Southbend X Series Installation & User Manual

FOR FUTURE REFERENCE
Please complete this informa­tion and retain this manual for
the life of the equipment.

MODEL #_______________
SERIAL # _______________
DATE PURCHASED _________

OWNER'S MANUAL

INSTALLATION
USER'S GUIDE

SERVICE

PARTS

IMPORTANT

GAS CONVECTION OVEN

MODEL: SERIES "X" CONVECTION OVENS

These instructions should be read thoroughly before attempting installation. Installation
and Start Up should be performed by a qualified service technician. The Manufacturer,
Southbend Co. (1100 Old Honeycutt Rd., Fuquay-Varina, North Carolina 27526),
informs you that unless the installation instructions for the above described Southbend
product are followed and performed by a qualified service technician, (a person
experienced in and knowledgeable concerning the installation of commercial gas
and/or electrical cooking equipment) then the terms and conditions of the
Manufacturer's Limited Warranty will be rendered void and no warranty of any kind
shall apply.

If the equipment has been changed, altered, modified or repaired by other than a
qualified service technician during or after the 12-month limited warranty period, then
the manufacturer shall not be liable for any incidental or consequential damages to any
person or to any property which may result from the use of the equipment thereafter.
Some States do not allow the exclusion or limitation of incidental or consequential
damages, so the above limitation or exclusion thereto may not apply to you.

In the event you have any questions concerning the installation, use, care, or service of
the product, write Customer Service Department, Southbend Co., 1100 Old Honeycutt
Rd., Fuquay-Varina, North Carolina 27526.

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.

GAS CONVECTION OVENS

MARATHONER and SERIES A

(Manual Section OV)

Congratulations! You have just purchased one of the finest pieces of heavy-duty, commercial cooking equipment on the market

1100

Old Honeycutt Road

today.

You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to some of the
toughest standards in the industry — those of Southbend Co. Each piece of Southbend equipment has been carefully engineered
and designs have been verified through laboratory tests and field installations in some of the more strenuous commercial
cooking applications. With proper care and field maintenance, you will experience years of reliable, trouble free operation from
your Southbend equipment. To get the best results, it's important that you read this manual carefully.

TABLE OF CONTENTS:

SECTION ONE - INSTALLATION

Specifications ......................................................................................................................................……………. 1

Installation .........................................................................................................................................…………….. 2

SECTION TWO - USER'S GUIDE

Warranty.............................................................................................................................................…………….. 1

Operation ............................................................................................................................................……………. 2

Cooking Hints......................................................................................................................................……………. 11

Maintenance .......................................................................................................................................…………….. 15

SECTION THREE – SERVICE

Adjustments ........................................................................................................................................……………. 1

Service ................................................................................................................................................……………. 3

Troubleshooting ..................................................................................................................................……………. 4

Schematic Drawings..............................................................................................................................…………... 7

SECTION FOUR – PARTS

Parts List .............................................................................................................................................……………. 2

NAME PLATE

This manual applies to Model Series "X" Convection Ovens. You can determine your oven by inspecting the serial
plate located on the front left-hand corner of the body top. Letters in the model number are described below:

A — Rear combustion air opening.
E — Intermittent ignition system.
H — Cook & hold feature in one section

RT — Cook feature in one section.
HH — Cook & hold feature in two sections.
RTRT — Cook feature in two sections.
S — Shallow oven.

CAUTION: POST IN PROMINENT LOCATION INSTRUCTIONS TO BE FOLLOWED IN THE

EVENT THE SMELL OF GAS IS DETECTED. THIS INFORMATION SHALL BE
OBTAINED FROM LOCAL GAS SUPPLIER.

RETAIN THIS MANUAL FOR FUTURE REFERENCE.

INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE.

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 FROM COMBUSTIBLES.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN EQUIPMENT AT THE

MAIN SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS
SUPPLIER FOR SERVICE.

A MIDDLEBY

COMPANY

Fuquay-Varina, NC 27526
[phone]
FAX [phone]
[phone]

GAS CONVECTION OVEN

USER'S GUIDE

LIMITED WARRANTY

Southbend warrants that the equipment, as supplied by the factory to the original purchasers, is free from defects in materials
and workmanship. Should any part thereof become defective as a result of normal use within the period and limits defined
below, then at the option of Southbend such parts will be repaired or replaced by Southbend or its Authorized Service Agency.
This warranty is subject to the following conditions:

If upon inspection by Southbend or its Authorized Service Agency it is determined that this equipment has not been used in an
appropriate manner, has been modified, has not been properly maintained, or has been subject to misuse or misapplication,
neglect, abuse, accident, damage during transit or delivery, fire, flood, riot or Act of God, then this warranty shall be void.

Specifically excluded under this warranty are claims relating to installation; examples are improper utility connections and
improper utilities supply. Claims relating to normal care and maintenance are also excluded; examples are calibration of
controls, and adjustments to pilots and burners.

Equipment failure caused by inadequate water quality is not covered under warranty. WATER QUALITY must not exceed the
following limits: Total Dissolved Solids (TDS) - 60 PPM (Parts Per Million). Hardness - 2 Grains or 35 PPM, PH Factor

- 7.0 to 7.5. Water pressure 30 PSI minimum, 60 PSI maximum. Boiler maintenance is the responsibility of the owner and is not
covered by warranty.

This equipment is intended for commercial use only. Warranty is void if equipment is installed in other than commercial
application.

Repairs under this warranty are to be performed only by a Southbend Authorized Service Agency. Southbend cannot be
responsible for charges incurred from other than Authorized Southbend Agencies.

THIS WARRANTY MUST BE SHOWN TO AN AUTHORIZED SERVICE AGENCY WHEN REQUESTING IN-WARRANTY
SERVICE WORK. THE AUTHORIZED SERVICE AGENCY MAY AT HIS OPTION REQUIRE PROOF OF PURCHASE.

This warranty does not cover services performed at overtime or premium labor rates nor does Southbend assume any liability for
extended delays in replacing or repairing any items in the equipment beyond the control of Southbend. "Southbend shall not be
liable for consequential or special damages of any nature that may arise in connection with such product or part." Should service
be required at times which normally involve overtime or premium labor rates, the owner shall be charged for the difference
between normal service rates and such premium rates.

In all circumstances, a maximum of one hundred miles in travel and two and one half hours (2.5) travel time shall be allowable.
In all cases the closest Southbend Authorized Agency must be used.

The actual warranty time periods and exceptions are as follows:
This warranty only covers product shipped into the 48 contiguous United States and Hawaii, one year labor, one year parts

effective from the date of original purchase. There will be no labor coverage for equipment located on any island not connected
by roadway to the mainland.

Exceptions to standard warranty, effective within above limitations:
Glass Windows, Door Gaskets, Rubber Seals, Light Bulbs, Ceramic Bricks,

Sight Glasses, Cathodic Descalers or Anodes .......................…......……………………………………….. 90 days material and labor

Stainless Steel Fry Pot...........………………………………....…........ 4 years extended material warranty on fry pot only — no labor

Stainless Steel Open Top Burners……………………….......….…...4 years extended material warranty on burners only — no labor

Pressure Steam Boiler Shell ............……………………………. Prorated 4 years extended warranty on boiler shell only — no labor

Boiler shells which have not been properly maintained will not be covered by warranty.

In all cases parts covered by a five year warranty will be shipped FOB the factory after the first year.
Our warranty on all replacement parts which are replaced in the field by our Authorized Service Agencies will be limited to three
months on labor, six months on materials (parts) effective from the date of installation. See LIMITED WARRANTY­REPLACEMENT PARTS for conditions and limitations.

If the equipment has been changed, altered, modified or repaired by other than a qualified service technician during or after the
one year limited warranty period, then the manufacturer shall not be liable for any damages to any person or to any property
which may result from the use of the equipment thereafter.
"THE FOREGOING WARRANTY IS IN LIEU OF ANY AND ALL OTHER WARRANTIES EXPRESSED OR IMPLIED
INCLUDING ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS, AND CONSTITUTES THE ENTIRE LIABILITY
OF SOUTHBEND. IN NO EVENT DOES THE LIMITED WARRANTY EXTEND BEYOND THE DURATION OF ONE YEAR
FROM THE EFFECTIVE DATE OF SAID WARRANTY."

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 1

GAS CONVECTION OVENS INSTALLATION

A

B

C

14.125"

EXTERIOR

3/4" GAS CONNECTION

ELECTRICAL

FLUE

A

Depth

B1

Opening

32.875"

MODELS:

MODELS:

Not For Scale For Dimensional

DIMENSIONS:

SPECIFICATIONS

Single Deck

Not For Scale For Dimensional
Purposes Only

DIMENSIONS: * One H designates Cook & Hold option. ( ) = Millimeters

MODELS

DEEP

STD.

X-10

XE-10
XS-10

XSE-10

Width

40"

(1016)

40"

(1016)

EXTERIOR ¾” GAS CONNECTION ELECTRICAL FLUE

Depth

45"

(1143)

39"

(991)

Height

(1337)

(1397)

D E F G H 1 J K L M N O

55"

33.5”

21.5”

25"

40.875”

34.25"

55"

(851)

335"

(851)

(546)

215"

(546)

(64)

25"

(64)

(1038)

32.875"
(835)

(870)

34.25"
(870)

9.125"
(232)

9.125"

(232)

43"

(1090)

43"

(1090)

25"

(64)

2.125"
(54)

30.25"

365"

(927)

(768)

4"

(102)

4"

(102)

11"

(279)

11"

(279)

NOTE: B1 includes 2" minimum clearance between motor and wall.

Single Decks with base removed (4 bolts) can be tipped on left side, for overall width of 33 1/2", to be taken thru smaller doors.
Suffix RT designates "Rack Track" option.

DEEP

STD.

MODELS

X-10

XE-10
XS-10

XSE-10

Door

Opening

R

13.437"
(341)

13.437"
(341)

OVEN INTERIOR PAN CLEARANCE

Width Depth Height Width Depth Width Depth Height

29"

(740)

29"

(740)

28"

(710)

215"

(546)

20"

28.25"

20"

(720)

28.25"
(720)

(510)

(510)

27"

(690)

21"

(530)

52"

(1320)

52"

(1320)

CRATE SIZE

47"

(1190)

47"

(1190)

455"

(1160)

455"

(1160)

64.35 cu. ft.

1.82 cu. m.

64.35 cu. ft.

1.82 cu. m.

Cubic

Volume

 X-20  XE-20  XS-20  XSE-20

(359)

14.125
" (359)

Oven

Bottom

P

32"

(813)

32"

(813)

Crated
Weight

730 lbs.

331.13 kg.
705 lbs.

319.79 kg.

Door

Opening

Q

17.937"
(455)

17.937"
(455)

Double Deck

Purposes Only

*One H designates one Cook & Hold Option; two H's designate two Cook

MODELS

DEEP

STD.

NOTE: B

X-20

XE-20

XS-20

XSE-20

1

includes 2" minimum clearance between motor and wall. 2 Gas connection can be reversed for top gas connection.

(1016)

(1016)

One RT designates one "Rack Track" option: two RTs designate two "Rack Track" options. (Rack Track option is digital.)

DEEP

STD.

MODELS

X-20

XE-20
XS-20

XSE-20

Bottom

Double Deck Ovens can be shipped knocked down - in two separate crates. Specify if required - no extra charge.

UTILITY INFORMATION:

GAS — X-20, XE-20 — Total 140,000 BTU (70,000 par deck).

XS-20, XSE-20 — Total 120,000 BTU (60.000 per deck). One

3/4" male connection (tor location, see drawing above).

