Southbend Range SC-3S Operators Manual

COMPARTMENT STEAMER
STEAM COIL
(Manual Section CS)
OWNER’S MANUAL
INSTALLATION USER'S GUIDE
SERVICE
COMPARTMENT STEAMER
STEAM COIL
MODELS: SC-2S; SC-3S; SCDA-2S;
CSC-24S; CSC-36S; SCHD-2S
These instructions should be read thoroughly before attempting installation. Set up, installation and Performance Check should be performed by a qualified service technician. The Manufacturer, Southbend (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 'imitation of incidental or consequential damages, so the above limitation or exclusion thereto may not apply to you.
In the event you have any question concerning the installation, use, care, or service of the product, write Customer Service Department, Southbend Corporation, 1100 Old Honeycutt Rd., Fuquay-Varina, North Carolina 27526.
A MIDDLEBY COMPANY
Congratulations! You have just purchased one of the finest pieces of heavy-duty, commercial cooking equipment on
Warranty
............................... . ............... ..……………….......
1
Dimensions
..................................................…………............
2
SECTION SIX
— SERVICE
A MIDDLEBY COMPANY
the market 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 Corporation. 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
SECTION TWO STEAM FUNCTION
SECTION THREE COOKING CHART
SECTION FOUR MAINTENANCE
SECTION FIVE — OPERATION
SECTION SEVEN — PARTS
SECTION EIGHT — WIRING
CAUTION: WATER QUALITY IS THE MAJOR FACTOR AFFECTING THE PERFORMANCE OF YOUR
APPLIANCE. INCOMING WATER HARDNESS SHOULD NOT EXCEED 2.0 PPM GRAINS AND THE pH SHOULD NOT EXCEED 7.5. IF YOU ARE UNSURE OF WATER CONDITIONS, HAVE IT ANALYZED. CONSULT YOUR LOCAL WATER DEPARTMENT OR A COMPETENT WATER CONDITIONER AGENCY. FAILURE OR MALFUNCTION OF THIS APPLIANCE DUE TO POOR QUALITY OF WATER IS NOT COVERED UNDER THE WARRANTY.
Retain this manual for future reference.
Service Connections ........................................……............... 2
Functioning Mode ...................................................………..... 5
Capacities………………………………………………………… 6 Pan Selection…………………………………………………….. 6, 7
Time Schedules ................................................………........... 6, 7
Periodic Maintenance .........................................…................ 8-14
Operating Instructions..........................................……............ 15
Service Information .........................................……............ ... 16
Parts List .........................................................…………......... 23
Wiring Diagrams ..............................................………........... 35
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.
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.
southbend
1100 Old Honeycutt Road Fuquay –Varina, NC 27526 (919) 552-9161 FAX (919) 552-9798 (800) 348-2558
COMPARTMENT STEAMER
STEAM COIL
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 can not 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 (25) 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 WARRANTY
- REPLACEMENT 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."
SOUTHBEND – Effective February 1, 1990
INSTALLATION & SERVICE CONNECTIONS
SECTION 1: MODELS: SC-2 & SC-3
FIG. 1
inches 9 17 5 7 2 13 3 5 ¾ 4 11 15 11 23 11 12 10
mm 229 689 127 179 51 330 76 146 102 279 381 279 584 279 305 254
A B C D E F G H J K L M N O P Q
LEGEND
SS 3/4" Female pipe connection for steam supply at 30 - 50 p.s.i. EC Electrical Connection 120 Volts, 60 Hertz single phase with grounding wire required
unless otherwise specified.
DR Boiler and compartment drain approx. 2" in diameter. Provide open air gap type drain.
CW Cold Water supply. Provide 3/8" copper tube.
HW Hot Water supply to Boiler. Provide 3/8" copper tube. A Backflow Prevention Device
acceptable to BOCA Code or equivalent must be installed in this line.
ST Steam take-off locations to supply steam to adjacent units if desired.
2
INSTALLATION & SERVICE CONNECTIONS
SECTION 1: MODELS: SC-2 & SC-3
INSTALLATION INSTRUCTIONS Set Cooker in place and level appliance using spirit level. Mark hole locations on floor through
anchoring holes provided in flanged adjustable feet. Remove appliance and drill holes into locations marked on floor and insert proper anchoring devices. Set Cooker back in proper position. Re-level the appliance, leveling the unit left to right and front to back. Appliance should be elevated on the right 1/16" to 1/8" to assure proper compartment drainage. Bolt and anchor appliance securely to the floor. Seal bolts and flanged feet with Silastic or equivalent compound.
