Southbend 436A-1GL, 436A-2G, 436A-2GL, 436A-2GR, 436A-2TL Operator's Manual

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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 400

RESTAURANT RANGES

With Serial Numbers Beginning 99A

Ranges with Single Oven Base:

424E, 436A, 436A-1GL, -2GL, -2TL, -2GR, -2TR, -3G, -3T 436D, 436D-1GL, -2GL, -2TL, -2GR, -2TR, -3G, -3T

Ranges with Double Oven Base:

448EE, 448EE-4G/T, -2GL, -2TL, -2GR, -2TR, -3GL, -3TL,

-3GR, -3TR

Model 436D Model 460AA-2RR

Ranges with Double Oven Base (cont)

460AA, 460AA-2GL, -2TL, -2GR, -2TR, -3GL, -3TL, -3GR,

-3TR, -4GL, -4TL, -4GR, -4TR 460AD, 460AD-2GL, -2TL, -2GR, -2TR, -3GL, -3TL, -3GR,

-3TR, -4GL, -4TL, -4GR, -4TR 460DD, 460DD-2GL, -2TL, -2GR, -2TR, -3GL, -3TL, -3GR,

-3TR, -4GL, -4TL, -4GR, -4TR

Ranges with Double Oven Base and Raised Griddle/Broiler:

460AA-2RR, -2RR, -2RR

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

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

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

(919) 552-9161 • FAX (800) 348-2558 or (919) 552-9798

MANUAL 1182299 REV 3 (05/05) DRAFT $18.00

! WARNING

installing or servicing this equipment.

RESTAURANT RANGE MANUAL SECTION RR

MODEL 400 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 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 ............................................................................................................................11

Operation..............................................................................................................................18

Cooking Hints.......................................................................................................................21

Cleaning ...............................................................................................................................23

Adjustments..........................................................................................................................26

Troubleshooting....................................................................................................................33

Parts .....................................................................................................................................46

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.

Serial Plate

Lighting Instructions

(inside panel)

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 3 OF 64

SPECIFICATIONS MODEL 400 RESTAURANT RANGES

SPECIFICATIONS

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

2. The appliance must be isolated from the gas supply piping system by closing its individual manual

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

NOTICE

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

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

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

Minimum Clearances for Ranges Built Before April 9, 2001 (25,900 BTU Open Top Burners):

Standard Oven Convection Oven Double Oven Base Sides 6" 8" 8" Back 6" 8" 6" Floor 0" 0" 0"

Minimum Clearances for Ranges Built After April 8, 2001 (32,000 BTU Open Top Burners):

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

Units are suitable for installation on combustible floors. Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open

sufficiently to permit the removal of the racks and for serviceability. On units with the convection-type oven, a minimum of 2 inches 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. No additional clearance from the sides and back is required for service as the units are serviceable from the front.

PAGE 4 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES SPECIFICATIONS

EXTERIOR DIMENSIONS

Top Views

SPECIFICATIONS

424E 436A

O O R

436A-3G 436A-3T 436D-3G 436D-3T

448EE-4G/T

436D

448EE

436A-2GR 436A-2TR 436D-2GR 436D-2TR

460AA 460AD 460DD

436A-1GL 436D-1GL

436A-2GL,

436A-2TL

436D-2GL

436D-2TL

448EE-2GL 448EE-2TL 448EE-3GL

448EE-3GTL

R R

448EE-2GR 448EE-2TR 448EE-3GR 448EE-3TR

460AA-2GL 460AA-2TL 460AD-2GL 460AD-2TL 460DD-2GL 460DD-2TL

Front Views

424E 436A

Table continues on next page.

460AA-2GR

460AA-2TR

460AD-2GR

460AD-2TR

460AD-2GR

460DD-2TR

436D

460AA-2RR 460AD-2RR 460DD-2RR

448EE 460AA

460AA-3GL or 4GL

460AA-3TL or 4TL

460AD-3GL or 4GL

460AD-3TL or 4TL 460DD-3GL or 4GL 460DD-3TL or 4TL

460AD 460DD

460AA-3GR or4GR 460AA-3TR or 4TR

460AD-3GR or 4GR

460AD-3TR or 4TR

460DD-3GR or 4GR

460DD-3TR or 4TR

460AA-2RR 460AD-2RR 460DD-2RR

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 5 OF 64

SPECIFICATIONS MODEL 400 RESTAURANT RANGES

Table continuing from previous page.

Side Views

SPECIFICATIONS

Model

Number

424E

436A

436D

448EE

460AA

460AD

460DD

Dimension C includes 2" minimum clearance between motor and wall. Raised-griddle surface on Models 460AA-2RR, 460AD-2RR, and 460DD-2RR is 36.5" (927mm) above floor.