Required operating pressure: Natural Gas 4" W.C.: Propane Gas 10" W.C.

 NATURAL PROPANE

& Hold Options. Cook & Hold option is digital and programmable.

Width

40"

(1143

40"

Oven

DOOR OPENING OVEN INTERIOR -Each PAN CLEARANCE

R

50"

(1270)

50"

(1270)

C D E F G H I J K L M N O

45"

73"

335"

(1854)

(851)

39"

73"

335"

(1854)

13.437"

13.437"

(851)

(341)

(341)

(991)

S T Width Depth Height Width Depth Width Depth Height

17537"

(442)

17937"

(442)

6"

25"

(64)

25"

(64)

28"

(710)

215"

(550)

40575"
(1038)

(835)

(510)

(510)

(152)

6"

(152)

29"

(740)

29"

(740)

20"

20"

16"

(406)

16"

(406)

28.25"
(720)

28.25"
(720)

9.125"
(232)

9.125"
(232)

27"

(690)

21"

(530)

275"

(699)

275"

(699)

(1549)

(1549)

52"

(1320)

52"

(1320)

61"

2.125"
(54)

2.125"

6.1"

CRATE SIZE

47"

(1190)

47"

(1190)

( ) = Millimeters

36.5"
(927)

30.25"

(54)

(768)

77"

(1960)

77"

(1960)

6"

(152)

6"

(152)

Cubic

Volume

108.9 cu. ft.

3.08 cu. m.

108.9 cu. ft.

3.08 cu. m.

2.375
" (60)

2.375
" (60)

Crated
Weight

1310 Ibs.

594.22 kg.
1305 Ibs.

591.94 kg.

Oven

Bottom

P

22.5"
(572)

22.5"
(572)

Door

Q

165"

(419)

165"

(419)

ELECTRIC — Each deck with individual supply (for location, see
drawing above).

 STANDARD: 120/60/1 — furnished with two 6-ft. cords w/3-prong

plug (1 per deck). Total maximum amps 12.0 (6.0 per deck).

 Two speed motor standard.

GAS CONVECTION OVENS

SECTION ONE — INSTALLATION

PAGE 1

INSTALLATION

WARNING:
THESE PROCEDURES MUST BE FOLLOWED BY QUALIFIED PERSONNEL OR WARRANTY
WILL BE VOIDED.

THE UNIT, WHEN INSTALLED, MUST CONFORM WITH LOCAL CODES, OR IN THE ABSENCE OF
LOCAL CODES, WITH THE NATIONAL FUEL GAS CODE, ANSI Z223.1-LATEST EDITION.

THE UNIT, WHEN INSTALLED, MUST BE ELECTRICALLY GROUNDED AND COMPLY WITH LOCAL
CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL ELECTRICAL CODE
ANSI/NFPA 70-LATEST EDITION.

CANADIAN INSTALLATION MUST COMPLY WITH CAN/CGA-B 149.1 NATURAL GAS
INSTALLATION CODE, CODE CAN/CGA-B 149.2 PROPANE INSTALLATION CODE, AND CANADIAN
ELECTRICAL CODE CSA C22.1, PARTS I AND II.

EXHAUST FANS AND CANOPIES: Canopies are set over ranges, ovens, etc., for ventilation purposes. It is
recommended that a canopy extend 6" past appliance and be located 6'6" from the floor. Filters should be installed
at an angle of 45° or more with the horizontal. This position prevents dripping grease and facilitates collecting the
run-off grease in a drip pan, usually 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 vacuum. In case of unsatisfactory performance on any appliance, check with
the exhaust fan in the "OFF" position.

WALL EXHAUST FAN: The exhaust fan should be installed at least 2' above the vent opening at the top of the
unit.

DIRECT CONNECTION: If the unit is connected directly to an outside flue, a factory supplied A.G.A. certified
down draft diverter must be installed at the flue outlet of the oven.

MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION:

SIDE - 6 INCHES

BACK-6 INCHES

FLOOR - 6 INCH LEGS

CAUTION:

A minimum clearance of two inches must be allowed behind the motor and any rear non-combustion
enclosure. Care must be taken to provide adequate air circulation to prevent the motor from overheating.

CAUTION:

All units must be installed in such a manner that the flow of combustion and ventilation air are not
obstructed. Provisions for an adequate air supply must also be provided. Do not obstruct the front or rear of
the unit, as combustion air enters through this area. Be sure to inspect and clean ventilation system
according to the ventilation equipment manufacturers instructions.

NOTICE:
Adequate clearance must be provided in aisle and at the side and back to allow the doors to open

sufficiently to permit the removal of the racks and for serviceability. Adequate clearances for air openings
into the combustion chamber must be provided.

GAS CONVECTION OVENS
SECTION ONE — INSTALLATION

PAGE 2

INSTALLATION

TO INSTALL:

1. Remove crating with care. Remove all wood blocking, packing material and accessories.

2. The legs or stand should be installed after the unit has been uncrated, near the area where it will be used.

3. Raise the unit suffic iently to allow legs to be installed with four bolts provided existing in base.

4. The legs can be adjusted to overcome an uneven floor. Use a spirit level in all directions on the middle oven rack.

5. When casters are supplied, the locking swivel type casters should be installed at the front.

6. Casters with locking brake are to be installed on front of unit.

7. Casters are provided with a zerk fitting for lubrication.

When a lift truck or other mechanical means are not available, and manual labor is involved, please consider the following
suggestions.

1. Raise each comer or, if feasible, raise an entire side by "leaning" the unit.

2. For safety, "shore up" and support the raised section with an adequate blocking arrangement strong enough to support the load.

3. When long legs are being installed and the unit must be tipped beyond the stable point, lean unit against a strong wall or other

suitable structure to prevent it from "falling over."

4. When absolutely necessary and unit must be placed "completely over," lay ONLY on its LEFT side or BACK. Take care to

protect finish on left side. On back, provide means to keep load from resting on motor.

5. Bring unit to its straight position gently. NEVER DROP or allow unit to FALL.
NOTE: An "open" storage rack arrangement may be incorporated on units supported by high legs. Directions and illustrations

are provided on another sheet and are also provided with these parts. Refer to diagram on Page 5, SECTION ONE ­INSTALLATION.

FOR AN APPLIANCE EQUIPPED WITH CASTERS, THE INSTALLATION SHALL BE MADE WITH A
CONNECTOR THAT COMPLIES WITH THE STANDARD FOR CONNECTORS FOR MOVABLE GAS
APPLIANCES, ANSI Z21.69-1987, CAN/CGA-6.16-M87 AND A QUICK-DISCONNECT DEVICE THAT
COMPLIES WITH THE STANDARD FOR QUICK-DISCONNECT DEVICES FOR USE WITH GAS FUEL,
ANSI Z21.41-1978, AND ADDENDA, Z21.41a.l981, Z21.41b-1983 AND CAN1 6.9 M79. 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.

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.

AREA: Adequate space must be provided in the aisle and at each side to allow the doors to open sufficiently to permit the

removal of the racks. A minimum clearance of two inches must be allowed behind the motor and any rear enclosures. There
should also be a six inch clearance between the body sides and body rear, and any wall or partitions which are not fire
resistive.

WARNING:

WARNING:

NOTICE:

GAS CONVECTION OVENS

SECTION ONE — INSTALLATION

PAGE 3

INSTALLATION

WARNING: THESE PROCEDURES MUST BE FOLLOWED BY QUALIFIED PERSONNEL OR
WARRANTY WILL BE VOIDED.

GAS CONNECTION:
The A.G. A. serial plate on left top corner of the unit indicates the type of gas your unit is equipped to burn. Do Not connect to

any other gas type.
A 3/4" NPT line is provided at the rear for the connection. Each unit is equipped with an internal pressure regulator which is set
for 4" W.C. manifold pressure for natural gas and 10" W.C. for propane gas. Use 178" pipe tap on the burner manifold pressure
for checking pressure.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for satisfactory
performance. A steady supply pressure between 7" W. C. and 8" W.C. for natural gas, and 11" W.C. and 12" W.C. for propane
gas is recommended. With all units operating simultaneously, the manifold pressure on all units should not show any
appreciable drop. Fluctuations of more than 25% on natural gas, and 10% on propane gas, will create pilot problems and affect
burner operating characteristics. Contact your gas company for correct supply line sizes.

Purge the supply line to clean out any dust, dirt, or other foreign matter before connecting the line to the unit. It is recommended
that an individual manual shutoff valve be installed in the gas supply line to the unit. Use pipe joint compound which is suitable
for use with LP gas on all threaded connections. Test pipe connections thoroughly for gas leaks. USE SOAPY WATER ONLY
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 IN OPERATION.

If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local
codes or, in absence of local codes, with the National Fuel Gas Code, ANSI Z233.1-Latest Edition. Canadian installation must
comply with CAN/CGA-B 149.1 Natural Gas Installation Code, Code CAN/CGA-B 149.2 Propane Installation Code.

CAUTION: THIS 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 112 PSIG (3.45 kPa).
THIS 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 PSIG (3.45 kPa).

ELECTRICAL CONNECTION:

I. 115 VAC — 60 Hz — SINGLE PHASE

A. Ovens with this electrical rating are factory supplied with a three-wire cord and a three-prong plug which fits any

standard 115V three-prong grounded receptacle. A separate 15 amp supply is needed for each oven.

THE THREE-PRONG (GROUNDING) PLUG IS SUPPLIED FOR YOUR PROTECTION AGAINST
SHOCK HAZARD AND MUST BE ELECTRICALLY GROUNDED IN ACCORDANCE WITH
LOCAL CODES, OR IN THE ABSENCE OF LOCAL CODES, WITH THE NATIONAL
ELECTRICAL CODE ANSI/NFPA 70-LATEST EDITION. CANADIAN INSTALLATION MUST
COMPLY WITH CSA C22.1 CANADIAN ELECTRICAL CODE PARTS I AND II. DO NOT CUT OR
REMOVE THE GROUNDING PRONG FROM THIS PLUG. (115V UNITS ONLY.)

B. CANADIAN INSTALLATIONS ONLY: On Models XE-10, XSE-10, XE-10A, XSE-10A, X-10, and

XS-10, single ovens, a cord set is NOT furnished. The supply must be brought to and connected in the
conduit box on the rear. The unit must be adequately grounded.
On Models XE-20, XSE-20, XE-20A, XSE-20A, X-20 and XS-20, double oven units, the supply for both
ovens is combined. One supply for both units must be brought to and connected in the conduit box on the
rear. An adequate supply must be provided. Use 75°C wire for all supply lines.

II. 208/236 VAC— 60 Hz— SINGLE PHASE & THREE PHASE

Ovens with this electrical rating are factory equipped with a (2) pole terminal block. To connect supply
wires remove cover from connection box at left rear of oven. Route supply wires and ground wire through
hole with strain relief fitting at bottom of connection box. Insert supply wires, one each, into the two poles
of the terminal block and tighten screws in terminal block. Insert ground wire into ground lug and tighten
screw. Replace cover. Three-phase ovens are wired as above, using only two supply wires. The third
supply wire is not connected and must be properly terminated.

III. 220 VAC— 50 Hz— SINGLE PHASE

Oven equipped with this voltage rating should be wired exactly as in (II.) above.

IV. Units with electronic ignition and the suffix "A" are not available in 208/236 VAC — 60 Hz, Single or

Three Phase, or 220 VAC — 50 Hz, Single Phase.

