Southbend SB-5-ES User's Manual
Contents
1. Manual Controls Verify that the electrical and any optional water supplies have been correctly installed Attach the 1 Vent to the stainless steel vent pipe on top of the unit Leave the Vent in the OPEN position handle vertical Make sure all controls and switches are in their OFF positions and engage the main electrical and water supplies Setthe POWER switch to ON The red indicator light should illuminate Set the FAN switch to ON The red indicator light should illuminate and the Blower Wheel begins to turn Set the 24 HOUR TIMER to 2 hours time Setthe HOLD control to 100 F The red indicator light should not light up Set the COOK control to 150 F The red indicator light should illuminate and the HEATING ELEMENTS should begin to heat the Smoker Reset the 22 HOUR TIMER to 0 The COOK control should stop its red indicator light will go out and the HOLD control should activate the red indicator light will illuminate Set the 24 HOUR TIMER to OFF The HOLD control should stop its red indicator light will go out The COOK control should also be deactivated the red indicator light will not illuminate Setthe COOK control and the HOLD control to their OFF positions Engineered to Perform Built to Last PAGE 10 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 02. 252 1003 240 caput eec teca 66 9003 11 Relay DPDT 20 amp REOR ONES 50 0433 2A OW ss 66 9025 12 Cooling Fan Assembly 4 PR 250 3001 66 9013 13 Thermal Overload Safety 425 F 66 1015 INTERIOR COMPONENTS 14 Side Rack eee eae Ra MEUM E 101 6013 SI pa Pa le ee ae este cea aria ety 101 7013 15 Shelf 101 0025 16 Motor Assy w Blower 250 1035 17 Water Injection Nozzle AUTOMIST option 31 0033 5mnoker CIID BOX 100 9218 192554 q 50 0074 PAGE 18 24 Perform Built to Engineered to P Last INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SGUTHBEND OVEN SMOKER 20 22 23 24 25 26 27 CONTROL COMPONENTS KA 66 3008 NACO Wo 90 0030 ROMII RETI eee 252 3003 253 2003 Humidity Control Indicator Light T 50 0029 TET 50 0030 CO
3. M 100 0862 A Engineered to Perform Built to Last JOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PARTS PAGE 19 24 THERMAL OVERLOAD PROTECTION 120 VOLT RELAY Pd SOUTABEND FAN MOTOR 2 3 9m in series 20 FUSE SMOKER ELEMENT 120 VOLT TIMER 2A SW MEAT PROBE SWITCH FAN SWITCH ON OFF SWITCH SMOKER SWITCH Model SB 5 ES DWG 13 DO241 208 240v 1Phase Solid State INSTALLATION amp OPERATIONS MANUAL 1189200 0 12 06 SCHEMATICS OVEN SMOKER 91215 SSEUd AOTC B0C 53 01 95 HOLIMS 440 NO HOLIMS HOLIMS HOLIMS 1V3W 1N3N373 M3XONS 3614 YOLOW AV Tay 02 NOILOJLONd QVOTH3AO PAGE 21 OF 24 INSTALLATION amp OPERATIONS MANUAL 1189200 Rev 0 12 06 Engineered to Perform Built to Last 5 THERMAL OVERLOAD PROTECTION 120 VOLT RELAY m 440000 A FAN MOTOR 20 FUSE SMOKER ELEMENT A d TIMER 2 1 MEAT PROBE SWITCH SMOKER SWITCH FAN SWITCH ON OFF SWITCH Model SB 5 ES DWG 13 DO243 208 240v 3Phase Solid State Engineered to Perform Built to Last OUTHBEND 5 INSTALLATION amp OPERATIONS MANUAL 1189200 0 12 06 SCHEMATI
4. 12 06 SGuUTHBEND OVEN SMOKER INITIAL START UP oet the HUMIDITY control to 10 and open the DOOR Water should be sprayed into the BLOWER WHEEL in short intermittent bursts about 45 seconds apart the HUMIDITY control to 3 The length of each water spray should decrease oet the HUMIDITY control to the OFF position the SMOKER switch to the ON position The SMOKE BOX should begin to heat up The standard SMOKE BOX is located near the ceiling on the inside back wall of the Smoker the optional EXTERNAL SMOKE BOX is mounted on the side of the unit NOTE It may take a few minutes for this heat to be felt through the metal of the SMOKE BOX oet the SMOKER switch to the OFF position and close the DOOR oet the 60 MINUTE TIMER to 20 minutes then turn it down to 5 minutes The BUZZER should sound when the TIMER reaches 0 oet the 60 MINUTE TIMER to OFF to silence the BUZZER Set the COOK control to 150 F with the 24 HOUR TIMER in the OFF position The red COOK indicator light should not illuminate Set the PROBE control to 100 F and the PROBE switch to its ON position The red PROBE and COOK indicator lights should illuminate As soon as the Oven interior temperature reaches the PROBE control setting 100 F the PROBE indicator light should go out and the COOK control should de activate Set the PROBE switch to its OFF position oet the 24 HOUR TIMER to 0 the HOLD control to 200 F and leave the COOK contr
