Southbend EB-10CCH User Manual

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IMPORTANT FOR FUTURE REFERENCE

___________________________

_____________________

Owner’s Manual

G-Series & SL-Series

Gas Convection Ovens

with NRG System

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

Model #:

Serial #:

Date Purchased:

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

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

MANUAL 1199740 REV 1 (10/14) ECN-14-150

$21.00

Model GS/15SC Model GS/25SC

WARNING

servicing this equipment.

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

www.southbendnc.com

GAS CONVECTION OVENS

MANUAL SECTION CO

SPECIFICATIONS

GAS CONVECTION OVENS

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.

DANGER

WARNING

CAUTION

NOTICE

This symbol warns of immediate hazards that will result in severe injury or death.

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

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

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

WARNING

FIRE HAZARD

FOR YOUR SAFETY

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

Keep area around cooking appliances free and clear of combustibles. Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the

operator smells gas. Obtain the instructions from the local gas supplier.

WARNING

Asphyxiation can result from improper ventilation. Do not obstruct the ow 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.

NOTICE

This product is intended for commercial use only. NOT FOR HOUSEHOLD USE.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Serial plate

(inside cover)

INTRODUCTION

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

market.

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

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

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

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

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

Table of Contents

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

Installation ..............................................................................................................................................7

Operation ...............................................................................................................................................20

Cooking Hints.........................................................................................................................................26

Cleaning ................................................................................................................................................29

Adjustments ..........................................................................................................................................31

Troubleshooting .....................................................................................................................................34

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

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

technician (a person experienced in and knowledgeable with the installation of commercial gas an/or electric cooking

equipment) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no

warranty of any kind shall apply.

In the event you have questions concerning the installation, use, care, or service of the product, write to:

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

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

Figure 1

OWNER’S MANUAL 1199740 REV 1 (10/14)

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SPECIFICATIONS

GAS CONVECTION OVENS

SPECIFICATIONS

NOTICE

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

Southbend reserves the right to change specications and product design without notice. Such revisions do not entitle

the buyer to corresponding changes, additions, or replacements for previously purchased equipment. This product is intended for commercial use only, not for household use.

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

1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).

2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve ` during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45 kPa).

ELECTRICITY SUPPLY

Convection ovens 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 side of the control panel assembly. Electrical diagrams can also be found in this manual beginning on page 38.

Power Option Power Type # of Ovens Maximum Amps

120/60/1 120 Volts, 60 Hz, Single Phase

208/60/1or3 190-219 Volts, 60 Hz, Single or ree Phase

240/60/1or3 220-240 Volts, 60 Hz, Single or ree Phase

240/50/1or3 208-240 Volts, 50 Hz, Single or ree Phase

Ovens ordered with the 120V power option are equipped with one or two power cords with a standard 120V single-phase plug with a ground prong. Single-deck ovens will have one power cord; double-deck ovens will have two.

Single-Deck

Double-Deck

Single-Deck

Double-Deck

Single-Deck

Double-Deck

Single-Deck

Double-Deck

8.9

17.8

4.8

9.6

4.3

8.6

6.5

13.0

Ovens with other power options have a terminal block on the rear of the oven that must be wired to the power supply. Depending on how the power supply is connected to the terminal block, the oven can operate on either single-phase of three-phase power.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

SPECIFICATIONS

GAS SUPPLY

The serial plate is located inside the lower front panel. 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-certied for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4.0” W.C. pressure to the manifold. For propane gas, it is set to deliver 11” W.C.

If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.

This appliance should be connected ONLY to the type of gas for which it is equipped. A 3/4” NPT line is provided at the rear for the gas connection. 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.

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 ame 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 1/4” W.C.

Model Number # of Ovens Total BTU Type of Gas Orice Size

Propane 56

BGS/12… Single-Deck 54,000

Natural Gas 47

Propane 56

BGS/22... Double-Deck 108,000

Natural Gas 47

SLGS/12…

SLGB/12…

SLGS/22...

SLGB/22...

GS/15...

GB/15...

GS/25...

GB/25...

Single-Deck 72,000

Double-Deck 144,000

Single-Deck 90,000

Double-Deck 180,000

Propane 56

Natural Gas 47

Propane 56

Natural Gas 47

Propane 56

Natural Gas 47

Propane 56

Natural Gas 47

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SPECIFICATIONS

GAS CONVECTION OVENS

MINIMUM CLEARANCES

WARNING

There must be adequate clearance between the left side of the ovens and combustible construction..

Minimum Clearance from

Combusble Construction Back 0” 0” Right Side 0” 0” Left Side 2” 0” Floor 0” 0”

Adequate clearance must be provided in the aisle to allow the doors to open sufciently to permit the removal of the

racks and for serviceability.

Although no clearance is required behind the motor on the rear of the oven, care must be taken to provide adequate air circulation to prevent the motor from overheating.

Do not locate the oven adjacent to any high heat or grease-producing piece of equipment, such as a range top, griddle, fryer, etc., that could allow radiant heat to raise the exterior temperature of the oven above 130°F (54°C). DO NOT MOUNT ABOVE OTHER COOKING EQUIPMENT.

Minimum Clearance from

Non-Combustible Construction

VENTILATION

WARNING

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

cause headaches, drowsiness, nausea, or could result in death.

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

Provisions for adequate air supply must be provided. Do not obstruct the front or rear of the unit as combustion air enters through these areas.

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

NOTICE

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

If a ventilation canopy is used, it is recommended that a canopy extend 6” past the appliance and that the bottom edge be

located 6’6” from the oor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a lter.

If an exhaust fan is used, it should be installed at least 2” above the ue opening at the top of the unit. A strong exhaust

fan tends to create a vacuum in the room and may interfere with burner performance. Fresh air openings approximately equal to the fan area will relieve such a vacuum. 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 the exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.

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

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

INSTALLATION

NOTICE

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

1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).

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

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 packing material.

