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Source Technologies STM.58B Printer User Manual

1. 336A 2GR 336A 2TR 336D 2GR 336D 2TR Ee 348EE 2GR 348EE 2TR 360 360AD 360DD Ke E 9 VY i 000 oo u 336A 336D P AW AWN 360AA 2GL 360AA 2GR 360AA 2RR 360AA 3GL 360AA 3GR 360AA 2TL 360AA 2TR 360AD 2RR 360AA 3TL 360AA 3TR 360AD 2GL 360AD 2GR 360DD 2RR 360AD 3GL 360AD 3GR 360AD 2TL 360AD 2TR 360AD 3TL 360AD 3TR 360DD 2GL 360AD 2GR 360DD 3GL 360DD 3GR 360DD 2TL 360DD 2TR 360DD 3TL 360DD 3TR Front Views 360AA 2RR 360AD 2RR 360DD 2RR Table continues on next page OPERATOR S MANUAL 1182298 REV PAGE 5 SNOIL1V2I3I23dS ONS SPECIFICATIONS Table continuing from previous page MODEL 300 RESTAURANT RANGES Side Views MODEL 300 RESTAURANT RANGES SPECIFICATIONS HHH INTERIOR DIMENSIONS AND UTILITY CONNECTION DATA Left or Only Oven Right Oven d Gas Connection Electric Connec
2. Replace the switch C Test oven e Close the oven door Continuity No Yes Loosen the 2 screws on the door switch bracket and adjust it to the door hinge to actuate the switch Connect the main power supply Test oven panel Go to the motor and remove the wire terminal cover Check that the red wire is capped off Remove the wire nuts from the black and white wires Check that the wires are twisted together securely black Check that the common wire is connected to the motor wire Check that the neutral wire is connected to the white wire Place a DVM on the black and the white wire Connect the ma in power supply Turn on the blower switch Yes No Disconnect the main power supply Check all wiring for loose terminals or breaks Remove the wire nuts from the red white and black wires Check for approx 1 9 ohms across the white and black wire then the white and red Replace the motor if different Connect the main power C 2 Test oven Check Power Switch and Door Switch per the instructions PAGE 40 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES OPERATOR S MANUAL 1
3. 1008748 Griddle Orifice 1008756 Griddle Orifice LP 1181221 Grease Drawer not shown on drawing used on thermostatically controlled griddles indicated by a prefix Ww rO PAGE 50 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES 24 and 36 Griddle Parts See parts list on previous page Optional Thermostatic Griddle Controls for 36 Griddle Optional Thermostatic Griddle Control for 24 Griddle OPERATOR S MANUAL 1182298 REV PAGE 51 S1HVd PARTS MODEL 300 RESTAURANT RANGES 12 Griddle Parts Key Part Number Description 1 1178204 Knob Control 2 1178202 Valve Hi Off 3 1042980 Burner Bar Assembly 4 1134810 Burner Support 5 1162807 Lighter Pipe Weld Assembly 6 1146906 Elbow 90 Deg Street 7 P3875 Str Fitting 1 8 THD 1 4 Less Nut Sleeve 8 1099112 Ferrule 1 4 9 1099111 Nut 1 4 CC 10 1162236 Pilot Tube 7 500 11 1099002 Pilot Adjustment Valve 12 1181723 Griddle Weld Assembly 12 Left for units manufactured before October 13 2003 1186231 Griddle Weld Assembly 12 Left for units manufactured after October 13 2003 1181221 Grease Drawer Assembly
4. IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain this manual for the life of the equipment SOUTHBEND Performance Versatility Value Serial Date Purchased OPERATOR S MANUAL FOR MODEL 300 RESTAURANT RANGES Ranges with Single Oven Base Ranges with Double Oven Base 324E 348EE 348EE 2GL 348EE 2TL 348EE 2GR 348EE 2TR 336A 336A 1GL 336A 2GL 336A 2TL 336A 2GR 360AA 360AA 2GL 360AA 2TL 360AA 2GR 360AA 2TR 336A 2TR 336A 3G 336A 3T 360AA 3GL 360AA 3TL 360AA 3GR 360AA 3TR 336D 336D 1GL 336D 2GL 336D 2TL 336D 2GR 360AD 360AD 2GL 360AD 2TL 360AD 2GR 360AD 2TR 336D 2TR 336D 3G 336D 3T 360AD 3GL 360AD 3TL 360AD 3GR 360AD 3TR 360DD 360DD 2GL 360DD 2TL 360DD 2GR 360DD 2TR 360DD 3GL 360DD 3TL 360DD 3GR 360DD 3TR Ranges with Double Oven Base and Raised Griddle Broiler 360AA 2RR 360AD 2RR 360DD 2RR Model 336D Model 360AA 2GR WARNING Improper installation adjustment alteration service or maintenance can cause property damage injury or death Read the installation operating and maintenance instructions thoroughly before installing or servicing this equipment 1100 Old Honeycutt Road Fuquay Varina NC 27526 919 552 9161 FAX 919 552 9798 MANUAL 1182298 REV 3 A RESTAURANT RANGE 18 00 MANUAL SECTION RR MODEL 300 RESTAURANT RANGES SAFETY PRECAUTIONS Before installing and operating this equipment b
5. rare 14 minutes pound 150 medium 16 minutes pound 160 well done 17 1 2 minutes pound COOKING SUGGESTIONS Convection Type Oven Only 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 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 OPERATOR S MANUAL 1182298 REV PAGE 19 SLNIH 009 COOKING HINTS COOKING HINTS MODEL 300 RESTAURANT RANGES GUIDE TO BAKING TIMES AND TEMPERATURES Convection Type Oven Only As a guide set oven temperatures 25 to 50 degrees lower than called for in recipes using non convection ovens i e range or conventional ovens Time and temperatures will vary depending upon load mix size or portion and other factor Use this chart to develop your own cooki
6. 1181117 Bracket Door Switch 13 1177567 Switch Door 14 1180859 Quadrant Assembly 15 1180834 Oven Baffle Co 16 1180841 Bracket Oven Baffle 17 1180776 Oven Bottom Full Oven 1180853 Oven Bottom Space Saver Oven 18 1164278 SA Burner Natural Gas 1164279 SA Burner LP Gas 19 1164037 Oven Safety Valve 20 1008736 Hood Orifice 36 Natural Gas 1008752 Hood Orifice 52 LP Gas 21 1180873 Pilot Tube 22 1163868 Thermocouple 23 1180830 Bracket Oven Safety not shown on drawing 56 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Convection Oven Parts See parts list on previous page PARTS PAGE 57 OPERATOR S MANUAL 1182298 REV PARTS MODEL 300 RESTAURANT RANGES Standard Oven Parts See drawing on following page Key PartNumber Description 1 1024196 Door Assembly Full Oven 1179072 Door Assembly Space Saver Oven 2 1180861 Door Hinge P1089 Spring Door Full Oven 1179030 Spring Door Space Saver Oven 3 1180776 Oven Bottom Full Oven 1180853 Oven Bottom Space Saver Oven 4 1173547 Rod Oven 5 1180859 Quadrant Assembly 6 1164278 SA Burner Natural Gas 1164279 SA Burner LP Gas 7 1179998 Dial Knob Oven 8 1179999 Bezel 9 B940000201 Thermostat 10 1164037 Oven Safety Valve 11 1008736 Hood Orifice 36 Nat
7. 1008748 Orifice NAT Gas 1008756 Orifice LP Gas not shown on drawing 52 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Hot Top Parts Key PartNumber Description 1 1178204 Knob Control 2 1178202 Gas Valve 3 1008751 Hood Orifice NAT 1008757 Hood Orifice LP 4 1022994 Hot Top Burner 5 1099002 Filter amp Valve 6 1099101 1 8 Reduction Ferrule 7 1099100 1 8 cc Nut 8 3346 Pilot Tube 9 1160410 Pilot Assembly 10 3435 Pilot Bracket 11 3448 Burner Support 12 1170417 Aeration Box 13 1112299 Top Plate Assembly OPERATOR S MANUAL 1182298 REV PAGE 53 S1HVd PARTS MODEL 300 RESTAURANT RANGES Raised Griddle Broiler Parts See drawing on following page Key PartNumber Description 1 1161636 Broiler Dirt Tray 2 1173555 Broiler Rack Pan 3 1173554 Broiler Rack 4 1173556 Broiler Rack Support 5 1133999 Griddle Pilot 6 P3875 1 6 x 1 4 Straight Fitting 7 1099112 1 4 Ferrule 8 1099111 1 4 cc Nut 9 1162935 Gas Supply Tube 10 1099111 1 4 Nut 11 1099112 1 4 Ferrule 12 1163844 Pilot Adj Valve 13 1073495 Broiler Valve Handle 14 1146304 Screw 10 x 1 2 Phil 15 1178202 Broiler Valve 16 P3111 Ceramic side 3 1 2 x 7 1 2 x 1 2 1