GAS CONVECTION OVENS SECTION
ONE — INSTALLATION

PAGE 4

WARNING:

INSTALLATION

Open Rack

INSTRUCTIONS FOR CONVECTION OVEN STAND ASSEMBLY (P/N 117-2518)

1. Remove the four legs (P/N 117-2514), and the four bullet feet (P/N 117-2510) from the carton.

2. Insert a bullet foot into each leg. Make sure that the bullet foot fits flush, all the way into the leg.
NOTE: Insert the bullet feet into the end of the leg that is opposite the two pre-drilled holes.

3. Lay the oven on its left side, insert the two right legs, making sure that the pre-drilled holes in the
leg align with the holes in the corner bracket.

4. Use (2) screws (P/N 114-6313) per leg, to secure leg to stand frame, tighten with screw driver only.

5. Tip the oven back just a little past upright and insert the two left legs and bolt them in place.

6. Continue with oven installation according to the installation manual.

Storage Only

A. With stand in position to install legs. note two 5/32 holes at corners
of base. Attach frame hangers with (2) 1/4—20 x 1/2 bolts. Install legs.

B. Use level on middle rack; adjust leg feet. Hang side racks on hangers
as illustrated.

C. Bring rack support into position so rack end enters hole as

illustrated.
D & E. Fasten lowest slide of side rack to channel frame with support clips
and #10 SMS as shown. Install vertical stop rod at rear as illustrated in "D."

Suggestion: Cut threads into a channel with #10 SMS before attempting
installation.

1172313SS PARTS REQUIRED

For Deep Oven

Consisting of:
117-2302 Frame Hanger
117-2303SS Channel Frame
116-5670 Side Rack
109-7702 Stop Rod
6660 Side Rack Support Clip
114-6404
114-6501 3/16" Lock Washer
114-6304 #10 Sheet Metal Screw
114-6206 5/16-—18 x 1/2 Hex Head Bolt

5/16"—18 Hex Nut (6)

(2)
(2)
(2)
(1)
(4)

(6)
(8)
(4)

1172318SS For Shallow Oven

Consisting of:
117-2302 Frame Hanger
117-2304SS Channel Frame
116-7841 Side Rack
109-7702 Stop Rod
6660 Side Rack Support Clip
114-6404 5/16-—18 Hex Nut (6)
114-6501 1/4" Lock Washer
114-6304 #10 Sheet Metal Screw

114-6206 5/16-—18 x 1/2 Hex Head Bolt

(2)
(1)
(2)
(1)
(4)

(6)
(8)

(4)

GAS CONVECTION OVENS

SECTION ONE — INSTALLATION

PAGE 5

INSTALLATION

Open Rack

&

INSTALLATION

INSTRUCTIONS FOR CONVECTION OVEN STAND ASSEMBLY (P N 117-2518)

1. Remove the four legs (P-N 117-2514), and the four bullet feet (P/N 117-2510) I from the carton.

2. Insert a bullet foot into each leg. Make sure that the bullet foot fits flush, all the way into the leg.
NOTE: Insert the bullet feet into the end of the leg that is opposite the two pre-drilled holes.

3. Lay the oven on its left side, insert the two right legs, making sure that the pre-drilled holes in the leg
align with the holes in the corner bracket.

4. Use (2) screws (P/N 114-6313) per leg, to secure leg to stand frame, tighten with screw driver only.

5. Tip the oven back just a little past upright and insert the two left legs and bolt them in place.

6. Continue with oven installation according to the installation manual.

Shelf Storage

A. With stand in position to install legs, note two 5/32 holes at corners
of base. Attach frame hangers with (2) 1/4-20 x 1/2 bolts. Install legs.
B. Use level on middle rack: adjust leg feet. Hang side racks on hangers
as illustrated.

C. Bring rack support into position so rack end enters hole as illustrated.

D. & E. Fasten lowest slide of side rack to bottom shelf with support clips

and #10 SMS as shown. Install vertical stop rod at rear as illustrated in "D."
Suggestion: Cut threads into a channel with #10 SMS before attempting
installation.

Consisting of:
117-2302 Frame Hanger
117-2317SS Bottom Shelf
116-5670 Side Rack
109-7702 Stop Rod
6660 Side Rack Support Clip
114-6404 5/16"—18 Hex Nut (6)
114-6501 3/16" Lock Washer
114-6304 #10 Sheet Metal Screw
114-6206 5/16"-18 x 1/2" Hex Head Bolt

1172311SS PARTS REQUIRED

For Deep Oven

(4)

(2)
(1)
(2)
(1)

(6)
(8)
(4)

1172315SS For Shallow Oven

Consisting of:
117-2302 Frame Hanger
117-2316SS Bottom Shelf
116-7841 Side Rack
109-7702 Stop Rod
6660 Side Rack Support Clip
114-6404 5/16"—18 Hex Nut (6)
114-6501 3/16" Lock Washer
114-6304 #10 Sheet Metal Screw
114-6206 5/16"-18x1/2 Hex Head Bolt

(2)
(1)
(2)
(1)
(4)

(6)
(8)
(4)

GAS CONVECTION OVENS
SECTION ONE –
PAGE 6

OPERATION

FOR STANDARD CONTROL UNITS –

Models Without "H" Suffix

CONTROL FUNCTIONS:

A. The "ON-OFF" switch (top left) controls all power in

the unit. In the "ON" position, power is made
available to the lights, thermostat and motor circuitry.

B. The light switch controls the interior oven lights. It is

normally "OFF" and must be depressed continuously
to operate the lights.

C. The "Cook Temperature" control regulates the oven

temperature. Setting the control to a position greater
than the oven temperature energizes the heating source
and illuminates the "Heat On" light. Once the set
temperature is achieved, the heat source and light will
go off, and then cycle as required to maintain set
temperature.

D. The "Auto-Man" switch (top right) controls the fan

relative to door position.

1. In the "Auto" position, the fan and heat source are
"On" when the doors are closed. Opening the doors
shuts off fan and heat source.

2. In the "Man" position, the fan is on regardless of
whether doors are open or closed (power switch
"ON"). Opening doors shuts off heat source — fan
remains on.

3. General — Fan is always on when unit is "On,"
unless in "Auto" position and doors are open. Fan
does not cycle with heat source ("Cook" mode —
Cook & Hold models).
"MANUAL" position is useful for rapid cool down
of oven after cooking is completed (doors open).

E. Fan "HI-LO" switch allows selection of fan speed at

user's preference.

F. The timer is a mechanical wind-up type and is only a

"Time" reminder. It has no control over the oven.

CONTROL OPERATION:

A. PREHEAT — Oven preheats to "Cook" temperature

setting.

1. Turn power to "ON."

2. Set cook temperature to desired temperature.
When oven temperature is equal to the cook
temperature control setting, the "Heat On" light
will go out. The oven is now preheated and
product may be placed in oven.

B. COOK

1. Preheat as above.

2. Load oven. The "Heat On" light will cycle on and
off with the heat source.

3. Use of timer as a REMINDER is optional. Timer
does not control cook length.

C. RAPID COOL DOWN

1. Temperature control at full counterclockwise.

2. Auto-Man Switch - "MAN."

3. Doors open.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 2

OPERATION

FOR COOK & HOLD PROGRAMMABLE CONTROLS
Models with "H" Suffix

CONTROL FUNCTIONS:

The operation of the "ON-OFF" and "LIGHTS" switches are the same as
described in the Standard Controls section.

The following functions are unique to the Cook & Hold programmable
control:

The purpose of each button or knob is as follows:

1. Temperature Adjustment Knob — used to set the desired cook or hold
temperature.

2. Time Adjustment Knob — Used to set the cook time.

3. Actual Temperature Button — Used to read the oven interior

temperature.

4. Start Timer Button — Used to begin a timed cook sequence.

5. Hi/Lo Fan Speed Button — Used to select High or Low fan speed.

6. Hold Button — Used in Cook and Hold to select hold mode.

7. Continuous/Cycling Fan Button — Used to select fan, continuous or
cycling with heat source.

PROGRAMMABLE
CONTROL PANEL

8. Program Selector Button — Used to select programs.

9. Cancel Button — Used to cancel cooking sequence.

10. Program Mode On/Off Button — Used to enter and exit programming
mode.

11. Event Selector Button — Used to step through program.

12. Temperature Display — Indicates temperature set point.

13. Time Display — Indicates cook time left in cook mode or how long
product has been held in hold mode.

14. Fan Speed Indicator — Indicates High or Low Fan Speed.

15. Fan Mode Indicator — Indicates Continuous or Cycling Fan.

16. Hold Mode Indicator — Indicates when in hold mode. Flashes when
hold mode will follow cook mode.

17. Program Indicator — Indicates which program is being used.

1. Temperature Adjustment Knob

2. Time Adjustment Knob

3. Actual Temperature Button

4. Start Timer Button

5. Hi/Lo Fan Speed Button

6. Hold Mode Selector Button

7. Continuous/Cycling Fan Button

8. Program Selector Buttons

9. Cancel Button

10. Program Mode On/Off Button

11. Event Selector Button

12. Temperature Display

13. Time Display

14. Fan Speed Indicator

15. Fan Mode Indicator

16. Hold Mode Indicator

17. Program Indicator

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 3

OPERATION

The above display shows an untimed bake at

350

degrees hi

-

speed

The above display shows a timed bake of

30

minutes at

350

degrees and hi

-

fan

1.

Temperature Adjustment Knob

TO OPERATE THE CONVECTION OVEN FOLLOW
THESE STEP-BY-STEP INSTRUCTIONS

PRE-HEAT/UNTIMED COOK:

1. Push power switch "on."

2. Adjust temperature knob until the temperature display indicates

desired temperature.

3. Select fan speed, shown in tan speed indicator Item 14, by pushing

Hi/Lo fan speed button.

4. Select fan mode, shown by fan mode indicator Item 15, by pushing

Continuous/Cycling fan button.
The oven will operate as set up even if the cancel button is pushed.

The temperature display will flash until the oven interior
temperature reaches the set point temperature. This tells you the

oven is ready to cook.

PROGRAMMABLE
CONTROL PANEL

continuous fan.

TIMED COOK

1. Follow steps 1 through 4 under Pre-heat/Untimed cook.

2. Adjust time adjustment knob. Item 2, until the time display
Item 13, shows the desired cooking time.

3. Load the oven and push the start timer button. Item 4.

The timer will stop when the oven doors are opened, and
resume when they are closed. At the end of timed cook, the
heat source will shut off and the control will beep until the
cancel button. Item 9 is pushed.

that cycles with the heat source.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE
PAGE 4

2. Time Adjustment Knob

3. Actual Temperature Button

4. Start Timer Button

5. Hi/Lo Fan Speed Button

6. Hold Mode Selector Button

7. Continuous/Cycling Fan Button

8. Program Selector Buttons

9. Cancel Button

10. Program Mode On/Off Button

11. Event Selector Button

12. Temperature Display

13. Time Display

14. Fan Speed Indicator

15. Fan Mode Indicator

16. Hold Mode Indicator

17. Program Indicator

COOK & HOLD:

1.

Temperature Adjustm

ent Knob

1. Follow steps 1 and 2 of timed cook.

2. Push the hold button. Item 6, to enter hold mode.

3. Adjust temperature knob. Item 1, until temperature display, Item

12, indicates desired hold temperature.

4. Select continuous of cycling fan mode as you did for cook. Check
fan mode indicator Item 14. Fan speed is always low speed in hold
mode.

5. Load the oven and press the start timer button, Item 4.

During the cook cycle, the hold indicator, Item 16, will flash.
When the cook timer times out, the control will beep three times
and switch to hold mode.

