Southbend SLGS-15CCH, GB-15RT, SLGS-15SC, SLGS-22CCH, SLGS-25CCH User Manual

...

OPERATOR’S MANUAL

Marathoner Gold & SilverStar

GAS CONVECTION OVENS

SilverStar Models Marathoner Gold Models

SLGB/12CCH SLGB/12SC SLGB/15CCH SLGB/15SC SLGB/22CCH SLGB/22SC SLGB/25CCH SLGB/25SC

SLGS/12CCH SLGS/12SC SLGS/15CCH SLGS/15SC SLGS/22CCH SLGS/22SC SLGS/25CCH SLGS/25SC

GB/12CCH GB/12PC GB/12RT GB/12SC GB/15CCH GB/15PC GB/15RT GB/15SC

GB/22CCH GB/22PC GB/22RT GB/22SC GB/25CCH GB/25PC GB/25RT GB/25SC

GS/12CCH GS/12PC GS/12RT GS/12SC GS/15CCH GS/15PC GS/15RT GS/15SC

GS/22CCH GS/22PC GS/22RT GS/22SC GS/25CCH GS/25PC GS/25RT GS/25SC

ANUAL

$18.00

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MANUAL SECTION CO

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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.

WARNING

Asphyxiation can result from improper ventilation. Do not obstruct the flow of combustion and ventilation air to and from your cooking equipment.

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.

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ABLE OF CONTENTS

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PECIFICATIONS

GAS SUPPLY

The serial plate is located inside the lower front panel. It indicates the type of gas the unit is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver a 4.5" W.C. pressure to the manifold. For propane gas, it is set to deliver 11" W.C.

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 National Fuel Gas Code, ANSI

Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGAB149.2,

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

A 3/4" NPT line is provided at the rear for the gas connection. An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics.

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

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

as applicable.

SPECIFICATIONS

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 unit has been put into operation. Test pressure should not exceed 1/4" W.C.

Model Number # of Ovens Oven Depth Type of Gas Orifice Size # of Burners Total BTU

GS/12… SLGS/12…

GS/15… SLGS/15…

GB/12… SLGB/12…

GB/15… SLGB/15…

GS/22… SLGS/22…

GS/25… SLGS/25…

GB/22… SLGB/22…

GB/25… SLGB/25…

Single-Deck Shallow Propane 55 3 @ 18,000 BTU 54,000

Single-Deck Shallow Natural Gas 47 4 @ 18,000 BTU 72,000

Single-Deck Bakery Propane 55 4 @ 18,000 BTU 72,000

Single-Deck Bakery Natural Gas 47 5 @ 18,000 BTU 90,000

Double-Deck Shallow Propane 55 6 @ 18,000 BTU 108,000

Double-Deck Shallow Natural Gas 47 8 @ 18,000 BTU 144,000

Double-Deck Bakery Propane 55 8 @ 18,000 BTU 144,000

Double-Deck Bakery Natural Gas 47 10 @ 18,000 BTU 180,000

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EXTERIOR DIMENSIONS

Single-Deck Ovens

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SPECIFICATIONS

18.625"

13.5"

2.5"

38"

2.5"

1.25"

TOP VIEW

Number

GS/1…

SLGS/1…

GB1…

SLGB/1…

29"

55"

29.25"

26"

57.5"

42.875"

33"

SIDE VIEW FRONT VIEW

Depth Dimensions Oven Interior Rack Clearance Shipping CrateModel

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

38.5" 30" 34.375" 29" 22.5" 20" 28.25" 22" 55" 45.5" 45" 65.17 cu. ft. 620 lbs.

45" 36.375" 40.75" 29" 28" 20" 28.25" 27.25" 55" 45.5" 45" 65.17 cu. ft. 690 lbs.

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Double-Deck Ovens

18.625"

13.5"

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2.5"

38"

2.5"

1.25"

TOP VIEW

PECIFICATIONS

SPECIFICATIONS

Number

GS/2…

SLGS/2…

GS/2…

SLGS/2…

29"

66.5"

64"

38.25"

29"

22.875"

9.5"

42"

13"

SIDE VIEW FRONT VIEW

Depth Dimensions Oven Interior Rack Clearance Shipping CrateModel

A B C width depth height width depth width depth height volume

38.75" 30" 34.375" 29" 22.5" 20" 28.25" 22" 55" 45.5" 81.5" 118 cu. ft.

45.125" 36.375" 40.75" 29" 29" 20" 28.25" 27.25" 55" 45.5" 81.5" 118 cu. ft.

weight

1040 lbs.

1080 lbs.

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MINIMUM CLEARANCES

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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 0" 0" Right Side 0" 0" Left Side 2" 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.

VENTILATION

WARNING

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.

All units 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 or rear of the unit as combustion air enters through these areas.

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

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 and may interfere with burner performance. 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.

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

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NOTICE

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 jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.

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,

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).

as applicable, including:

Step 1: Unpacking

IMMEDIATELY INSPECT FOR SHIPPING DAMAGE

INSTALLATION

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 SilverStar oven, go to Step 2a. If you are installing a single-deck Marathoner Gold oven, go to Step 2b. If you are installing a double-deck oven, go to Step 2c.

