Southbend SSB45 User Manual

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IMPORTANT FOR FUTURE REFERENCE

___________________________

_____________________

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)

PAGE

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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)

PAGE

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INSTALLATION

Fasten broiler to stand with four 1/4-inch bolts here.

If assembled broiler is too heavy to lift, remove side panels

6. If the broiler is not already attached to the stand, locate and set aside the four ¼”-20 bolts and lock washers provided with the stand.

7. Lift the broiler (using two people is recommended) and place it on the stand so the holes in the mounting ange align with the corresponding holes in the stand (see Figure 5). The valve panel ange should sit ush with front frame of the

stand. Secure the broiler to the stand with the ¼”-20 bolts and lock washers. (Depending on the size and weight of the broiler, it may be helpful to remove the griddle plate before lifting the broiler. To do so, remove the body sides to access the griddle-plate mounting bolts.)

8. Go on to Step 3.

Figure 3

STEAKHOUSE BROILER

Mounting Broiler on Stand

and then remove griddle top by removing four bolts.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

Screw legs into leg pads here.

INSTALLATION

STEP 2B: ATTACH COUNTERTOP LEGS

The broiler may set on a countertop using short legs. Be sure that the countertop is rated to support the crated weight of the broiler. The model number is shown on the serial plate located in the rear right corner of you broiler (see Figure 1).

1. With the broiler lying on its back side, screw the four legs tightly into the leg pads, as shown below. Lift the broiler (using two people is recommended) and set it in place on the countertop. Adjust the legs as needed to level unit.

2. Position the broiler to the specied minimum clearances.

3. Go on to Step 3.

Figure 4

Installation on Countertop

OWNER’S MANUAL 1190950 REV 2 (11/14)

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INSTALLATION

STEAKHOUSE BROILER

STEP 3: CONNECT GAS SUPPLY

If the broiler is being installed at over 2,000 feet (610 meters) altitude and that information was not specied when

ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service Department.

Failure to install with proper orice sizing will result in poor performance and may void the warranty.

The broiler will have a 1” NPT female thread in the regulator at the rear of the unit, or may be connected by the front manifold when connected to a battery of other sectional equipment.

Minimum supply pressure is 7” W.C. for natural gas, 11” W.C. for propane. An external pressure regulator is 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.

If applicable, a 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.

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 EQUIPMENT HAS BEEN PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 1/2 psi (3.45 kpa) or 35 mbar (14” W.C.).

1. Check that the control valves on the broiler are in the OFF position.

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

3. For stand mount and countertop mounting, connect the gas supply to the inlet at right rear corner.

CAUTION

HOLD THE INLET SUPPLY PIPE WITH A WRENCH WHEN TIGHTENING ADDED FITTINGS TO AVOID DAMAGE TO THE REGULATOR, VALVE, AND OTHER COMPONENTS.

4. Turn on the gas and check for leaks using soapy water.

STEP 4: CHECK THE INSTALLATION

1. Check that all screws and bolts are tightened.

2. Check that the gas connection has been made correctly.

3. Move the broiler into the nal position at which it will be operated.

4. Check that the broiler is level.

5. Check that the appropriate minimum clearances are satised (see page 4), including adequate clearance for

combustion air to enter the rear of the broiler.

6. Check that there is sufcient clearance to pull out the broiler rack, grease drawer, and griddle grease chute; and to

operate the rack-height adjustment level.

7. Check that adequate ventilation (fresh air supply and hood exhaust) is available to the room in which the appliance

will operate.

8. Wipe clean all surfaces.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER INSTALLATION

STEP 5: CHECK BROILER OPERATION

1. Turn the gas supply on. Immediately check all gas connections for leaks using soapy water.

2. Light the pilots and check that the pilot ames are large enough to extend along the ame carrier to the burner

surface. If not, adjust the pilots (see Figure 6).

3. Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue

ame will carry across the ceramics tiles. Flames may lift from the burners until temperatures stabilize. When the burner control is set to HIGH, the ceramics tips will ow red across the entire tile. When the burner control is set to LOW, the ceramics tips will ow red across 2/3 of each tile. (If the ame continues to lift after 10 minutes or if ame remains yellow and sooting occurs, adjust the burner venturi.)

4. Check that the gas supply is adequate by simultaneously turning on all burners of all appliances connected to the

same gas supply to their highest settling, then again checking that the broiler’s pilot and burner ames have correct

appearances and height.