The fan will operate continuously until the hold temperature is
reached. The time display will indicate how long the product has
been held.

CAUTION: CARE SHOULD BE EXERCISED IN HOLDING
PRODUCTS OVER EXTENDED PERIODS OF TIME OR AT
VERY LOW HOLDING TEMPERATURES, DUE TO THE
POSSIBLE BACTERIA GROWTH. A COMPETENT
AUTHORITY ON FOOD BACTERIA GROWTH SHOULD
BE CONSULTED IF IN DOUBT REGARDING SAFE
HOLDING TIMES AND TEMPERATURES.

OPERATION

PROGRAMMABLE
CONTROL PANEL

The above display is what you will see during the hold mode selection.
It shows a 140 degrees hold temperature with a fan that cycles with
the heat source.

A cycling fan is useful in hold mode to reduce shrinkage.

RUNNING A PRE-PROGRAMMED SEQUENCE

1. Pre-heat oven according to pre-heat instructions.

2. Load oven.

3. Push desired program button. Items 8.

4. Push timer start button. Item 4, to begin cooking.

RAPID COOL DOWN

1. Open doors.

2. Push continuous/cycling fan button, Item 7.

3. The display will spell "cool."

2. Time Adjustment Knob

3. Actual Temperature Button

4. Start Timer Button

5. Hi/Lo Fan Speed Button

6. Hold Mode Selector Button

7. Continuous/Cycling Fan Button

8. Program Selector Buttons

9. Cancel Button

10. Program Mode On/Off Button

11. Event Selector Button

12. Temperature Display

13. Time Display

14. Fan Speed Indicator

15. Fan Mode Indicator

16. Hold Mode Indicator

17. Program Indicator

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 5

OPERATION

1.

Temperature Adjustment Knob

PROGRAMMING MULTIPLE SEQUENCE COOKING

TO PRE-PROGRAM THE CONTROL FOR
FUTURE USE:

1. Push the program mode on/off button. Item 10.

2. Select which program to set by pushing one of the five program

buttons. Item 8.

Programs 1 and 2 have six events; 3,4 and 5 have four events.
The program will step through each event from 1 through the end.

The temperature display will flash alternately between El
(Event 1) and the temperature set point. It will also flash
which program you are programming, Item 17.

3. First decide whether this event is a cook or hold event. All
hold events should be the last event since they will continue
until the cancel button, Item 9, is pushed. In hold mode the
fan only operates on low speed.

PROGRAMMABLE
CONTROL PANEL

4. Adjust the temperature knob. Item 1, until the temperature
display, Item 12, indicates the desired temperature.

5. Adjust the time knob, Item 2, until the time display. Item 13,
indicates the desired cook time.

6. Select the fan speed with the Hi/Lo fan button. Item 5. Check
the fan speed indicator. Item 14.

7. Select continuous or cycling fan with the continuous/ cycling
fan button. Item 7. Check the fan mode indicator, Item 15.

8. Push the event if button, Item 11, to go to the next event.

9. Repeat steps 3 through 8 until finished. You can check a
program by repeatedly pushing the event # button. Item 11, to
step through the program.

10. When done, push the program mode on/off button, Item 10,
to exit program mode.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 6

2. Time Adjustment Knob

3. Actual Temperature Button

4. Start Timer Button

5. Hi/Lo Fan Speed Button

6. Hold Mode Selector Button

7. Continuous/Cycling Fan Button

8. Program Selector Buttons

9. Cancel Button

10. Program Mode On/Off Button

11. Event Selector Button

12. Temperature Display

13. Time Display

14. Fan Speed Indicator

15. Fan Mode Indicator

16. Hold Mode Indicator

17. Program Indicator

RACK TIMER CONTROL OPERATION

1.

Temperature Setpoint Display

BUTTON DESCRIPTION
The purpose for each button or knob is as follows:

1. Temperature Setpoint Display — Indicates temperature
setpoint. Flashes till setpoint is reached.

2. Fan Speed Indicator — Indicates fan speed is either Hi or
Low speed.

3. Fan Mode Indicator — Indicates fan mode is either con­tinuous or cycles with burners or heating elements.

4. Timer Display — Displays remaining time for the rack with
least remaining cook time. It will also display the rack
number when the timer has timed out, to indicate which rack
has finished.

OPERATION

PROGRAMMABLE
CONTROL PANEL

5. Rack Indicators — Indicates which racks are being timed.
The rack that is next to finish flashes.

6. Temperature Adjustment Knob — Used to set the desired
cook temperature.

7. Timer Adjustment Knob — Used to set the desired cook

time.

8. Timer Selector Buttons — Used to select which timer will
be used for the product to be cooked.

9. Cancel Button — Used to cancel cooking sequence or
individual rack timing.

10. Fan Speed Selector Button — Used to select high or low
speeds.

11. Fan Mode Selector Button — Used to select continuous or

cycling fan mode (see fan mode indicator).

12. Rack Selector Buttons — Used to select which rack the pan

will be cooked.

13. Actual Temperature Button — When pressed changes the

Temperature Setpoint Display (Item 1) to read the actual
oven interior temperature.

2. Fan Speed Indicator

3. Fan Mode Indicator

4. Timer Display

5. Rack Indicators

6. Temperature Adjustment Knob

7. Timer Adjustment Knob

8. Timer Selector Buttons

9. Cancel Button

10. Fan Speed Selector Button

11. Fan Mode Selector Button

12. Rack Selector Buttons

13. Actual Temperature Button

GAS CONVECTION OVENS SECTION

TWO — USER'S GUIDE

PAGE 7

OPERATION

GENERAL:

The Southbend rack timer convection oven is designed to monitor and time five independent cooking racks in the oven. It
accomplishes this by using five independent timers that can be preset. The oven also has a sixth adjustable setting that can be
set by the time setting adjustment knob.

The control maintains the interior cook temperature during the cook cycle that is simply dialed into the control during preheat
of the oven. Each rack is then cooked at this temperature for the amount of time set by the user.

OVEN OPERATION
The control has two rotary dials. The right rotary dial adjusts the oven temperature. Turn the dial clockwise to turn the oven on

if the temperature readout reads "000" or to increase the set point to a higher temperature. The three temperature digits located
in the upper right of the display, indicate the set cooking temperature. The left rotary dial adjusts the time display.

The oven will heat when the set temperature is higher than the actual oven temperature. When the "Actual Temp" key is
pressed, the actual oven interior temperature is displayed. The rack timer convection oven is capable of timing five racks or
pans independently. The advantage is that small batch cooking is possible within a convection oven. You can cook one pan at a
time or in large batches. Generally you will want to identify each of the rack timers with a rack within the oven. For example,
you may want to use Rack #1 for the top pan, Rack if 2 for the second from the top pan and on down to Rack //5 for the bottom
pan. By doing this, you will be able to place a pan in the convection oven and have it tell you when it is done cooking.

USING THE CONTROL
The simplest way to begin learning the rack timer is to start pressing some buttons.

First to turn the oven on press the power switch "On." Then adjust the "Temperature Adjustment Knob" (Item 6) till the
"Temperature Set point Display" (Item 1) read the desired cook temperature. As an example, let's select 325 degrees Fahrenheit
or 163 degrees Celsius. Now press the "Fan Mode Selector Button" (Item 11) until the "Fan Mode Indicator" (Item 3) reads
"Cont" for continuous fan. Next press the "Fan Speed Selector Button" (Item 10) until the "Fan Speed Indicator" (Item 2) reads
"HiFan" for high speed fan. Your display will look like this:

If your oven is installed, the oven will heat up until the set point is reached; the "Temperature Set point Display" will then stop
flashing and the control will beep. Now the oven is ready to load. After you have loaded rack number 1, adjust the "Timer
Adjustment Knob" (Item 7) until the "Timer Display" (Item 4) reads the desired cook time. For our example, we will use 6
minutes. Then immediately press the "Rack Selector Button" (Item 12) of the rack that you loaded. The oven is now timing and
the display will look like this:

The flashing "Rack Indicator" (Item 5) tells you that rack number is being timed and that it is the next to finish. Once the timer
times out, the "Timer Display" (Item 4) will display which rack should be removed and the oven will beep until the "Cancel"
(Item 9) button is pressed.

This procedure can be repeated each time preparation of a product is completed and is ready for the oven. Each rack can be
loaded at any time and the control will keep track of each pan to tell you when it is ready. The remaining time for any rack may
be checked by pressing the "Rack <'" button. The time display will then indicate the remaining time. You can also cook each pan
for a different time, because you dial in the cook time for each load. However, the cook temperature must remain the same for
each batch. This may require varying the cook temperature slightly for some products.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 8

OPERATION

SETTING THE FIVE TIMERS

You have seen how you can dial in a different temperature for each load and how the oven times each pan independently. The
oven is also provided with five timers that you can set. These are the "Timer Selector Buttons" (Item 8). These are used to
quickly set the cook time after a pan is loaded. To set the time for each of these buttons, simply press the timer button while you
adjust the "Timer Adjustment Knob" and then release the button. To check the timer setting, press the timer button. Each timer
can be used for a different product you cook. To use these buttons, follow these steps:

1. Turn the oven on by pressing the "ON" switch.

2. Adjust the cook temperature dial to preheat the oven. The "Temperature Set point Displa y" will stop flashing when the
oven is preheated, and the oven will beep.

3. Load the oven with one to five pans.

4. Press the desired timer button.

5. Press the corresponding Rack If button.

6. Repeat items 4 and 5 until all the pans are being timed.

7. When the timer times out, press the cancel button and remove pan. This rack is now available for another pan.

GAS CONTROL INSTRUCTIONS - STANDING PILOT (Non-Electronic Ignition)
A. LIGHTING

1. Turn power switch off.

2. Remove lower front panel (held in place with two (2) 1/4-turn fasteners).

3. Turn dial on combination control to "PILOT" position. (Note: Gas service valves should be open to supply gas.)

4. The pilot is located in the area exposed by removal of the lower front panel, directly between the two burners, about 6"
back. Depress dial on combination control while lighting pilot burner. Hold dial for 30-45 seconds until pilot remains lit
when dial is released. A lit taper is recommended for easy access to lighting the pilot burner.

On units recently installed the pilot line will require "BLEEDING." Consequently, this pilot may not ignite
immediately and it may be necessary to keep the combination control dial depressed until sufficient gas reaches the
pilot to keep it burning.

5. Turn combination control dial to "ON" position.

(XS or X)

B. SHUT DOWN

1. STANDBY
a. Turn combination control to "PILOT" position.

2. COMPLETE
a. Depress slightly and turn combination control valve to "OFF" position.
b. Turn thermostat to lowest position.
c. Turn power switch to "OFF" position.
d. Turn any gas service valves to unit to "OFF" position.

C. RELIGHTING

1. Shut off all gas.

2. Wait 5 minutes.

3. Repeat LIGHTING INSTRUCTIONS — Section "A" above.

WARNING:
IN THE EVENT OF MAIN BURNER IGNITION FAILURE, A 5 MINUTE PURGE PERIOD MUST
BE OBSERVED PRIOR TO RE-ESTABLISHING IGNITION SOURCE.

WARNING:
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN EQUIPMENT AT THE MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER FOR
SERVICE.

WARNING:
FOR AN APPLIANCE EQUIPPED WITH A CONVECTION TYPE OVEN, NO ATTEMPT
SHOULD BE MADE TO OPERATE OVEN DURING A POWER FAILURE.

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 9

OPERATION

GAS CONTROL INSTRUCTIONS - ELECTRONIC IGNITION ("E" Suffix)

(XSE or XE)

A. LIGHTING

1. With the oven power switch on, adjust temperature indicator to zero.

2. Remove lower front panel (held in place with two (2) 1/4-turn fasteners). Turn dial of the Gas Valve to the "ON"
position. Set the thermostat to the desired setting.

B. SHUT DOWN

1. STANDBY
a. Set thermostat to the "OFF" position.

b. Depress the Power Switch to the "OFF" position.

2. COMPLETE

a. Set thermostat to the "OFF" position.
b. Depress the Power Switch to the "OFF" position.
c. Open the lower front panel and turn the dial of the Gas Valve to the "OFF" position.
d. Turn any gas service valves to the "OFF" position.

C. LOCKOUT MANUAL RESET (Blue colored ignition box)

1. Unit is equipped with a direct Hot Surface Ignition System with Proof of Burner Flame Manual Reset Lockout (burner
gas will shut off four seconds after coming on if the burner does not ignite). To reset, turn the thermostat to the "OFF"
position, then return it to the desired setting.

D. RELIGHTING

1. Shut off all gas.

2. Wait 5 minutes.

3. Repeat LIGHTING instructions above.

NOTE: (Blue colored ignition box) The heat on light is wired to cycle with the Gas Valve. The Gas Valve will not allow gas to
flow to the burners until the Igniter is hot enough to ignite the gas. Therefore, when the thermostat is turned on, allow
approximately 30 to 40 seconds for the heat indicator light to come on (showing that the burners are on). If the heat on indicator
light comes on and then goes out after approximately four seconds, this shows that the burners have not ignited and the control
system has gone into lockout. The control system must be reset as described under LOCKOUT MANUAL RESET.

NOTE: (Black ignition box) The heat on indicator light is wired with the Gas Valve. The Gas Valve will not allow gas to flow
to the burners until the Igniter is hot enough to ignite the gas. Therefore when the thermostat is turned on, allow approximately 5
seconds for the heat on indicator light to come on (showing that the burners are on). The Hot Surface Igniter will glow until gas
is supplied to the burners and ignited. This control will not lock out, it will automatically, relight the burners if the gas supply is
temporarily interrupted.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 10

COOKING HINTS

BAKING AND ROASTING:
The convection oven is a different type of oven which offers many features and advantages to the food service operation.

The operation of the oven is not difficult to understand or control.
The convection oven is the sealed type whereby the air inside the oven is continuously recirculated over the heat source.

The moving air strips away the insulating layer of moisture on the products allowing heat to penetrate faster for quicker baking
and roasting. Due to these differences in the method of cooking in a convection oven, procedures and techniques may require
some modification for successful results. A general rule which will assist in better operation is cooking time will be less and
temperatures should be 25 to 75 degrees lower than those called for in standard recipes.

TIME AND TEMPERATURES:
Time and temperatures are important. Use our schedule of suggested times and temperatures as a guide. Actually, the time and

temperature best suited will depend on such factors as size of load and mixture of recipe (particularly moisture). Once your
specific requirement of time and temperature has been established, you will find the experience with succeeding loads to be
similar.

OVERLOADING:
Do NOT overload the oven. The size of load which can be done satisfactorily depends largely on the product. As a rule, five

racks can be successfully used for shallow cakes, cookies, pies, etc. For deeper cakes, such as angel food, use only three racks
because of size of pan and space required for raising. For hamburger patties, fish sticks, cheese sandwiches, etc., a full
complement of racks and pans is satisfactory. Basically, space your pans as evenly as possible and leave room for air
circulation. Do not use a deep pan for shallow cakes or cookies, etc., as air circulation across the surface of the product is
essential.

HELPFUL SUGGESTIONS:
These are some helpful suggestions which will assist in getting the best possible performance from the convection oven:

1. Preheat oven thoroughly before use. When re-thermalizing frozen products, oven should be preheated 50 degrees higher than
cooking temperature to compensate for heat loss during and after loading.

Thermostat must be returned to cooking temperature after loading.

2. The load should be centered on the racks to allow for proper heat circulation around the sides. Don't cover shelves completely.

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 11

COOKING HINTS

GUIDE TO BAKING TIMES AND TEMPERATURES:
HOLD ONLY — Any food item prepared in steam table pans can be held until served by setting the hold thermostat at 160° F.

This would include stuffed pork chops, oysters Rockerfeller, or any vegetable entree.
STANDARD CONVECTION OVEN OPERATION - As a guide, set oven temperatures 25°-75° lower than called for in

recipes using non-convection ovens — i.e. range or deck ovens.

Time and temperatures will vary depending upon load, mix, size, portion, temperature of product and other factors. Use this chart
to develop your own cooking techniques.

PRODUCT

Baked Goods

Bread — 1 lb. Loaf 30 340 3 (24 loaves)
Biscuits — Soda 6 400 5
Corn Bread 20 350 5
Ginger Bread 18 300 5
Yeast Rolls Sheet Pans 15 325 5
Brown and Serve Rolls 15 350 5
Coffee Cake 45 300 5
Chocolate Cake 20 325 5
Layer Sheet Cake — 5 lb. pans 20 300 5
Pineapple Upside-down Cake 30 325 5
Apple Turnovers 15 350 5
Fruit Cobbler 25 375 5
Brownies 15 350 5
Cream Puffs 25 325 5
Danish Pastry 12 325 5
Pie Shells 12 350 5
Fruit Pies 30 350 5 (30 pies)
Pumpkin Pies 30 275 5 (30 pies)
Fresh Apple Pies 35 375 5 (30 pies)
Frozen Berry Pies 40 375 5 (30 pies)
Frozen Fruit Pies 45 375 5 (30 pies)

Potatoes

Baked Potatoes — 10 ounces 55 450 5
Baked Potatoes — 6-8 ounces 45 450 5
Scalloped Potatoes 35 325 5
Macaroni and Cheese 30 350 5
Stuffed- Peppers 18 350 5
Toasted Cheese Sandwich 8 375 5

Meats

Meat Pot Pies 40 375 5
Hamburger Patties — 4 ounces 8 400 5
Fish Sticks 16 350 5
Chicken Pieces 35 350 5

NOTE: For best results, grease drip pans should be removed during baking operations.

Rack loading and position may effect product results. Experimentation may be necessary to suit individual
requirements.

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 12

TIME

TEMPERATURE

SETTING

NUMBER OF RACKS

USED

COOKING HINTS

If there is excessive meat shrinkage

........................……………………………………..

lower oven temperature.

SUGGESTIONS:

If cakes are dark on the sides

and not done in the center ................................………………………………………… lower oven temperature.

If cake edges are too brown ...............................……………………………………….. reduce number of pans or

lower oven temperature.

If cakes have light outer color .............................………………………………………. raise temperature.

If cake settles slightly in the center ........................…………………………………….. bake longer or raise oven

temperature slightly. Do not
open doors too often for

long periods.

If cake ripples ..........................................………………………………………………. overloading pans or batter is

too thin.

If cakes are too coarse ...................................…………………………………………... lower oven temperature.

If pies have uneven color .................................…………………………………………. reduce number of pies per

rack or eliminate use of
bake pans.

If meats are browned and not done in center .................……………………………….. lower oven temperature and

roast longer.

If meats are well done and not browned.....................………………………………….. raise temperature. Limit

amount of moisture.

If meats develop hard crust...............................………………………………………… reduce temperature or place

pan of water in oven.

Brown sugar topping or meringue blow off ..................………………………………... after oven is preheated, turn

off oven and put in meringue
until set.

If rolls have uneven color ................................…………………………………………. reduce number or size

of pans.

GAS CONVECTION OVENS

SECTION TWO — USER'S GUIDE

PAGE 13

COOKING HINTS

COOKING TEMPERATURE AND TIME CALCULATION CHART

Cook Temp. Hold Temp.

BEEF

Rare — (140°
Int. Temp.)
Med. — (150°
Int. Temp.)
Well—(160°
Int. Temp.)

PORK & HAM 225° 160° 12 Min. See "A"

RAW TURKEY
BREAST

HALF OF
CHICKEN
(I 1/2 Ib. Halves-

20 per sheet pan)

BACK RIBS

A. For each additional roast, add:

15 Min. for each additional 8 -10 Ib. roast.
30 Min. for each additional 16-20 Ib. roast.
60 Min. for each additional 32 - 40 Ib. roast.

B. For each additional sheet pan, add: 15 Min.

200° 140° 9 Min. See "A"

200° 140° 10 1/2 Min. See "A"

200° 140° 12 Min. See "A"

225° 160° 12 Min. See "A"

225° 160° 90 Min. See "B"

225° 160° 90 Min. See "B"

Timer Setting

1st Roast

or

Sheet Pan

per Ib. Below

per Ib. Below

per Ib. Below

per Ib. Below

per Ib. Below

(1st Below

sheet pan)

(1st Below

sheet pan)

Added Cooking

Time for Each Additional

Roast or

Sheet Pan

14-16 lb. No. 109 Prime Rib Roasts
(Fat covering removed)
Cook Thermostat set at 200°F and
Hold Thermostat set at 140°F

Timer Setting (Hrs.)

No. of

Roasts

Rare Med. Well

1 2 ½ 3 3 ½ 1 1 3 3 ½ 4 1 1 2 ½ 1 1 2 ½ 1
2 3 3 ½ 4 1 2 3 ½ 4 4 ½ 1 2 3 1 2 3 1

4 4 4 ½ 5 1 4 4 ½ 5 5 ½ 1 4 3 ½ 1 4 3 ½ 1
6 5 5 ½ 6 1 ¼ 6 5 ½ 6 6 ½ 1 ½ 6 4 1 6 4 1
8 6 6 ½ 7 1 ½ 8 6 ½ 7 7 ½ 2 8 4 ½ 1 ¼ 8 4 ½ 1 ¼

14 6 1 ½ 12 5 ½ 1 ½

GAS CONVECTION OVENS
SECTION TWO — USER'S GUIDE

PAGE 14

to reach

16-18 lb. No. 168 Top Round
Cook Thermostat set at 200°F and
Hold Thermostat set at 140°F

*Min.

Time

Hold

Temp.

Timer Settings (Hrs.)

No. of
Roasts

Rare Med. Well

*Min. Time

to reach

Hold Temp.

(Hrs.)

10-16 lb. Turkey Breasts (Raw
Bone in)

Cook Thermostat set at 225°F
and Hold Thermostat set at
160°F

No. of

Turkey

Breasts

Timer

Setting

(Hrs.)

*Min. Time

to reach

Hold Temp.

(Hrs.)

12-15 lb. Smoked Hams-Boneless
Cook Thermostat set at 225°F and
Hold Thermostat set at 160°F

No. of
Hams

Timer

Setting

(Hrs.)

*Min Time

to reach

Hold Temp.

(Hrs.)

MAINTENANCE

CAUTION: WHENEVER SERVICING OR CLEANING THE OVEN. THE MAIN POWER SUPPLIES TO THE
OVEN MUST BE DISCONNECTED.

AT LEAST TWICE A YEAR HAVE YOUR SOUTHBEND AUTHORIZED SERVICE AGENCY
CLEAN AND ADJUST THE UNIT FOR MAXIMUM PERFORMANCE.

WARNING:
FOR AN APPLIANCE EQUIPPED WITH CASTERS, THE INSTALLATION SHALL BE MADE
WITH A CONNECTOR THAT COMPLIES WITH THE STANDARD FOR CONNECTORS FOR
MOVABLE GAS APPLIANCES, ANSI Z21.69.1987, CAN/CGA-6.16-M87 AND A QUICK­DISCONNECT DEVICE THAT COMPLIES WITH THE STANDARD FOR QUICK-DISCONNECT
DEVICES FOR USE WITH GAS FUEL, ANSI Z21.41-1978, AND ADDENDA, Z21.41a.l981, Z21.41b­1983 AND CAN1 6.9 M79. 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.

WARNING:
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.

Daily: A. Wash exposed cleanable areas.

Monthly: A. Clean around burner air mixers, louvered panels and pilots if grease or lint have accumulated.

Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions —
salt air — may require more thorough and frequent cleaning or the life of the equipment could be adversely affected.

OVEN INTERIOR: Standard Finish
All linings are finished with a porcelain enamel coating which encourages frequent cleaning. "Spillovers" should be
cleaned from the bottom as soon as possible to prevent carbonizing and a burnt-on condition. Grease or any residue
should be cleaned from the side lining as soon as it accumulates. Usually a soap or detergent solution is strong
enough. For stubborn accumulations, commercial oven cleaners are recommended.

The rack slide frames are readily removable by merely raising to disengage them from their sockets. Turn the
thermostat to the "OFF" position and allow the oven to cool before applying any cleaners.

Foreign matter may collect on the blades of the blower wheel and reduce the circulation. When this becomes
apparent, turn the fan switch to the "OFF" position. Remove the rear lining which is secured by thumb screws near
each comer. Then, use a stiff brush on each blade and finally, wash with soap and water.

EXTERIOR:
STAINLESS STEEL: To remove normal dirt, grease, or product residue from stainless steel, use ordinary soap and

water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use
vinegar or any corrosive cleaner.

To remove grease and food splatter or condensed vapors that have baked on the equipment, 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 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 finish. 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 difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then
be required.

GAS CONVECTION OVENS

SECTION TWO - USER'S GUIDE

PAGE 15

MAINTENANCE

To remove heat tint: Darkened areas sometimes appear on stainless steel surfaces where the area has been subjected to
excessive heat. These darkened areas are caused by a 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 powdered cleanser. Heat tint action may be lessened by not applying or by reducing heat to equipment
during slack periods.

CONTROL PANEL: The textured control panel should be cleaned with warm water and mild soap. Never use cleaning
solvents with a hydrocarbon base.

VENT SYSTEM: At least twice a year the unit venting system should be examined and cleaned.

MOTOR: Lubrication information can be found on permanent label located on motor.

WARNING: Do not get water on controls.

GAS CONVECTION OVENS
SECTION TWO - USER'S GUIDE
PAGE 16

GAS CONVECTION OVEN
SERVICE

ADJUSTMENTS

GENERAL:

When any difficulty arises it is always a good idea to check that the unit has been connected to the gas supply type and
voltage for which it was supplied. This can be done by examining the serial plate located on top of unit at left front corner. It
will list the type of gas and voltage for which the unit was manufactured.

Wiring diagrams for the unit are located at the rear of the "SERVICE" section in this manual and attached to the inside wall of
the control compartment.

WARNING:
ADJUSTEMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED
TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE
OPERATION OF COMMERCIAL GAS COOKING EQUIPMENT. HOWEVER, TO ASSURE
YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE
SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCES, AND FOR GENUINE
FACTORY PARTS.

WARNING - WARRANTY WILL BE VOID IF
A. SERVICE WORK IS PERFORMED BY OTHER THAN A QUALIFIED

TECHNICIAN.

B. OTHER THAN GENUINE SOUTHBEND REPLACEMENT PARTS ARE

INSTALLED.

TEMPERATURE CONTROLLER ADJUSTMENT:

(Units without "H" or "RT" suffix, Cook Only)

The calibration of the temperature controller should not be changed until sufficient experience with cooking results
has definitely proved that the temperature controller is not maintaining proper oven temperatures. Before any
recalibration is attempted, the oven temperature should be checked by this procedure:

1. The oven must be empty of all trays or pans.

2. Place a pyrometer couple or a reliable mercury oven-type thermometer at the center of the middle rack.

3. Set the indicator on the knob to 375°F.

4. The amber "heat on" light will go out when oven temperature is reached.

5. Allow three cycles for the temperature to stabilize.

6. Read the pyrometer or thermometer immediately after the light goes out for the third time, and again immediately
after it comes on the next time.

7. If the average of these readings varies by more than 7 degrees from the dial setting, recalibrate by following the
instructions outlined below.

8. Recalibration should be attempted only by a competent service man.

TO RECALIBRATE:

1. Loosen two set screws that secure the temperature knob to the
temperature control.

2. Remove knob from shaft of temperature controller. Be careful
not to rotate knob when removing.

3. Replace the knob with the indicator pointed directly at the
temperature measured at center of the oven.

4. Recheck calibration.

GAS CONVECTION OVENS

SECTION THREE — SERVICE

PAGE 1

ADJUSTMENTS

WARNING:
ALL ADJUSTING AND SERVICE SHOULD BE PERFORMED BY A PERSON
KNOWLEDGEABLE IN MAKING SUCH ADJUSTMENTS. IF IN DOUBT - CALL YOUR
AUTHORIZED SERVICE AGENCY.

INSTALLING AND ADJUSTING DOOR MECHANISM PROCEDURE:
Reference Drawing No. P/N 1043002 (Sketch)

With the cap covering the upper mechanism removed:

1. Close both doors.

2. Assemble the mechanism as shown in the sketch.

3. Adjust both turnbuckles by "opening" equally so the mechanism and chains can be installed over the sprockets. NOTE:
The rods must cross as shown.

4. Place the chains around the sprockets so there are eight regular links plus one master link on the forward side of each
chain.

5. Adjust the turnbuckles so the right door closes about 1/4 to 1/2 inch ahead of the left door. The left door should be pushed
tight over the friction catch so both doors are completely closed against the frame.

6. Install striker bar for door switch as illustrated.

7. Secure the turnbuckles by tightening lock nuts.

8. The door chains and sprockets have been lubricated at the factory with high temperature "Never Seeze" lubricant. After
unit usage begins, repeat this process every six months, with above mentioned lube or equivalent.

TO ADJUST DOOR SWITCH:

Reference: Illustration "G"

With the doors closed, adjust threaded striker head so it causes the plunger on the switch to be depressed 1/8” min.

- 3/16" max. Turn FAN switch to "ON-DOORS CLOSED" position. On two-speed units put center switch in
center "OFF" position. Fan should run' and turn off when doors are opened approximately 4 to 6 inches. The
amount of "door opening" before the fan turns off can be varied by this adjustment.

CAUTION: DO NOT ADJUST STRIKER HEAD TOO CLOSE, SO THE PLUNGER ON THE DOOR

SWITCH IS COMPLETELY DEPRESSED AND THE STRIKER HEAD IS HITTING ITS
THREADED STEM. THIS COULD DISTORT THE STEM AND CAUSE THE PLUNGER
TO BIND.

Try opening and closing the doors several times and adjust striker head until the exact amount of door opening is
obtained. TIGHTEN LOCK NUT.

GAS CONVECTION OVENS
SECTION THREE — SERVICE

PAGE 2

SERVICE

TO REPLACE INTERIOR LIGHT BULBS:

1. Turn power "OFF" by placing the power switch at the top of the control panel in the "OFF" position. Also, be certain the

light switch is in the "OFF" position. As a safety precaution, power should be disconnected from the unit before doing any
service.

2. When oven is cool, remove all racks.

3. Remove rear air baffle.

4. On all units except those equipped with a 120V control, the oven bulbs are wired in series. Thus, if either bulb burns out,
both will be OFF. Replace one bulb at a time (use a 40 watt - 120 VAC appliance bulb) and test the lights by turning them
ON.

5. When defective bulb has be replaced, reinstall air baffle and racks.

6. Lights are equipped with a momentary switch. If not held in the "on" position, lights will go out.

CAUTION: WHENEVER SERVICING OR CLEANING THE OVEN, THE MAIN POWER SUPPLIES TO THE
OVEN MUST BE DISCONNECTED.

MAIN BURNERS: Open the perforated access door below the oven doors. The orifices on the manifold are the fixed type, sized for
the respective gas supply.

The burner flame characteristics are controlled by varying the primary air mixer cap. There should be a clear flame with a distinct
inner cone at each port. Excessive primary air can result in "blowing" or the flames leaving the ports. Lack of primary air causes
soft or yellow-tipped flame.

The combustion chamber inner shield is provided with burner observation holes. Push circular cover to the side to view burners. Inner
shield must be in place for proper burner operation.

MOTOR: Lubrication information can be found on permanent label located on motor.

CAUTION: WHEN CHANGING MOTOR

OR SERVICING UNIT, ALWAYS
VERIFY THAT BLOWER WHEEL
ROTATION IS AS SHOWN IN
ILLUSTRATION. (CLOCKWISE
WHEN LOOKING INTO OVEN
CAVITY.)

CAUTION: WHEN SERVICING UNIT, ALWAYS VERIFY THAT

THE SNORKEL TUBE IS INSTALLED CORRECTLY
(SEE ILLUSTRATION AT RIGHT.) ANGLE CUT OF
THE TUBE MUST BE FACING BLOWER WHEEL.

CAUTION: PROPER AND EFFICIENT OPERATION OF OVEN

IS DEPENDENT ON CORRECT INSTALLATION AND
FUNCTION OF COMPONENTS. ALWAYS VERIFY
THAT THE COMPONENTS ARE IN PLACE AND
FUNCTIONING AS INTENDED.

WARNING:
ALL ADJUSTING AND SERVICE SHOULD BE PERFORMED BY A PERSON
KNOWLEDGEABLE IN MAKING SUCH ADJUSTMENTS. IF IN DOUBT - CALL YOUR
AUTHORIZED SERVICE AGENCY.

GAS CONVECTION OVENS

SECTION THREE — SERVICE

PAGE 3

TROUBLESHOOTING:

switch is placed in "ON"

switch.

top of control panel.

run with selector switch

of unit.

in any position and with

B) Bad fan switch.

DOWN" position.

of control panel.

B) Light switch on lower

B) Faulty light switch.

area of control panel.

on.

(X

models with

connection.

pilot bracket and running

standing pilots only.)

to combination coltrol.

B) Faulty combination

located behind removable

SERVICE

SYMPTOM

1) Unit does not come on
when "POWER ON"

position.

2) Fan motor will not

fan switch in "COOL

CAUSE

A) Circuit breaker on wall

bad.

B) Faulty "POWER ON"

C) Power cord not plugged

in.

A) Fan motor bad.

CHECK OR REPLACE

A) Circuit breaker at power

source.

B) "POWER ON" switch at

C) Cord/plug secure in

outlet.

A) Fan motor located at rear

B) Fan switch located on top

3) Oven lights will not work

4) Oven pilot will not stay

A) One or both oven lights

burned out.

A) Faulty thermocouple or

control.

*To gain access to inner control compartment.right body side must be removed.

GAS CONVECTION OVENS
SECTION THREE — SERVICE

PAGE 4

A) Oven lights in oven.

A) Thermocouple located in

B) Combination control

lower panel.

controller.

controller.

2)

Display

shows F2

A) Oven interior maximum

A) Gas valve stuck open.

temperature exceeded.

Controller

controller.

controller.

controller.

controller.

24

hours.

controller.

controller.

