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Southbend S536D User's Manual

1. PAGE 16 oF 44 Owner s Manual 1188716 02 07 Pi SGUTHBEND 500 SERIES RESTAURANT RANGES INSTALLATION STEP 3 ATTACH FLUE RISER AND SHELF ASSEMBLY Place the flue riser assembly on the range as shown on the appropriate diagram below 1 Slide the flue riser assembly over the bayonets until it bottoms out as shown below 2 Secure ends of flue riser assembly with two 2 1 4 20 x 3 4 hex head bolts flat washers and lockwashers 3 Attach the shelf assembly to the flue riser assembly r Figure 7 Installation of Flue Riser and Shelf Assembly Single Oven Models Dual Oven Models STEP 4 ELECTRICAL CONNECTION FOR CONVECTION OVEN MODELS ONLY Wiring diagrams are located on the rear of the range Be sure that the input voltage and phase match the requirements shown on the serial plate see Figure 1 on page 3 Ranges are factory equipped either with a power cord or with one or two two pole terminal blocks one for each oven located behind cover plate s located on the rear of the range To connect the supply wires remove the appropriate cover plate Route the supply wires and the grounding wire through the strain relief fitting to the terminal block Insert the supply wires one each into the two poles of the terminal block and tighten the screws Insert the ground wire into the grounding lug and tighten the screw Re attach the cover plate Three phase ranges are wired as above using only t
2. N WARNING ELECTRIC SHOCK HAZARD For appliances that use electric power disconnect the power to the appliance before cleaning Do not remove panels that require tools to remove NOTICE This appliance is intended for commercial use and is only for professional use It shall be used by trained qualified people Warranty will be void if service work is performed by other than a qualified technician or if other than genuine Southbend replacement parts are installed Give this Owner s Manual and important papers to the proper authority to retain for future reference Copyright 2007 by Southbend All rights reserved Published in the United States of America 2 or 44 Owner s Manual 1188716 02 07 Fai SGUTHBEND 500 SERIES RESTAURANT RANGES INTRODUCTION 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 divided into six sections Introduc
3. 3 47 kPa ELECTRICAL REQUIREMENTS Ranges with a convection oven require connection to a supply of electricity The appliance when installed must be electrically grounded in accordance with local codes or in the absence of local codes with the applicable national codes An electrical diagram is located on the rear of the range near the motor Usually the range is furnished with one or two power cords one for each oven each with a standard 115V 60Hz single phase prong plug Total maximum power for 115V units is 4 8 amperes The range can be ordered to operate on 208V 60Hz 1 phase or 3 phase current in which case the electric power supply must be wired to one or two junction boxes one for each oven each with a terminal block on the rear of the range Total maximum power for 208V units is 2 6 amperes 5 MANUAL 1188716 02 07 PAGE 7 OF 44 500 SERIES RESTAURANT RANGES OPERATION N DANGER EXPLOSION AND ASPHYXIATION HAZARD In the event a gas odor is detected shut down equipment at the main gas shut off valve and immediately call the emergency phone number of your gas supplier Improper ventilation can result in headaches drowsiness nausea and could result in death Do not obstruct the flow of combustion and ventilation air to and from cooking appliances N CAUTION To eliminate gas build up which could result in an explosion in the event of main burner igniti
4. Check for hot air leaks around the motor pocket With the blower turned ON turn the oven thermostat to OFF and allow the oven to cool If the blower motor runs continuously when the oven is cool turn the oven thermostat to the highest setting If the blower motor shuts off when the oven becomes hot and if there are no sources of excessive heat around the blower motor replace the blower motor PAGE 22 OF 44 OwNER s MANUAL 1188716 02 07 500 SERIES RESTAURANT RANGES SERVICE r Figure 11 Convection Oven Blower Does Not Run C Convection oven blower does not run Y DISCONNECT POWER AT CIRCUIT BREAKER Remove the control knobs from the front of the range Remove the screws that secure the top of the valve panel and carefully tilt the panel forward to expose the back of the blower switch that is mounted in the front panel CAUTION Be careful not to damage the wiring behind the control panel Remove the protective cover from the blower control switch Check that the switch wires and terminals are secure Use multimeter to check the continuity across the terminals of blower switch wires 1 and 3 refer to the appropriate wiring diagram in this manual or on the range With the switch in the ON position there should be continuity No Is there continuity Yes Replace the blower control switch Reconnect the power supply Use a voltm
5. Figure 8 Troubleshooting Open Top Burners C Open top burners are not working correctly Y Check that the burners are set level in their support brackets Check that the burners are clean and that their ports are clear Y Remove each burner and check that the venturi is clean and free of buildup and debris Also check that the orifice size is correct and that it is clean and free of buildup and debris Y Remove the burner control knobs and carefully lower the valve panel CAUTION Convection oven models have wiring attached behind the panel Y Check that each burner valve and orifice is in alignment with the corresponding burner Y Check the pressure of the gas supply with all the gas appliances connected to the supply turned fully on The inlet pressure before entering the pressure regulator for the range must be in the range 3 5 to 5 W C 0 87 to 1 24 kPa for natural gas or in the range 10 to 11 W C 2 48 to 2 73 kPa for propane Adjust the pressure and or capacity of the gas supply if necessary Check the pressure of the gas manifold of the range after the gas leaves the pressure regulator for the range See page 25 Engineered to Perform Built Last PAGE 20 44 OwNER s MANUAL 1188716 02 07 500 SERIES RESTAURANT RANGES SERVICE TROUBLESHOOTING BASE OVEN N CAUTION Proper and efficient operation of o
6. P IMPORTANT FOR FUTURE REFERENCE Engineered to Perform Built to Last Please complete this information and retain OUTHBEND this manual for the life of the equipment Model Owner s Manual Date Purchased 500 Series Restaurant Ranges Models 536 X536D X560AA X560AD X560DD S536A 8536D 5560 S560AD S560DD Model X536D Model X560DD N WARNING This appliance shall be installed in conformity with the current regulations and used only in a well ventilated location Consult the instructions before installing and using the appliance 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 southbendnc com OwNER s MANUAL 1188716 02 07 500 SERIES RESTAURANT RANGES 21 00 MANUAL SECTION RR SAFETY PRECAUTIONS 500 SERIES RESTAURANT RANGES SAFETY PRECAUTIONS Before installing and operating this equipment be sure everyone involved in its operation is fully trained and aware of precautions Accidents and problems can be caused by failure to follow fundamental rules and precautions The following symbols found throughout this manual alert you to potentially dangerous conditions to the operator service personne
7. for ventilation purposes It is recommended that a canopy extend 6 past the appliance and the bottom edge be located 78 above the floor Filters should be installed at an angle of 45 or more from the horizontal This position prevents dripping grease and facilitates collecting the run off grease in a drip pan unusually installed with a filter A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish pilot flames Fresh air openings approximately equal to the fan area will relieve such a vacuum The exhaust fan should be installed at least 2 above the vent opening at the top of the range If the range is connected directly to an outside flue a CSA design certified down draft diverter must be installed at the flue outlet of the oven and connected to the flue PAGE 6 44 OwneR S MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES SPECIFICATIONS In case of unsatisfactory performance on any appliance check the appliance with the exhaust fan in the OFF position Do this only long enough to check equipment performance Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test GAS SUPPLY A 3 4 female NPT gas connection is located on the rear of the range see Figure 2 The serial plate is located on the right side of the range See Figure 1 The serial plate indicates the type of gas the range is equipped to burn
