IMPORTANT FOR FUTURE REFERENCE Please complete this information and retain this manual for the life of the equipment: Model #: __________________________ Serial #: __________________________ Date Purchased: ___________________ Owner’s Manual Ultimate Restaurant Ranges Model 400 Series Model 4365A Model 4601DD-2RR WARNING Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
SAFETY PRECAUTIONS ULTIMATE 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.
ULTIMATE RESTAURANT RANGES INTRODUCTION INTRODUCTION Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market. You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations.
SPECIFICATIONS ULTIMATE 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.
ULTIMATE RESTAURANT RANGES SPECIFICATIONS GAS REQUIREMENTS The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement and type of gas the range is configured for (natural gas or propane) is stated on the serial plate. A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2). The serial plate is located inside the oven kick panel (see Figure 1).
SPECIFICATIONS ULTIMATE RESTAURANT RANGES DIMENSIONS The dimensions of the restaurant range are shown in Figure 2 below and on the next page.
ULTIMATE RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS A B C D E F G H I J K Cook Top Height L 424… 24.5" (622) 36" (914) - 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) - - 436… 36.5" (927) 45.25" (1149) 10" (254) 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318) 36.5" (927) 36" (914) - 31.25" (794) 33" (838) 11" (279) 2.
OPERATION ULTIMATE RESTAURANT RANGES OPERATION DANGER EXPLOSION AND ASPHYXIATION HAZARD In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call the emergency phone number of your gas supplier. Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the flow of combustion and ventilation air to and from cooking appliances.
ULTIMATE RESTAURANT RANGES OPERATION 4. Open the kick panel below the oven door, turn the knob on the safety valve to the PILOT position, and depress the button on oven safety valve. 5. Light the pilot while continuing to depress the button on the safety valve. Wait 30 seconds, then release the button. The pilot should remain lit. 6. Turn the knob on the safety valve to the ON position. 7. Close the kick panel. 8. Replace the fire plate and oven bottom.
OPERATION ULTIMATE RESTAURANT RANGES 5. Set the griddle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. After operating the griddle for ten minutes with the thermostat dial set at maximum, turn the dial to “LOW” and again observe the burners through the holes in the control panel.
ULTIMATE RESTAURANT RANGES OPERATION SHUTDOWN OF ENTIRE RANGE To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following: 1. Turn all burner control knobs to OFF. 2. Turn the oven thermostat knob(s) to OFF. 3. Turn the main gas valve on the control panel to OFF. TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may occur during operation.
OPERATION ULTIMATE RESTAURANT RANGES COOKING TIPS FOR CONVECTION OVENS As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (nonconvection) ovens. FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e., lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6 pan load.
ULTIMATE RESTAURANT RANGES CLEANING & MAINTENANCE CLEANING & MAINTENANCE WARNING Shut off the range and allow time for it to cool before cleaning or performing maintenance. Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily.
CLEANING & MAINTENANCE ULTIMATE RESTAURANT RANGES 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.
ULTIMATE RESTAURANT RANGES INSTALLATION INSTALLATION NOTICE These installation procedures must be followed by qualified personnel or warranty will be void. Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.
INSTALLATION ULTIMATE RESTAURANT RANGES STEP 2A: ATTACH LEGS A set of four legs is packed with ranges ordered with legs. (For ranges ordered with casters, go to Step 2b.) A threaded leg pad is fastened to the base frame at each corner. Each leg has a corresponding mating thread. The legs can be adjusted to overcome a slightly uneven floor. 1. Raise range sufficiently to allow legs to be attached.
ULTIMATE RESTAURANT RANGES INSTALLATION STEP 2B: ATTACH CASTERS AND RESTRAINT NOTICE For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for QuickDisconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.
INSTALLATION ULTIMATE RESTAURANT RANGES Figure 5 Installation of Restraint A D E F H C B G I Be sure all controls are turned off prior to disconnecting. After reconnecting, be sure all controls are turned off and all pilots are lit. NOTICE Adequate means must be provided to limit the movement of the appliance without depending on the connector and the quick-disconnect device or its associated piping to limit the appliance movement.
ULTIMATE RESTAURANT RANGES INSTALLATION STEP 3: ATTACH FLUE RISER AND SHELF ASSEMBLY Place the flue riser assembly on the range as shown on the appropriate diagram below. 1. Slide the flue riser assembly over the bayonets until it bottoms out, as shown below. 2. Secure ends of flue riser assembly with two (2) 1/4-20 x 3/4 hex head bolts, flat washers and lockwashers. 3. Attach the shelf assembly (if ordered) to the flue riser assembly with 1/4-20 x 3/4 hex head bolts, flat washers and lockwashers.
INSTALLATION ULTIMATE RESTAURANT RANGES The serial plate is located on the interior side of the kick panel below the oven. It indicates the type of gas the range is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate. These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to deliver gas at 0.99 kPa (4" W.C.) pressure to the manifold. For propane gas, it is set to 2.48 kPa (10" W.C.).
