

336D-3G 336D-3T

348EE 19.5"

348EE -2GL

348EE -2GR

348EE -2TL

348EE -2TR

360AA 26.125"

360AA-2GL 360AA-2GR

360AA-2TL

360AA-2TR

360AA-3GL 360AA-3GR

360AA-3TL

360AA-3TR

360AA-2RR 26.125"

360AD 26.125"

360AD-2GL

360AD-2GR

360AD-2TL

360AD-2TR

360AD-3GL

360AD-3GR

360AD-3TL

360AD-3TR

360AD-2RR 26.125"

360DD 26"

360DD-2GL

360DD-2GR

360DD-2TL 360DD-2TR

360DD-3GL

360DD-3GR

360DD-3TL 360DD-3TR

360DD-2RR 26"

Left (or Only) Oven

Interior Dimensions

Width Depth Height Width Depth Height Open Oven Griddle

(660)

(664)

26.125" (664)

(660)

26"

(660)

26"

(660)

26"

(660)

19.5"

(660)

(664)

26.125" (664)

(664)

26.125" (664)

(664)

(660)

26"

(660)

26"

(660)

* BTU values are for natural gas.

26.5" (673)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

26.5" (673)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

26.5" (673)

14"

(356)

14.25" (362)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14.25" (362)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

Right Oven

Interior Dimensions

- - - 4 @

- - - 6 @

- - - 4 @

- - - 2 @

- - - 0 1 @

- - - 6 @

- - - 4 @

- - - 2 @

- - - 0 1 @

19.5" (660)

26.125" (664)

(660)

26"

26.5" (673)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

26.5" (673)

14"

(356)

14"

(356)

14.25" (362)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

14"

(356)

Burners (# and BTU* each)

26,000

8 @

26,000

4 @

26,000

10 @

26,000

6 @

26,000

4 @

26,000

6 @

26,000

10 @

26,000

6 @

26,000

4 @

26,000

6 @

26,000

10 @

26,000

6 @

26,000

4 @

26,000

6 @

26,000

1 @

32,000

1 @

30,000

1 @

30,000

1 @

30,000

1 @

32,000

1 @

32,000

1 @

32,000

2 @

32,000

2 @

32,000

2 @

30,000

2 @

30,000

2 @

30,000

2 @

30,000

2 @

32,000

1 @

32,000

1 @

30,000

1 @

32,000

1 @

30,000

1 @

32,000

1 @

30,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

0 136,000 2.5"

0 186,000 2.5"

1 @

16,000

3 @

16,000

4 @

16,000

0 188,000 2.5"

2 @

16,000

3 @

16,000

4 @

16,000

0 272,000 2.5"

3 @

16,000

0 320,000 2.5"

3 @

16,000

4 @

16,000

2 @

12,000;

1@9,500

0 324,000 2.5"

3 @

16,000

4 @

16,000

2 @

12,000;

1@9,500

0 324,000 2.5"

3 @

16,000

4 @

16,000

2 @

12,000;

1@9,500

Total BTU*

150,000 2.5"

130,000 2.5"

94,000 6"

168,000 2.5"

132,000 2.5"

96,000 6"

216,000 2.5"

264,000 2.5"

228,000 2.5"

249,500 2.5"

266,000 2.5"

230,000 2.5"

251,500 2.5"

268,000 2.5"

232,000 2.5"

253,500 2.5"

Gas Connection

Location

O P Q R

(64)

(152)

(64)

(152)

(64)

30.25" (768)

Electric Connection

- -

24"

(610)

24"

(610)

24"

(610)

24"

(610)

- -

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

24"

(610)

Location

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

6"

(152)

SPECIFICATI

ONS

OPERATOR’S MANUAL 1182298 REV 3 PAGE 7

SPECIFICATIONS MODEL 300 RESTAURANT RANGES

VENTILATION

ONS

! WARNING

Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove

SPECIFICATI

flue products can cause headaches, drowsiness, nausea, or could result in death.

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

NOTICE

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

All units must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for an adequate air supply must be provided. Do not obstruct the front or rear of the unit, as combustion air enters through this area. Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.

Ranges with solid tops, such as griddles or hot tops, must always have venting for their flue products at the rear of their burner compartments provided by the hollow area inside a shelf 21" high or a backsplash 17" high. Lack of sufficient venting for the burners in these compartments will cause poor burner and pilot operating characteristics, resulting in inefficient performance. Such conditions also cause high ambient temperatures at the manifold area and create valve and thermostat problems.

Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6" past the appliance and the bottom edge be located 6'6" from the floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a filter. A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.

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

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

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

ELECTRICITY SUPPLY

Units with a convection oven require connection to a supply of electricity. The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the 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 range, near the motor.

Usually the range is furnished with one or two power cords (one for each oven), each with a standard 115V 60Hz single-phase prong plug. Total maximum amps for 115V units is 12.5.

The range can be ordered to operate on 208V 60Hz 1-phase or 3-phase current, in which case the electric power supply must be wired to one or two junction boxes (one for each oven), each with a terminal block on the rear of the range. Total maximum amps for 208V units is 8.1.

PAGE 8 OPERATOR’S MANUAL 1182298 REV 3

INSTALLATION MODEL 300 RESTAURANT RANGES

r

Base

Flue Rise

Shelf

Skid

INSTALLATION

Step 2a: Install the Legs

A set of four legs is packed with units ordered with legs. (For units ordered with casters, go to Step 2b.)

A threaded leg pad is fastened to the base frame at each corner. Each leg has a corresponding mating thread. The legs can be adjusted to overcome a slightly uneven floor.

1. Raise unit sufficiently to allow leg pads and legs to be attached. For safety, “shore up” and support the unit with an adequate blocking arrangement strong enough to support the load.

2. Attach the four leg pads to the bottom of the range using the lock washers and machine screws. The mounting holes are pre-drilled and threaded.

3. Screw the legs into the holes in the centers of the leg pads.

4. Lower unit gently onto a level surface. Never drop or allow the unit to fall.

5. Use a level to make sure that the range surface is level. The legs can be screwed in or out to lower or raise each corner of the range.

6. Go on to Installation Step 3.

PAGE 10 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES INSTALLATION

Step 2b: Install Casters and 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 quick-disconnect 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 units 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 floor. Casters are provided with a Zerk fitting for proper lubrication when required.

1. Raise unit sufficiently to allow leg pads and casters to be attached. For safety, “shore up” and support the unit with an adequate blocking arrangement strong enough to support the load.

2. Attach the four leg pads to the bottom of the range using the lock washers and machine screws. The mounting holes are pre-drilled and threaded.

INSTALLATION

3. 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.

4. Lower unit gently onto a level surface. Never drop or allow the unit to fall.

5. Use a level to make sure that the range surface is level. The casters can be screwed in or out to lower or raise each corner of the range. After the unit has been leveled, tighten the lock nuts.

6. 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 (items “C”) and plastic anchors (items “A”) if necessary.

7. 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.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 11

INSTALLATION MODEL 300 RESTAURANT RANGES

8. 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”).

9. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt.

10. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or kinking of the appliance connector.

INSTALLATION

For units not equipped with flame safety devices, be sure all valves are turned off prior to disconnecting. After reconnecting, be sure all valves 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.

