INSTALLATION, SERVICE
& PARTS MANUAL FOR
SNORKEL GAS CONVECTION OVEN MODELS:
SG-22, SG-2SM, SG-1010, SG-10SM
ELECTRONIC IGNITION MODELS:
SG-22E, SG-2SME, SG-1010E, & SG-10SME
VULCAN-HART CORPORATION, 3600 NORTH POINT BOULEVARD, BALTIMORE, MARYLAND 21222
IMPORTANT
OPERATING, INSTALLING AND SERVICE PERSONNEL
Operating information for this equipment has been prepared for use by qualified and/authorized
operating personnel.
All installation and service on this equipment is to be performed by qualified, certified, licensed and/
authorized installation or service personnel, with the exception of any part marked with a + in front of
the part number.
Service may be obtained by contacting the Factory Service Department, Factory Representative or
Local Service Agency.
DEFINITIONS
QUALIFIED AND/OR AUTHORIZED OPERATING PERSONNEL
Qualified or authorized operating personnel are those who have carefully read the information in this
manual and are familiar with the equipment's functions or have had previous experience with the
operation of the equipment covered in this manual.
QUALIFIED INSTALLATION PERSONNEL
Qualified installation personnel are individuals, a firm, corporation or company which either in
person or through a representative are engaged in, and are responsible for:
1. The installation of gas piping from the outlet side of the gas meter, or the service regulator when
the meter is not provided, and the connection and installation of the gas appliance. Qualified
installation personnel must be experienced in such work, be familiar with all precautions required,
and have complied with all requirements of state or local authorities having jurisdiction.
Reference in the United States of America - National Fuel Gas Code ANSI Z223.1 (Latest
Edition). In Canada - Canadian Standard CAN/CGA-B149.1 NAT. GAS (Latest Edition) or
CAN/CGA-B149.2 PROPANE GAS (Latest Edition).
2. The installation of electrical wiring from the electric meter, main control box or service outlet to
the electric appliance. Qualified installation personnel must be experienced in such work, be
familiar with all precautions required, and have complied with all requirements of state or local
authorities having jurisdiction. Reference: In the United States of America - National Electrical
Code ANSI NFPA No. 70 (Latest Edition). In Canada - Canadian Electric Code Part 1 CSAC22.1 (Latest Edition).
3. The installation of steam piping from the source of supply to the service inlet of the appliance.
Qualified installation personnel must be experienced in such work, be familiar with all precautions
required, and have complied with all requirements of state or local authorities having jurisdiction.
QUALIFIED SERVICE PERSONNEL
Qualified service personnel are those who are familiar with Vulcan equipment who have been
endorsed by the Vulcan-Hart Corporation. All authorized service personnel are required to be
equipped with a complete set of service and parts manuals and stock a minimum amount of parts
for Vulcan equipment.
IMPORTANT NOTES FOR ALL VULCAN APPLIANCES
1. These units are produced with the best possible workmanship and material. Proper installation is vital if best
performance and appearance are to be achieved. Installer must follow the installation instructions carefully.
2. Information on the construction and installation of ventilating hoods may be obtained from the "Standard for the
installation of equipment for the removal of smoke and grease laden vapors from commercial cooking equipment,"
NFPA No. 96 (latest edition) available from the National Fire Protection Association, Battery March Park, Quincy
MA 02269.
3. For an appliance equipped with a flexible electric supply cord, the cord is equipped with a three prong (grounding)
plug. This grounding plug is for your protection against shock hazard and should be plugged directly into a properly
grounded three prong receptacle. Do not cut or remove the grounding prong from this plug. If the appliance is not
equipped with a grounding plug, and electric supply is needed, ground the appliance by using the ground lug
provided (refer to the wiring diagram).
(FOR GAS APPLIANCES ONLY)
4. Do not obstruct the air flow into and around the appliance. This air flow is necessary for proper combustion of
gases and for ventilation of the appliance. Provisions for ventilation of incoming air supply for the equipment in the
room must be in accordance with National Fuel Gas Code ANSI Z223.1 (latest edition).
5. Do not obstruct the flow of flue gases from the flue duct (when so equipped) located on the rear (or sides) of the
appliance. It is recommended that the flue gases be ventilated to the outside of the building through a ventilation
system installed by qualified personnel.
6. 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 (latest edition), and Addenda, Z21.69a (latest
edition), and a quick-disconnect device that complies with the Standard for Quick-Disconnect Devices for Use With
Gas Fuel, ANSI Z21.41 (latest edition), and Addenda, Z21.41 a (latest edition) and Z21.41 b (latest edition), and (2)
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 the
restraint is necessary, reconnect this restraint after the appliance has been returned to its originally installed
position.
7. 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 psig (3.45 k Pa).
8. The appliance must be isolated from the gas supply system by closing its individual manual shutoff valve during
any pressure testing of the gas supply system at test pressures equal to or less than 1/2 psig (3.45 k Pa).
CAUTIONS
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS
AND LIQUIDS IN THE VICINITY OF THIS EQUIPMENT OR ANY OTHER
APPLIANCE.
1. KEEP THE APPLIANCE FREE AND CLEAR FROM ALL COMBUSTIBLE SUBSTANCES.
2. IN THE EVENT A GAS ODOR IS DETECTED, SHUT UNIT(S) DOWN AT THE MAIN
SHUTOFF VALVE AND CONTACT THE LOCAL GAS COMPANY OR GAS SUPPLIER
FOR SERVICE.
3. POST IN A PROMINENT LOCATION, INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE SMELL OF GAS IS DETECTED. THIS INFORMATION MAY BE OBTAINED FROM A
LOCAL GAS SUPPLIER.
CAUTIONS (Continued)
CLEARANCES: FROM THE TERMINATION OF THE
APPLIANCE FLUE VENT TO THE FILTERS OF THE
HOOD VENTING SYSTEM, AN 18 INCH MINIMUM
CLEARANCE MUST BE MAINTAINED.
REFERENCE: ANSI/NFPA 96-1984 4-1.2.2.2. OF THE
NATIONAL FIRE PROTECTION ASSOCIATION, INC.,
BATTERYMARCH PARK, QUINCY, MA 02269. AND
NATIONAL BUILDING CODE 1976 SEC. 1015.7b (2)
OF THE AMERICAN INSURANCE ASSOCIATION
ENGINEERING AND SAFETY SERVICE, 85 JOHN
STREET, NEW YORK, N.Y. 10038.
LOADING: BEFORE LOADING THE OVEN SET THE
LOAD CONTROL DIAL TO THE PROPER SETTING
FOR THE PRODUCT AND THE COOKING LOAD
(SEE SEPARATE COOKING CHART).
OPENING OVEN DOORS: BEFORE OPENING THE
OVEN DOORS, PUSH THE AUXILIARY FAN SWITCH
TO THE "OFF" POSITION.
OPENING OVEN DOORS WILL AUTOMATICALLY
CUT "OFF" THE FAN AND THE HEATING
ELEMENTS, BUT IF THE FAN SWITCH IS NOT
PUSHED TO THE "OFF" POSITION, HOT AIR
GATHERED WITHIN THE OVEN CAVITY MAY BE
PUSHED OUT WHEN THE DOORS ARE OPENED.
CAUTION: DO NOT STAND DIRECTLY IN
FRONT OF THE OVEN WHILE
OPENING DOORS
WHEN OPENING THE DOORS, THE OPERATOR
SHOULD PULL DOOR HANDLES OPEN WHILE
SIMULTANEOUSLY STEPPING BACK AWAY FROM
THE FRONT OF THE UNIT.
LOAD THE OVEN AS QUICKLY AS POSSIBLE TO
CONSERVE HEAT. CENTER PANS ON THE RACKS.
HI LIMIT: IS A PROTECTIVE DEVICE WHICH
SENSES THE TEMPERATURE OF THE UNIT TO
PREVENT APPLIANCE OVERHEATING.
THE HI LIMIT OPERATES INDEPENDENTLY AND
WILL AUTOMATICALLY CAUSE UNIT SHUTDOWN
SHOULD THE PRIMARY CONTROL FAIL.
IF THIS SITUATION OCCURS, DO NOT ATTEMPT
TO BYPASS THE HI LIMIT. SHUT UNIT DOWN AND
CONTACT A SERVICE AGENCY.
4
VULCAN SNORKEL™ GAS CONVECTION OVEN
INSTALLATION, SERVICE and PARTS MANUAL INDEX
Vulcan Snorkel™ is produced with the best possible
workmanship and material. Proper usage and
maintenance will result in many years of satisfactory
performance.
DESCRIPTION PAGE
DEFINITIONS OF PERSONNEL (Operating, Installation and Service)
and SHIPPING DAMAGE CLAIM PROCEDURES
CAUTIONS 114594-1 & 2
INDEX 114594-3
GENERAL THEORY OF OPERATION 114594-4
INSTALLATION INSTRUCTIONS 114594-5
SG-2SMT & SG-10SMT ADD-A-SECTION INSTRUCTIONS 114594-5 thru 11
INSTALLATION INSTRUCTIONS (Continued) 114594-12 thru 14
FLUE CONNECTIONS 114594-15
The manufacturer suggests that you thoroughly read this
entire manual and carefully follow all of the instructions
provided.
(Inside Front Cover)
TROUBLE SHOOTING SERVICE 114594-15 & 16
PARTS DESCRIPTION & REPLACEMENT 114594-17 thru 19
POWER PANEL - PARTS REPLACEMENT
PRESSURE REG. - PILOT ADJ. - ORIFICE DATA 114594-2
COOKING CHART 114594-22 & 23
REPLACEMENT PARTS LIST 114594-24 thru 44
REVISION PAGE (Inside Back Cover)
The rating plate stating the model number, serial
number, gas type, voltage and amperage is located
inside the lower front cover of the unit on the right hand
side.