Ranges WITH Convection Oven Ranges WITHOUT Convection Oven

widthBdepth

24.25" (616)

(864)

36.5" (928)

(1067)8"(203)

36.5" (928)

(864)

48.625" (1235)

(864)

60.75" (1544)

(1067)8"(203)

60.75" (1544)

(1067)8"(203)

60.75" (1544)

(864)

34"

42"

34"

42"

34"

Exterior Dimensions in Inches and (Millimeters)

CDEFGHI JK

29.75"

(756)

29.75" (756)

29.75"

(756)

- 29.75" (756)

29.75" (756)

- 29.75" (756)

31"

(787)

31"

(787)

31"

(787)

31"

(787)

31"

(787)

31"

(787)

31"

(787)

12"

(305)

12"

(305)

12"

(305)

12"

(305)

12"

(305)

12"

(305)

12"

(305)

2.75" (70)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

22.5" (572)

31"

(787)6"(152)

31"

(787)6"(152)

31"

(787)6"(152)

31"

(787)6"(152)

31"

(787)6"(152)

31"

(787)6"(152)

31"

(787)6"(152)

Cook

Top

37"

(940)

37"

(940)

37"

(940)

37"

(940)

37"

(940)

37"

(940)

37"

(940)

Door

Depth

15.5" (394)

Oven

Bottom

12.5" (318)

PAGE 6 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES SPECIFICATIONS

INTERIOR DIMENSIONS AND UTILITY DATA (for Ranges Built Before April 9, 2001)

Model

Number

424E 19.5"

436A

436A-1GL 436A-1TL

436A-2GL 436A-2GR 436A-2TL 436A-2TR

436A-3G 436A-3T

436D 26"

436D-1GL 436D-1TL

436D-2GL

436D-2GR

436D-2TL 436D-2TR

436D-3G 436D-3T

448EE 19.5"

448EE -2GL 448EE -2GR 448EE -2TL 448EE -2TR

460AA 26.125"

460AA-2GL

460AA-2GR

460AA-2TL 460AA-2TR

460AA-3GL

460AA-3GR

460AA-3TL 460AA-3TR

460AA-2RR

460AD 26.125"

460AD-2GL 460AD-2GR

460AD-2TL

460AD-2TR 460AD-3GL

460AD-3GR

460AD-3TL

460AD-3TR 460AD-2RR

460DD 26"

460DD-2GL 460DD-2GR

460DD-2TL

460DD-2TR 460DD-3GL

460DD-3GR

460DD-3TL

460DD-3TR 460DD-2RR

* BTU values are for natural gas.

Left (or Only) Oven Interior Dimensions

Width Depth Height Width Depth Height Open Oven Griddle

(660)

26.125" (664)

(660)

26"

(660)

26"

(660)

26"

(660)

19.5"

(660)

(664)

26.125" (664)

(664)

26.125" (664)

(660)

26"

(660)

26"

(660)

26"

(660)

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 @

---

---4 @

---2 @

---0

---6 @

---4 @

---

---01 @

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)

33.000 6 @

33.000

33.000 2 @

33.000

8 @

33.000 4 @

33.000

10 @

33.000 6 @

33.000

4 @

33.000

6 @

33.000

10 @

33.000 6 @

33.000

4 @

33.000

6 @

33.000

10 @

33.000 6 @

33.000

4 @

33.000

6 @

33.000

1 @

32,000

1 @

32,000

1 @

32,000

1 @

32,000

1 @

32,000

1 @

32,000

1 @

32,000

1 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

2 @

32,000

Total

BTU*

0 164,000 2.5"

0 230,000

1 @

180,000 2.5"

16,000

3 @

146,000 2.5"

16,000

4 @

16,000

12,000;

1@9,500

16,000

12,000;

1@9,500

16,000

12,000;

1@9,500

96,000

0 230,000 2.5"

2 @

196,000 2.5"

3 @

146,000

4 @

96,000 6"

0 328,000 2.5"

3 @

244,000

0 394,000 2.5"

3 @

310,000 2.5"

4 @

260,000 2.5"

2 @

295,500

0 394,000 2.5"

3 @

310,000 2.5"

4 @

260,000 2.5"

2 @

295,500

0 394,000 2.5"

3 @

310,000 2.5"

4 @

260,000 2.5"

2 @

295,500

Gas Connection

Location

OPQR

(64)

2.5" (64)

(64)

(152)

(64)

2.5" (64)

(152)

(64)

2.5" (64)

(64)

2.5" (64)

(64)

2.5" (64)

(64)

2.5" (64)

30.25" (768)

Electric Connection

Location

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

SPECIFICATIONS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 7 OF 64

SPECIFICATIONS MODEL 400 RESTAURANT RANGES

INTERIOR DIMENSIONS AND UTILITY DATA (for Ranges Built After April 8, 2001)

Model

Number

424E 19.5"

SPECIFICATIONS

436A

436A-1GL

436A-1TL

436A-2GL 436A-2GR

436A-2TL

436A-2TR

436A-3G 436A-3T

436D 26"

436D-1GL

436D-1TL

436D-2GL

436D-2GR

436D-2TL

436D-2TR

436D-3G 436D-3T

448EE 19.5"

448EE -2GL 448EE -2GR 448EE -2TL 448EE -2TR

460AA 26.125"

460AA-2GL

460AA-2GR

460AA-2TL 460AA-2TR

460AA-3GL

460AA-3GR

460AA-3TL 460AA-3TR

460AA-2RR

460AD 26.125"

460AD-2GL 460AD-2GR

460AD-2TL

460AD-2TR 460AD-3GL

460AD-3GR

460AD-3TL

460AD-3TR 460AD-2RR

460DD 26"

460DD-2GL 460DD-2GR

460DD-2TL

460DD-2TR 460DD-3GL

460DD-3GR

460DD-3TL

460DD-3TR 460DD-2RR

* BTU values are for natural gas.

