Southbend Range S36D User Manual

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  
Model S36D  
WARNING  
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.  
Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.  
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.southbendnc.com  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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S SERIES RESTAURANT RANGES  
MANUAL SECTION RR  
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INTRODUCTION  
INTRODUCTION  
Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the  
market.  
You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet  
the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are  
verified through laboratory tests and field installations. With proper care and field maintenance, you will experience  
years of reliable, trouble-free operation. For best results, read this manual carefully.  
RETAIN THIS MANUAL FOR FUTURE REFERENCE.  
This manual is divided into six sections:  
Introduction........................................... 3  
Specifications........................................ 4  
Operation.............................................. 8  
Cleaning & Maintenance....................... 12  
Installation ............................................ 14  
Service.................................................. 20  
The serial plate is located on the inside surface of the kick panel (see Figure 1 below).  
Read these instructions carefully before attempting installation. Installation and initial startup should be performed by  
a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a  
person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment)  
then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any  
kind shall apply.  
In the event you have questions concerning the installation, use, care, or service of the product, contact:  
Southbend Technical Service  
1100 Old Honeycutt Road  
Fuquay-Varina, North Carolina 27526 USA  
Figure 1  
Location of Serial Plate  
Serial Plate is Located on  
Inside Surface of Kick Panel  
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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. Such revisions do not  
entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.  
Southbend appliances are intended for commercial use only, not for household use.  
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,  
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-  
B149.2, as applicable, including:  
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during  
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).  
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve  
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45  
kPa).  
CLEARANCES  
WARNING  
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION  
There must be adequate clearance between ranges and combustible construction. Clearance must also be  
provided for servicing and for operation.  
Minimum Clearances for ranges with ovens:  
Standard Oven  
10 inches  
10 inches  
zero  
Convection Oven  
10 inches  
10 inches  
zero  
Double Oven Base  
10 inches  
Sides  
Back  
Floor  
10 inches  
zero  
Ranges are suitable for installation on combustible floors.  
Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to  
permit the removal of the racks and for serviceability.  
On ranges with a convection-type oven, a minimum of 2 inches clearance must be allowed behind the motor and  
the rear non-combustible enclosure. Care must be taken to provide adequate air circulation to prevent the motor  
from overheating.  
ELECTRICAL REQUIREMENTS  
Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be  
electrically grounded in accordance with local codes, or in the absence of local codes, with the National Electric 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.  
The range may be furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz,  
single-phase prong plug. Some ranges instead have terminal connections. See the serial plate for maximum  
amperage requirements.  
PAGE  
4
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S SERIES 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). The serial plate indicates the type of gas the  
range is equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is adjusted at  
the factory.  
These models are design-certified for operation on natural or propane gases. A kit for conversion to a different type of  
gas is available from Southbend.  
For natural gas, the regulator is set to 4" W.C. (0.99 kPa). For propane gas, it is set to 10" W.C. (2.48 kPa). If  
applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance  
with local codes, or in the absence of local codes, with the applicable national codes.  
This appliance should be connected ONLY to the type of gas for which it is equipped.  
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for  
satisfactory performance. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.  
An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to  
which it is connected.  
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.  
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases.  
NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has  
been put into operation. Test pressure should not exceed 14" W.C. (3.47 kPa).  
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SPECIFICATIONS  
S SERIES RESTAURANT RANGES  
DIMENSIONS  
The dimensions of the restaurant range are shown in Figure 2 below and on the next page.  
