Southbend EB-10SC User Manual

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain this

___________________________

___________________________

_____________________

Model ES/10SC Model ES/20SC

manual for the life of the equipment:

Model #:

Serial #:

Date Purchased:

OPERATOR’S MANUAL

G-Series & SL-Series

ELECTRIC CONVECTION OVENS

G-Series Models

EB/10CCH

EB/10SC

EB/20CCH

EB/20SC

ES/10CCH

ES/10SC

ES/20CCH

ES/20SC

SL-Series Models

SLEB/10CCH

SLEB/10SC

SLEB/20CCH

SLEB/20SC

SLES/10CCH

SLES/10SC

SLES/20CCH

SLES/20SC

MANUAL 1181958 REV 5 (4/14)

$21.00

ELECTRIC CONVECTION OVENS

MANUAL SECTION CO

ELECTRIC CONVECTION OVENS

WARNING

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

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

servicing this equipment.

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

www.southbendnc.com

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.

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.

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

PAGE

2

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

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

market.

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

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

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

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

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

TABLE OF CONTENTS

Table of Contents

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

Installation .............................................................................................................................................. 8

Operation .............................................................................................................................................. 19

Cooking Hints........................................................................................................................................ 25

Cleaning ............................................................................................................................................... 28

Adjustments ......................................................................................................................................... 30

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, contact:

Southbend Technical Service

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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

3

OF47

SPECIFICATIONS

ELECTRIC CONVECTION OVENS

SPECIFICATIONS

NOTICE

The appliance, when installed, must be electrically grounded and comply 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.

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.

ELECTRICITY SUPPLY

The following table lists the electricity supply requirements PER OVEN (double for dual-oven models).

Supply

Voltage

480

415

380

240

220

208

Nominal Amperes per Line-

Oven Component

Heating Elements 11.00 3.67 3.67 3.67 13.2 13.2 13.2 22.9

Motor & Controls 0.90 0.00 0.00 0.00 2.2 0.0 2.2 2.2

Heating Elements 11.00 3.67 3.67 3.67 15.3 15.3 15.3 45.9

Motor & Controls 0.90 0.00 L3-N 0.90 0.0 0.0 3.8 3.8

Heating Elements 11.00 3.67 3.67 3.67 16.7 16.7 16.7 28.9

Motor & Controls 0.90 0.00 L3-N 0.90 0.0 0.0 4.1 4.1

Heating Elements 11.00 3.67 3.67 3.67 26.4 26.4 26.4 45.8

Motor & Controls 0.90 0.00 0.00 0.90 3.8 0.0 3.8 3.8

Heating Elements 9.25 3.10 3.10 3.10 24.2 24.2 24.2 42.0

Motor & Controls 0.90 0.00 0.00 0.90 4.1 0.0 4.1 4.1

Heating Elements 11.00 3.67 3.67 3.67 30.5 30.5 30.5 52.9

Motor & Controls 0.90 0.00 0.00 0.90 4.3 0.0 4.3 4.3

Total

kW

3-Phase Loading (kW/phase)

L1-L2 L2-L3 L1-L3 L1 L2 L3

Wire

3-Phase

1-Phase

Total

Minimum Supply

Wire (AWG) Size

1-Phase 1-Phase

12 10

12 6

12 8

8 6

8 6

8 4

An electrical diagram is located on the side of the control panel assembly (see drawing on page 35). Electrical
diagrams can also be found in this manual beginning on page 36.

The electrical connections are made directly to the terminals of the heating-element contactor, which is located
inside the control-panel compartment on the right side of the oven. A circular opening sized for a strain-relief
tting is located on the back of the oven near the right side (right as seen from the front of the oven, see illus­tration on page 16). Models with two stacked ovens have a separate electrical connection for each oven.

Use 167°F (75°C) wire for all supply lines.

Ovens are shipped wired for either single-phase or three-phase operation, depending on which was specied
on the factory order. If necessary, an oven can be eld-converted to use either single-phase or three-phase

power (see page 32).

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

EXTERIOR DIMENSIONS

Single-Deck Ovens

SPECIFICATIONS

Model

Number

ES/10...

SLES/10...

EB/10....

SLEB/10...

Depth Dimen-

sions

Oven Interior

Rack Clear-

ance

Shipping Crate

A B width depth height width depth width depth height volume weight

37.25”

(946mm)

43.50”

(1105mm)

30.25”

(768mm)

36.50”

(927mm)

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

29”

(737mm)

29”

(737mm)

21.5”

(546mm)

29”

(737mm)

20”

(508mm)

20”

(508mm)

28.25”

(718mm)

28.25”

(718mm)

21”

(533mm)

27.25”

(692mm)

57.50”

(1461mm)

57.50”

(1461mm)

45.5”

(1156)mm

45.5”

(1156mm)

45”

(1143mm)

45”

(1143mm)

68.1 cu. ft.

