Southbend Platinum Steakhouse Broiler User Manual

IMPORTANT FOR FUTURE REFERENCE

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Owner’s Manual

Steakhouse Broiler

Platinum

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

Model #:

Serial #:

Date Purchased:

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

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

MANUAL 1190950 REV 2 (11/14) ECN - 14-156

$21.00

WARNING

servicing this equipment.

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

www.southbendnc.com

PLATINUM STEAKHOUSE BROILER

MANUAL SECTION BR

SAFETY PRECAUTIONS

STEAKHOUSE BROILER

SAFETY PRECAUTIONS

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

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

DANGER

WARNING

CAUTION

NOTICE

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

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

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

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

WARNING

FIRE HAZARD

FOR YOUR SAFETY

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

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

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

WARNING

BURN HAZARD

Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.

WARNING

EXPLOSION AND ASPHYXIATION HAZARD

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

Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the ow

of combustion and ventilation air to and from cooking appliances.

WARNING

ELECTRIC SHOCK HAZARD

For appliances that use electric power, disconnect the power to the appliance before cleaning. Do not remove panels that require tools to remove. Disconnect power before opening kick panel below oven.

NOTICE

This appliance is intended for commercial use, and is only for professional use. It shall be used by trained,

qualied people.

Warranty will be void if service work is performed by other than a qualied technician, or if other than genuine

Southbend replacement parts are installed. Give this Owner’s Manual and important papers to the proper authority to retain for future reference.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

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.

INTRODUCTION

Table of Contents

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

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

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

Cleaning .................................................................................................................................................14

Troubleshooting .....................................................................................................................................16

This manual is for the Southbend Radiant Steakhouse Broiler, which may be mounted on a stand, a cabinet, a refrigeration base, or a countertop. The serial plate is located in the rear right lower corner (see Figure 1 below).

Southbend steakhouse broilers are unique in design. They utilize Southbend’s high performance radiant burners

to provide broiling temperatures of up to 850°F (454°C) on the rack surface. The spent gases are then bafed and

transferred to the top searing griddle providing a uniform temperature of 650°F (343°C). This secondary cooking surface is perfect for searing meat and locking in juices before broiling, and is provided without additional fuel cost or burners.

The broiler design supplies 100% clean primary air to the burners, ensuring efcient combustion and maintaining full production capacity and maximum recovery even in the most severe conditions of grease vapors and smoke

atmospheres, which are created during any broiling process.

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 of the installation of commercial gas and/or electric cooking equipment) then

the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall apply.

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

Southbend

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

Figure 1

Broiler Serial Plate Location

ocation of Serial Plate

(on rear of unit)

OWNER’S MANUAL 1190950 REV 2 (11/14)

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SPECIFICATIONS

STEAKHOUSE BROILER

SPECIFICATIONS

NOTICE

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

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

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

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

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

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

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

during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45

kPa).

CLEARANCES

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

There must be adequate clearance between the broiler and adjacent construction due to the heat generated by the broiler. Clearance must also be provided for servicing, and for combustion air to enter the rear of the broiler.

Due to the heat of the broiler, the minimum clearance from combustible construction on the sides and rear is 8 inches (203 mm). The minimum clearance from non-combustible construction due to heat is zero inches, however the minimum side clearance for servicing is 6 inches (152 mm). The minimum rear clearance, both for servicing and for

combustion-air ow, is 6 inches (152 mm).

Adequate clearance must be provided in front of the broiler for operation and cleaning.

The high-temperature ue products from the broiler burners ow out through a ue chamber at the top rear of the

broiler. Installation under a vented hood is recommended. The minimum clearance from combustible surfaces on the sides and rear is 8 inches (203 mm).

VENTILATION

WARNING

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

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

All units must be installed in such a manner that the ow of combustion and ventilation air is not obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front of the unit at the bottom where the air lter is

located or below the oven door as combustion air enters at these locations.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

SPECIFICATIONS

NOTICE

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

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

If a ventilation canopy is used, it is recommended that the canopy extend 152.4 mm (6”), past the appliance and that the bottom edge be located 1981 mm (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.

A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot ames. Fresh air openings approximately equal to the fan area will relieve such a vacuum. The exhaust fan should

be installed at least 609.6 mm (24”), above the vent opening at the top of the unit.

NOTICE

Due to the variety of problems encountered by outside weather conditions, venting by canopies or wall fans is preferred over any type of direct venting.

If the unit is connected directly to an outside ue, a CSA design certied down draft diverter must be installed.

In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan turned OFF. Do this only long enough to check whether doing so corrects any problems with equipment performance. Then turn the exhaust fan back on and let it run to remove any exhaust that may have accumulated during the test.

GAS SUPPLY

The broiler is design-certied for operation on natural or propane gases. The broiler is shipped congured and adjusted for the type of gas specied by the purchaser, which is indicated on the serial plate (see Figure 1). Connect the broiler ONLY to the type of gas for which it is congured and adjusted.

Models with a rear gas connection have a 1” rear gas connection to an external regulator that is located at the rear bottom

corner on the right side. Models with a front gas supply are connected by unions assembled to the front manifold.

Minimum supply pressure is 7” W.C. for natural gas, 11” W.C. for propane. An external pressure regulator and shutoff valve are provided. If using a exible-hose gas connection, the inside diameter of the hose must not be smaller than the

connector on the broiler, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue

strain on the gas connection. Test pressure should not exceed 14” W.C.

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

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

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

line to the broiler should be no smaller than the inside diameter of the pipe on the broiler to which it is connected.

OWNER’S MANUAL 1190950 REV 2 (11/14)

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INSTALLATION

STEAKHOUSE BROILER

INSTALLATION

NOTICE

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

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

pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa) or 35 mbar (14” W.C).

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

during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45

kPa) 35 mbar (14” W.C).

NOTICE

EXHAUST FANS AND CANOPIES: It is recommended that the Southbend equipment be installed under a ventilation

hood. Consult local codes for proper installation of hoods. Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by warranty.

NOTICE

In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation hoods shall comply with 248 CMR interlocking requirements.

STEP 1: UNPACKING

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

All containers should be examined for damage before and during unloading. The freight carrier has assumed

responsibility for its safe transit and delivery. If damaged equipment is received, either apparent or concealed, a claim must be made with the delivering carrier.

Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier can supply the necessary forms.

A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all contents plus all packing material.

For each section, do the following:

1. Cut the banding straps and remove the corrugated cardboard surrounding the Southbend product. Do not remove any tags or labels attached to the equipment until the unit is installed and working properly.

2. Cut the banding strap holding the equipment to the wooden skid.

3. If installing the broiler on a stand, go to Step 2a. If installing the broiler on a countertop, go to Step 2b.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

INSTALLATION

STEP 2A: MOUNT ON HEAVY DUTY STAND AND ATTACH RESTRAINT

The stand is crated separately, but is shipped with the broiler. Depending on the shipping requirements, the broiler may already be assembled to the stand.

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 appliance.

1. Secure the restraining-cable bracket (item “B” in Figure 4) to a wall stud located as close as possible to the connection point of the gas-supply line (and the pressure-regulator vent line, if a vent line is in use). Use four #12 screws (items “C”) and plastic anchors (items “A”), if necessary.

2. Install eye-bolt (item “F”) to a frame member on the rear of the appliance. 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 cable to the bracket and the eye-bolt.

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

the gas line (and vent line, if in use).

Figure 2

Installation of Restraint

OWNER’S MANUAL 1190950 REV 2 (11/14)

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