PAGE 12 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES INSTALLATION

Step 3: Attach Flue Riser and Shelf Assemblies

1. Place the flue riser assembly on the range as shown on the appropriate diagram below.

2. Slide the flue riser assembly over the bayonets until it bottoms out, as shown below.

3. Secure ends of flue riser assembly with two (2) 1/4-20 x 3/4 hex head bolts, flat washers and lockwashers

4. Attach the shelf assembly to the flue riser assembly.

INSTALLATION

INSTALLATION MODEL 300 RESTAURANT RANGES

Step 4: Connect Electricity (for Models with Convection Ovens)

Wiring diagrams are located on the rear of the range. Be sure that the input voltage and phase match the requirements shown on the serial plate.

Ranges ordered with a 115V, 60Hz, single-phase electrical rating are factory-supplied with one or two threewire cords (one for each oven), each with a three-prong plug that fits any standard three-prong grounded receptacle. Single-oven units require a 15 ampere supply, while double-oven units require a 20 ampere supply.

Ranges ordered with a 208/236V, 60Hz, single- or three-phase electrical rating are factory-equipped with one or two two-pole terminal blocks (one for each oven), located behind cover plate(s) located on the rear of the unit. To connect the supply wires, remove the appropriate cover plate. Route the supply wires and the

INSTALLATION

grounding wire through the strain relief fitting 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 specified by factory order. Conversion between single-phase and three-phase can be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere requirements.

Step 5: Connect Gas Supply

If this equipment is being installed at over 2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure to install with proper orifice sizing will result in poor performance and may void the warranty.

The Serial Plate is located in the compartment below the oven on the right side (on double units - left oven). It indicates the type of gas the unit is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4" W.C. pressure to the manifold. For propane gas, it is set to deliver 10" W.C.

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

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

An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it is connected.

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

connecting the line to the unit.

! 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 UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C.

PAGE 14 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES INSTALLATION

Step 6: Check the Installation

1. Check that all screws and bolts are tightened.

2. Move the range into the position at which it will be operated.

3. Check that the range is level. If not, adjust the legs.

4. Check that the appropriate clearances are satisfied (see page 6).

Step 7: Adjust Air Shutters and Pilot Heights

All units are adjusted at the factory. However, burner air shutters and pilot heights should be checked at installation and adjusted if necessary. On new installations, start with the top burner of the unit(s) furthest from the gas input to the manifold. This will purge the system of air. Turn main gas supply “ON”.

Step 8: Condition Griddle Surfaces

New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. Never allow water on a hot griddle and never wash it with soap and water.

INSTALLATION

OPERATOR’S MANUAL 1182298 REV 3 PAGE 15

OPERATION MODEL 300 RESTAURANT RANGES

OPERATION

! DANGER

EXPLOSION HAZARD

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

! CAUTION

To eliminate gas build up which could result in an explosion, in the event of main burner ignition

OPERATION

failure a five minute purge period must be observed prior to re-establishing ignition source.

! CAUTION

Top section pilots, when out, do not interrupt the flow of gas to the burners. Consequently, it is the responsibility of the operator to check the ignition of the burners, immediately after burner value has been turned “ON”. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.

LIGHTING AFTER GAS HAS BEEN SHUT OFF

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

1. Make sure all of the control valves are in the “OFF” position.

2. Turn on the gas supply.

3. Light the pilots as described below.

4. Light oven first and then wait six minutes before lighting top section. This allows all air to be purged from the range.

OPEN-TOP BURNER SECTIONS

Each open-top burner is controlled by a knob on the front control panel.

To light the pilots of an open-top burner section, do the following:

1. Turn all gas valves to the “OFF” position.

2. Check to make sure pilots are in the correct position.

3. Light the pilots.

4. Adjust the pilot flame as necessary.

PAGE 16 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES OPERATION

HOT TOP SECTIONS

Range can be ordered with a hot-top section replacing one or more open-top burner sections. Each hot-top is controlled by a knob on the front control panel.

To light the pilots of a hot-top section, do the following:

1. Raise or remove hot-top plate. Every two burners have one pilot located at the front and in between burners.

2. Light the pilot.

3. Pilot flame should be steady blue, large enough to effect ignition.

3. Turn burner valve completely on. The sharp blue flame should be approximately 1/4" to 3/8" high.

5. Replace hot top plate.

NON-THERMOSTATIC GRIDDLE SECTIONS

Ranges can be ordered with thermostatic or non-thermostatic griddle sections. Each griddle is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

To light the pilots of a non-thermostatic griddle section, do the following:

1. Raise griddle at front so it is approximately 8" high and block it with two (2) two-by-fours.

2. Ignite pilot tube located under all burners with port at each side of burners. Pilots are supplied and adjusted by a common valve located below the filter on the manifold.

3. Burners should have 1/2" to 5/8" steady blue flame. Adjust if necessary.

4. Lower griddle into position and observe burner operating characteristics through holes in valve panel.

THERMOSTATIC GRIDDLES

Ranges can be ordered with thermostatic or non-thermostatic griddle sections. Each griddle is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

To light the pilots of a thermostatic griddle section, do the following:

1. Raise griddle at front so it is approximately 8" high and block it with two (2) two-by-fours.

OPERATION

2. The sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside of the griddle.

3. One pilot tube is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted by a common valve on the manifold. Ignite pilots.

4. Set thermostat dials to maximum, one at a time.

5. Burners should have 1/2" to 5/8" steady blue flame. Adjust if necessary.

6. Lower griddle carefully into position taking extreme care that capillary tubes are coiled under manifold in valve panel compartment. NEVER leave any part of the capillary tube in the burner compartment.

7. Observe burner flame through holes in valve panel, turn thermostat dial at maximum for ten minutes, then turn dial to “LOW” and adjust bypass on thermostat so there is a 1/8" minimum and 1/4" maximum flame at each port.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 17

OPERATION MODEL 300 RESTAURANT RANGES

RAISED-GRIDDLE BROILER SECTION

Ranges can be ordered with a raised-griddle broiler section. Each raised-griddle broiler is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

To light the pilots of a raised-griddle broiler, do the following:

1. Remove griddle from unit.

2. Position ceramics on burners with projections pointing downward.

3. Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.

4. Place griddle in position on range.

5. Turn valves completely on.

6. Burner should have 1/2" to 5/8" steady blue flame. Adjust if necessary.

SHUTDOWN OF ENTIRE RANGE

OPERATION

To place the range in a standby state (ready for use), do the following:

1. Turn all manual gas valves “OFF.”

2. Turn all thermostats to their lowest position.

To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following:

1. Turn all manual gas valves and pilots “OFF.”

2. Turn all thermostats to their lowest position.

3. Turn main supply gas valve “OFF.”

OVENS

Ranges can be ordered with standard or convection ovens. Each oven is controlled by a knob on the front control panel.

To light the pilot of an oven, do the following:

1. Turn oven thermostat to “OFF” position.

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

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

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

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

6. Replace fire plate and oven bottom.

7. Turn thermostat to desired temperature.

PAGE 18 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES COOKING HINTS

COOKING HINTS

COOKING TIPS (Convection-Type Oven Only)

A. 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.

B. FRUIT PIES: Use temperature and time from manufacturer’s directions for convection ovens for a 12 pie

load placed on 3 bun pans.