Left (or Only) Oven Interior Dimensions

Width Depth Height Width Depth Height Open Ovens Tll Griddle

(660)

26.125" (664)

(660)

26"

(660)

26"

(660)

26"

(660)

19.5" (660)

(664)

26.125" (664)

(664)

26.125" (664)

(660)

26"

(660)

26"

(660)

26"

(660)

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 @

---

---4 @

---2 @

- - - 0 32,000

---6 @

---4 @

---

- - - 0 32,000 4 @

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)

33.000

10 @

33.000

10 @

33.000

10 @

33.000

32,000 0 164,000 2.5"

6 @

32,000 0 230,000

32,000 1 @

32,000 3 @

32,000 0 230,000 2.5"

32,000 2 @

2 @

32,000

8 @

90,000 0 328,000 2.5"

4 @

90,000

90,000 0 394,000 2.5"

6 @

90,000 3 @

4 @

90,000 4 @

6 @

90,000

75,000 0 394,000 2.5"

6 @

75,000 3 @

4 @

75,000 4 @

6 @

75,000

605,000 0 394,000 2.5"

6 @

60,000 3 @

4 @

60,000 4 @

6 @

60,000

16,000

4 @

16,000

3 @

16,000

3 @

16,000

2 @

12,000;

1@9,500

16,000

2 @

12,000;

1@9,500

16,000

2 @

12,000;

1@9,500

Gas Connection Total BTU*

(64)

2.5"

(64)

180,000 2.5"

146,000 2.5"

96,000

196,000 2.5"

146,000

96,000 6"

244,000

310,000 2.5"

260,000 2.5"

295,500

310,000 2.5"

260,000 2.5"

295,500

310,000 2.5"

260,000 2.5"

295,500

(64)

(152)

(64)

2.5"

(64)

(152)

(64)

2.5"

(64)

2.5"

(64)

2.5"

(64)

2.5"

(64)

Location

OP Q R

30.25" (768)

Electric Connection

Location

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

24"

(610)6"(152)

PAGE 8 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES SPECIFICATIONS

VENTILATION

! WARNING

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

SPECIFICATIONS

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.

GAS SUPPLY

The serial plate is located in the compartment below the oven on the right side (left oven on double units). 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. The unit is shipped configured for the type of gas specified by the purchaser. A kit for conversion to a different type of gas may be purchased from Southbend (see page 31 for conversion instructions).

If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI

Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA- B149.2, as applicable.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 9 OF 64

SPECIFICATIONS MODEL 400 RESTAURANT RANGES

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.

SPECIFICATIONS

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.

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 10 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES INSTALLATION

INSTALLATION

NOTICE

These installation procedures must be followed by qualified 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).

Step 1: Unpacking

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

INSTALLATION

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 banding straps and remove corrugated box from range.

2. Cut banding strap holding range to wooden skid.

3. Lift the flue riser off the front of the skid and set it aside.

4. Pull the shelf assembly out from under the base and set it aside.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 11 OF 64

INSTALLATION MODEL 400 RESTAURANT RANGES

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 12 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 1182299 REV 3 (05/05) DRAFT PAGE 13 OF 64

INSTALLATION MODEL 400 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.

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 14 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

NOTICE

MODEL 400 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.

Single-Oven Models

INSTALLATION

Dual-Oven Models

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 15 OF 64

INSTALLATION MODEL 400 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.

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

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 16 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 4).

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 1182299 REV 3 (05/05) DRAFT PAGE 17 OF 64

OPERATION MODEL 400 RESTAURANT RANGES

OPERATION

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.

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.

! DANGER

EXPLOSION HAZARD

! 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 18 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 1182299 REV 3 (05/05) DRAFT PAGE 19 OF 64

OPERATION MODEL 400 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 20 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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-BLANCH ED, 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 1182299 REV 3 (05/05) DRAFT PAGE 21 OF 64

COOKING HINTS MODEL 400 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 140° internal

14 lb. - medium 150° internal

14 lb. - well done 160° internal

Product

Timing

(minutes)

14 min./lb.

Temperature

Setting

Number of Racks

Used

250° 1 1 - 2

Count per

Pan/Rack

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 22 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

! WARNING

MODEL 400 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 1182299 REV 3 (05/05) DRAFT PAGE 23 OF 64

CLEANING MODEL 400 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

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 24 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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.

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.

CLEANING

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 25 OF 64

ADJUSTMENTS MODEL 400 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 26 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 28):

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 adju sted.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 27 OF 64

ADJUSTMENTS MODEL 400 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 28 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES ADJUSTMENTS

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 28).

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 35 for

burner troubleshooting.

After 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 1182299 REV 3 (05/05) DRAFT PAGE 29 OF 64

ADJUSTMENTS MODEL 400 RESTAURANT RANGES

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

chan

e 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.

To calibrate the temperature go to

ADJUSTMENTS

the screw indicating (H) to increase

The temperature should be within

+/- 10°F of the settin

the center of the thermostat.

Scrape the paint seal off of the

screw.

NOTE! There are arrows around

and (L) to decrease the

temperature.

NOTE! Only turn this screw by

small increments.

PAGE 30 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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 31):

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 31):

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

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.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 31 OF 64

ADJUSTMENTS MODEL 400 RESTAURANT RANGES

Griddle Thermostat Control Adjustment

By-Pass Adjuster

Calibration Stem

Dial Inser

Dial

2. Refer to instructions included with conversion kit.

3. Follow all steps as indicated in the conversion kit.

4. Check for leaks and proper manifold pressure (the procedure is on page 26).

ADJUSTMENTS

5. Re-light all pilots and check for proper operation. Note: A kit for conversion to a different type of gas may be purchased from Southbend.