1.93 cu. m

68.1 cu. ft.

1.93 cu. m

PAGE

620 lbs.

(281.2kg

680 lbs.

313.0kg

OF47

5

SPECIFICATIONS

Double-Deck Ovens

ELECTRIC CONVECTION OVENS

Model

Number

ES/20...

SLES/20...

EB/20...

SLEB/20...

PAGE

Depth Dimensions Oven Interior Rack Clearance Shipping Crate

width depth height width depth width depth height volume weight

29”

(737mm)

29”

(737mm)

21.50”

(546mm)

29”

(737mm)

20”

(508mm)

20”

(508mm)

28.25”

(718mm)

28.25”

(718mm)

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

21”

(533mm)

27.25”

(692mm)

57.5”

(1461mm)

57.50”

(1461mm)

45.5”

(1156mm)

45.5”

(1156mm)

6

(946mm)

(1105mm)

OF 47

A B

37.25”

43.50”

30.25”

(768mm)

36.50”

(927mm)

81.5”

(2070mm)

81.5”

(2070mm)

123.4 cu. ft.

3.49 cu. m

123.4 cu. ft.

3.49 cu. m

1040 lbs

471.7kg

1180 lbs

535.2kg

ELECTRIC CONVECTION OVENS

SPECIFICATIONS

MINIMUM CLEARANCES

WARNING

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

Minimum Clearance from

Combusble Construction

Back 2” 2”
Right Side 0” 0”
Left Side 0” 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

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. 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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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7

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INSTALLATION

ELECTRIC CONVECTION OVENS

INSTALLATION

NOTICE

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

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc.

states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation

requirements for equipment. Therefore, installations should comply with all local codes.

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.

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.

PAGE

8

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

INSTALLATION

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 on page 11, otherwise go to Step 4 on page 12.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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INSTALLATION

ELECTRIC CONVECTION OVENS

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
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. 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 on page 11, otherwise go to Step 4 on page 12.

PAGE

10

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

INSTALLATION

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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

11

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INSTALLATION

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

ELECTRIC CONVECTION OVENS

Step 4: Stack Double-Deck Oven (if 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 3 on page 11.

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 front screw (item “B” in the drawing below), that secures the lower front corner of the side

panel.

5. 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.

PAGE

12

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

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

INSTALLATION

7. 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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

13

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INSTALLATION

8. 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.

ELECTRIC CONVECTION OVENS

9. Replace the right side insulation, exterior panel, and lower front panel that you removed in steps 4, 5, and

6 of this procedure.

PAGE

14

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

LEGS NOT SHOWN

Side View

Bottom View

A

A

A

INSTALLATION

Step 5: Installation of Optional Open Pan Storage on G-Series & SL-Series Ovens

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 on page 9.

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).

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

15

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LEGS NOT SHOWN

Side View Showing

Final

1. Slip top-front hook of

2

Bottom View Showing

1

2

Clip

Side of Shelf

Clips (Right Front Leg Not Shown)

INSTALLATION

ELECTRIC CONVECTION OVENS

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

Holes

guide through opening
on front of front hanger.

. Slip top-rear hook of

guide around end of
flange on rear hanger.

Guide in Final Position

Install legs first!

Guide Being Inserted

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.

PAGE

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

INSTALLATION

Step 6: Connect Electricity Supply

WARNING

ELECTRIC GROUNDING INSTRUCTIONS

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.

Ovens are shipped wired for either single-phase or three-phase power according to the original factory order. Wiring

diagrams are located on the side of the control panel assembly, as well as in this manual (beginning on page 36). Be sure
that the input voltage and phase match the requirements shown on the serial plate, which is located inside the lower front
panel.

Conversion between single-phase and three-phase power can be performed in the eld (see page 32).

The oven must be adequately grounded.

Use 167°F (75°C) wire for all supply lines.

The following drawing shows the locations of items referred to in the following procedure.

1. CHECK THAT THE POWER SUPPLY CIRCUIT BREAKER IS OPEN.

2. Locate and remove the four screws that secure the lower front panel (items “A” in the drawing above). Lift up the panel

and pull it forward to remove it, then set it aside.

3. Locate and remove the front screw (item “B” in the drawing above), that secures the lower front corner of the side

panel.