Figure 2  
Gas Connection  
O
24" Griddle  
O
Gas Connection  
O
Electrical Connections  
(for ranges with convection ovens)  
R
R
Electrical Connection  
R
Gas Connection  
A
A
I
I
J
J
K
K
B
B
C
G
F
G
F
E
E
Gas Connection  
Electrical  
Connection  
L
L
P
Q
N
N
M
M
D
D
Side View of Ranges WITHOUT Convection Oven  
Side View of Ranges WITH Convection Oven  
PAGE  
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S SERIES RESTAURANT RANGES  
EXTERIOR DIMENSIONS  
Model Number  
SPECIFICATIONS  
Exterior Dimensions in Inches and (Millimeters)  
Cook Top Door  
Height  
L
Oven  
Bottom  
N
Depth  
M
A
B
C
-
D
E
F
G
H
I
J
K
24.5"  
(622)  
34"  
(864)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
S24…  
-
-
36.5"  
(927)  
44"  
(1118)  
10"  
(254)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S36…  
with convection oven  
36.5"  
(927)  
34"  
(864)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S36…  
with standard oven  
-
48.5"  
(1232)  
44"  
(1118)  
10"  
(254)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S48…  
with convection oven  
48.5"  
(1232)  
34"  
(864)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S48…  
with standard oven  
-
60.75"  
(1543)  
44"  
(1118)  
10"  
(254)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S60…  
with convection oven(s)  
60.75"  
(1543)  
34"  
(864)  
30"  
(762)  
31.25"  
(794)  
11"  
(279)  
2.75"  
(70)  
59.5"  
(1511)  
22.5"  
(587)  
31.0"  
(787)  
6"  
(152)  
37.0"  
(914)  
15.5"  
(394)  
13"  
(318)  
S60…  
with standard oven(s)  
-
Dimensions O & P: Gas connection is on rear of range and is 3.25” (82mm) from left side and 30.25” (768mm) above the floor.  
Dimensions Q & R: Electric connection is on rear of range and is 6” (152mm) from left side and 24” (610mm) above the floor. Ranges with dual ovens have two electric connections with the second  
connection 6” (152mm) from right side.  
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 ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed.  
Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control  
panel, or the bottom just below the oven compartment, as combustion air enters through these areas.  
NOTICE  
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the  
warranty.  
Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s  
instructions.  
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 78" above the floor. Filters should be installed at an angle of 45°or  
more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip  
pan, unusually installed with a filter.  
A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may  
extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.  
The exhaust fan should be installed at least 2" above the vent opening at the top of the range.  
If the range is connected directly to an outside flue, a CSA design-certified down draft diverter must be installed at the  
flue outlet of the oven and connected to the flue.  
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.  
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OPERATION  
S SERIES 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.  
CAUTION  
If top-burner pilots go out, the flow of gas to the burners is NOT interrupted (unless the range is equipped with  
the optional flame-failure safety valves). Consequently, it is the responsibility of the operator to check the  
ignition of the burners, immediately after burner value has been turned ON. Should ignition fail after 10 seconds,  
turn off burners, wait 5 minutes, and then check the pilots and try again.  
The controls for the burners and oven(s) are located on the control panel on the front of the range.  
If the pilots need to be lit, follow the steps listed in each section below.  
LIGHTING AFTER GAS HAS BEEN SHUT OFF  
When turning the main gas supply on after the gas supply has been shut off, do the following:  
1. Make sure all of the control knobs are in the OFF position.  
2. Turn on the incoming gas supply.  
3. Light the pilots as described below.  
4. Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.  
OPERATION OF TOP BURNERS  
To operate a top burner, turn the corresponding control knob on the front panel to the desired flame level.  
Each top burner has its own pilot. If a top-burner pilot needs to be lit, do the following:  
1. Turn all the top-burner control knobs to the OFF position.  
2. On ranges with standard pilots, use a match or lighter to light all the pilots.  
OPERATION OF GAS OVEN  
To operate a gas oven, turn the oven-thermostat knob on the front panel to the desired temperature. On convection  
ovens, the blower is controlled by an ON-OFF switch.  
Each oven has its own pilot. If an oven pilot needs to be lit, do the following:  
1. Turn the oven thermostat to the OFF position.  
2. For convection ovens, turn the fan switch to the OFF position.  
3. Open the oven door and remove the oven bottom and fire plate to expose pilot and burner.  
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.  
PAGE  
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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. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some  
models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.  
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.  
3. Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, 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. Adjust if necessary.  
OPERATION OF THERMOSTATIC GRIDDLES  
Ranges can be ordered with a thermostatic griddles that 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.  
If a thermostatic griddle pilot needs to be lit, do the following:  
1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some  
models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.  
2. The thermostat 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. Light the pilots.  
4. Carefully lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in  
control panel compartment. NEVER leave any part of the capillary tube in the burner compartment.  
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. When the thermostat knob is set “LOW” the  
burners should have a 1/8" to 1/4" (3 to 6 mm) high steady blue flame. Adjust if necessary.  
RAISED-GRIDDLE BROILER  
Ranges can be ordered with a raised-griddle broiler that has three separately controlled burners.  
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. Position ceramics on burners with projections pointing downward.  
3. Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.  