5. 552 9161 to Perform Built to Last Engineered PAGE 8 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 Sou HBEND OVEN SMOKER INITIAL START UP IMPORTANT Please install any required drainage plumbing at this time Any required drain line must be properly installed before attempting an INITIAL START UP and Operational Check NOTICE NATIONAL SANITATION FOUNDATION GUIDELINES REQUIRE THAT ALL INTERIOR PARTS BE REMOVABLE WITHOUT THE USE OF TOOLS THIS EQUIPMENT HAS BEEN FACTORY ASSEMBLED TO SAFELY ACCOMMODATE ROUGH HANDLING THROUGH SHIPMENT AND ORIGINAL INSTALLATION AFTER ANY MAINTENANCE CLEANING OR REQUIRED SERVICE WORK THE INTERIOR SHEET METAL PARTS SHOULD BE REASSEMBLED AND FASTENED HAND TIGHT ONLY BUT STILL REMAIN TIGHT ENOUGH TO PREVENT ANY RATTLE OR MOVEMENT OF PARTS E IMPORTANT THIS UNIT NEEDS TO BE INSTALLED WITH ADEQUATE BACKFLOW PROTECTION TO COMPLY WITH APPLICABLE FEDERA
6. on the back of the unit Allow some slack for final unit positioning and service Avoid any kinks or strains on the tubing and place the tubing where it will not be damaged in any way B The tubing end that attaches to the back of the Smoker must not be damaged or deformed in any way he cut end should be cut straight and clean with no deforming of the tubing burrs and sharp edges should be removed to ensure a proper and leak free connection C Position the tubing so that the tubing runs straight into the Water Inlet Fitting Be careful not to kink the tubing if you bend it and do not bend the tubing within two 2 inches of the end D The two part compression fitting tapered collar and nut is placed approximately 1 onto the tubing so that the collar is inside of the nut and the threaded opening of the nut is toward the Water Inlet Fitting E Push the tubing all the way into the Water Inlet Fitting approximately 14 and hold it there while you thread the compression nut onto the Water Inlet Fitting Use an open end wrench to slowly tighten the compression nut until it is just snug but do not over tighten the fitting lf the joint leaks when tested and further gentle tightening does not stop the leak the two part compression fitting must be replaced Careful attention to these simple procedures will help to ensure an installation without leaks If you have any questions or problems please call the Southbend Service Department at 919
7. SB 5 ES or SB 10 ES Repeat steps 1 through 7 as necessary The Manual Control SB 5 ES and SB 10 ES come equipped with our COOK N HOLD feature COOK N HOLD allows you to cook your product at one temperature and then automatically hold it at a reduced temperature Both the COOK and HOLD controls must be set along with the 24 HOUR TIMER in order for you to utilize this feature To use the COOK N HOLD feature 1 Follow steps 1 through 5 as listed above 2 Set the 24 HOUR TIMER to the required length of processing time your product requires 3 Set the HOLD control to the temperature you wish your finished product to remain at The 24 HOUR TIMER will automatically shift control of the Oven s temperature from the COOK control to the HOLD control at the end of the timed processing cycle Your product will remain at the set HOLD temperature until the setting is changed or the unit is turned OFF IMPORTANT Your Southbend SB 5 ES or SB 10 ES is well insulated and will maintain the original Cook temperature for 12 1 hour depending on the product product density and load size The temperature will not instantly drop to the hold setting at the end of the timed Cook cycle Plan your Cook temperature Cook time and Hold temperature accordingly to maintain the best possible product Manual Controls Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MA
8. SES 555 e LED AAA 25 R SES 5 558 Manual Controls Engineered to Perform Built to Last PAGE 14 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SouUTHBEND OVEN SMOKER PARTS MAINTENANCE AND CLEANING GUIDE oouthbend equipment is designed to last for years of useful service Careful consideration is given in selecting components for durability performance and ease of maintenance For example the Smoker Motor has sealed bearings and never needs to be lubricated While Southbend equipment is designed for minimum care and maintenance certain steps are required by the user for maximum life and effectiveness Proper installation of the equipment Correct application and usage of the equipment Dry out Procedures performed daily Thorough cleaning on a regular basis EQUIPMENT INSTALLATION A Install the Southbend SB 5 ES or SB 10 ES Smoker with adequate clearance around the unit This is important for cleaning and maintenance as well as providing cooling air for the Motor and Controls B The installation must be on a level flo