2. Cut banding strap holding oven to wooden skid.

3. If you are installing a single-deck oven, go to Step 2a. If you are installing a double-deck oven, go to Step 2b.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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INSTALLATION

GAS CONVECTION OVENS

STEP 2A: INSTALLATION OF LEGS ON SINGLE-DECK-OVENS

1. Raise oven sufciently to allow clearance for the legs to be attached. Use of a lift truck or other mechanical lifting

means is recommended. For safety, “shore up” and support the oven with an adequate blocking arrangement strong enough to support the load. (If it is absolutely necessary to rest the oven on its side, rest it on its left side or back

side. Take care to protect the nish on the left side, and to prevent the weight from resting on the motor on the back.)

2. Attach the legs to the bottom corners of the oven using the provided machine screws, at washers, and lock washers. Each leg is secured by ve screws. The mounting holes are pre-drilled and threaded.

3. Screw into the bottom of each leg either an adjustable foot or a caster (depending on which option was ordered). If attaching casters, the two casters with brakes should be attached to the front legs.

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

5. Use a level to make sure that the oven is level. The adjustable feet can be screwed in or out to lower or raise each corner of the oven.

6. If casters were installed, go to Installation Step 3. Otherwise go to Step 4.

Figure 2

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

INSTALLATION

STEP 2B: INSTALLATION OF LEGS ON DOUBLE-DECK-OVENS

Double-deck oven can be shipped either already bolted together, or as two separate ovens to be bolted together after delivery. In either case, the oven that is (or will be) the lower oven will have leg pads already bolted to the bottom corners of the oven. Do the following:

1. Raise oven sufciently to allow clearance for the legs to be attached. Use of a lift truck or other mechanical lifting

side. Take care to protect the nish on the left side, and to prevent the weight from resting on the motor on the back.)

2. Screw into the center of each leg pad either an adjustable leg or a caster (depending on which option was ordered). If attaching casters, the two casters with brakes should be attached to the front leg pads.

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

4. Use a level to make sure that the oven is level. The adjustable legs can be screwed in or out to lower or raise each corner of the oven.

5. If casters were installed, go to Installation Step 3. Otherwise go to Step 4.

Figure 3

OWNER’S MANUAL 1199740 REV 1 (10/14)

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INSTALLATION

GAS CONVECTION OVENS

STEP 3: INSTALLATION OF RESTRAINT (ONLY FOR OVENS WITH CASTERS)

NOTICE

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

Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.9, (2) adequate

means must be provided to limit the movement of the appliance without depending on the connector and the quickdisconnect device or its associated piping to limit the appliance movement and (3) the restraining means should be attached to a frame member on the back of the unit.

WARNING

To avoid accidental gas disconnection and potential explosion:

If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it when the appliance is moved to its originally installed position.

1. Secure the restraining-device bracket (item “B” in the following illustration) to a wall stud located as close as possible to the appliance connector inlet and outlet connections. Use four #12 screws (items “C”) and plastic anchors (items “A”) if necessary.

Figure 4

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

2. Install eye-bolt (item “F”) to a frame member on the rear of the equipment. After checking carefully behind the frame member for adequate clearance, drill a 1/4” hole through the frame member.

3. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4” drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”).

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

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

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

reconnecting, be sure that the oven is switched OFF.

INSTALLATION

STEP 4: STACK DOUBLE-DECK OVEN (F NECESSARY)

Double-deck ovens can be shipped already assembled, but can instead be shipped as two single-deck ovens to be

stacked in the eld. Also, ovens that were originally ordered as single ovens can be stacked in the eld (additional parts

are required). This installation step describes the procedure for stacking two single-deck ovens to form a double-deck oven.

1. Uncrate the two ovens. Identify the oven that will be the lower oven (it will be the oven with leg pads attached to the bottom corners). Attach the legs (or casters) to the lower oven as described in Step 2c.

2. If the oven that will be the top oven was NOT ordered as part of a double-deck oven, remove the four leg pads from the bottom of the top oven.

3. Locate and remove the four screws that secure the lower front panel (items “A” in the drawing below). Lift up the panel and pull it forward to remove it, then set it aside.

4. Locate and remove the six screws that secure the right side panel to the oven (items “B” in the drawing below). Remove the right side panel and insulation and set them aside.

Figure 5

OWNER’S MANUAL 1199740 REV 1 (10/14)

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INSTALLATION

5. Lift the top oven and position it on top of the lower oven, as shown in the drawing below.

GAS CONVECTION OVENS

6. Move to the rear of the ovens and remove the six screws shown as items “A” in the left-hand drawing below. Position the tie bracket (item “B”) as shown in the right-hand drawing below. Re-insert the screws that you just removed through the holes in the tie bracket, but do not tighten them yet.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

3/4" ELBOW

3/4" TEE

3/4" UNION

3/4" PIPE

INSTALLATION

7. Insert two bolts (items “A” in the following diagram) up through the top of the lower oven and screw them into the threaded holes in the bottom of the top oven. Tighten these bolts and the screws that you did not tightened in the previous step.

8. Assemble the gas piping shown in the following drawing. Be sure to check all connections for leaks once the oven has been installed.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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INSTALLATION

9. Remove the ue box (Item A in the diagram below). Install the ue extention brackets (Item B). Re-install the ue box with the ue stack (Item C) as shown.

GAS CONVECTION OVENS

10. Replace the right side insulation, exterior panel, and lower front panel that you removed in step 4 of this procedure.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

INSTALLATION

STEP 5: INSTALL DOWN DRAFT DIVERTER (IF APPLICABLE)

NOTICE

Installation must use approved CSA International down draft diverter supplied by Southbend.

If the oven ue is to be connected directly to an external vent, a down draft diverter must be installed. The installation

of ventilation pipes through walls and roofs must conform to all local codes. To install the down draft diverter, do the following:

1. Slip the down draft diverter over the top of the ue located at the top left rear corner of the oven (see drawing below).

Allow the diverter to slide down as far as it will go.

2. Using a 9/64” or 5/32” drill bit, drill eight holes through the ue box using the pre-drilled holes in the diverter as a

guide.