Bezel

PAGE 32 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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

Top section pilot will not stay ignited

– Incorrect orifices. – Primary air not adjusted properly.

– Incorrect pilot orifice. – Manual valve for top burner in “OFF” position.

– Pilot out. – Pilot gas not adjusted properly.

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

TROUBLESHOOTING

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 33 OF 64

TROUBLESHOOTING MODEL 400 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 34 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

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

Shut off the range burners and

main gas and remove the pressure

Continues on next page.

adjusted.

tap.

MODEL 400 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

the pressure.

Shut off the range burners and

main gas and remove the pressure

tap.

Replace the pressure tap plug in

the manifold.

Re-light the pilots.

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.

NOTE: Griddle and Hot Top

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.

This is normal.

Reinstall the top valve cover panel

and knobs.

TROUBLESHOOTING

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 35 OF 64

TROUBLESHOOTING MODEL 400 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 36 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES TROUBLESHOOTING

OVEN PILOT DOES NOT WORK

Check through the hole in the oven

bottom for a pilot flame and leave

the oven door open 5 minutes to

clear gas fumes.

If no pilot, raise the kick panel

slightly and rotate forward.

Press and hold the red button on

the oven safety valve and put a

flame to the pilot.

Does the

pilot burn?

Check that the oven pilot

adjustment on the manifold is open.

Yes

Continue to hold the red button for

30 seconds.

The pilot should light and remain lit

after the button is released.

If the pilot doesn’t remain lit, wait 5

minutes and retry.

If the pilot doesn’t remain lit remove

the thermocouple from the safety

valve.

Install a thermocouple adapter

between the safety valve and

thermocouple to measure the

DC MV.

Install a DVM on the adapter.

If the pilot still doesn’t burn remove

the oven bottom.

Loosen pilot nut out of the burner

bracket.

Remove pilot tube from the safety

valve.

Remove the pilot orifice from the

pilot or end of the tube and check

for debris.

Re-install the pilot orifice and

tubing.

Holding the red button, light the

pilot.

If the voltage doesn’t rise above 10

MV adjust the pilot valve and

retest.

If the MV doesn’t rise quickly above

10 replace the thermocouple.

TROUBLESHOOTING

If the thermocouple works properly

replace the safety valve.

Light the pilot.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 37 OF 64

TROUBLESHOOTING MODEL 400 RESTAURANT RANGES

TROUBLESHOOTING THERMOSTATIC GRIDDLE

THERMOSTATIC GRIDDLE

TROUBLESHOOTING

Remove the knobs and valve

cover panel.

If the flame is not correct remove

the knobs and bezel. See

illustration on page 32.

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 35 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 38 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

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 400 RESTAURANT RANGES TROUBLESHOOTING

Continued from Previous Page

Place a digital surface temperature

instrument in the center of the

griddle.

Allow reading to stabilize to 300°F.

Record this temperature.

Move the surface measurement

instrument to the center of the

griddle over each burner.

Record the temperatures.

Average the temperature of each

burner reading.

To adjust the temperature, locate

the center of the thermostat.

Scrape the paint seal off of the

screw.

NOTE! There are arrows around

the screw indicating (H) to increase

and (L) to decrease the

temperature.

Repeat this procedure at each

burner until the temperature

stabilizes to within 30°F of the set

temperature.

If the temperature cannot be set to

within 30°F replace the thermostat

and retest.

Reinstall the silver cover in the

knob center.

NOTE: If the user is dissatisfied

with the griddle temperature

recovery time.

Remove the knobs, bezels and

valve cover panel.

Turn the bypass screw counter

clockwise to fully open the bypass

flame.

Reinstall the knobs, bezels and

valve cover panel.

Recalibrate the thermostats.

NOTE! Only turn this screw by

small increments.

While holding the knob at the

300°F setting, push the screw in

and turn it in the direction indicated

to chan

e the temperature.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 39 OF 64

TROUBLESHOOTING

TROUBLESHOOTING MODEL 400 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 40 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 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.

Yes No

Reinstall the switch

cover and valve

Is the voltage

as specified?

Disconnect the main

power supply.

panel.

Check the facility's

Turn on the power

power supplies.

switch.

Reinstall the switch

Open the oven door.

cover and valve

If the blower runs, the Door Switch is

wired wrong.

Disconnect the main

Connect the main

power supply.

Test oven.

power supply.

panel.

Place switch in on position.

Continuity?

Replace the switch.

Reinstall the switch cover and

valve panel.

Test blower.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 41 OF 64

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.

Move the other wire to the lower

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

Continues on following page.

TROUBLESHOOTING

TROUBLESHOOTING MODEL 400 RESTAURANT RANGES

Continued From

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.

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?

Yes

Loosen the 2 screws on

the door switch bracket

and adjust it to the door

hinge to actuate the switch.

Connect the main power

Reinstall the kick panel.

TROUBLESHOOTING

Continuity?

supply.

Test oven.

Yes

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

the instructions.

PAGE 42 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES TROUBLESHOOTING

BLOWER RUNS

INTERMITTENTLY

Blower

Cold

starts but shuts off.

Hot

REMOVE THE MAIN POWER

SOURCE. UNPLUG OR

DISCONNECT CIRCUIT

BREAKER.