C. ROLLS – YEAST: Use temperature and time recommended by manufacturer for convection ovens for a

3 pan load.

D. POTATOES – PRE-BLANCHED, FROZEN: Spread on ungreased bun pans, 3 pans per load. Bake at

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

E. FISH PORTIONS – BREADED, PRE-COOKED: Use manufacturer’s recommended temperature and

time for convection oven for a 3 pan load.

COOKING HINTS

F. POTATOES – BAKING, 8 OZ. SIZE: 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.

G. TOP ROUND OF BEEF, NO. 168: Set oven at 250°F. Place trimmed roast on pan. For 14 - 16 pounds:

140° rare - 14 minutes/pound

150° medium - 16 minutes/pound

160° well done - 17-1/2 minutes/pound.

COOKING SUGGESTIONS (Convection-Type Oven Only)

If… then…

Cakes are dark on the sides and not done in the center… lower oven temperature.

Cake edges are too brown… reduce number of pans or lower oven temperature.

Cakes have light outer color… raise temperature.

Cake settles slightly in the center… bake longer or raise oven temperature slightly. Do not open

doors too often for long periods.

Pies have uneven color… reduce number of pies per rack.

Meats are browned and not done in center… lower oven temperature and roast longer.

Meats are well done and not browned… raise temperature. Limit amount of moisture.

Cakes ripple… overloading pans or batter is too thin.

There is excessive meat shrinkage… lower oven temperature.

Cakes are too coarse… lower oven temperature.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 19

COOKING HINTS MODEL 300 RESTAURANT RANGES

GUIDE TO BAKING TIMES AND TEMPERATURES (Convection-Type Oven Only)

As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using non-convection ovens, i.e., range or conventional ovens.

Time and temperatures will vary depending upon load, mix, size or portion and other factor. Use this chart to develop your own cooking techniques:

Hamburger buns, 3 oz. - 4" 18 375° 3 24

Yeast rolls - 1 oz. 10 400° 3 48

Fruit pies, 46 oz. frozen 50 375° 3 4

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)

Pre-blanched potatoes, frozen 16 400° 3 5 lb.

Fish portions, pre-cooked, breaded, 3 oz. 16 400° 3 32

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

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

COOKING HINTS

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

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

Top round of beef No. 168

14 lb. - rare

14 lb. - medium

14 lb. - well done

Product

Timing

(minutes)

140° internal

14 min./lb.

150° internal

14 min./lb.

160° internal

14 min./lb.

Temperature

Setting

Number of Racks

Used

250° 1 1 - 2

Count per Pan/Rack

! WARNING

THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.

PAGE 20 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES CLEANING

CLEANING

Southbend equipment is sturdily constructed of the best materials and is 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.

EXTERIOR AND TOP SECTIONS:

Keep exposed, cleanable areas of unit clean at all times.

Daily:

A. Remove, empty, and clean grease drawers and dirt trays.

B. Clean griddle drain chutes.

Monthly:

A. Clean around burner air mixers and orifices if lint has accumulated.

B. Visually assure proper pilot operation.

VENT SYSTEM

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

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.

STAINLESS STEEL SURFACES

1. To remove normal dirt, grease and product residue from stainless steel that operates at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth.

2. To remove grease and food splatter, or condensed vapors, that have BAKED on the equipment, apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible, in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface 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 finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

3. To remove heat tint – Darkened areas 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 action may be lessened by not applying, or by reducing heat to equipment during slack periods.

CLEANING

OPERATOR’S MANUAL 1182298 REV 3 PAGE 21

CLEANING MODEL 300 RESTAURANT RANGES

BLACK BAKED ENAMEL SURFACES

Allow unit to cool somewhat after use and wash exterior with a hot, mild detergent or soap solution; particularly clean off all grease deposits. Dry thoroughly with a dry cloth.

BURNERS – GENERAL

Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas, air mixer and under burners. Use a wire brush if necessary.

Periodically, burners (particularly open top type) should be removed and cleaned. Allow interior to drain. Dry thoroughly before replacing.

HOT TOPS

Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops from range and clean surfaces with hot water and detergent. A wire brush may be used on the underside of the hot top plate. It is recommended not to clean tops while still on range, even if cooled, as excessive water will drip into the burner box and deteriorate the metal.

Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods, adjust burner valves to keep top warm. Re-adjust burner valves as required for periods of heavy loads.

CARE OF GRIDDLES

New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. Never allow water on a hot griddle and never wash it with soap and water.

Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat griddle slowly because quick heat may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never place utensils on griddle. Do not overheat griddle above 550°F, as this will cause warpage or breakage.

CLEANING

Do not use any type of steel wool. Small particles may be left on the surface and get into food products. Do not clean spatula by hitting the edge on the griddle plate. Such action will only cut and pit the griddle plate, leaving it rough and hard to clean.

Do not waste gas or abuse equipment by leaving valves at “Full On” position or thermostat at a high temperature if not required. During idle periods, set valves at “Low” position or thermostats to low temperature settings to keep griddle warm. Reset valves or thermostats, as required, for periods of heavy load. Turn valves or thermostats to “OFF” at end of daily operation.

OPEN TOP PLATE

Remove enameled top plate and spiders, clean with a solution of hot water and strong soap or detergent.

The area around the charge port, where the flash tube is attached to the burner, must be free from any spillage or residue, or other obstructions.

The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition. Pilot should be 1/2" to 5/8" blue flame. Avoid carbon producing tip or unstable blowing or lifting of flame.

PAGE 22 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES CLEANING

OVEN INTERIOR (STANDARD-TYPE OVEN)

Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad or similar scrubber. “Spill-overs” 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 finish or leave gray residue.

OVEN INTERIOR (CONVECTION-TYPE OVEN)

! WARNING

FOR YOUR SAFETY, DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFORE CLEANING.

WHEN CLEANING THE BLOWER WHEEL, BE SURE TO HAVE THE POWER SWITCH IN THE “OFF” POSITION.

Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad or similar scrubber. “Spill-overs” 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 finish or leave gray residue.

CLEANING

OPERATOR’S MANUAL 1182298 REV 3 PAGE 23

ADJUSTMENTS MODEL 300 RESTAURANT RANGES

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.

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.

GAS PRESSURE REGULATOR

The pressure regulator is factory set at 4" W.C. for natural gas and 10" W.C. for propane gas. To check the manifold pressure:

1. Turn all thermostats and burner valves to “OFF” position.

2. Turn main gas valve to entire unit off.

3. Remove valve panels and locate 1/8" plug in manifold.

4. Remove plug and install a fitting appropriate to connect a manometer.

5. Turn on main gas to unit and light pilots.

6. Turn all burners and ovens to full “ON” position and read manometer.

7. If manometer does not read 4" W.C. for natural gas, or 10" W.C. for propane gas, adjust regulator (if gas pressure is O.K. go to Step 10).

8. Remove cap from top of regulator.

9. With a screwdriver rotate regulator adjustment screw “clockwise” to increase, or “counterclockwise” to decrease, pressure until manometer shows correct reading.