3. Secure the diverter to the ue box using the #10 x 1/2 sheet metal screws shipped with the diverter.

Figure 6

Installation of Down Draft Diverter

OWNER’S MANUAL 1199740 REV 1 (10/14)

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LEGS NOT SHOWN

Side View

Bottom View

INSTALLATION

GAS CONVECTION OVENS

STEP 6: INSTALLATION OF OPEN PAN STORAGE ON G & SL SERIES OVENS

(OPTIONAL)

The following describes how to assemble the optional open pan storage for G-Series and SL-Series ovens. All holes are pre-drilled for the provided screws.

1. Attach the legs to the oven as described in installation Step 2a.

2. Attach the two frame hangers (items “A” in the following drawing). The anged side of each hanger must be on the side

of the hanger closest to the edge of the oven.

Install legs first!

3. Attach the pan-stop to the shelf by rst inserting the tab on the bottom of the pan-stop through the slot near the

rear of the shelf, then tilting the pan-stop up to a vertical position (as shown in the following drawing). Secure the pan-stop with a screw that passes through a hole in the shelf and into a threaded hole on the tab of the pan-stop (do not fully tighten this screw yet). Position the shelf below the oven (for ovens with casters, rest the shelf on the top of

the caster anges, as shown below).

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Final

Holes

1. Slip top-front hook of guide through opening on front of front hanger.

2. Slip top-rear hook of guide around end of flange on rear hanger.

Clip

Side of Shelf

Clips (Right Front Leg Not Shown)

INSTALLATION

4. Hang the two pan guides from the frame hangers. The guides cannot be inserted from the side of the oven because the legs are in the way. Instead, begin by holding the guide parallel to the side of the oven with the horizontal bars of the guide extending inward (so tat the pans can rest on them). Insert the guide from in front of the oven. Slip the top-

front hook of the guide though the opening on the front of the front frame hanger near the nal-position hole, then slip the top-rear hook of the guide around the end of the ange of the rear frame hanger. Finally, slide the guide toward the center of the oven until the hooks drop through the nal-position holes in the frame hangers.

Position

5. Lift the shelf upwards until it is in contact with the lowest horizontal bar of the guides (the bottom ends of the guides should extend into matching holes on the shelf). Attach the shelf to the guides using four clips, each of which is attached to the shelf with two screws.

6. Secure the top of the pan-stop to the bottom of the oven with a screw, and tighten the screw holding the pan-stop to the shelf.

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INSTALLATION

GAS CONVECTION OVENS

STEP 7: CONNECT ELECTRICITY SUPPLY

WARNING

ELECTRIC GROUNDING INSTRUCTIONS

This appliance (120V ovens only) is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. Do not cut or remove the grounding prong from this plug..

NOTICE

This 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.

Wiring diagrams are located on the side of the control panel assembly, as well as in this manual (beginning on page 38).

Be sure that the input voltage and phase match the requirements shown on the serial plate, which is located inside the lower front panel.

Ovens ordered to operate on 120V power have a three-wire cord. (Double-deck ovens have two power cords, one for

each oven.) Each cord has a three-prong plug that ts any standard three-prong grounded receptacle. Single-oven units

require a 15 ampere supply, while double-oven units require a 20 ampere supply. (120V ovens shipped to Canada do NOT have factory installed power cords, and must be wired as described below.)

Ovens without a power cord have a terminal block. The electric supply must be brought through the service panel in the rear of the oven and connected to the terminal block. See the wiring diagrams in this manual (beginning on page 38). The unit must be adequately grounded. Use 167°F (75°C) wire for all supply lines.

Ovens are factory-equipped with a two-pole terminal block, located behind a cover plate located on the rear of the oven. To connect the supply wires, remove the cover plate, then route the supply wires and the grounding wire through the

strain relief tting to the terminal block. Insert the supply wires, one each, into the two poles of the terminal block and

tighten the screws. Insert the ground wire into the grounding lug and tighten the screw. Re-attach the cover plate. Three phase units are wired as above, using only two supply wires. The third wire is not used and must be properly terminated.

All units are shipped wired as specied by factory order. Conversion between single-phase and three-phase can

be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere requirements.

6. Secure the top of the pan-stop to the bottom of the oven with a screw, and tighten the screw holding the pan-stop to the shelf.

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GAS CONVECTION OVENS

INSTALLATION

STEP 8: CONNECT GAS SUPPLY

NOTICE

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).

A 3/4” NPT line is provided at the rear for the gas connection.

If this equipment is being installed at over 2,000 feet altitude and that information was not specied when ordered, contact

the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure to install

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

The serial plate is located inside the front lower panel. 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. The inlet pressure before the

regulator should be 7-10” W.C. for natural gas or 11-14” W.C. for LP gas.

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.

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.

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 1/4” W.C.

CAUTION

STEP 9: CHECK INSTALLATION

1. Check that all screws and bolts are tightened.

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

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

4. Check that the appropriate clearances are satised (see page 6).

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OPERATION

GAS CONVECTION OVENS

OPERATION

DANGER

EXPLOSION HAZARD

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

CAUTION

To eliminate gas build up which could result in an explosion, in the even of main burner ignition failure a ve

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

NOTICE

For an appliance equipped with a convection oven, no attempt should be made to operate oven during a power failure.

LIGHTING, RELIGHTING, AND SHUTDOWN INSTRUCTIONS

To light the oven, just switch the power switch at the top left corner of the control panel to the “ON” position. (The oven is equipped with a direct hot surface ignition system. There is no pilot to light.)

If the burners fail to ignite within four seconds, the oven will automatically shut off the gas, wait ve minutes to allow

the gas that was released to dissipate, and try to light the burners again. If the burners still fail to ignite after three such attempts, the oven will stop trying, even though the power switch is in the “ON” position. To continue to attempt to light the burners, turn the power switch “OFF” and then “ON” again.

To shutdown the oven, switch the power switch to the “OFF” position. For a complete shutdown, also open the control panel and turn the manual shut-off valve to the “OFF” position.