5. Spread over the hot griddle three or four ounces of beef suet, or as a substitute, baking soda, to season it.

6. Turn off all burners and allow the broiler to cool.

STEP 6: WIPE-CLEAN AND SHUT-DOWN APPLIANCE

1. Wipe clean all surfaces.

2. Unless the broiler is to be placed in service immediately, shut off the gas supply.

3. Make sure that a copy of this manual is available to the people who will operate and maintain the broiler.

OWNER’S MANUAL 1190950 REV 2 (11/14)

PAGE

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OPERATION

STEAKHOUSE BROILER

OPERATION

DANGER

EXPLOSION 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.

CAUTION

If the broiler pilots should go out, the ow of gas to the broiler burners is NOT interrupted. Consequently, it is the

responsibility of the operator to check the ignition of the burners immediately EVERY TIME the broiler is turned on. Should ignition fail after 10 seconds, turn off burners, wait 5 minutes, and then try again.

OPERATION OF BROILER

The location of the broiler controls and other components are shown in Figure 5.

Southbend steakhouse broilers offer the intensity to broil the thickest cuts of meat at reduced cook times, the adjustability

to nish delicate dishes to perfection, and the versatility of a griddle surface to sear and prepare non-broiled menu items.

Southbend steakhouse broilers require a preheat time of 5 minutes to stabilize rack temperatures and 30 minutes for the

griddle to reach even heat distribution temperatures for searing. The burner ame may lift until temperatures stabilize

and reach operating temperature. When the ceramic tiles appear to glow evenly red, the broiler is ready to accept product. The broiling rack adjusts to nine heights, and rolls out for easy access.

The cooking area has removable racks and drip trays for cleaning. As food cooks, drippings drain into a grease drawer

located on the front of the unit next to the burner control knobs. To operate the broiler, do the following:

1. Light the constant-burning pilots located near the front of the broiler burners (unless they are already lit).

2. If necessary, pull out and empty the bottom grease drawer and the griddle grease chute. Keep the drip pans in

place below the rack when broiling! Without them in place, excessive air will be pulled past the burners, reducing temperature and cooking efciency.

3. Turn the burner controls to HIGH and visually check that the burners have ignited. When the burners ignite, a

blue ame will carry across the ceramic tiles. Flames may lift from the burner until temperatures stabilize. When

the burner control is set to HIGH, the ceramic tips will glow red across the entire tile. When the burner control is set

to LOW, the ceramics tips will glow red across 2/3 of each tile. (If the ame continues to lift after 10 minutes, or if the ame remains yellow and sooting occurs, the broiler requires adjustment by a service technician.)

4. If searing the food to mark it with grid marks is desired, before placing food on the broiler rack move the rack to its

highest position and allow the burners to operate on HIGH for ve minutes to heat the rack surface.

5. Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).

6. Raise or lower the broiler rack to the height appropriate for the food to be cooked. A clicking noise will indicate changes in rack position when lowering the rack. To lower the rack, simply push down on the ball knob. To raise the rack, depress the paddle handle.

7. Pull out the rack, place food on the rack, and slide the rack back into the broiler. (It is recommended the rack be in the lowest position when loading food.)

8. Broil food for the appropriate time, turning it when appropriate. Periodically check the broiler grease drawer and grease chute and empty them when necessary.

9. When done broiling, turn the burner controls to OFF. (To keep the broiler rack hot in order to mark food with sear marks without preheating, turn the burner controls to LOW and move the broiler rack to its highest position.)

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

Removable

Grease Chute

Pilot Adjustment

Access Hole

Removable

Heavy-Duty

Broil Rack

Removable

Stainless Steel

Drip Pan

Removable

Grease Drawer

ariable High-Low-O ff

Independent Gas

Adjustment

Release Paddle

Nine-Position Rack

Adjustment Arm

Gas Regulator with

1" Rear Connection

Flue Vent Chamber

Figure 5

Broiler Controls and Components

OPERATION

LIGHTING AFTER GAS HAS BEEN SHUT OFF

When turning on the main gas supply to an appliance or a group of appliances, do the following:

1. Make sure that all the control valves and power switches of all the appliances are in the OFF position.

2. Turn on the main gas supply valve.

3. Light the standing pilots of each connected appliance.

LIGHTING BROILER PILOTS

The pilots should burn continuously unless the broiler is to be completely shut down. The broiler cavity has two or three

pilots, one near each burner. If the pilots are extinguished, the pilot gas supply is NOT automatically interrupted. To light

the pilots, do the following:

1. Turn the control valves on the front of the broiler to OFF.

2. Turn on the gas supply to the broiler (if not already on).

3. Light the pilots.

SHUTDOWN OF BROILER

To place the broiler in a standby state (ready for use), turn the burner control valves to OFF. The pilots will remain lit.