Check all wiring for loose

connections or breaks.

Go to the junction box on the back

of the range and remove the cover.

Place a DVM or ammeter on the

black wire #1.

CAUTION! Be sure a DVM is

protected to 40 amps or greater.

Connect main power supply.

Turn on the oven Power Switch.

Check that there are no air flow

obstructions around the range.

Check that the motor is not against

a wall.

Check that the vents at each end o

the motor are not obstructed.

Check for excessive grease and

dust buildup on the motor.

Check for excessive heat sources

behind the range.

Check for hot air leaks around the

motor pocket.

Leave the blower turned on and turn off the oven thermostat and

allow to cool.

Observe that the amperage surges and returns to the motor amperage

reading for high speed.

If the amperage surge remains at

greater than the rating replace the

motor.

Test oven.

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 43 OF 64

If the blower starts up turn the oven

and allow to reheat to 500°F.

If the motor shuts off and there

is no excessive heat around the

blower motor it must be

laced.

TROUBLESHOOTING

TROUBLESHOOTING MODEL 400 RESTAURANT RANGES

Electrical Schematic for 120 Volt Ranges

TROUBLESHOOTING

PAGE 44 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES TROUBLESHOOTING

Electrical Schematic for 208-230 Volt Ranges

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 45 OF 64

TROUBLESHOOTING

PARTS MODEL 400 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

Key Page Number Description

1 47 Shelf and Flue Riser Parts for Models 424 and 436

48 Shelf and Flue Riser Parts for Models 448 and 460 2 49 Valve Panel, Base Panel, and Drip Pan Parts 3 51 Leg Parts

* 51 Caster Parts

4 52 Open Top Burner Parts for Ranges Built Before April 9, 2001

53 Open Top Burner Parts for Ranges Built After April 8, 2001 5 54 12" Griddle Parts

55 24", 36" and 48” Griddle Parts

* 57 Raised-Griddle Broiler Parts 6 59 Convection Oven Parts 7 61 Standard Oven Parts

* 63 Hot Top Parts

* not shown on above drawing.

PAGE 46 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

Shelf and Flue Riser Parts for Models 424 and 436

Key Part Number Description

Shelf & Flue Riser Parts for ranges built before August 16, 2002

1 1180842 Shelf weld assembly, 36"

* 1181141 Shelf weld assembly, 24"

2 1180766 Flue riser assembly, 22.5" x 36"

* 1181150 Flue riser assembly, 10" x 36" * 1181137 Flue riser assembly, 22.5" x 24" * 1181151 Flue riser assembly 10" x 24"

Shelf & Flue Riser Parts for ranges built after August 16, 2002

1 1181055 Shelf weld assembly, 36"

* 1181056 Shelf weld assembly, 24"

3 1180763 Wall Shield 22.5" x 36"

* 1181162 Wall Shield 10" x 36" * 1181149 Wall Shield 22.5" x 24" * 1181163 Wall Shield 10" x 24"

4 1184141 Splasher 24" x 36"

* 1181158 Splasher 10" x 36" * 1184140 Splasher 24" x 24" * 1181159 Splasher 10" x 24"

* not shown on drawing.

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 47 OF 64

PARTS MODEL 400 RESTAURANT RANGES

Shelf and Flue Riser Parts for Models 448 and 460

Key Part Number Description

1 1180845 Shelf weld assembly, 60"

* 1181140 Shelf weld assembly, 48"

Flue Riser Parts for ranges built before August 16, 2002

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"

1181672 Flue riser assembly, 22.5" for 2RR

Flue Riser Parts for ranges built after August 16, 2002

3 1180765 Wall Shield 22.5" x 60"

1181164 Wall Shield 10" x 60" 1181148 Wall Shield 22.5" x 48" 1181165 Wall Shield 10" x 48"

4 1184143 Splasher 24" x 60"

1181160 Splasher 10" x 60" 1184142 Splasher 24" x 48" 1181161 Splasher 10" x 48"

PARTS

PAGE 48 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

1184144 Splasher 24" for 2RR

* not shown on drawing.

MODEL 400 RESTAURANT RANGES PARTS

Valve Panel, Base Panel, and Drip Pan Parts

Key Part Number Description

1 1181187 Valve Panel for Models 424

1180725 Valve Panel for Models 436 (shown) 1181297 Valve Panel for Models 436-2GR/TR 1181298 Valve Panel for Models 436-2GL/TL 1181299 Valve Panel for Models 436-3G/T

2 1181186 Valve Panel for Models 448

1181300 Valve Panel for Models 448-2GL/TL 1181301 Valve Panel for Models 448-2GR/TR 1180856 Valve Panel for Models 460 (shown) 1181302 Valve Panel for Models 460-2GL/TL 1181303 Valve Panel for Models 460-2GR/TR 1181304 Valve Panel for Models 460-3GL/TL 1181305 Valve Panel for Models 460-4GR/TR 1181306 Bottom Valve Panel for Model 460-2RR 1181307 Top Valve Panel for Model 460-2RR

1186401 Valve Panel for Models 424 1186402 Valve Panel for Models 436 (shown) 1186405 Valve Panel for Models 436-2GR/TR 1186406 Valve Panel for Models 436-3G/T 1186407 Valve Panel for Models 448 1186408 Valve Panel for Models 448-2GL/TL 1186409 Valve Panel for Models 448-2GR/TR 1187470 Valve Panel for Models 448-3GL/TL 1187471 Valve Panel for Models 448-3GR/TR