4. Locate and remove the ve rear screws that secure the back edge of the side panel to the oven (items “B” in the

drawing above). Remove the side panel and insulation and set them aside.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

17

OF47

INSTALLATION

5. Route the supply wires and the grounding wire through the hole on the back of the oven. Use a strain-relief tting.

6. Attach each supply wire to the appropriate terminal of the contactor (according to the wiring diagram).

7. Insert the ground wire into the grounding lug and tighten the screw.

8. Check that all connections match the wiring diagram and are tight.

9. Reattach the right-side panel and insulation; and the lower-front panel.

ELECTRIC CONVECTION OVENS

Step 7: Check the 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 7).

5. Turn-on supply power and check oven for proper operation.

PAGE

18

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

OPERATION

OPERATION

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.

Each oven will have one of the four 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 20.

• 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 22.

MOISTURE VENT

Each oven has a moisture vent that is opened and closed using the small knob located near the top left corner of the front
panel of the oven (see illustration below). Usually the vent is kept open to allow moisture to escape. Close the vent (turn

the knob clockwise) when doing ne baking.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

19

OF47

POWER

ON

OFF

FAN MODE

COOK

COOL

Power Switch

S

witch ON to use the oven, switch

OFF when done using the oven.

Fan Mode

I

n COOK mode, the fan runs

c

ontinuously except when the doors

a

re open. The fan does NOT cycle

w

ith the operation of the burners. In

C

OOL mode, the fan runs

c

ontinuously even if the doors are

o

pen. Since the burners will not

o

perate if the oven doors are open,

t

o rapidly cool the oven after

c

ooking is completed, open the

d

oors and switch the fan mode to

COOL.

Cook Timer
T

urn knob to set a time duration. An

a

larm will sound when the timer

r

uns out. The timer is a reminder to

t

he user; the timer does not

c

ontrol the oven.

COOK TIMER (MIN.)

Cook Temperature Control

T

urn knob to select desired cooking

t

emperature. The Heat On indicator

w

ill go out when the oven reaches

t

he set temperature, and will cycle

o

n and off as the burners operate to

m

aintain the set cooking

t

emperature.

Heat-On Indicator

I

ndicator is lit when the burners are

operating.

Fan Speed

U

se to select fan speed (HI or

L

OW). The appropriate speed is

d

etermined by the type of food

b

eing cooked.

COOK TEMPERATURE

HI

LOW

FAN SPEED

LIGHTS

Oven Interior Light Switch

O

n ovens equipped with an oven

i

nterior light, press to turn on the

l

ight. The light remains on for as

l

ong as the switch is held.

HEAT ON

OPERATION

Control Panel of STANDARD Models

ELECTRIC CONVECTION OVENS

PAGE

20

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

OPERATION

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

7. 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.

8. 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.

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

switch the Power Switch to OFF.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

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LIGHTS

POWER

ON

OFF

FAN MODE

COOK

COOL

FAN SPEED

HI

LOW

TIME

TEMP

HOUR/MIN

HEAT ON

MIN/SEC

HOLD

START

STOP

CYCLE

Power Switch

S
O

Fan Mode

I
w
d
o
f
d
w
a
a
t
t

Time Display

D
l
s
m

Temperature Display

D

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
off.

Fan Cycle Indicator

W
r
f

Temperature Adjustment Buttons

P
i
p
d

OPERATION

Control Panel of CYCLE/COOK and HOLD Models

witch ON to use the oven, switch

FF when done using the oven.

isplays time setting. Indicator

ights indicate whether the numbers

hown represent hours-and-

inutes or minutes-and-seconds.

ELECTRIC CONVECTION OVENS

n COOK mode, the fan runs except

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.

isplays cook-temperature setting.

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

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.

PAGE

22

OF 47

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

OPERATION

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 (when it does, the temperature display will stop ashing and the
oven will “beep” once).

9. Opent he 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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

PAGE

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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.

10. 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.

ELECTRIC CONVECTION OVENS

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

PAGE

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

COOKING HINTS

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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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COOKING HINTS

ELECTRIC CONVECTION OVENS

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…

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…

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..

bake longer or raise oven temperature slightly. Do not open doors except
to load or unload product..

after oven is preheated, turn off oven and put product in oven until
topping sets, then turn oven back on..

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 225°F 1

Prime Ribs (rare) 4 hours 225°F 1

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

Fish Cakes 10-12 min. 350°F 5

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

PAGE

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Baked Goods

Bread, 2 lb. loaf 35 min. 375°F 3

Biscuits 5-10 min. 350°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. 325°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. 300°F 5

Apple Turnovers 15-18 min. 325°F 5

COOKING HINTS

Cooking Time Temperature Number of Racks

Fruit Cobbler 22-25 min. 350°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

Potatos

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

5

Stuffed Peppers 18 min. 350°F 5

Toasted Cheese Sandwiches 8 min. 375°F 5

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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CLEANING

ELECTRIC 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

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.

PAGE

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

CLEANING

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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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ADJUSTMENTS

ELECTRIC 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.

Casters are provided with a Zerk tting for proper lubrication when required.

ADJUSTING GAS PRESSURE REGULATOR

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.

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Door Chain Adjustment

ADJUSTMENTS

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.

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.

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.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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ELECTRIC CONVECTION OVENS

CONVERSION FROM SINGLE-PHASE TO THREE-PHASE POWER (OR VICE VERSA)

Ovens are shipped wired for either single-phase or three-phase power according to the original factory order. If the oven
installation requires changing the type of power used by the oven, follow the procedure below. The following drawing
shows the locations of items referred to in the procedure.

1. If the oven is connected to a power supply, DISCONNECT OVEN FROM POWER SUPPLY.

2. Remove the element-cover box from the back of the oven. (An oven built for three-phase power will have a small
jumper wire attached with the element box cover to the back of the oven. Keep this wire.)

3. Locate and remove the four screws that secure the lower front panel (items “A” in the drawing above). Lift up the panel

and pull it forward to remove it, then set it aside.

4. Locate and remove the now-accessible screw that secures the lower front corner of the side panel.

5. Locate and remove the ve screws that secure the back edge of the side panel to the oven (items “B” in the drawing

above). Remove the side panel and insulation and set them aside.

6. Locate the wires running from the supply-power terminal block to the contactor. If converting from three-phase to single-

phase power, remove the wire T2 (as shown in the following drawing) and go on to the next step. If converting from

single-phase to three-phase power, locate the wires running from the contactor to the elements. Attached to those wires

(with a wire tie) will be two wires that are not being used. Use the shorter of the two extra wires to make the additional
connection (T2) shown in the following drawing. Keep the longer wire to use in the next step. (Note: If you are changing

the phase-wiring of a 415V oven, refer to the corresponding wiring diagram for conversion. See page 36.)

PAGE

32

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

L3

L1

Element Connections

Contactor

Supply-Power

Wiring for Single-

L2L3L1

Element Connections

Contactor

Supply-Power

Wiring for Three-

Phase B

Phase C

Phase A

Phase Power

Phase Power

Wiring is different for 415V ovens; refer to corresponding wiring diagram (see page 36).

7. Locate the wires running from the contactor to the elements. If converting from three-phase to single-phase power,

remove the wire L2 (as shown in the above drawing) and go on to the next step. If converting from single-phase to
three-phase power, use the longer of the two extra wires found in the previous step to make the additional

connection (L2) shown in the above drawing. (Again, if you are changing the phase-wiring of a 415V oven, refer to the
corresponding wiring diagram for conversion. See page 36.)

8. Rewire the connections to the elements (located on the back of the oven) according to the diagram at the top of
this page. If converting from three-phase to single-phase, use the wire that you saved in Step 2 to make one of the
connections. (Once more, if you are changing the phase-wiring of a 415V oven, refer to the corresponding wiring
diagram for conversion. See page 37.)

9. Carefully compare the new wiring connections at the elements, contactor, and supply-power terminal block
to the wiring diagram for the oven. (See page 36 for the location of the wiring diagram on the oven, or page 37 for
wiring diagrams printed in this manual). Verify that all connections are tight.

10. Reattach the element-cover box, right-side panel, and lower-front panel.

11. Connect the oven to the power supply according to the procedure on page 17. Note that the supply-power
connections depend on whether the supply power is three-phase or single phase, and so will be different than they
were prior to the conversion.

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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TROUBLESHOOTING

ELECTRIC CONVECTION OVENS

TROUBLESHOOTING

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.

When any difculty arises it is always a good idea to check that the oven has been connected to the type of voltage for

which it was manufactured. The serial plate is located on the inside of the lower front panel. It will list the type of voltage
for which the unit was manufactured. In addition, a wiring diagram is attached to the side of the fold down control panel,
as well as reproduced in this manual (see page 38).

PERFORMANCE STANDARD

The typical time for the oven to heat from 75°F to 350°F is 7 to 8 minutes. The heating elements should come on when
the actual oven temperature drops to 10°F below the temperature setting.

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.

Blower motor will not
come on.

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

should be approximately 1096 ohms.

Temperature control not calling for
heat.

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

Out of calibration. Calibrate according to procedure described on page 31.