Motors in Vulcan convection ovens are permanently
lubricated and require no additional maintenance.
The vent of this appliance should be checked every 6
months for restrictions.
A complete set of wiring diagrams are packed
separately in the unit.
A wiring decal is located inside the control panel
compartment.
114594-20
WARNING: Back and sides of unit must be installed 6"
from combustible construction.
5
GENERAL THEORY OF OPERATION
Figure 1 shows the air distribution and the path of the
flue products in the Vulcan Snorkel™ oven. There are
two tubular sheet metal burners which operate in an
insulated combustion chamber with minimum air
requirements. The flame chamber collects the heat
generated by the burners and directs it through the heat
exchanger tubes which are within the cooking
compartment. The heated flue products are collected in
a box above the oven compartment and directed to the
blower inlet through the Snorkel tube. The oven
compartment is heated indirectly via the heat exchanger
tubes and directly with the flue products drawn into the
oven by the Snorkel tube. A circulating fan also
distributes heat throughout the oven evenly. The two
vents in the top of the oven compartment evacuate
moisture and also vent the oven flue products.
The blower and solenoid operate independently of each
other. The blower operates as long as the doors and
closed or the auxiliary fan switch is actuated. The
solenoid is controlled by the thermostat and the Load
Control. The thermostat must be On and the thermostat
and the load control set to an operating position for the
solenoid to come On and supply heat the oven. Either
the thermostat or load control switch in the "Off" position
will shut off the solenoid.
In order to provide protection against a pilot outage
hazzard, a valve controls the main flow of gas to the
burner. As long as a pilot flame is present, the valve will
remain open. In the absence of pilot heat, the valve
closes, eliminating gas to the burner. Each burner has its
own valve which allows them to operate independently
of each other.
A snap acting door switch, mechanically linked with the
right hand door, shuts off both the heat and the blower
when the door is opened and will automatically reset
when the door is closed.
In ovens equipped with optional auxiliary fan switch, the
door inter-lock can be over-ridden by depressing the
"Auxiliary Fan Switch." The oven over-ride affects the
blower only (not the heat) and is intended for rapid
cooling of the oven interior.
Under "Component Description and Replacement"
section the detailed function of each component is
explained.
6
INSTALLATION INSTRUCTIONS
This appliance when installed must be electrically
grounded in accordance with National Electrical Code
ANSI C1-1981.
Vulcan ovens are produced with the best possible
workmanship and material. Proper installation is vital
if best performance is to be achieved. Please follow
these instructions carefully.
3. SG-22 & SG-1010 units are shipped in two
sections with a 7” leg stand mounted on the
bottom unit. Position bottom unit as near to the
final location as possible.
4. Pipe joint compounds used when connecting appliances to gas should be resistant to the action of
propane gas.
1. Remove crating with care. Remove all wood
blocking, packing material and accessories.
2. Each unit is factory equipped and electrically connected for use with type of gas and electric supply
indicated on rating plate behind the lower panelCheck the type of gas and electric supply
available.
5. Pipe joints should be tested for leaks with a soap
and water solution before operating the unit.
6. Mount the upper section on top of the lower section from the front of units. Allow the upper section
to overhang the lower unit at the front by approximately 8 inches. Refer to Detail A.
SG-2SMT AND SG-10SMT ADD-A-SECTION INSTRUCTIONS
PART A
PREPARING THE SG-2SMT UNIT FOR
STACKING.
(T in SMT indicates Top oven in double deck convection oven. B in SMB indicates Bottom oven in
double deck convection oven)
TOOLS REQUIRED FOR THIS PROCEDURE:
6" adjustable wrench, 1/4" socket drive, 7/16" hex
head socket, 6" long 1/4" driver extension, 5/16" hex
head socket and flat head screwdriver.
1. Disconnect the unit from the gas and the power
supply and remove two rear lower aluminized access panels. Remove panels using a 5/16" hex
head socket. Also remove S/S lower front cover. To
remove the front cover, slip a flat edged screwdriver
behind the panel and pop the panel off.
3. Using a 5/16" socket, remove the four bottom baffles
(2 front, 2 rear). (See Details B and C)
2. Using a 6" adjustable wrench and a 7/16" socket,
remove four screws (2 rear, 2 front) attaching the
leg stand to two burner insulation pans. Remove
and discard pans. (See Detail A)
7
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
4. Using a 5/16" socket, remove three 5/16" hex head
screws from the upper right hand back of the unit.
Install flue extension piece (a) to body back using
six 5/16" hex head screws. Do not fully tighten the
three screws on the right hand side of the flue
extension. Loosen the two 5/16" screws located on
the lower right hand back of the unit. (See Detail D)
5. Locate the back right hand side extensions piece
(b). Assemble by sliding the slotted right hand
side extensions between the body back and body
side. Tighten body back using the 5/16" screws
shown in Detail E. Assemble the left hand
extension piece (b1) in the same manner.
8
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
6. Return and face the front of unit. Remove four 5/16"
hex screws holding the front right hand body side
cover. (See Detail F)
9. Return to the back of the unit and face it. Loosen four
5/16" left hand body back hex head screws and (See
Detail I) remove the right hand body side cover (Now
to your left) to expose unit's manifold piping and
electrical connection.
7. Remove front right hand side body cover by holding
the cover at the top and bottom while lifting upward,
then pull straight out, away from oven. (See Detail
G)
8. While still facing the front of unit, remove six 5/16"
screws from the back right hand body side cover.
(See Detail H)
10. Remove the shut-off valve from the manifold pipe
assembly and connect tee and union manifold
assembly (c) to the unit regulator. (See Detail J)
9
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
11. Using a 5/16" socket, remove the side flue deflector
from the top of the unit. (See Detail K)
12. Remove the two remaining 7/16" bolts from the bottom
of the leg stand. Allow the unit to rest unbolted on the
stand until stacking is required.
PART B.
PREPARING THE SMB UNIT FOR STACKING.
TOOLS REQUIRED FOR THIS PROCEDURE:
5/16" hex head socket, 1/4" socket driver and 6" x 1/4"
socket drive extension.
1. Assemble aluminized flue housing (d) to SMB body top
using (8) 5/16" hex head screws. (See Detail L)
2. While facing the front of the unit disassemble three
5/16" hex head screws from the front right hand body
side cover. Remove body side cover by placing hands
at the top and bottom of cover while lifting upward, and
then pull and straighten out away from oven. (See
Detail M and Detail G)
10
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
3. While still facing the front of the unit. Remove six
5/16" hex head screws from the back right hand body
side cover.
4. Facing the back of the unit, remove four 5/16" hex
head bolts and the right hand body side cover (now
on your left) to expose the manifold and electrical
connection.
5. Assemble second half of manifold assembly (e) to
SMB section as shown in Detail N.
7. Place new full width flue deflector on rear top of
stacked units as shown in Detail N.
8. Assemble angled aluminized flue duct (f) to the back
right hand side of unit using five 5/16" hex head bolts.
DO NOT ASSEMBLE BOLTS TO THE FAR RIGHT
HAND SIDE OF FLUE DUCT YET. (See Detail 0)
6. Remove the SMT unit from the stand and carefully
stack onto the SMB UNIT. (This operation will require
the assistance of three other people.) Be sure to line
up parts properly.
11
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
9. Bolt two closure panels (g) to upper back of unit
using four 5/16" hex head bolts and finish
attaching angled flue duct as shown in Detail P.
11. Reinstall the SMT manifold cover using six 5/16" hex
head bolts (See Detail R)
12. Tighten down all but the two back 5/16" hex head
screws of the new flue deflector resting on top of the
SMT unit (See Detail S).
10. While facing back of unit, remove two 51/6" hex
head bolts holding two stacking braces to the SMB
unit. See Detail N. Reinstall the bottom side
manifold cover using fourteen 5/16" hex head
bolts (See Detail Q) and reassemble stacking
straps to the SMB and SMT sections.
13. Assemble black hood stacking strip to back of SMT
unit using four 5/16" hex head screws. (See Detail T)
12
SG-2SMT & SG-10SMT ADD-A-SECTION INST. (Continued)
14. Reassemble the top and bottom right front side
control covers using seven 5/16" hex head screws.
(See Detail U and Detail V)
NOTE: All convection oven sections built before
October, 1983 will require the use of a 3.7"
regulator. Any convection oven section built
after October, 1983 will require the use of a 6"
regulator. For orifice size differences, refer to
chart on page 21 of this manual.
a. To determine if your unit was built prior to October,
1983, refer to the rating plate serial number. The first
two digits of this number indicates the year, the
second two numbers indicates the month, i.e. YEAR
83 MONTH 10, SERIAL NUMBER 8310.
If your unit was built prior to October, 1983 proceed
to Step b.
b. New units are provided with a 6" pressure regulator
preassembled to the interconnecting manifold pipe.
15. Unit is now ready to be placed into operation.
f. Reconnect the unit to the gas supply and test for
leaks. Reinstall the side panel and continue with the
installation and operating manuals.
c. Turn off the gas supply and remove the 3.7 inch
pressure regulator from the existing unit.
d. Assemble the 3.7" regulator, removed in Step c, to
the interconnecting manifold as shown in Detail A.
e. Connect the manifold assembly to the unit making
sure that the 6 inch pressure regulator is connected
to the lower unit as indicated in Detail A.
13
INSTALLATION INSTRUCTIONS (Continued from Page 7)
7. Attach flue cover to the lower section with sheet metal
screws provided. Detail B.