Valve Panels for ranges built before October 7, 2003

Valve Panels & Polypanels for ranges built after October 7, 2003

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 49 OF 64

PARTS MODEL 400 RESTAURANT RANGES

1186410 Valve Panel for Models 460 (shown) 1186411 Valve Panel for Models 460-2GL/TL 1186412 Valve Panel for Models 460-2GR/TR 1186413 Valve Panel for Models 460-3GL/TL 1186414 Valve Panel for Models 460-3GR/TR 1187353 Valve Panel for Models 460-4GL/TL 1187356 Valve Panel for Models 460-3GR/TR 1186416 Top Valve Panel for Model 460-2RR 1186415 Bottom Valve Panel for Model 460-2RR 1186430 Polypanel for Models 424 1186431 Polypanel for Models 436 (shown) 1186434 Polypanel for Models 436-2GR/TR N/A Polypanel for Models 436-3G/T 1186435 Polypanel for Models 448 1186436 Polypanel for Models 448-2GL/TL 1186437 Polypanel for Models 448-2GR/TR 1187472 Polypanel for Models 448-3GL/TL 1187473 Polypanel for Models 448-3GR/TR 1186438 Polypanel for Models 460 (shown) 1186439 Polypanel for Models 460-2GL/TL 1186440 Polypanel for Models 460-2GR/TR 1186441 Polypanel for Models 460-3GL/TL 1186442 Polypanel for Models 460-3GR/TR 1187354 Polypanel for Models 460-4G/T N/A Top Polypanel for Model 460-2RR 1186443 Bottom Polypanel for Model 460-2RR

Base Panels and Drip Pans

3 1180783 Kick Panel for Full Size Ovens (A and D Series)

1180884 Kick Panel for Space Saver Ovens (E Series) 4 1172716 Logo Plate 5 1180743 Side Panel Right 6 1180744 Side Panel Left

* 1182067 Drip Pan 36"(1180759)

1182066 Drip Pan 24"(1182066)

1182700 Drip Pan 12"(1181314)

* not shown on drawing.

Pressure Regulators

* 1160205 Pressure Regulator (Nat) adjustable(for ranges built before October 4, 2000) * 1160206 Pressure Regulator (LP) adjustable(for ranges built before October 4, 2000) * 1178815 Pressure Regulator (Nat/LP) (for ranges built after October 4, 2000) * 1181076 Pressure Regulator (Nat) adjustable(for 460 mo del onl y ranges built after April 7, 2003) * 1181077 Pressure Regulator (LP) adjustable(for 460 model o nly ranges built after April 7, 2003)

PARTS

PAGE 50 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

Leg Parts

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-Black (set of 4 legs, not including bolts, leg pads, or lock washers)

1174260 Leg Package-SS (set of 4 legs, not including bolts, leg pads, or lock washers)

* 1174262 Earthquake Legs SS (set of 4 legs, not including bolts, leg pads , or lock washers)

* not shown on drawing.

Caster Parts

2 1

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)

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 51 OF 64

PARTS MODEL 400 RESTAURANT RANGES

Open Top Burner Parts for Ranges Built Before April 9, 2001

PARTS

Key Part Number Description

1 1178204 Knob Control (Black knob with white arrow) 2 1178202 Gas Valve, Hi-Off 3 1008742 Hood Orifice #42 (Natural Gas)

1008755 Hood Orifice #55 (LP Gas) 4 1177447 Pilot Assembly, Front 5 1177111 Burner Assembly, Front 6 1177448 Pilot Assembly, Rear 7 1180872 Pilot Support Bracket 8 1179710 Spacer 9 1177439 Burner Assembly, Rear

* 1166004 Double Pilot Adjusting Fitting 10 1180781 Front G rate 11 1180405 Rear Gra te

PAGE 52 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

Open Top Burner Parts for Ranges Built After April 8, 2001

Key Part Number Description

1 1178204 Knob Control (Black knob with white arrow) (for ranges built before August 19, 2002)

1184689 Knob Control (Black knob with red stripe) (for ranges built after August 19, 2002) 2 1178202 Gas Valve, Hi-Off 3 1008737 Hood Orifice #37 (Natural Gas)

1008752 Hood Orifice #52 (LP Gas) 4 1177447 Pilot Assembly, Front 5 1177111 Burner Assembly 6 1177448 Pilot Assembly, Rear 7 1180872 Pilot Support Bracket (for ranges built before Augus t 19, 2002)

1184626 Pilot Support Bracket (for ranges built after August 19, 2002) 8 1179710 Spacer (for ranges built before August 19, 2002)

1184744 Spacer (for ranges built after August 19, 2002) 9 P6016 Fitting, Brass, Strt, 68C-6-4

10 1182286 Tube, Re ar Burn er 11 1148306 Fitting, Orifice Body 12 1182287 Bracket, Rear Tube Support

* 1166004 Double Pilot Adjusting Fitting 13 1148301 Nut, Bras s Jam 14 1180781 Front G rate 15 1180405 Rear Gra te

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 53 OF 64

PARTS MODEL 400 RESTAURANT RANGES

12" Griddle Parts

Key Part Number Description

1 1178204 Knob Control (Black knob with white arrow) (for ranges built before August 19, 2002)

1184689 Knob Control (Black knob with red stripe) (for ranges built after August 19, 2002) 2 1178202 Gas Valve, Hi-Off 3 1042980 Burner, Bar Assembly 4 1134810 Burner Support (for ranges built before April 9, 2001 )

1182285 Burner Support (for ranges built after April 8, 2001) 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 12 1181109 Griddle Weld Assembly 12" Left

* 1181221 Grease Drawer Assembly (for ranges built before October 1 5, 2003)

1186275 Grease Drawer Assembly (for ranges after October 15, 2003)

* 1008748 Orifice NAT Gas * 1008756 Orifice LP Gas * not shown on drawing.