OPERATING THE CONTROLS

A convection oven is a different type of oven that offers many features and advantages to the food service operation. The

additional capabilities and features of the oven require some learning. However, the operation of the oven is not difcult to

understand or control once you have some practice.

The oven will have one of the two types of control panels:

• Models with Standard Controls are the most similar to a standard (non-convection) oven. Instructions for operating this type of oven begin on page 21.

• Models with Cycle/Cook and Hold Controls enable you to have the oven automatically enter a “hold mode” after a timed cooking period. Instructions for operating this type of oven begin on page 23.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

POWER

OFF

FAN MODE

COOK

COOL

Power Switch

witch ON to use the oven, switch

OFF when done using the oven.

Fan Mode

n COOK mode, the fan runs

ontinuously except when the doors

re open. The fan does NOT cycle

ith the operation of the burners. In

OOL mode, the fan runs

ontinuously even if the doors are

pen. Since the burners will not

perate if the oven doors are open,

o rapidly cool the oven after

ooking is completed, open the

oors and switch the fan mode to

COOL.

Cook Timer T

urn knob to set a time duration. An

larm will sound when the timer

uns out. The timer is a reminder to

he user; the timer does not

ontrol the oven.

COOK TIMER (MIN.)

NRG Mode Indicator

ndicator is lit when the NRG

system is actively working.

Cook Temperature Control

urn knob to select desired cooking

emperature. The Heat On indicator

ill go out when the oven reaches

he set temperature, and will cycle

n and off as the burners operate to

aintain the set cooking

emperature.

Heat-On Indicator

ndicator is lit when the burners are

operating.

Fan Speed

se to select fan speed (HI or

OW). The appropriate speed is

etermined by the type of food

eing cooked.

COOK TEMPERATURE

LOW

FAN SPEED

LIGHTS

Oven Interior Light Switch

n ovens equipped with an oven

nterior light, press to turn on the

ight. The light remains on for as

ong as the switch is held.

NRG MODE

HEAT ON

Figure 7

Control Panel of STANDARD Models

OPERATION

OWNER’S MANUAL 1199740 REV 1 (10/14)

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OPERATION

GAS CONVECTION OVENS

OPERATION OF STANDARD MODELS

Models with Standard Controls operate much like a standard oven: you turn the oven ON and select a cooking temperature. Two additional controls are used to control the fan (as described below).

The timer is a reminder to you of when to remove food from the oven.

The timer does NOT control the temperature of the oven.

To cook, do the following:

1. Turn the oven ON using the Power Switch at the top of the control panel.

2. Select the desired fan speed using the Fan Speed switch. The appropriate fan speed (HI or LOW) depends on the type

of food being cooked.

3. Switch the Fan Mode switch to COOK. The fan will run continuously when the oven doors are closed (the fan does not cycle on and off with the burners). (If this switch is set to COOL the only difference is that the fan will continue to run when the oven doors are open.)

4. Set the cooking temperature by turning the Cook Temperature Control until the indicator mark on the knob is pointed to the desired cooking temperature. The Heat On indicator will light when the burners are on, and will remain on while the oven preheats.

5. Wait until the Heat On indicator has come on and gone out three times. At that time the oven will have reached the set

cooking temperature.

6. The NRG system mode indicator will turn on when fully activated.

7. Open the oven doors, load the product into the oven, and close the doors.

8. You can use the Cook Timer as a reminder of when the remove the load from the oven. If so desired, turn the Cook Timer knob until the indicator mark points to the desired cooking time (up to 55 minutes). The timer knob will rotate counterclockwise as the timer runs down, indicating how much time remains. You can turn the knob while cooking to

increase or decrease the remaining time. When the timer runs out, a buzzer will sound for a short time, then turn itself

off. (To immediately silence the buzzer, turn the Cook Timer knob to the OFF position.) The timer is a reminder to you; the timer does not control the oven.

If you open the oven doors, the burners and fan will shut off until the doors are closed. However, the timer will continue running even if the doors are open.

For ovens that are equipped with an oven interior light, to turn on the light press and hold the switch located at the bottom of the control panel.

9. When the load has nished cooking, you can rapidly cool the load by opening the oven doors (which will shut off the

burners) and switching the Fan Mode to COOL (which will cause the fan to run even though the doors are open). For the most rapid cooling, also switch the Fan Speed switch to HI.

10. When you are done cooking, turn the Cook Temperature control to the lowest setting (fully counterclockwise) and

switch the Power Switch to OFF.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

LIGHTS

POWER

OFF

FAN MODE

COOK

COOL

FAN SPEED

LOW

TIME

TEMP

HOUR/MIN

HEAT ON

MIN/SEC

HOLD

START

STOP

CYCLE

Power Switch

S OFF when done using the oven.

Fan Mode

I w d o f d w a a t t

NRG MODE

NRG Mode Indicator

I system is actively working.

Time Display

D l s m

Temperature Display

Heat-On Indicator

I operating.

Hold Mode Indicator

L e

Hold Mode Button

P o p a

Cook Start/Stop Button

P w T p t c

Oven Interior Light Switch

O i l l

Timer Adjustment Buttons

P i d t

Fan Speed Switch

U L d b

Fan Cycle Button

P r o

Fan Cycle Indicator

W r f

Temperature Adjustment Buttons

P i p d

OPERATION

Figure 8

Control Panel of CYCLE/COOK and HOLD Models

n COOK mode, the fan runs except

witch ON to use the oven, switch

ndicator is lit when the NRG

isplays time setting. Indicator

ights indicate whether the numbers

hown represent hours-and-

inutes or minutes-and-seconds.

isplays cook-temperature setting.

hen the doors are open. The fan oes NOT cycle with the operation f the burners. In COOL mode, the

an runs continuously even if the

oors are open. Since the burners

ill not operate if the oven doors re open, to rapidly cool the oven fter cooking is completed, open

he doors and switch the fan mode o COOL.

ress the up-arrow button to

ncrease the time setting; press the

own-arrow button to decrease the

ime setting.

