Southbend SB-5-ES, SB-10-ES User Manual
Installation & Operations Manual
Oven - Smoker
SB-5-ES / SB-10-ES
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________
WARNING
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.
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.Southbend nc.com
MANUAL 1188200 REV 0 (12/06)
$30.00
OVEN / SMOKER
SAFETY PRECAUTIONS OVEN / SMOKER
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.
WARNING
FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR
OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF
THIS OR ANY OTHER APPLIANCE.
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.
NOTICE
Contact your authorized Service Agency to perform maintenance and repairs.
NOTICE
Using any parts other than genuine Southbend factory-manufactured parts relieves the
manufacturer of all warranty and liability.
NOTICE
Southbend (Manufacturer) reserves the right to change specifications at any time.
KEEP THIS MANUAL IN A VISIBLE LOCATION NEAR THE OVEN FOR FUTURE
REFERENCE.
Copyright © 2006 by Southbend . All rights reserved. Published in the United States of America.
PAGE 2 OF 24 INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)
INTRODUCTION
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 for the Southbend Oven/Smoker. 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 knowledg eable 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 Technical Service
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
919-552-9161
www.Southbend nc.com
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 must 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.
This product is intended for commercial use only, not for household use.
CLEARANCES
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 operation.
The minimum clearance from non-combustible construction is 4” on the sides and 4" on rear (to permit combustion air
to enter the rear of the broiler).
Adequate clearance must be provided in front of the broiler for operation and cleaning.
INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06) PAGE 3 OF 24
ABOUT YOUR EQUIPMENT Oven / Smoker
SOUTHBEND OVEN/SMOKER
Southbend utilizes separate controls in conjunction with the desired air movement to supply the
desired level of heat and moisture. When using both heat and moisture the temperature of the
unit's atmosphere results from a combination of the heat and moisture sources.
Because of the separate controls it is possible to have a number of different conditions:
• Heat, moisture, natural air • Heat, moisture, fan
• Heat, no moisture, natural air • Heat, no moisture, fan
• Moisture, no heat, natural air • Moisture, no heat, fan
By providing separate controls it is possible to obtain any of the above conditions. In addition to
the above conditions, based on normal heat and moisture conditions, the use of a STEAM or
SMOKE option offers other variations.
The Southbend SB-5-ES and SB-10-ES Smokers are electrically powered and generally do
require exhaust hoods. However, the ultimate decision as to hood requirements rests with your
local authorities. The SB-5-ES stands 41" high (45" if installed with the 4" Appliance Legs) while
the SB-10-ES stands 78" high (including the Casters). Each unit is 32½" deep, 23¾" wide and
takes up less than 5½ square feet of your valuable floor space.
The Southbend SB-5-ES and SB-10-ES are equipped with a positioned air flow system. This
system allows the heated air and/or smoke to circulate completely and evenly around the interior
of the SB-5-ES or SB-10-ES for a uniform and consistent product without having to turn pans. All
processed product can be unloaded at the same time, allowing you to concentrate on things of
more importance without having to remember if and when to turn pans in your smoker.
The SB-5-ES or SB-10-ES can be used to cook, steam or smoke the following products:
• Meats • Fish
• Potatoes • Fowl
• Bacon • Vegetables
All units in this series are designed for the following:
• Automatic pan positioning • Dependability
• Rapid, even processing • Low energy consumption
• Easy cleaning • Low maintenance
• Simple operation • Rapid servicing
The Southbend SB-5-ES has a capacity of up to six (6) full-sized 18" x 26" sheet pans. The SB10-ES has a capacity of thirteen (13) 18" x 26" full-size pans. These pans are supported by
chromed Side Racks to provide a 3½" vertical spacing between pans. Smoke is generated in the
Smoke Box attached to the back wall of the Oven interior, or in the optional side-mounted External
Smoke Box.
Supplemental moisture can be added through the AUTOMIST Humidity System. The AUTOMIST
system adds moisture by injecting a water mist into the Blower Wheel for circulation throughout
the Oven cavity. This water injection is controlled by a Repeat Cycle Timer with a fixed "OFF" time
and a variable "ON" time. The "ON" time is adjusted by setting the Humidity Control on the front of
the unit. A higher setting on the Control allows for a longer water spray in the Oven, resulting in
higher moisture levels.
