IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain this manual for the life of the equipment: Model #: ___________________________ Serial #: ___________________________ Date Purchased: ____________________ OPERATOR’S MANUAL FOR MODEL 300 RESTAURANT RANGES Ranges with Single Oven Base: 324E, 336A, 336A-1GL, 336A-2GL, 336A-2TL, 336A-2GR, 336A-2TR, 336A-3G, 336A-3T 336D, 336D-1GL, 336D-2GL, 336D-2TL, 336D-2GR, 336D-2TR, 336D-3G, 336D-3T Ranges with Double Oven Base: 348EE, 348EE-2GL
MODEL 300 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 personnel, or to the equipment.
MODEL 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.
SPECIFICATI ONS SPECIFICATIONS MODEL 300 RESTAURANT RANGES S PECIFICATIONS 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.
SPECIFICATIONS MODEL 300 RESTAURANT RANGES SPECIFICATI ONS EXTERIOR DIMENSIONS Top Views O O 324E 336A 336D O R R O O 360AA-2GL 360AA-2TL 360AD-2GL 360AD-2TL 360DD-2GL 360DD-2TL O R R O 348EE-2GL 348EE-2TL 360AA-2GR 360AA-2TR 360AD-2GR 360AD-2TR 360AD-2GR 360DD-2TR 360AA-2RR 360AD-2RR 360DD-2RR A A O R R R 348EE-2GR 348EE-2TR R R R 336A-2GR 336A-2TR 336D-2GR 336D-2TR 336A-2GL, 336A-2TL 336D-2GL 336D-2TL O 348EE O O R 336A-1GL 336D-1GL O 336A-3G 336A-3T 336D-3G 336D-3T
ONS SPECIFICATIONS Table continuing from previous page.
SPECIFICATIONS MODEL 300 RESTAURANT RANGES Model Number Left (or Only) Oven Interior Dimensions Right Oven Interior Dimensions Burners (# and BTU* each) Gas Connection Location Electric Connection Location Width Depth Height Width Depth Height Open Oven Griddle Total BTU* O P Q R 324E 19.5" (660) 26.5" (673) 14" (356) - - - 4@ 26,000 1@ 32,000 0 136,000 2.5" (64) 30.25" (768) - - 336A 26.125" (664) 24" (610) 14.25" (362) - - - 6@ 26,000 1@ 30,000 0 186,000 2.
SPECIFICATI ONS SPECIFICATIONS MODEL 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.
INSTALLATION MODEL 300 RESTAURANT RANGES Base INSTALLATION Flue Riser Shelf Skid 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.
INSTALLATION MODEL 300 RESTAURANT RANGES Step 2b: Install Casters and Restraint NOTICE 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.
INSTALLATION MODEL 300 RESTAURANT RANGES 8. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4" drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”). 9. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt. INSTALLATION 10. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or kinking of the appliance connector.
MODEL 300 RESTAURANT RANGES INSTALLATION Step 3: Attach Flue Riser and Shelf Assemblies 1. Place the flue riser assembly on the range as shown on the appropriate diagram below. 2. Slide the flue riser assembly over the bayonets until it bottoms out, as shown below. 4. Attach the shelf assembly to the flue riser assembly. INSTALLATION 3.
INSTALLATION MODEL 300 RESTAURANT RANGES Step 4: Connect Electricity (for Models with Convection Ovens) INSTALLATION 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 threewire cords (one for each oven), each with a three-prong plug that fits any standard three-prong grounded receptacle.
MODEL 300 RESTAURANT RANGES INSTALLATION 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 operated. 3. Check that the range is level. If not, adjust the legs. 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.
OPERATION MODEL 300 RESTAURANT RANGES O PERATION ! DANGER EXPLOSION HAZARD OPERATION 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 observed prior to re-establishing ignition source.
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 following: 1. Raise or remove hot-top plate. Every two burners have one pilot located at the front and in between burners. 2. Light the pilot. 3. Pilot flame should be steady blue, large enough to effect ignition. 3. Turn burner valve completely on.
OPERATION MODEL 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 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: 1. Remove griddle from unit. 2.
COOKING HINTS MODEL 300 RESTAURANT RANGES C OOKING H INTS 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.