8. Position upper section in line with lower section. Install
flue closure assembly, connecting upper and lower
sections with sheet metal screws provided. Detail C &
CA.
9. Install connection pipe with unions per Detail D.
10. Connect upper and lower units together at the front per
11. Be sure supply cords are accessible or connections
Detail E.
have been made to the junction box.
14
INSTALLATION INSTRUCTIONS (Continued)
12. Connect oven to gas supply through the shut-off
valve and gas pressure regulator provided. Locate the
shut-off valve in an accessible location.
Units for use on natural gas are equipped with a
pressure regulator with a preset outlet pressure of 6"
W.C. Units for use on propane gas have a regulator
with a preset outlet pressure of 10.0" W.C. Regulator
must be mounted horizontally to provide the preset
outlet pressure. If regulator is mounted in any other
position, the outlet pressure must be reset.
Note: Do not obstruct the leak limiter on pressure
regulator. A leak limiter is supplied with every regulator
to allow excess gas pressure to escape. Do not obstruct
leak limiter on gas pressure regulator as obstruction
may cause regulator to malfunction.
13. Connect the oven to the electric supply. 120 volt
ovens single phase units are equipped with a 7 ft. 3 in.
wire (including ground) supply cord. 120 volt appliances
are equipped with a three prong (grounding) plug for
your protection against shock hazard and should be
plugged directly into a properly grounded three prong
receptacle. Do not cut or remove the grounding prong
from its plug. 208/240 volts units with a single or three
phase motor are provided with a terminal block.
208/240 volt units must be electrically grounded at the
time of installation.
14. Either a draft diverter or a low profile deflector is
shipped with every oven. A low profile deflector is intended for use when the oven is installed under canopy
type hoods. When the oven is directly connected to a
vent system, a down draft diverter must be used.
15. Using a carpenter's level placed on a rack, adjust
the feet on the bottom of each leg, so that oven is level
from the front to back and side to side.
(Note: Level the oven when in its permanent position
only).
15
INSTALLATION INSTRUCTIONS (Continued)
16. Turn on the gas. Purge the gas line to remove air.
Check for leaks.
LIGHTING INSTRUCTIONS
(ELECTRONIC IGNITION)
CAUTION: Use a soap solution or similar means (do
not check with open flame).
17. PILOT LIGHTING INSTRUCTIONS:
Units with Standing Pilots (Ref. to Detail F).
1. If the pilot light is out, turn the master switch off,
open the doors, then wait 5 minutes before
relighting.
2. Light the pilot with a taper.
3. Turn the Master Switch to the "On" position.
4. Set the thermostat control knob to the desired
temperature. (See Cooking Chart for reference)
5. Set the load control to the proper setting. (See
Cooking Chart for reference.
6. For daily shutdown, turn the master switch, the
thermostat knob, and the load control knob to the
"Off" position.
7. For seasonal shutdown, extinguish the pilot,
turn master switch, thermostat knob and load
control knob to "Off" position.
NOTE: Pilot burner flames are preset at the factory
before shipping, approximately 1/2" high. The flame
should impinge on the sensing bulb located directly
below each pilot burner. If pilot does not light, turn the
gas off, wait 5 minutes and repeat steps 1 through 5 of
17. It is not necessary to repeat pilot lighting everyday.
For units with electronic ignition, pilot lighting is not
necessary. The main burners are spark ignited when
the thermostat is turned on.
1. Start Up Procedure:
Open The Doors, Turn The Thermostat And Load
Control To The "Off" Positions.
2. Turn The Master Switch To The "On" Position. A
Clicking Sound Will Be Heard. Pilots Have Ignited
When Clicking Stops.
3. Close Doors - Turn The Thermostat And The Load
Control To The Desired Setting. (See Cooking
Chart For Reference.)
4. For Daily Or Seasonal Shutdown:
Turn The Master Switch, The Thermostat And The
Load Control To The "Off" Position. (Turn the ShutOff Valve To the "Off" Position, Seasonal Only.)
NOTE: Photo Shows Alternate Harpe-Wyman
Protective Valve Construction.
CAUTION: Fan must rotate clockwise when viewed
through the oven door. On three phase motor units, fan
rotation can be reversed by interchanging any two
power supply leads. On single phase units with
incorrect fan rotation, contact factory.
16
FLUE CONNECTIONS
22.
Good ventilation, which includes flue connections and
room drafts, is just as important for correct oven
operation as adequate gas supply.
Generally speaking, ovens should never be directly
flue connected, if a direct flue system can be avoided.
The ideal method of ventilating an oven is the use of a
properly designed hood. Hood should extend about
6" beyond all sides of the appliance. The hood should
be connected to an adequate exhaust duct or system.
When ovens are installed in locations with low ceilings, care must be taken to insure proper clearance
for the flue products. Lack of this clearance above
outlet of rear flue piping will interfere with heat circulation in the oven and could create a fire hazard
condition. Refer to NFPA #96.
TROUBLE-SHOOTING – SERVICE
The following is intended to provide a guide for trouble
shooting procedure and covers some of the more
common problems with the equipment. The servicing
personnel, as with any other equipment, need to
become familiar enough with the circuit and the
components in order to be able to follow a logical
sequence of trouble shooting, and repair malfunctions
not mentioned in the following paragraphs.
The instruments necessary for trouble shooting would
be:
A. A.C. Voltmeter to measure line voltages up to 480
volts.
B. A.C. Amp-meter to measure line currents.
C. Accurate Thermometer to measure oven
temperature
up to 500°F.
Do not permit fans to blow directly at the oven and
wherever possible, avoid open windows next to the oven
sides or back, avoid wall type fans which create air cross
currents within the room.
It is also necessary that sufficient room air should be
allowed to enter the room to compensate for the amount
of air removed by any ventilating system. Otherwise, a
subnormal atmosphere pressure will occur, affecting oven
operation adversely and causing undesirable working
conditions.
A properly designed and installed hood will act as the
heart of the ventilating system for the room or area in
which the oven is installed, and will leave the oven
independent of changing draft conditions.
With the main power and oven circuit breakers "ON",
the master switch turned to the "ON" position and the
oven door closed:
Problem: 1. No blower, no heat
Procedure: Depress the Oven Light switch or turn
timer knob to "0" position. If the lights come On and
the Buzzer sounds, follow step B. If not, follow step A.
STEP A—Measure the voltage between leads 93 and
94 (The supply side) of the Master Switch.
If no voltage, check connection to Power Supply cord
and verify power at wall socket.
If 120 volts, measure the voltage across 21 and
If no voltage, the Master Switch is defective.
In the following paragraphs, the voltmeter is used to
measure the voltage between 2 phases on 208, 240,
480 volt and between one phase and neutral on
220/380 and 240/415 volt supplies. Do not measure
the voltage with respect to the chassis ground. For the
sake of simplicity, the measured voltage is referred to
120 volt, assuming that the supply is 120 volt. When
supply is 240 or 220, the measured voltage should
also be 240 or 220—it is also assumed that the voltage
rating of the oven matches exactly (within the
allowable supply tolerance) that of the field supply.
Refer to the appropriate wiring diagram which has
been packaged separately with this unit in an 11 x 14
clear plastic envelope.
17
If 120 volts, check for bad connection from the switch
terminal to the Thermostat and motor connections.
STEP B—Only the door switch can disable the blower
and heat at the same time. While opening and closing
the right hand door listen for a click near the top of
the right hand door. If no click, the door switch
requires adjustment. If the switch does click but no
heat or blower, the switch may be defective.
TROUBLE-SHOOTING - SERVICE (Continued)
Problem: 2. The blower is "ON" (with auxiliary
fan switch de-energized) but no heat.
Procedure: Turn the thermostat knob to about the
400°F. position. If the oven signal light is turned "ON",
follow step A; if not, follow step B.
STEP A — Oven indicator light is "ON". This is an indication that the door switch, and the thermostat are
functioning properly. The problem can then be related
to the load control switch or the solenoid.
Problem: 3. The oven heats up properly when
empty, but as soon as the food is put in it, the
temperature drops and the oven never
recovers.
Procedure: Meals containing excessive moisture can
cause the temperature to drop. Also, a cause of
temperature drop is excess load.
Problem: 4. The oven temperature keeps
increasing beyond the setting of the
thermostat.
Turn the load control knob to "HI" position.
Check the voltage between terminals L 1 & L 2 of the
load control switch.
If no voltage, check for bad connection or faulty lead
to the switch.
If 120 volts, check the voltage across H 1 & H 2 ter-
minals of the switch.
If no voltage, the switch is defective.
If 120 volts, check for defective solenoid or faulty
connection between the load control and the solenoid.
STEP B — Oven indicator light does not come "On".
This is an indication that the door switch, load control
or thermostat could be defective. (Check for a bad
connection between the master switch and the
thermostat, defective thermostat or bad connection
between the normally open contact of the door switches and leads going to the solenoids.
Procedure: If the thermostat indicator light cycles on
and off, check for defective solenoid. If the thermostat
light remains "On" check for defective thermostat
contacts.
Problem: 5 The motor turns off and
automatically comes back "ON" after a few
minutes.
Procedure: The internal thermal protector of the motor
is sensing a high temperature which is caused by:
A—High current. Check for clockwise rotation of the
shaft, for any binding on the shaft or the blower wheel
(the wheel should be rotated freely by a hand touch). If
none of the above, the motor may be defective.
B—High ambient. Check for hot air leakage from inside
the oven to the back through the light or motor
housings. Check to see if hot air is being blown on the
motor from the adjacent equipment.
Check for proper ventilation in the area.