PAGE 4 OF 24 INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)
An optional Programmable Control is also available for the SB-5-ES and SB-10-ES. The
Programmable Control allows you to set and run specific programs as menus complete and total
control of your production program.
A Meat Probe is also available for either Manual or Programmable Control units. The Meat Probe
allows you to use the internal temperature of your product to control the operation of the SB-5-ES
or SB-10-ES. When used with the Hold feature of the Smoker you can load your product in the
morning (or the night before) and not bother with it again until you are ready to use it.
AVAILABILITY FOR TESTING:
A prospective customer may see a unit in operation as follows:
• At an existing installation
• At a dealer's showroom
• At the Southbend manufacturing facility
If contacted, Southbend will provide the information on the nearest location. In the event that a
customer desires to test a unit at his place of business, arrangements can be made based on a
specifically defined program. In the event that a customer wants to try a special product,
arrangements can be made to determine what conditions are necessary for baking so the
customer can determine the suitability for his program.
COMPARISON WITH OTHER UNITS:
Southbend will provide test data or a test unit for the comparison of results with any other unit on
the market; however, Southbend reserves the right to have its designated representatives
available during the test. All results of such comparison tests will be made available to Southbend
and may be used by Southbend. As stated previously, Southbend operating costs compare
favorably with gas convection ovens and our ovens generally do not require hoods. Based on
production of consistent quality products from the Southbend Oven, as well as baking times,
Southbend out-performs the competition.
CONSTRUCTION:
All combination Ovens in this series are constructed of stainless steel inside and outside. All of the
frame members are welded to provide long life construction. Components such as temperature
and humidity controls, timers, switches, motors, heating elements and other such items are
thoroughly tested before shipment. On-going research and development projects are used to
introduce the latest and most dependable parts.
SHIPMENT:
Southbend units are usually shipped directly from the factory or delivered from a dealer, unless
sold at a show or after a test or demonstration. Unless otherwise agreed to by Southbend , freight
is paid by the buyer F.O.B. from the Southbend manufacturing facility in Menominee, Michigan.
Shipping time varies, depending upon the shipping point, the time of year, and shippers used.
Usually Southbend prefers three weeks lead time, but can reduce the time, in some instances, on
an emergency basis.
Southbend employs accepted packaging standards to ensure that your equipment arrives in
excellent condition. However, damage may still occur through negligent handling or accident on
the part of the shipping company. Southbend works closely with all of its customers in tracing
shipments to delivery and to minimize handling.
INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06) PAGE 5 OF 24
OPERATING INSTRUCTIONS OVEN / SMOKER
RECEIPT AND INSTALLATION
RECEIPT:
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.
A. Inspect the entire perimeter of the package for damage or punctures to the packing material.
This may indicate damage to the unit inside. Call any and all packing damage to the
attention of the delivery person.
B. If any packing damage is found uncrate the unit immediately in the presence of the delivery
person to determine if the unit is damaged. If any damage is found indicate the type and
amount of damage on the shipping documents and notify Southbend at (919) 552-9161
immediately after filing a freight claim.
C. Uncrate the unit carefully and check the entire unit (top, front, back and both sides) for any
visible or hidden damage.
D. Remove the unit from the shipping pallet and inspect the bottom for any damage.
E. If any damage is noted after the driver leaves immediately contact t he freight company and
Southbend.
F. Check each Oven Door. Make sure the Door closes completely, and that the Door Gasket
seals firmly. If the Gasket does not seal correctly please contact the Southbend Service
Department for instructions and assistance in any required adjustments.
INSTALLATION:
A. Check to determine that the power source is the same voltage and phase as that indicated
on the label on the side of the unit.
B. If you have received an SB-5-ES you should attach the included Appliance Legs to the
bottom of the unit. Each Leg stud screws into a th readed h ole in each corner of the base.
C. Position the unit wher e it is to be oper ated and adjust the Applianc e Legs of the SB-5-ES so
the unit stands level and solid. If you have an SB-10-ES you may need to use metal shims
under the Casters to level the uni t.
D. For the SB-5-ES: Make sure the GREASE PAN is installed inside the bottom of the unit. This
PAN will catch most of the drippings from your product as it is processed, making clean-up
that much easier.