To completely shut down the broiler for an extended period (or prior to disconnecting the gas supply), turn OFF the manual shutoff valves of all gas supply connections. (This will extinguish all pilots.)

Keep the drip pans in place below the rack when broiling! Without them in place,

excessive air will be pulled past the burners, reducing temperature and cooking efciency.

OWNER’S MANUAL 1190950 REV 2 (11/14)

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CLEANING

STEAKHOUSE BROILER

CLEANING

WARNING

Shut off the gas supply to the appliance before cleaning or performing maintenance. When done, check that all appliance controls are turned to OFF, turn on the gas supply, and light all standing pilots.

The appliance may be equipped with a restraint device to limit its movement in order to prevent damage to the gas

connection. If disconnection of this restraint is necessary to move the appliance, rst turn all appliance controls to OFF

and shut off the gas supply. After the appliance is moved back to its original installed position, reconnect the restraint, check that all appliance controls are turned to OFF, turn on the gas supply, and light all standing pilots.

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.

DAILY CLEANING AND MAINTENANCE

To prevent excess smoking, the broiler grids, bottom grease drawer, griddle grease chute, and the other broiler

components must be kept clean of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or a similar scrub pad that will leave small particles, which can get into food. The daily cleaning procedure is as follows:

1. Turn all controls to OFF, shut off the gas supply, and allow time for the broiler to cool.

2. Use a Norton Alundum Griddle Brick to clean the griddle. Never wash a griddle with soap and water.

3. Remove the griddle grease chute and clean it.

4. Move the broiling rack to the low position. Pull out the rolling broiler rack.

5. Lift out the broiler grids and clean them with a wire brush or non-toxic solvent.

6. Lift out the drip shields and clean them with soap and water.

7. With the rolling rack pulled-out to its stop, clean all parts where residue can collect.

8. Clean all parts of the raising and lowering frame.

9. Lubricate bearings with cooking oil (this helps to extend the life of the bearings).

10. Reassemble broiling rack drip shields and grids.

11. Remove the bottom grease drawer and clean it.

12. Wipe clean all exterior surfaces.

13. Check that nothing has been placed on top of the broiler ue (which will block the escape of combustion exhaust).

14. Check that the air-intake openings on the rear of the broiler are not obstructed.

15. Turn on gas supply, check that all controls are turned to OFF, and light the pilots.

MONTHLY CLEANING AND MAINTENANCE

The following tasks should be performed monthly:

1. Check for proper pilot operation. The ame on each pilot should be just large enough to extend along the ame

carrier to the burner surface. If adjustment is necessary, call for service.

2. Check for proper burner operation. When the burner control is set to HIGH, a blue ame will carry across the

ceramics tiles. The ceramics tile tips will glow red across entire tile. When the burner control is set to LOW, the

ceramics tips will glow red across 2/3 of each tile. If the ame is yellow or sooting occurs, request adjustment

by a service technician.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

CLEANING

SEMIANNUAL CLEANING AND MAINTENANCE

At least twice a year the venting system should be examined and cleaned.

CARE OF GRIDDLES

The griddle should be carefully cared for in order to avoid possible damage. Use a Norton Alundum Griddle Brick to clean the griddle. Do not use any type of steel wool because small particles may be left on the surface and get into food products. Never allow water on a hot griddle, and never wash it with soap and water. Do not strike the griddle with utensils as this will cut and pit the griddle plate, leaving it rough and hard to clean.

STAINLESS-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 nish 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 the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any

particles left on the surface will rust and further spoil the appearance of the nish. NEVER USE A WIRE BRUSH, STEEL

SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces, which are marred,

collect dirt more rapidly and become more difcult to clean. Marring also increases the possibility of corrosive attack. Renishing may then be required.

“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to

excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are

not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to the equipment during slack periods.

OWNER’S MANUAL 1190950 REV 2 (11/14)

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TROUBLESHOOTING

STEAKHOUSE BROILER

TROUBLESHOOTING

WARNING

ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT.

HOWEVER, TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS.

NOTICE

Warranty will be void and the manufacturer is relieved of all liability if service work is performed by other than a qualied

technician, or if other than genuine Southbend replacement parts are installed.

Replacement parts (including parts not listed in this manual) may be ordered either through a Southbend Authorized Parts Distributor or a Southbend Authorized Service Agency.

When ordering parts, please supply the Model Number, Serial Number, Part Number, and Part Description.

In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with information listed on the serial plate.