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Step 2a: Installation of Legs on Single-Deck, SilverStar 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.

6. If casters were installed, go to Installation Step 3 on page 13, otherwise go to Step 4 on page 14.

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Step 2b: Installation of Legs on Single-Deck, Marathoner Gold Models

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 four screws. The mounting holes are pre-drilled and threaded.

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.

6. If casters were installed, go to Installation Step 3 on page 13, otherwise go to Step 4 on page 14.

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Step 2c: 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.

5. If casters were installed, go to Installation Step 3 on page 13, otherwise go to Step 4 on page 14.

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Step 3: Installation of Restraint (Only for Ovens with Casters)

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, 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 quick-disconnect 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 unit.

To avoid accidental gas disconnection and potential explosion:

If disconnection of this restraint is necessary to move the appliance for cleaning, etc., reconnect it when the appliance is moved to its originally installed position.

and a quick-disconnect device that complies with the

WARNING

INSTALLATION

1. Secure the restraining-device bracket (item “B” in the following illustration) to a wall stud located as close as possible to the appliance connector inlet and outlet connections. Use four #12 screws (items “C”) and plastic anchors (items “A”) if necessary.

Note: Kit can be purchased from Southbend (part number 1176867).

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

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

For units not equipped with flame safety devices, be sure all valves are turned off prior to disconnecting. After reconnecting, be sure that the oven is switched OFF.

Step 4: 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 2c on page 12.

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.

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 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.

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5. Lift the top oven and position it on top of the lower oven, as shown in the drawing below.

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7. 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.

8. Assemble the gas piping shown in the following drawing. Be sure to check all connections for leaks once the oven has been installed.

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Step 5: Install Down Draft Diverter (if applicable)

NOTICE

Installation must use approved CSA International down draft diverter supplied by Southbend.

If the oven flue is to be connected directly to an external vent, a down draft diverter must be installed. The installation of ventilation pipes through walls and roofs must conform to all local codes. To install the down draft diverter, do the following:

INSTALLATION

1. Slip the down draft diverter over the top of the flue located at the top left rear corner of the oven (see drawing below). Allow the diverter to slide down as far as it will go.

2. Using a 9/64" or 5/32" drill bit, drill eight holes through the flue box using the pre-drilled holes in the diverter as a guide.

3. Secure the diverter to the flue box using the #10 x 1/2 sheet metal screws shipped with the diverter.

Installation of Down Draft Diverter

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Step 6: Installation of Optional Open Rack Storage

An option for single-deck Marathoner Gold ovens is to have open rack storage below the oven. The following describes how to assemble this option. All holes are pre-drilled for the screws provided.

1. Attach the legs to the oven as described in installation Step 2b on page 11.

2. Attach the two frame hangers (items “A” in the following drawing). The flanged side of each rack hanger must be on the side of the hanger closest to the edge of the oven.

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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 side rack clips provided to secure the shelf or channel frames to the rack guides.

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

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Step 8: Connect Gas Supply

NOTICE

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).

A 3/4" NPT line is provided at the rear for the gas connection.

If this equipment is being installed at over 2,000 feet altitude and that information was not specified when ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure to install with proper orifice sizing will result in poor performance and may void the warranty.

The serial plate is located inside the front lower panel. It indicates the type of gas the unit is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

This appliance should be connected ONLY to the type of gas for which it is equipped. The inlet pressure before the regulator should be 7-10" W.C. for natural gas or 11-14" W.C. for LP gas.

An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics.

An adequate gas supply line to the unit should be no smaller than the I.D. of the pipe from the unit to which it is connected.

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

CAUTION

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 UNIT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 1/4" W.C.

Step 9: Check the Installation

1. Check that all screws and bolts are tightened.

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 8).

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DANGER

PERATION

EXPLOSION HAZARD

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

CAUTION

To eliminate gas build up which could result in an explosion, in the event of main burner ignition failure a five minute purge period must be observed prior to re-establishing ignition source.

NOTICE

For an appliance equipped with a convection oven, no attempt should be made to operate oven during a power failure.

OPERATION

LIGHTING, RELIGHTING, AND SHUTDOWN INSTRUCTIONS

To light the oven, just switch the power switch at the top left corner of the control panel to the “ON” position. (The oven is equipped with a direct hot surface ignition system. There is no pilot to light.)

If the burners fail to ignite within four seconds, the oven will automatically shut off the gas, wait five minutes to allow the gas that was released to dissipate, and try to light the burners again. If the burners still fail to ignite after three such attempts, the oven will stop trying, even though the power switch is in the “ON” position. To continue to attempt to light the burners, turn the power switch “OFF” and then “ON” again.

To shutdown the oven, switch the power switch to the “OFF” position. For a complete shutdown, also open the control panel and turn the manual shut-off valve to the “OFF” position.

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.

The 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 24.

• 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 26.

• 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 29.

• 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 32.

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