8. 4 x 10 hole 1178205 Leg Package set of 4 legs not including bolts leg pads or lock washers 1174262 Earthquake Legs SS set of 4 not shown on drawing Caster Parts Key PartNumber Description 1 1146201 1 4 x 20 x 3 4 Hex Head 2 1146500 1 4 Lock Washer 3 1172650 Leg Pad 3 4 x 10 hole 4 1174265 Caster Package two casters with brake and two without brake does not include bolts lock washers or leg pads not shown on drawing PAGE 48 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT j0 000809 88 2443 748 26 300 0 000 13 5870 00016 006 00251 88 2332 748 26 PO E PARTS 300 RESTAURANT RANGES 24 and 36 Griddle Parts See drawing on following page Key Part Number Description 1 1178204 Griddle Knob 1178202 Valve Body Only 1042980 Griddle Bar Burner 1134810 Burner Support 1181212 Griddle Assembly 24 Left for units manufactured before October 13 2003 1181213 Griddle Assembly 24 Right for units manufactured before October 13 2003 1181214 Griddle Assembly 24 Left Thermostatic for units manufactured before October 13 2003 1181215 Griddle Assembly 24 Right Thermostatic for units manufactured before October 13 2003 1181216 Griddle Assembly 36 Left for units manufactured before October 13 2003 1181217 Griddle Assembly 36 Right for units manuf
9. OFF position Reinstall the bezels and push out the silver center of the knob from the rear of the knob and reinstall This is the bypass setting Set the temperature to 300 F and allow the griddle to reheat Check that there is a in flame at each port Continues on Next Page PAGE 36 OPERATOR S MANUAL 1182298 REV 3 PS ux MoDEL 300 RESTAURANT RANGES TROUBLESHOOTING Record the temperatures Reinstall the knobs bezels and valve cover panel NOTE There are arrows around the screw indicating H to increase and L to decrease the temperature OPERATOR S MANUAL 1182298 REV PAGE 37 TROUBLESHOOTING AAA S TROUBLESHOOTING 300 RESTAURANT RANGES e TROUBLESHOOTING CONVECTION OVEN BLOWER MOTOR WARNING Before attempting to service or replace any electrical component make sure power source has been disconnected CAUTION When changing motor or servicing unit always verify that blower wheel rotation is clockwise when looking into the oven cavity The motor is serviceable from the front of the unit through the oven cavity Re
10. burners may be long and float when cold Allow the top to heat before making burner adjustments Replace the pressure tap plug in the manifold Propane burners may have a slight popping noise when turned off This is normal Re light the pilots Reinstall the top valve cover panel and knobs OPERATOR S MANUAL 1182298 REV TROUBLESHOOTING AAA SA TROUBLESHOOTING MODEL 300 RESTAURANT RANGES e TROUBLESHOOTING BASE OVEN CAUTION Proper and efficient operation of oven 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 Applies to units with D suffix only Bad thermocouple connections at safety valve Applies to units with D suffix only Bad safety Clogged orifice Draft condition Improper ventilation system Air in gas line PAGE 34 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES OPERATOR S MANUAL 1182298 REV TROUBLESHOOTING PAGE 35 9NILOOHS318003 TROUBLESHOOTING ED TROUBLE
11. improper ventilation will not be covered by the warranty All units must be installed in such a manner that the flow of combustion and ventilation air are not obstructed Provisions for an adequate air supply must be provided Do not obstruct the front or rear of the unit as combustion air enters through this area Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer s instructions Ranges with solid tops such as griddles or hot tops must always have venting for their flue products at the rear of their burner compartments provided by the hollow area inside a shelf 21 high or a backsplash 17 high Lack of sufficient venting for the burners in these compartments will cause poor burner and pilot operating characteristics resulting in inefficient performance Such conditions also cause high ambient temperatures at the manifold area and create valve and thermostat problems Canopies are set over ranges ovens etc for ventilation purposes It is recommended that a canopy extend 6 past the appliance and the bottom edge be located 6 6 from 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 Fres
12. line valve with a screwdriver The pilot line valve is located behind the front panel below the oven door Remove the front panel to gain accessibility The pilot flame is properly adjusted when it is just large enough to maintain glowing red color of the flame switch capillary bulb OVEN BURNER FLAME The oven burner orifice is of the fixed type sized for the respective gas supply The burner flame characteristics 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 OVEN BY PASS FLAME LEVEL When the oven reaches the temperature at which the dial is set the oven control cuts down the flow of gas to the amount required to keep the oven at that temperature Always however the control must by pass enough gas to keep the entire burner lighted To maintain this minimum flame the by pass must be set carefully and accurately as follows see illustration on page 26 1 Light the oven burner then turn dial to Broil 2 After 5 minutes turn dial clockwise to point slightly beyond first mark on dial 3 Remove dial and bezel 4 With a screwdriver turn by pass Adjustor counterclockwise to increase the flame clockwise to decrease it until there is a flame approximately 1 8 high over the entire burner 5 Replace bezel an
13. 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 OPERATOR S MANUAL 1182298 REV PAGE 23 9NINV312 ADJUSTMENTS ADJUSTMENTS MopEL 300 RESTAURANT RANGES ADJUSTMENTS 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 HOWEVER TO ASSURE YOUR CONFIDENCE CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE DEPENDABLE ADVICE OR OTHER ASSISTANCE AND FOR GENUINE FACTORY PARTS 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 GAS PRESSURE REGULATOR The pressure regulator is factory set at 4 W C for natural gas and 10 W C for propane gas To check the manifold pressure 1 Turn all thermostats and burner valves to OFF position 2 Turn main gas valve to entire unit off 3 Remove valve panels and locate 1 8 plug in manifold 4 Remove plug and in
14. that the range surface is level The casters be screwed in or out to lower or raise each corner of the range After the unit has been leveled tighten the lock nuts 6 Secure the restraining device bracket item 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 1 4 hole through the frame member OPERATOR S MANUAL 1182298 REV PAGE 11 INSTALLATION A NOILVTIVLSNI INSTALLATION EX INSTALLATION MODEL 300 RESTAURANT RANGES 8 Thread hex nut item and slide the washer item onto the eye bolt Insert the eye bolt through the 1 4 drilled hole and secure with a washer item and nylon lock nut item 9 Using the spring loaded snap hooks attach the restraining device to the bracket and the eye bolt 10 Using the cable clamp item D adjust the restraining device extended length to prevent over bending or kinking of the appliance connector For units not equipped with flame safety devices be sure all valves are turned off prior to disconnecting After reconnecting be sure all valves are turned off and all pilots are lit NOTICE Adeq
15. to calibrate the temperature Remove the oven knob and push out the silver center from the rear of the knob and reinstall the knob on the thermostat Allow the temperature to stabilize Set the knob indicator to 400 F and allow the oven to reheat Repeat this procedure until the temperature stabilizes to 10 F of the setting Allow the temperature to stabilize If the temperature cannot be set to within 10 F replace the thermostat and retest The temperature is stable when the change is no more than 5 F If the change is greater than 5 F return to the bypass calibration The temperature should be within 10 F of the setting To calibrate the temperature go to the center of the thermostat Scrape the paint seal off of the screw NOTE There are arrows around the screw indicating H to increase and L to decrease the temperature NOTE Only turn this screw by small increments Reinstall the silver cover in the knob center OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES ADJUSTMENTS THERMOSTATIC GRIDDLE BY PASS FLAME LEVEL When the griddle reaches the temperature at which the dial is set the control cuts down the flow of gas to the amount required to keep the griddle at that temperature Always however the control must b