9. from non combustible construction is 4 on the sides and 4 on rear to permit combustion air to enter the rear of the broiler Adequate clearance must be provided in front of the broiler for operation and cleaning Engineered to Perform Built to Last Pad CJOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 3 oF 24 ABOUT YOUR EQUIPMENT Oven Smoker SOUTHBEND OVEN SMOKER southbend utilizes separate controls in conjunction with the desired air movement to supply the desired level of heat and moisture When using both heat and moisture the temperature of the unit s atmosphere results from a combination of the heat and moisture sources Because of the separate controls it is possible to have a number of different conditions e Heat moisture natural air e Heat moisture fan Heat no moisture natural air Heat no moisture fan e Moisture no heat natural air Moisture no heat fan By providing separate controls it is possible to obtain any of the above conditions In addition to the above conditions based on normal heat and moisture conditions the use of a STEAM or SMOKE option offers other variations The Southbend SB 5 ES and SB 10 ES Smokers are electrically powered and generally do require exhaust hoods However the ultimate decision as to hood requirements rests with your local authorities The SB 5 ES stands 41 high 45 if installed with the 4 Appliance Legs while the SB 10 ES stands 78 hi
10. CS OVEN SMOKER HOLIMS 440 NO 3614 91215 PIIOS VVcOQ L OMA 539 01 95 9POIN HOLIMS a YOLOW INAI ZS a NOILOSLONd GVOTYSAO IWWYSHL HOLIMS IN3A33 M3MONS aa HOLIMS LVAN AV T34 02 PAGE 23 OF 24 Engineered to Perform Built to Last CJOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 OVEN SMOKER SB 5 ES SB 10 ES Camimercial Food Equioment Service ON td 0 eft Protect YOU Ail Ways IW A product with the Southbend name incorporates the best in durability and low maintenance We all recognize however that replacement parts and occasional professional service may be necessary to extend the useful life of this appliance When service is needed contact a Southbend Authorized Service Agency or your dealer To avoid confusion always refer to the model number serial number and type of your appliance Southbend 1100 Old Honeycutt Road Fuquay Varina NC 27526 www Southbend nc com INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 CIGUTHBEND
11. IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain this manual for the life of the equipment Engineered to Perform Built to Last Model P4S THBEND Installation amp Operations Manual Oven Smoker SB 5 ES SB 10 ES N WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read installation operation and maintenance instructions thoroughly before installing or servicing this equipment 1100 Old Honeycutt Road Fuquay Varina NC 27526 USA www Southbend nc com MANUAL 1188200 REv 0 12 06 NSF OVEN SMOKER 30 00 SAFETY PRECAUTIONS OVEN SMOKER SAFETY PRECAUTIONS Before installing and operating this equipment be sure everyone involved in its operation is fully trained and aware of precautions Accidents and problems can be caused by failure to follow fundamental rules and precautions The following symbols found throughout this manual alert you to potentially dangerous conditions to the operator service personnel or to the equipment WARNING FOR YOUR SAFETY DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER APPLIANCE WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions
12. L STATE AND LOCAL CODES DRRAGOGGAGGGGGGGGGGGGGAGRAGGGAGRRARRRARRARRARRRRARRRARRRRRARRARARRARARRARRARRARRARRARRARRARARRARARRARARRARRRARARRARRRARRRRARARRARARRARRARRARRARRARRRRARRARRRRRRARRRARRRARRRRARRRARRARRARRRRARARRARARRARARRARRRARARRARRRARARRARARRARARRARRRRARRRRRRRRARRARRARRRRARRARRARRRERRERREARRARRARARRRRARRERARARRRRRRARRRRRRRAARAARA IMPORTANT THIS UNIT REQUIRES A SCREEN OF AT LEAST 100 MESH TO BE INSTALLED IMMEDIATELY UPSTREAM OF ALL CHECK VALVE TYPE BACKFLOW PREVENTERS USED FOR WATER SUPPLY PROTECTION THE SCREEN SHALL BE ACCESSIBLE AND REMOVABLE FOR CLEANING OR REPLACEMENT Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 9 24 OPERATING INSTRUCTIONS OVEN SMOKER INITIAL START UP MANUAL CONTROLS This START UP procedure is used to verify that your Southbend SB 5 ES or SB 10 ES Smoker has been installed correctly and will perform as intended when put into use This INITIAL START UP procedure should be carried out by your electrician licensed installer or a Southbend approved service agency Please read completely through all of this Manual Control START UP procedure before beginning This procedure includes all optional manual features for the SB 5 ES and SB 10 ES If your unit does not include one of these features you can skip over that step in the START UP procedure
