Southbend Restaurant Range User Manual

500 SerieS

reStaurant range

10 Open Burners, Double Ovens

or 6 Open Burners and 24” Griddle

Standard Features

- Cast iron wavy grate with cast-in-bowl and 15” rear section

- Electronic ignition

- Manual gas shut-off to entire range

Convection Oven with 24” Griddle - 560AA-2G/T

- 6” casters - 2 locking, 2 non-locking

- 22-1/2” riser with removable stainless steel shelf

- 27,000 BTU NAT (24,000 BTU LP) non-clogging burners with
lifetime warranty

- 10 patented, non-clogging, cast iron burners

- 5-1/2” Bright annealed front rail and valve panel

- Commercial gas range 36-1/2” wide with a 37” cooking top
(including 6” high casters)

- Removable stainless steel one-piece drip tray under burners

- Stainless steel front, trim, kick and sides

- 2” ergonomically designed, “Cool Touch” chrome door handle

- Two year Parts and Labor Warranty

Griddle

- 24” griddle with 1/2” polished steel plate
with (4) 16,000 BTU (NAT or LP) burners

Common Oven Features

- Equipped with electronic ignition and ame failure safety device

- Blue porcelain interior and door lining

- Five rack positions

- Full size sheet pans t side-to-side or front-to-back

- Lift-out oven bottom and coved interior

- Fully front serviceable

- Thermostat range from 250°- 500°F (121°- 260°C) with
low setting

 StandardOven(Dsufx)  ConvectionOven(Asufx)

- 45,000 BTU NAT (40,000 BTU LP) - 32,000 BTU NAT (30,000 BTU LP)

- On/Off switch to allow CO
base to operate as Standard oven

Standard Oven - 560DD

Convection Oven - 560AA

Standard Oven with 24” Griddle - 560DD-2G/T

Job Item#

STANDARD CONSTRUCTION SPECIFICATIONS

Exterior Finish: Bright annealed front rail and valve panel.

Stainless steel front, trim, kick panel and sides.
RangeTop:- 10 each, 27,000 BTU NAT (24,000 BTU LP) cast

iron burners round, non-clogging design, Center-to-center
measurements between burners not less than 12”, side-to-side
or front-to-back. A removable one piece stainless steel drip tray
is provided under burners to catch grease drippings

Door: Constructed with heavy duty hinges and quadrants and
2” ergonomically designed, “Cool Touch” chrome handle

Standard Models (560D)
Interior: 45,000 BTU NAT (40,000 BTU LP) Blue porcelain

enamel interior and door lining. Fully insulated oven cavity.

Rack and Rack Guides: Five rack positions with two racks.
Controls: Oven thermostat temperature type adjustable for

250° - 500° F with a low setting.
Pressure Regulator: Factory installed.

560 Rev 2 (June/2009)

www.yatesgd.com www.yatesgraphicdesign.com

Convection Models (560A):
Interior: 32,000 BTU NAT (30,000 BTU LP) Blue porcelain

enamel interior and door lining. Fully insulated oven cavity.
Rack and Rack Guides: Heavy duty, 5 position rack guides on

2-3/8” centers with 2 removable plated racks. (For best results,
no more than 3 racks should be used)

Blower Fan and Motor: 1/2 hp, 1725 rpm, 60 cycle, 115V AC,

high efciency, permanent split phase motor with permanent

lubricated ball bearings, overload protection and Class “B”
insulation. Motor mounted to rear of oven. Motor serviceable from
front of oven through oven cavity.

Electrical System: Wired for single phase, 115V AC with 6’ cord
and 3-prong plug supplied with each deck.

Gas Control System: Includes pressure regulator, ame switch
safety, pilot lter, pilot adjustment

Oven Heating: Aluminized steel bar burner. Dual ow fan

recirculates heat directly from combustion area and within oven
cavity.

Controls: Oven thermostat temperature type adjustable for
250° - 500° F with a low setting.

Printed in USA

Models:

 560DD  560AA  560DD-2G/T  560AA-2G/T

Dimensions -in (mm)

Models

560DD

560AA

Models

560DD - 10@(27K/24K) 2@(45K/40K)

560AA - 10@(27K/24K) 2@(32K/30K)

560DD-2G/T 4@(16K/16K) 6@(27K/24K) 2@45K/40K)

560AA-2G/T 4@(16K/16K) 6@(27K/24K) 2@(32K/30K)

Widthadepth

60.75”

36.50”

(1543)

(927)

60.75”

46.5”

(1543)

(1181)

Burners (Btu eaCh nat/lp) oven interior Crate size

griddle open oven Width depth height Width depth height

C d e F g h J k L M N o p Q r

B

29.75”

31.00”

(756)

(787)

29.75”

31.00”

(756)

(787)

12.00”
(305)

12.00”
(305)

exterior

26.00”
(660)

26.00”
(660)

26.00”
(660)

26.00”
(660)

2.75”
(70)

2.75”
(70)

26.50”
(673)

24.00”
(610)

26.50”
(673)

24.00”
(610)

59.50”
(1511)

59.50”
(1511)

14.00”
(356)

14.00”
(356)

14.00”
(356)

14.00”
(356)

22.50”
(572)

22.50”
(572)

67.00”
(1118)

31.00”
(787)

31.00”
(787)

45.50”
(1702)

6.00”
(152)

6.00”
(152)

75.00”
(1905)

Cook

top

37.00”
(940)

37.00”
(940)

door

opening

15.50”
(394)

15.50”
(394)

CuBiC

voluMe

132.3
cu. ft

3.75 cu.m.

BottoM

Crated
Weight

oven

13.00”
(330)

13.00”
(330)

3/4” gas Conn. eleCtriC

3.25”

30.25”

(83)

(768)

3.25”

30.25”

(83)

(768)

NOTES:

1. TPrex - Thermostat griddle
control with 1 throttling-type
thermostat per burner. Temperature
range of 100o to 450oF.

860 lbs.

2. Griddle available in place of right

390.1kg.

four burners only.

- -

24.00”
(610)

6.00”
(152)

GAS:

- 560DD Total BTU-NAT: 360,000; LP: 320,000

- 560AA Total BTU-NAT: 334,000; LP: 300,000

- 560DD-2G/T Total BTU-NAT: 316,000; LP: 288,000

- 560AA-2G/T Total BTU-NAT: 290,000; LP: 268,000

- Pressure regulator is supplied with unit

- Required supply line size to the regulator is 3/4” NPT.

- Required minimum inlet pressure

- Natural gas 5” W.C.

- Propane gas 10” W.C.

ELECTRICAL

- AAA battery required for electronic ignition system

(A MODELS ONLY)

- Standard -115/60/1 furnished with 6’ cord with 3-prong plug.
Total max amps 3.8.

- Optional -208/60/1, 50/60/1 or 3 phase. Supply must be wired to junction

box with terminal block located at rear. Total max amps 2.6.

NOTICE:

Southbend has a policy of continuous product research and improvement.

We reserve the right to change specications and product design without

notice. Such revisions do not entitle the buyer to corresponding changes,
improvements, additions or replacements for previously purchased
equipment.

OPTIONS AND ACCESSORIES

- 24” griddle in lieu of right four open top burners

- 6” legs in lieu of casters at no charge

- 10” ue riser (back shelf not compatible with 10” ue riser)

- 3/4” quick disconnect with exible hose complies with

ANSI Z21.69 (specify 3’, 4’, 5’)

- Tray or Tubular style lift-off shelving

MISCELLANEOUSUTILITY INFORMATION

- If using Flex-Hose, the I.D. should not be smaller
than 3/4” and must comply with ANSI Z 21.69

- If casters are used with ex hose, a restraining

device should be used to eliminate undue strain on the

ex hose

- For installation on combustible oors (with 6” high

legs) and adjacent to combustible walls, allow 6”
clearance.

- Recommended - Install under vented hood

- Check local codes for re, installation and sanitary

regulations.

- If the unit is connected directly to the outside ue, an

A.G.A approved down draft diverter must be installed

at the ue outlet of the oven.

- Flame failure on open tops (not available on griddle
combinations)

- CM-36 Cheesemelter

- NFR-36 Infrared Salamander Broiler

- Extra Oven Racks

- Standing pilot available in lieu of electronic ignition at no charge

560 Rev 2 (June/2009)

INTENDED FOR COMMERCIAL USE ONLY.

NOT FOR HOUSEHOLD USE.

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526

[phone] www.southbendnc.com