10. Repeat steps 1 and 2.

11. Remove manometer fitting and replace plug in manifold.

12. Repeat step 5.

ADJUSTMENTS

13. Replace valve panels.

TOP PILOTS: NON-AERATED (YELLOW-TIPPED FLAME) TYPE

These are located under fry-tops, hot-tops, broiler-griddles and on the flash tube system of open top grate burners.

Outage is often caused by an unstable flame due to over-adjustment to the point where the flame is leaving its port, or “blowing off.”

Often, in an effort to improve ignition, the pilots are increased too much and result in this unstable condition.

These pilots are adjusted by inserting the blade of a screwdriver into the slot on the small valve, located on the manifold. The maximum flame size is approximately 3/4" with a slight yellow tip. The first indication of over-adjustment is evident when the yellow tip begins to stream into black streaks and generate carbon. Continued over-adjustment leads to the unstable lifting and blowing condition.

PAGE 24 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES ADJUSTMENTS

ALL TOP BURNERS

All burners have a primary air adjustment by means of an air shutter on the mixer face.

Loosen screw and rotate mixer cap until a clear, stable blue flame is obtained. The flame should not be yellow tipped nor should it blow off the burner ports.

All orifice sizes and burner rate are properly set at the factory and should not be altered.

Over-rated burners cause poor burner and pilot performance, resulting in less heat, and wasted gas.

Over-gassed burners DO NOT heat the hot-top or griddle as efficiently as those that are properly adjusted. Such conditions also create “hot spots” on griddles. Floating and unstable burner and pilot flames will result when solid tops are lowered into position because the rear openings of the burner compartment are not adequate to vent the enormous flue products generated by over-gassed burners. The “unburned” gas will ignite at the rear and burn in this section and even up inside the backguard or shelf venting system, causing structural members in this area to deteriorate. Also, some of these hot flue products will vent forward into the manifold compartment resulting in problems with valves and thermostats due to overheating. AGAIN, overrated burners waste energy and cause service problems.

OVEN STANDING PILOT

The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot line valve with a screwdriver. The pilot line valve is located behind the front panel below the oven door. Remove the front panel to gain accessibility. The pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the flame switch capillary bulb.

OVEN BURNER FLAME

The oven burner orifice is of the fixed type, sized for the respective gas supply. The burner flame characteristics are controlled by varying the primary air mixer cap. There should be a clear blue flame with a distinct inner cone at each port. Excessive primary air can result in “blowing” or the flames leaving the ports. Lack of primary air causes soft or yellow tipped flame.

OVEN BY-PASS FLAME LEVEL

When the oven reaches the temperature at which the dial is set, the oven control cuts down the flow of gas to the amount required to keep the oven at that temperature. Always, however, the control must by-pass enough gas to keep the entire burner lighted. To maintain this minimum flame, the by-pass must be set carefully and accurately, as follows (see illustration on page 26):

1. Light the oven burner, then turn dial to “Broil.”

2. After 5 minutes, turn dial clockwise to point slightly beyond first mark on dial.

3. Remove dial and bezel.

4. With a screwdriver, turn by-pass Adjustor (counterclockwise to increase the flame, clockwise to decrease it) until there is a flame approximately 1/8" high over the entire burner.

5. Replace bezel and dial, turning the dial clockwise until it locks in the “Off” position.

OVEN THERMOSTAT CALIBRATION

The oven control is carefully calibrated at the factory—that is, it is so adjusted that dial settings match actual oven temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set.

ADJUSTMENTS

Recalibration should not be undertaken, however, until the oven by-pass flame has been adjusted.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 25

ADJUSTMENTS MODEL 300 RESTAURANT RANGES

To check oven temperatures when recalibrating, use a test instrument or a reliable mercury thermometer. Place the thermocouple of test instrument or the thermometer in the middle of the oven.

Proceed as follows:

1. Remove dial and push out metal insert (see illustration below).

2. Replace dial, turn to 400 mark, and light oven burner.

3. After burner has been on about 15 minutes check oven temperature. Oven door should be open for as short a time as possible. Use a flashlight, if necessary, to see the thermometer clearly.

4. Continue to check temperature, at 5-minute intervals, until two successive readings are within 5 degrees of each other.

The control should be recalibrated if your reading is not within 20 degrees of the dial setting (400 degrees). If calibration is required, the additional steps to be taken are these:

5. Hold dial firmly, insert screwdriver through center of dial, and push calibration stem inward (see illustration below). DO NOT TURN THIS STEM.

6. While holding calibration stem in firmly with screwdriver, turn dial until it is set at the actual oven temperature as shown by your test instrument or thermometer. Release pressure on calibration stem. Replace dial insert.

7. Set dial at 450 mark. Check oven temperature again, as instructed in (3) and (4). If the oven temperature is not within 20 degrees of the dial setting (450 degrees), it means that the sensing element is inoperative and the control should be replaced.

Oven Thermostat Control Adjustment

ADJUSTMENTS

PAGE 26 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES ADJUSTMENTS

A

Oven Thermostat Calibration

Check that the thermostat bulb is

in the bracket and centered.

Check that the blower baffle is

bolted in place. C.O. base only.

Check that the oven bottom is

in place.

Raise the kick panel slightly and

rotate forward.

Suspend a thermocouple on the

center of the oven rack in the

center of the oven.

Remove the knob, bezel and valve

cover panel.

Set the oven knob to the midpoint

between the two lines just after the

OFF position.

This is the bypass setting.

Check that there is a ¼ in. flame

at each port.

If the flame is not correct remove

the knob and bezel.

There is a slotted screw below the stem on the thermostat valve (see

page 26).

Turn the screw counter clockwise

to establish or increase the flame.

Put the bezel and knob on the oven

thermostat.

Set the oven thermostat to 400°F.

Check the burner for poor

operation through the hole behind

the kick plate while the oven is

heating.

See flowchart on page 32 for

burner troubleshooting.

fter oven temperature is stabilized

observe that the flame has

decreased.

Turn the screw clockwise to

decrease the flame.

If no flame is established put a

flame to the mixer face at the

burner shutter to check for gas

flow.

If gas is flowing turn the bypass

screw until flame is set to

specifications.

If no flame can be established at

the bypass setting replace the

thermostat.

Continues on Next Page

ADJUSTMENTS

OPERATOR’S MANUAL 1182298 REV 3 PAGE 27

ADJUSTMENTS MODEL 300 RESTAURANT RANGES

p

Continued from Previous Page

The bypass setting must be

calibrated before calibrating the

oven thermostat.

Remove the oven knob and push out the silver center from the rear of the knob and reinstall the knob

on the thermostat.

Set the knob indicator to 400°F

and allow the oven to reheat.

Allow the temperature to stabilize.

The temperature is stable when the

change is no more than 5°F.

If the change is greater than 5°F

return to the bypass calibration.

While holding the knob at the

400°F setting, push the screw in,

and turn it in the direction indicated

to calibrate the tem

Allow the temperature to stabilize.

Repeat this procedure until the

temperature stabilizes to +/-10°F

of the setting.

If the temperature cannot be set to

within +/-10°F replace the

thermostat and retest.