4. Place griddle in position on range.  
5. Turn control knobs completely on.  
6. Burner should have 1/2" to 5/8" steady blue flame. Adjust if necessary.  
HOT TOP SECTIONS  
The 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.  
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OPERATION  
S SERIES RESTAURANT RANGES  
2. Light the pilot.  
3. Pilot flame should be steady blue, large enough to effect ignition.  
4. Turn burner control knob completely on. The sharp blue flame should be approximately 1/4" to 3/8" high.  
5. Replace hot top plate.  
6. Adjust the burner control knob to the desired setting.  
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.  
PAGE 10 OF 40  
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S SERIES RESTAURANT RANGES  
OPERATION  
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.  
Pilot(s) will not remain lit.  
– Check that the oven’s blower control switch is in ON position.  
– Check electricity supply to range.  
– Check gas supply to range.  
– Check pilot adjustment.  
If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is  
likely not within the range.  
If the problem only occurs for the range, and if the above solutions to do not solve the problem, call for repair service.  
TROUBLESHOOTING CONVECTION-OVEN COOKING PROBLEMS  
If…  
then…  
Cakes are dark on the sides and not done in the center…  
Cake edges are too brown…  
Cakes have light outer color…  
Cake settles slightly in the center…  
lower oven temperature.  
reduce number of pans or lower oven temperature.  
raise temperature.  
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.  
lower oven temperature and roast longer.  
raise temperature. Limit amount of moisture.  
overloading pans or batter is too thin.  
lower oven temperature.  
Meats are browned and not done in center…  
Meats are well done and not browned…  
Cakes ripple…  
There is excessive meat shrinkage…  
Cakes are too coarse…  
lower oven temperature.  
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.  
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PAGE 11 OF 40  
CLEANING & MAINTENANCE  
S SERIES RESTAURANT RANGES  
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. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.  
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions  
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely  
affected.  
Keep exposed, cleanable areas clean at all times.  
DAILY CLEANING  
1. Turn all controls to OFF and allow time for the range to cool.  
2. Remove, empty, and clean drip trays.  
3. Wipe clean all cooking surfaces.  
PERIODIC CLEANING AND MAINTENANCE  
At least monthly, clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot  
operation.  
At least twice a year, examine and clean the range hood and venting system.  
CLEANING OVEN INTERIOR  
WARNING  
FOR YOUR SAFETY, BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY.  
WHEN CLEANING THE BLOWER WHEEL, BE SURE THAT THE POWER SWITCH IN THE “OFF” POSITION.  
Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad  
or similar scrubber. “Spill-overs” should be cleaned 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 lining can be cleaned in a similar manner.  
Avoid using excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that  
area.  
BAKED-ENAMEL SURFACES  
Wash interior baked-enamel surfaces with a hot, mild detergent or soap solution to clean off all grease deposits. Dry  
thoroughly with a dry cloth.  
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. Rubbing cleanser, as gently as possible,  
in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR  
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing  
PAGE 12 OF 40  
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S SERIES RESTAURANT RANGES  
CLEANING & MAINTENANCE  
the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL  
WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A  
WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.  
Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the  
possibility of corrosive attack. Refinishing may then be required.  
“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to  
excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and  
are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this 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 may be lessened by reducing heat to equipment  
during slack periods.  
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 griddle 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 (288°C), 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 control knobs at “Full On” position or thermostat at a high  
temperature if not required. During idle periods, set control knobs at “Low” position or thermostats to low temperature  
settings to keep griddle warm. Reset control knobs or thermostats, as required, for periods of heavy load. Turn control  
knobs or thermostats to OFF at end of daily operation.  
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 On,” if not required. During idling periods, adjust  
burner control knobs to keep top warm. Re-adjust burner control knobs as required for periods of heavy loads.  
TOP BURNERS  
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.  
Burner grates can be lifted out for cleaning. Clean them with a solution of hot water and strong soap or detergent.  
The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition. Pilots  
should have a 1/2" to 5/8" blue flame. Avoid carbon producing tip or unstable blowing or lifting of flame.  
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PAGE 13 OF 40  
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.  
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,  
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-  
B149.2, as applicable, including:  
1. 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).  
NOTICE  
EXHAUST FANS AND CANOPIES: It is recommended that the range be installed under a ventilation hood.  
Consult local codes for proper installation of hoods. Proper ventilation is the owner’s responsibility. Any problem  
due to improper ventilation will not be covered by warranty.  