208-240 volt units note: Sometimes the over current
affects the circuit breaker (15 amp breaker) before it
does the thermal protector; and the circuit breaker
keeps tripping to the "OFF" position.
18
PARTS, ORDERING-REPLACEMENT-ADJUSTMENTS
REPLACEMENT PARTS ORDERING
The following information must accompany a replacement
parts order or it cannot be filled.
A. Model and Style or Serial Number
B. Gas Type
C. Voltage and Phase
D. Appliance finish, Permafinish, Stainless Steel, etc.
(If applicable to part to be replaced). This information can
be found on the rating plate on the unit. Parts may be
ordered from your dealer, service agency, or parts
distributor.
WARNING: Turn the main gas valve and power
disconnect switch to "OFF" before servicing the
equipment. Reconnect the leads of the replacing
components exactly to the original position and reverse
procedure for adding the new component.
1. SWITCH PANEL
Remove two screws from the rear flange of the Switch
Panel louvered cover. Push cover back exposing switch
panel components.
B. Replacing the Thermostat
Remove rear body top.
Remove the thermostat bulb from it's two retaining
clips located in the right rear corner of oven cavity.
Push bulb and capillary tube through the grommet in the
cavity top.
Push bulb and capillary through the hole in switch
panel compartment.
Remove silicone tubing from capillary and save for
reinstallation.
Disconnect wires from thermostat. Remove control knobs
and mounting screws. Pull thermostat off back of panel.
When reinstalling thermostat, reverse procedure listed
above. Do not kink capillary or place sharp bend in bulb.
Thermostat Calibration Check
Use a calibrated potentiometer with a thermocouple
located in the center of the fan guard assembly.
Set the thermostat knob to a mid range temperature.
Allow adequate time for the temperature to stabilize.
Thermostat Calibration
A. Replacing Rocker Switches And Indicator
Lights
Remove all wire connections to a component. Make a
note of the terminal positions.
Compress spring clips on the top and bottom of the
component while forcing it out the front of the switch
panel.
Replace the component in the original position by pushing
through the front face of the switch panel until the spring
clips lock into place.
Reconnect wires to proper terminals.
Remove knob from dial shaft B.
Turn screw "A" clockwise to decrease temperature and
counterclockwise to increase temperature.
Note: 1/4 turn of screw "A" represents a temperature shift
of 35 degrees F.
19
PARTS, REPLACEMENT (Continued)
C. Load Control A.D.P.S.T.
This Cycling Switch varies, according to its setting,
the percent on-time of the output as shown below:
Dial Setting Percent On-Time
Hi 100
Hi— 83
Med+ 72
Med 60
Med— 48
LO+ 37
Lo 27
Off 0
INFINITE LOAD CONTROL SWITCH
The Load Control, as shown schematically, is connected in series with the thermostat, thus providing a
variable rate of temperature rise to reach the thermostat setting, as well as maintaining the temperature
at the final set temperature. Therefore, with the load
control set at Lo, it will take much longer to reach a
desired temperature than with a setting of Hi. The
cooking chart shows the necessary dial setting for
different food products.
the buzzer. The buzzer will continue to sound until the
knob is manually turned to "Hold" position where all
contacts are opened, (timer motor and buzzer turned
off).
To replace, remove the knob and the lock-nut—
reinstall same as item C.
2. BLOWER MOTOR
The blower motor has internal thermal protection, and
its sealed bearings do not require any lubrication. The
mounting of the blower assembly allows servicing from
inside the oven as follows:
Remove the fan cover.
Loosen the set screw on the centrifugal fan with
allen wrench.
Pull the centrifugal fan forward off of the motor
shaft with a wheel puller.
Remove the four nuts holding the motor mounting
plate. Pull the motor assembly forward and rest it on
the cavity bottom.
Remove the junction box cover and supply leads.
Rest the motor on its back. Remove four flat head
screws, lockwashers, nuts and spacers used to
fasten the motor mounting plate to the motor.
CAUTION: The motor is suitable for connection to two
different voltage supplies. Check the connection
instruction inside the motor junction box cover to
assure the proper connection for the available voltage
supply.
To replace this switch remove the knob and the lock
nut. To reinstall, make sure the dimples on the face of
the switch fall in the slot of the switch panel in order to
prevent it from rotating.
The direction of rotation is clockwise as viewed from
inside the oven. The 1-phase motors are internally
designed for C.W. rotation. On 3-phase motors, interchange any two supply leads to convert C.C.W. to
C.W. rotation.
D. Timer (one or five-hour models).
The normally open and common contacts of the
electric timer are connected together, energizing the
timer motor when the knob is set to the desired position. Once the timer completes its set interval (at the
zero mark) the common terminal disconnects from
timer motor (shuts the motor off) and connects with
20
PART REPLACEMENT (Continued)
3. OVEN LIGHTS
The two 50 watt, 120 volt bulbs are connected in series
in the electric ovens and in parallel in the gas
convection ovens.
To replace lamps, remove the four mounting bolts
holding the lamp window assembly. Both the lamp, as
well as the socket can now be serviced. Make sure the
replacement lamp is the high temperature type and is
not larger than 50 watts.
4. DOOR SWITCH
With the oven door closed, the normally open contact of
the door switch is closed providing power to the heat
and motor controls. When the door opens,
the normally open contact is de-energized, and the
solenoid and the blower are turned off.
To adjust or replace the door switch (refer to Detail G),
remove the two mounting screws on the underside of
the top finishing piece. Depress the door catches up
inside the top channel and pull the top finishing piece
off.
The door switch is controlled by a cam type device
mounted to the top of the right hinge pin. The cam must
actuate the door switch when the door is approximately
3 inches from being closed.
To replace the door switch, remove the mounting
screws on the door switch support bracket and remove
the defective switch from the bracket.
21
POWER PANEL-PART REPLACEMENT
A. CONTACTOR The 3-pole motor contactor is used
on units equipped with 3-phase motors. It is energized
when the power is on and the door is closed but also
when the door is open but the auxiliary fan switch is
depressed to the "ON" position.
To replace, remove the two mounting screws and
disconnect the leads.
B. RELAY The S.P.S.T. relay provides power to the
blower motor, on units equipped with auxiliary fan
switch, in order to over-ride the door interlock.
To replace, follow item A procedure.
C. BUZZER Signaled by the timer, the buzzer sounds
when the pre-set time is completed.
To replace, cut both wires approximately 3" from the
buzzer and strip the ends. Remove the bracket holding
the defective buzzer. Install the new buzzer equipped
with mounting bracket and lead, and connect the wires
with wire nuts.
D. CIRCUIT BREAKER The circuit breakers in 208,
240, 480 volt models provide protection for the control
circuits and the lights. The circuit breakers are
constructed with internal time delay. They detect short
circuit or overload conditions in the equipment and trip
to "OFF" position.
E. TRANSFORMER The control transformer is used
to step down the available supply voltage from 480 to
240 volt on the electric models and from either 480 or
240 to 120 volt on the gas models for the use of the
control and oven light circuits. The jumper straps (or
wires) are used to change the input and output
voltages to the required ratio. Below is the schematic
showing the 3 connections used in different models. In
replacing the old transformers with new ones care must
be taken to follow the required connections accurately.
SHUT-OFF VALVE SERVICE
The gas shut-off valve is located at the rear of the unit
and should be used to shut the unit down when service is
required to gas components. This valve should also be
used to turn all gas off to the unit when the unit is being
shut down for an extended period of time.
If the shut-off valve requires service this may be accomplished only by turning off the gas supply upstream
of the valve.
22
PRESSURE REG.-PILOT ADJ.-AIR ADJ.-ORIFICE DATA
FOR ALL UNITS MANUFA
CTURED AFTER OCTOBER
1, 1983
BURNER ORIFICE DATA
MAXIMUM INPUT
PRESSURE REG.
ORIFICE DRILL
MAXIMUM INPUT
PRESSURE REG.
ORIFICE DRILL
PRESSURE REGULATOR SERVICE
NOTE: The unit and its individual shut-off 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 PISG (3.45 K Pa.).
The appliance must also be- isolated from the gas
supply piping system by closing it's individual manual
shut-off valves during any pressure testing of the gas
supply piping system at test pressures equal to or less
than 1/2 PSIG (3.45L Pa.) as stated by the American
National Standards Z83.11-1984. Copies of this
Standard are available from the American Gas
Association, 1515 Wilson Blvd., Arlington, VA 22209.
The pressure regulator is located at the rear of the unit
downstream of the shut-off valve. If the pressure
regulator requires service, this may be accomplished
by turning off the gas supply upstream of the shut-off
valve and pressure regulator and then removing both
of these parts.
Blockage of the pressure regulator leak limiter will
result in eratic burner operation and pilot outage.
BURNER ORIFICE DATA
NOTE: Prior to replacing a pressure regulator, in an
effort to correct problems traced to this component,
remove and clean the leak limiter.
PILOT BURNER ADJUSTMENT
Remove lower panel assembly (spring clip mounted)
and light both pilot burners.
Adjust pilot flame heights to approximately 1/2"
Flame should impinge on the sensing bulbs located
directly below the pilot burner flames. See Detail A for
location of the pilot. Both pilot valves are located in the
front center of the burner compartment.
AIR ADJUSTMENT
Although the burner air supply is adjusted before
shipment, it should be checked at the time of installation. Excessive air will cause flames to lift off a
burner when cold or may cause flash-back during
normal cycling of unit, particularly when propane gas is
used.
Insufficient air will cause flames to burn with a yellow
tip and result in carbon accumulation in the flame
chamber and heat exchange tubes.
