Southbend 4363D2TR, 4482DC3CR, 4483EE3TR, 4363C2GR, 4363A1G User Manual

IMPORTANT FOR FUTURE REFERENCE

___________________________

___________________________

_____________________

Owner’s Manual

Restaurant Ranges

Ultimate

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 1190820 REV 4 (10/14)

$21.00

4365A 4601DD-2RR

WARNING

servicing this equipment.

1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA

www.southbendnc.com

ULTIMATE RESTAURANT RANGE

MANUAL SECTION

SAFETY PRECAUTIONS

ULTIMATE 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 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.

Copyright © 2014 by Southbend. All rights reserved. Published in the United States of America.

PAGE

2

OF 34

OWNER’S MANUAL 1190820 REV 4 (10/14)

ULTIMATE RESTAURANT RANGES

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.

TABLE OF CONTENTS

Table of Contents

Specications .........................................................................................................................................4

Installation ..............................................................................................................................................6

Operation ...............................................................................................................................................12

Cleaning ................................................................................................................................................16

Adjustments ..........................................................................................................................................18

Troubleshooting .....................................................................................................................................22

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

The serial plate is located on the interior side of the lower front panel, as shown below.

Figure 1

Serial Plate is Located on

Inside Surface of Kick Panel

OWNER’S MANUAL 1190820 REV 4 (10/14)

PAGE

3

OF 34

SPECIFICATIONS

ULTIMATE RESTAURANT RANGES

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).

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

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

Minimum Clearances for ranges with ovens:

Standard Oven Convection Oven Double Oven Base
Sides 10” 10” 10”
Back 10” 10” 10”
Floor 0” 0” 0”

Ranges are suitable for installation on combustible oors.

Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufciently to

permit the removal of the racks and for serviceability.

On ranges with a convection-type oven, a minimum of 2 inches clearance must be allowed behind the motor and the
rear non-combustible enclosure. Care must be taken to provide adequate air circulation to prevent the motor from
overheating.

ELECTRICAL SUPPLY

Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be
electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric 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.

The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz,

single-phase prong plug. Some ranges instead have terminal connections. See the serial plate for maximum amperage

requirements.

PAGE

4

OF 34

OWNER’S MANUAL 1190820 REV 4 (10/14)

ULTIMATE RESTAURANT RANGES

SPECIFICATIONS

GAS SUPPLY

The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement and type of

gas the range is congured for (natural gas or propane) is stated on the serial plate.

A 3/4” female NPT gas connection is located on the rear of the range.

The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas the range is
equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is adjusted at the factory.

These models are design-certied for operation on natural or propane gases. A kit for conversion to a different type of gas

is available from Southbend.

For natural gas, the regulator is set to 4” W.C. (0.99 kPa). For propane gas, it is set to 10” W.C. (2.48 kPa). If applicable,
the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes,
or in the absence of local codes, with the applicable national codes.
This appliance should be connected ONLY to the type of gas for which it is equipped.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for

satisfactory performance. A 1/8” pressure tap is located on the manifold to measure the manifold pressure.

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

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

All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases.

NEVER use an open ame to check for gas leaks. All connections must be checked for leaks after the range has been put
into operation. Test pressure should not exceed 14” W.C. (3.47 kPa).

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 ranges must be installed in such a manner that the ow of combustion and ventilation air are not obstructed.

Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control
panel, or the bottom just below the oven compartment, as combustion air enters through these areas.

NOTICE

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

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

Canopies are set over ranges, ovens, etc. for ventilation purposes. It is recommended that a canopy extend 6” past the
appliance and the bottom edge be located 78” above the 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 2” above the vent opening at the top of the range.

If the range is connected directly to an outside ue, a CSA design-certied down draft diverter must be installed at the ue
outlet of the oven and connected to the ue.

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.

OWNER’S MANUAL 1190820 REV 4 (10/14)

PAGE

5

OF 34

INSTALLATION

ULTIMATE RESTAURANT RANGES

INSTALLATION

NOTICE

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

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

The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2,
as applicable, including:

1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any

pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).

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).

NOTICE

EXHAUST FANS AND CANOPIES: It is recommended that the range 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.

1. Cut the banding straps and remove the corrugated cardboard surrounding the range. If legs were shipped in the same
container, set them aside for installation in later steps of this procedure. Do not remove any tags or labels attached
to the range until the range is installed and working properly.

2. Lift the ue riser and shelf (if applicable) off the range and set it aside for installation later in this procedure.

3. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the range. Replace the bolt back
on to the threaded holes in the range.

4. If the range is to be installed on legs, go to Step 2a.
If the range is to be installed on casters, go to Step 2b.

PAGE

6

OF 34

OWNER’S MANUAL 1190820 REV 4 (10/14)

ULTIMATE RESTAURANT RANGES

INSTALLATION

STEP 2A: ATTACH LEGS

A set of four legs is packed with ranges ordered with legs. (For ranges 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 oor.