ndicator is lit when the burners are

ress the up-arrow button to

ncrease the temperature setting;

ress the down-arrow button to

ights when Hold mode has been

ecrease the temperature setting.

nabled.

ress to toggle Hold Mode on or ff. To set the Hold temperature, ress and hold this button while

hen on continuously the fan will un continuously. When flashing, an will cycle on-and-off.

djusting the temperature.

ress to select whether the fan

uns continuously, or cycles on and

ff.

ress to start a timed cook period

hose duration is shown in the IME window. During a timed cook eriod, the TIME window displays

he remaining time. To stop

ooking, press this button again.

se to select fan speed (HI or OW). The appropriate speed is etermined by the type of food eing cooked.

n ovens equipped with an oven nterior light, press to turn on the ight. The light remains on for as ong as the switch is held.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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OPERATION

GAS CONVECTION OVENS

OPERATION OF CYCLE/COOK AND HOLD MODELS

CYCLE/COOK and HOLD models have electronic controls that enable the oven to cook food at a specied cooktemperature for a specied time period, then enter an optional Hold Mode during which the oven maintains a specied hold-temperature for an indenite period of time.

Whenever the power switch is on, the oven will be in one of two modes. In Cook Mode, the oven maintains the specied

cook temperature and the fan runs continuously, unless the Cycle option is enabled, in which case the fan cycles (on for 30 seconds, then off for 30 seconds). In Hold Mode, the oven maintains the specied hold-temperature and the fan runs only when the burners are on. (However, whenever the Fan Mode switch is in the COOL position, the fan will run continuously.)

To cook, do the following:

1. Turn the oven ON using the Power Switch at the top of the control panel. The oven will be in Cook Mode, and will begin to heat to the temperature displayed in the temperature display window.

2. Set the desired cook-temperature (from 150°F to 500°F) by pressing the up-arrow and/or down-arrow buttons to the right of the temperature display window. The Heat On indicator will light when the burners are on. To view the actual oven temperature at any time, press the up-arrow and down-arrow buttons simultaneously.

3. Switch the Fan Mode switch to the COOK position (if it is not already in that position). The fan will run when the oven doors are closed (the fan does not cycle on and off with the burners). (If this switch is set to COOL the only difference is that the fan will continue to run when the oven doors are open.)

4. Select whether you want the fan to cycle during cooking by pressing the Cycle button. If the Cycle indicator light is

on continuously, the fan will run continuously. If instead the Cycle indicator light is ashing, the fan will cycle on for

30 seconds and then off for 30 seconds while cooking. Fan cycling is used for delicate products such as meringues

and mufns which need to set, and is usually combined with the LOW fan speed (selected in the next step).

5. Select the desired fan speed by pressing the Fan Speed switch. The appropriate fan speed (HI or LOW) depends on

the type of food being cooked.

6. Select the desired cooking time by pressing the up-arrow and/or down-arrow buttons to the right of the time display window. Holding down a button will speed-up the rate at which the displayed value changes. Lights under the displayed time indicate if the displayed time is in minutes-and-seconds or in hours-and-minutes. The time setting will not start counting down until you tell the oven to start cooking (in Step 9).

7. If you want the oven to enter a lower-temperature Hold Mode after a timed cook period, press and hold down the Hold button. The temperature display will now show the oven temperature (140°F to 200°F) desired during the hold mode. You can change the desired holding temperature using the up-arrow and down-arrow buttons to the right of the temperature display window (while holding down the Hold button). If you want the oven to enter Hold Mode after the cook time, be sure that the Hold Mode Indicator is lit (if it is not, press and release the Hold button so that it becomes lit). Note that when Hold Mode starts the actual oven temperature will not immediately drop to the holding temperature since it takes time for the oven interior and the load itself to cool.

CAUTION

Care should be exercised in holding products over extended periods of time or at very low holding temperatures, due to possible bacteria growth. A competent authority on food bacteria growth should be consulted if there is doubt regarding safe holding times and temperatures.

8. Wait until the oven has reached cooking temperature.

9. The NRG mode indicator will turn on when fully activated.

10. Open the oven doors and insert a load into the oven. Close the doors and press the Start/Stop button. The oven will enter Cook Mode and the time display will start to count down the remaining cook time.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

OPERATION

If you open the oven doors, the fan and burners will temporarily shut off, and the time display will pause until the oven doors are closed again.

For ovens that are equipped with an oven interior light, to turn on the light press and hold the switch located at the bottom of the control panel.

During the cook time you can start or stop having the fan cycle on-and-off by pressing the Cycle button.

If necessary, you can adjust the remaining cooking time and/or oven temperature using the corresponding up-arrow and down-arrow buttons. You can also disable or enable Hold Mode.

To cancel a timed-cook, press the Start/Stop button.

11. What happens when the cook time runs out depends on whether Hold Mode is enabled.

• If Hold Mode IS NOT enabled, the oven will start “beeping” and the time display will ash “:00”. Press the Start/Stop

button to silence the alarm and the oven will return to Cook Mode. Promptly remove the load from the oven OR open and leave open the oven doors. If the oven doors are shut, the oven will maintain the set cook temperature even though the timer has run out. To rapidly cool down the load, open the doors, switch the Fan Mode switch to COOL, and switch the Fan Speed switch to HI.

• If Hold Mode IS enabled, the oven will beep 3 times to alert you that the cook time has completed. The time display

will start counting up to indicate how long the load has been in Hold Mode (up to 99 hours). The temperature display will change to show the holding temperature (set in Step 7) and the burners will remain off while the oven gradually

cools to the holding temperature. With the doors closed, the oven will maintain the set holding temperature until

you press the Start/Stop button (usually after removing the load). Pressing the Start/Stop button returns the oven

to Cook Mode, and the oven will then heat up to the specied cook temperature in anticipation of the next load to be

cooked.

