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
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
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 9175721335 ¾ 411151123111210
mm 2296891271795133076146102279381279584279305254
ABCDEFGHJKLMNOPQ
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.
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 Section2, 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 REMOVESEDIMENTS, 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 ISSHUT
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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