SERVICE

TROUBLESHOOTING:

COOK AND HOLD PROGRAMMABLE CONTROL & "RACK TRACK"

SYMPTOM

1) Display shows Fl

3) Display shows F3

4) Display shows F4

5) Display shows F5

CAUSE

A) Bad temperature

A) Open temperature probe.

A) Shorted temperature

probe.

A) Bad temperature

CHECK OR REPLACE

A) Replace temperature

B) Replace Temperature

A) Check connection. Replace

probe if needed.

A) Check probe wires.

Replace probe if needed.

A) Replace temperature

6) Display shows F6

7) Display shows F7

8) Display shows F8

*When replacing temperature controller record display.

A) Bad temperature

A) Total cook time in a pro

gram exceeded24 hours.

A) Bad temperature

A) Replace temperature

A) Reprogram so that total

cook time does not exceed

A) Replace temperature

GAS CONVECTION OVENS

SECTION THREE — SERVICE

PAGE 5

after 4 seconds.

at plug to module.

SERVICE

ELECTRONIC IGNITION TROUBLESHOOTING: (XE Models Only)

SYMPTOM

1) Glow coil igniter does not
glow red when power
switch is turned on.

CAUSE

A) No power to ignition

module.

B) Broken glow coil.

2) Burners ignite but lockout

A) Flame sensor connection.

B) Faulty ignition module.

3) Glow coil glows red but
burners do not come on
when thermostat calls for
heat (cooking light is on).

A) No power to gas valve.

B) Faulty main gas solenoid.

C) Faulty ignition module.

CHECK OR REPLACE

A) 24V from transformer to

blue or black igniter
module.

B) 120V to 77 of blue ignition

module.

C) Ignition module.

D) Glow coil.

A) Flame sensor connection

B) Ignition module.

A) 24V from ignition box to

gas valve.

B) Replace Unitrol.

C) Replace ignition module.

NOTE: All solutions assume good wire terminal contact. Therefore, always check along with checking

components.

GAS CONVECTION OVENS
SECTION THREE — SERVICE

PAGE 6

GAS CONVECTION OVENS

SETCTION THREE-SERVICE

PAGE 7

GAS CONVECTION OVENS

SECTION THREE-SERVICE
PAGE 8

GAS CONVECTION OVENS

SECTION THREE-SERVICE

PAGE 9

SERVICE

GAS CONVECTION OVENS
SECTION THREE – SERVICE

PAGE 10

GAS CONVECTION OVENS

SECTION THREE-SERVICE
PAGE 11

GAS CONVECTION OVENS

SECTION THREE-SERVICE

PAGE 12

GAS CONVECTION OVENS

SECTION THREE-SERVICE
PAGE 13

GAS CONVECTION OVENS

SECTION THREE-SERVICE

PAGE 14

GAS CONVECTION OVENS

SECTION THREE-SERVICE
PAGE 15

GAS CONVECTION OVENS

SECTION THREE-SERVICE

PAGE 16

GAS CONVECTION OVEN

used instead of separate safety valve, m

anual

using a polypanel instead of a silk, screened

printing, and the removal

of a

60

amp circuit

breaker;

(2)

a change from one large light box

X Series

A

Jan.

1, 1988

All units with serial numbers beginning with

X Series

A

Jan.

1, 1990

All units with serial numbers beginning with

PARTS

PARTS

WARNING:

INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE
WARRANTY ON THIS EQUIPMENT.

The serial plate is located on top of the unit at the left front corner. An "E" suffix at the end of the Model Number indicates the unit
is equipped with electronic ignition.

Replacement parts 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, Description, plus Finish, Type of Gas and
Electrical Characteristics as applicable.

For parts not listed, consult a Southbend Authorized Parts Distributor or Southbend Authorized Service Agency. If necessary,
please consult Southbend Parts Department for assistance.

INFORMATION ON MODEL SUFFIX'S

PRODUCT LINE

Convection Ovens None 1979 On gas ovens a Unitrol combination valve is

valve, regulator and pilot filter.

None April 1980 On electric ovens: (1) a different control panel

to two small ones.

V Series

SUFFIX

H

HH

B

DATE

June 1984

Change to 2 Twin Cell Sheet Metal Burners.

88A & up — Solid State Controls.

90A & up — 500° temperature controls.

INDICATES

One deck is a Cook & Hold.

Two decks are Cook & Hold.

GAS CONVECTION OVENS

SECTION FOUR — PARTS

PAGE 1

1170362

TRANSFORMER (208

-

240V TO 120V)

1172731

TEMPERATURE PROBE

4 12 117227

°F

60

HZ CONTROL

117227

117275

4 12 1173402

°F 60

HZ CONTROL

PART NO.

DESCRIPTION

QTY. 1167248

OPEN RACK STORAGE BASE

1

CONSISTING OF:

FRONT

&

REAR

RACK

1167249

OPEN RACK STORAGE BASE

1

CONSISTING

OF:

PARTS

CONTROL PARTS LIST

SEE

KEY

FIG.

1172768 DOOR SWITCH

4 9 1170343 DPST POWER SWITCH
5
5
3 3 1170350 COOK LIGHT (250V) AMBER
3 3 1170347 COOK LIGHT (125V) AMBER

PART

NO.

NO.

1170344
1170346 SPST LIGHT SWITCH

1170335 TERMINAL STRIP

SPOT AUTO/MANUAL. HI-LOW

500°F SOLID STATE COOK CONTROL

SEE

KEY
NO.

PART

NO.

FIG.

DESCRIPTION

DESCRIPTION

NON-ELECTRICAL CONTROL PARTS

SEE

KEY

FIG.

1170360 2-HR. MECHANICAL TIMER

5

5 1172252 TEMP. CALIBRATION PLATE (Cook

3

3 6 1173369 CONTROL POLY PANEL RACK TRACK
3 4 1172275 COOK & HOLD CONTROL KNOB
5 23 1170337 COOK ONLY CONTROL KNOBS

PART

NO.

NO.

1172130 KNOB. MECHANICAL TIMER
1170324 STEAM FLOOD JET

1170291 CONTROL POLY PANEL (Cook. 2 Speed)
1172750

CONTROL POLY PANEL COOK &
WITHOUT STEAM

DESCRIPTION

FOR DEEP OVEN

1172733 CONTROL BOARD

1172734 CONTROL POTENTIOMETER

1172731 450° PROBE

1172252 COOK DIAL 500F
1170342 CONTROL BOARD STAND OFFS

NOTE: FOR 450°F SOLID STATE COOK
CONTROLS

1170359 450° CONTROLLER

DIGITAL CONTROL PANEL

COOK & HOLD

SEE

KEY

FIG.

NO.

117227

PART

NO.

° CELCIUS 50 HZ CONTROL
CONTROL PROBE
CONTROL KNOB

DESCRIPTION

DIGITAL CONTROL PANEL

RACK TRACK

SEE

KEY

FIG.

PART

NO.

NO.

1173403 CELCIUS 50 HZ CONTROL
1172753 CONTROL PROBE
1173369 RACK TRACK POLY PANEL

1172257 CONTROL KNOB

DESCRIPTION

- COMPLETE

1167246 FRONT & REAR HANGER 2
1167247
1165670 SIDE RACK 2
1097702 STOP ROD 1

6660 SIDE RACK SUPPORT CLIP 4
1146404 1-20 HEX NUT 2
1146505 1/4" LOCK WASHER 2
1146304 #10 SHEET METAL SCREW 16

FOR STANDARD OVEN

PART NO.

- COMPLETE

1167246 FRONT & REAR HANGER 2
1167247 FRONT & REAR RACK SUPPORT 2
1167841 SIDE RACK 2
1097702 STOP ROD 1

6660 SIDE RACK SUPPORT CLIP 4
1146404 1/4-20 HEX NUT 2
1146505 1/4" LOCK WASHER 2
1146304 #10 SHEET METAL SCREW 16

DESCRIPTION

2

QTY.

GAS CONVECTION OVENS
SECTION POUR — PARTS

PAGE 2

PARTS

TION OVENS

COOK ONLY CONTROL PANEL GAS CONVECTION OVEN

GAS CONVEC

SECTION FOUR — PARTS

PAGE 3

1 16 1142000

DOOR SWITCH (CHERRY)

x x x x

1 13 1171667

RT. DOOR ASM.

(40

Solid)

1166269

DOOR EQUALIZER

- S.S. (On Rt. Door)

1 1 1164513

UPPER BRONZE BUSHING

x x x x

Old door mechanism is no longer available. New style

PARTS

COMMON ELECTRICAL PARTS (X & XE Series Ovens)

SEE

FIGURE

4440297 1/3 HP MOTOR - 2 SPEED - 120V - 50/60 HZ x x x x

1161836 MOTOR MOUNTING PLATE ASM. x x x x

KEY

2 1 1046599 BLOWER WHEEL x x x x
2 2 1160010 OVEN LIGHT SOCKET x x x x

2 3 1160009 OVEN LIGHT BULB x x x x

NO.

PART

NO.

4440298 1/3 HP MOTOR - 2 SPEED - 208/236V - 50/60 HZ x x x x
1161799 MOTOR MOUNTING BRACKET x x x x

1162843 TERMINAL BLOCK 2 POLE x x x x
1162850 TERMINAL BLOCK TRACK x x x x
1162842 TERMINAL BLOCK 18-4 CU WIRE

DESCRIPTION

X

UNITS

XS

UNITS

XE

UNITS

XSE

UNITS

PARTS - NEW STYLE 60/40 DOOR

1167315 LT. DOOR ASM. (60 Solid)

1 14 1167316 LT. DOOR ASM. W/GLASS PANEL (Optional)

1166268 CENTER DOOR SEAL - S.S (On Left Door)
1164561 CENTER DOOR SEAL (1092301, OLD STYLE 50/50

1 15 4440203 OVEN DOOR HANDLE KIT (Includes bolts and plugs)

1160894 DOOR HANDLE PLUG

60/40 door is a direct replacement for 50/50 door. however.

both doors must be replaced. 60 or 40 door can be out on
either side

4440335

SS DOOR SEAL KIT (REPLACES 1 TOP, 1 BOTTOM. 2

1173244 LT. DOOR ASM. (SOLID 50/50)
1173245 RT. DOOR ASM. (SOLID 50/50)
1173242 LT. DOOR ASM. (50/50 GLASS)
1173243 RT. DOOR ASM. (50/50 GLASS)

INTERCHANGEABLE DOOR PARTS

1164527 LOWER BRONZE BUSHING x x x x

1164547 LOWER SPACER x x x x

1164516 LOWER BUSHING RETAINER (Left or Right Door) x x x x
1 2 1087898 UPPER BUSHING RETAINER - LT. x x x x
1 3 1087899 UPPER BUSHING RETAINER - RT. x x x x
1 4-5 4440007 SPROCKET & PIN (Includes 4 and 5) x x x x
1 4 1019100 SPROCKET x x x x
1 5 1041200 SPRING PIN x x x x
1 6 1092000 BRONZE WASHER x x x x
1 7 1012496 PERMA VIEW WINDOW - 50/50 OR 60 GLASS FOR

complete is a direct replacement.

1043090
1 8 1029599 CHAIN x x x x
1 9 1164521 ROUND DOOR ROD x x x x
1 10 1164519 PASS THRU WELD ASM. x x x x
1 11 1164522 TURNBUCKLE x x x x
1 12 1160286 STRIKER BAR ASM. x x x x

1029501 MASTER LINK CHAIN x x x x

GAS CONVECTION OVENS
SECTION FOUR — PARTS

PAGE 4

DOOR MECHANISM COMPLETE (Includes 8 through

x x x x

x x x x

SEE

4 8 1088400

TOP TRIM CAP

x x x x

2 4 1171001

REAR AIR BAFFLE (Includes rack stops) (Direct

†1167552

SWIVEL CASTER ASM. WITH BRAKE (Required on

*1

146213

BOLT

- 3/8"-16 x

1"

HEX HEAD

(4

required)

x x x x

1164244

SOLID FRONT (Pilot outage top

deck. double deck

x x

x x

x

2 6 1165100

HEAT TUBE ASM. (Snorkle Tube)

x x x x

*A81-00010

STACKING KIT TO CON

VERT TWO X

-

10s TO X

-

20

1161489

FRONT BURNER BOX SHIELD

x x x x

x

x

2 9 6660 RACK GUIDE SUPPORT

x x x x

x

4440010

CABINET KNOB ASM.

x x x x

FIGURE

KEY

PART NO. DESCRIPTION

NO.

BODY PARTS

PARTS

X

UNITS

XS

UNITS

XE

UNITS

XSE

UNITS

1088401 LOWER TRIM CAP x x x x
1 18 1018202 LEFT FRONT TRIM (Next to Door) x x x x
1 19 1018201 RT. FRONT TRIM (Next to Door) x x x x

1 17 1161468 TOP GUARD x x x x

for 1165121) x x x x

2 5 1160289 REAR THUMB SCREW (1146329) x x x x

1165827 REAR AIR BAFFLE SPACER (4) (Also requires (4)

x x x x

1166819 SPEED NUT (4) (Required) x x x x

†1167551 SWIVEL CASTER ASM. - NO BRAKE (Required on

2 1/2" Toe Base double stacked.) x x x x

2 1/2" Toe Base double stacked.) x x x x

*1167235 6" PLATED LEG W/ADJUSTABLE FOOT (Bolt On) x x x x

*1146514 WASHER (4 required) x x x x

4440222 MOISTURE SHIELD (Pilot outage top deck, double

stacked units) x x x x

smooth front) x x x x
*1167885 2" HIGH WRAPAROUND BASE W/STAINLESS
*1167887 2" HIGH WRAPAROUND BASE W/STAINLESS

& BOTH SIDES

* 1167884 2- HIGH WRAPAROUND BASE W/STAINLESS

*1167886 2- HIGH WRAPAROUND BASE W/STAINLESS

& BOTH SIDES x

x

x

4 26 1167245 BOTTOM FRONT PANEL (Combustion Chamber x x x x

1167303 COMBUSTION CHAMBER DOOR - UPPER x x x x
1166694 COMBUSTION CHAMBER DOOR - LOWER x x x x

XS-10s TO XS-20 (With Bolt-on Legs) x x x x

*A81-00012 UNSTACKING KIT TO CONVERT X-20 TO TWO X-

XS-20 TO TWO XS-10s (With Bolt-on Legs) x x x x

2 7 1000312 OVEN RACK x
2 8 1173597 RACK GUIDES (1172684) x
2 8 1000313 OVEN RACK
2 8 1173596 RACK GUIDES (1172685)

C14-00022 REAR BURNER REST (1165056) x

x
x

C14-00023 REAR BURNER REST (1165058)

41 1093999 BACK FLUE (X-10, XS-10, XE-10. XSE-10) x x x x

1093995 BACK FLUE (X-20, XS-20, XE-20. XSE-20) x x x x

A81-00032 STAINLESS STEEL DOWN DRAFT DIVERTER -

6" DIA. CONNECTION (Single Deck Units) x x x x

A81-00034 STAINLESS STEEL DOWN DRAFT DIVERTER -

6" DIA. CONNECTION (Double Stacked Units) x x x x

GAS CONVECTION OVENS

SECTION POUR — PARTS

x

x
x

x

PAGE 5

X

X

X

PARTS

BODY PARTS (Continued)

KEY

NO.

B03-00032 REMOVABLE FRONT PANEL - STAINLESS STEEL W/FASTENERS

1167061 ENAMELED OVEN BOTTOM X X

1165866 BODY SIDE - LEFT - BLACK X X

1167249 OPEN RACK STORAGE BASE X X

PART

NO.

A59-00016
A59-00017 RETAINER (Keeps fastener from falling off panel)

1166770

D10-00010 STAINLESS STEEL LOWER HINGE COVER (Double Stacked Units)

1166688 OVEN FIRE PLATE - BAFFLE (2 required) X
1166274 FIRE PLATE SUPPORT (Raising Spreader) X X X X
1167248 OPEN RACK STORAGE BASE X
1165862 BODY SIDE - RIGHT - BLACK X

1165863 BODY SIDE - RIGHT - STAINLESS STEEL X
1165867
1167312 ENAMELED OVEN BOTTOM
1166691 OVEN FIRE PLATE - BAFFLE (2 required)

1165860 BODY SIDE - RIGHT - BLACK
1165864
1165861 BODY SIDE - RIGHT - STAINLESS STEEL
1165865

BAIL HEAD FASTENER

RECEPTACLE #85

BODY SIDE - LEFT - STAINLESS STEEL

BODY SIDE - LEFT - BLACK

BODY SIDE - LEFT - STAINLESS STEEL

DESCRIPTION

X

UNITS

X

XS

UNITS

X
X

X

X

XE

UNITS

X

X
X

X

XSE

UNITS

X
X

X
X
X
X

GAS RELATED PARTS

1170137 BURNER X X X X

1164920 RUNNER TUBE X X X X
1058475 LIGHTER TUBE ORIFICE - LP (#72 DMS) X X X X
1058462 LIGHTER TUBE ORIFICE - NAT. (#62 DMS) X X X X
1165065 MANIFOLD ASM. COMP. - NAT. X

1165066 MANIFOLD ASM. COMP. - LP X X

1008737 ORIFICE - NAT. (#37 DMS) X
1008751 ORIFICE - LP (#51 DMS) X
1165163 MANIFOLD ASM. COMP. - NAT.
1165164 MANIFOLD ASM. COMP. - LP

1008738 ORIFICE - NAT. (#38 DMS) X X

1008753 ORIFICE - LP (#53 DMS)
1053900 UNITROL VALVE REGULATOR CONVERSION KIT - NAT. X
1053906 UNITROL VALVE REGULATOR CONVERSION KIT - LP X

GAS CONVECTION OVENS
SECTION FOUR — PARTS

PAGE 6

X
X

X

X

X
X

X
X

X

STANDARD GAS IGNITION PARTS

PARTS

SEE

KEY

FIGURE

1164804 UNITROL COMBINATION CONTROL VALVE (120V1 - NAT X X
1165086 UNITROL COMBINATION CONTROL VALVE (120V) - LP X X

1165087 UNITROL COMBINATION CONTROL VALVE (208/240V) - LP X X
1165141 PILOT & BRACKET ASM. - NAT. X X
1165137 PILOT - NAT. X X

1165139 PILOT - LP X X
1165151 BRACKET X X
1161521 THERMOCOUPLE X X

1165190 PILOT SHIELD - TOP X X
1165191 PILOT SH1ELD - 3 SIDES X X

NO.

PART NO.

1165085

1165142

DESCRIPTION

UNITROL COMBINATION CONTROL VALVE (208/240V)- NAT

PILOT BRACKET ASM. - LP

X

UNITS

X X

X X

XS

UNITS

XE

UNITS

HOT SURFACE IGNITION SYSTEM

B93-00006 IGNITER MODULE (BLUE BOX) X X
A93-00007 IGNITER (FITS BLUE BOX) X X

A93-00008
A39-00006 IGNITER BRACKET NLA (Use 4440296) X X
A93-00010 120V TO 24V TRANSFORMER (Field converted units only) X X

A93-00011

4 17 C42-00001-01

4 17 C42-00001-02

1170140 BURNER & IGNITER BRACKET ASM. (BLUE BOX) X X
1170252 BURNER & FLAME SENSOR BRACKET ASM. X X

NOTE: For position in system and part number for part, see

1172278
1172272

1173291 BURNER & IGNITER BRACKET ASM. (BLACK BOX) X X

FLAME SENSOR

28V NEON COOK LIGHT
24V COMBINATION CONTROL GAS VALVE - NAT.
24V COMBINATION CONTROL GAS VALVE - LP

wiring diagram for Hot Surface Igniter.
IGNITER MODULE (BLACK BOX)
IGNITER-GOES WITH BLACK BOX

X X

X X
X X
X X

X X
X X

XSE

UNITS

GAS CONVECTION OVENS

SECTION FOUR — PARTS

PAGE 7

PARTS

FRONT CONTROL PANEL AREA

SEE

FIGURE

KEY

NO.

PART

NO.

DESCRIPTION

X XS

UNITS

XE XS

UNITS

X XS

C&H

UNITS

XE XSE

C&H

UNITS

X XS

RACK

TRACK

3 3 1170350 COOK LIGHT 250V (AMBER) x x x x x x
3 3 1170347 COOK LIGHT 125V (AMBER) x x x x x x
3 4 1172275 CONTROL KNOB x x x x x x

3 6 1172750 POLY PANEL (MAROON) COOK & HOLD
3 6 1173369 POLY PANEL (MAROON) RACK TRACK

x x

x x
3 7 1172716 SOUTHBEND LOGO x x x x x x
3 1 1165402 MARATHONER STICKER x x x x

3 1 1173427 RACK TRACK STICKER

5

1170283 CONTROL PANEL FRONT (COOK ONLY) x x
1172284 CONTROL PANEL FRONT COOK & HOLD

1170291 POLY PANEL COOK ONLY x x

x x x x

x x

x x

3,5 5 1170346 LIGHT SWITCH x x x x x x

5

1172252 DIAL PLATE SS x x

4 8 1088400 TOP TRIM CAP x x x x x x
4 9 1170343 DPST POWER SWITCH x x x x x x
4 10 1170350 COOK LIGHT 250V (AMBER) x x x x x x
4 10 1170347 COOK LIGHT 125V (AMBER) x x x x x x
4 11 1172277 TRANSFORMER 120V, 208V-240V to 24V, 50VA
4 12 1172271 CONTROL COOK & HOLD DEG F

x

x

x x x x
4 15 1161501 SAFETY SCREEN x x x x x x
4 16 1088401 LOWER TRIM x x x x x x

4 17 C42-00001-01 NATURAL GAS CONTROL VALVE (ELEC. IGN.)
4 17 C42-00001-02 LP GAS CONTROL VALVE (ELEC. IGN.)

4 18 B93-00006 MODULE. IGNITER, HOT SURFACE (BLUE BOX)
4 19 1170355 OVEN SUPPLY TUBE STANDARD "XS" SERIES
4 19 1170356 OVEN SUPPLY TUBE DEEP "X" SERIES

x
x

x

x
x

x

4 20 1165124 OVEN SUPPLY ASSM. x x x x x x
4 21 1041722 RIGHT OVEN LIGHT COVER BOX x x x x x x

1041730 LEFT OVEN LIGHT COVER BOX x x x x x x
4 23 1093999 TOP BACK FLUE ASSEM x x x x x x
4 24

WIRING DIAGRAM - SEE SERVICE SECTION x x x x x x

XS EXE

RACK

TRACK

x

x
x

x

GAS CONVECTION OVENS
SECTION FOUR — PARTS

PAGE 8

PAGE

9

PARTS

GAS CONVECTION OVENS

SECTION FOUR-PARTS

PARTS

FIGURE

4

FIGURE 3

GAS CONVECTION OVENS

SECTION FOUR — PARTS

PAGE 10