12. When you are done cooking, switch the Power Switch to OFF.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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COOKING HINTS

GAS CONVECTION OVENS

COOKING HINTS

In a standard (non-convection) oven, the air is relatively still and an insulating layer of moisture surrounds the cooking food product. In a convection oven, the fan-blown circulating air strips away this insulating layer allowing the heat to penetrate faster for quicker baking and roasting. Hence, in a convection oven cooking procedures and techniques may

require some modication for successful results. As a general rule, the cooking time will be shorter and the cooking

temperature will be 25°F to 75°F lower than those called for in recipes for a standard oven.

TIME & TEMPERATURE

Time and temperature are important. The “Guide to Times and Temperatures” later in this section is a starting point. The actual best cooking time and temperature will depend on such factors as size of load and mixture of recipe (particularly

moisture). Once an appropriate time and temperature has been established for a particular product and load, you will nd

the result of succeeding loads to be similar.

OVERLOADING

Do NOT overload the oven. The size of the load that can be cooked satisfactorily depends largely on the particular

product. As a rule, ve racks can be successfully used for shallow cakes, cookies, pies, etc. For deeper cakes (such as

angel food), use only three racks because of the size of the pan and the space required for rising. For hamburger patties,

sh sticks, cheese sandwiches, etc., a full complement of racks and pans is usually satisfactory.

HELPFUL SUGGESTIONS

Here are some suggestions that will assist in getting the best possible performance from a convection oven:

• Pre-heat the oven thoroughly before use.

• When re-thermalizing frozen products, pre-heat the oven to 50°F higher than the planned cooking temperature. After

loading, reduce the temperature setting to the appropriate cooking temperature.

• Space the racks and pans as evenly as possible to allow air circulation.

• Center the load on the racks to allow for proper air circulation around the sides. Do not cover the racks

completely with pans.

• Do not use a deep pan for shallow cakes or cookies, etc. Air circulation across the surface of the product is essential.

WARNING

THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE

MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS

ASCERTAINED TO BE A PROBLEM.

HOLDING FOOD BEFORE SERVING

Any food item prepared in steam table pans can be held until being served by setting the Hold thermostat to 160°F. Examples include stuffed pork chops, oysters Rockefeller, and any vegetable entree.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

COOKING HINTS

COOKING PROBLEMS AND SOLUTIONS

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 a light outer color… raise temperature.

Cakes settle slightly in the center… bake longer or raise oven temperature slightly. Do not open doors except

to load or unload product..

Cakes ripple… do not overload pans or use batter that is too thin.

Cakes are too coarse… lower oven temperature.

Pies have uneven color… reduce number of pies per rack or eliminate use of bake pans

Brown sugar topping or meringue blows off… after oven is preheated, turn off oven and put product in oven until

topping sets, then turn oven back on..

Rolls have uneven color… reduce number or size of pans.

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.

Meats develop hard crust… reduce temperature or place pan of water in oven.

Excessive meat shrinkage occurs… lower oven temperature..

GUIDE TO TIMES AND TEMPERATURES

As a guide, set oven temperatures 25°F to 75°F lower than called for in recipes for non-convection ovens, (i.e., range or deck ovens).

Time and temperature will vary depending upon load, mix, size, portion, initial temperature of food, and other factors. Use the following chart as a starting point to develop your own cooking techniques. Rack loading and position may affect results. Experimentation may be necessary to suit individual requirements.

Cooking Time Temperature Number of Racks

Meat and Fish

Top Round, 18-20 lbs. (medium) 5 hours 275°F 1

Prime Ribs (rare) 4 hours 225°F 1

Burger Patties, 4 oz. 10 hours 350°F 5

Fish Cakes 10-12 min. 375°F 5

Turkey, 10-12 lbs. 3 hr. 20 min. 225°F 1

OWNER’S MANUAL 1199740 REV 1 (10/14)

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COOKING HINTS

Baked Goods

Bread, 2 lb. loaf 35 min. 375°F 3

Biscuits 5-10 min. 400°F 5

Cornbread. 18 min. 400°F 5

French Bread 10 min. 375°F 5

Sheet Cake 18-20 min. 300°F 5

Cream Puffs 20 min. 375°F 5

Brown & Serve Rolls 6 min. 400°F 5

Ginger Bread 18 min. 300°F 5

Yeast Rolls, sheet pan 16-18 min. 325°F 5

Pineapple Upside Down Cake 25-30 min. 325°F 5

Apple Turnovers 15-18 min. 350°F 5

GAS CONVECTION OVENS

Cooking Time Temperature Number of Racks

Fruit Cobbler 22-25 min. 375°F 5

Brownies 15 min. 350°F 5

Danish Pastry 12 min. 325°F 5

Pie Shells 12 min. 350°F 5

Fresh Fruit Pies 25-30 min. 350°F 5

Pumpkin Pies 25-30 min. 275°F 5

Fresh Apple Pies 35 min. 375°F 5

Frozen Berry Pies 40 min. 375°F 5

Frozen Fruit Pies 45 min. 375°F 5

Potato’s

Baked Potatoes, 10 oz. 50-55 min. 450°F 5

Baked Potatoes, 6-8 oz. 40-45 min. 450°F 5

Scalloped Potatoes 35 min. 325°F 5

Miscellaneous

Macaroni and Cheese 30 min. 350°F 5

PAGE

Stuffed Peppers 18 min. 350°F 5

Toasted Cheese Sandwiches 8 min. 375°F 5

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

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.

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.

The oven interior is nished with a porcelain enamel coating. “Spillovers” should be cleaned from the interior bottom

surface as soon as possible to prevent carbonizing and a burnt-on condition. Grease or any residue should be cleaned from interior surfaces as soon as it accumulates.

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.

DAILY CLEANING AND MAINTENANCE

1. Turn the power switch to OFF and allow the oven to cool.

2. Remove the oven-interior racks and rack slide frames. (The rack slide frames are readily removable by merely raising

to disengage them from their sockets.) Wash the racks and rack slides in a sink with mild detergent and warm water.

Dry them thoroughly with a clean cloth.

3. Look to see if any foreign matter has accumulated on the blades of the blower wheel (which will reduce air circulation). If necessary, remove the rear lining of the oven, which is secured by thumbscrews near each corner. Use a stiff brush to remove accumulations from the blower blades, then wash with soap and water.

4. Wash the interior surfaces with mild detergent and warm water. Rinse with clean water, and dry thoroughly with a clean

cloth. For stubborn accumulations, a commercial oven cleaner may be used.

5. Clean the control panel with warm water and mild soap. Never use cleaning solvents with a hydrocarbon base.

6. Wipe the other exterior surfaces with a clean damp cloth. If the exterior surfaces require more thorough cleaning, see

“Cleaning Stainless Steel Surfaces” on the next page.

7. Return the rack slides and racks to their appropriate locations inside the oven.

8. LEAVE THE DOOR OPEN AT NIGHT AFTER CLEANING. This allows the oven to dry thoroughly after cleaning and also prolongs the life of the door gasket.

MONTHLY CLEANING

Clean around rear of motor (where the vent screen is located), louvered panels, and primary air holes in the rear of the oven where grease or lint may have accumulated.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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CLEANING

GAS CONVECTION OVENS

SEMI-ANNUAL CLEANING

At least twice a year have your Southbend Authorized Service Agency or another qualied service technician clean and

adjust the unit for maximum performance.

At least twice a year the oven’s venting system should be examined and cleaned.

CLEANING STAINLESS STEEL SURFACES

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.

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 nish of the stainless steel. NEVER RUB WITH A

CIRCULAR MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL

WOOL, as any particles left on the surface will rust and further spoil the appearance of the nish. NEVER USE A WIRE

BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces

which are marred collect dirt more rapidly and become more difcult to clean. Marring also increases the possibility of corrosive attack. Renishing may then be required.

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.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

ADJUSTMENTS

WARNING

ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE

SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS.

NOTICE

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

technician, or if other than genuine Southbend replacement parts are installed.

LUBRICATION

The door chains and sprockets have been lubricated at the factory with high temperature “Never Seeze” lubricant. After each six months of usage, lubricate the door chains and sprockets with the same type of lubricant.

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

ADJUSTING GAS PRESSURE REGULATOR

The pressure regulator is factory set at 4.0” W.C. for natural gas and 11” 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 tting 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 4.0” W.C. for natural gas, or 11” 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 tting and replace plug in manifold.

12. Repeat step 5.

13. Replace valve panels.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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ADJUSTMENTS

GAS CONVECTION OVENS

ADJUSTING DOOR CHAIN MECHANISM

The door chain mechanism causes the left and right doors to open and close together. To adjust the door chain mechanism, do the following:

1. Remove lower front panel that covers the door chain mechanism (shown below).

2. Close both doors.

3. Check the positioning of the chain on the sprockets. There should be ve regular links and one master link visible on

the front side of each chain. If not, open the turnbuckles and reposition the chain over the sprockets.

4. Adjust the turnbuckles so that the right door closes about 1/4” to 1/2” inch ahead of the left door. The left door should be pushed tight over the friction catch so both doors are completely closed against the frame.

5. Secure the turnbuckles by tightening their locknuts.

Figure 9

Door Chain Adjustment

TURNBUCKLES

TEMPERATURE CONTROLLER (Standard-Control Models Only)

The calibration of the temperature controller should not be changed until sufcient experience with cooking results has denitely proved that the temperature controller is not maintaining proper oven temperatures. Before any recalibration is

attempted, the oven temperature should be checked by the following procedure:

1. Remove all trays and pans from the oven.

2. Place a thermocouple or a reliable mercury oven-type thermometer at the center of the middle rack.

3. Turn the oven ON and set the temperature control knob to 400°F.

4. The amber “heat on” light will go out when the oven temperature is reached.

5. Allow three cycles for the temperature to stabilize.

6. Read the thermocouple or thermometer immediately after the light goes out for the third time, and again immediately after it comes on the next time.

7. If the average of these readings varies by more than 10°F from the dial setting, recalibrate by the following procedure.

Recalibration should be attempted only by a competent service technician.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Use the following procedure to recalibrate the oven:

1. Loosen the two set screws that secure the temperature-control knob to the temperature-control shaft.

2. Remove the knob from the shaft, being careful not to rotate the knob or shaft.

3. Replace the knob on the shaft so that the indicator mark on the knob points directly at the temperature that was measured at the center of the oven.

4. Re-check the oven calibration.

ADJUSTMENTS

FAHRENHEIT OR CELSIUS DISPLAY (Cycle/Cook & Hold Models Only)

Ovens with Cycle/Cook & Hold controls can be congured to display temperatures using the Fahrenheit or the Celsius

scales. To change the choice, change the position of the blue jumper “J3” on the rear of the control panel circuit board.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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TROUBLESHOOTING

GAS CONVECTION OVENS

TROUBLESHOOTING

WARNING

SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS.

NOTICE

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

technician, or if other than genuine Southbend replacement parts are installed.

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. The serial plate is located inside the lower front panel.

PERFORMANCE STANDARD

The typical time for the oven to heat from 75°F to 350°F is 5 to 6 minutes for ovens using natural gas, and 7 to 8 minutes for ovens using propane.

The burners should come on when the actual oven temperature drops to 10°F below the temperature setting.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

TROUBLESHOOTING

TROUBLESHOOTING GUIDE

The left column of the following table lists symptoms that indicate a problem, while the center and right columns list the possible causes and appropriate corrective action. Note that the recommendations of this table assume that the wiring

connections are good. When checking a component, always check the wiring attached to the component as well.

Symptom Possible Cause Check or Replace

Oven will not hold correct temperature.

Hot surface ignitor glows red but burners do not come on when thermostat calls for heat (cooking light is on).

Hot surface ignitor does not glow red.

First burner next to

ignitor lights, but ame

will not carry across to other burners

Table continues on next page.

Temperature probe not working. Resistance across temperature probe leads at room temperature (70°F)

Temperature control not calling for heat.

Undersized gas supply line Oven requires 3/4” ID gas line.