13. NUAL 1189200 REv 0 12 06 PAGE 13 OF 24 Operating Instructions OVEN SMOKER The Southbend Manual Control SB 5 ES or SB 10 ES may also contain an optional PROBE feature This PROBE will allow you to cook your product according to its internal temperature rather than a timed setting To use the PROBE option Follow the original steps 1 through 5 except set the 24 HOUR TIMER to its maximum you Will be cooking by internal temperature not time Insert the PROBE into the thickest part of your product oet the PROBE control to the desired internal finished temperature for the product and set the PROBE switch to the ON position The red PROBE control indicator light will illuminate to show that the PROBE is activated The SB 5 ES or SB 10 ES will cook your product using the setting on the COOK control When the product s internal temperature reaches the level set on the PROBE control the PROBE will activate the buzzer Remove your product as soon as it is finished to prevent over cooking or withdraw the PROBE and re set the controls to use the COOK N HOLD feature to hold your product at a reduced temperature rEEEEEEEEEEREEEEREEEEEEEEEEEEEREREEEEEEEEEREEEEEEEEEEEREEEEEEEEEEEREEEEEEEEEEEREREREEEEEEEREREREEEEEEEEEREEEEEEEEEEEREEEEEEEEEEEREEEEEEEEEEEEEEEREEEEEEEREREEEEEEEEEEEREEEEEEEEEEEREEEEEEEEEEEEEEEEEEEEEEEREEEEEEEEEEEREREEEEREEEEEEEEEEEEEEEEEEREEEEEEEEEEEEEEE M x x 2 uM UN 2 E 2 555 m SERB E KR LESSER
14. OK GOntoL 4259 iso eate 252 5008 e da eo MERE eee 253 2003 Hold 2505 MAA 252 4001 COntol K NOD 253 2003 24 Hour Timer MON 252 1005 2A rr LC 66 2016 IST decens sone ie osea ne 253 2002 56 0108 60 Minute Timer 60 Minute Mechanical 120V 60 2 252 1004 60 Minute Mechanical 220V 60 2 252 1019 60 Minute Mechanical 230V 50 2 252 1020 dE Ses Nm 253 2002 ee a at m 66 3008 SMOKE SWIC a 66 3008 Meat Probe SOWIE 66 3008 66 1023 EXTERIOR COMPONENTS DOOF OOl e 47 9170 Door Latch Catch Assembly 50 1346 MINGO ET DU a t 90 0085 BOO a a 254 1002 Caster SBTOSE Desine Sut Cep nats 50 0058 Appliance Leg SB 5 ES germ 50 0628 50 0555 Water Inlet Fitting 31 0058 Planetae desi NH E 47 2195 External Smoke Box Assy Optional 47 9240 BOX ONIY M 100 0868 A
15. T DAMAGE OR PERSONAL INJURY AND MAY ALSO VOID ALL OR PART OF YOUR Southbend EQUIPMENT WARRANT Y WATER SUPPLY CONNECTION IMPORTANT Southbend strongly recommends that SOFT WATER only be used in any unit requiring a water supply Also a good quality water filter MUST be installed in line between the unit connection and the water supply to guard against clogging and mineral build up in the components This is extremely important in areas having hard water This filter may be installed at the water source or adjacent to the Water Inlet Fitting on the Smoker whichever is more convenient for you This equipment is to be installed to comply with the federal state and local plumbing codes having Jurisdiction To correctly install a water supply to your SB 5 ES or SB 10 ES Smoker A Run the correct size tubing from the water supply to the unit s location this tubing should be at least as big as the Water Inlet Fitting 14
16. aller Unless the installation instructions for this product are followed by a qualified service technician a person experienced in and knowledgeable of the installation of commercial gas and or electric cooking equipment then the terms and conditions on the Manufacturer s Limited Warranty will be rendered void and no warranty of any kind shall apply In the event you have questions concerning the installation use care or service of the product contact Southbend Technical Service 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA 919 552 9161 www Southbend nc com SPECIFICATIONS NOTICE Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to installation requirements for equipment Therefore installations must comply with all local codes Southbend reserves the right to change specifications and product design without notice Such revisions do entitle the buyer to corresponding changes additions or replacements for previously purchased equipment This product is intended for commercial use only not for household use CLEARANCES There must be adequate clearance between the broiler and adjacent construction due to the heat generated by the broiler Clearance must also be provided for servicing and for operation The minimum clearance
17. areas may require a short period of soaking This cleaner is available through Southbend 51 0002 or through your local Rochester Midland distributor or representative Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 17 OF 24 PARTS OVEN SMOKER HEPLACEMENT PARTS LIST SB 5 ES amp SB 10 ES Reference Description Replacement Part ELECTRICAL COMPONENTS 1 Power BIOGK 50 1332 2 MOUNA 50 1329 9 6 USE ASSEMDIV cuf dien 66 1097 4 Contactor TZOW CON be 66 2013 ee 66 2017 5 Heating Element SB 53E5 208V TOODW Paci 60 0190 oB 5sES 24 a 60 0191 ES 19 208V 000 AAA t boil aea cte 60 0192 E5 93 240 2000 W Dtm 60 0193 6 Smoke Box Element 47 9241 7 Motor Assy w Blower 250 1035 8 Water Solenoid Valve Eco 50 0308 egeo 50 0307 9 Repeat Cycle Timer ZO M 66 8012 RAOV ee ee EE 66 8065 10 Buzzer Alarm DOW