PARTS

PAGE 54 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

24", 36" and 48” Griddle Parts

See drawing on following page.

Key Part Number Description

1 1178204 Knob Control (Black knob with white arrow) (for ranges built before August 19, 2002)

1184689 Knob Control (Black knob with red stripe) (for ranges built after August 19, 2002) 2 1178202 Gas Valve, Hi-Off 3 1042980 Griddle Bar Burner 4 1134810 Burner Support (for ranges built before April 9, 2001 )

1182285 Burner Support (for ranges built after April 8, 2001) 5 1181111 Griddle Assembly, 24", Left

1181108 Griddle Assembly, 24", Right

1181115 Griddle Assembly, 24", Left, Thermostatic

1181113 Griddle Assembly, 24", Right, Thermostatic

1181112 Griddle Assembly, 36", Left

1181107 Griddle Assembly, 36", Right

1181116 Griddle Assembly, 36", Left, Thermostatic

1181114 Griddle Assembly, 36", Right, Thermostatic

1187336 Griddle Assembly, 48", Left

1187337 Griddle Assembly, 48", Right

1187338 Griddle Assembly, 48", Left, Thermostatic

1187339 Griddle Assembly, 48", Right, Thermostatic 6 1162828 Griddle Pilot – Pipe Assembly(for 24" griddle)

1162980 Griddle Pilot – Pipe Assembly (for 36" griddle)

1187342 Griddle Pilot – Pipe Assembly for 460-4 (48" griddle, left and right)

1187397 Griddle Pilot – Pipe Assembly for 448-4 (48" griddle)

1187403 Griddle Pilot – Pipe Assembly for 448-3 (36" griddle, left and right) 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 (for ranges built before October 15, 2003)

1186275 Grease Drawer (for ranges built after October 15, 2003)

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

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 55 OF 64

PARTS MODEL 400 RESTAURANT RANGES

24", 36" and 48” Griddle Parts

See parts list on previous page.

Optional Thermostatic Griddle Controls for 36" Griddle

151819 20

Optional Thermostatic Griddle Control for 24" Griddle

PARTS

PAGE 56 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

1 2

MODEL 400 RESTAURANT RANGES PARTS

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 1178204 Knob Control (Black knob with white arrow) (for ranges built before August 19, 2002)

1184689 Knob Control (Black knob with red stripe) (for ranges built after August 19, 2002)

14 1146304 Screw # 10 x 1/2 Phil 15 1178204 Gas Valve, Hi-Off 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 Broil er Bu rner (c enter) 19 1162924 Broil er Bu rner (s ide) 20 1030200 Burner Rest B racket 21 3240 Rear Plate Rest Broiler(for ranges b uilt before October 6, 2003)

1185605 Rear Plate Rest Broiler(for ranges built after October 6, 2003)

22 1009199 Griddle Pla te 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 * 1043699 Grease Chute

* not shown on drawing

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 57 OF 64

PARTS

PARTS MODEL 400 RESTAURANT RANGES

Raised-Griddle Broiler Parts

See parts list on previous page.

12 10

PARTS

PAGE 58 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

REAR VIEW

MODEL 400 RESTAURANT RANGES PARTS

Convection Oven Parts (See drawing on following page)

Key Part Number Description

1 1180783 Panel, Kick 2 1172716 Logo Plate 3 1180861 Door Hinge 4 1024196 Door Assembly (Full Oven) (for ranges built before September 15, 2002)

1184099 Door Assembly (Full Oven with round door handle) (for ranges built after September 15, 2002)

1184783 Door Assembly (Full Oven with oblong door handle) (for ranges built after September 15, 2002) 5 1179951 Door Handle (Full Oven)(Round)

1184137 Door Handle (Full Oven)(Oblong)

* 1034900 Door Hook Left * 1034901 Door Hook Right * 1177778 Door Stakes Left & Right

* P1089 Spring, Door (Full Oven) 6 6660 Clip, Rack Support 7 1180528 Rack Guide 8 1177581 Blower Wheel Assembly with puller disc 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 1119099 Quadrant Assembly (for ranges built before June 20, 2000)

1180859 Quadrant Assembly (for ranges built after June 20, 2000) 15 1180834 Oven Baffle Co. 16 1180841 Bracket, Oven Baffle 17 1180776 Oven Bottom (Full Oven) 18 1164125 Burner 19 1164037 Oven Safety Valve(for ranges built before April 19, 2002)

1180866 Oven Safety Valve(for ranges built after April 19, 2002) 20 1008736 Hood Orifice #36 (Natural Gas) (for ranges built before September 13, 2002)

1008729 Hood Orifice #29 (Natural Gas) (for ranges built after September 13, 2002)

1008752 Hood Orifice #52 (LP Gas) (for ranges built before September 13, 2002)

1008749 Hood Orifice #49 (LP Gas) (for ranges built after September 13, 2002 21 1180873 Pilot Tube(for ranges built before April 19, 2002)