NOTICE

This section contains troubleshooting owcharts, procedures, and electric schematics to assist a qualied service

technician in the servicing of Southbend cooking equipment. Information in the troubleshooting section is intended only as a guideline to isolate and test components. Before performing repair or ordering parts contact a Southbend Technical Service representative at 919-762-1000 option 2.

TROUBLESHOOTING BROILER

The following table lists the possible causes of oven-related problems that may occur

Problem Look for - 1

Not enough heat – Low pressure in gas supply

– Restriction in gas piping and/or valves

– Misalignment of orice to burner venturi – Clogged burner orice – Incorrect burner orice

Too much heat – Incorrect orices

– Malfunctioning or incorrectly set pressure regulator

Burner ame has excessive yellow tipping – Obstruction of combustion-air intake on rear of broiler

– Exhaust gases blocked by objects sitting on top of broiler

– Low pressure in gas supply

– Misalignment of orice to burner venturi

Burner ame uttering – Low gas pressure or obstruction in orice

Burner ame lifting – High gas pressure or air shutter on venturi out of adjustment

Slow burner ignition – Pilot ame out of adjustment

Pilot outage – Pilot ame out of adjustment

– Draft condition

– Pilot orice clogged

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER TROUBLESHOOTING

Body Side Panel

ACCESS TO SERVICEABLE PARTS

Some serviceable parts are only accessible by removing body side panels or the burner cover.

The burner cover is fastened with ten sheet-metal screws. To remove the burner cover, remove these screws. The burner cover can then be pulled forward and removed. Each body side panel is fastened with seven sheet-metal screws, three in the front and four at the rear. Remove body-side screws and slide the body side towards the rear and away from the unit

Figure 6

Access to Serviceable Parts

ilot Adjustment

Screw

Burner Cover

Burner Venturi

ADJUSTMENT OF BROILER PILOTS

The pilots are adjusted at the factory. If later the pilots are over-adjusted to the point where the ame is leaving its port, or “blowing off,” the result is an unstable condition in which the pilot may extinguish. If necessary, adjust the pilots using the

following procedure:

1. If necessary, light the pilots.

2. Locate the pilot adjustment screw (which adjusts all pilots). It is a small slotted screw located on the pilot valve, and can be adjusted though an access hole in the burner cover (shown in Figure 6 above).

3. Turn the pilot adjustment screw to adjust the size of the pilot ames. The ame on each pilot should be large enough to extend along the ame carrier to the burner surface.

ADJUSTMENT OF BROILER BURNERS

The burners are adjusted at the factory. Adjustment may be required to achieve proper operation due to elevation change or other variables. Remove the burner cover to adjust the air shutter on each burner venturi (shown in Figure 6) to achieve proper combustion and optimum burn.

OWNER’S MANUAL 1190950 REV 2 (11/14)

PAGE

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TROUBLESHOOTING

STEAKHOUSE BROILER

ADJUSTMENT OF GAS PRESSURE REGULATOR

The pressure regulator is located at the rear right lower corner of the broiler. The regulator is preset for 6” W.C. for natural gas, or 10” W.C. for propane gas. If adjustment is necessary, do the following:

1. Turn the broiler control knobs to OFF.

2 Attach a pressure-measuring device to the 1/8” NPT connector located on the main manifold (accessible by removing t

he grease drawer).

3. Turn the broiler control knobs to HIGH. With the burners lit, check the manifold pressure. The pressure should be 6” W.C. (for natural gas) or 10” W.C. (for propane gas).

4. If necessary, adjust the pressure by unscrewing the top of the pressure regulator (use a screwdriver) to expose the

adjustment screw underneath. Rotating the adjustment screw clockwise increases the manifold pressure.

5. After the pressure has been adjusted, turn the broiler control knobs to OFF, and replace the top cap of the pressure regulator. Disconnect the pressure-measuring device and replace the plug into the manifold.

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

OWNER’S MANUAL 1190950 REV 2 (11/14)

PAGE

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Notes:

STEAKHOUSE BROILER

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OWNER’S MANUAL 1190950 REV 2 (11/14)

STEAKHOUSE BROILER

Notes:

OWNER’S MANUAL 1190950 REV 2 (11/14)

PAGE

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STEAKHOUSE BROILER

PLATINUM

STEAKHOUSE BROILER

A product with the Southbend name incorporates the best in durability and low maintenance. We all recognize,

however, that replacement parts and occasional professional service may be necessary to extend the useful life of

this appliance. When service is needed, contact a Southbend Authorized Service Agency, or your dealer. To avoid confusion, always refer to the model number, serial number, and type of your appliance.

Southbend

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

www.southbendnc.com

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OWNER’S MANUAL 1190950 REV 2 (11/14)

Southbend SSB45 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual