Southbend Range S60DD-2RR Owner’s Manual
IMPORTANT FOR FUTURE REFERENCE
___________________________
___________________________
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Owner’s Manual
Restaurant Ranges
S Series
Please complete this information and retain this
manual for the life of the equipment:
Model #:
Serial #:
Date Purchased:
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing or
MANUAL 1191904 REV 2 (5/14)
$21.00
WARNING
servicing this equipment.
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
S SERIES RANGES
MANUAL SECTION RR
SAFETY PRECAUTIONS
S SERIES RESTAURANT RANGES
SAFETY PRECAUTIONS
Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,
service personnel, or to the equipment.
DANGER
WARNING
CAUTION
NOTICE
This symbol warns of immediate hazards that will result in severe injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury or death.
This symbol refers to a potential hazard or unsafe practice that could result in injury, product
damage, or property damage.
This symbol refers to information that needs special attention or must be fully
understood, even though not dangerous.
WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other 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, qualied
people.
Warranty will be void if service work is performed by other than a qualied 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.
Copyright © 2014 by Southbend. All rights reserved. Published in the United States of America.
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OWNER’S MANUAL 1191904 REV 2 (5/14)
S SERIES RESTAURANT RANGES
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
veried 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.
TABLE OF CONTENTS
Table of Contents
Specications .........................................................................................................................................4
Installation ..............................................................................................................................................8
Operation ...............................................................................................................................................14
Cleaning ................................................................................................................................................17
Adjustments ..........................................................................................................................................19
Troubleshooting .....................................................................................................................................23
Read these instructions carefully before attempting installation. Installation and initial startup should be performed
by a qualied installer. Unless the installation instructions for this product are followed by a qualied service
technician (a person experienced in and knowledgeable with the installation of commercial gas an/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
The serial plate is located on the interior side of the lower front panel, as shown below.
Figure 1
Serial Plate is Located on
Inside Surface of Kick Panel
OWNER’S MANUAL 1191904 REV 2 (5/14)
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SPECIFICATIONS
S SERIES RESTAURANT RANGES
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 specications 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).
WARNING
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
There must be adequate clearance between ranges and combustible construction. Clearance must also be provided
for servicing and for operation.
Minimum Clearances for ranges with ovens:
Standard Oven Convection Oven Double Oven Base
Sides 10” 10” 10”
Back 10” 10” 10”
Floor 0” 0” 0”
Ranges are suitable for installation on combustible oors.
Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufciently to
permit the removal of the racks and for serviceability.
On ranges with a convection-type oven, a minimum of 2 inches clearance must be allowed behind the motor and the
rear non-combustible enclosure. Care must be taken to provide adequate air circulation to prevent the motor from
overheating.
ELECTRICAL SUPPLY
Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be
electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric Code,
ANSI/NFPA 70, or the Canadian Electrical Code, CSA C22.2, as applicable. An electrical diagram is located on the rear
of the range.
The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz,
single-phase prong plug. Some ranges instead have terminal connections. See the serial plate for maximum amperage
requirements.
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OWNER’S MANUAL 1191904 REV 2 (5/14)
S SERIES RESTAURANT RANGES
SPECIFICATIONS
GAS SUPPLY
The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement
and type of gas the range is congured for (natural gas or propane) is stated on the serial plate.
A 3/4” female NPT gas connection is located on the rear of the range (see Figure 2).
The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas
the range is equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is
adjusted at the factory.
These models are design-certied for operation on natural or propane gases. A kit for conversion to a different
type of gas is available from Southbend.
For natural gas, the regulator is set to 4” W.C. (0.99 kPa). For propane gas, it is set to 10” W.C. (2.48 kPa).
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in
accordance with local codes, or in the absence of local codes, with the applicable national codes.
This appliance should be connected ONLY to the type of gas for which it is equipped.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required
for satisfactory performance. A 1/8” pressure tap is located on the manifold to measure the manifold pressure.
An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the
range to which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all
gases. NEVER use an open ame to check for gas leaks. All connections must be checked for leaks after the
range has been put into operation. Test pressure should not exceed 14” W.C. (3.47 kPa).
OWNER’S MANUAL 1191904 REV 2 (5/14)
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Side View of Ranges WITH Convection Oven Side View of Ranges WITHOUT Convection Oven
O
Gas Connection
SPECIFICATIONS
S SERIES RESTAURANT RANGES
DIMENSIONS
The dimensions of the restaurant range are shown in Figure 2 below and on the next page.
Figure 2
Gas Connection
O
Electrical Connection
R
A
I
Gas Connection
24" Griddle
O
Electrical Connections
(for ranges with convection ovens)
R R
A
I
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L
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J
K
B
E
M
D D
C
Electrical
Connection
Q
J
K
B
FF G
E
L
NN
M
G
Gas Connection
P
OWNER’S MANUAL 1191904 REV 2 (5/14)
S SERIES RESTAURANT RANGES
EXTERIOR DIMENSIONS
SPECIFICATIONS
Model Number
S24...
S36...
with convection oven
S36...
with standard oven
S48..
with covection oven
S48...
with standard oven
S60...
with convection oven
S60...
with standard oven
Dimensions O & P: Gas connection is on rear of range and is 3.25” (82mm) from left side and 30.25” (768mm) above the oor.
Dimensions Q & R: Electric connection is on rear of range and is 6” (152mm) from left side and 24” (610mm) above the oor. Ranges with dual ovens have two electric connections with the second connection
6” (152mm) from right side.