INFORMATION TO STEAM FITTER Each cooking compartment requires approximately 1 BHP (34.5 IDS. of steam per hour) to operate
satisfactorily. Therefore, a Model SC-2 requires 2 BHP and a Model SC-3 requires 3 BHP. Assuming availability of 30 p.s.i. supply steam pressure immediately to the appliance, then pipe sizes of
1/2". 3/4" or 1" will deliver respectively 90, 165 or 285 lbs. of steam per hour to the appliance Heat Exchanger. From the foregoing to use a 1/2" pipe line would most likely prove inadequate
An extremely important consideration is the pressure drop that will occur through the steam supply line from its point of origin to the appliance. The greater the length of piping and number of valves and elbows, the greater will be the pressure losses.
Consider a pressure drop of 1 (one) p.s.i. for each straight length of pipe equivalent to 120 diameters of that pipe. Thus, a 1" pipe having a straight length of 120" (10 ft.) is equivalent to 120 diameters of that pipe and will have a pressure loss of 1 p.s.i. through that pipe.
EXAMPLE
10 p.s.i. Supply Pressure
9 p.s.i. Available
Pressure
3
INSTALLATION & SERVICE CONNECTIONS
SECTION 1: MODELS: SC-2 & SC-3
Note, in 3/4" pipe size. that a Standard 90° Elbow, an Angle Valve and a Globe Valve are equivalent to
1.8 feet, 10 feet and 18 feet respectively of straight pipe. Similarly, in 1" pipe size, a Standard 90° Elbow, an Angle Valve and a Globe Valve are equivalent to
2.2 feet, 12 feet and 23 feet respectively of straight pipe.
EXAMPLE
Total of above = 20 + 2.2 + 3 + 2.2 + 17 + 23 + 10 + 2.2 = 79.6 feet. Since each 10 feet is equivalent to 1 p.s.i. pressure loss, 79.6 feet is equivalent to approximately 8 p.s.i. pressure loss and pressure available at end of line is approximately 32 p.s.i. from an original Boiler supply of 40 p.s.i.
It is suggested that, wherever possible, the steam supply line to the appliance be a separate line from the steam source. If the appliance must be supplied from a line supplying other appliances, the pipe sizes and pressure will have to be verified. Further, during idle periods, when the steam in the supply line is not in use. water will form from condensed steam in the supply line and it is advisable to prevent water pockets from forming in the steam line and impeding the steam flow when it is required. Therefore. contrive to have the steam supply line level or run slightly downward towards the appliance. Install a Ball Float Trap near the appliance to drain out water (condensed steam) from the line to assure clean dry steam to the appliance.
4
STEAMER FUNCTIONING MODE
SECTION 2: MODELS: SC-2 & SC-3
Steam, Power, hot and cold water, must be supplied to these Steamers. Refer to Section 1, Service Connections.
These Steamers are intended for use in commercial establishments. They are floor supported, are steam heated and incorporate steel enclosures to contain live electrical parts.
The Cooker consists of two or three compartments and is the upper portion of the Steamer. Each compartment is provided with its own Solenoids, Interlock Switches, Timer, Pilot Light, Operating Handle and Door. When a compartment is off, or de-energized, the Exhaust Solenoid Valve is open and the inlet Steam Solenoid Valve is closed. Pans, containing food properly portioned, are placed into guided racks or unto wire shelves provided in each compartment. When the door is closed, the Timer dialed and the Operating Handle is pulled out to the locked position, (which also locks the door and engages the Interlock Switches), the valves are energized. Steam reduced to maximum 6 p.s.i. pressure by the Pressure Regulating Valve will then be permitted to enter the compartment but not exit. Air, captured in the sealed compartment is allowed to exhaust through the Compartment Vent which will close at approximately 180°F, whence the compartment becomes an entirely sealed chamber. The duration of the cooking cycle is controlled by the Timer and when desired time has elapsed. Timer will read '0' and will set off an audible Buzzer and de-energize valves. Buzzer must be silenced by releasing the Operating Handle and presumably door opened to remove cooked food.
The Cabinet is the lower portion of the Steamer and contains components which control the functioning of the Heat Exchanger. A switch located on the front face of the Generator Control Box, when turned ON will provide power for the appliance and also initiate and maintain steam generation in the Heat Exchanger which in turn supplies steam to the compartments.
The Heat Exchanger is an ASME approved pressure vessel much similar to a boiler but internally it contains a copper steam coil sealed off from the rest of the vessel so that movement of fluids and/or steam is not possible from the copper coil to the vessel interior. The steam coil is supplied with pressurized steam from an outside source and simply "exchanges" the heat derived from that steam to generate usable steam from "clean" water fed into the pressure vessel. It should be noted that because of the separation already mentioned this system permits the utilization of an outside steam source that may be contaminated or toxic but being restricted cannot come in direct contact with food.