INCLUDING "E" UNITS
NOTE: DATA ALSO APPLIES TO E-UNIT CONSTRUCTION
MODEL
PER BURNER
SG-2SM, SG-22, SG-2 30,000 6" W.C. #38 NAT.
SG-2SM, SG-22, SG-2 30,000 10.0" W.C. #1/16 PROPANE
SG-10SM, SG-1010, SG-10 35,000 6' W.C. #35 NAT.
SG-10SM, SG-1010, SG-10 35,000 10.0" W.C. #53 PROPANE
FOR ALL UNITS MANUFACTURED BEFORE OCTOBER 1, 1983
INCLUDING "E" UNITS BURNER ORIFICE DATA
MODEL
PER BURNER
SG-2SM, SG-22 30,000 3.7" W.C. #36 NAT.
SG-2SM, SG-22 30,000 10,00" W.C. #1/16 PROPANE
SG-10SM, SG-1010 35,000 3.7 " W.C. #33 NAT.
SG-10, SG-1010 35,000 10.0" W.C. #53 PROPANE
SETTING
SETTING
SIZE
SIZE
GAS
GAS
REPLACEMENT OF REGULATOR, OR SHUTOFF VALVE
INCLUDING "E" UNITS
• Turn off gas supply upstream of unit.
• Break gas connection at shut-off valve.
• Break compression fittings at front manifold.
• Remove (4) bolts (inside center chamber) to rear
manifold support.
• Disconnect wires to solenoid at wire nuts.
• Pull manifold out back of unit.
• Remount manifold by reversing procedure listed
above.
23
COOKING CHART
SETTING
IMPORTANT
Recommended temperatures, times, number of racks and load
control settings are intended as a guide only. Adjustments must be
made to compensate for variations in recipes, ingredients, installation
and personal preference in product appearance.
RECOMMENDED TEMPERATURES, TIMES
AND LOADS FOR ROASTING
Meat roasting is most satisfactory at temperatures of 225° to 325°F.
for Beef, Lamb, Poultry and Ham; 325° for fresh Pork as
recommended by USDA and American Meat Institute.
ROASTING TEMPERATURE CHART
PRODUCT TEMPERATURE
Standing Rib Roasts — Oven Ready 250°F Hi 3 to 4 Hrs. — Rare
4 to 4 1/2 Hrs. — Med.
Rolled Rib Roasts — 20 to 22 Ibs. 275°F Hi 4 Hrs. — Med.
Veal Roast — 15 Ibs. 300°F Hi 3 Hrs. — Med. Well
Turkeys — 15 to 20 Ibs. 300°F Hi 3 Hrs.
Meat Load — 8 to 10 Ibs. 350°F Hi 45 to 60 Minutes
A pan, approximately 12" x 20" x 1", full of water may be placed in the
oven bottom. This water supplies humidity to reduce shrinkage. Water
should be added if necessary during roasting.
Roasting pans should be no deeper than necessary to hold drippings,
usually 2" to 2 1/2 ".
Cooking time and shrinkage may vary with roasting temperature, cut
and grade of meat and degree of doneness. Smaller cuts will generally
show greater time savings than larger cuts at a given temperature.
LOAD
CONTROL
APPROXIMATE TIMES
SETTING
RECOMMENDED TEMPERATURES, FOR BAKING (ALL SNORKEL MODELS)
PRODUCT TEMPERATURE
Cakes
Sheet Cakes 18 x 26 x 1" Pan
Scaled 4 1/2 to 6 Ibs. Per Pan 325° to 360°F 20 to 23 4 Med to Med—
Scaled 6 to 7 1/2 Ibs. Per Pan 335° to 350°F 22 to 25 4 Med to Med—
Sheet Cakes 18 x 26 x 2" Pan 300° to 325°F 25 to 35 3 Med—
Equals 2-12 x 18 x 2" Pans
Scaled 10 to 12 Ibs. Per 18 x 26 x 2" Pan
or 5 to 6 Ibs. Per 12 x 18 x 2" Pan
Angel or Sponge Cakes
Sheet Pans 18 x 26 x 1" 300° to 325°F 15 to 20 4 Lo+
Scaled 5 to 6 Lbs. Per Pan
Loaf or Tube Pans 315° to 340°F 20 to 30 3-4 Med— to Lo
Cup Cakes 350° to 400°F 6 to 12 4 Med to Med—
Frozen Fruit Pies 350° to 375°F 30 to 45 4 Med to Med—
Pumpkin or Custard Pies 300° to 350°F 30 to 45 4 Med to Med—
Cobblers
12 x 18 x 2" or 12 x 20 x 2 1/2 350° to 400°F 30 to 45 4 Med
Meringue Pies 350° to 425°F 6 to 10 4 Med to Med—
Fruit Turnovers 350° to 375°F 15 to 25 5 Med to Med—
18 x 26 x 1" Pans
Cookies
Rolled or Pressed 350° to 400°F 6 to 12 5 Med to Lo+
Drop 350° to 400°F 6 to 15 5 Med to Med—
Brownies 350°F 12 to 20 5 Med to Med—
Rolls—1 oz. 350° to 400°F 5 to 10 4 Med to Med—
Rolls—1 1/2 to 2 1/2 ozs. 350° to 400°F 8 to 15 4 Med to Med—
Loaf Bread—1 Ib. 325° to 375°F 20 to 40 3 (30 Pans) Med—
TIME IN
MINUTES
NO. of
RACKS
5 Med + to Med
3 Med—
3 Med— to Lo+
3 Med—
3 Med to Med—
2 Med to Med—
4 Med to Med—
3 Med— to Lo+
4 Med— to Lo+
3 Lo+
4 Med— to Lo+
3 Lo+
4 Med— to Lo
3 Med—
3 Med— to Lo+
2 (20 Pans) Lo +
NOTE: Pies and Cobblers; Fruit, Custard and Pumpkin Pies in tins, should be placed on 18 x 26 x 1" pans for baking.
NOTE: This chart is for models: SG-2SM, SG-22, SG-10SM & SG-1010. and E-Units. (E—Electric Ignition Option)
LOAD
CONTROL
114594-24
COOKING CHART (Continued)
RECOMMENDED TEMPERATURES, TIMES AND LOADS FOR BAKING (ALL SNORKEL MODELS)
TIME IN NO. OF LOAD
PRODUCT TEMPERATURE MINUTES RACKS CONTROL
Yeast Breads
Note: Yeast Breads should be fully proofed for best results.
Sweet Rolls & Danish Pastries 325° to 375°F 5 to 15 4 Med to Med—
3 Med— to Lo+
Quick Breads
Biscuits 350° to 400°F 5 to 15 4 Med to Med—
Rolled 1/2" Thick 3 Med-to Lo +
Muffins 325° to 375°F 6 to 18 4 Med—
3 Med— to Lo+
Corn Bread
5 to 7 Ibs. Per Pan 335° to 400°F 10 to 20 4 Med to Med—
Per 18 x 26 x 1" Pan
8 to 20 Ibs. Per 18 x 26 x 2" Pan 335° to 400°F 15 to 25 4 Med to Med—
3 Med— to Lo +
Corn Muffins 335° to 385°F 10 to 20 4 Med to Med—
3 Med to Lo+
OVEN "BROILING" OR "FRYING"
Hamburger Patties
8 Per Ib. 400° to 450°F 5 to 6 4 to 6 Hi- to Med+
Med. to Well Done
6 Per Ib. 400° to 450°F 7 to 10 4 to 6 Hi to Hi—
2 & 3 Hi— to Med+
4 Per Ib. 375° to 450°F 8 to 12 4 to 6 Hi
2 & 3 Hi— to Med+
Fish Sticks & Portions—Frozen Breaded
1 oz. 350° to 400°F 6 to 10 4 Hi— to Med
2 1/2 to 3 ozs 350° to 375°F 8 to 15 4 Med + to Med
2 & 3 Med to Med—
Chicken Pieces—"Broiled" or Oven "Fried"
2 to 2 1/2 Ib. Bird 375° to 425°F 8 to 15 4 to 5 Hi— to Med
2 & 3 Med+ to Med—
2 1/2 to 3 Ib. Bird 350° to 400°F 15 to 25 4 Med + to Med
2 & 3 Med to Med—
Lobsters—1 to 1 1/2" Ib. 400° to 450°F 8 to 14 2 to 4 Hi to Med
Lobster Tails—Frozen
1/2 to 3/4 Ib. 350° to 400°F 10 to 15 2 to 4 Hi—to Med
REHEATING PREPARED FOODS
Frozen French Fries 400° to 450°F 6 to 8 4 Hi— to Med
2 to 3 Med + to Med—
Frozen Lunches ("TV" Dinners) 350° to 400°F 10 to 12 4 to 5 Hi to Med
2 to 3 Med+ to Med—
Frozen Entrees (3/4" to 1" Thick) 300° to 350°F 10 to 20 2 to 5 Hi to Med
Frozen Meals (8 oz.) Foil Pkg. 350° to 400°F 20 to 30 2 to 5 Hi
CASSEROLES
Food Service Pans
2" to 3" Deep 325° to 375°F 15 to 25
3" to 4 " Deep 325° to 375°F 20 to 35 2 to 4 Med + to Med—
Ramikins or Foil Pans 350° to 400°F 5 to 6 4 to 5 Hi to Med+
Up to 1 1/2" Deep 2 to 4 Med+ to Med
*(Frozen 10 to 15 Minutes)
RECOMMENDED TEMPERATURES, TIMES AND LOADS, MISCELLANEOUS PRODUCTS
Baked Potatoes
120 Count Per 50 Ibs. 400° to 450°F 20 to 25 2 to 5 Hi— to Med
100 Count Per 50 Ibs. 400° to 450°F 25 to 40 2 to 5 Hi— to Med
80 Count Per 50 Ibs. 400° to 425°F 30 to 50 2 to 5 Med + to Med—
Pizzas — Frozen or with Prebaked Crust 425° to 475°F 5 to 10 4 Hi— to Med
2 & 3 Med to Med—
Melted Cheese Sandwiches 400° to 425°F 8 to 10 4 Hi— to Med
2 & 3 Med + to Med—
NOTES ON SPECIAL PROCEDURES FOR BAKING
Yeast Bread: Cooking starts immediately in the convection oven. Yeast Breads do not usually rise as much in a convection oven as in a conventional
oven. It is, therefore, usually necessary to allow fuller proof, 2 1/2 to 3 times increase in volume for the best results.