SERVICE WARNING ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT. TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS. NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT.
SERVICE ULTIMATE RESTAURANT RANGES TROUBLESHOOTING OPEN-TOP BURNERS Each open-top burner should have a steady blue flame on each port of the burner. Propane burners may have a small amount of yellow tipping, and may make a slight popping noise when turned off. If the flame is rising up off of the ports, adjust the burner shutter so it is more closed. If the flame is long and yellow adjust the burner shutter so it is more open. Consult the following table and the flowchart on this page.
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 thermopile. – Bad thermopile connections at safety valve. – Bad safety valve.
SERVICE ULTIMATE RESTAURANT RANGES TROUBLESHOOTING CONVECTION-OVEN BLOWER WARNING Before attempting to service or replace any electrical component, make sure power source has been disconnected. CAUTION When changing motor or servicing range, always verify that blower wheel rotation is clockwise when looking into the oven cavity. If the blower does not run at all, consult the flowchart that begins on the next page. If the blower runs intermittently, consult the flowchart on this page.
Figure 10 Convection-Oven Blower Does Not Run Convection-oven blower does not run. DISCONNECT POWER AT CIRCUIT BREAKER. Remove the control knobs from the front of the range. Remove the screws that secure the top of the control panel and carefully tilt the panel forward to expose the back of the blower switch that is mounted in the front panel. CAUTION: Be careful not to damage the wiring behind the control panel. Remove the protective cover from the blower control switch.
SERVICE ULTIMATE RESTAURANT RANGES Figure 11 Convection-Oven Blower Does Not Run, Continued (Continuing from previous page.) CHECK THAT POWER IS DISCONNECTED AT CIRCUIT BREAKER. Remove the wire terminal cover from the blower motor. Check that the red wire is capped off. Remove the wire nuts from the black and the white wires. Check that in each case the wires are twisted together securely. Check that the common wire is connected to the motor black wire.
ADJUSTMENT OF OPEN-TOP PILOTS The open-top pilots are the non-aerated (yellow-tipped flame) type. One is located beside each open-top burner. Pilot outage is often caused by an unstable flame due to over-adjustment to the point where the flame is leaving its port, or “blowing off.” Often, in an effort to improve ignition, the pilots are increased too much and result in this unstable condition.
SERVICE ULTIMATE RESTAURANT RANGES CALIBRATION OF GAS OVEN THERMOSTAT The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience with unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set.
4. Continue to check temperature, at 5-minute intervals, until two successive readings are within 5°F (3°C) of each other. The control should be recalibrated if your reading is not within 20°F (11°C) of the dial setting (350°F or 175°C). 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.
SERVICE ULTIMATE RESTAURANT RANGES Figure 13 Wiring Diagram for Gas Oven PAGE 30 OF 48 OWNER’S MANUAL 1190820 REV 3 (11/10)
Figure 14 Wiring Diagram for Infrared Broiler in Gas Oven Cavity OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 31 OF 48
SERVICE ULTIMATE RESTAURANT RANGES Figure 15 Wiring Diagram for Electric Standard Oven PAGE 32 OF 48 OWNER’S MANUAL 1190820 REV 3 (11/10)
Figure 16 Wiring Diagram for Electric Convection Oven OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 33 OF 48
SERVICE ULTIMATE RESTAURANT RANGES PARTS NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT. The following parts diagrams list and show serviceable parts. For parts not listed, contact a Southbend Authorized Parts Distributor or a Southbend Authorized Service Agency.
Figure 18 Control, Pilot, and Oven Door Parts Pilot Assembly P/N 1177447 (non-clog and star burner, front) P/N 1177448 (non-clog and star burner, rear) P/N 1190470 (PyroMax burner, front P/N 1190486 (PyroMax burner, rear) Main Gas Shutdown Parts: Cap Screw P/N 1188454 Knob P/N 1189161 Spacer P/N 1188450 Standoff P/N 1188451 Stop P/N 1188452 Spark Electrode Harness P/N 1191610 (single) P/N 1191606 (double) Spark Ignitor (not shown, includes pushbutton switch) P/N 1189810 Oven Thermostat Control P/N 11917
SERVICE ULTIMATE RESTAURANT RANGES Figure 19 Top Burners and Grates Parts PAGE 36 OF 48 Wavy Grate, Front P/N 1187488 Wavy Grate, Rear P/N 1187489 Non-Clog Burner (front & rear) P/N 1177111 Standard Grate, Front P/N 1190551 Standard Grate, Rear P/N 1190552 Star Burner (front & rear) P/N 1190485 PyroMax Grate, Front P/N 1190553 PyroMax Grate, Rear P/N 1190554 PyroMax Burner, Front P/N 1190571 PyroMax Burner, Rear P/N 1190572 OWNER’S MANUAL 1190820 REV 3 (11/10)
Figure 20 Gas Oven Parts Blower Wheel P/N 1177520 Rack, Standard Oven P/N 1173545 Rack Guide, Convection Oven P/N 1180528 Rack Guide, Standard Oven P/N 1187571 Rack, Convection Oven P/N 1179920 Flex Gas Tube P/N 1187477 Oven Burner P/N 1190568 Gas Safety Valve P/N 1190648 Thermopile P/N 1182154 Pilot Assembly P/N 1163869 (Nat) P/N 1163870 (LP) Gas Regulator 24", 36", and 48" Wide Units, Nat & LP P/N 1178815 60" Wide Units, Nat P/N 1181076 60" Wide Units, LP P/N 1181077 Convection Oven Motor 120V P
SERVICE ULTIMATE RESTAURANT RANGES Figure 21 Electric Oven Parts Element Contactor P/N 1179680 Same for standard and convection ovens. Electric Element (Convection Oven) 208V P/N 3027A0063 240V P/N 3027A8711 480V P/N 3027A8709 Element is behind oven baffle (not shown). Other electric oven parts are the same as for gas ovens.
Figure 22 Oven Broiler Parts Not Shown: Switch On/Off P/N 1179949 Infrared Burner P/N 1190733 Ceramic Tile P/N 1163578 Fibre-Fax P/N 1057515 Hot Surface Ignitor/ Flame Sensor Assembly P/N 1190650 Solenoid Gas Valve P/N 1185533 Ignition Control Module P/N 1190642 OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 39 OF 48
SERVICE ULTIMATE RESTAURANT RANGES Figure 23 Griddle Parts Burner, Bar Assembly P/N 1042980 Burner Support P/N 1182285 Gas Valve, Hi-Off (for non-thermostatic griddles) P/N 1178202 Burner Knob P/N 1189600 Not Shown: Pilot Adjustment Valve (for 12" griddle) P/N 1099002 Pilot Adjustment Valve (for 24", 36", and 48" griddles) P/N 1163844 Grease Drawer Assembly P/N 1186275 Thermostat (for thermostatic griddles) P/N 1174709 Thermostat Knob (for thermostatic griddles) P/N 1179997 PAGE 40 OF 48 OWNER’S MA
Figure 24 Raised Griddle Broiler Parts Griddle Burner P/N 1042980 Ceramic (side) P/N P3111 Broiler Burner (center) P/N 1162925 Gas Valve, Hi-Off P/N 1178204 Ceramic (center) P/N P3112 Burner Knob P/N 1189600 Broiler Burner (side) P/N 1162924 Broiler Rack Support P/N 1173556 Gas Valve, Hi-Off P/N 1178204 Burner Knob P/N 1189600 Broiler Rack P/N 1173554 Broiler Rack Pan P/N 1173555 Broiler Dirt Tray P/N 1161636 Not Shown: Pilot Adjustment Valve P/N 1163844 Grease Chute P/N 1043699 OWNER’S MANUAL 11
SERVICE ULTIMATE RESTAURANT RANGES Figure 25 Hot Top Parts Top Plate Assembly P/N 1180877 Hot Top Burner P/N 1022994 Gas Valve, Hi-Off P/N 1178202 Burner Knob P/N 1189600 Not Shown: Pilot Adjustment Valve P/N 1099002 PAGE 42 OF 48 OWNER’S MANUAL 1190820 REV 3 (11/10)
Figure 26 Charbroiler Parts Charbroiler Grid P/N 1178976 Not Shown: Plated Fish Grid P/N 1182838 Grate P/N 1182657 Radiant W/A P/N 1192319 Burner Assembly, Charbroiler P/N 1182762 Tube W/A, Char, Left Pilot P/N 1192416 Bracket, Pilot P/N 1187594 Tube W/A, Char, Right Pilot P/N 1192418 Valve, Burner, Nat P/N 1178202 Fitting, Double Pilot, 3/16" Tube P/N 1166004 Not Shown: Burner Knob P/N 1189600 OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 43 OF 48
ULTIMATE RESTAURANT RANGES Notes: PAGE 44 OF 48 OWNER’S MANUAL 1190820 REV 3 (11/10)
ULTIMATE RESTAURANT RANGES Notes: OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 45 OF 48
ULTIMATE RESTAURANT RANGES Notes: PAGE 46 OF 48 OWNER’S MANUAL 1190820 REV 3 (11/10)
ULTIMATE RESTAURANT RANGES Notes: OWNER’S MANUAL 1190820 REV 3 (11/10) PAGE 47 OF 48
ULTIMATE RESTAURANT RANGES ULTIMATE 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 appliance. When service is needed, contact a Southbend Authorized Service Agency, or your dealer. To avoid confusion, always refer to the model number, serial number, and type of your appliance.