8. SS 1188604 DRIP PAN 36 SS Quantity used depends on model number Notshown on drawing 5 MANUAL 1188716 02 07 PAGE 31 44 SERVICE 500 SERIES RESTAURANT RANGES r Figure 18 Flue Riser and Shelf Parts Key PartNumber Qty Description 1 1188669 1 SHELF SINGLE ASM 36 TRAY 1188670 1 SHELF SINGLE ASM 60 TRAY 2 1181158 1 SPLASHER 10 X 36 1184141 1 SPLASHER 24 X 36 1181160 1 SPLASHER 10 X 60 1184143 1 SPLASHER 24 X 60 3 1181162 1 WALL SHIELD 10 X 36 1180763 1 WALL SHIELD 22 5 X 36 1181164 1 WALL SHIELD 10 X 60 1180765 1 WALL SHIELD 22 5 X 60 PAGE 32 44 OwneR s MANUAL 1188716 02 07 S THBEND 500 SERIES RESTAURANT RANGES SERVICE r Figure 19 Open Top Burner Parts for X500 Models Quantity T Key Number X536 X560 Description 1 1184192 6 10 KNOB CHROME METAL 2 1178202 6 10 GAS VALVE 3 1008742 6 10 HOOD ORIFICE 42 NATURAL GAS 1009754 6 10 HOOD ORIFICE 54 LP GAS 4 1177447 3 5 PILOT ASSEMBLY FRONT 5 1177111 6 10 BURNER ASSEMBLY 6 1177448 3 5 PILOT ASSEMBLY REAR 7 1184626 3 5 PILOLT SUPPORT BRACKET 8 1184744 3 5 SPACER 9 P6016 3 5 FITTING BRASS STRT 68C 6 4 10 1182286 3 5 TU
9. 1164278 1 SA BURNER NATURAL GAS 1164279 1 SA BURNER LP GAS 18 1164037 1 OVEN SAFETY VALVE 19 1008736 1 HOOD ORIFICE 36 NATURAL GAS 1008752 1 HOOD ORIFICE 52 LP GAS 20 1180873 1 PILOT TUBE 21 1163868 1 THERMOCOUPLE 22 1180830 1 BRACKET OVEN SAFETY 23 1182498 1 KNOB OVEN THERMOSTAT DIAL FAHREINHEIT 24 1182497 1 BEZEL OVEN THERMOSTAT KNOB 25 B940000201 1 THERMOSTAT Quantity per oven Notshown on drawing PAGE 36 44 Owner s Manual 1188716 02 07 Fai SGUTHBEND SERVICE 500 SERIES RESTAURANT RANGES Figure 22 Convection Oven Parts See parts list on previous page PAGE 37 OF 44 Owner s MANUAL 1188716 02 07 SERVICE 500 SERIES RESTAURANT RANGES Standard Oven Parts See drawing on following page Key PartNumber Qty Description 1 1188243 1 DOOR ASSEMBLY FULL OVEN 2 1180861 2 DOOR HINGE P1089 1 SPRING DOOR FULL OVEN 3 1188714 1 OVEN BOTTOM FULL OVEN 4 1180528 2 RACK GUIDE 6660 8 CLIP RACK SUPPORT 5 1180859 1 QUADRANT ASSEMBLY 6 1164278 1 SA BURNER NATURAL GAS 1164279 1 SA BURNER LP GAS 7 1182498 1 KNOB OVEN THERMOSTAT DIAL FAHREINHEIT 8 1182497 1 BEZEL OVEN THERMOSTAT 9 940000201 1 THERMOSTAT 1182493 1 SHIELD THERMOSTAT 10 1164037 1 OVEN SAFETY VALVE 11 1008736 1 HOOD ORIFICE
10. 36 NATURAL GAS 1008752 1 HOOD ORIFICE 52 LP GAS 12 1180873 1 PILOT TUBE 13 1163868 1 THERMOCOUPLE 14 1180830 1 BRACKET OVEN SAFETY Notshown on drawing PAGE 38 44 Owner s Manual 1188716 02 07 Pai SGUTHBEND SERVICE 500 SERIES RESTAURANT RANGES Figure 23 Standard Oven Parts See parts list on previous page PAGE 39 or 44 OwNER s MANUAL 1188716 02 07 THBEND ed to Perform Built PAS SERVICE r Figure 24 Electric Gas Shut Off Parts for 5500 Units Built Before February 19 2007 500 SERIES RESTAURANT RANGES Key PartNumber 1 Qty Description 1 1181066 1 SWITCH OFF ON ON MOMENTARY 2 1186427 1 VALVE PANEL 460 SS SHUTOFF 3 1179908 1 BRACKET FAN SWITCH 1181067 1 CAFE SHUTOFF HARNESS ASSEMBLY 4 1181062 1 BOX 4 SQ ELEC JUNCTION 5 1181063 1 COVER ELEC J UNCTION BOX 1180402 1 RELAY 120 1172760 1 POWER CORD 1179947 1 FLEX CABLE 17 6 1181061 1 VALVE GAS SHUTOFF 7 1146801 1 NIPPLE PIPE 8 1178815 1 REGULATOR PRESSURE Not shown on drawing PAGE 40 44 OwNER s MANUAL 1188716 02 07 4656 to Perform Built to Last THBEND 500 SERIES RESTAURANT RANGES Notes Owner s MANUAL 1188716 02 07 PAGE 41 OF 44 500 SERIES RESTAURANT RANGES
11. Notes PAGE 42 44 OwNER S MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES Notes Owner s MANUAL 1188716 02 07 PAGE 43 44 500 SERIES RESTAURANT RANGES 500 Series RESTAURANT RANGES Genuine Parts FE Protect YOU All Ways Commercial Food Equipment Service Association 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 southbendnc com PAGE 44 44 OwNER S MANUAL 1188716 02 07 SOUTHBEND
12. carrier can supply the necessary forms A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not apparent until after the equipment is uncrated The carrier should arrange an inspection Be certain to hold all contents plus all packing material Do the following 1 Cutthe banding straps and remove the corrugated cardboard surrounding the range If legs were shipped in the same container set them aside for installation in later steps of this procedure Do not remove any tags or labels attached to the range until the range is installed and working properly Lift the flue riser off the front of the skid see Figure 3 and set it aside for installation later in this procedure Pull the shelf assembly out from under the base and set it aside for installation later in this procedure Unbolt the shipping hold down brackets from the skid then remove the brackets from the range C s 260 10 If the range is to be installed on legs go to Step 2a If the range is to be installed on casters go to Step 2b Owner s MANUAL 1188716 02 07 PAGE 13 oF 44 INSTALLATION 500 SERIES RESTAURANT RANGES r Figure 3 Unpacking Base Flue Riser Shelf Skid STEP 2A ATTACH LEGS A set of four legs is packed with ranges ordered with legs For ranges ordered with casters go to Step 2b A threaded leg pad is fastened to the base frame at e
13. per rack Meats are browned and not done in center lower oven temperature and roast longer Meats are well done and not browned raise temperature Limit amount of moisture Cakes ripple overloading pans or batter is too thin There is excessive meat shrinkage lower oven temperature Cakes are too coarse lower oven temperature N WARNING THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM Owner s MANUAL 1188716 02 07 PAGE 9 OF 44 500 SERIES RESTAURANT RANGES TIPS FOR CONVECTION OVENS As a guide set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional non convection ovens FROZEN ENTREE PRODUCTS Punch holes in lid before heating Tent lid if product has a tendency to stick i e lasagna or macaroni and cheese Use manufacturer s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6 1 2 size pan load Some products may cook in 10 to 15 minutes less time than recommended for convection ovens if prepared from frozen in a 6 pan load Time and temperatures will vary depending upon load mix size of portion and other factors Use the fo
14. pilots are adjusted by inserting the blade of a screwdriver into the slot on the small valve located on the manifold The maximum flame size is approximately 19 mm with a slight yellow tip The first indication of over adjustment is evident when the yellow tip begins to stream into black streaks and generate carbon Continued over adjustment leads to the unstable lifting and blowing condition ADJUSTMENT OF OPEN TOP BURNERS All open top burners are primarily adjusted by means of an air shutter on the mixer face To adjust a burner loosen the screw that holds the air shutter in position and rotate the mixer cap until a clear stable blue flame is obtained The flame should not be yellow tipped nor should it blow off the burner ports orifice sizes and burner rate are properly set at the factory and should not be altered Over rated burners cause poor burner and pilot performance resulting in less heat and wasted gas ADJUSTMENT OF OVEN STANDING PILOT The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot line valve with a screwdriver The pilot line valve is located behind the kick panel below the oven door Remove the kick panel to gain access The pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the flame switch capillary bulb ADJUSTMENT OF OVEN BURNER The oven burner orifice is of the fixed type sized for the specified gas supply The burner flame cha
15. the valve panel to OFF 4 Turn off the gas supply to the oven TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may occur during operation Problem Possible Causes and Solutions A top burner will not light Check pilot position Check and light the burner s pilot Check gas supply to range Oven will not heat up Check and light the oven pilot Check gas supply to range Blower of convection oven is not running Check that the oven s blower control switch is in ON position Check electricity supply to range Pilot s will not remain lit Check gas supply to range Check pilot adjustment If other appliances connected to the same source of gas or electricity are also not operating correctly the problem is likely not within the range If the problem only occurs for the range and if the above solutions to do not solve the problem call for repair service TROUBLESHOOTING CONVECTION OVEN COOKING PROBLEMS If then Cakes are dark on the sides and not done in the center lower oven temperature Cake edges are too brown reduce number of pans or lower oven temperature Cakes have light outer color raise temperature Cake settles slightly in the center bake longer or raise oven temperature slightly Do not open doors too often for long periods Pies have uneven color reduce number of pies
16. 50 1 1 2 14 min lb PAGE 10 oF 44 Owner s Manual 1188716 02 07 Pi SGUTHBEND 500 SERIES RESTAURANT RANGES CLEANING amp MAINTENANCE CLEANING amp MAINTENANCE N WARNING Shut off the range and allow time for it to cool before cleaning or performing maintenance Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when treated with ordinary care To expect the best performance your equipment must be maintained in good condition and cleaned daily Naturally the periods for this care and cleaning depend on the amount and degree of usage Following daily and periodic maintenance procedures will enhance long life for your equipment Climatic conditions such as salt air may require more thorough and frequent cleaning or the life of the equipment could be adversely affected Keep exposed cleanable areas clean at all times DAILY CLEANING 1 Turn all controls to OFF and allow time for the range to cool 2 Remove empty and clean drip trays 3 Wipe clean all cooking surfaces CLEANING OVEN INTERIOR N WARNING FOR YOUR SAFETY BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY WHEN CLEANING THE BLOWER WHEEL BE SURE THAT THE POWER SWITCH IN THE OFF POSITION Allow oven to cool Remove porcelain enameled oven bottom Clean by rubbing with strong detergent and Brillo pad or similar scrubber Spill overs should be cleaned f
17. All Southbend equipment is adjusted at the factory Check type of gas on serial plate These models are design certified for operation on natural or propane gases For natural gas the regulator is set to 4 W C 0 99 kPa For propane gas it is set to 10 W C 2 48 kPa If applicable the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes or in the absence of local codes with the applicable national codes This appliance should be connected ONLY to the type of gas for which it is equipped An adequate gas supply is imperative Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance Fluctuations of more than 2596 on natural gas or 1096 on propane gas will create problems and affect burner operating characteristics A 1 8 pressure tap is located on the manifold to measure the manifold pressure An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the range pipe joints and connections must be tested thoroughly for gas leaks Use only soapy water for testing on all gases NEVER use an open flame to check for gas leaks All connections must be checked for leaks after the range has been put into operation Test pressure should not exceed 14 W C
18. BE REAR BURNER 11 1148306 3 5 FITTING ORIFICE BODY 12 1182287 3 5 BRACKET REAR TUBE SUPPORT 1166004 3 5 DOUBLE PILOT ADJ USTMENT FITTING 13 1148301 3 5 NUT BRASS J AM 14 1180781 3 5 FRONT GRATE 1187488 3 5 FRONT GRATE WAVY 15 1180405 3 5 REAR GRATE 1187489 3 5 REAR GRATE WAVY Quantity used depends on model number Notshown Owner s MANUAL 1188716 02 07 33 44 SERVICE r Figure 20 Open Top Burner Parts for S500 Models 500 SERIES RESTAURANT RANGES Quantity Key PartNumber 536 5560 Description 1 1184192 6 10 KNOB CHROME METAL 2 1182482 6 10 VALVE CE OPEN TOP BURNER 3 P6016 3 5 FITTING BRASS STRT 68C 6 4 4 1182487 3 5 TUBE CE REAR BURNER 5 1148306 3 5 FITTING ORIFICE BODY 6 1182287 3 5 BRACKET REAR TUBE SUPPORT 7 1148301 3 5 NUT BRASS J AM 8 1008737 6 10 HOOD ORIFICE 37 NATURAL GAS 1008754 6 10 HOOD ORIFICE 54 LP GAS 9 1177111 6 10 BURNER ASSEMBLY 10 1182489 3 5 TUBE CE FRONT PILOT 11 1182490 3 5 TUBE CE REAR PILOT 12 1182485 6 10 PILOT CE 13 1182488 3 5 BRACKET CE PILOT SUPPORT 14 1182494 6 10 SHIELD CE PILOT 15 1182486 6 10 THERMOCOUPLE CE 16 1187488 3 5 FRONT GRATE WAVY 17 1187489 3 5 REAR GRATE WAVY Quantity used depends on model number PAGE 34 44 OwneR s ManuAL 1188716 02 07 Pi S
19. Gas Connection Electric Connect Model Number Interior Dimensions Interior Dimensions number of and BTU hour Total BTU hour Location Location Width Depth Height Width Depth Height Open Oven 0 Q R X536A 26 125 24 1425 60 33 000 Nat 1932 000 Na 230 000 Na 3 25 30 25 24 6 664 610 362 6 24 000 LP 1 30 000 LP 174 000 LP 82 768 610 152 X536D 26 26 5 14 60 33 000 Nat 145 000 243 000 Na 3 25 3025 660 673 356 6 24 000 LP 1 40 000 LP 184 000 LP 82 768 X560AA 26 125 24 14 25 26 125 24 14 25 10 33 000 Nat 2 32 000Na 394 000 Na 3 25 30 25 24 6 664 610 362 664 610 362 10924 000LP 2 30 000 LP 300 000 LP 82 768 610 152 1 32 000 and X560AD 26 125 24 1425 26 26 5 14 100 33 000 Nat 1945 000 407 000 Na 3 25 30 25 24 6 664 610 362 660 673 356 10 9 24 000 LP 10 30 000 and 310 000 LP 82 768 610 152 1 40 000 LP X560DD 26 26 5 14 26 26 5 14 10 33 000 Nat 2 45 000 Na 420 000 Na 3 25 30 25 660 673 356 660 673 356 10 24 000LP 2 40 000 LP 320 000 LP 82 768 5536A 26 125 24 1425 6 27 000 Nat 1932 000 194 000 Na 3 25 30 25 24 6 664 610 362 6 9 21 000 LP 1 30 000 LP 156 000 LP 82 768 610 152 5536D 26 26 5 14 6 27 000 Nat 1 45 000 Na 207 000 Na 3 25 30 25 660 673 356 6 921 000 LP 1 40 000 LP 166 000 LP 82 768 S560AA 26 125 24 14 25 26 125 24 1425 10 27 000 Na
20. ID THE WARRANTY ON THIS EQUIPMENT The serial plate are located on the right side of the range see Figure 1 on page 3 Replacement parts including parts not listed in this manual may be ordered either through a Southbend Authorized Parts Distributor or a Southbend Authorized Service Agency When ordering parts please supply the Model Number Serial Number Part Number and Part Description In case of problems in operation at initial installation check type of gas and manifold pressure and compare with information listed on the serial plate This section contains troubleshooting flowcharts procedures and electric schematics to assist a qualified service technician in the servicing of a Southbend Model S500 Restaurant Range TROUBLESHOOTING FLOWCHARTS PROCEDURES AND WIRING DIAGRAMS Find the symptom below that corresponds to the malfunction then turn to the corresponding page Follow the flowchart on that page until the problem is solved Troubleshooting Flowchart Procedure or Wiring Diagram Page Troubleshooting O pen Top Burners 20 Troubleshooting Base Oven 21 Troubleshooting Convection O ven Blower 22 Adjustment of Gas Pressure Regulator 24 Adjustment of Open Top Pilots 25 Adjustment of O pen Top Burners 25 Adjustment of Oven Standing Pilot 25 Adjustment of Oven Burner 25 Adjustment of Oven Bypass Flame Level 25 Calibration of Oven Thermostat 26 Conversion from One Type
21. OF 44 SERVICE 500 SERIES RESTAURANT RANGES r Figure 12 Convection Oven Blower Does Not Run Continued C Continuing from previous page 15 AT CIRCUIT BREAKER Y Remove the wire terminal cover from the blower motor Y Check that the red wire is capped off Y Remove the wire nuts from the black and the white wires Check that in each case the wires are twisted together securely Y Check that the common wire is connected to the motor black wire Y Check that the neutral wire is connected to the white wire Y Reconnect the power supply and turn on blower control switch Use a voltmeter to measure the voltage between the black wire and the white wire No Is there voltage Yes DISCONNECT POWER AT CIRCUIT BREAKER DISCONNECT POWER AT CIRCUIT BREAKER Y Check all wiring for loose terminals or breaks Remove the wire nuts from the red white and black wires Check that the resistance across the white and black wires is approximately 1 9 ohms Check that the resistance across the white and red wires is also approximately 1 9 ohms If either resistance is incorrect replace the blower motor ADJUSTMENT OF GAS PRESSURE REGULATOR The pressure regulator is factory set at 4 W C 0 99 kPa for natural gas and 10 W C 2 48 kPa for propane gas To check the manifo
22. PMENT The following parts diagrams list and show serviceable parts For parts not listed contact a Southbend Authorized Parts Distributor or a Southbend Authorized Service Agency Parts Diagram Page Leg and Caster Parts 30 External Panel and Drip Pan Parts 31 Flue Riser and Shelf Parts 32 Open Top Burner Parts for X500 Models 33 Open Top Burner Parts for 500 Models 34 Piezo Spark Module Parts 35 Convection Oven Parts 36 Standard Oven Parts 38 Electric Gas Shut Off Parts for 5500 Units Built Before February 19 2007 40 r Figure 16 Leg and Caster Parts Key PartNumber Qty Description 1 1146201 16 1 4 X 20 X 34 HEX HEAD 2 1146500 16 1 4 LOCK WASHER 3 1172650 4 LEG PAD 3 4 X 10 HOLE 4 1178205 1 LEG PACKAGE SET OF 4 LEGS NOT INCLUDING BOLTS LEG PADS OR LOCK WASHERS 1174262 1 EARTHQUAKE LEGS SS SET OF 4 5 1174265 1 2 TWO CASTERS WITH BRAKE AND TWO WITHOUT BRAKE DOES NOT INCLUDE BOLTS LOCK WASHERS OR Notshown on drawing PAGE 30 44 OwNER S MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES SERVICE r Figure 17 External Panel and Drip Pan Parts Key PartNumber Qty Description 1 1180744 1 SIDE PANEL LEFT 2 1180743 1 SIDE PANEL RIGHT 3 1188243 KICK PANEL FOR FULL SIZE OVENS A AND D SERIES 1188605 DRIP PAN 24
23. THBEND 500 SERIES RESTAURANT RANGES r Figure 21 Piezo Spark Module Parts SERVICE Quantity used depends on model number iy Key PartNumber Description 1 1182704 3 5 SWITCH PB SPARK 2 1182710 3 5 WIRE SWITCH 3 1182706 3 5 MODULE SPARK 4 1186453 3 5 BRACKET SPARK MODULE 5 1186455 3 5 HOLDER BATTERY 9V PIEZO 6 1182705 3 5 BATTERY 9V 7 1186452 3 5 BRACKET PIEZO ELECTRODE 8 1186454 3 5 ELECTRODE SPARK MODULE P4AS THBENB Owner s MANUAL 1188716 02 07 PAGE 35 or 44 SERVICE 500 SERIES RESTAURANT RANGES Convection Oven Parts See drawing on following page Key PartNumber Qty Description 1 1188243 1 PANEL 2 1180861 2 DOOR HINGE 3 1188714 1 DOOR ASSEMBLY FULL OVEN 4 1184226 1 DOOR HANDLE FULL OVEN P1089 1 SPRING DOOR FULL OVEN 5 6660 8 CLIP RACK SUPPORT 6 1180528 2 RACK GUIDE 7 1177581 1 BLOWER WHEEL ASSEMBLY 8 1180821 1 WELD ASSEMBLY 9 1179710 4 SPACER BLOWER 10 1179688 1 MOTOR 1 3 HP 208 240 VOLT 1188523 1 MOTOR 1 3 HP 115VOLT 11 1181117 1 BRACKET DOOR SWITCH 12 1177567 1 SWITCH DOOR 13 1180859 1 QUADRANT ASSEMBLY 14 1188707 1 OVEN BAFFLE CO 15 1180841 2 BRACKET OVEN BAFFLE 16 1188712 1 OVEN BOTTOM FULL OVEN 17
24. ach corner Each leg has a corresponding mating thread The legs can be adjusted to overcome a slightly uneven floor 1 Raise range sufficiently to allow leg pads and legs to be attached For safety shore up and support the range with an adequate blocking arrangement strong enough to support the load 2 Attach the four leg pads to the bottom of the range using the lock washers and machine screws The mounting holes are pre drilled and threaded 3 Screw the legs into the holes in the centers of the leg pads 4 Lower range gently onto a level surface Never drop or allow the range to fall 5 Use a level to make sure that the range surface is level The legs be screwed or out to lower or raise each corner of the range 6 Goon to Installation Step 3 r Figure 4 Installation of Legs PAGE 14 44 OwNER s MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES STEP 2B ATTACH CASTERS AND RESTRAINT NOTICE For an appliance equipped with casters 1 the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances ANSI Z21 69 or Connectors for Moveable Gas Appliances CAN CGA 6 16 and a quick disconnect device that complies with the Standard for Quick Disconnect Devices for Use With Gas Fuel ANSI Z21 41 or Quick Disconnect Devices for Use with Gas Fuel 1 6 9 2 adequate means must be provided to limit the movement o
25. duct residue from stainless steel surfaces that operate at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth To remove BAKED ON grease and food splatter or condensed vapors apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal Rubbing cleanser as gently as possible in the direction of the polished lines will not mar the finish of the stainless steel NEVER RUB WITH A CIRCULAR MOTION Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing the surface with SCOTCH BRITE scouring pads or STAINLESS scouring pads DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish NEVER USE A WIRE BRUSH STEEL SCOURING PADS EXCEPT STAINLESS SCRAPER FILE OR OTHER STEEL TOOLS Surfaces which are marred collect dirt more rapidly and become more difficult to clean Marring also increases the possibility of corrosive attack Refinishing may then be required Heat tint is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful Heat tint can normally be removed by the foregoing but tint which does not respond to this procedu
26. e appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1 2 psi 3 45 kPa 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 psi 3 45 kPa NOTICE EXHAUST FANS AND CANOPIES It is recommended that the range be installed under a ventilation hood Consult local codes for proper installation of hoods Proper ventilation is the owner s responsibility Any problem due to improper ventilation will not be covered by warranty NOTICE In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation hoods shall comply with 248 CMR interlocking requirements STEP 1 UNPACKING IMMEDIATELY INSPECT FOR SHIPPING DAMAGE All containers should be examined for damage before and during unloading The freight carrier has assumed responsibility for its safe transit and delivery If damaged equipment is received either apparent or concealed a claim must be made with the delivering carrier Apparent damage or loss must be noted on the freight bill at the time of delivery The freight bill must then be signed by the carrier representative Driver If the bill is not signed the carrier may refuse the claim The
27. e oven 2 Remove the thermostat knob and push out its metal insert see Figure 13 on page 27 3 Replace the thermostat knob and turn it to the 400 F 200 C mark Check that the oven burner comes on 4 After oven burner has been on about 15 minutes check the oven temperature Open the oven door for as short a time as possible Use a flashlight if necessary to see the thermometer or test instrument clearly 5 Continue to check the temperature at five minute intervals until two successive readings are within 5 F 3 C of each other If successive readings continue to vary too much first check the bypass flame level If the temperature still will not stabilize replace the oven thermostat 6 If the stable measured oven temperature is in the range 390 to 410 F 194 C to 226 C it is not necessary to change the thermostat calibration If it is outside of the temperature range continue with this procedure 7 Look into the thermostat knob to see the calibration screw in the stem see illustration on page 27 Arrows near the screw indicate which way to turn the screw to make the oven temperature higher or lower If necessary scrape the paint seal off the screw While holding the thermostat knob firmly to prevent the stem from turning insert a screwdriver through center of the knob push the calibration screw inward and turn the screw in the appropriate direction that will increase or decrease the oven temperature to make the meas
28. ection y R R N A OO OO OO Em H j K 1 y 0 _ F F 6 F FG E E 8 n Gas Connection L Electrical E Connection L L 5 0 0 0 Side View of Ranges WITH Convection Oven Side View of Ranges WITHOUT Convection Oven Exterior Dimensions in Inches and Millimeters Door Oven Model Number Height Depth Boti B C D E F G H ad 536A 36 5 45 25 10 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 927 1149 254 794 838 279 70 1511 587 787 152 914 394 318 5360 36 5 36 31 25 33 11 2 15 59 5 22 5 31 0 6 31 0 15 5 13 927 914 794 838 279 70 1511 587 787 152 914 394 318 560AA 60 75 45 25 10 31 25 33 11 2 75 59 5 22 5 31 0 6 31 0 15 5 13 560AD 1543 1149 254 794 838 219 70 1511 587 787 152 914 394 318 56000 60 75 36 31 25 33 11 2 75 59 5 22 5 31 0 6 37 0 15 5 13 1543 914 794 838 219 70 1511 587 787 152 914 394 318 See table on next page for dimensions O P Q and R 5 MANUAL 1188716 02 07 PAGE 5 OF 44 SPECIFICATIONS INTERIOR DIMENSIONS AND UriLITY DATA 500 SERIES RESTAURANT RANGES Left or Only Oven Right Oven Burners
29. eter to measure the voltage across the center terminals of switch wires 1 and 2 Does the measured voltage match the rated voltage of the range Yes No Re assemble the switch cover and valve panel Turn on the blower Check power supply to range control switch and open the oven door Does the blower No run with the oven door Yes open DISCONNECT POWER AT CIRCUIT BREAKER DISCONNECT POWER AT CIRCUIT BREAKER Y Y Open the kick panel below the oven door by raising it slightly and Open the kick panel below the oven door by raising it slightly and tilting the top edge outward Locate the door switch and check for tilting the top edge outward Locate the door switch and check that continuity across the wired switch terminals while pressing the one wire is connected to the common 90 bottom terminal of the switch actuator lever switch Move the other wire to the normally open lower leg terminal on the side of the door switch Is there continuity Yes iil 4 Replace door switch Close the oven door which should press the door switch actuator lever Loosen the two screws the door switch bracket and adjust it so that the door switch is pressed when the oven door is closed Is there continuity Yes Continue next page P4AS THBEND Owner s MANUAL 1188716 02 07 PAGE 23
30. f the appliance without depending on the connector and the quick disconnect device or its associated piping to limit the appliance movement and 3 INSTALLATION the restraining means should be attached to a frame member on the back of the unit A set of four casters is packed with ranges ordered with casters instead of legs A threaded leg pad is fastened to the base frame at each corner Each caster has a corresponding mating thread The casters can be adjusted to overcome a slightly uneven floor Casters are provided with a Zerk fitting for proper lubrication when required 1 Raise range sufficiently to allow leg pads and casters to be attached For safety shore up and support the range with an adequate blocking arrangement strong enough to support the load Attach the four leg pads to the bottom of the range using the lock washers and machine screws The mounting holes are pre drilled and threaded Screw the casters into the holes in the centers of the leg pads Install the casters that have a locking brake under the front of the range 4 Lower range gently onto a level surface Never drop or allow the range to fall r Figure 5 Installation of Casters Use level to make sure that the range surface is level The casters can be screwed in or out to lower or raise each corner of the range After the range has been leveled tighten the lock nuts 9 Secure the restraining device bracket ite
31. he pilot orifice from the If the pilot will not remain lit do the following Remove the pilot or end of the tube and check for debris thermocouple from the safety valve Install a thermocouple adapter Re install the pilot orifice and tubing between the safety valve and the thermocouple to measure the direct current millivoltage produced by the thermocouple While holding the red button light the pilot and measure the voltage produced by the thermocouple If the voltage does not rise above 10 millivolts adjust the pilot valve and retest If the voltage still does not quickly rise above 10 millivolts replace the thermocouple If instead the thermocouple is working properly replace the safety valve Engineered to Perform Built Last SSGUTHBEND Owner s MANUAL 1188716 02 07 PAGE 21 44 SERVICE 500 SERIES RESTAURANT RANGES TROUBLESHOOTING CONVECTION OVEN BLOWER N WARNING Before attempting to service or replace any electrical component make sure power source has been disconnected N CAUTION When changing motor or servicing range always verify that blower wheel rotation is clockwise when looking into the oven cavity The motor is serviceable from the front of the range through the oven cavity Remove the back lining Disconnect the motor mount plate by removing the eight hex nuts that secure it to the oven interior back Pull the mount plate with motor attached into the oven M
32. he stem of the thermostat see illustration on page 27 counterclockwise to increase the flame or clockwise to decrease the flame until the flame is approximately 6 mm 1 4 inch high along the entire length of the burner If no flame is present at all place a flame at the burner shutter to check for gas flow If the proper flame level cannot be established replace the thermostat 7 Replace the valve panel control knobs and thermostat bezel and dial Turn all control knobs to the OFF position Owner s MANUAL 1188716 02 07 PAGE 25 44 SERVICE 500 SERIES RESTAURANT RANGES CALIBRATION OF OVEN THERMOSTAT The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set Do not recalibrate the oven thermostat until after the oven bypass flame has been adjusted see previous procedure When checking the oven temperature use a test instrument or a reliable mercury thermometer positioned in the center of the oven The oven bottom must be in place For convection ovens the blower baffle must be in place Proceed as follows 1 Place the thermometer or the thermocouple of the test instrument on an oven rack in the center of th
33. l or to the equipment N DANGER This symbol warns of immediate hazards that will result in severe injury or death This symbol refers to a potential hazard or unsafe practice that could result in injury or N WARNING gan i P a This symbol refers to a potential hazard or unsafe practice that could result in injury CAUTION product damage or property damage NOTICE This symbol refers to information that needs special attention or must be fully understood even though not dangerous N WARNING FIRE HAZARD FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances Keep area around cooking appliances free and clear of combustibles Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the operator smells gas Obtain the instructions from the local gas supplier N WARNING BURN HAZARD Contact with hot surfaces will cause severe burns Always use caution when operating cooking appliances N WARNING EXPLOSION AND ASPHYXIATION HAZARD In the event a gas odor is detected shut down equipment at the main gas shut off valve and immediately call the emergency phone number of your gas supplier Improper ventilation can result in headaches drowsiness nausea and could result in death Do not obstruct the flow of combustion and ventilation air to and from cooking appliances
34. ld pressure 1 Turn all thermostats and burner valves to OFF position Turn main gas valve to entire range off Remove valve panels and locate the small plug in the manifold Remove plug and install a fitting appropriate to connect a manometer Turn on main gas to range and light pilots Turn all burners and ovens to full ON position and read manometer If manometer does read 4 W C 0 99 kPa for natural gas or 10 W C 2 48 kPa for propane gas adjust regulator if gas pressure is correct go to Step 10 Remove cap from top of regulator 9 With a screwdriver rotate regulator adjustment screw clockwise to increase or counterclockwise to decrease pressure until manometer shows correct reading 10 Repeat steps 1 and 2 11 Remove manometer fitting and replace plug in manifold 12 Turn on main gas to range and light pilots 13 Replace valve panels Engineered to Perform Built to Last PAGE 24 44 OwNER S MANUAL 1188716 02 07 500 SERIES RESTAURANT RANGES SERVICE ADJUSTMENT OF OPEN TOP PiLOTS The open top pilots are the non aerated yellow tipped flame type One is located beside each open top burner Pilot outage is often caused by an unstable flame due to over adjustment to the point where the flame is leaving its port or blowing off Often in an effort to improve ignition the pilots are increased too much and result in this unstable condition The
35. llowing chart to develop your own cooking techniques Timing Temperature Number of Count per Product minutes Setting Racks Used Pan Rack Hamburger buns 3 oz 4 18 375 2 24 Yeast rolls 1 oz 10 400 2 48 Use temperature and time recommended by manufacturer for convection ovens for a 3 pan load Fruit pies 46 oz frozen 50 375 2 4 Use temperature and time from manufacturer s directions for convection ovens for a 12 pie load placed on 3 bun pans Egg custard pies 44 oz frozen 60 325 2 4 Dutch apple pies 46 oz frozen 50 350 2 4 Baked potatoes 8 07 60 400 2 30 wrapped Wash and wrap in potato foil Place 30 potatoes on 18 x 24 bun pan 3 pans per load Bake in 400 F oven for 1 hour Pre blanched potatoes frozen 16 400 2 5 Ib Spread on ungreased bun pans 3 pans per load Bake at 400 F stirring once for 15 to 18 minutes Fish portions pre cooked breaded 3 02 16 400 2 32 Use manufacturer s recommended temperature and time for convection oven for a 3 pan load Macaroni amp cheese 6 lbs 40 temp 45 400 2 2 6 lbs Lasagna w meat sauce 6 Ib 40 temp 60 350 2 2 6 lbs Lasagna w meat sauce 6 Ib frozen 15 350 2 2 6 lbs Salisbury steak w gravy 6 Ib 40 temp 45 400 2 2 6 lbs Top round of beef No 168 14 lb rare 140 internal 250 1 1 2 14 min lb 14 lb medium 150 internal 250 1 1 2 14 min lb 14 lb well done 160 internal 2
36. luctuations of more than 2596 on natural gas or 1096 on propane gas will create problems and affect burner operating characteristics A 1 8 pressure tap is located on the manifold to measure the manifold pressure The gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the range N CAUTION ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS USE ONLY SOAPY WATER FOR TESTING ON ALL GASES NEVER USE AN OPEN FLAME TO CHECK FOR GAS LEAKS ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE RANGE HAS BEEN PUT INTO OPERATION TEST PRESSURE SHOULD NOT EXCEED 14 W C 3 47 kPa STEP 6 CHECK THE INSTALLATION Check the installation of the range as follows 1 Check that all screws and bolts are tightened 2 Check that the electrical and gas connections have been made correctly 3 With the range in the position that it will be operated check that the range is level If not adjust the legs or casters Check that the appropriate minimum clearances are satisfied see page 4 Check that the oven door s open and close properly Check that there is sufficient clearance in front of the range to open the oven door no Wipe clean all surfaces STEP 7 CHECK OPERATION Check the operation of the range as follows 1 Turn on the gas supply and fo
37. m B in the following illustration to a wall stud located as close as possible to the appliance connector inlet and outlet connections Use four 12 screws items and plastic anchors items if necessary Install eye bolt item F to a frame member on the rear of the equipment After checking carefully behind the frame member for adequate clearance drill a 7 mm hole through the frame member Thread hex nut item and slide the washer item H onto the eye bolt Insert the eye bolt through the 7 mm drilled hole and secure with a washer item H and nylon lock nut item I Using the spring loaded snap hooks attach the restraining device to the bracket and the eye bolt P4AS THBENB Owner s MANUAL 1188716 02 07 PAGE 15 OF 44 INSTALLATION 500 SERIES RESTAURANT RANGES 10 Using the cable clamp item D adjust the restraining device extended length to prevent over bending or kinking of the appliance connector r Figure 6 Installation of Restraint Be sure all controls are turned off prior to disconnecting After reconnecting be sure all controls are turned off and all pilots are lit NOTICE 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 The restraining means should be attached to a frame member on the back of the range
38. nob in for 30 to 45 seconds When the knob is released the pilot should remain lit On X500 models depress and hold down the spark switch the black button between the control valves A spark from the ignitor to the pilot can be seen and heard When the pilot lights release the spark switch 3 Repeat step 2 for the all other top burner pilots that need to be lighted OPERATION OF OVEN To operate an oven turn the oven thermostat knob on the front panel to the desired temperature On convection ovens the blower is controlled by an ON OFF switch Each oven has its own pilot If an oven pilot needs to be lighted do the following 1 Turn the oven thermostat to the OFF position For convection ovens turn the fan switch to the OFF position Open the oven door and remove the oven bottom and fire plate to expose pilot and burner Open the kick panel below the oven door and depress red button on oven safety valve Light constant pilot the pilot without a capillary tube holder Close the kick panel replace fire plate and oven bottom PAGE 44 OwneR S MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES OPERATION SHUTDOWN OF ENTIRE RANGE To completely shut down the range for an extended period or prior to disconnecting the gas supply do the following 1 Turn all burner control knobs to OFF 2 Turn the oven thermostat knob s to the lowest temperature 3 Turn the main gas valve on
39. of Gas to Another 27 Wiring Diagram for 115 Volt Models 28 Wiring Diagram for 208 230 Volt Models 29 Owner s MANUAL 1188716 02 07 PAGE 19 OF 44 SERVICE 500 SERIES RESTAURANT RANGES TROUBLESHOOTING OPEN TOP BURNERS Each open top burner should have a steady blue flame on each port of the burner Propane burners may have a small amount of yellow tipping and may make a slight popping noise when turned off If the flame is rising up off of the ports adjust the burner shutter so it is more closed If the flame is long and yellow adjust the burner shutter so it is more open Consult the following table and the flowchart on this page Problem Look for No burners or pilots in the range will turn on Main gas supply to range is OFF All burners produce excessive carbon deposits Incorrect gas type supplied to range Incorrect supply pressure Only some burners in a range produce excessive carbon Incorrect orifices deposits Primary air not adjusted properly Only some pilots produce excessive carbon deposits Pilot gas not adjusted properly Incorrect pilot orifice Top burner will not come on but oven will come on Control valve for top burner is in OFF position Pilot out Open top burner pilot will not stay ignited Pilot gas not adjusted properly Clogged orifice Draft condition Improper ventilation system Airin gas line Thermocouple bad r
40. on failure wait five minutes before attempting to relight the pilot or burner The controls for the burners and oven s are located on the valve panel on the front of the range If the pilots need to be lit follow the steps listed in each section below LIGHTING AFTER GAS HAS BEEN SHUT OFF When turning the main gas supply on after the gas supply has been shut off do the following 1 Make sure the gas supply valve located on the front valve panel is in the OFF position Make sure all of the control valves are in the OFF position Turn on the incoming gas supply Turn the gas supply valve located on the front valve panel to the ON position e Poe m Light the pilots as described below 6 Light the oven first and then wait six minutes before lighting top burners to purge all air from the range OPERATION OF BURNERS To operate a top burner turn the corresponding control knob on the front panel to the desired flame level Each top burner has its own pilot If a top burner pilot needs to be lighted do the following 1 Turn all the top burner control knobs to the OFF position 2 On S500 models turn one of the top burner control knobs to the pilot position push the knob inward and hold it in place Depress and hold down the spark switch the black button between the control valves A spark from the ignitor to the pilot can be seen and heard When the pilot lights release the spark switch but continue holding the k
41. otor lubrication information can be found on permanent label located on motor If the blower does not run at all consult the flowchart that begins on the next page If the blower runs intermittently consult the flowchart on this page The appropriate wiring diagram for the oven can be found on the rear of the oven as well as at the end of this section of this manual r Figure 10 Convection Oven Blower Runs Intermittently Convection oven blower runs intermittently Does the problem occur only when the oven is hot No Yes DISCONNECT POWER AT CIRCUIT BREAKER Check that there are no air flow obstructions around the range Check all wiring for loose connections or breaks Check that the blower motor is not pressing against the wall behind the range Remove the cover from the junction box on the back of the range Disconnect the black wire and place an ammeter in the circuit Check that the blower motor air vents are not obstructed CAUTION Check that the ammeter is rated for at least 40 amperes Reconnect the power to the range and turn on the Check for excessive grease and dust buil rhe moit blower switch while watching the ammeter The reading should hee onthe motor surge and then return to the rated current of the motor when Check for sources of excessive heat behind the range running at high speed If the measured current exceeds the motor rating replace the blower motor
42. r convection oven models the electric power supply 2 Light the burner pilots and oven pilot s starting with the top burner farthest from the gas input in order to purge the system of air Check for proper pilot flame height and adjust pilots if necessary 3 Turn on the oven and all burners at the same time Check for correct burner operation and adjust the air shutters if necessary 4 On convection oven models turn on the blower s and check for proper operation 5 Turn off the burners and oven STEP 8 SHUT DOWN AND WIPE CLEAN RANGE Complete the installation by leaving the range ready for customer use 1 Allow the range to cool 2 Wipe clean all surfaces 3 Unless the range is to be placed in service immediately turn off the gas supply and for convection oven models the electricity supply 4 Make sure that a copy of this manual will be available to the people who will operate and maintain the range PAGE 18 oF 44 Owner s MaNuaL 1188716 02 07 Pi SGUTHBEND 500 SERIES RESTAURANT RANGES SERVICE SERVICE N WARNING ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN AND KNOWLEDGEABLE WITH THE OPERATION OF COMMERCIAL COOKING EQUIPMENT TO ASSURE YOUR CONFIDENCE CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE DEPENDABLE ADVICE OR OTHER ASSISTANCE AND FOR GENUINE FACTORY PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VO
43. racteristics are controlled by varying the primary air mixer cap There should be a clear blue flame with a distinct inner cone at each port Excessive primary air can result in blowing or the flames leaving the ports Lack of primary air causes soft or yellow tipped flame ADJUSTMENT OF OVEN BYPASS FLAME LEVEL When the oven reaches the temperature at which the dial is set the oven thermostat reduces the flow of gas to the amount required to keep the oven at that temperature However the thermostat must always supply enough gas to keep the entire burner lighted To maintain this minimum flame the bypass must be set carefully and accurately using the following procedure see illustration on page 27 1 Open the kick panel below the door of the oven by lifting it slightly and pulling the top edge away from the oven The oven burner should now be visible 2 Turn the oven thermostat to its highest setting and check that the oven burner ignites 3 After 5 minutes turn the oven thermostat down to point between the two lines on the thermostat dial between OFF and the lowest temperature setting this is the bypass setting 4 Checkto see if the flame is about 1 4 inch 6 mm high along the entire length of the burner If it is the bypass flame level does not need adjustment If it is not continue with this procedure Remove the control knobs thermostat dial and bezel and the valve panel Using a screwdriver turn the bypass adjustor on t
44. re calls for a vigorous scouring in the direction of the polish lines using SCOTCH BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser Heat tint may be lessened by reducing heat to equipment during slack periods BRIGHT ANNEALED STAINLESS STEEL SURFACES To remove normal dirt grease and product residue from stainless steel surfaces that operate at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth Never use any abrasive cleaner pad wire brush scrapper or file to remove material from the bright annealed surfaces PAGE 12 oF 44 Owner s Manual 1188716 02 07 Pai SGUTHBEND 500 SERIES RESTAURANT RANGES INSTALLATION INSTALLATION NOTICE These installation procedures must be followed by qualified personnel or warranty will be void Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes are the authority having jurisdiction when it comes to installation requirements for equipment Therefore installations should comply with all local codes The installation must conform with local codes or in the absence of local codes with the National Fuel Gas Code ANSI Z223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable including 1 Th
45. re the authority having jurisdiction when it comes to installation requirements for equipment Therefore installations should comply with all local codes Southbend reserves the right to change specifications and product design without notice Such revisions do not entitle the buyer to corresponding changes additions or replacements for previously purchased equipment Southbend appliances are intended for commercial use only not for household use The installation must conform with local codes or in the absence of local codes with the National Fuel Gas Code ANSI 2223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applicable including 1 The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1 2 psi 3 45 kPa 2 The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1 2 psi 3 45 kPa CLEARANCES N WARNING MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION There must be adequate clearance between ranges and combustible construction Clearance must also be provided for servicing and for operation Minimum Clearances Standard Oven Convection Oven Double Oven Base Sides 10 inches 10 inche
46. rent type of gas may be purchased from Southbend Owner s MANUAL 1188716 02 07 PAGE 27 44 500 SERIES RESTAURANT RANGES SERVICE r Figure 14 Wiring Diagram for 115 Volt Models POWER CORD GND WHITE WIRE 2 LIGHTED FAN SWITCH 3 RED iet Im DOOR id Im Ej PUE 4 e 5 E NE HUNG en WHITE WIRE FAN MOTOR 1 3 LEGEND WIRE NUTS O NO S SUUTHBEND CUNVECTIUN OVEN BASE RANGE P N WIRING DIAGRAM 120V 50 60 HZ 1 3 1181101 PAGE 28 OF 44 OwneR s MANUAL 1188716 02 07 SOUTHBEND 500 SERIES RESTAURANT RANGES SERVICE r Figure 15 Wiring Diagram for 208 230 Volt Models TERMINAL BLOCK L1 L2 2 LIGHTED SWITCH 3 RED WIRE DOOR SWITCH 6 qe 11 BLASKU WIRE WHITE WIRE FAN MOTOR 1 3 LEGEND A WIRE NUTS WIRE NO S SOUTHBEND CONVECTION OVEN BASE RANGE P N WIRING DIAGRAM 208 240V 50 60 HZ 1 5 H 1181102 Owner s MANUAL 1188716 02 07 PAGE 29 OF 44 SERVICE 500 SERIES RESTAURANT RANGES PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUI
47. rom the bottom as soon as possible to prevent carbonizing and a burnt on condition For stubborn accumulations commercial oven cleaners are recommended The porcelain oven door lining can be cleaned in a similar manner The side rear and top lining should be wiped only with a cloth dampened with a mild detergent and water Avoid using excessive amounts of water as this may drip into burner compartment and deteriorate the metal in that area Do not use strong commercial cleaners or abrasive pads on the side rear or top linings as they may damage the finish or leave gray residue PERIODIC CLEANING AND MAINTENANCE At least monthly clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot operation At least twice a year examine and clean the range hood and venting system If range top spillage should occur it may be necessary to clean around pilot areas air mixer and under burners Use a wire brush if necessary If any burners become clogged remove and clean them Allow interior to drain Dry thoroughly before replacing BLUE BAKED ENAMEL SURFACES Wash exterior blue baked enamel surfaces with a hot mild detergent or soap solution to clean off all grease deposits Dry thoroughly with a dry cloth Owner s MANUAL 1188716 02 07 PAGE 11 44 CLEANING amp MAINTENANCE 500 SERIES RESTAURANT RANGES STAINLESS STEEL SURFACES To remove normal dirt grease and pro
48. s 10 inches Back 10 inches 10 inches 10 inches Floor zero zero zero Ranges are suitable for installation on combustible floors Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to permit the removal of the racks and for serviceability On ranges with a convection type oven a minimum of 2 inches clearance must be allowed behind the motor and the rear non combustible enclosure Care must be taken to provide adequate air circulation to prevent the motor from overheating No additional clearance from the sides and back is required for service as the ranges are serviceable from the front DIMENSIONS The exterior dimensions of the restaurant range are shown in Figure 2 on the next page 4 44 Owner s Manual 1188716 02 07 Pai SGUTHBEND 500 SERIES RESTAURANT RANGES SPECIFICATIONS r Figure 2 Dimensions gt 0 Gas l Y Electrical Connections Electrical Connection Gas Conn
49. t 2 32 000Na 334 000 Na 3 25 30 25 24 6 664 610 362 664 610 362 10 21 000LP 2 30 000 LP 270 000 LP 82 168 610 152 1Q 32 000 and S560AD 26 125 24 1425 26 26 5 14 10Q27 000Nat 145 000 347 000 3 25 30 25 24 6 664 610 362 660 673 356 10 21 000 LP 1 30 000 and 280 000 LP 82 768 610 152 1 40 000 LP S560DD 26 26 5 14 26 26 5 14 100 27 000 Nat 2 45 000 360 000 Na 3 25 3025 660 673 356 660 673 356 10921 000LP 2 40 000 LP 290 000 LP 82 768 See figure on previous page for location of utility connections VENTILATION N WARNING Improper ventilation can result in personal injury or death Ventilation which fails to properly remove flue products can cause headaches drowsiness nausea or could result in death All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed Provisions for adequate air supply must be provided Do not obstruct the front of the range at the top by the control panel or the bottom just below the oven compartment as combustion air enters through these areas Proper ventilation is the owner s responsibility Any problem due to improper ventilation will not be covered by the warranty NOTICE Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer s instructions Canopies are set over ranges ovens etc
50. tion 3 4 Operation E 8 Cleaning 8 11 13 E E E E 19 The serial plate is located on the inside surface of the kick panel see Figure 1 below Read these instructions carefully before attempting installation Installation and initial startup should be performed by a qualified installer Unless the installation instructions for this product are followed by a qualified service technician a person experienced in and knowledgeable with 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 write to Southbend 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA www southbendnc com r Figure 1 Location of Serial Plate Serial Plate is Located on Inside Surface of Kick P anel Owner s MANUAL 1188716 02 07 PAGE 3 44 SPECIFICATIONS 500 SERIES RESTAURANT RANGES SPECIFICATIONS NOTICE Local codes regarding installation vary greatly from one area to another The National Fire Protection Association Inc states in its NFPA 96 latest edition that local codes a
51. ured temperature agree with the dial setting Turn the screw only in small increments until the stable measured oven temperature is in the range 390 F to 410 F 194 C to 226 8 Turn the thermostat knob to the 450 230 C mark Allow the oven to heat until two successive readings made five minutes apart are within 5 F 3 C of each other If the stable measured oven temperature is now in the range 440 F to 460 F 224 C to 236 C it is not necessary to further adjust change the thermostat calibration If the oven temperature cannot be set correctly replace the thermostat 9 Replace the knob insert that was removed in Step 2 PAGE 26 44 OwNER s MANUAL 1188716 02 07 500 SERIES RESTAURANT RANGES SERVICE r Figure 13 Thermostat Calibration and Bypass Flame Adjustment Bypass Adjuster Calibration Stem Dial Insert Bezel CONVERSION FROM ONE TYPE OF GAS TO ANOTHER Each range is shipped adjusted and equipped for a specific type of gas either natural gas or propane To convert a range from one type of gas to another do the following 1 Refer to service procedures to access all burner orifices Refer to instructions included with conversion kit Follow all steps as indicated in the conversion kit Check for leaks and proper manifold pressure the procedure is on page 24 Re light all pilots and check for proper operation Note A kit for conversion to a diffe
52. ven is dependent on correct installation and function of components Always verify that components are in place and functioning as intended Consult the following table and the flowchart that begins on the following page Problem Look for Oven will not come on Oven pilot is out Oven pilot will not stay ignited Pilot gas not adjusted properly Bad thermocouple Bad thermocouple connections at safety valve Bad safety Clogged orifice Draft condition Improper ventilation system Airin gas line r Figure 9 Troubleshooting Oven Pilot Oven pilot does not work Check whether the pilot flame is lit by looking through the hole in the bottom of the oven Leave the oven door open for five minutes to allow gas fumes to clear If the pilot is not lit attempt to light the pilot by raising the kick panel slightly and rotating its top edge outward Press and hold the red button on the oven safety valve and put a flame to the pilot No Does the pilot light Yes Check that the oven pilot adjustment on the manifold is open Continue to hold the red button for 30 seconds The pilot should remain lit after the button is released If it does not wait five If the pilot still will not light do the following Remove the oven minutes and try again bottom Loosen the pilot nut on the burner bracket Remove the pilot tube from the safety valve Remove t
53. wo supply wires The third wire is not used and must be properly terminated All ranges are shipped wired as specified by factory order Conversion between single phase and three phase can be accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere requirements STEP 5 GAS CONNECTION If this equipment is being installed at over 610 meters altitude and that information was not specified when ordered contact the appropriate authorized Southbend Service Representative or the Southbend Service Department Failure to install with proper orifice sizing will result in poor performance and may void the warranty The serial plate is located on the interior side of the kick panel below the oven It indicates the type of gas the range is equipped to burn All Southbend equipment is adjusted at the factory Check type of gas on serial plate Owner s MANUAL 1188716 02 07 PAGE 17 44 INSTALLATION 500 SERIES RESTAURANT RANGES These models are design certified for operation on natural or propane gases For natural gas the regulator is set to deliver gas at 0 99 kPa 4 W C pressure to the manifold For propane gas it is set to 2 48 kPa 10 W C This appliance should be connected ONLY to the type of gas for which it is equipped An adequate gas supply is imperative Undersized or low pressure lines will restrict the volume of gas required for satisfactory performance F

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