Pies: When baking pies in your convection oven, 3 or 4 pies should be put on an 18 x 26" sheet or bun pan. This procedure helps the bottom crust to
bake, makes handling easier and reduces the possibility of boll over spoiling the appearance of the pies on the lower racks.
NOTE: This chart is for models: SG-2SM, SG-22, SG-10SM & SG-1010, & E-Units. (E—Electric Ignition Option)
114594-25
2 & 3 Med+ to Med
2 & 3 Med + to Med—
REPLACEMENT PARTS LIST AND PHOTOGRAPHS
SG-22, SG-1010, SG-2SM, SG-10SM, SG-22E, SG-1010E. SG-2SME, & SG-10SME
WARNING ALL SERVICE PERSONNEL
WHEN SERVICING THIS EQUIPMENT, USE ONLY CERTIFIED (U.L. OR A.G.A.)
CONTROLS, DUPLICATING THOSE ORGINALLY SUPPLIED ON THIS
EQUIPMENT BY VULCAN-HART CORP. DO NOT SUBSTITUTE COMPONENTS
WITH DIFFERENT MODEL NUMBERS.
DO NOT SUBSTITUTE COMPONENTS WITH DIFFERENT MANUFACTURING
NAMES.
DO NOT SUBSTITUTE COMPONENTS WITH REBUILT CONTROLS. ANY
UNAUTHORIZED SUBSTITUTION OF CONTROLS AS STATED ABOVE MAY BE A
SAFETY HAZARD AND WILL AUTOMATICALLY VOID THE WARRANTY AND THE
CERTIFICATION ASSOCIATED WITH THIS EQUIPMENT.
Replacement Part Orders:
The following information must accompany a replacement parts order or it cannot be filled.
A. Model and serial number
B. Type of gas
C. Unit voltage, amperage and motor phase
D. Appliance finish black, gray, stainless steel etc.
This information may be found on the unit rating plate located inside the lower front panel.
Parts may be ordered from your dealer, service agency, or parts distributor.
114594-26
PARTS-REAR EXTERIOR
QTY.
22B
ITEM
DESCRIPTION
NO.
40 LAMP BOX ASSEMBLY 111395-G1 2 111395-G1 111395-G1 2 111395-G1 2
66 MOTOR 120V 111205-5 1 111205-5 1 111205-5 1 111205-5 1
66A MOTOR 480V (NS) 111205-8 1 111205-8 1 111205-8 1 111205-8 1
100 CONDUIT 114540-B35 2 114540-B35 2 114540-B35 2 114540-B35 2
99 UPPER CONTROL
PANEL EXT. ASSY. (NS) 114629-G2 1
99A UPPER CONTROL PANEL
EXT.ASSY. 114629-G4 1
99 B COVER LOWER EXT.
ASSY. 114649-G2 1 111492-G5 1 114649-G2 1
101 FLUE DEFLECTOR ASSY. 111457-G1 1
102 FLUE CLOSURE ASSY. 111457-G1 1 111456-2 1
103 FLUE STACK
ITEM
DESCRIPTION
NO.
40 LAMP BOX ASSEMBLY 111395-G1 2 111395-G1 111395-G1 2 111395-G1 2
66 MOTOR 120V 111205-5 1 111205-5 1 111205-5 1 111205-5 1
66A MOTOR 480V (NS) 111205-8 1 111205-8 1 111205-8 1 111205-8 1
100 CONDUIT 114540-B35 2 114540-B35 2 114540-B35 2 114540-B35 2
99 UPPER CONTROL
PANEL EXT. ASSY. (NS) 114629-G2 1
99A UPPER CONTROL PANEL
EXT. ASSY 114629-G3 1
99B COVER LOWER EXT.
ASSY. 114649-G1 1 111492-G5 1
101 FLUE DEFLECTOR ASSY. 111457-G1 1
102 FLUE CLOSURE ASSY. 111457-G1 111456-2 1
103 FLUE STACK
T-TOP OVEN IN DOUBLE OVEN B-BOTTOM OVEN IN DOUBLE OVEN E-ELECTRONIC IGNITION
PART NO.
SG-10, SMT
& E-UNITS
PART NO.
SG-2SMT
& E-UNITS
QTY.
SG-10, SMT
& E-UNITS
QTY.
SG-2, SMT
& E-UNITS
PART NO.
SG-10, SMB &
E-UNITS
PART NO.
SG-2SMB
& E-UNITS
QTY.
SG-10 MB
& E-UNITS
QTY.
SG-2 SMB
& E-UNITS
PART NO.
SG-1010T
& E-UNITS
PART NO.
SG-22T
& E-UNITS
QTY.
1010T&
E-UNITS
QTY.
SG22T
& E-UNITS
PART NO.
SG-22B &
E-UNITS
PART NO.
SG-22B
& E-UNITS
QTY.
SG-22B
& E-UNITS
SG-
& E-UNITS
114594-27
PARTS-BREAKER HOUSING
DESCRIPTION
PART NO.
ITEM
NUMBER
10 RELAY 111497-A2 3 111497-A2 3
11 BUZZER 111499-1 1 111499-1 1
14 PORCELAIN BLOCK 114881-1 1 114881-1 1
16 TRANSFORMER 111500-6 1 111500-6 1
17 TERMINAL BLOCK (3-POLE) 110472-8 1 110472-8 1
67 GROUND LUG 3.1500/06089 1 3.1500/06089 1
68 BREAKER 111501-5 1 111501-5 1
(240 VOLT, 1 PHASE)
(SG-2SMT, 10 SMT)
T-TOP OVEN IN DOUBLE OVEN E—ELECTRONIC IGNITION
PART NO.
SG2SM, SG-22
& E-UNITS
QUANTITY
SG2SM, SG-22
& E-UNITS
SG-10SM
SG-1010
& E-UNITS
QUANTITY
SG-10SM
SG-1010
& E-UNITS
114594-28
PARTS-BREAKER HOUSING (Continued)
PART NO.
2SM
2SM
PART NO.
0SM
ITEM
NUMBER
10 RELAY 111497-A2 1 111497-A2 3
11 BUZZER (NS) 111499-1 1 111499-1 1
14 PORCELAIN BLOCK 114881-1 1 114881-1 1
16 TRANSFORMER 111500-6 1 111500-6 1
17 TERMIMAL BLOCK
67 GROND LUG 3.1500/06089 1 3.1500/06089 1
68 BREAKER 111501-5 2 111501-5 2
69 CONTACTOR (FOR
12 BREAKER MOUNTING BRKT. 114648-1 1 (2)-22 114648-1 1 (2)1010
DESCRIPTION
208, 240 VOLT
(SG-2SM, 10SM, 22 & 1010)
(3-POLE) 110472-8 1 110472-8 1
(OPTIONAL 3-PHASE MOTOR) 111497-C2 1 111497-C2 1
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
SG-
SG-22
& E-UNITS
QUANTITY
SG-
SG-22
& E-UNITS
SG-1
SG-1010
& E-UNITS
QUANTITY
SG-10SM
SG-1010
& E-UNITS
114594-29
PARTS-BREAKER HOUSING (Continued)
2SM,
PART NO.
2SM &
&
QUANTITY
2SM &
&
PART NO.
&
&
QUANTITY
1010 &
ITEM
NUMBER
10 RELAY 111497-A1 1 111497-A1 1
11 BUZZER 111499-2 1 111499-2 1
14 PORCELAIN BLOCK 114881-1 2 114881-1 2
16 TRANSFORMER 111500-7 1 111500-7 1
17 TERMINAL BLOCK 110472-8 1 110472-8 1
18 FUSE HOLDER (NS) 113053-1 1 113053-1 1
25 FUSE 3A. GLASS (NS) 3.1105-19 1 3.1105.19 1
67 GROUND LUG 3.1500/06089 1 3.1500/0689 1
69
DESCRIPTION
(480 VOLT SG-
10SM, 22 & 1010)
CONTACTOR 3-POLE,
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
SG-
SG-22
E-UNITS
111497-C1 1 114971-C1 1
SG-
SG-22
E-UNITS
SG-10SM
SG-1010
E-UNITS
SG-10SM &
SG-
E-UNITS
114594-30
PARTS-BREAKER HOUSING (Continued)
PART NO.
QUANTITY
&
ITEM
NUMBER
10 RELAY 111497-A1 3 111497-A1 3
11 BUZZER 111499-2 1 111499-2 1
67 GROUND LUG 3.1500 1 3.1500 1
14 PORCELAIN BLOCK 114881-1 1 114881-1 1
(120 VOLT SG-2SMT, 10SMT)
E—ELECTRONIC IGNITION T-TOP OVEN IN DOUBLE OVEN
DESCRIPTION
SG2SMT &
E-UNITS
SG2SMT &
E-UNITS
PART NO.