16. 000 2 5 30 25 348EE 2GR 660 673 356 660 673 356 26 000 32 000 16 000 64 768 348EE 2TL 348EE 2TR 360AA 26 125 24 14 25 26 125 24 14 25 10 2 0 320 000 2 5 30 25 24 6 664 610 362 664 610 362 26 000 30 000 64 768 610 152 360AA 2GL 26 125 24 14 25 26 125 24 14 25 6 2 3 264 000 2 5 30 25 24 6 360AA 2GR 664 610 362 664 610 362 26 000 30 000 16 000 64 768 610 152 360AA 2TL 360AA 2TR 360AA 3GL 26 125 24 14 25 26 125 24 14 25 4 2 4 228 000 2 5 30 25 24 6 360AA 3GR 664 610 362 664 610 362 26 000 30 000 16 000 64 768 610 152 360AA 3TL 360AA 3TR 360AA 2RR 26 125 24 14 25 26 125 24 14 25 6 2 2 249 500 2 5 30 25 24 6 664 610 362 664 610 362 26 000 30 000 12 000 64 768 610 152 1 9 500 360AD 26 125 24 14 25 26 26 5 14 10 2 0 324 000 2 5 30 25 24 6 664 610 362 660 673 356 26 000 32 000 64 768 610 152 360AD 2GL 26 125 24 14 25 26 26 5 4 6 1 3 266 000 2 5 30 25 24 6 360AD 2GR 664 610 362 660 673 356 26 000 32 000 16 000 64 768 610 152 360AD 2TL 1 360AD 2TR 30 000 360AD 3GL 26 125 24 14 25 26 26 5 4 40 1 4 230 000 2 5 30 25 24 6 360AD 3GR 664 610 362 660 673 356 26 000 32 000 16 000 64 768 610 152 360AD 3TL 1 360AD 3TR 30 000 360AD 2RR 26 125 24 14 25 26 26 5 4 6 1 2 251 500 2 5 30 25 24 6 664 610 362 660 673 356 26 000 32 000 12 000 64 768 610 15
17. 182298 REV TROUBLESHOOTING PAGE 41 9NILOOHS318003 TROUBLESHOOTING AAA lt lt TROUBLESHOOTING MopEL 300 RESTAURANT RANGES Electrical Schematic for 120 Volt Ranges POWER CORD GND WHITE WIRE 2 LIGHTED FAN SWITCH RED WIRE Im DOOR SWITCH n 57 N l BLACK WIRE GND WHITE WIRE FAN MOTOR 1 5 LEGEND NUTS 0 5 SOUTHBEND CONVECTION OVEN BASE RANGE P N WIRING DIAGRAM 120V 50 60 HZ 1 3 HP 1181101 PAGE 42 OPERATOR s MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES TROUBLESHOOTING lt lt Electrical Schematic for 208 230 Volt Ranges TERMINAL BLOCK 12 9 z 2 LIGHTED FAN SWITCH RED WIRE m DOOR SWITCH PLACKE WBE WHITE WIRE FAN MOTOR 1 3 H P LEGEND WIRE NUTS NO S SLIUTHBEND CONVECTION OVEN BASE RANGE P N WIRING DIAGRAM 208 240 50 60 HZ 173 1181102 OPERATOR S MANUAL 1182298 REV PAGE 43 PARTS MopEL 300 RESTAURANT RANGES WARNING INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT The serial pla
18. 2 10 19 500 30 000 36000 26 26 5 14 26 26 5 4 10 20 0 324 000 2 57 30 25 24 6 660 673 356 660 673 356 26 000 32 000 64 768 610 152 360DD 2GL 26 26 5 14 26 26 5 14 6 2 3 268 000 2 5 30 25 24 6 360DD 2GR 660 673 356 660 673 356 26 000 32 000 16 000 64 768 610 152 360DD 2TL 360DD 2TR 360DD 3GL 26 26 5 14 26 26 5 14 4 2 4 232 000 2 5 30 25 24 6 360DD 3GR 660 673 356 660 673 356 26 000 32 000 16 000 64 768 610 152 360DD 3TL 360DD 3TR 360DD 2RR 26 26 5 14 26 26 5 14 6 2 2 253 500 2 5 30 25 24 6 660 673 356 660 673 356 26 000 32 000 12 000 64 768 610 152 1 9 500 BTU values are for natural gas OPERATOR S MANUAL 1182298 REV PAGE 7 SNOIL1V21I3I23dS SPECIFICATIONS HHH SPECIFICATIONS MopEL 300 RESTAURANT RANGES VENTILATION 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 units 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 unit at the top by the control panel or the bottom just below the oven compartment as combustion air enters through these areas NOTICE Proper ventilation is the owner s responsibility Any problem due to
19. 2 Replace dial turn to 350 mark and light burner 3 After burner has been on about 15 minutes check temperature 4 Continue to check temperature at 5 minute intervals until two successive readings are within 5 degrees of each other The control should be recalibrated if your reading is not within 20 degrees of the dial setting 350 degrees If calibration is required the additional steps to be taken are these 5 Hold dial firmly insert screwdriver through center of dial and push calibration stem inward DO NOT TURN THIS STEM 6 While holding calibration stem in firmly with screwdriver turn dial until it is set at the actual oven temperature as shown by your test instrument Release pressure on calibration stem Replace dial insert 7 Set dial at 400 mark Check temperature again as instructed in 3 and 4 If the temperature is not within 20 degrees of the dial setting 400 degrees it means that the sensing element is inoperative and the control should be replaced OPERATOR S MANUAL 1182298 REv 3 PAGE 29 5 5 ADJUSTMENTS ADJUSTMENTS MopEL 300 RESTAURANT RANGES Griddle Thermostat Control Adjustment By Pass Adjuster Calibration Stem Bezel Dial Insert CONVERSION FROM ONE TYPE OF GAS TO ANOTHER Each appliance is shipped gas specific either for use with natural gas or for use with LP gas propane To convert an appliance from one type of gas to anot
20. 7 P3112 Ceramic center 6 9 16 x 7 1 2 x 1 2 18 1162925 Broiler Burner center 19 1162924 Broiler Burner side 20 1030200 Burner Rest Bracket 21 3240 Rear Plate Rest Broiler 22 1009199 Griddle Plate 29 1042980 Griddle Burner 24 1162334 Griddle Pilot 1008749 Broiler Burner Orifice RT amp LT NAT 1008757 Broiler Burner Orifice amp LT LP 1008753 Broiler Burner Orifice Center NAT 1008765 Broiler Burner Orifice Center LP not shown on drawing PAGE 54 OPERATOR S MANUAL 1182298 REV 3 PARTS lt Raised Griddle Broiler Parts See parts list on previous page NS N e PARTS PARTS MODEL 300 RESTAURANT RANGES Convection Oven Parts See drawing on following page Key PartNumber Description 1 1180783 Panel Kick 2 1181376 Logo Plate 3 1180861 Door Hinge 4 1024196 Door Assembly Full Oven 1179072 Door Assembly Space Saver Oven 5 1179950 Door Handle Full Oven 1179952 Door Handle Space Saver Oven P1089 Spring Door Full Oven 1179030 Spring Door Space Saver Oven 6 6660 Clip Rack Support 7 1180528 Rack Guide 8 1177581 Blower Wheel Assembly 9 1180821 Pocket Weld Assembly 10 1179710 Spacer Blower 11 1177452 Motor 1 3 HP 115 Volt 1179688 Motor 1 3 HP 208 240 Volt 12
21. Continues on next page PAGE 32 OPERATOR S MANUAL 1182298 REV 3 PS MoDEL 300 RESTAURANT RANGES TROUBLESHOOTING lt Continued from Previous Page With the gas supply shut off to the range install a pressure tap on the manifold in the plugged tap provided Install the grates or griddle hot tops Install a manometer on the pressure tap Install the thermostat bulbs into griddle tops Turn on the gas supply to the range Be sure the capillary tubes are away from burners flames and excessive heat Re light the pilots and turn on all the burners Test each burner Observe the manifold pressure Each burner should have a steady blue flame on each port of the burner Manifold pressures are Natural gas 4 water column Propane gas 10 water column Propane burners may have a small amount of yellow tipping This is normal If the pressure is low remove the cap from the pressure regulator on the back of the range If the flame is rising up off of the ports adjust the burner shutter closed Clockwise increases the pressure and counter clockwise decreases the pressure If the flame is long and yellow adjust the burner shutter open Shut off the range burners and main gas and remove the pressure tap NOTE Griddle and Hot Top