Reinstall the silver cover in

the knob center.

erature.

The temperature should be within

+/- 10°F of the setting.

To calibrate the temperature go to

the center of the thermostat.

Scrape the paint seal off of the

screw.

ADJUSTMENTS

NOTE! There are arrows around

the screw indicating (H) to increase

and (L) to decrease the

temperature.

NOTE! Only turn this screw by

small increments.

PAGE 28 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES ADJUSTMENTS

THERMOSTATIC GRIDDLE BY-PASS FLAME LEVEL

When the griddle reaches the temperature at which the dial is set, the control cuts down the flow of gas to the amount required to keep the griddle at that temperature. Always, however, the control must by-pass enough gas to keep the entire burner lighted. To maintain this minimum flame, the by-pass must be set carefully and accurately, as follows (see illustration on page 30):

1. Light the burner, then turn dial “FULL ON.”

2. After 5 minutes, turn dial clockwise to point slightly beyond first mark on dial.

3. Remove dial and bezel.

4. With a screwdriver, turn by-pass Adjustor (counterclockwise to increase the flame, clockwise to decrease it) until there is a minimum flame over the entire burner.

5. Replace bezel and dial, turning the dial clockwise until it locks in the “Off” position.

THERMOSTATIC GRIDDLE THERMOSTAT CALIBRATION

The griddle temperature control is carefully calibrated at the factory—that is, it is so adjusted that dial settings match actual temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set.

Recalibration should not be undertaken, however, until the griddle by-pass flame has been adjusted (see previous subsection).

To check temperatures when recalibrating, use a test instrument with a DISC type thermocouple for surface temperature checking. Drop a couple of drops of oil on griddle surface plate and place thermocouple disc flat into the oil.

Proceed as follows (see illustration on page 30):

1. Remove dial and push out metal insert.

2. Replace dial, turn to 350 mark, and light burner.

3. After burner has been on about 15 minutes check temperature.

4. Continue to check temperature, at 5-minute intervals, until two successive readings are within 5 degrees of each other.

The control should be recalibrated if your reading is not within 20 degrees of the dial setting (350 degrees). If calibration is required, the additional steps to be taken are these:

5. Hold dial firmly, insert screwdriver through center of dial, and push calibration stem inward. DO NOT TURN THIS STEM.

6. While holding calibration stem in firmly with screwdriver, turn dial until it is set at the actual oven temperature as shown by your test instrument. Release pressure on calibration stem. Replace dial insert.

7. Set dial at 400 mark. Check temperature again, as instructed in (3) and (4). If the temperature is not within 20 degrees of the dial setting (400 degrees), it means that the sensing element is inoperative and the control should be replaced.

ADJUSTMENTS

OPERATOR’S MANUAL 1182298 REV 3 PAGE 29

ADJUSTMENTS MODEL 300 RESTAURANT RANGES

CONVERSION FROM ONE TYPE OF GAS TO ANOTHER

Each appliance is shipped gas-specific either for use with natural gas or for use with LP gas (propane). To convert an appliance from one type of gas to another, do the following:

1. Refer to service procedures to access all burner orifices.

2. Refer to instructions included with conversion kit.

ADJUSTMENTS

3. F2 3480292. s

the proce

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

TROUBLESHOOTING

TROUBLESHOOTING RANGE TOP BURNERS

Consult the following table and the flowchart that begins on the following page.

Problem Look for -

All burners and pilots in unit will not turn on – Main gas supply to unit is “OFF.”

All burners produce excessive carbon deposits – Incorrect gas type supplied to unit.

– Incorrect supply pressure.

Only some burners in a unit produce excessive carbon deposits

Only some pilots produce excessive carbon deposits – Pilot gas not adjusted properly.

Top burner (not oven) will not come on – Manual valve for top burner in “OFF” position.

Top section pilot will not stay ignited – Pilot gas not adjusted properly.

– Incorrect orifices. – Primary air not adjusted properly.

– Incorrect pilot orifice.

– Pilot out.

– Clogged orifice. – Draft condition. – Improper ventilation system. – Air in gas line.

TROUBLESHOOTING

OPERATOR’S MANUAL 1182298 REV 3 PAGE 31

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

RANGE TOP BURNER

TROUBLESHOOTING

Common checks for all top

configurations.

Check that the burners are set level

in the support brackets.

Check that the burners are clean

and all ports are clear.

Remove each burner and check

that the venturi is clean and free of

buildup and debris.

With each burner removed check that the orifice size is correct and

clean and free of buildup and

debris.

Remove the knobs and carefully

lower the top valve cover panel.

CAUTION! Wiring attached behind

panel on C.O. base models.

NOTE: Griddle Tops

NOTE: Griddles and Hot Tops

must be raised and secured or

removed.

CAUTION! Before raising or

removing Griddle Tops.

Remove the knobs and carefully

lower the top valve cover panel.

CAUTION! Wiring attached behind

panel.

Pull the Griddle thermostat

bulbs out of the tubes.

Light all burners on the range.

NOTE: Leave the oven door open.

Observe the inlet pressure.

Check that each burner valve and

orifice is in alignment with the

burner.

Shut off the main gas supply.

Install a pressure tap in the main gas line before the range pressure regulator and install a manometer.

Turn on the main gas supply.

TROUBLESHOOTING

PAGE 32 OPERATOR’S MANUAL 1182298 REV 3

Re-light all pilots.

Inlet pressures for gases are:

Natural = 3.5" to 5" water column

Propane = 10" to 11" water column

If the inlet pressure is low, all

equipment on the main gas line

should be lit and the pressure

adjusted.

Shut off the range burners and

main gas and remove the pressure

Continues on next page.

tap.

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

Continued from Previous Page

With the gas supply shut off to the range install a pressure tap on the

manifold in the plugged tap

provided.

Install a manometer on the

pressure tap.

Turn on the gas supply to the

range.

Re-light the pilots and turn on all

the burners.

Observe the manifold pressure.

Manifold pressures are:

Natural gas = 4" water column

Propane gas = 10" water column

Install the grates or griddle/hot

tops.

Install the thermostat bulbs into

griddle tops.

Be sure the capillary tubes are

away from burners, flames and

excessive heat.

Test each burner.

Each burner should have a steady

blue flame on each port of the

burner.

Propane burners may have a small

amount of yellow tipping. This is

normal.

If the pressure is low remove the

cap from the pressure regulator on

the back of the range.

Clockwise increases the pressure

and counter clockwise decreases

If the flame is rising up off of the

ports adjust the burner shutter

closed.

If the flame is long and yellow

adjust the burner shutter open.

the pressure.

NOTE: Griddle and Hot Top

Shut off the range burners and

main gas and remove the pressure

tap.

Replace the pressure tap plug in

the manifold.

burners may be long and float

when cold. Allow the top to heat

before making burner adjustments.

Propane burners may have a slight

popping noise when turned off.

TROUBLESHOOTING

This is normal.

Re-light the pilots.

Reinstall the top valve cover panel

and knobs.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 33

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

TROUBLESHOOTING BASE OVEN

! CAUTION

Proper and efficient 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 flowchart that begins on the following page.

