Southbend ES-20RT Service Manual

IMPORTANT FOR FUTURE REFERENCE

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

Model #: ___________________________

Serial #: ___________________________

Date Purchased: ____________________

OPERATOR’S MANUAL

Marathoner Gold & SilverStar

ELECTRIC CONVECTION OVENS

SLEB/10CCH

SilverStar Models

SLEB/10SC SLEB/20CCH SLEB/20SC

SLES/10CCH SLES/10SC SLES/20CCH SLES/20SC

EB/10CCH

EB/10PC EB/10RT EB/10SC

Marathoner Gold Models

EB/20CCH EB/20PC EB/20RT EB/20SC

ES/10CCH ES/10PC ES/10RT ES/10SC

ES/20CCH ES/20PC ES/20RT ES/20SC

Model SLES/10SC Model ES/10SC

! WARNING

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

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

installing or servicing this equipment.

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

www.southbendnc.com

MANUAL 1181958 $18.00

ELECTRIC CONVECTION OVENS

MANUAL

SECTION CO

ELECTRIC 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 which will result in severe injury or death.

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

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

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

! WARNING

FIRE HAZARD

FOR YOUR SAFETY

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

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

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

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.

PAGE 2 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS TABLE OF CONTENTS

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

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

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

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

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

Operation..............................................................................................................................21

Cooking Hints .......................................................................................................................32

Cleaning ...............................................................................................................................35

Adjustments..........................................................................................................................37

Troubleshooting....................................................................................................................41

Parts .....................................................................................................................................56

Read these instructions carefully before attempting installation. Installation and initial startup should be performed by a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a person experienced in and knowledgeable with the installation of commercial gas an/or electric cooking equipment) then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

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

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.

Serial Plate

(inside panel)

OPERATOR’S MANUAL 1181958 PAGE 3

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

This product is intended for commercial use only, not for household use.

ELECTRICITY SUPPLY

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

Supply

Voltage

480

415

380

240

220

(50Hz)

208

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

3-Phase Loading (kW/phase)

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

Nominal Amperes per Line-Wire

3-Phase

1-Phase

Total

An electrical diagram is located on the side of the control panel assembly (see drawing on page 42). Electrical diagrams can also be found in this manual beginning on page 43.

Minimum Supply Wire (AWG) Size

3-Phase 1-Phase

12 10

12 6

12 8

8 6

8 4

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 fitting 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 19). 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 specified on the factory order. If necessary, an oven can be field-converted to use either single-phase or three-phase power (see page 39).

PAGE 4 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS SPECIFICATIONS

DIMENSIONS

Single-Deck Ovens

18.6" (473)

2.0" (51)

8.5"

(216)

1.0" (25)

38.0" (965)

SPECIFICATIONS

13.5" (343)

55.0"

(1397)

13.1" (333)

1.6" (41)

TOP

29.0"

(737)

26.0" (660)

Number

SLES/1…

SLEB/1…

Model

ES/1…

EB1…

RIGHT SIDE

Depth Oven Interior Rack Clearance Shipping Crate

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

38.8" (984)

45.2"

(1146)

30.0" (762)

36.4" (924)

29.0" (737)

22.5" (572)

28.0" (711)

20.0" (508)

28.2" (717)

22.0" (559)

27.2" (691)

55.0"

(1397)

55.0"

(1397)

45.5"

(1156)

45.5"

(1156)

FRONT

45.0"

(1143)

45.0"

(1143)

65.2 cu. ft.

1.85 cu. m

65.2 cu. ft.

1.85 cu. m

620 lbs

281 kg

690 lbs

313 kg

OPERATOR’S MANUAL 1181958 PAGE 5

SPECIFICATIONS ELECTRIC CONVECTION OVENS

Double-Deck Ovens

SPECIFICATIONS

18.6" (473)

13.5" (343)

29.0" (737)

TOP

2.0" (51)

8.5"

(216)

1.6" (41)

1.0" (25)

38.0" (965)

13.1" (333)

Number

SLES/2…

SLEB/2…

64.0"

(1626)

Model

ES/2…

EB2…

29.0" (737)

6.0" (152)

FRONTRIGHT SIDE

Depth Oven Interior Rack Clearance Shipping Crate

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

38.8" (984)

45.2"

(1146)

30.0" (762)

36.4" (924)

29.0" (737)

22.5" (572)

28.0" (711)

20.0"

(508)

20.0" (508)

28.2" (717)

22.0" (559)

27.2" (691)

55.0"

(1397)

55.0"

(1397)

45.5"

(1156)

45.5"

(1156)

81.5"

(2070)

81.5"

(2070)

118 cu. ft

3.34 cu. m

118 cu. ft

3.34 cu. m

1040 lbs

472 kg

1080 lbs

490 kg

PAGE 6 OPERATOR’S MANUAL 1181958

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 Minimum Clearance from

Combustible Construction Non-Combustible 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 sufficiently 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.

SPECIFICATIONS

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 floor. Filters should be installed at an angle of 45° or more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually installed with a filter.

If an exhaust fan is used, it should be installed at least 2" above the flue 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 PAGE 7

INSTALLATION ELECTRIC CONVECTION OVENS

INSTALLATION

These installation procedures must be followed by qualified personnel or warranty will be void.

Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA 96 latest edition that local codes are the “authority having

INSTALLATION

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

NOTICE

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 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS INSTALLATION

Step 2a: Installation of Legs on Single-Deck Models

1. Raise oven sufficiently 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 finish 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, flat washers, and lock washers. Each leg is secured by five 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.

INSTALLATION

NOTE: Marathoner Gold ovens built before January 1, 2002, have different legs (see next page).

OPERATOR’S MANUAL 1181958 PAGE 9

INSTALLATION ELECTRIC CONVECTION OVENS

INSTALLATION

NOTE: Marathoner Gold ovens built before January 1, 2002, have straight legs, each of which is

attached with four screws, as shown below:

PAGE 10 OPERATOR’S MANUAL 1181958

ELECTRIC 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:

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.

INSTALLATION

OPERATOR’S MANUAL 1181958 PAGE 11

INSTALLATION ELECTRIC CONVECTION OVENS

Step 3: 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 field. Also, ovens that were originally ordered as single ovens can be stacked in the field (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 2b 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.

INSTALLATION

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 now-accessible screw that secures the lower front corner of the side panel.

5. Locate and remove the five 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 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS INSTALLATION

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 PAGE 13

INSTALLATION ELECTRIC CONVECTION OVENS

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.

INSTALLATION

9. Replace the right side insulation, exterior panel, and lower front panel that you removed in steps 3, 4, and 5 of this procedure.

PAGE 14 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS INSTALLATION

AAA

Step 4a: Installation of Optional Open Pan Storage on SilverStar Ovens and on

Marathoner Gold Ovens Built After January 1, 2002

The following describes how to assemble the optional open pan storage for SilverStar ovens and for Marathoner Gold ovens built after January 1, 2002. 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) using four screws for each hanger. The flange-side of each hanger must be on the side of the hanger closest to the edge of the oven.

Side View

LEGS NOT SHOWN

Install legs first!

Bottom View

3. Attach the pan-stop to the shelf by first 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 flanges, as shown below).

INSTALLATION

Pan-Stop

Shel

Tab

Pan-Stop

Shel

Side of Shel

OPERATOR’S MANUAL 1181958 PAGE 15

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 that 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 final-position hole, then slip the top-rear hook of the guide around the end of the flange of the rear frame hanger. Finally, slide the guide toward the center of the oven until the hooks drop through the final-position holes in the frame hangers.

INSTALLATION

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.

Final

Position

Holes

Side View Showing

Guide in Final Position

LEGS NOT SHOWN

Install legs first!

Bottom View Showing

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.

Clip

Side of Shelf

Clips (Right Front Leg Not Shown)

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 16 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS INSTALLATION

AAA

Step 4b: Installation of Optional Open Storage on Marathoner Gold Ovens Built Before

January 1, 2002

The following describes how to assemble the optional open storage for Marathoner Gold ovens built before January 1, 2002. 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.

Side View

LEGS NOT SHOWN

Install legs first!

Bottom View

3. Hang the rack guides from the frame hangers, which have two sets of holes. Use the outside holes if you will be storing racks; use the inside holes if you will be storing pans (see the following drawing).

INSTALLATION

Holes

for

PANS

OPERATOR’S MANUAL 1181958 PAGE 17

Holes

for

RACKS

INSTALLATION ELECTRIC CONVECTION OVENS

4. Attach either the shelf or the two channel frames (depending on which option was ordered) as shown in the drawing below. Use the screws and four clips provided to secure the shelf or channel frames to the rack guides.

INSTALLATION

5. Attach the rack-stop using two screws. Attach the top of the rack stop to the bottom of the oven, and the bottom of the rack stop to the bottom shelf or the rear channel frame, as shown in the following drawing.

PAGE 18 OPERATOR’S MANUAL 1181958

ELECTRIC CONVECTION OVENS INSTALLATION

Step 5: Connect Electricity Supply

! WARNING

ELECTRIC GROUNDING INSTRUCTIONS

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 43). 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 field (see page 39).

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.

INSTALLATION

Hole

Contacto

Grounding Lug

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 now-accessible screw that secures the lower front corner of the side panel.

4. Locate and remove the five 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.

5. Route the supply wires and the grounding wire through the hole on the back of the oven. Use a strainrelief fitting.

OPERATOR’S MANUAL 1181958 PAGE 19

INSTALLATION ELECTRIC CONVECTION OVENS

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.

Step 6: Check the Installation

1. Check that all screws and bolts are tightened.

INSTALLATION

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 satisfied (see page 7).

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

PAGE 20 OPERATOR’S MANUAL 1181958

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 difficult 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 22.

• 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 24.

• Models with Programmable Controls enable you to have the oven change temperature and other settings while cooking, then optionally enter a “hold mode.” You can record up to five “cook programs” which can then be re-used later. Instructions for operating this type of oven begin on page 27.

• Models with Rack Timer Controls provide five separate timers that independently time the cooking of food on each rack of the oven. The oven will tell you which rack will finish cooking next, and how much time remains. Instructions for operating this type of oven begin on page 30.

OPERATION

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 fine baking.

Moisture Vent

Control Knob

Location of Moisture Vent

Turning the control knob opens or closes moisture vent (shown below with its cover removed).

OPERATOR’S MANUAL 1181958 PAGE 21

OPERATION ELECTRIC CONVECTION OVENS

Control Panel of STANDARD Models

Power Switch

Switch ON to use the oven, switch OFF when done using the oven.

Cook Timer

Turn knob to set a time duration. An alarm will sound when the timer runs out. The timer is a reminder to the user; the timer does not control the oven.

OPERATION

Cook Temperature Control

Turn knob to select desired cooking temperature. The Heat On indicator will go out when the oven reaches the set temperature, and will cycle on and off as the burners operate to maintain the set cooking temperature.

OFF

POWER

COOK TIMER (MIN.)

COOK TEMPERATURE

LOW

FAN SPEED

FAN MODE

HEAT ON

COOK

COOL

Fan Mode

In COOK mode, the fan runs continuously except when the doors are open. The fan does NOT cycle with the operation of the burners. In COOL mode, the fan runs continuously even if the doors are open. Since the burners will not operate if the oven doors are open, to rapidly cool the oven after cooking is completed, open the doors and switch the fan mode to COOL.

Heat-On Indicator

Indicator is lit when the burners are

erating.

Fan Speed

Use to select fan speed (HI or LOW). The appropriate speed is determined by the type of food being cooked.

Oven Interior Light Switch

On ovens equipped with an oven interior light, press to turn on the light. The light remains on for as long as the switch is held.

LIGHTS

PAGE 22 OPERATOR’S MANUAL 1181958

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.

OPERATION

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 finished 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 PAGE 23

+ 53 hidden pages

Southbend ES-20RT Service Manual

SAFETY PRECAUTIONS

Table of Contents

SPECIFICATIONS

ELECTRICITY SUPPLY

DIMENSIONS

MINIMUM CLEARANCES

VENTILATION

INSTALLATION

Step 1: Unpacking

Step 2a: Installation of Legs on Single-Deck Models

Step 2b: Installation of Legs on Double-Deck Ovens

Step 3: Stack Double-Deck Oven (if necessary)

Step 5: Connect Electricity Supply

Step 6: Check the Installation

OPERATING THE CONTROLS

OPERATION

MOISTURE VENT

Control Panel of STANDARD Models

Operation of STANDARD Models