SG-10SMT
E-UNITS
QUANTITY
SG-10SMT &
E-UNITS
114594-31
PARTS-BREAKER HOUSING
DESCRIPTION
PART NO.
SG2SM,
&
SG2SM,
&
PART NO.
10SM
&
10SM
&
ITEM
NUMBER
10 RELAY 111497-A1 1 111497-A1 1
11 BUZZER 111499-2 1 111499-2 1
14 PORCELAIN BLOCK 114881-1 2 114881-1 2
67 GROUND LUG 3.1500/06089 1 3.1500/06089 1
(120 VOLT, SG-2SM,
10SM, 22 & 1010)
QUANTITY
SG-22
E-UNITS
E—ELECTRONIC IGNITION
SG-22
E-UNITS
SG-
SG-1010
E-UNITS
QUANTITY
SG-
SG-1010
E-UNITS
114594-32
PARTS-CONTROL PANEL
PART NO.
2SM
QUANTITY
2SM
PART NO.
10SM
&
10SM
&
ITEM
NUMBER
DESCRIPTION
208/240V, 120V, 480V
1 ROCKER SWITCH 111496-B1 3 111496-B1 3
2 SIGNAL LIGHT 111496-E4 2 111496-E4 2
3 THERMOSTAT 111506-3 1 111506-3 1
4 CONTROL KNOB 111242-1 3 111242-1 3
5 INFINITE SWITCH 111503-1 1 111503-1 1
6 TIMER 60 MIN. 120V 111690-1 1 111690-1 1
TIMER 60 MIN. 240V 111690-2 1 111690-2 1
7 TIMER 5 HR. (OPTIONAL 120V) (NS) 111690-3 1 111690-3 1
TIMER 5 HR. (OPTIONAL 240V) (NS) 111690-4 1 111690-4 1
8 DECAL FOR 5 HR. TIMER (NS)
9 MYLAR CONTROL PLATE 112450-1 1 112450-1 1
NS—NOT SHOWN ON PHOTOGRAPH
SGSG-22 &
E-UNITS
111693-1 1 111693-1 1
SGSG-22 &
E-UNITS
SG-
SG-1010
E-UNITS
ELECTRONIC IGNITION
QUANTITY
SG-
SG-1010
E-UNITS
33
CONTROL PANEL (Continued)
DESCRIPTION
PART NO.
2SM &
&
QUANTITY
2SM &
&
PART NO.
&
&
TY
&
1010 &
ITEM
NUMBER
1 ROCKER SWITCH 111496-B1 4 111496-B1 3
2 SIGNAL LIGHT 111496-E4 2 111496-E4 2
3 THERMOSTAT 111506-3 1 111506-3 1
4 CONTROL KNOB 111242-1 4 111242-1 4
5 INFINITE SWITCH (NS) 111503-1 1 111503-1 1
6 TIMER, 60 MINUTE, 120V 111690-1 1 111690-1 1
6A TIMER, 60 MINUTE, 240V 111690-2 1 111690-2 1
7 TIMER, 5 HOUR (OPTIONAL 120 V) 111690-3 1 111690-3 1
7A TIMER, 5 HOUR (OPTIONAL 240 V) 111690-4 1 111690-4 1
9 MYLAR CONTROL PLATE 113931-1 1 113931-1 1
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
120, 208/240V
(SG-2SM, -22,-10SM,-1010)
SG-
SG-22
E-UNITS
SG-
SG-22
E-UNITS
SG-10SM
SG-1010
E-UNITS
QUANTI
SG-10SM
SG-
E-UNITS
1114594-34
PARTS-SOLENOID HOUSING (NS) NOT SHOWN BY PHOTO
SG2SM,
&
SG2SM,
22 &
PART NO.
10SM,
&
QUANTITY
10SM
&
PART NO.
ITEM
NUMBER
42 SOLENOID VALVE 111497-F1 2 111497-F1 2
44 ELBOW 90° COMP. FITTING
71 SOLENOID HOUSING
72 INLET PIPE ASSEMBLY 112380-G1 1 112380-G1 1
74 90° ELBOW FITTING 3/8NPT
75 FITTING 90° ELBOW
76 PILOT TUBE SOLENOID TO
78A (NS) PILOT FEED TUBE (STANDARD) 114643-1 1 114643-1 1
78 PILOT FEED TUBE (ELECTRONIC 112485-1 1 112485-1 1
NOTE: PHOTO SHOWS ELECTRONIC IGNITION CONSTRUCTION E—ELECTRONIC IGNITION
DESCRIPTION
1/8 MPT X 1/4 CC 114678-2 1 114678-2 1
ASSEMBLY 114653-G1 1 114653-G1 1
TO 7/16 CC ST. 114800-4 1 114800-4 1
1/4 CC x 1/4 CC 103638-1 1 103638-1 1
ADJ. VALVE 114634-1 1 114634-1 1
IGNITION)
SG-22
E-UNITS
QUANTITY
SGE-UNITS
SG-
SG-1010
E-UNITS
SG-
SG-1010
E-UNITS
114594-35
PARTS--ELECTRONIC IGNITION (FOR SUFFIX "E" UNITS)
QUANTITY
2SME
NOTE: FOR UNITS EQUIPPED WITH ROBERTSHAW
ELECTRONIC IGNITION SYSTEM.
ITEM
NUMBER
100 SM-2 SPARK MODULE 114806-1 2 4
101 LT. HD. 58" WIRE WITH ELECTRODE 114805-1 1 2
102 RT. HD. 30" WIRE WITH ELECTRODE 114805-2 1 2
103 43-U4 PILOT 114658-1 2 4
104 BRACKET 114671-2 1 2
105 INSULATION COVER 114672-1 1 2
106 BREAKER MOUNTING BRACKET 114648-1 1 2
107 INSULATION (NS) 4" x 5" x 1" 114616-6 1 2
108 FAN-115V (NS) 115207-1 1 2
DESCRIPTION
NS—NOT SHOWN IN PHOTOGRAPH
PART
NUMBER
SG-
SG-10SME
QUANTITY
SG-22E,
SG-1010E
114594-36
PARTS-OVEN LAMP ASSEMBLY
PART NO.
2SM
&
QUANTITY
2SM
&
PART NO.
10SM
&
QUANTITY
10SM
1010 &
ITEM
NUMBER
36 LAMP SOCKET 21201-20 2 21201-20 2
37 LIGHT BULB 155V 50W (FROSTED) 107793-2 2 107793-2 2
38 LAMP BOX HOUSING ASSEM. 111395-G1 2 111395-G1 2
39 LAMP BOX GASKET (NS) 111206-1 2 111206-1 2
40 LAMP BOX ASSEMBLY 111394-G1 2 111394-G1 2
41 LAMP WINDOW ASSEMBLY 111175-G1 2 111175-G1 2
79 REAR CLOSURE 112827-1 2 112827-1 2
DESCRIPTION
NS—NOT SHOWN ON PHOTOGRAPH E-ELECTRONIC IGNITION
SGSG-22
E-UNITS
SGSG-22
E-UNITS
SG-
SG-1010
E-UNITS
SG-
SG-
E-UNITS
114594-37
PARTS-FLAME CHAMBER
PART NO.
SG2SM,
&
SG2SM,
22 &
PART NO.
10SM,
&
QUANTITY
10SM,
1010 &
ITEM
NUMBER
43 DOUBLE PILOT VALVE 109557-4 1 109557-4 1
46 BURNER NOZZLE 90° 104079-F 2 104079-F 2
57 RIGHT PILOT TUBE 3/16" 114633-2 1 114633-2 1
58 LEFT PILOT TUBE 3/16" 114633-1 1 114633-1 1
59 LEFT & RIGHT NOZZLE
60 BURNER SPUD (NAT.) (NS) 10901-36 2 10901-33 2
60A BURNER SPUD
61 BURNER ASSEMBLY 112709-G1 2 112709-G2 2
80 MAIN GAS SUPPLY TUBE 114620-1 1 114620-1 1
45 OVEN PILOT PROTECTION 114613-1 2 114613-F 2
47 FITTING ELBOW
52 7/16" CC TEE 114614-1 1 114614-1 1
97 7/16" CC ELBOW 103638-3 1 103638-3 1
DESCRIPTION
TUBE 114619-1 2 114619-1 1
(PROPANE) (NS) 10901-52 2 10901-53 2
1/8FM X 1/4CC (NS) 114678-2 1 114678-2 1
NS—NOT SHOWN IN PHOTOGRAPH E—ELECTRONIC IGNITION
QUANTITY
SG-
SG-22
E-UNITS
SGE-UNITS
SG-1010
E-UNITS
SG-
SG-
E-UNITS
114594-38
NOTE: PHOTO SHOWS ALTERNATE
HARPER-WYMAN AUTOMATIC VALVE CONSTRUCTION.
PARTS-MOTOR
2SM,
&
QUANTITY
2SM,
&
10SM
QUANTITY
10SM
ITEM
NUMBER
62 MOTOR MOUNT 112629-1 1 112629-1 1
63 MOUNTING BOLT 102085-20 4 102085-20 4
64 MOTOR SPACER 112630-1 4 112630-1 4
65 LOCK NUT 104084-9 4 104084-9 4
66 MOTOR 120V OR 208/240 1 PH 111205-5 1 111205-5 1
78 LOCKWASHER (NS) 3.0201/102524 4 3.0201/102524 4
DESCRIPTION
Motor 480V 3 PH OR
208/240 3 PH OPTION 111205-8 1 111205-8 1
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
SGSG-22
E-UNITS
SG-
SG-22
E-UNITS
SG-
SG-1010 &
E-UNITS
SG-
SG-1010 &
E-UNITS
114594-39
PARTS-FLAME CHAMBER
PART NO.