22. MoDEL 300 RESTAURANT RANGES RANGE TOP BURNER TROUBLESHOOTING Common checks for all top NOTE Griddle Tops configurations x NOTE Griddles and Hot Tops Check that the burners are set level must be raised and secured or in the support brackets removed 2 Check that the burners are clean CAUTION Before raising or and all ports are clear removing Griddle Tops Remove each burner and check Remove the knobs and carefully that the venturi is clean and free of lower the top valve cover panel buildup and debris CAUTION Wiring attached behind panel With each burner removed check that the orifice size is correct and Pull the Griddle ege S clean and free of buildup and bulbs out of the tubes debris mee Remove the knobs and carefully lower the top valve cover panel Light all burners on the range CAUTION Wiring attached behind NOTE Leave the oven door open panel on C O base models Observe the inlet pressure Check that each burner valve and orifice is in alignment with the burner Inlet pressures for gases are Natural 3 5 to 5 water column Propane 10 to 11 water column Shut off the main gas supply If the inlet pressure is low all Install a pressure tap in the main equipment on the main gas line gas line before the range pressure should be lit and the pressure regulator and install a manometer adjusted Turn on the main gas supply Shut off the range burners and main gas and remove the pressure tap Re light all pilots
23. SHOOTING THERMOSTATIC GRIDDLE TROUBLESHOOTING MODEL 300 RESTAURANT RANGES THERMOSTATIC GRIDDLE TROUBLESHOOTING Remove the knobs and valve cover panel If the flame is not correct remove the knobs and bezel See illustration on page 30 CAUTION WIRING BEHIND THE PANEL There is a slotted screw below the stem on the thermostat valve Be sure the thermostat bulbs are pushed completely into the tubes under the griddle Turn the screw counter clockwise to establish or increase the flame Put the bezels and knobs on the griddle thermostats Turn the screw clockwise to decrease the flame Set the griddle thermostats to 300 F If no flame is established put a soap and water mix to the orifice of the burner to check for gas flow Observe the burners while heating griddle for poor operation If gas is flowing turn the bypass screw until flame is set to specifications Refer to flowchart on page 32 for burner troubleshooting After griddle has heated for approximately 20 minutes observe that the flame has decreased in height If no flame is established at the bypass setting replace the thermostat Remove the knobs and bezel and install the valve cover panel Set the griddle knobs to the midpoint between the two lines just after the
24. a hot mild detergent or soap solution particularly clean off all grease deposits Dry thoroughly with a dry cloth BURNERS GENERAL Little attention is needed but if spillage should occur it may be necessary to clean around pilot areas air mixer and under burners Use a wire brush if necessary Periodically burners particularly open top type should be removed and cleaned Allow interior to drain Dry thoroughly before replacing HOT TOPS Allow range to cool If water is used on tops while still hot they may crack Avoid this practice Remove tops from range and clean surfaces with hot water and detergent A wire brush may be used on the underside of the hot top plate It is recommended not to clean tops while still on range even if cooled as excessive water will drip into the burner box and deteriorate the metal Do not waste gas and abuse equipment by leaving all burners Full if not required During idling periods adjust burner valves to keep top warm Re adjust burner valves as required for periods of heavy loads CARE OF GRIDDLES New griddles should be carefully tempered and cared for in order to avoid possible damage To break in a new griddle first wipe it clean Next light all the griddle burners and turn them to low for one hour Then gradually bring each griddle up to frying temperature Next spread three or four ounces of beef suet or as a substitute baking soda to season it Never allow water on a hot gr
25. a thermocouple on the center of the oven rack in the center of the oven There is a slotted screw below the stem on the thermostat valve see page 26 Remove the knob bezel and valve cover panel Turn the screw counter clockwise to establish or increase the flame Put the bezel and knob on the oven thermostat Turn the screw clockwise to decrease the flame Set the oven thermostat to 400 F Check the burner for poor operation through the hole behind the kick plate while the oven is heating If no flame is established put a flame to the mixer face at the burner shutter to check for gas flow See flowchart on page 32 for burner troubleshooting If gas is flowing turn the bypass screw until flame is set to specifications After oven temperature is stabilized observe that the flame has decreased If no flame can be established at the bypass setting replace the thermostat Continues on Next Page OPERATOR S MANUAL 1182298 REV PAGE 27 5 5 ADJUSTMENTS ADJUSTMENTS MODEL 300 RESTAURANT RANGES Continued from Previous Page The bypass setting must be calibrated before calibrating the oven thermostat While holding the knob at the 400 F setting push the screw in and turn it in the direction indicated
26. actured before October 13 2003 1181218 Griddle Assembly 36 Left Thermostatic for units manufactured before October 13 2003 1181219 Griddle Assembly 36 Right Thermostatic for units manufactured before October 13 2003 5 1186232 Griddle Assembly 24 Left for units manufactured after October 13 2003 1186233 Griddle Assembly 24 Right for units manufactured after October 13 2003 1186234 Griddle Assembly 24 Left Thermostatic for units manufactured after October 13 2003 1186235 Griddle Assembly 24 Right Thermostatic for units manufactured after October 13 2003 1186236 Griddle Assembly 36 Left for units manufactured after October 13 2003 1186237 Griddle Assembly 36 Right for units manufactured after October 13 2003 1186238 Griddle Assembly 36 Left Thermostatic for units manufactured after October 13 2003 1186239 Griddle Assembly 36 Right Thermostatic for units manufactured after October 13 2003 6 1162828 Griddle Pilot for 24 griddle 1162980 Griddle Pilot for 36 griddle 7 1146906 90 Elbow 8 P3875 1 8 x 1 4 Straight Fitting 9 1099111 1 4 cc Nut 10 1162236 Pilot Tube 11 1099111 1 4 cc Nut 12 1099112 1 4 Ferrule 13 1163844 Pilot Adj Valve 14 1179997 Thermostat Knob 15 1174709 Thermostat Only 16 1147201 Brass Tee 17 1174713 Gas Supply Tube 18 1008748 Orifice 1008755 Orifice LP 19 1166150 Brass Elbow 20 1174714 Gas Supply Tube
27. al plate These models are design certified for operation on natural or propane gases For natural gas the regulator is set to deliver a 4 W C pressure to the manifold For propane gas it is set to deliver 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 Fluctuations of more than 2596 on natural gas or 1096 on propane gas will create problems and affect burner operating characteristics 1 8 pressure tap is located on the manifold to measure the manifold pressure An adequate gas supply line to the unit should be no smaller than the 1 0 of the pipe from the unit to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the unit 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 UNIT HAS BEEN PUT INTO OPERATION TEST PRESSURE SHOULD NOT EXCEED 14 W C PAGE 14 OPERATOR S MANUAL 1182298 REV 3 300 RESTAURANT RANGES INSTALLATION A Step 6 Check the Installation 1 Check that all screws and bolts are tightened 2 Move the range into the position at which it will be operate
28. are given to the proper authority to retain for future reference PAGE 2 OPERATOR S MANUAL 1182298 REV 300 RESTAURANT RANGES TABLE OF CONTENTS 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 Table of Contents T 4 a tap a 9 Operation ak T 16 COOKING ME E M 19 Clean fias ri fo te D f 2 AGJUSIMONIS da 24 Tiroubleshootin 31 a ba eee 44 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 a
29. ble 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 GAS SUPPLY The Serial Plate is located in the compartment below the oven on the right side on double units left oven It indicates the type of gas the unit is equipped to burn 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 deliver a 4 W C pressure to the manifold For propane gas it is set to deliver 10 W C 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 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 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 fo
30. d 3 Check that the range is level If not adjust the legs 4 Check that the appropriate clearances are satisfied see page 6 Step 7 Adjust Air Shutters and Pilot Heights All units are adjusted at the factory However burner air shutters and pilot heights should be checked at installation and adjusted if necessary On new installations start with the top burner of the unit s furthest from the gas input to the manifold This will purge the system of air Turn main gas supply ON Step 8 Condition Griddle Surfaces New griddles should be carefully tempered and cared for in order to avoid possible damage To break in a new griddle first wipe it clean Next light all the griddle burners and turn them to low for one hour Then gradually bring each griddle up to frying temperature Next spread three or four ounces of beef suet or as a substitute baking soda to season it Never allow water on a hot griddle and never wash it with soap and water OPERATOR S MANUAL 1182298 REV PAGE 15 NOILVTIVLSNI V MODEL 300 RESTAURANT RANGES OPERATION N DANGER EXPLOSION HAZARD In the event a gas odor is detected shut down equipment at the main shut off valve Immediately call the emergency phone number of your gas supplier CAUTION To eliminate gas build up which could result in an explosion in the event of main burner ignition failure a five minute purge period must be obse
31. d dial turning the dial clockwise until it locks in the Off position OVEN THERMOSTAT CALIBRATION The oven control is carefully calibrated at the factory that is it is so adjusted that dial settings match actual oven temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set Recalibration should not be undertaken however until the oven by pass flame has been adjusted OPERATOR S MANUAL 1182298 REV PAGE 25 SLNAWLSNrav ADJUSTMENTS ADJUSTMENTS 300 RESTAURANT RANGES To check oven temperatures when recalibrating use a test instrument or a reliable mercury thermometer Place the thermocouple of test instrument or the thermometer in the middle of the oven Proceed as follows 1 2 3 Remove dial and push out metal insert see illustration below Replace dial turn to 400 mark and light oven burner After burner has been on about 15 minutes check oven temperature Oven door should be open for as short a time as possible Use a flashlight if necessary to see the thermometer clearly Continue to check temperature at 5 minute intervals until two successive readings are within 5 degrees of each other The control should be recalibrated if your reading is not within 20 degrees of the dial setting 400 degrees If calibration is r
32. d valve power supply blower switch panel Check the facility s Remove the protective cover from Turn on the power power supplies over the switch switch Reinstall the switch Check that the wires and terminals Open the oven door cover and valve are secure on the switch panel If the blower runs she 5 the Door Switch is Connect the main i ired 1181102 for 208 240V isa EE PI DVM on th dt inal Disconnect the main Test oven P acea on the end terminals power supply of the blower switch wires 1 and 3 Open the kick panel by raising it and tilting the top outward rNo Continuity Yes Check that one wire is connected to the common 90 bottom terminal of the switch Place switch in on position Replace the switch Move the other wire to the lower leg N O on the side of the switch Reinstall the switch cover and valve panel Continues on following page C Test blower Be OPERATOR S MANUAL 1182298 REV PAGE 39 TROUBLESHOOTING AAA od TROUBLESHOOTING MODEL 300 RESTAURANT RANGES Continued From Previous Page CAUTION Be sure the main power is disconnected Place a DVM on the door switch terminals with the connected wires Press the switch actuator lever Yes tr No
33. e blowing or lifting of flame PAGE 22 OPERATOR S MANUAL 1182298 REV 3 300 RESTAURANT RANGES OVEN INTERIOR STANDARD TYPE OVEN 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 from 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 OVEN INTERIOR CONVECTION TYPE OVEN WARNING FOR YOUR SAFETY DISCONNECT THE POWER SUPPLY TO THE APPLIANCE BEFORE CLEANING WHEN CLEANING THE BLOWER WHEEL BE SURE TO HAVE 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 from the bottom as soon as possible to prevent carbonizing and a burnt on condition For stubborn accumulations commercial
34. e 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 A DANGER warns of immediate hazards which will result in severe injury or This symbol refers to a potential hazard or unsafe practice which could result in WARNING injury or death N CAUTION This symbol refers to a potential hazard or unsafe practice which could result in injury product damage or property damage NOTICE This symbol refers to information that needs special attention or must be fully understood even though not dangerous WARNING FIRE HAZARD FOR YOUR SAFETY Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance Keep area around appliances free and clear 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 WARNING Asphyxiation can result from improper ventilation Do not obstruct the flow of combustion and ventilation air to and from your cooking equipment NOTICE Be sure this Operator s Manual and important papers
35. equired the additional steps to be taken are these 5 Hold dial firmly insert screwdriver through center of dial and push calibration stem inward see illustration below DO NOT TURN THIS STEM While holding calibration stem in firmly with screwdriver turn dial until it is set at the actual oven temperature as shown by your test instrument or thermometer Release pressure on calibration stem Replace dial insert Set dial at 450 mark Check oven temperature again as instructed in 3 and 4 If the oven temperature is not within 20 degrees of the dial setting 450 degrees it means that the sensing element is inoperative and the control should be replaced Oven Thermostat Control Adjustment By Pass Adjuster Calibration Stem Dial Insert nozel PAGE 26 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES ADJUSTMENTS Oven Thermos tat Calibration Check that the thermostat bulb is in the bracket and centered Set the oven knob to the midpoint between the two lines just after the OFF position Check that the bolted in place blower baffle is C O base only This is the bypass setting Check that the oven bottom is in place Check that there is in flame at each port Raise the kick panel slightly and rotate forward If the flame is not correct remove the knob and bezel Suspend
36. factory equipped with one or two two pole terminal blocks one for each oven located behind cover plate s located on the rear of the unit 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 units are wired as above using only two supply wires The third wire is not used and must be properly terminated All units 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 Connect Gas Supply If this equipment is being installed at over 2 000 feet 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 in the compartment below the oven on the right side on double units left oven It indicates the type of gas the unit is equipped to burn All Southbend equipment is adjusted at the factory Check type of gas on seri
37. h 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 unit If the unit 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 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 ELECTRICITY SUPPLY Units 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 National Electrical Code ANSI NFPA 70 or the Canadian Electrical Code CSA C22 2 as applicable 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 amps for 115V units is 12 5 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 amps f
38. her do the following 1 Refer to service procedures to access all burner orifices 2 Refer to instructions included with conversion kit 3 F2 3480292 5 PS MoDEL 300 RESTAURANT RANGES TROUBLESHOOTING 22 TROUBLESHOOTING TROUBLESHOOTING RANGE TOP BURNERS Consult the following table and the flowchart that begins on the following page Problem Look for All burners and pilots in unit will not turn on Main gas supply to unit is All burners produce excessive carbon deposits Incorrect gas type supplied to unit Incorrect supply pressure Only some burners in a unit 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 not oven will not come on Manual valve for top burner in OFF position Pilot out Top section pilot will not stay ignited Pilot gas not adjusted properly Clogged orifice Draft condition Improper ventilation system Air in gas line OPERATOR S MANUAL 1182298 REV PAGE 31 9NILOOHS318003 TROUBLESHOOTING 227 TROUBLESHOOTING
39. iddle and never wash it with soap and water Use a Norton Alundum Griddle Brick to clean the griddle Always remember to heat griddle slowly because quick heat may cause costly damage Griddle plates cannot be guaranteed against damage due to carelessness Never place utensils on griddle Do not overheat griddle above 550 F as this will cause warpage or breakage Do not use any type of steel wool Small particles may be left on the surface and get into food products Do not clean spatula by hitting the edge on the griddle plate Such action will only cut and pit the griddle plate leaving it rough and hard to clean Do not waste gas or abuse equipment by leaving valves at Full On position or thermostat at a high temperature if not required During idle periods set valves at Low position or thermostats to low temperature settings to keep griddle warm Reset valves or thermostats as required for periods of heavy load Turn valves or thermostats to OFF at end of daily operation OPEN TOP PLATE Remove enameled top plate and spiders clean with a solution of hot water and strong soap or detergent The area around the charge port where the flash tube is attached to the burner must be free from any spillage or residue or other obstructions The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition Pilot should be 1 2 to 5 8 blue flame Avoid carbon producing tip or unstabl
40. le has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a thermostatic griddle section do the following 1 Raise griddle at front so it is approximately 8 high and block it with two 2 two by fours 2 The sensing bulbs must be fully inserted into their tubular holders which are welded to the underside of the griddle 3 One pilot tube is located under all burners with ports at each side of the burners Pilots are supplied and adjusted by a common valve on the manifold Ignite pilots 4 Set thermostat dials to maximum one at time 5 Burners should have 1 2 to 5 8 steady blue flame Adjust if necessary 6 Lower griddle carefully into position taking extreme care that capillary tubes are coiled under manifold in valve panel compartment NEVER leave any part of the capillary tube in the burner compartment 7 Observe burner flame through holes in valve panel turn thermostat dial at maximum for ten minutes then turn dial to LOW and adjust bypass on thermostat so there is a 1 8 minimum and 1 4 maximum flame at each port OPERATOR S MANUAL 1182298 REV PAGE 17 NOILV3dO OPERATION MopEL 300 RESTAURANT RANGES RAISED GRIDDLE BROILER SECTION Ranges can be ordered with a raised griddle broiler section Each raised griddle broiler is controlled by a knob on the front control panel At the end of each use allow griddle to cool
41. move 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 Motor 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 the third page following 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 PAGE 38 OPERATOR S MANUAL 1182298 REV 3 PS MoDEL 300 RESTAURANT RANGES TROUBLESHOOTING CONVECTION OVEN BLOWER DOES NOT RUN Move a DVM probe to the center terminal of the REMOVE THE MAIN POWER switch wires 1 and 2 SOURCE UNPLUG OR Check the voltage specified by the Serial Plate located behind the oven valve cover panel Remove the control knobs from the range Connect the main power supply CAUTION WIRING BEHIND THE Is the voltage PANEL OF THE NEXT STEP Yes as specified Remove the upper valve panel cover screws and tilt the panel Reinstall the switch Disconnect the main forward to expose the back of cover an
42. n PAGE 24 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES ADJUSTMENTS ALL TOP BURNERS All burners have a primary air adjustment by means of an air shutter on the mixer face Loosen screw and rotate 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 All 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 Over gassed burners DO NOT heat the hot top or griddle as efficiently as those that are properly adjusted Such conditions also create hot spots on griddles Floating and unstable burner and pilot flames will result when solid tops are lowered into position because the rear openings of the burner compartment are not adequate to vent the enormous flue products generated by over gassed burners The unburned gas will ignite at the rear and burn in this section and even up inside the backguard or shelf venting system causing structural members in this area to deteriorate Also some of these hot flue products will vent forward into the manifold compartment resulting in problems with valves and thermostats due to overheating AGAIN over rated burners waste energy and cause service problems OVEN STANDING PILOT The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot
43. n 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 Technical Service Department Southbend 1100 Old Honeycutt Road Fuquay Varina North Carolina 27526 USA Lighting instructions and the serial plate are located on the interior side of the kick panel as shown below SPECIFICATIONS HHH SPECIFICATIONS MopEL 300 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 are 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 This product is 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 Z223 1 Natural Gas Installation Code CAN CGA B149 1 or the Propane Installation Code CAN CGA B149 2 as applica
44. ng techniques Timing Temperature Number of Racks Count per Product minutes Setting Used Pan Rack Hamburger buns 3 oz 4 18 375 3 24 Yeast rolls 1 oz 10 400 3 48 Fruit pies 46 oz frozen 50 375 3 4 Egg custard pies 44 oz frozen 60 325 3 4 Dutch apple pies 46 oz frozen 50 350 3 4 Baked potatoes 8 oz 60 400 3 30 wrapped Pre blanched potatoes frozen 16 400 3 5 Ib Fish portions pre cooked breaded 3 oz 16 400 3 32 Macaroni amp cheese 6 lbs 40 temp 45 400 3 2 6 Ibs Lasagna w meat sauce 6 Ib 40 temp 60 350 3 2 616 Lasagna w meat sauce 6 Ib frozen 75 350 3 2 6 Ibs Salisbury steak w gravy 6 Ib 40 temp 45 400 3 2 6 Ibs Top round of beef No 168 14 Ib rare 140 internal 250 1 1 2 14 min lb 14 Ib medium 150 internal 250 1 1 2 14 min lb 14 Ib well done 160 internal 250 1 1 2 14 min lb 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 20 OPERATOR S MANUAL 1182298 REV 3 300 RESTAURANT RANGES Southbend equipment is sturdily constructed of the best materials and is designed to provide du
45. normally After griddle has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a raised griddle broiler do the following Remove griddle from unit Position ceramics on burners with projections pointing downward Light pilot tube ports 2 at each burner Adjust pilot flame to be large enough to effect ignition Place griddle in position on range Turn valves completely on Burner should have 1 2 to 5 8 steady blue flame Adjust if necessary SHUTDOWN OF ENTIRE RANGE To place the range in a standby state ready for use do the following 1 Turn all manual gas valves OFF 2 Turn all thermostats to their lowest position To completely shut down the range for an extended period or prior to disconnecting the gas supply do the following 1 Turn all manual gas valves and pilots OFF 2 Turn all thermostats to their lowest position 3 Turn main supply gas valve OFF OVENS Ranges can be ordered with standard or convection ovens Each oven is controlled by a knob on the front control panel To light the pilot of an oven do the following Turn oven thermostat to OFF position For convection ovens turn the fan switch to the position Open door remove oven bottom and fire plate to expose pilot and burner Open kick panel and depress red button on oven safety valve Light constant pilot the pilot witho
46. ollowing 1 Raise or remove hot top plate Every two burners have one pilot located at the front and in between burners Light the pilot Pilot flame should be steady blue large enough to effect ignition Turn burner valve completely on The sharp blue flame should be approximately 1 4 to 3 8 high Replace hot top plate NON THERMOSTATIC GRIDDLE SECTIONS Ranges can be ordered with thermostatic or non thermostatic griddle sections Each griddle is controlled by a knob on the front control panel At the end of each use allow griddle to cool normally After griddle has cooled coat griddle surface with a light film of cooking oil to protect surface from moisture To light the pilots of a non thermostatic griddle section do the following 1 Raise griddle at front so it is approximately 8 high and block it with two 2 two by fours 2 Ignite pilot tube located under all burners with port at each side of burners Pilots are supplied and adjusted by a common valve located below the filter on the manifold Burners should have 1 2 to 5 8 steady blue flame Adjust if necessary Lower griddle into position and observe burner operating characteristics through holes in valve panel THERMOSTATIC GRIDDLES Ranges can be ordered with thermostatic or non thermostatic griddle sections Each griddle is controlled by a knob on the front control panel At the end of each use allow griddle to cool normally After gridd
47. or 208V units is 8 1 PAGE 8 OPERATOR S MANUAL 1182298 REV INSTALLATION eX INSTALLATION MobpEL 300 RESTAURANT RANGES Base Shelf Step 2a Install the Legs A set of four legs is packed with units ordered with legs For units ordered with casters go to Step 2b A threaded leg pad is fastened to the base frame at each corner Each leg has a corresponding mating thread The legs can be adjusted to overcome a slightly uneven floor 1 Raise unit sufficiently to allow leg pads and legs to be attached For safety shore up and support the unit 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 Screw the legs into the holes in the centers of the leg pads 4 Lower unit gently onto a level surface Never drop or allow the unit to fall 5 Use a level to make sure that the range surface is level The legs can be screwed in or out to lower or raise each corner of the range 6 Goonto Installation Step 3 PAGE 10 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Step 2b Install 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 Mo
48. r satisfactory performance Fluctuations of more than 25 on natural gas or 10 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 unit should be no smaller than the inside diameter of the pipe from the unit to which it is connected Purge the supply line to clean out dust dirt or other foreign matter before connecting the line to the unit 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 unit has been put into operation Test pressure should not exceed 14 W C PAGE 4 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES EXTERIOR DIMENSIONS SPECIFICATIONS HHA Views 324 336A 3G 336A 3T 336D 3G 336D 3T Y 2 9 4 336A 336D 336A 1GL 336D 1GL SC R 348EE 2GL 348EE 2TL 336A 2GL 336A 2TL 336D 2GL 336D 2TL Y mo R 5
49. rable 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 EXTERIOR AND TOP SECTIONS Keep exposed cleanable areas of unit clean at all times Daily A Remove empty and clean grease drawers and dirt trays B Clean griddle drain chutes Monthly A Clean around burner air mixers and orifices if lint has accumulated B Visually assure proper pilot operation VENT SYSTEM At least twice a year the unit venting system should be examined and cleaned 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 STAINLESS STEEL SURFACES 1 To remove normal dirt grease and product residue from stainless steel that operates at LOW temperature use ordinary soap and water with or without detergent applied with a sponge or cloth Dry thoroughly with a clean cloth 2 To remove grease and food splatter or condensed vapors that have BAKED on the equipment 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
50. rved prior to re establishing ignition source CAUTION Top section pilots when out do not interrupt the flow of gas to the burners Consequently it is the responsibility of the operator to check the ignition of the burners immediately after burner value has been turned Should ignition fail after 10 seconds turn off burners wait 5 minutes and then try again 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 2 3 4 Make sure all of the control valves are in the OFF position Turn on the gas supply Light the pilots as described below Light oven first and then wait six minutes before lighting top section This allows all air to be purged from the range OPEN TOP BURNER SECTIONS Each open top burner is controlled by a knob on the front control panel To light the pilots of an open top burner section do the following 1 2 3 4 Turn all gas valves to the OFF position Check to make sure pilots are in the correct position Light the pilots Adjust the pilot flame as necessary PAGE 16 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES OPERATION HOT TOP SECTIONS Range can be ordered with a hot top section replacing one or more open top burner sections Each hot top is controlled by a knob on the front control panel To light the pilots of a hot top section do the f
51. stall a fitting appropriate to connect a manometer 5 Turn on main gas to unit and light pilots 6 Turn all burners and ovens to full ON position and read manometer 7 f manometer does not read 4 W C for natural gas or 10 W C for propane gas adjust regulator if gas pressure is O K go to Step 10 8 Remove cap from top of regulator 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 Repeat step 5 13 Replace valve panels TOP PILOTS NON AERATED YELLOW TIPPED FLAME TYPE These are located under fry tops hot tops broiler griddles and on the flash tube system of open top grate burners 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 These 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 3 4 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 conditio
52. te is located in the compartment below the oven on the right side When ordering parts please supply the Model Number Serial Number Part Number and Description plus Finish Type of Gas and Electrical Characteristics as applicable For parts not listed consult a Southbend Authorized Parts Distributor or Southbend Authorized Service Agency If necessary please consult Southbend Parts Department for assistance Index of Restaurant Range Parts Diagrams PAGE 44 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 324 and 336 PARTS 300 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 348 and 360 Key PartNumber Description 1 1180845 Shelf weld assembly 60 1181140 Shelf weld assembly 48 2 1180768 Flue riser assembly 22 5 x 60 1181152 Flue riser assembly 10 x 60 1181136 Flue riser assembly 22 5 x 48 1181153 Flue riser assembly 10 x 48 not shown on drawing PAGE 46 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Valve Panel Base Panel and Drip Pan Parts E PARTS 300 RESTAURANT RANGES Leg Parts Key Part Number Description 1 1146201 1 4 x 20 x 3 4 Hex Head 1146500 1 4 Lock Washer 1172650 Leg Pad 3
53. 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 3 To remove heat tint Darkened areas 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 procedure 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 action may be lessened by not applying or by reducing heat to equipment during slack periods OPERATOR S MANUAL 1182298 REV PAGE 21 SNINV319 CLEANING CLEANING 300 RESTAURANT RANGES BLACK BAKED ENAMEL SURFACES Allow unit to cool somewhat after use and wash exterior with
54. tion Interior Dimensions Interior Dimensions Bumers and BTU each Total Location Location Width Depth Height width Depth Height Open Oven Griddle BTU R 324E 19 5 26 5 14 4 1 0 136 000 2 5 30 25 660 673 356 26 000 32 000 64 768 336A 26 125 24 14 25 6 1 0 186 000 2 5 30 25 24 6 664 610 362 26 000 30 000 64 768 610 152 336A 1GL 26 125 24 14 25 4 1 1 150 000 2 5 30 25 24 6 336A 1TL 664 610 362 26 000 30 000 16 000 64 768 610 152 336A 2GL 26 125 24 14 25 2 1 3 130 000 2 5 30 25 24 6 336A 2GR 664 610 362 26 000 30 000 16 000 64 768 610 152 336A 2TL 336A 2TR 336A 3G 26 125 24 14 25 0 1 4 94 000 6 30 25 24 6 336A 3T 664 610 362 30 000 16 000 152 768 610 152 336D 26 26 5 14 6 1 0 188 000 2 5 30 25 660 673 356 26 000 32 000 64 768 336D 1GL 26 26 5 14 4 1 2 168 000 2 5 30 25 336D 1TL 660 673 356 26 000 32 000 16 000 64 768 336D 2GL 26 26 5 14 2 1 3 132 000 2 5 30 25 336D 2GR 660 673 356 26 000 32 000 16 000 64 768 336D 2TL 336D 2TR 336D 3G 26 26 5 14 0 1 4 96 000 6 30 25 336D 3T 660 673 356 32 000 16 000 152 768 348EE 19 5 26 5 14 19 5 26 5 14 8 2 0 272 000 2 5 30 25 660 673 356 660 673 356 26 000 32 000 64 768 348EE 2GL 19 5 26 5 14 19 5 26 5 14 4 2 3 216
55. uate 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 unit PAGE 12 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Step 3 Attach Flue Riser and Shelf Assemblies 1 2 3 Place the flue riser assembly on the range as shown on the appropriate diagram below Slide the flue riser assembly over the bayonets until it bottoms out as shown below Secure ends of flue riser assembly with two 2 1 4 20 x 3 4 hex head bolts flat washers and lockwashers Attach the shelf assembly to the flue riser assembly INSTALLATION A NOILVTIVLSNI INSTALLATION EX INSTALLATION MODEL 300 RESTAURANT RANGES Step 4 Connect Electricity for Models with Convection Ovens 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 Ranges ordered with a 115V 60Hz single phase electrical rating are factory supplied with one or two three wire cords one for each oven each with a three prong plug that fits any standard three prong grounded receptacle Single oven units require a 15 ampere supply while double oven units require a 20 ampere supply Ranges ordered with a 208 236V 60Hz single or three phase electrical rating are
56. ural Gas 1008752 Hood Orifice 52 LP Gas 12 1180873 Pilot Tube 13 1163868 Thermocouple 14 1180830 Bracket Oven Safety not shown on drawing 58 OPERATOR S MANUAL 1182298 REV 3 300 RESTAURANT RANGES PARTS Zei Wi mW 5 TS MODEL 300 RESTAURANT RANGES Notes PAGE 60 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Notes OPERATOR S MANUAL 1182298 REV PAGE 61 MODEL 300 RESTAURANT RANGES Notes PAGE 62 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES Notes OPERATOR S MANUAL 1182298 REV PAGE 63 MODEL 300 RESTAURANT RANGES SELECT RESTAURANT RANGES Genuine Parts Protect YOU All Ways 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 unit 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 unit Southbend 1100 Old Honeycutt Road Fuquay Varina NC 27526 919 552 9161 FAX 919 552 9798 PAGE 64 OPERATOR S MANUAL 1182298 REV 3
57. ut capillary tube holder Replace fire plate and oven bottom NO a gt WN gt Turn thermostat to desired temperature PAGE 18 OPERATOR S MANUAL 1182298 REV 3 MODEL 300 RESTAURANT RANGES COOKING HINTS COOKING HINTS COOKING TIPS Convection Type Oven Only A 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 FRUIT PIES Use temperature and time from manufacturer s directions for convection ovens for a 12 pie load placed on 3 bun pans ROLLS YEAST Use temperature and time recommended by manufacturer for convection ovens for 3 pan load POTATOES PRE BLANCHED FROZEN Spread on ungreased bun pans 3 pans per load Bake at 400 F stirring once for 15 to 18 minutes FISH PORTIONS BREADED PRE COOKED Use manufacturer s recommended temperature time for convection oven for a 3 pan load POTATOES BAKING 8 OZ SIZE 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 TOP ROUND OF BEEF NO 168 Set oven at 250 F Place trimmed roast on pan For 14 16 pounds 140
58. veable 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 of the appliance without depending on the connector and the quick disconnect device or its associated piping to limit the appliance movement and 3 the restraining means should be attached to a frame member on the back of the unit A set of four casters is packed with units 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 unit sufficiently to allow leg pads and casters to be attached For safety shore up and support the unit 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 casters into the holes in the centers of the leg pads Install the casters that have a locking brake under the front of the unit 4 Lower unit gently onto a level surface Never drop or allow the unit to fall 5 Use a level to make sure
59. y pass enough gas to keep the entire burner lighted To maintain this minimum flame the by pass must be set carefully and accurately as follows see illustration on page 30 1 Light the burner then turn dial FULL ON 2 After 5 minutes turn dial clockwise to point slightly beyond first mark on dial 3 Remove dial and bezel 4 With a screwdriver turn by pass Adjustor counterclockwise to increase the flame clockwise to decrease it until there is a minimum flame over the entire burner 5 Replace bezel and dial turning the dial clockwise until it locks in the Off position THERMOSTATIC GRIDDLE THERMOSTAT CALIBRATION The griddle temperature control is carefully calibrated at the factory that is it is so adjusted that dial settings match actual temperatures Field recalibration is seldom necessary and should not be resorted to unless considerable experience with cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set Recalibration should not be undertaken however until the griddle by pass flame has been adjusted see previous subsection To check temperatures when recalibrating use a test instrument with a DISC type thermocouple for surface temperature checking Drop a couple of drops of oil on griddle surface plate and place thermocouple disc flat into the oil Proceed as follows see illustration on page 30 1 Remove dial and push out metal insert

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