NOTICE  
In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation  
hoods shall comply with 248 CMR interlocking requirements.  
STEP 1: UNPACKING  
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE  
All containers should be examined for damage before and during unloading. The freight carrier has assumed  
responsibility for its safe transit and delivery. If damaged equipment is received, either apparent or concealed, a  
claim must be made with the delivering carrier.  
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be  
signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier  
can supply the necessary forms.  
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not  
apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all  
contents plus all packing material.  
Do the following:  
1. Cut the banding straps and remove the corrugated cardboard surrounding the range. If legs were shipped in the  
same container, set them aside for installation in later steps of this procedure. Do not remove any tags or labels  
attached to the range until the range is installed and working properly.  
2. Lift the flue riser and shelf (if applicable) off the range and set it aside for installation later in this procedure.  
3. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the range. Replace the  
bolts back into the threaded holes in the range.  
4. If the range is to be installed on legs, go to Step 2a.  
If the range is to be installed on casters, go to Step 2b.  
PAGE 14 OF 40  
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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. For safety, “shore up” and support the range with an  
adequate blocking arrangement strong enough to support the load.  
2. Screw the legs into the holes in the centers of the leg pads. The legs should be fully screwed into the leg pads.  
3. Lower range gently onto a level surface. Never drop or allow the range to fall.  
4. Use a level to make sure that the range surface is level. The foot of each leg can be screwed in or out to lower or  
raise each corner of the range.  
5. Go on to Installation Step 3.  
Figure 3  
Installation of Legs  
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PAGE 15 OF 40  
INSTALLATION  
S SERIES RESTAURANT RANGES  
STEP  
2
B: ATTACH CASTERS AND RESTRAINT  
NOTICE  
For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with  
the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas  
Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for Quick-  
Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel,  
CAN1-6.9, (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 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. For safety, “shore up” and support the range with an  
adequate blocking arrangement strong enough to support the load.  
2. Screw the casters into the holes in the centers of the leg pads. Install the casters that have a locking brake under  
the front of the range.  
3. Lower range gently onto a level surface. Never drop or allow the range to fall.  
4. Use a level to make sure that the range surface is level. The casters can be screwed in or out slightly to lower or  
raise each corner of the range.  
Figure 4  
Installation of Casters  
5. 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.  
6. 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.  
7. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4"  
(6 mm) drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”).  
8. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt.  
9. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or  
kinking of the appliance connector.  
PAGE 16 OF 40  
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S SERIES RESTAURANT RANGES  
INSTALLATION  
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.  
The restraining means should be attached to a frame member on the back of the range.  
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PAGE 17 OF 40  
INSTALLATION  
S SERIES RESTAURANT RANGES  
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.  
Figure 6  
Installation of Flue Riser and Shelf Assembly  
Single-Oven Models  
Dual-Oven Models  
STEP 4: ELECTRICAL CONNECTION  
Wiring diagrams are located on the rear of the range. Be sure that the input voltage and phase match the  
requirements shown on the serial plate (see Figure 1 on page 3).  
Ranges are factory-equipped either with a power cord or with one or two two-pole terminal blocks (one for each oven),  
located behind cover plate(s) located on the rear of the range. To connect the supply wires, remove the appropriate  
cover plate. Route the supply wires and the grounding wire through the strain relief fitting to the terminal block. Insert  
the supply wires, one each, into the two poles of the terminal block and tighten the screws. Insert the ground wire into  
the grounding lug and tighten the screw. Re-attach the cover plate.  
Three phase ranges are wired as above, using only two supply wires. The third wire is not used and must be properly  
terminated.  
All ranges are shipped wired as specified by factory order. Conversion between single-phase and three-phase can be  
accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere  
requirements.  
STEP 5: GAS CONNECTION  
If this equipment is being installed at over 610 meters altitude and that information was not specified when ordered,  
contact the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure  
to install with proper orifice sizing will result in poor performance and may void the warranty.  
PAGE 18 OF 40  
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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.).  
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. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.  
The gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected.  
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.  
CAUTION  
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY  
SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS  
LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE RANGE HAS BEEN PUT INTO  
OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C. (3.47 kPa).  
STEP 6: CHECK THE INSTALLATION  
Check the installation of the range, as follows:  
1. Check that all screws and bolts are tightened.  
2. Check that the electrical and gas connections have been made correctly.  
3. With the range in the position that it will be operated, check that the range is level. If not, adjust the legs or  
casters.  
4. Check that the appropriate minimum clearances are satisfied (see page 4).  
5. Check that the oven door(s) open and close properly.  
6. Check that there is sufficient clearance in front of the range to open the oven door.  
7. Wipe clean all surfaces.  
STEP 7: CHECK OPERATION  
Check the operation of the range, as follows:  
1. Turn on the gas supply and, for convection-oven models, the electric power supply.  
2. Light the burner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to purge  
the system of air. Check for proper pilot-flame height and adjust pilots, if necessary.  
3. Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air  
shutters, if necessary.  
4. On convection-oven models, turn on the blower(s) and check for proper operation.  
5. Turn off the burners and oven.  
STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE  
Complete the installation by leaving the range ready for customer use:  
1. Allow the range to cool.  
2. Wipe clean all surfaces.  
3. Unless the range is to be placed in service immediately, turn off the gas supply and (for convection-oven models,  
the electricity supply.  
4. Make sure that a copy of this manual will be available to the people who will operate and maintain the range.  
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PAGE 19 OF 40  
SERVICE  
S SERIES RESTAURANT RANGES  
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.  
The serial plate are located on the right side of the range (see Figure 1 on page 3).  
Replacement parts (including parts not listed in this manual) may be ordered either through a Southbend Authorized  
Parts Distributor or a Southbend Authorized Service Agency.  
When ordering parts, please supply the Model Number, Serial Number, Part Number, and Part Description.  
In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with  
information listed on the serial plate.  
This section contains troubleshooting flowcharts, procedures, and electric schematics to assist a qualified service  
technician in the servicing of a Southbend S Series Restaurant Range.  
TROUBLESHOOTING FLOWCHARTS, PROCEDURES, AND WIRING DIAGRAMS  
Find the symptom below that corresponds to the malfunction, then turn to the corresponding page. Follow the  
flowchart on that page until the problem is solved.  
Troubleshooting Flowchart, Procedure, or Wiring Diagram  
Page  
Troubleshooting Open-Top Burners  
Troubleshooting Base Oven  
21  
22  
23  
25  
26  
26  
26  
26  
26  
27  
27  
28  
29  
Troubleshooting Convection-Oven Blower  
Adjustment of Gas Pressure Regulator  
Adjustment of Open-Top Pilots  
Adjustment of Open-Top Burners  
Adjustment of Oven Standing Pilot  
Adjustment of Oven Burner  
Calibration of Oven Thermostat  
Adjustment of Thermostatic Griddle Bypass Flame Level  
Calibration of Thermostatic Griddle Thermostat  
Conversion from One Type of Gas to Another  
Wiring Diagram for Gas Oven  
PAGE 20 OF 40  
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S SERIES RESTAURANT RANGES  
SERVICE  
TROUBLESHOOTING OPEN-TOP BURNERS  
Each open-top burner should have a steady blue flame on each port of the burner. Propane burners may have a small  
amount of yellow tipping, and may make a slight popping noise when turned off.  
If the flame is rising up off of the ports, adjust the burner shutter so it is more closed. If the flame is long and yellow  
adjust the burner shutter so it is more open.  
Consult the following table and the flowchart on this page.  
Problem  
Look for -  
No burners or pilots in the range will turn on.  
Spark electrode does not spark (to light pilot).  
– Main gas supply to range is OFF.  
– Battery (inside corresponding spark module on rear of  
of range) needs replacement.  
All burners produce excessive carbon deposits.  
– Incorrect gas type supplied to range.  
– Incorrect supply pressure.  
Only some burners in a range produce excessive carbon  
deposits.  
– Incorrect orifices or orifice alignment.  
– Primary air not adjusted properly.  
Only some pilots produce excessive carbon deposits.  
Top burner will not come on, but oven will come on.  
Open-top burner pilot will not stay ignited.  
– Pilot gas not adjusted properly.  
– Incorrect pilot orifice.  
– Control knob for top burner is in OFF position.  
– Pilot out.  
– Pilot gas not adjusted properly.  
– Clogged orifice.  
– Draft condition.  
– Improper ventilation system.  
– Air in gas line.  
– Thermocouple bad.  
Figure 7  
Troubleshooting Open-Top Burners  
Open-top burners are not working correctly.  
Check that the burners are set level in their support brackets.  
Check that the burners are clean and that their ports are clear.  
Remove each burner and check that the venturi is clean and free of buildup and debris. Also check that the  
orifice size is correct and that it is clean and free of buildup and debris.  
Remove the burner control knobs and carefully lower the control panel. CAUTION! Convection oven models  
have wiring attached behind the panel.  
Check that each burner valve and orifice is in alignment with the corresponding burner.  
Check the pressure of the gas supply with all the gas appliances connected to the supply turned fully on. The  
inlet pressure (before entering the pressure regulator for the range) must be a minimum 7" W.C. for natural  
gas, or a minimum 11" W.C. for propane but no more than 14” H2O for either gas typ. Adjust the pressure  
and/or capacity of the gas supply, if necessary.  
Check the pressure of the gas manifold of the range (after the gas leaves the pressure regulator for the  
range). See page 25.  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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SERVICE  
S SERIES 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.  
Problem  
Look for -  
Oven will not come on.  
Oven pilot will not stay ignited  
– Oven pilot is out.  
– Pilot gas not adjusted properly.  
– Bad thermopile.  
– Bad thermopile connections at safety valve.  
– Bad safety valve.  
– Clogged orifice.  
– Dirty pilot  
– Draft condition.  
– Improper ventilation system.  
– Air in gas line.  
Figure 8  
Troubleshooting Oven Pilot  
Oven pilot does not work.  
Check whether the pilot flame is lit by looking through the hole in  
the bottom of the oven. Leave the oven door open for five minutes  
to allow gas fumes to clear.  
If the pilot is not lit, attempt to light the pilot by raising the kick panel  
slightly and rotating its top edge outward. Press and hold the button  
on the oven safety valve and put a flame to the pilot.  
Does the pilot light?  
No  
Yes  
Check that the oven pilot adjustment on the manifold is open.  
Continue to hold the button for 30 seconds. The pilot should remain  
lit after the button is released. If it does not, wait five minutes and  
try again.  
If the pilot still will not light, do the following: Remove the oven  
bottom. Loosen the pilot nut on the burner bracket. Remove the  
pilot tube from the safety valve. Remove the pilot orifice from the  
pilot or end of the tube and check for debris.  
If the pilot will not remain lit, do the following: Remove the  
thermocouple from the safety valve. Install a thermocouple adapter  
between the safety valve and the thermocouple to measure the  
direct-current millivoltage produced by the thermocouple. While  
holding the button, light the pilot and measure the voltage produced  
by the thermocouple. If the voltage does not rise above 10  
millivolts, adjust the pilot valve and retest. If the voltage still does  
not quickly rise above 10 millivolts, replace the thermocouple.  
If instead the thermocouple is working properly, replace the safety  
valve.  
Re-install the pilot orifice and tubing.  
PAGE 22 OF 40  
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S SERIES RESTAURANT RANGES  
SERVICE  
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.  
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).  
Figure 9  
Convection-Oven Blower Runs Intermittently  
Convection-oven blower runs intermittently.  
Does the problem  
occur only when the oven  
is hot?  
No  
Yes  
DISCONNECT POWER AT CIRCUIT BREAKER.  
Check that there are no air-flow obstructions around the range.  
Check all wiring for loose connections or breaks.  
Check that the blower motor is not pressing against the wall  
behind the range.  
Remove the cover from the junction box on the back of the range.  
Disconnect the black wire and place an ammeter in the circuit.  
CAUTION: Check that the ammeter is rated for at least 40  
amperes! Reconnect the power to the range and turn on the  
blower switch while watching the ammeter. The reading should  
surge and then return to the rated current of the motor when  
running at high speed. If the measured current exceeds the motor  
rating, replace the blower motor.  
Check that the blower motor air vents are not obstructed.  
Check for excessive grease and dust buildup on the motor.  
Check for sources of excessive heat behind the range.  
Check for hot-air leaks around the motor pocket.  
With the blower turned ON, turn the oven thermostat to OFF and  
allow the oven to cool. If the blower motor runs continuously  
when the oven is cool, turn the oven thermostat to the highest  
setting. If the blower motor shuts off when the oven becomes hot,  
and if there are no sources of excessive heat around the blower  
motor, replace the blower motor.  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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SERVICE  
Figure 10  
S SERIES RESTAURANT RANGES  
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.  
Check that the switch wires and terminals are secure.  
Use a multimeter to check the continuity across the terminals of  
blower-switch wires 1 and 3 (refer to the appropriate wiring diagram  
in this manual or on the range). With the switch in the ON position,  
there should be continuity.  
Is there continuity?  
No  
Yes  
Replace the blower control switch.  
Reconnect the power supply. Use a voltmeter to measure the  
voltage across the center terminals of switch wires 1 and 2.  
Does the measured  
voltage match the rated voltage  
of the range?  
Yes  
No  
Re-assemble the switch cover and control panel. Turn on the  
blower-control switch and open the oven door.  
Check power supply to range.  
Does the blower  
run with the oven door  
open?  
No  
Yes  
DISCONNECT POWER AT CIRCUIT BREAKER.  
DISCONNECT POWER AT CIRCUIT BREAKER.  
Open the kick panel below the oven door by raising it slightly and  
tilting the top edge outward. Locate the door switch and check for  
continuity across the wired switch terminals while pressing the  
switch actuator lever.  
Open the kick panel below the oven door by raising it slightly and  
tilting the top edge outward. Locate the door switch and check that  
one wire is connected to the common (90°bottom) terminal of the  
switch. Move the other wire to the normally open (lower leg)  
terminal on the side of the door switch.  
Is there continuity?  
No  
Yes  
Replace door switch.  
Close the oven door (which should  
press the door-switch actuator lever).  
Is there continuity?  
Continue on next page.  
No  
Yes  
Loosen the two screws on the door switch bracket and adjust it so  
that the door switch is pressed when the oven door is closed.  
PAGE 24 OF 40  
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SERVICE  
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.  
Check that the neutral wire is connected to the white wire.  
Reconnect the power supply and turn on blower-control switch.  
Use a voltmeter to measure the voltage between the black wire and  
the white wire.  
Is there voltage?  
No  
Yes  
DISCONNECT POWER AT CIRCUIT BREAKER.  
DISCONNECT POWER AT CIRCUIT BREAKER.  
Check all wiring for loose terminals or breaks.  
Remove the wire nuts from the red, white, and black wires.  
Check that the resistance across the white and black wires is  
approximately 1.9 ohms. Check that the resistance across the  
white and red wires is also approximately 1.9 ohms. If either  
resistance is incorrect, replace the blower motor.  
ADJUSTMENT OF GAS PRESSURE REGULATOR  
The pressure regulator is factory set at 4" W.C. (0.99 kPa) for natural gas and 10" W.C. (2.48 kPa) for propane gas.  
To check the manifold pressure:  
1. Turn all thermostats and burner control knobs to OFF position.  
2. Turn main gas valve to entire range off.  
3. Remove control panel and locate the small plug in the manifold.  
4. Remove plug and install a fitting appropriate to connect a manometer.  
5. Turn on main gas to range and light pilots.  
6. Turn all burners and ovens to full ON position and read manometer.  
7. If manometer does not read 4" W.C. (0.99 kPa) for natural gas, or 10" W.C. (2.48 kPa) for propane gas, adjust  
regulator (if gas pressure is correct go to Step 10).  
8. Remove cap from top of regulator.  
9. With a screwdriver rotate regulator adjustment screw clockwise to increase, or counterclockwise to decrease,  
pressure until manometer shows correct reading.  
10. Repeat steps 1 and 2.  
11. Remove manometer fitting and replace plug in manifold.  
12. Turn on main gas to range and light pilots.  
13. Replace control panel.  
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PAGE 25 OF 40  
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ADJUSTMENT OF OPEN-TOP PILOTS  
The open-top pilots are the non-aerated (yellow-tipped flame) type. One is located beside each open-top burner.  
Pilot outage is often caused by an unstable flame due to over-adjustment to the point where the flame is leaving its  
port, or “blowing off.” Often, in an effort to improve ignition, the pilots are increased too much and result in this  
unstable condition.  
The 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" (19 mm) with a slight yellow tip. The first indication of over-adjustment  
is evident when the yellow tip begins to stream into black streaks and generate carbon. Continued over-adjustment  
leads to the unstable lifting and blowing condition.  
ADJUSTMENT OF OPEN-TOP BURNERS  
All open-top burners are primarily adjusted by means of an air shutter on the mixer face.  