2SM,
&
22 &
PART NO.
10SM,
QUANTITY
ITEM
NUMBER
42 SOLENOID VALVE (ND) 111497-F1 2 111497-F1 2
43 DOUBLE PILOT VALVE (NS) 104079-F 2 104079-F 2
44 ELBOW 1/8M TO 1/4 CC (NS) 13178 1 13178 1
45 OVEN PILOT PROTECTION (NS) 114613-F 2 114613-F 2
46 BURNER NOZZLE 90° (NS) 104079-F 2 104079-F 2
47 FITTING ELBOW
48 3/4 CLOSE NIPPLE (NS) 113500-E11 1 113500-E11 1
49 SHUT-OFF VALVE (NS) 111420-1 1 111420-1 1
50 REGULATOR 6" RV43A
50A REGULATOR 10RV-43
52 TEE FITTING (NS) 114614-1 1 114614-1 1
53 COUPLING 3/4 x 3/8 (NS) 114782-3 1 114782-3 1
54 3/8 CLOSE NIPPLE (NS) 113500-C6 1 113500-C6 1
55 MAIN GAS SUPPLY
57 RIGHT PILOT TUBE 3/16 (NS) 114633-2 1 114633-2 1
58 LEFT PILOT TUBE 3/16 (NS) 114633-1 1 114633-1 1
59 LT. & RT. NOZZLE TO VALVE
60 BURNER SPUD (NAT.) (NS) 10901-36 2 10901-33 2
60A BURNER SPUD (PROPANE) (NS) 10901-1/6 2 10901-53 2
61 BURNER ASSEMBLY (NS) 112709-G1 2 112709-G2 2
DESCRIPTION
1/8 FM X 1/4 CC (NS) 114678-2 1 114678-2 1
(NAT. GAS) (NS) 108279-9 1 108279-1 1
(PROPANE GAS) (NS) 108279-3 1 108279-3 1
7/16 TUBE (NS) 114620-1 1 114620-1 1
TUBES 7/16 (NS) 114619-1 2 114619-1 2
NS— NOT SHOWN IN PHOTOGRAPH E—ELECTRONIC IGNITION
SG-
SG-22
E-UNITS
SG2SM,
G-
E-UNITS
SG-
SG-1010 &
E-UNITS
QUANTITY
SG-10SM
SG-1010&
E-UNITS
114594-40
PARTS-PILOT PROTECTION SYSTEM
PART NO.
2SM,
&
QUANTITY
2SM,
22 &
PART NO.
10SM,
&
QUANTITY
10SM
&
ITEM
NUMBER
100 OVEN PILOT PROTECTION 114644-1 2 114644-1 2
101 LEFT & RIGHT SUPPLY TUBING
55 MAIN GAS SUPPLY TUBING 114620-1 1 114620-1 1
52 TEE 7/16 CC 114614-1 1 114614-1 1
97 ELBOW 7/16 CC 103638-3 1 103638-3 1
NOTE: FOR USE WITH THE ROBERTSHAW PILOT PROTECTION SYSTEM E—ELECTRONIC IGNITION
DESCRIPTION
SG-
SG-22
E-UNITS
114635-1
SG-
SG-&
E-UNITS
2
SG-
SG-1010
E-UNITS
114635-1
SG-
SG-1010
E-UN ITS
2
41
PARTS-USING THE PILOT PROTECTION SYSTEM
QUANTITY
2SM
&,
PART NO.
10SM
1010,
QUANTITY
1010,
ITEM
NUMBER
102 BURNER 114646-1 2 114646-2 2
103 OVEN PILOT 114645-1 2 114645-1 2
104 LEFT HAND PILOT TUBE 114658-1 1 114658-1 1
105 RIGHT HAND PILOT TUBE 114658-2 1 114658-2 1
NOTE: FOR USE WITH THE ROBERTSHAW PROTECTION SYSTEM E—ELECTRONIC IGNITION
DESCRIPTION
PART NO.
SG-2SM, SG-22
& E-UNITS
SGSG-22
E-UNITS
SGSG-
E-UNITS
SG-10SM
SGE-UNITS
-42
PARTS-USING THE PILOT PROTECTION SYSTEM (Continued)
PART NO.
2SM
&
QUANTITY
2SM
PART NO.
10SM
&
QUANTITY
10SM
&
ITEM
NUMBER
102 BURNER 114646-1 2 114646-2 2
103 OVEN PILOT 114645-1 2 114645-1 2
DESCRIPTION
SGSG-22
E-UNITS
SGSG-22 &
E-UNITS
SG-
SG-1010
E-UNITS
SG-
SG-1010
E-UNITS
NOTE; FOR USE WITH THE ROBERTSHAW PROTECTION SYSTEM E—ELECTRONIC IGNITION
114594-43
PARTS-DOOR ASSEMBLY & MECHANISM
PART NO.
2SM,
&
QUANTITY
2SM
&
10SM
&
QUANTITY
&
ITEM
NUMBER
81 DOOR STRIKE 111170-1 2 111170-1 2
82 DOOR CATCH PLATE 111934-1 1 111923-1 1
83 COMPRESSION SPRING 20707-23 2 20707-23 2
84 MICRO SWITCH 111496-F1 1 111496-F1 1
85 MICRO SWITCH SUPPORT 110619-1 1 110619-1 1
86 MICRO SWITCH INSULATION
87 DOOR ADJ. BRACKET 111139-1 4 111939-1 4
88 HINGE PIN BEARING 104629-2 4 104629-2 4
89 COLLAR HINGE PIN 1/2" 3.0209-2 1 3.0209-2 1
90 DOOR HANDLE ASSEMBLY 113030-G1 2 113030-G1 2
91 DOOR PANEL ASSEMBLY 112606-G2 2 112606-G2 2
93 DOOR WINDOW 111294-2 2 111294-2 2
94 PLUG BUTTON (NS) 3.0317-8 4 3.0317-8 4
96 DOOR CATCH 111794-1 2 111794-1 2
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
DESCRIPTION
(3" LONG) (NS) 111365-1 2 111365-1 2
SG-
SG-22
E-UNITS
SGSG-22
E-UNITS
PART NO.
SG-
SG-1010
E-UNITS
SG-10SM
SG-1010
E-UNITS
114594-44
PARTS-OVEN CAVITY
2SM
&
QUANTITY
2SM
22 &
10SM
1010&
QUANTITY
10SM
&
ITEM
NUMBER
19 FAN COVER ASSEMBLY 111136-G2 1 111136-G2 1
19A FAN COVER ASSEMBLY (SS) 111136-G4 1 111136-G4 1
21 OVEN RACK 111265-15 6 111265-1 6
22 RIGHT HAND RACK SUPPORT 111430-2 1 111430-3 1
23 LEFT HAND RACK SUPPORT 111430-1 1 111430-4 1
24 DRIP TRAY GUIDE (NS) 112845-1 2 112845-2 2
26 DRIP TRAY (NS) 111429-1 1 111429-3 1
26A DRIP TRAY (SS) (NS) 111429-2 1 111429-4 1
27 RIGHT HAND SIDE LINING 112697-1 1 112697-5 1
28 LEFT HAND SIDE LINING 112697-2 1 112697-6 1
29 RIGHT HAND SIDE LINING (SS) 112697-3 1 112697-1 1
30 LEFT HAND SIDE LINING (SS) 112697-4 1 112697-8 1
31 DOOR GASKET 111688-1 1 111688-1 1
32 TOP & BOTTOM DOOR GASKET
33 SIDE DOOR GASKET SHIM (NS) 111339-2 2 111339-2 2
34 AIROTOR 10" 3.1300-3 1 3.1300-3 1
35 SNORKELTUBE ASSEMBLY 114296-G1 1 113627-G1 1
DESCRIPTION
SHIM (NS) 111339-1 2 111339-1 2
SGSG-22
E-UNITS
SGSG-
E-UNITS
SG-
SG-
E-UNITS
SG-
SG-1010
E-UNITS
NS—NOT SHOWN ON PHOTOGRAPH SS—STAINLESS STEEL E-ELECTRONIC IGNITION
114594-45
PARTS-CONTROL COVER PANEL ASSEMBLY
PART NO.
2SM,
&
QUANTITY
2SM,
&
PART NO.
&
QUANTITY
10SM
&
ITEM
NUMBER
97 CONTROL COVER 114630-1 1 114630-1 1
98 CONTROL COVER 114642-1 1 114642-1 1
99 PANEL-UPPER EXT.
99A PANEL-UPPER EXT.
99 B PANEL-LOWER
DESCRIPTION
ASSEMBLY (SMT UNITS) 114629-G1 1 114629-G1 1
ASSEMBLY (T UNITS) 114629-G3 1 114629-G3 1
EXT. ASSEMBLY
(SMB. & B UNITS) (NS) 114649-G1 1 114629-G2 1
SGSG-22
E-UNITS
SG-
SG-22
E-UNITS
SG-10SM
SG-1010
E-UNITS
SG-
SG-1010
E-UNITS
NS—NOT SHOWN ON PHOTOGRAPH E—ELECTRONIC IGNITION
T—Top Oven In Double Oven B—Bottom Oven In Bottom Oven
114594-46
MANUAL ASSEMBLY 114594-G1
SHEET PART NUMBER
I.S.P. MANUAL FOR SG-22, 22E, 2SM, 2SME, SG-1010, 1010E, 10SM, & 10SME CONVECTION OVEN
SIGN
MANUAL 114594-G1
SUB NO.
AFFECTED
DATE
DML 5 114594-1 thru 114594-46 12-27-84
114594-47
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