For the SB-10-ES: Make sure the GREASE PAN is installed beneath the unit. This PAN will
catch the liquid that accumulates in the bottom of the unit while you are processing your
product.
E. Carefully set all Controls and Switches to their OFF positions.
PAGE 6 OF 24 INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)
OVEN / SMOKER INITIAL START-UP
ELECTRICAL CONNECTIONS
F. Install the water supply if your unit was ordered with the optional AUTOMIST feature (refer to
WATER SUPPLY CONNECTION on the following page).
G. The installing technician or electrician should complete the electrical connections by
removing the Outside Top of the unit (this panel is pressed onto the top of the unit and
should lift off easily). Connect the unit to the available power supply either through an
attached cord and receptacle or through direct wiring by following these steps:
1.Take note of the labeling on the Power Terminal Block (Line 1, Line 2, Line 3, ).
2.Carefully identify the power source leads and attach them to the appropriate terminal
connections. Make sure all connections are clean and tight.
3.Properly ground the unit BEFORE USE by attaching a grounding wire to the Ground Lug
or Clamp provided next to the Power Terminal Block.
4.Allow enough slack in the wiring to allow for equipment to be moved about during
installation and any future servi cing .
H. Check the voltage at the terminals on the Power Terminal Block with a voltmeter and
compare the values with the label listings on the side of the Oven. If the values match the
unit is ready for its INITIAL START–UP. If the readings DO NOT coincide you must call the
Southbend Service Department for instructions on changing the voltage and/or the phase.
I. Carefully position the Outside Top on the unit but do not press it into place. Position the unit
in its final operating location and refer to the appropriate INITIAL START–UP PROCEDURE
for your Smoker.
INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06) PAGE 7 OF 24
OPERATING INSTRUCTIONS OVEN / SMOKER
IMPORTANT: FAILURE TO FOLLOW THESE INSTRUCTIONS, FAULTY
INSTALLATION OR IMPROPER USE MAY CAUSE SEVERE EQUIPMENT
DAMAGE OR PERSONAL INJURY, AND MA Y A LSO VOID ALL OR PART
OF YOUR Southbend EQUIPMENT WARRANTY!!!
WATER SUPPLY CONNECTION:
IMPORTANT: Southbend strongly recommends that SOFT WATER only be used in any unit
requiring a water supply. Also, a good quality water filter MUST be installed in-line between the unit
connection and the water supply to guard against clogging and mineral build-up in the components.
This is extremely important in areas having hard water. This filter may be installed at the water
source or adjacent to the Water Inlet Fitting on the Smoker, whichever is more convenient for you.
This equipment is to be installed to comply with the federal, state and local plu mbing codes having
jurisdiction.
To correctly install a water supply to your SB-5-ES or SB-10-ES Smoker:
A. Run the correct size tubing from the water supply to the unit's location; this tubing should be at
least as big as the Water Inlet Fitting (¼") on the back of the unit. Allow some slack for final
unit positioning and service. Avoid any kinks or strains on the tubing and place the tubing
where it will not be damaged in any way.
B. The tubing end that attaches to the back of the Smoker must not be damaged or deformed in
any way. The cut end should be cut straight and clean with no deforming of the tubing. All
burrs and sharp edges should be removed to ensure a proper and leak-free connection.
C. Position the tubing so that the tubing runs straight into the Water Inlet Fitting. Be careful not to
kink the tubing if you bend it, and do not bend the tubing within two (2) inches of the end.
D. The two-part compression fitting (tapered coll ar and nut) is placed approximately 1" onto the
tubing so that the collar is inside of the nut and the threaded opening of the nut is toward the
Water Inlet Fitting.
E. Push the tubing all the way into the Water Inlet Fitting (approximately ¼") and hold it there
while you thread the compression nut onto t he Water Inlet Fitting. Us e an open-end wrench
to slowly tighten the compression nut until it is just snug, but d o not over-tighten t he fitting! If
the joint leaks when tested and further gentle tightening does not stop the leak the two-part
compression fitting mu st be replac ed .
Careful attention to these simple procedures will help to ensure an installation without leaks.
If you have any questions or problems please call the Southbend Service Department at
(919) 552-9161.
PAGE 8 OF 24 INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)
Loading...