Refer to Periodic Maintenance, Section 4, for detailed version of components and controls.
5
PAN SELECTION & TIME SCHEDULES
SECTION 3: MODELS: SC-2 & SC-3
COMPARTMENT CAPACITIES
The Cooker compartments are provided with either removable shelf supports with slide out shelves OR universal pan supports. The following capacities for each compartment are based on full size, 12" x 20", pans and depths indicated.
Shelf supports with shelving can accommodate: 6 - 2-1/2" deep full size pans or
4 - 4" deep full size pans or 2 - 6" deep and 2 - 2-1/2" deep full size pans.
Universal pan supports can accommodate: 8 - 2-1/2" deep full size pans or
4 - 4" deep full size pans or 2 - 6" deep and 2 - 2-1/2" deep full size pans.
Food placed in pans must, where possible, be evenly spread out and not protrude above pans since steam circulation between pans in the compartment will be impeded.
Always preheat compartments for satisfactory results. When a11 compartments are to be used at the same time, allow one compartment
to recover steam pressure (approx. 4-1/2 p.s.i.) before commencing cooking operation on next compartment.
When time does not allow for defrosting of frozen vegetables such as loose pack peas. corn, diced carrots, etc., they may be cooked at once provided half suggested portions in Cooking Chart are used.
COOKING CHART
ITEM PAN DEPTH
(FULL SIZE) IN MINUTES PER PAN OF PANS
TIMER SETTING
WEIGHT LBS NUMBER
Beans 2-1/2" 10 - 12 5 1 - 3 Lima & Reg. Perforated 13 - 15
4-6 Beans 2-1/2" 15-20 6 1 - 3 Waxed Perforated 20 - 25
4-6 Broccoli 2-1/2" 8-10 6 1 - 3 Waxed Perforated 10 - 12
4-6 Broccoli 2-1/2" 10 - 15 6 1 - 3 1/2" - 3/4" Perforated 15-20 Stalks
4-6
Canned 2-1/2" 4-5 7 1 - 3 Vegetables Solid 5-8
4-6
6
PAN SELECTION & TIME SCHEDULES
SECTION 3: MODELS: SC-2 & SC-3
COOKING CHART - cont'd
ITEM
PAN DEPTH (FULL SIZE)
TIMER SETTING
IN MINUTES
WEIGHT LBS
PER PAN
NUMBER OF PANS
Carrots (sliced) 2-1/2" 18 - 21 9 1 - 3
Perforated 21 - 25
4-6
Corn 2-1/2" 9-10 5 1 - 3
Perforated 11 - 13
4-6 Chicken 2-1/2" 18 - 25 8 1 - 3 Blanched-Cut Perforated 25 - 30
4-6 Eggs - out of 2-1/2" 6-7 4 dozen 1 - 3
Shell Solid 7-8
4-6 Eggs - in 2-1/2" 2-3 3 dozen 1 - 3
Shell Perforated 4-6
4-6 Fish-Fillets 2-1/2" 8-12 3 1 - 3
Perforated 10 - 15
4-6 Meatloaf 2-1/2" 35 - 40 15 1 - 3
Solid for Broth 40 - 45
4-6 Peas 2-1/2" 6-7 5 1 - 3
Perforated 8-9
4-6 Potatoes cut 2-1/2" 20 - 25 10 1 - 3 Regular Perforated 25 - 30
4-6 Potatoes cut 2-1/2" 15 - 18 10 1 - 3 French Fry Perforated 18 - 20
4-6 Spinach 4" 3-5 3 1 - 2 cut, cleaned Perforated 4-6
3-4 Rice 4" 22 - 24 4 1 - 2 1 Gallon Water Solid -,25-27
3-4 Spaghetti 4" 20 - 22 3 1 - 2
1-3/4 Gal. Water Solid 23 - 26
3-3 Turkey 2-1/2" 50 - 60 10 - 12 1 - 3 Perforated 60 - 75 4-6
7
PERIODIC MAINTENANCE
SECTION 4: MODELS: SC-2 & SC-3
FIG. 2
8
PERIODIC MAINTENANCE
SECTION 4: MODELS: SC-2 & SC-3
Steamers are made of two sections, the Cabinet and the Cooker. Fig. 2: The Cabinet is the lower section of the Steamer and not only does it provide a base for the Cooker to be
positioned at a proper working height but also provides the enclosure for the Heat Exchanger. FRONT VIEW Item A: The Heat Exchanger. Refer to Section 2, Functioning Mode.