18. based on a specifically defined program In the event that a customer wants to try a special product arrangements can be made to determine what conditions are necessary for baking so the customer can determine the suitability for his program COMPARISON WITH OTHER UNITS oouthbend will provide test data or a test unit for the comparison of results with any other unit on the market however Southbend reserves the right to have its designated representatives available during the test All results of such comparison tests will be made available to Southbend and may be used by Southbend As stated previously Southbend operating costs compare favorably with gas convection ovens and our ovens generally do not require hoods Based on production of consistent quality products from the Southbend Oven as well as baking times oouthbend out performs the competition CONSTRUCTION All combination Ovens in this series are constructed of stainless steel inside and outside All of the frame members are welded to provide long life construction Components such as temperature and humidity controls timers switches motors heating elements and other such items are thoroughly tested before shipment On going research and development projects are used to introduce the latest and most dependable parts SHIPMENT Southbend units are usually shipped directly from the factory or delivered from a dealer unless sold at a show or after a test or demonstration Unl
19. completely and leave the Smoker DOOR open about 1 to 2 Allow the omoker to run for approximately 30 minutes E Set the POWER switch to the OFF position or press the ON OFF Key to turn OFF the Programmable Control Leave the DOOR slightly open about 1 to 2 while the Smoker is not in use THESE DRY OUT PROCEDURES MUST BE CARRIED OUT DAILY TO HELP MAINTAIN YOUR EQUIPMENT IN THE BEST POSSIBLE CONDITION THE REMOVAL OF ALL RESIDUAL MOISTURE IN THE EQUIPMENT RETARDS ANY CORROSION OH DETERIORATION OF THE INSULATION AND ELECTRICAL COMPONENTS AND EXTENDS THE USEFUL LIFETIME OF YOUR Southbend EQUIPMENT CLEANING Your Southbend SB 5 ES or SB 10 ES should be cleaned daily and as soon as possible after a spill has occurred It is essential to maintain a clean unit especially if the public views the unit in your place of business The following should be used for cleaning A The stainless steel exterior may be cleaned with any good stainless steel cleaner or polish or with hot soapy water followed by a clear rinse if it is very soiled B The DOOR glass may be cleaned with any good glass cleaning formula Be sure to wipe down the DOOR frame and to clean the GASKET on the inside of the DOOR Dried on debris or heavy soiling can be removed with hot soapy water followed by a rinse with clean fresh water Wipe the DOOR dry to prevent spotting CAUTION DO NOT USE ABRASIVE CLEANERS ON THE DOOR OR YOU MAY SCRATCH THE GLASS C Remove and clean the c
20. e unit to the available power supply either through an attached cord and receptacle or through direct wiring by following these steps 1 Take note of the labeling on the Power Terminal Block Line 1 Line 2 Line 3 2 Carefully identify the power source leads and attach them to the appropriate terminal connections Make sure all connections are clean and tight 3 Properly ground the unit BEFORE USE by attaching a grounding wire to the Ground Lug or Clamp provided next to the Power Terminal Block 4 Allow enough slack in the wiring to allow for equipment to be moved about during installation and any future servicing H Check the voltage at the terminals on the Power Terminal Block with a voltmeter and compare the values with the label listings on the side of the Oven If the values match the unit is ready for its INITIAL START UP If the readings DO NOT coincide you must call the Southbend Service Department for instructions on changing the voltage and or the phase l Carefully position the Outside Top on the unit but do not press it into place Position the unit in its final operating location and refer to the appropriate INITIAL START UP PROCEDURE for your Smoker Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 7 OF 24 OPERATING INSTRUCTIONS OVEN SMOKER Ju IMPORTANT FAILURE TO FOLLOW THESE INSTRUCTIONS FAULTY INSTALLATION OR IMPROPER USE MAY CAUSE SEVERE EQUIPMEN
21. ess otherwise agreed to by Southbend freight is paid by the buyer F O B from the Southbend manufacturing facility in Menominee Michigan shipping time varies depending upon the shipping point the time of year and shippers used Usually Southbend prefers three weeks lead time but can reduce the time in some instances on an emergency basis oouthbend employs accepted packaging standards to ensure that your equipment arrives in excellent condition However damage may still occur through negligent handling or accident on the part of the shipping company Southbend works closely with all of its customers in tracing shipments to delivery and to minimize handling Engineered to Perform Built to Last Pad CJOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 5 or 24 OPERATING INSTRUCTIONS OVEN SMOKER AND INSTALLATION RECEIPT IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for damage before and during unloading The freight carrier has assumed responsibility for its safe transit and delivery If damaged equipment is received either apparent or concealed a claim must be made with the delivering carrier Apparent damage or loss must be noted on the freight bill at the time of delivery The freight bill must then be signed by the carrier representative Driver If the bill is not signed the carrier may refuse the claim The carrier can supply the necessary forms A requ
22. est for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated The carrier should arrange an inspection Be certain to hold all contents plus all packing material Inspect the entire perimeter of the package for damage or punctures to the packing material This may indicate damage to the unit inside Call any and all packing damage to the attention of the delivery person If any packing damage is found uncrate the unit immediately in the presence of the delivery person to determine if the unit is damaged If any damage is found indicate the type and amount of damage on the shipping documents and notify Southbend at 919 552 9161 immediately after filing a freight claim Uncrate the unit carefully and check the entire unit top front back and both sides for any visible or hidden damage Remove the unit from the shipping pallet and inspect the bottom for any damage If any damage is noted after the driver leaves immediately contact the freight company and Southbend Check each Oven Door Make sure the Door closes completely and that the Door Gasket seals firmly If the Gasket does not seal correctly please contact the Southbend Service Department for instructions and assistance any required adjustments INSTALLATION Check to determine that the power source is the same voltage and phase as that indicated on the label on the
23. gh including the Casters Each unit is 32 deep 2334 wide and takes up less than 572 square feet of your valuable floor space The Southbend SB 5 ES and SB 10 ES are equipped with a positioned air flow system This system allows the heated air and or smoke to circulate completely and evenly around the interior of the SB 5 ES or SB 10 ES for a uniform and consistent product without having to turn pans All processed product can be unloaded at the same time allowing you to concentrate on things of more importance without having to remember if and when to turn pans in your smoker The SB 5 ES or SB 10 ES can be used to cook steam or smoke the following products e Meats e Fish e Potatoes e Fowl e Bacon e Vegetables All units in this series are designed for the following Automatic pan positioning e Dependability e Rapid even processing e Low energy consumption e Easy cleaning e Low maintenance e Simple operation e Rapid servicing The Southbend SB 5 ES has a capacity of up to six 6 full sized 18 x 26 sheet pans The SB 10 ES has a capacity of thirteen 13 18 x 26 full size pans These pans are supported by chromed Side Racks to provide a 3 7 vertical spacing between pans Smoke is generated in the Smoke Box attached to the back wall of the Oven interior or in the optional side mounted External smoke Box Supplemental moisture can be added through the AUTOMIST Humidity System The AUTOMIST system adds moisture by injecting a wa
24. hip pan from the SMOKER BOX daily Dispose of all ashes safely Wipe up any standing liquids in the bottom of the Smoker and sweep up any solid particles of debris D The interior should be cleaned on a regular basis at least two or three times a week with mild soap and hot water followed by a thorough rinse with clean fresh water and a sanitizing agent wiping the interior dry will help to prevent water spotting Water spotting and other mineral deposits should be removed with any mild mineral removal agent as soon as they are noticeable E Leave the Smoker DOOR open by about 1 to 2 while the unit is not in use Perform Built to Engineered to P Last PAGE 16 OF 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SGUTHBEND OVEN SMOKER PARTS CAUTION southbend DOES NOT RECOMMEND the use of any strong commercial or caustic product on this equipment DO NOT allow any type of caustic cleaner to come into contact with any aluminum parts such as the Door Frame the silicon rubber Door Gaskets or any of the sealant in the Smoker seams and joints These caustic compounds may cause discoloration and or degradation of these parts and may result in permanent damage DO NOT use bleach or bleach compounds on any chromed parts bleach may damage chrome plating NOTE oouthbend has had very good results with a product called JIFFY CLEANER For standard cleaning simply spray JIFFY on and wipe off Heavily soiled
25. ol set 150 F The red HOLD indicator light should illuminate Set the PROBE switch to its ON position and the PROBE control to 125 F The red PROBE indicator light should illuminate the red COOK indicator light should illuminate and the red HOLD indicator light should go out When the Oven interior temperature reaches the PROBE control setting 125 F the red PROBE control indicator light should go out the red COOK control indicator light should go out and the red HOLD control indicator light should illuminate Return all switches and controls to their OFF positions Clean the SB 5 ES or SB 10 ES both inside and out according to all local and regional health codes YOUR MANUALLY CONTROLLED Southbend SB 5 ES OR 5 13 SHOULD NOW BE READY FOR FULL OPERATIONS Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 11 24 OPERATING INSTRUCTIONS OVEN SMOKER OPERATING INSTRUCTIONS The Southbend SB 5 ES or SB 10 ES Smoker is designed to offer maximum flexibility for different products Cooking time can be pre set or determined by the internal temperature of the product through use of the Probe attachment in either Manual Control or Programmable Control units Manual Control units are equipped with our COOK N HOLD feature allowing you to cook your product at one temperature and hold it at another This lets you finish products quickly but still hold them at optimum tem
26. or to prevent the Door or Doors from swinging when left in an open position C The SB 5 ES or SB 10 ES Smoker must be connected to the proper power supply as indicated on the equipment label D The SB 5 ES or SB 10 ES Smoker must be connected to an approved potable water supply in accordance with all applicable plumbing codes for your area APPLICATION AND USAGE The SB 5 ES and SB 10 ES Smokers are designed for the low to medium temperatures normally found in smoking and or slow cooking operations THEY ARE NOT DESIGNED TO OPERATE AT HIGH TEMPERATURES FOR LONG PERIODS OF TIME Continuous operation at maximum temperatures and or humidity settings may result in premature component failure SMOKER DRY OUT PROCEDURE A Remove the GREASE PAN Empty and clean the PAN and set it aside B WIPE UP ANY STANDING LIQUIDS IN THE SMOKER BOTTOM C For Manual Control units oet the POWER switch to the ON position Set the COOK control to 150 F and the HOLD control to OFF Set the 24 HOUR TIMER to 2 hours so that the COOK control operates For Programmable Control units Engineered to Perform Built to Last YOUTHBEND INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 PAGE 15 or 24 5 OVEN SMOKER Press the ON OFF Key to start the Control Select and press any programmed Menu Key to begin running that program Try to select a program that does not use added moisture or smoke Allow the Smoker to heat D Open the VENT
27. peratures to prevent loss of moisture and resulting shrinkage Programmable Control units have this feature built and can be programmed for better control over your final product The SB 5 ES is equipped with an internal Grease Pan to catch any drippings from your products and to make cleaning easier The Grease Pan can be lifted out for dumping and cleaning at the end of the day The SB 10 ES is fitted with an external Pan that is equipped with small ball casters This Grease Pan fits beneath the unit directly under the Drain fitting in the floor of the Smoker Remove the drain plug to drain accumulated liquid from the bottom of the SB 10 ES into the Grease Pan for removal and disposal omoke is generated in the Smoke Box located on the back internal wall of the Oven or in the optional Smoke Box attached to the side of the unit This Smoke Box consists of a stainless steel chip box inside of a stainless steel housing To use the Smoke Box pieces of wood pre soaked in water are loaded into the chip box the chip box is inserted into the housing and the Smoke switch is set to the ON position or the Programmable Control is set to include a certain smoke level Heating Elements contained in the housing will heat the wood giving off smoke This smoke is circulated throughout the Oven cavity by the Motor and Blower Wheel The strength and duration of the smoking is controlled by the amount of wood placed in the chip box and by the length of time it i
28. s allowed to burn MANUAL CONTROL operation 1 Set the POWER and FAN switches to their ON positions Select the correct cooking temperature for your product on the COOK control and set the 24 HOUR TIMER to at least 1 hour allowing the Smoker to preheat 2 Prepare your product as outlined in your recipe Load the prepared product into the SB 5 ES or SB 10 ES at your convenience After loading your product set the 24 HOUR TIMER to the desired cooking time 3 Set the HUMIDITY control if you wish to add moisture to your product during the processing cycle Engineered to Perform Built to Last PAGE 12 OF 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SGuUTHBEND OVEN SMOKER Operating Instructions 4 Load the SMOKER BOX with wood if you want to add smoke flavoring and color to your product Set the SMOKER switch to the ON position 5 Set the adjustable top VENT according to your product needs High moisture products or products requiring supplemental moisture from the HUMIDITY control require the VENT to be at least partially if not all the way open Low moisture products can be processed with the VENT handle closed horizontal The VENT can also be used to help regulate the amount of smoke in the SB 5 ES or SB 10 ES 6 Set the 60 MINUTE TIMER as a reminder during short cooking or smoking cycles 7 Remove your product as soon as it is finished and reload the
29. side of the unit If you have received an SB 5 ES you should attach the included Appliance Legs to the bottom of the unit Each Leg stud screws into a threaded hole in each corner of the base Position the unit where it is to be operated and adjust the Appliance Legs of the SB 5 ES so the unit stands level and solid If you have an SB 10 ES you may need to use metal shims under the Casters to level the unit For the SB 5 ES Make sure the GREASE PAN is installed inside the bottom of the unit This PAN will catch most of the drippings from your product as it is processed making clean up that much easier For the SB 10 ES Make sure the GREASE PAN is installed beneath the unit This PAN will catch the liquid that accumulates in the bottom of the unit while you are processing your product Carefully set all Controls and Switches to their OFF positions ineered to Perform Built to Last PAGE 6 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SGuUTHBEND OVEN SMOKER INITIAL START UP ELECTRICAL CONNECTIONS THREE PHASE SINGLE PHASE GROUND o Pola SUPPLY F Install the water supply if your unit was ordered with the optional AUTOMIST feature refer to WATER SUPPLY CONNECTION on the following page G The installing technician or electrician should complete the electrical connections by removing the Outside Top of the unit this panel is pressed onto the top of the unit and should lift off easily Connect th
30. ter mist into the Blower Wheel for circulation throughout the Oven cavity This water injection is controlled by a Repeat Cycle Timer with a fixed OFF time and a variable ON time The ON time is adjusted by setting the Humidity Control on the front of the unit A higher setting on the Control allows for a longer water spray in the Oven resulting in higher moisture levels to Perform Built to Last Engineered PAGE 4 OF 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 Sou HBEND An optional Programmable Control is also available for the SB 5 ES SB 10 ES The Programmable Control allows you to set and run specific programs as menus complete and total control of your production program A Meat Probe is also available for either Manual or Programmable Control units The Meat Probe allows you to use the internal temperature of your product to control the operation of the SB 5 ES or SB 10 ES When used with the Hold feature of the Smoker you can load your product in the morning or the night before and not bother with it again until you are ready to use it AVAILABILITY FOR TESTING A prospective customer may see a unit in operation as follows e Atan existing installation e Ata dealer s showroom e At the Southbend manufacturing facility If contacted Southbend will provide the information on the nearest location In the event that a customer desires to test a unit at his place of business arrangements can be made
31. thoroughly before installing or servicing this equipment NOTICE Contact your authorized Service Agency to perform maintenance and repairs NOTICE Using any parts other than genuine Southbend factory manufactured parts relieves the manufacturer of all warranty and liability NOTICE Southbend Manufacturer reserves the right to change specifications at any time KEEP THIS MANUAL IN A VISIBLE LOCATION NEAR THE OVEN FOR FUTURE REFERENCE Copyright 2006 by Southbend All rights reserved Published in the United States of America Engineered to Perform Built to Last PAGE 2 OF 24 INSTALLATION amp OPERATIONS MANUAL 1189200 REv 0 12 06 SoGuUTHBEND INTRODUCTION Congratulations You have purchased one of the finest pieces of heavy duty commercial cooking equipment on the market You will find that your new equipment like all Southbend equipment has been designed and manufactured to meet the toughest standards in the industry Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations With proper care and field maintenance you will experience years of reliable trouble free operation For best results read this manual carefully RETAIN THIS MANUAL FOR FUTURE REFERENCE This manual is for the Southbend Oven Smoker Read these instructions carefully before attempting installation Installation and initial startup should be performed by a qualified inst
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