Problem Look for -

Oven will not come on. – Oven pilot is out.

Oven pilot will not stay ignited – Pilot gas not adjusted properly.

– Bad thermocouple. (Applies to units with D suffix only) – Bad thermocouple connections at safety valve. (Applies to units with D suffix only) – Bad safety. – Clogged orifice. – Draft condition. – Improper ventilation system. – Air in gas line.

TROUBLESHOOTING

PAGE 34 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

OPERATOR’S MANUAL 1182298 REV 3 PAGE 35

TROUBLESHOOTING

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

TROUBLESHOOTING THERMOSTATIC GRIDDLE

THERMOSTATIC GRIDDLE

TROUBLESHOOTING

If the flame is not correct remove

Remove the knobs and valve

cover panel.

the knobs and bezel. See

illustration on page 30.

CAUTION! WIRING BEHIND THE

PANEL.

Be sure the thermostat bulbs are

pushed completely into the tubes

under the griddle.

Put the bezels and knobs on the

griddle thermostats.

Set the griddle thermostats

to 300°F.

Observe the burners while heating

griddle for poor operation.

Refer to flowchart on page 32 for

burner troubleshooting.

After griddle has heated for

approximately 20 minutes, observe

that the flame has decreased in

height.

There is a slotted screw below the

stem on the thermostat valve.

Turn the screw counter clockwise

to establish or increase the flame.

Turn the screw clockwise to

decrease the flame.

If no flame is established put a

soap and water mix to the orifice of

the burner to check for gas flow.

If gas is flowing turn the bypass

screw until flame is set to

specifications.

If no flame is established at the

bypass setting replace the

thermostat.

Remove the knobs and bezel and

install the valve cover panel.

Set the griddle knobs to the

midpoint between the two lines just

after the OFF position.

This is the bypass setting.

TROUBLESHOOTING

PAGE 36 OPERATOR’S MANUAL 1182298 REV 3

Check that there is a ¼ in. flame at

each port.

Reinstall the bezels and push out the silver center of the knob from the rear of the knob and reinstall.

Set the temperature to 300°F and

allow the griddle to reheat.

Continues on Next Page

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

Record the temperatures

Reinstall the knobs, bezels and

valve cover panel.

NOTE! There are arrows around

the screw indicating (H) to increase

and (L) to decrease the

temperature.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 37

TROUBLESHOOTING

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

TROUBLESHOOTING CONVECTION OVEN BLOWER MOTOR

! WARNING

Before attempting to service or replace any electrical component, make sure 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. Remove the back lining. 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.

Motor lubrication information can be found on permanent label located on motor.

If the blower does not run at all, consult the flowchart that begins on the next page. If the blower runs intermittently, consult the flowchart on the third page following.

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).

TROUBLESHOOTING

PAGE 38 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

CONVECTION OVEN BLOWER

DOES NOT RUN

Move a DVM probe to the center terminal of the

REMOVE THE MAIN POWER

SOURCE. UNPLUG OR

DISCONNECT CIRCUIT

BREAKER.

Check the voltage specified by the Serial Plate

located behind the oven valve cover panel.

switch wires 1 and 2.

Remove the control knobs from the

range.

CAUTION! WIRING BEHIND THE

PANEL OF THE NEXT STEP.

Remove the upper valve panel cover screws and tilt the panel

forward to expose the back of

blower switch.

Remove the protective cover from

over the switch.

Check that the wires and terminals

are secure on the switch.

Refer to schematic P/N’s:

1181101 for 120V,

1181102 for 208/240V.

Place a DVM on the end terminals

of the blower switch wires 1 and 3.

Connect the main power supply.

Is the voltage as specified?

Reinstall the switch

cover and valve

panel.

Turn on the power

switch.

Open the oven door.

If the blower runs,

the Door Switch is

wired wrong.

Disconnect the main

power supply.

NoYes

Disconnect the main

power supply.

Check the facility's

power supplies.

Reinstall the switch

cover and valve

panel.

Connect the main

power supply.

Test oven.

Place switch in on position.

No

Continuity?

Yes

Open the kick panel by raising it

and tilting the top outward.

Check that one wire is connected

to the (common), 90° bottom

terminal of the switch.

Replace the switch.

Move the other wire to the lower

Reinstall the switch cover and

leg (N.O.) on the side of the switch.

valve panel.

Continues on following page.

Test blower.

OPERATOR’S MANUAL 1182298 REV 3 PAGE 39

TROUBLESHOOTING

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

Continued From

Prev age

ious P

Go to the motor and remove the wire terminal cover.

CAUTION!

Be sure the main power is

disconnected.

Place a DVM on the door

switch terminals with the

connected wires.

Press the switch actuator

lever.

Continuity?

Yes

Replace the switch.

Test oven.

Close the oven door.

No

Check that the red wire is capped off.

Remove the wire nuts from the black and white wires.

Check that the wires are twisted together securely.

Check that the common wire is connected to the motor

black wire.

Check that the neutral wire is connected to the white wire.

Place a DVM on the black and the white wire.

Connect the main power supply.

Turn on the blower switch.

Power?

No Yes

No

Loosen the 2 screws on

the door switch bracket

and adjust it to the door

ge to actuate the switchin

Connect the main power

Reinstall the kick panel.

TROUBLESHOOTING

Continuity?

supply.

Test oven.

Yes

h.

Disconnect the main

power supply.

Remove the wire nuts

from the red, white, and

black wires.

Check for approx. 1.9

ohms across the white

and black wire, then the

white and red.

Replace the motor if

different.

Connect the main power

supply.

Test oven.

Check all wiring for loose

terminals or breaks.

Check Power Switch and Door Switch per

th .

e instructions

PAGE 40 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

OPERATOR’S MANUAL 1182298 REV 3 PAGE 41

TROUBLESHOOTING

TROUBLESHOOTING MODEL 300 RESTAURANT RANGES

Electrical Schematic for 120 Volt Ranges

TROUBLESHOOTING

PAGE 42 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES TROUBLESHOOTING

Electrical Schematic for 208-230 Volt Ranges

OPERATOR’S MANUAL 1182298 REV 3 PAGE 43

TROUBLESHOOTING

PARTS MODEL 300 RESTAURANT RANGES

PARTS

! WARNING

INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT.

The serial plate is located in the compartment below the oven on the right side. When ordering parts, please supply the Model Number, Serial Number, Part Number, and Description; plus Finish, Type of Gas, and Electrical Characteristics, as applicable.

For parts not listed, consult a Southbend Authorized Parts Distributor or Southbend Authorized Service Agency. If necessary, please consult Southbend Parts Department for assistance.

Index of Restaurant Range Parts Diagrams

PARTS

PAGE 44 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

Shelf and Flue Riser Parts for Models 324 and 336

PARTS MODEL 300 RESTAURANT RANGES

Shelf and Flue Riser Parts for Models 348 and 360

1

2

Key Part Number Description

1 1180845 Shelf weld assembly, 60"

* 1181140 Shelf weld assembly, 48"

2 1180768 Flue riser assembly, 22.5" x 60"

* 1181152 Flue riser assembly, 10" x 60" * 1181136 Flue riser assembly, 22.5" x 48" * 1181153 Flue riser assembly, 10" x 48"

* not shown on drawing.