Low gas pressure. Oven requires 7” manifold water column pressure for natural gas, 11” for

Inadequate or improper ventilation. Check ventilation hood. Verify draw and make up air adjustment.

Out of calibration. Calibrate according to procedure described on page 32.

No power to gas valve. Check for 24V from ignition box to gas valve.

Faulty main gas solenoid. Replace gas valve.

Faulty ignition module. Replace ignition module.

Manual shutoff valve closed Open all shut-off valve.

Manual valve on gas valve turned off. Open manual valve on gas valve.

Hot surface ignitor not in front of rear end of burner.

No power to ignitor. Check that voltage from ignitor module to ignitor is 24V. Ignitor draws approx-

Ignitor broken or cracked. Should read continuity between leads on ignitor.

No power or ignition module. Should be 24V from transformer to ignition module.

Check power to transformer. Should be voltage stamped on serial plate. Check between 3 and 6 on termi-

Check blower motor. Motor should turn when power switch is turned on and temperature control calls for heat.

Temperature control does not call for heat

No power out of power switch.. Check that unit power cord is plugged into power supply. Check switch for

Burners not aligned. Check burner carry over wings for proper mating.

Burner and orice out of alignment. Orice must inject gas down center of burner.

Gas pressure to low. Oven requires 7” manifold water column pressure for natural gas, 11” for

Burner orices clogged. Make sure burner orices are clear.

should be approximately 1096 ohms.

When heat is required, there should be continuity between terminals 6 and 7 on temperature control.

propane.

Re-position hot surface ignitor to be in front of rear end of burner.

imately 3.35 amps at start as it heats up resistance goes down. Gas valve opens approximately 1.8 amps.

nal strip.

Motor has centrifugal switch. Motor must be turning before ignition circuit is

energized. Power for motors come through contactors. Check contactors (one

for high speed, one for low speed).

Must read continuity between 6 and 7 on temperature control when calling for heat.

continuity when switch is closed.

propane.

OWNER’S MANUAL 1199740 REV 1 (10/14)

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TROUBLESHOOTING

Symptom Possible Cause Check or Replace

GAS CONVECTION OVENS

Burners light but go out within a few seconds. (Ignitor will glow approximately 4 seconds. If burner does not ignite, ignition module will try 3 times and then lock out.)

Blower motor will not come on.

Bad ame switch. Check in series on micro amps. Minimum is 0.75 amps, no maximum.

Bad gas valve.heat. Check gas valve. Should be 24 volts from ignition module on wires 46 and 47.

No incoming electric power. Check incoming power.

Loose wire connections. Check wire connections.

Bad contactors. Contactor pull in and supply power to motor. Verify contactor pulling in.

Motor bad. If power is being supplied but motor will not turn, replace motor.

Shut down switch. All power except for motor supply come through shut down switch. Check for

BLOWER WHEEL REPLACEMENT

To replace the blower wheel, do the following:

1. Remove racks and rack guides.

2. Remove rear air bafe in front of blower wheel.

continuity.

3. Loosen the two square heads on blower wheel hub.

4. Pull blower wheel from motor shaft. If blower wheel is difcult to pull off, use puller disk (available from Southbend

Technical Service Department as part number 1179100).

CONTROL PANEL ACCESS AND SHUT-OFF SWITCH

To access the control panel components, remove the two thumbs screws at the top and bottom of the control panel and slide the control panel out (see 1ST picture on next page). A wiring diagram for the oven is located on the side of the control panel assembly. When the control panel is slid out, all power to the control panel is cut off by a shut down switch that is located directly inside the opening and below the control panel (see 2ND picture on next page). To re-energize the controls for troubleshooting, pull the plunger on the shut down switch up.

To fully remove Control Panel, disconnect temp probe wires and harness connectors prior to pulling up on slide release levers and removing.

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

SLIDE RELEASE LEVERS

THUMB

SCREWS

LOCATION OF

WIRING DIAGRAM

SHUTOFF SWITCH

Accessing Control Panel Components

TROUBLESHOOTING

WIRING DIAGRAMS

A wiring diagram is located on the side of the control panel assembly. Wiring diagrams also appear on the following pages of this manual. Which wiring diagram is appropriate depends on the voltage and type of controls.

Index of Wiring Diagrams

Page Number Voltage and Type of Controls

38 120 Volt Models with Standard Controls

39 208-240 Volt Models with Standard Controls

40 120 Volt Models with Cycle/Cook & Hold Controls

41 208-240 Volt Models with Cycle/Cook & Hold Controls

OWNER’S MANUAL 1199740 REV 1 (10/14)

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TROUBLESHOOTING

Figure 10

Wiring Diagram for 120 Volt Models with Standard Controls

GAS CONVECTION OVENS

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Figure 11

Wiring Diagram for 208-240 Volt Models with Standard Controls

TROUBLESHOOTING

OWNER’S MANUAL 1199740 REV 1 (10/14)

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TROUBLESHOOTING

Figure 12

Wiring Diagram for 120 Volt Models with Cycle/Cook and Hold Controls

GAS CONVECTION OVENS

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Figure 13

Wiring Diagram for 208-240 Volt Models with Cycle/Cook and Hold Control

TROUBLESHOOTING

OWNER’S MANUAL 1199740 REV 1 (10/14)

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Notes:

GAS CONVECTION OVENS

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OWNER’S MANUAL 1199740 REV 1 (10/14)

GAS CONVECTION OVENS

Notes:

OWNER’S MANUAL 1199740 REV 1 (10/14)

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GAS CONVECTION OVENS

G & SL-SERIES

GAS CONVECTION OVENS

A product with the Southbend name incorporates the best in durability and low maintenance. We all recognize, however,

that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance.

When service is needed, contact a Southbend Authorized Service Agency, or your dealer. To avoid confusion, always

refer to the model number, serial number, and type of your appliance.

Southbend

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

www.southbendnc.com

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OWNER’S MANUAL 1199740 REV 1 (10/14)

Southbend EB-10CCH User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual