Southbend S36D User Manual

Owner’s Manual

IMPORTANT FOR FUTURE REFERENCE

Restaurant Ranges

S Series

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 installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.

WNER’S MANUAL

$30.00

Model S36D

WARNING

1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.southbendnc.com

1191904 REV 1 (11/10)

S S

ERIES RESTAURANT RANGES

ANUAL SECTION

AFETY PRECAUTIONS

S S

ERIES RESTAURANT RANGES

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 flammable vapors and liquids in the vicinity of cooking appliances. 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 flow 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, qualified people.

Warranty will be void if service work is performed by other than a qualified 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.

AGE 2 OF

40 O

WNER’S MANUAL

1191904 REV 1 (11/10)

S S

ERIES RESTAURANT RANGES

NTRODUCTION

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.

This manual is divided into six sections:

Introduction........................................... 3

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

Operation.............................................. 8

Cleaning & Maintenance....................... 12

Installation ............................................ 14

Service.................................................. 20

The serial plate is located on the inside surface of the kick panel (see Figure 1 below).

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 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:

Figure 1

Southbend Technical Service

1100 Old Honeycutt Road

Fuquay-Varina, North Carolina 27526 USA

www.southbendnc.com

NTRODUCTION

Location of Serial Plate

Serial Plate is Located on

Inside Surface of Kick Panel

WNER’S MANUAL

1191904 REV 1 (11/10) P

AGE 3 OF

PECIFICATIONS

S S

ERIES RESTAURANT RANGES

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

Southbend appliances are 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/CGAB149.2, 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).

LEARANCES

WARNING

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION

There must be adequate clearance between ranges and combustible construction. Clearance must also be provided for servicing and for operation.

Minimum Clearances for ranges with ovens:

Standard Oven Convection Oven Double Oven Base Sides 10 inches 10 inches 10 inches Back 10 inches 10 inches 10 inches Floor zero zero zero

Ranges are suitable for installation on combustible floors.

Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to permit the removal of the racks and for serviceability.

On ranges with a convection-type oven, a minimum of 2 inches clearance must be allowed behind the motor and the rear non-combustible enclosure. Care must be taken to provide adequate air circulation to prevent the motor from overheating.

LECTRICAL REQUIREMENTS

Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric Code, ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. An electrical diagram is located on the rear of the range.

The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz, single-phase prong plug. Some ranges instead have terminal connections. See the serial plate for maximum amperage requirements.

AGE 4 OF

40 O

WNER’S MANUAL

1191904 REV 1 (11/10)

S S

ERIES RESTAURANT RANGES

AS REQUIREMENTS

PECIFICATIONS

The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement and type of gas the range is configured for (natural gas or propane) is stated on the serial plate.

A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2).

The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas the range is equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is adjusted at the factory.

These models are design-certified for operation on natural or propane gases. A kit for conversion to a different type of gas is available from Southbend.

For natural gas, the regulator is set to 4" W.C. (0.99 kPa). For propane gas, it is set to 10" W.C. (2.48 kPa). If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes, or in the absence of local codes, with the applicable national codes.

This appliance should be connected ONLY to the type of gas for which it is equipped.

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.

An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to which it is connected.

Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.

All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases. NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has been put into operation. Test pressure should not exceed 14" W.C. (3.47 kPa).

WNER’S MANUAL

1191904 REV 1 (11/10) P

AGE 5 OF

Gas Connection

PECIFICATIONS

IMENSIONS

S S

The dimensions of the restaurant range are shown in Figure 2 below and on the next page.

Figure 2

ERIES RESTAURANT RANGES

24" Griddle

Gas Connection

Electrical Connection

Gas Connection

Electrical Connections

(for ranges with convection ovens)

R R

AGE 6 OF

D D

Side View of Ranges WITH Convection Oven Side View of Ranges WITHOUT Convection Oven

Electrical Connection

40 O

WNER’S MANUAL

FF G

1191904 REV 1 (11/10)

Gas Connection

S S

ERIES RESTAURANT RANGES

XTERIOR DIMENSIONS

PECIFICATIONS

(152)

Cook Top

Height

37.0" (914)

Model Number

S24…

S36…

with convection oven

S36…

with standard oven

S48…

with convection oven

S48…

with standard oven

S60…

with convection oven(s)

S60…

with standard oven(s)

Dimensions O & P: Gas connection is on rear of range and is 3.25” (82mm) from left side and 30.25” (768mm) above the floor.

Dimensions Q & R: Electric connection is on rear of range and is 6” (152mm) from left side and 24” (610mm) above the floor. Ranges with dual ovens have two electric connections with the second connection 6” (152mm) from right side.

ENTILATION

A B C D E F G H I J K

24.5" (622)

36.5" (927)

48.5"

(1232)

48.5"

(1232)

60.75" (1543)

34"

(864)

44"

(1118)

34"

(864)

44"

(1118)

34"

(864)

44"

(1118)

34"

(864)

10"

(254)

10"

(254)

10"

(254)

Exterior Dimensions in Inches and (Millimeters)

30"

(762)

30"

(762)

30"

(762)

30"

(762)

30"

(762)

30"

(762)

30"

(762)

31.25" (794)

11"

(279)

11"

(279)

11"

(279)

11"

(279)

11"

(279)

11"

(279)

11"

(279)

2.75" (70)

WARNING

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

59.5"

(1511)

22.5" (587)

31.0" (787)

Door

Depth

- -

15.5" (394)

Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products can cause headaches, drowsiness, nausea, or could result in death.

Oven

Bottom

13"

(318)

13"

(318)

13"

(318)

13"

(318)

13"

(318)

13"

(318)

All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed. Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control panel, or the bottom just below the oven compartment, as combustion air enters through these areas.

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.

Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6" past the appliance and the bottom edge be located 78" above 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.

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

The exhaust fan should be installed at least 2" above the vent opening at the top of the range.

If the range is connected directly to an outside flue, a CSA design-certified down draft diverter must be installed at the flue outlet of the oven and connected to the flue.

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 hood back on and let it run to remove any exhaust that may have accumulated during the test.

WNER’S MANUAL

1191904 REV 1 (11/10) P

AGE 7 OF

PERATION

S S

PERATION

DANGER

ERIES RESTAURANT RANGES

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 flow of combustion and ventilation air to and from cooking appliances.

CAUTION

If top-burner pilots go out, the flow of gas to the burners is NOT interrupted (unless the range is equipped with the optional flame-failure safety valves). Consequently, it is the responsibility of the operator to check the ignition of the burners, immediately after burner value has been turned ON. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then check the pilots and try again.

The controls for the burners and oven(s) are located on the control panel on the front of the range.

If the pilots need to be lit, follow the steps listed in each section below.

IGHTING AFTER GAS HAS BEEN SHUT OFF

When turning the main gas supply on after the gas supply has been shut off, do the following:

1. Make sure all of the control knobs are in the OFF position.

2. Turn on the incoming gas supply.

3. Light the pilots as described below.

4. Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.

PERATION OF TOP BURNERS

To operate a top burner, turn the corresponding control knob on the front panel to the desired flame level.

Each top burner has its own pilot. If a top-burner pilot needs to be lit, do the following:

1. Turn all the top-burner control knobs to the OFF position.

2. On ranges with standard pilots, use a match or lighter to light all the pilots.

PERATION OF GAS OVEN

To operate a gas oven, turn the oven-thermostat knob on the front panel to the desired temperature. On convection ovens, the blower is controlled by an ON-OFF switch.

Each oven has its own pilot. If an oven pilot needs to be lit, do the following:

1. Turn the oven thermostat to the OFF position.

2. For convection ovens, turn the fan switch to the OFF position.

3. Open the oven door and remove the oven bottom and fire plate to expose pilot and burner.

4. Open the kick panel below the oven door, turn the knob on the safety valve to the PILOT position, and depress the button on oven safety valve.

5. Light the pilot while continuing to depress the button on the safety valve. Wait 30 seconds, then release the button. The pilot should remain lit.

6. Turn the knob on the safety valve to the ON position.

7. Close the kick panel.

8. Replace the fire plate and oven bottom.

AGE 8 OF

40 O

WNER’S MANUAL

1191904 REV 1 (11/10)

S S

ERIES RESTAURANT RANGES

PERATION OF NON-THERMOSTATIC GRIDDLES

Ranges can be ordered with a non-thermostatic griddle that is controlled by knobs on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a non-thermostatic griddle pilot needs to be lit, do the following:

1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some

models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2. Ignite pilot tube located under all burners with port at each side of burners. Pilots are supplied and adjusted by a

common valve located below the filter on the manifold.

3. Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the

griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. Adjust if necessary.

PERATION OF THERMOSTATIC GRIDDLES

Ranges can be ordered with a thermostatic griddles that is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a thermostatic griddle pilot needs to be lit, do the following:

1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some

models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2. The thermostat sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside

of the griddle.

3. One pilot tube is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted

by a common valve on the manifold. Light the pilots.

4. Carefully lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in

control panel compartment. NEVER leave any part of the capillary tube in the burner compartment.

5. Set the griddle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in

control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. After operating the griddle for ten minutes with the thermostat dial set at maximum, turn the dial to “LOW” and again observe the burners through the holes in the control panel. When the thermostat knob is set “LOW” the burners should have a 1/8" to 1/4" (3 to 6 mm) high steady blue flame. Adjust if necessary.

PERATION

AISED-GRIDDLE BROILER

Ranges can be ordered with a raised-griddle broiler that has three separately controlled burners.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

To light the pilots of a raised-griddle broiler, do the following:

1. Remove griddle from unit.

2. Position ceramics on burners with projections pointing downward.

3. Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.

4. Place griddle in position on range.

5. Turn control knobs completely on.

6. Burner should have 1/2" to 5/8" steady blue flame. Adjust if necessary.

OT TOP SECTIONS

The range can be ordered with a hot-top section replacing one or more open-top burner sections. Each hot-top is controlled by a knob on the front control panel.

To light the pilots of a hot-top section, do the following:

1. Raise or remove hot-top plate. Every two burners have one pilot located at the front and in between burners.

WNER’S MANUAL

1191904 REV 1 (11/10) P

AGE 9 OF

PERATION

S S

ERIES RESTAURANT RANGES

2. Light the pilot.

3. Pilot flame should be steady blue, large enough to effect ignition.

4. Turn burner control knob completely on. The sharp blue flame should be approximately 1/4" to 3/8" high.

5. Replace hot top plate.

6. Adjust the burner control knob to the desired setting.

HUTDOWN OF ENTIRE RANGE

To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following:

1. Turn all burner control knobs to OFF.

2. Turn the oven thermostat knob(s) to OFF.

AGE 10 OF

40 O

WNER’S MANUAL

1191904 REV 1 (11/10)

S S

ERIES RESTAURANT RANGES

ROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

Problem Possible Causes and Solutions

A top burner will not light. – Check pilot position.

Oven will not heat up. – Check and light the oven pilot.

Blower of convection oven is not running. – Check that the oven’s blower control switch is in ON position.

Pilot(s) will not remain lit. – Check gas supply to range.

If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is likely not within the range.

If the problem only occurs for the range, and if the above solutions to do not solve the problem, call for repair service.

– Check and light the burner’s pilot. – Check gas supply to range.

– Check gas supply to range.

– Check electricity supply to range.

– Check pilot adjustment.

PERATION

ROUBLESHOOTING CONVECTION-OVEN COOKING PROBLEMS

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 light outer color… raise temperature.

Cake settles slightly in the center… bake longer or raise oven temperature slightly. Do not

open doors too often for long periods.

Pies have uneven color… reduce number of pies per rack.

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.

Cakes ripple… overloading pans or batter is too thin.

There is excessive meat shrinkage… lower oven temperature.

Cakes are too coarse… lower oven temperature.

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.

WNER’S MANUAL

1191904 REV 1 (11/10) P

AGE 11 OF

LEANING & MAINTENANCE

LEANING &

Shut off the range and allow time for it to cool before cleaning or performing maintenance.

Southbend appliances are sturdily constructed of the best materials and are 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.

Keep exposed, cleanable areas clean at all times.

AILY CLEANING

1. Turn all controls to OFF and allow time for the range to cool.

2. Remove, empty, and clean drip trays.

3. Wipe clean all cooking surfaces.

S S

AINTENANCE

WARNING

ERIES RESTAURANT RANGES

ERIODIC CLEANING AND MAINTENANCE

At least monthly, clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot operation.

At least twice a year, examine and clean the range hood and venting system.

LEANING OVEN INTERIOR

FOR YOUR SAFETY, BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY.

WHEN CLEANING THE BLOWER WHEEL, BE SURE THAT THE POWER SWITCH IN THE “OFF” POSITION.

Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad or similar scrubber. “Spill-overs” should be cleaned from the bottom as soon as possible to prevent carbonizing and a “burnt-on” condition. For stubborn accumulations, commercial oven cleaners are recommended.

The porcelain oven lining can be cleaned in a similar manner.

Avoid using excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that area.

AKED-ENAMEL SURFACES

Wash interior baked-enamel surfaces with a hot, mild detergent or soap solution to clean off all grease deposits. Dry thoroughly with a dry cloth.

WARNING

TAINLESS-STEEL SURFACES

To remove normal dirt, grease and product residue from stainless steel surfaces that operate 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 BAKED-ON grease and food splatter, or condensed vapors; 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 finish 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

AGE 12 OF

40 O

WNER’S MANUAL

1191904 REV 1 (11/10)

+ 28 hidden pages