Item B: A Steam Solenoid (electrically operated) Valve is plumbed to the entry side of the steam coil and when energized will open and allow pressurized steam (approximately 30 to 45 p.s.i.) to enter the steam coil.
Item C: A Thermostatic Steam Trap is plumbed to the exit end of the steam coil and is a mechanical device that closes on high temperatures and opens when the temperature drops. This allows air and water formed from condensate to exhaust out of the steam coil but will retain steam being of a higher temperature.
Item D: The Water Level Control is a mechanical switch intended to maintain proper water level in the Heat Exchanger. A Float is contained within the chamber of the Water Level Control and when it drops, it will trip the switch in the control and demand sufficient water to replenish it to the proper level.
A MANUAL VALVE LOCATED DIRECTLY BELOW THE WATER LEVEL CONTROL CHAMBER MUST BE OPENED BRIEFLY AT LEAST ONCE A WEEK TO BLOWDOWN SEDIMENT AND SCALANT THAT MAY BE LODGED IN THE CHAMBER. FAILURE TO DO SO MAY CAUSE EXCESSIVE ACCUMULATION. SEIZURE OF THE FLOAT AND EVENTUAL MALFUNCTION OF THE WATER LEVEL CONTROL.
Item E: The pressure Gauge is directly above and threaded to the Water Level Control. It should read '0' during shut down and function in a range of approximately 9 to 13 p.s.i. during operation of the Heat Exchanger.
Item F: The Water Gauge assembly has a glass tube to permit visual verification that water level is being maintained in the Heat Exchanger during operation. The manual valves at the top and the bottom of this assembly must be fully open and only closed if damage should occur to the glass tube.
OBSERVE THAT THE WATER IS CLEAN AND CLEAR IN THE GLASS TUBE. THE APPEARANCE OF EXTREME MURKINESS IN THE WATER INDICATES INADEQUATE WATER QUALITY AND WILL CAUSE FAILURE OF CONTROLS AND THE APPLIANCE. WARRANTY DOES NOT COVER MALFUNCTION DUE TO POOR WATER CONDITIONS.
9
PERIODIC MAINTENANCE
SECTION 4:
MODELS: SC-2 & SC-3
Item G: Boiler Blowdown Valve is plumbed to the drain pipe of the Heat Exchanger and when specified as automatic will be a solenoid (electrically operated) valve which will close when energized in order to facilitate maintenance of proper water level in the Heat Exchanger.
HOWEVER, THE STEAMER SHOULD BE SWITCHED OFF AT LEAST ONCE DAILY WHICH WILL DE-ENERGIZE AND OPEN THE VALVE IN ORDER FOR THE BLOWDOWN PROCEDURE TO OCCUR AND REMOVE SEDIMENTS, SCALANTS AND LIME BUILD-UP IN THE HEAT EXCHANGER. IF THE APPLIANCE IS SUPPLIED WITH A MANUAL VALVE. IT SHOULD BE OPENED DAILY WHEN THE APPLIANCE IS SHUT DOWN.
Item H: Generator Control Box is fastened permanently to the left top portion of the Cabinet directly behind the left cabinet door. It contains provisions for field wiring and a number of controls. A removable bolted cover panel is provided for internal access.
Item J: Power Switch is fastened to the front face of the Generator Control Box and when switched ON will automatically begin the steam generating process in the Heat Exchanger.
Item K: Pilot Light is located directly above the Power Switch and when lit (green) indicates power is ON.
Item L: Operating Pressure Switch is fastened to the inside bottom front of the Generator Control Box and is plumbed to sense the pressure in the Heat Exchanger and thence control the operating cycle of the Steam Solenoid Valve (Item B). This switch is factory set to energize the Steam Solenoid Valve at 9 p.s.i. and de­energize it at 12 p.s.i. thus maintaining a pressure range in the Heat Exchanger between 9 p.s.i. to approximately 13 p.s.i. (over ride considered).
Item M: Hi-Limit Switch is similar to and is located directly behind the above switch (Item L). It is a protective device intended to shut off the Steam Solenoid Valve at approximately 14 p.s.i. and will only function if the Operating Pressure Switch fails.
Item N: Solenoid (Hot Water) Valve is fastened to the bottom of Generator Control Box immediately to the right of Item L. This valve feeds hot water to the Heat Exchanger but its functioning is entirely dependent on the Water Level Control (Item D).
Item O: Solenoid (Cold Water) Valve is fastened to the bottom of the Generator Control Box directly behind Item N. This valve supplies cold water to condense live steam before it exhausts into the drain and its functioning is controlled by a thermostat.
10
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