PARTS

PAGE 46 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

Valve Panel, Base Panel, and Drip Pan Parts

PARTS MODEL 300 RESTAURANT RANGES

Leg Parts

3

2

1

4

Key Part Number Description

1 1146201 1/4 x 20 x 3/4 Hex Head 2 1146500 1/4 Lock Washer 3 1172650 Leg Pad (3/4 x 10 hole) 4 1178205 Leg Package (set of 4 legs, not including bolts, leg pads, or lock washers)

* 1174262 Earthquake Legs SS (set of 4)

* not shown on drawing.

Caster Parts

3

2

1

4

Key Part Number Description

1 1146201 1/4 x 20 x 3/4 Hex Head 2 1146500 1/4 Lock Washer 3 1172650 Leg Pad (3/4 x 10 hole) 4 1174265 Caster Package (two casters with brake and two without brake; does not include bolts, lock washers, or leg pads)

* not shown on drawing.

PARTS

PAGE 48 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANTj0.000809.88.2443 748.26(300 R)Tj0.000TNTNTN13.5870.00016.006.00251.88.2332 748.26 PODEL

PARTS MODEL 300 RESTAURANT RANGES

24" and 36" Griddle Parts

See drawing on following page.

Key Part Number Description

1 1178204 Griddle Knob 2 1178202 Valve Body Only 3 1042980 Griddle Bar Burner 4 1134810 Burner Support 5 1181212 Griddle Assembly, 24", Left (for units manufactured before October 13, 2003)

1181213 Griddle Assembly, 24", Right (for units manufactured before October 13, 2003) 1181214 Griddle Assembly, 24", Left, Thermostatic (for units manufactured before October 13, 2003) 1181215 Griddle Assembly, 24", Right, Thermostatic (for units manufactured before October 13, 2003) 1181216 Griddle Assembly, 36", Left (for units manufactured before October 13, 2003) 1181217 Griddle Assembly, 36", Right (for units manufactured before October 13, 2003) 1181218 Griddle Assembly, 36", Left, Thermostatic (for units manufactured before October 13, 2003) 1181219 Griddle Assembly, 36", Right, Thermostatic (for units manufactured before October 13, 2003)

5 1186232 Griddle Assembly, 24", Left (for units manufactured after October 13, 2003)

1186233 Griddle Assembly, 24", Right (for units manufactured after October 13, 2003) 1186234 Griddle Assembly, 24", Left, Thermostatic (for units manufactured after October 13, 2003) 1186235 Griddle Assembly, 24", Right, Thermostatic (for units manufactured after October 13, 2003) 1186236 Griddle Assembly, 36", Left (for units manufactured after October 13, 2003) 1186237 Griddle Assembly, 36", Right (for units manufactured after October 13, 2003) 1186238 Griddle Assembly, 36", Left, Thermostatic (for units manufactured after October 13, 2003) 1186239 Griddle Assembly, 36", Right, Thermostatic (for units manufactured after October 13, 2003)

6 1162828 Griddle Pilot (for 24" griddle)

1162980 Griddle Pilot (for 36" griddle) 7 1146906 90° Elbow 8 P3875 1/8 x 1/4 Straight Fitting 9 1099111 1/4 cc Nut

10 1162236 Pilot Tube 11 1099111 1/4 cc Nut 12 1099112 1/4 Ferrule 13 1163844 Pilot Adj. Valve 14 1179997 Thermostat Knob ** 15 1174709 Thermostat Only ** 16 1147201 Brass Tee ** 17 1174713 Gas Supply Tube ** 18 1008748 Orifice NAT **

1008755 Orifice LP **

19 1166150 Brass Elbow ** 20 1174714 Gas Supply Tube **

* 1008748 Griddle Orifice NAT * 1008756 Griddle Orifice LP * 1181221 Grease Drawer

* not shown on drawing. ** used on thermostatically controlled griddles (indicated by a “T” prefix)

PARTS

PAGE 50 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

24" and 36" Griddle Parts

See parts list on previous page.

Optional Thermostatic Griddle Controls for 36" Griddle

14

151819 20

5

4

13

12

11

10

Optional Thermostatic Griddle Control for 24" Griddle

14

3

6

2

8

7

6

9

1

5

4

18

15

OPERATOR’S MANUAL 1182298 REV 3 PAGE 51

16

17

1 2

6

3

PARTS

PARTS MODEL 300 RESTAURANT RANGES

12" Griddle Parts

12

11

Key Part Number Description

1 1178204 Knob, Control 2 1178202 Valve, Hi-Off 3 1042980 Burner, Bar Assembly 4 1134810 Burner Support 5 1162807 Lighter Pipe Weld Assembly 6 1146906 Elbow 90 Deg, Street 7 P3875 Str. Fitting 1/8 THD 1/4 Less Nut/Sleeve 8 1099112 Ferrule, 1/4 9 1099111 Nut, 1/4 CC

10 1162236 Pilot Tube (7.500) 11 1099002 Pilot Adjustment Valve

1181723 Griddle Weld Assembly 12" Left (for units manufactured before October 13, 2003) 12

1186231 Griddle Weld Assembly 12" Left (for units manufactured * 1181221 Grease Drawer Assembly * 1008748 Orifice NAT Gas * 1008756 Orifice LP Gas

* not shown on drawing.

7

9

10

1

6

8

5

4

3

2

after October 13, 2003)

PARTS

PAGE 52 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

Hot Top Parts

12

13

4

3

2

1

5

7

9

6

8

11

10

Key Part Number Description

1 1178204 Knob Control 2 1178202 Gas Valve 3 1008751 Hood Orifice NAT

1008757 Hood Orifice LP 4 1022994 Hot Top Burner 5 1099002 Filter & Valve 6 1099101 1/8 Reduction Ferrule 7 1099100 1/8 cc Nut 8 3346 Pilot Tube 9 1160410 Pilot Assembly

10 3435 Pilot Bracket 11 3448 Burner Support 12 1170417 Aeration Box 13 1112299 Top Plate Assembly

OPERATOR’S MANUAL 1182298 REV 3 PAGE 53

PARTS

PARTS MODEL 300 RESTAURANT RANGES

Raised-Griddle Broiler Parts

See drawing on following page.

Key Part Number Description

1 1161636 Broiler Dirt Tray 2 1173555 Broiler Rack Pan 3 1173554 Broiler Rack 4 1173556 Broiler Rack Support 5 1133999 Griddle Pilot 6 P3875 1/8 x 1/4 Straight Fitting 7 1099112 1/4 Ferrule 8 1099111 1/4 cc Nut

9 1162935 Gas Supply Tube 10 1099111 1/4 Nut 11 1099112 1/4 Ferrule 12 1163844 Pilot Adj. Valve 13 1073495 Broiler Valve Handle 14 1146304 Screw # 10 x 1/2 Phil 15 1178202 Broiler Valve 16 P3111 Ceramic (side) 3-1/2 x 7-1/2 x 1/2 17 P3112 Ceramic (center) 6-9/16 x 7-1/2 x 1/2 18 1162925 Broiler Burner (center) 19 1162924 Broiler Burner (side) 20 1030200 Burner Rest Bracket 21 3240 Rear Plate Rest Broiler 22 1009199 Griddle Plate 23 1042980 Griddle Burner 24 1162334 Griddle Pilot

* 1008749 Broiler Burner Orifice RT & LT NAT * 1008757 Broiler Burner Orifice RT & LT LP * 1008753 Broiler Burner Orifice Center NAT * 1008765 Broiler Burner Orifice Center LP

* not shown on drawing

PARTS

PAGE 54 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

Raised-Griddle Broiler Parts

See parts list on previous page.