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

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

continuity.

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

TROUBLESHOOTING

CONTROL PANEL ACCESS AND SHUT-OFF SWITCH

To access the control panel components, remove the remove the two thumbs screws at the top and bottom of the control
panel and slide the control panel out (see 1ST picture). 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). To re-energize the controls
for troubleshooting, pull the white 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.

Accessing Control Panel
Components

Accessing Control Panel
Components

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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TROUBLESHOOTING

ELECTRIC CONVECTION OVENS

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.

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 as part number 1179100).

WIRING DIAGRAMS

A wiring diagram is located on the side of the control panel assembly (as shown on page 35). 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

37 208-240 Volt Models with Standard Controls

38 480 Volt Models with Standard Controls

39 415/240 Volt Models with Standard Controls

40 380/220 Volt Models with Standard Controls

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

42 480 Volt Models with Cycle/Cook & Hold Controls

43 415/240 Volt Models with Cycle/Cook & Hold Controls

44 380/220 Volt Models with Cycle/Cook & Hold Controls

PAGE

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Wiring Diagram for 208-240 Volt Models with Standard Controls

TROUBLESHOOTING

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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37

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TROUBLESHOOTING

Wiring Diagram for 480 Volt Models with Standard Controls

ELECTRIC CONVECTION OVENS

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38

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Wiring Diagram for 415/240 Volt Models with Standard Controls

TROUBLESHOOTING

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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TROUBLESHOOTING

Wiring Diagram for 380/220 Volt Models with Standard Controls

ELECTRIC CONVECTION OVENS

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40

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Wiring Diagram for 208-240 Volt Models with Cycle/Cook & Hold Controls

TROUBLESHOOTING

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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TROUBLESHOOTING

Wiring Diagram for 480 Volt Models with Cycle/Cook & Hold Controls

ELECTRIC CONVECTION OVENS

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42

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

Wiring Diagram for 415/240 Volt Models with Cycle/Cook & Hold Controls

TROUBLESHOOTING

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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TROUBLESHOOTING

Wiring Diagram for 380/220 Volt Models with Cycle/Cook & Hold Controls

L1

L2

L3

N

ELECTRIC CONVECTION OVENS

ELEMENTS

H

H

H

C1

GND

P29

C1

L1

L3

SINGLE PHASE CONNECTION

7 P23

LIGHTS

1

TB6

H

DOOR

SWITCH

H

P5

8

H

CONTROL BOARD

P12

21 22

SHUTDOWN

LIGHTS

FUSE

12 AMP

P25

P6

FUSE

12 AMP

OPTIONAL

POWER

41

42

43

P26

TB2

4

T12

T13

T10

T11

GND

T3

T2

T4

PROBE

T6

T7

T9

T8

T5

P10

36 17

11

TB3

CENTRIFUGAL

SWITCH

R1

HIGH TEMP LIMIT

P19

P27

TB1

TB1

P30

TB4

HEAT CONTACTOR

PAGE

R1

9

FAN SWITCH

SCHEMATIC DIAGRAM

PHASE LOADING AND LINE AMPERES AS SHOWN

VOLTAGE

TOTAL

KW

HEATING ELEMENTS
MOTOR & CONTROL

380
380

11.0

0.9

SOUTHBEND
WIRING DIAGRAM

OF 47

44

COOK

COOL

HI

3

LOW

M14

M13

FAN SPEED

THREE PHASE LOADING

KW PER PHASE

L1-L2

3.667

0.0

L1-L3L2-L3

3.667 28.9

3.667
L3-N

NOMINAL AMPERES PER LINE WIRE

THREE PHASE

L1

L2

16.7

0.9

16.7

0.0

0.0

16.7

CONVECTION OVEN ELECTRIC CCH
380/220V, 50/60HZ, 2 SPD, 1/2 HP

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

4.1

L3

P40

BK

R

M

M28

C1

W

GND

P22

M24

TB1

LEGEND

MINIMUM SUPPLY

SINGLE

PHASE
TOTAL

4.1

WIRE (AWG) SIZE

THREE

SINGLE

PHASE

PHASE

12

8

F/M TERMINAL
SPADE TERMINAL
TERMINAL STRIP

P/N

1180417

ELECTRIC CONVECTION OVENS

Notes:

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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Notes:

ELECTRIC CONVECTION OVENS

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OPERATOR’S MANUAL 1181958 REV 5 (4/14)

ELECTRIC CONVECTION OVENS

ELECTRIC CONVECTION OVENS

G & SL-SERIES

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

OPERATOR’S MANUAL 1181958 REV 5 (4/14)

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