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 cooking techniques: Timing (minutes) Temperature Setting Number of Racks Used Count per Pan/Rack Hamburger buns, 3 oz.
MODEL 300 RESTAURANT RANGES CLEANING C LEANING Southbend equipment is sturdily constructed of the best materials and is 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. EXTERIOR AND TOP SECTIONS: Keep exposed, cleanable areas of unit clean at all times. Daily: A.
CLEANING MODEL 300 RESTAURANT RANGES BLACK BAKED ENAMEL SURFACES Allow unit to cool somewhat after use and wash exterior with 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.
CLEANING MODEL 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.
ADJUSTMENTS MODEL 300 RESTAURANT RANGES A DJUSTMENTS ! 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.
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.
ADJUSTMENTS MODEL 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. Remove dial and push out metal insert (see illustration below). 2. Replace dial, turn to 400 mark, and light oven burner. 3. After burner has been on about 15 minutes check oven temperature. Oven door should be open for as short a time as possible.
MODEL 300 RESTAURANT RANGES ADJUSTMENTS Oven Thermostat Calibration Set the oven knob to the midpoint between the two lines just after the OFF position. Check that the blower baffle is bolted in place. C.O. base only. This is the bypass setting. Check that the oven bottom is in place. Check that there is a ¼ in. flame at each port. Raise the kick panel slightly and rotate forward. If the flame is not correct remove the knob and bezel.
ADJUSTMENTS MODEL 300 RESTAURANT RANGES Continued from Previous Page The bypass setting must be calibrated before calibrating the oven thermostat. Remove the oven knob and push out the silver center from the rear of the knob and reinstall the knob on the thermostat. Set the knob indicator to 400°F and allow the oven to reheat. Allow the temperature to stabilize. The temperature is stable when the change is no more than 5°F.
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 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 30): 1. Light the burner, then turn dial “FULL ON.
the proce ADJUSTMENTS MODEL 300 RESTAURANT RANGES ADJUSTMENTS 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 another, do the following: 1. Refer to service procedures to access all burner orifices. 2. Refer to instructions included with conversion kit. 3. F2 3480292.
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES T ROUBLESHOOTING 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 “OFF.” All burners produce excessive carbon deposits – Incorrect gas type supplied to unit. – Incorrect supply pressure. Only some burners in a unit produce excessive carbon deposits – Incorrect orifices.
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES RANGE TOP BURNER TROUBLESHOOTING Common checks for all top configurations. NOTE: Griddle Tops Check that the burners are set level in the support brackets. NOTE: Griddles and Hot Tops must be raised and secured or removed. Check that the burners are clean and all ports are clear. CAUTION! Before raising or removing Griddle Tops. Remove each burner and check that the venturi is clean and free of buildup and debris.
MODEL 300 RESTAURANT RANGES TROUBLESHOOTING 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 a manometer on the pressure tap. Turn on the gas supply to the range. Install the grates or griddle/hot tops. Install the thermostat bulbs into griddle tops. Be sure the capillary tubes are away from burners, flames and excessive heat. Test each burner. Re-light the pilots and turn on all the burners.
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES 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. Look for - Oven will not come on. – Oven pilot is out. Oven pilot will not stay ignited – Pilot gas not adjusted properly. – Bad thermocouple.
MODEL 300 RESTAURANT RANGES TROUBLESHOOTING TROUBLESHOOTING OPERATOR’S MANUAL 1182298 REV 3 PAGE 35
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES TROUBLESHOOTING THERMOSTATIC GRIDDLE 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.
MODEL 300 RESTAURANT RANGES TROUBLESHOOTING Record the temperatures NOTE! There are arrows around the screw indicating (H) to increase and (L) to decrease the temperature. Reinstall the knobs, bezels and valve cover panel.
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES 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. Remove the back lining.
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES CONVECTION OVEN BLOWER DOES NOT RUN REMOVE THE MAIN POWER SOURCE. UNPLUG OR DISCONNECT CIRCUIT BREAKER. Move a DVM probe to the center terminal of the switch wires 1 and 2. Check the voltage specified by the Serial Plate located behind the oven valve cover panel. Remove the control knobs from the range. CAUTION! WIRING BEHIND THE PANEL OF THE NEXT STEP. Connect the main power supply.
TROUBLESHOOTING Continued From Previous Page MODEL 300 RESTAURANT RANGES Go to the motor and remove the wire terminal cover. 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. 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. Check that the common wire is connected to the motor black wire.
MODEL 300 RESTAURANT RANGES TROUBLESHOOTING TROUBLESHOOTING OPERATOR’S MANUAL 1182298 REV 3 PAGE 41
TROUBLESHOOTING MODEL 300 RESTAURANT RANGES TROUBLESHOOTING Electrical Schematic for 120 Volt Ranges PAGE 42 OPERATOR’S MANUAL 1182298 REV 3
MODEL 300 RESTAURANT RANGES TROUBLESHOOTING Electrical Schematic for 208-230 Volt Ranges TROUBLESHOOTING OPERATOR’S MANUAL 1182298 REV 3 PAGE 43
PARTS MODEL 300 RESTAURANT RANGES P ARTS ! WARNING INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT. The serial plate 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.
MODEL 300 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 324 and 336 PARTS
PARTS MODEL 300 RESTAURANT RANGES Shelf and Flue Riser Parts for Models 348 and 360 1 2 PARTS Key Part Number 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.
MODEL 300 RESTAURANT RANGES Valve Panel, Base Panel, and Drip Pan Parts PARTS
PARTS MODEL 300 RESTAURANT RANGES Leg Parts 3 2 1 4 Key Part Number 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 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.
MODEL 300 RESTAURANTj0.000809.88.2443 748.26(300 R)Tj0.000TNTNTN13.5870.00016.006.00251.88.2332 748.
PARTS MODEL 300 RESTAURANT RANGES 24" and 36" Griddle Parts See drawing on following page.
PARTS MODEL 300 RESTAURANT RANGES 24" and 36" Griddle Parts See parts list on previous page.
PARTS MODEL 300 RESTAURANT RANGES 12" Griddle Parts 12 11 6 7 5 9 8 4 3 10 1 Key 1 2 3 4 5 6 7 8 9 10 11 12 Part Number Description 1178204 Knob, Control 1178202 Valve, Hi-Off 1042980 Burner, Bar Assembly 1134810 Burner Support 1162807 Lighter Pipe Weld Assembly 1146906 Elbow 90 Deg, Street P3875 Str. Fitting 1/8 THD 1/4 Less Nut/Sleeve 1099112 Ferrule, 1/4 1099111 Nut, 1/4 CC 1162236 Pilot Tube (7.
PARTS MODEL 300 RESTAURANT RANGES Hot Top Parts 12 13 4 11 9 3 2 10 6 1 5 8 7 Key 1 2 3 4 5 6 7 8 9 10 11 12 13 Part Number 1178204 1178202 1008751 1008757 1022994 1099002 1099101 1099100 3346 1160410 3435 3448 1170417 1112299 Description Knob Control Gas Valve Hood Orifice NAT Hood Orifice LP Hot Top Burner Filter & Valve 1/8 Reduction Ferrule 1/8 cc Nut Pilot Tube Pilot Assembly Pilot Bracket Burner Support Aeration Box Top Plate Assembly PARTS OPERATOR’S MANUAL 1182298 REV 3 PAGE 53
PARTS MODEL 300 RESTAURANT RANGES Raised-Griddle Broiler Parts See drawing on following page. PARTS Key Part Number 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 1/8 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.
PARTS MODEL 300 RESTAURANT RANGES Raised-Griddle Broiler Parts See parts list on previous page.
PARTS MODEL 300 RESTAURANT RANGES Convection Oven Parts See drawing on following page.
PARTS MODEL 300 RESTAURANT RANGES Convection Oven Parts See parts list on previous page.
PARTS MODEL 300 RESTAURANT RANGES Standard Oven Parts See drawing on following page.
MODEL 300 RESTAURANT RANGES PARTS PARTS
MODEL 300 RESTAURANT RANGES Notes: PAGE 60 OPERATOR’S MANUAL 1182298 REV 3
MODEL 300 RESTAURANT RANGES Notes: OPERATOR’S MANUAL 1182298 REV 3 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 3 PAGE 63
MODEL 300 RESTAURANT RANGES SELECT RESTAURANT RANGES 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.