23

24

22

6

7

8

13

12

10

4

3

2

11

15

14

16

18

17

9

5

21

20

19

1

OPERATOR’S MANUAL 1182298 REV 3 PAGE 55

REAR VIEW

PARTS

PARTS MODEL 300 RESTAURANT RANGES

Convection Oven Parts

See drawing on following page.

Key Part Number Description

1 1180783 Panel, Kick

2 1181376 Logo Plate

3 1180861 Door Hinge

4 1024196 Door Assembly (Full Oven)

1179072 Door Assembly (Space Saver Oven)

5 1179950 Door Handle (Full Oven)

1179952 Door Handle (Space Saver Oven)

* P1089 Spring, Door (Full Oven)

1179030 Spring, Door (Space Saver Oven) 6 6660 Clip, Rack Support 7 1180528 Rack Guide 8 1177581 Blower Wheel Assembly 9 1180821 Pocket Weld Assembly

10 1179710 Spacer, Blower 11 1177452 Motor, 1/3 HP, 115 Volt

1179688 Motor, 1/3 HP, 208/240 Volt

12 1181117 Bracket, Door Switch 13 1177567 Switch, Door 14 1180859 Quadrant Assembly 15 1180834 Oven Baffle Co. 16 1180841 Bracket, Oven Baffle 17 1180776 Oven Bottom (Full Oven)

1180853 Oven Bottom (Space Saver Oven)

18 1164278 SA Burner (Natural Gas)

1164279 SA Burner (LP Gas)

19 1164037 Oven Safety Valve 20 1008736 Hood Orifice #36 (Natural Gas)

1008752 Hood Orifice #52 (LP Gas)

21 1180873 Pilot Tube 22 1163868 Thermocouple 23 1180830 Bracket, Oven Safety

* not shown on drawing

PARTS

PAGE 56 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

Convection Oven Parts

See parts list on previous page.

14

13

12

11

10

9

8

15

7

6

5

4

3

2

1

17

16

23

18

19

20

21

22

OPERATOR’S MANUAL 1182298 REV 3 PAGE 57

PARTS

PARTS MODEL 300 RESTAURANT RANGES

Standard Oven Parts

See drawing on following page.

Key Part Number Description

1 1024196 Door Assembly (Full Oven)

1179072 Door Assembly (Space Saver Oven) 2 1180861 Door Hinge

* P1089 Spring, Door (Full Oven)

1179030 Spring, Door (Space Saver Oven) 3 1180776 Oven Bottom (Full Oven)

1180853 Oven Bottom (Space Saver Oven) 4 1173547 Rod, Oven 5 1180859 Quadrant Assembly 6 1164278 SA Burner (Natural Gas)

1164279 SA Burner (LP Gas) 7 1179998 Dial Knob, Oven 8 1179999 Bezel 9 B940000201 Thermostat

10 1164037 Oven Safety Valve 11 1008736 Hood Orifice #36 (Natural Gas)

1008752 Hood Orifice #52 (LP Gas)

12 1180873 Pilot Tube 13 1163868 Thermocouple 14 1180830 Bracket, Oven Safety

* not shown on drawing

PARTS

PAGE 58 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES PARTS

PARTS

MODEL 300 RESTAURANT RANGES

Notes:

PAGE 60 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES

Notes:

OPERATOR’S MANUAL 1182298 REV 3 PAGE 61

MODEL 300 RESTAURANT RANGES

Notes:

PAGE 62 OPERATOR’S MANUAL 1182298 REV 3

MODEL 300 RESTAURANT RANGES

Notes:

OPERATOR’S MANUAL 1182298 REV 3 PAGE 63

MODEL 300 RESTAURANT RANGES

SELECT

RESTAURANT RANGES

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 unit. 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 unit.

Southbend

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

(919) 552-9161 • FAX (919) 552-9798

PAGE 64 OPERATOR’S MANUAL 1182298 REV 3

Southbend 336A, 336D-2TR, 336D-2GR, 348EE-2TL, 360AA-2GL User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual

SPECIFICATIONS

GAS SUPPLY

EXTERIOR DIMENSIONS

INTERIOR DIMENSIONS AND UTILITY CONNECTION DATA

VENTILATION

ELECTRICITY SUPPLY

Step 2a: Install the Legs

Step 2b: Install Casters and Restraint

Step 3: Attach Flue Riser and Shelf Assemblies

Step 4: Connect Electricity (for Models with Convection Ovens)

Step 5: Connect Gas Supply

Step 6: Check the Installation

Step 7: Adjust Air Shutters and Pilot Heights

Step 8: Condition Griddle Surfaces

OPERATION

LIGHTING AFTER GAS HAS BEEN SHUT OFF

OPEN-TOP BURNER SECTIONS

HOT TOP SECTIONS

NON-THERMOSTATIC GRIDDLE SECTIONS

THERMOSTATIC GRIDDLES

RAISED-GRIDDLE BROILER SECTION

SHUTDOWN OF ENTIRE RANGE

OVENS

COOKING TIPS (Convection-Type Oven Only)

COOKING HINTS

COOKING SUGGESTIONS (Convection-Type Oven Only)

GUIDE TO BAKING TIMES AND TEMPERATURES (Convection-Type Oven Only)

EXTERIOR AND TOP SECTIONS:

VENT SYSTEM

STAINLESS STEEL SURFACES

CLEANING

BLACK BAKED ENAMEL SURFACES

BURNERS – GENERAL

HOT TOPS

CARE OF GRIDDLES

OPEN TOP PLATE

OVEN INTERIOR (STANDARD-TYPE OVEN)

OVEN INTERIOR (CONVECTION-TYPE OVEN)

GAS PRESSURE REGULATOR

ADJUSTMENTS

TOP PILOTS: NON-AERATED (YELLOW-TIPPED FLAME) TYPE

ALL TOP BURNERS

OVEN STANDING PILOT

OVEN BURNER FLAME

OVEN BY-PASS FLAME LEVEL

OVEN THERMOSTAT CALIBRATION

THERMOSTATIC GRIDDLE BY-PASS FLAME LEVEL

THERMOSTATIC GRIDDLE THERMOSTAT CALIBRATION

CONVERSION FROM ONE TYPE OF GAS TO ANOTHER

TROUBLESHOOTING RANGE TOP BURNERS

TROUBLESHOOTING

TROUBLESHOOTING BASE OVEN

TROUBLESHOOTING THERMOSTATIC GRIDDLE

TROUBLESHOOTING CONVECTION OVEN BLOWER MOTOR

Electrical Schematic for 120 Volt Ranges

Electrical Schematic for 208-230 Volt Ranges

PARTS