1. Raise range sufciently to allow legs to be attached. For safety, “shore up” and support the range with an adequate

blocking arrangement strong enough to support the load.

2. Screw the legs into the holes in the centers of the leg pads. The legs should be fully screwed into the leg pads.

3. Lower range gently onto a level surface. Never drop or allow the range to fall.

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

5. Go on to Installation Step 3.

Figure 2

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.

OWNER’S MANUAL 1190820 REV 4 (10/14)

PAGE

7

OF 34

INSTALLATION

A set of four casters is packed with ranges 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 range sufciently to allow the casters to be attached. For safety, “shore up” and support the range 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 range.

3. Lower range gently onto a level surface. Never drop or allow the range to fall.

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

5. Go to Installation Step 3

Figure 3

ULTIMATE RESTAURANT RANGES

Installation of Casters

STEP 2C: ATTACH RESTRAINT

NOTICE

For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the

Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Movable 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.

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

PAGE

8

OF 34

OWNER’S MANUAL 1190820 REV 4 (10/14)

ULTIMATE RESTAURANT RANGES

I

INSTALLATION

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” (6 mm) 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”

(6 mm) 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.

Figure 4

Installation of Restraint

C

H

G

F

A

B

E

D

Be sure all controls are turned off prior to disconnecting. After reconnecting, be sure all controls are turned off and all
pilots are lit.

NOTICE

Adequate means must be provided to limit the movement of the appliance without depending on the connector and
the quick-disconnect device or its associated piping to limit the appliance movement.

The restraining means should be attached to a frame member on the back of the range.

OWNER’S MANUAL 1190820 REV 4 (10/14)

PAGE

9

OF 34

INSTALLATION

Single-Oven Models Dual-Oven Models

ULTIMATE RESTAURANT RANGES

STEP 3: ATTACH FLUE RISER AND SHELF ASSEMBLY

Place the ue riser assembly on the range as shown on the appropriate diagram below.

1. Slide the ue riser assembly over the bayonets until it bottoms out, as shown below.

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

3. Attach the shelf assembly (if ordered) to the ue riser assembly with 1/4-20 x 3/4 hex head bolts, at washers and

lockwashers.

Figure 5

Installation of Flue Riser and Shelf Assembly

STEP 4: ELECTRICAL CONNECTION

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 (see Figure 1).
Ranges are factory-equipped either with a power cord or with one or two two-pole terminal blocks (one for each oven),
located behind cover plate(s) located on the rear of the range. To connect the supply wires, remove the appropriate 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 ranges are wired as above, using only two supply wires. The third wire is not used and must be properly
terminated.

All ranges 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 wiring diagram for wire size and ampere
requirements.

STEP 5: GAS CONNECTION

If this equipment is being installed at over 610 meters 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.

PAGE

10

OF 34

OWNER’S MANUAL 1190820 REV 4 (10/14)

ULTIMATE RESTAURANT RANGES

The serial plate is located on the interior side of the kick panel below the oven. It indicates the type of gas the range is
equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certied for operation on natural or propane gases. For natural gas, the regulator is set to

deliver gas at 0.99 kPa (4” W.C.) pressure to the manifold. For propane gas, it is set to 2.48 kPa (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. A 1/8” pressure tap is located on the manifold to measure the manifold pressure.

The gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected.

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

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 RANGE HAS BEEN PUT INTO OPERATION. TEST
PRESSURE SHOULD NOT EXCEED 14” W.C. (3.47 kPa).

INSTALLATION

STEP 6: CHECK THE INSTALLATION

Check the installation of the range, as follows:

1. Check that all screws and bolts are tightened.

2. Check that the electrical and gas connections have been made correctly.

3. With the range in the position that it will be operated, check that the range is level. If not, adjust the legs or casters.

4. Check that the appropriate minimum clearances are satised (see page 4).

5. Check that the oven door(s) open and close properly.

6. Check that there is sufcient clearance in front of the range to open the oven door.

7. Wipe clean all surfaces.

STEP 7: CHECK OPERATION

Check the operation of the range, as follows:

1. Turn on the gas supply and, for convection-oven models, the electric power supply.

2. Light the burner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to purge the

system of air. Check for proper pilot-ame height and adjust pilots, if necessary.

3. Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air shutters, if
necessary.

4. On convection-oven models, turn on the blower(s) and check for proper operation.

5. Turn off the burners and oven.

STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE

Complete the installation by leaving the range ready for customer use:

1. Allow the range to cool.

2. Wipe clean all surfaces.

3. Unless the range is to be placed in service immediately, turn off the gas supply and (for convection-oven models, the
electricity supply.

4. Make sure that a copy of this manual will be available to the people who will operate and maintain the range.

OWNER’S MANUAL 1190820 REV 4 (10/14)

PAGE

11

OF 34