A B C D E F G H I J K
24.38”
(619)
36.5”
(927)
36.5”
(927)
48.63”
(1235)
48.63”
(1235)
60.75”
(1543)
60.75”
(1543)
34”
(864)
41”
(1041)
34”
(864)
41”
(1041)
34”
(864)
41”
(1041)
34”
(864)
-
7.8”
(185)
-
7.8”
(185)
-
7.8”
(185)
-
Exterior Dimensions in Inches and (Millimeters) Cook Top
30”
(762)
30”
(762)
30”
(762)
30”
(762)
30”
(762)
30”
(762)
30”
(762)
31”
(787)
31”
(787)
31”
(787)
31”
(787)
31”
(787)
31”
(787)
31”
(787)
10”
(254)
10”
(254)
10”
(254)
10”
(254)
10”
(254)
10”
(254)
10”
(254)
2.75”
(70)
2.75”
(70)
2.75”
(70)
2.75”
(70)
2.75”
(70)
2.75”
(70)
2.75”
(70)
59.5”
(1511)
59.5”
(1511)
59.5”
(1511)
59.5”
(1511)
59.5”
(1511)
59.5”
(1511)
59.5”
(1511)
22.5”
(587)
22.5”
(587)
22.5”
(587)
22.5”
(587)
22.5”
(587)
22.5”
(587)
22.5”
(587)
31.0”
(787)
31.0”
(787)
31.0”
(787)
31.0”
(787)
31.0”
(787)
31.0”
(787)
31.0”
(787)
6”
(152)
6”
(152)
6”
(152)
6”
(152)
6”
(152)
6”
(152)
6”
(152)
Height
L
37.0”
(914)
37.0”
(914)
37.0”
(914)
37.0”
(914)
37.0”
(914)
37.0”
(914)
37.0”
(914)
Door
Depth
M
- -
15.5”
(394)
15.5”
(394)
15.5”
(394)
15.5”
(394)
15.5”
(394)
15.5”
(394)
Oven
Bottom
N
13”
(318)
13”
(318)
13”
(318)
13”
(318)
13”
(318)
13”
(318)
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 ranges must be installed in such a manner that the ow of combustion and ventilation air are not obstructed.
Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control
panel, or the bottom just below the oven compartment, as combustion air enters through these areas.
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.
Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6” past the
appliance and the bottom edge be located 78” above the 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 2” above the vent opening at the top of the range.
If the range is connected directly to an outside ue, a CSA design-certied down draft diverter must be installed at the ue
outlet of the oven and connected to the ue.
In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the OFF position. Do
this only long enough to check equipment performance. Then turn hood back on and let it run to remove any exhaust that
may have accumulated during the test.
OWNER’S MANUAL 1191904 REV 2 (5/14)
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INSTALLATION
S SERIES RESTAURANT RANGES
INSTALLATION
NOTICE
These installation procedures must be followed by qualied personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc.
states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation
requirements for equipment. Therefore, installations should comply with all local codes.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2,
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).
NOTICE
EXHAUST FANS AND CANOPIES: It is recommended that the range 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.
1. Cut the banding straps and remove the corrugated cardboard surrounding the range. If legs were shipped in the same
container, set them aside for installation in later steps of this procedure. Do not remove any tags or labels attached
to the range until the range is installed and working properly.
2. Lift the ue riser and shelf (if applicable) off the range and set it aside for installation later in this procedure.
3. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the range. Replace the bolt back
nto the threaded holes in the range.
4. If the range is to be installed on legs, go to Step 2a.
If the range is to be installed on casters, go to Step 2b.
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OWNER’S MANUAL 1191904 REV 2 (5/14)
S SERIES RESTAURANT RANGES
INSTALLATION
STEP 2A: ATTACH LEGS
A set of four legs is packed with ranges ordered with legs. (For ranges ordered with casters, go to Step 2b.)
A threaded leg pad is fastened to the base frame at each corner. Each leg has a corresponding mating thread. The legs
can be adjusted to overcome a slightly uneven oor.
1. Raise range sufciently to allow legs to be attached. For safety, “shore up” and support the range with an adequate
blocking arrangement strong enough to support the load.
2. Screw the legs into the holes in the centers of the leg pads. The legs should be fully screwed into the leg pads.
3. Lower range gently onto a level surface. Never drop or allow the range to fall.
4. Use a level to make sure that the range surface is level. The foot of each leg can be screwed in or out to lower or
raise each corner of the range.
5. Go on to Installation Step 3.
Figure 3
Installation of Legs
STEP 2B: ATTACH CASTERS
NOTICE
For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the
Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances,
CAN/CGA-6.16, 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 unit.
OWNER’S MANUAL 1191904 REV 2 (5/14)
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INSTALLATION
A set of four casters is packed with ranges ordered with casters (instead of legs).
A threaded leg pad is fastened to the base frame at each corner. Each caster has a corresponding mating thread. The
casters can be adjusted to overcome a slightly uneven oor. Casters are provided with a tting for proper lubrication
when required.
1. Raise range sufciently to allow the casters to be attached. For safety, “shore up” and support the range with an
adequate blocking arrangement strong enough to support the load.
2. Screw the casters into the holes in the centers of the leg pads. Install the casters that have a locking brake under the
front of the range.
3. Lower range gently onto a level surface. Never drop or allow the range to fall.
4. Use a level to make sure that the range surface is level. The casters can be screwed in or out slightly to lower or
raise each corner of the range.
5. Go to Installation Step 3
Figure 4
S SERIES RESTAURANT RANGES
Installation of Casters
STEP 2C: ATTACH RESTRAINT
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 unit.
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OWNER’S MANUAL 1191904 REV 2 (5/14)
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