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 S Series Restaurant Ranges WARNING Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury or death.
SAFETY PRECAUTIONS S SERIES RESTAURANT RANGES SAFETY PRECAUTIONS Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions. The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator, service personnel, or to the equipment.
S SERIES 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.
SPECIFICATIONS S SERIES RESTAURANT RANGES SPECIFICATIONS NOTICE Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc. states in its NFPA 96 latest edition that local codes 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.
S SERIES RESTAURANT RANGES SPECIFICATIONS GAS SUPPLY 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 S SERIES RESTAURANT RANGES DIMENSIONS The dimensions of the restaurant range are shown in Figure 2 below and on the next page.
S SERIES RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS A B C D E F G H I J K Cook Top Height L S24... 24.38” (619) 34” (864) - 30” (762) 31” (787) 10” (254) 2.75” (70) 59.5” (1511) 22.5” (587) 31.0” (787) 6” (152) 37.0” (914) - - S36... 36.5” (927) 41” (1041) 7.8” (185) 30” (762) 31” (787) 10” (254) 2.75” (70) 59.5” (1511) 22.5” (587) 31.0” (787) 6” (152) 37.0” (914) 15.5” (394) 13” (318) S36... 36.
INSTALLATION S SERIES RESTAURANT RANGES 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.
S SERIES RESTAURANT RANGES INSTALLATION 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.
INSTALLATION S SERIES RESTAURANT RANGES A set of four casters is packed with ranges ordered with casters (instead of legs). A threaded leg pad is fastened to the base frame at each corner. Each caster has a corresponding mating thread. The casters can be adjusted to overcome a slightly uneven floor. Casters are provided with a fitting for proper lubrication when required. 1. Raise range sufficiently to allow the casters to be attached.
S SERIES RESTAURANT RANGES INSTALLATION 1. Secure the restraining-device bracket (item “B” in the following illustration) to a wall stud located as close as possible to the appliance connector inlet and outlet connections. Use four #12 screws (items “C”) and plastic anchors (items “A”) if necessary. 2. 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” (6 mm) hole through the frame member. 3.
INSTALLATION S SERIES RESTAURANT RANGES STEP 3: ATTACH FLUE RISER AND SHELF ASSEMPLY 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 l ockwashers.
S SERIES RESTAURANT RANGES INSTALLATION 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.).
OPERATION S SERIES RESTAURANT RANGES OPERATION DANGER EXPLOSION 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. CAUTION If top-burner pilots go out, the flow of gas to the burners is NOT interrupted.
S SERIES RESTAURANT RANGES OPERATION OPERATION OF NON-THERMOSTATIC GRIDDLES Ranges can be ordered with a non-thermostatic griddle that is controlled by knobs 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. If a non-thermostatic griddle pilot needs to be lit, do the following: 1.
OPERATION S SERIES RESTAURANT RANGES TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may occur during operation. Problem Possible Causes and Solutions A top burner will not light. – Check pilot position. – Check and light the burner’s pilot. – Check gas supply to range. Oven will not heat up. – Check and light the oven pilot. – Check gas supply to range. Blower of convection oven is not running.
S SERIES RESTAURANT RANGES CLEANING CLEANING WARNING Shut off the range and allow time for it to cool before cleaning or performing maintenance. Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
CLEANING S SERIES RESTAURANT RANGES STAINLESS-STEEL SURFACES To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and rub cleanser on the metal in the direction of the polishing lines on the metal.
S SERIES RESTAURANT RANGES ADJUSTMENTS 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.
ADJUSTMENTS S SERIES RESTAURANT RANGES ADJUSTMENT OF OPEN-TOP BURNERS All open-top burners are primarily adjusted by means of an air shutter on the mixer face. To adjust a burner, loosen the screw that holds the air shutter in position and rotate the mixer cap until a clear, stable blue flame is obtained. The flame should not be yellow tipped nor should it blow off the burner ports. All orifice sizes and burner rate are properly set at the factory and should not be altered.
S SERIES RESTAURANT RANGES ADJUSTMENTS CALIBRATION OF THERMOSTATIC GRIDDLE THERMOSTAT 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.
ADJUSTMENTS S SERIES RESTAURANT RANGES Figure 6 Thermostat Calibration and Bypass Flame Adjustment Bypass Adjuster Calibration Stem Bezel Dial Insert Dial CONVERSION FROM ONE TYPE OF GAS TO ANOTHER Each range is shipped adjusted and equipped for a specific type of gas (either natural gas or propane). To convert a range from one type of gas to another, do the following: 1. Refer to service procedures to access all burner orifices. 2. Refer to instructions included with conversion kit. 3.
S SERIES RESTAURANT RANGES TROUBLESHOOTING TROUBLESHOOTING 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.
TROUBLESHOOTING S SERIES RESTAURANT RANGES TROUBLESHOOTING OPEN-TOP BURNERS Each open-top burner should have a steady blue flame on each port of the burner. Propane burners may have a small amount of yellow tipping, and may make a slight popping noise when turned off. If the flame is rising up off of the ports, adjust the burner shutter so it is more closed. If the flame is long and yellow adjust the burner shutter so it is more open. Consult the following table and the flowchart on this page.
S SERIES RESTAURANT RANGES TROUBLESHOOTING 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. Probelm Look for - Oven will not come on. – Oven pilot is out. Oven pilot will not stay ignited – Pilot gas not adjusted properly. – Bad thermopile.
TROUBLESHOOTING S SERIES 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.
S SERIES RESTAURANT RANGES TROUBLESHOOTING 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.
TROUBLESHOOTING S SERIES 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.
S SERIES RESTAURANT RANGES Figure 12 Wiring Diagram for Gas Oven OWNER’S MANUAL 1191904 REV 2 (5/14) PAGE 29 OF 31
S SERIES RESTAURANT RANGES Notes: PAGE 30 OF 31 OWNER’S MANUAL 1191904 REV 2 (5/14)
S SERIES RESTAURANT RANGES S Series 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.