1180871 Pilot Tube(for ranges built after April 19, 2002) 22 1163868 Thermocouple(for ranges built before April 19, 2002)

1182399 Thermocouple(for ranges built after April 19, 2002)

* B940000201 Thermostat * 1179998 Dial Knob, Oven * 1179999 Bezel * 1179949 Lighted Fan Switch * 1179920 Oven Rack for Full Size Convection (22.6” x 25.6”) * 1163869 Nat Pilot (Includes Pilot Orfice) * 1163870 LP Pilot (Includes Pilot Orfice) * 1171523 Nat Pilot Orfice * 1171524 LP Pilot Orfice

23 1180874 Bracket, Oven Safety(for ranges built before April 19, 2002)

1180830 Bracket, Oven Safety(for ranges built after April 19, 2002)

* not shown on drawing

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 59 OF 64

PARTS MODEL 400 RESTAURANT RANGES

Convection Oven Parts

See parts list on previous page.

5 4 3

PARTS

PAGE 60 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

Standard Oven Parts

See drawing on following page.

Key Part Number Description

1 1024196 Door A ssembly (Full Oven) (for ranges built before September 15, 2002)

1184099 Door Assembly (Full Oven with round door handle) (for ranges built after September 15, 2002)

1184783 Door Assembly (Full Oven with oblong door handle) (for ranges built after September 15, 2002)

* 1179072 Door Assem bly (Space Saver Oven) (for ranges built before September 15, 2002)

1184178 Door Assembly (Space Saver Oven with round door handle) (for ranges built after September 15, 2002)

1184788 Door Assembly (Space Saver Oven with round door handle) (for ranges built after September 15, 2002)

* 1179951 Door Handle (Full Oven)(Round)

1184137 Door Handle (Full Oven)(Oblong)

1179952 Door Handle (Space Saver Oven)(Round)

1184136 Door Handle (Space Saver Oven)(Oblong)

* 1034900 Door Hook Le ft * 1034901 Door Hook Right * 1177778 Door Stakes L eft & Right

2 1180861 Door Hinge

* P1089 Spring, Door (Full Oven)

1179030 Spring, Door (Space Saver Oven)

3 1180776 Oven Bott om (Full Oven)

1180853 Oven Bottom (Space Saver Oven)

4 1173547 Rod, O ve n 5 1119099 Quadrant Assembly (for ranges built before June 20, 2000)

1180859 Quadrant Assembly (for ranges built after June 20, 2000)

6 1164125 Burner 7 1179998 Dial Kn ob, O ven 8 1179999 Bezel 9 B940000201 Thermostat

10 1164037 Oven Safety Valve(for ranges built before April 19, 2002)

1180866 Oven Safety Valve(for ranges built after April 19, 2002) 11 1008736 Hood Orifice #36 (Natural Gas) (for ranges built before September 13, 2002)

1008729 Hood Orifice #29 (Natural Gas) (for ranges built after September 13, 2002)

1008752 Hood Orifice #52 (LP Gas) (for ranges built before September 13, 2002)

1008749 Hood Orifice #49 (LP Gas) (for ranges built after September 13, 2002) 12 1180873 Pilot Tube(for ranges built before April 19, 2002)

1180871 Pilot Tube(for ranges built after April 19, 2002) 13 1163868 Thermocouple(for ranges built before April 19, 2002)

1182399 Thermocouple(for ranges built after April 19, 2002)

* 1173545CP Oven Rack for Full Standard (25.75” x 25.625”) * 1179028CP Oven Rack for Space Saver (25.75” x 19”) * 1163869 Nat Pilot (Includes Pilot Orfice) * 1163870 LP Pilot (Includ es Pil ot Orfice) * 1171523 Nat Pilot O rfice * 1171524 LP Pilot Orfice

14 1180874 Bracket, Oven Safety(for ranges built before April 19, 2002)

1180830 Bracket, Oven Safety(for ranges built after April 19, 2002)

* not shown on drawing

PARTS

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 61 OF 64

PARTS MODEL 400 RESTAURANT RANGES

Standard Oven Parts

See parts list on previous page.

PARTS

PAGE 62 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

MODEL 400 RESTAURANT RANGES PARTS

Hot Top Parts

Key Part Number Description

1 1178204 Knob Control(Black knob with white arrow) (for ranges built before August 19, 2002)

1184689 Knob Control (Black knob with red stripe) (for ranges built after August 19, 2002)

2 1178202 Gas Valve 3 1008751 Hood Orifice NAT

1008757 Hood Orifice LP

4 1022994 Hot Top Burner 5 1099002 Pilot Adjusting 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(for ranges built before April 12, 2001)

1182283 Burner Support(for ranges after April 12, 2001) 12 1170417 Aerat ion Box 13 1180877 Top Plate Assembly

OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT PAGE 63 OF 64

PARTS

Notes:

MODEL 400 RESTAURANT RANGES

HEAVY DUTY

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

(800) 348-2558 or (919) 552-9161 • FAX (800) 348-2558 or (919) 552-9798

PAGE 64 OF 64 OPERATOR’S MANUAL 1182299 REV 3 (05/05) DRAFT

Southbend 436A-1GL, 436A-2G, 436A-2GL, 436A-2GR, 436A-2TL Operator's Manual

Specifications and Main Features

Frequently Asked Questions

User Manual