To adjust a burner, loosen the screw that holds the air shutter in position and rotate the mixer cap until a clear, stable  
blue flame is obtained. The flame should not be yellow tipped nor should it blow off the burner ports.  
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.  
ADJUSTMENT OF GAS OVEN STANDING PILOT  
The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot line valve with a screwdriver.  
The pilot line valve is located behind the kick panel below the oven door. Remove the kick panel to gain access. The  
pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the thermopile capillary  
bulb.  
ADJUSTMENT OF GAS OVEN BURNER  
The oven burner orifice is of the fixed type, sized for the specified 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.  
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.  
When checking the oven temperature, use a test instrument or a reliable mercury thermometer positioned in the  
center of the oven. The oven bottom must be in place. For convection ovens, the blower baffle must be in place.  
Proceed as follows:  
1. Light the oven pilot, set the oven thermostat to 350°F, and, if the oven is a convection oven, turn on the fan.  
2. After burner has been on about 15 minutes, check the oven temperature. The oven door should be open for as  
short a time as possible. Use a flashlight, if necessary, to see the thermometer clearly.  
3. Continue to check temperature noting the minimum and maximum "swing" variation in temperature until two  
successive readings are within 5 degrees of each other. The oven temperature is the midpoint of the "swing"  
range.  
The control should be recalibrated if your reading is not within 20 degrees of the dial setting (350°F). If calibration is  
required, the additional steps to be taken are these:  
4. Insert a flat screwdriver through the center of the thermostat stem and then turn the adjustment screw clockwise  
to decrease the oven temperature and counterclockwise to increase the oven temperature. Do not allow the stem  
to turn. Turn the adjustment screw only 5 degrees of rotation in the appropriate direction, then repeat Steps 2  
and 3 to check the temperature. Repeat until the temperature is within 10 degrees of 350°F.  
5. Set the oven thermostat to 400°F. Check oven temperature again, as instructed in Steps 2 and 3. If the oven  
temperature is not within 20 degrees of the dial setting (400°F) it means that the sensing element is inoperative  
and the control should be replaced.  
PAGE 26 OF 40  
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ADJUSTMENT OF THERMOSTATIC GRIDDLE BYPASS 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 bypass enough gas to keep the  
entire burner lit. To maintain this minimum flame, the bypass must be set carefully and accurately, as follows (see  
Figure 12 on page 28):  
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 Bypass 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.  
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.  
Recalibration should not be undertaken, however, until the griddle bypass 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 Figure 12):  
1. Remove dial and push out metal insert.  
2. Replace dial, turn to 350°F (175°C) 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°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. 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°F (205°C) mark. Check temperature again, as instructed in steps 3 and 4. If the temperature is  
not within 20°F (11°C) of the dial setting (400°F or 205°C), it means that the sensing element is inoperative and  
the control should be replaced.  
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PAGE 27 OF 40  
SERVICE  
S SERIES RESTAURANT RANGES  
Figure 12  
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. Follow all steps as indicated in the conversion kit.  
4. Check for leaks and proper manifold pressure (the procedure is on page 25).  
5. Re-light all pilots and check for proper operation.  
Note: A kit for conversion to a different type of gas may be purchased from Southbend.  
PAGE 28 OF 40  
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SERVICE  
Figure 13  
Wiring Diagram for Gas Oven  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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PAGE 29 OF 40  
SERVICE  
S SERIES 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.  
Parts Diagram  
Page  
Leg and Caster Parts  
Control, Top Burner, and Oven Door Parts  
Oven Parts  
30  
31  
32  
33  
34  
35  
Griddle Parts  
Raised Griddle Broiler Parts  
Hot Top Parts  
Figure 14  
Leg and Caster Parts  
Leg Pad  
P/N 1172650  
Leg Package, SS  
P/N 1174260  
(set of four legs)  
Caster Package  
P/N 1174265  
(includes two with brake  
and two without brake)  
Not Shown:  
Earthquake Legs P/N 1174262  
(set of four legs)  
PAGE 30 OF 40  
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Figure 15  
Control, Top Burner, and Oven Door Parts  
Grate, Front P/N 1180781  
Grate, Rear P/N 1180405  
Oven Thermostat Control  
P/N 1191727  
Burner Knob  
P/N 1184192  
Non-Clog Burner (front & rear)  
P/N 1177111  
Switch, On/Off  
P/N 1179949  
Oven Thermostat Knob Parts:  
Knob P/N 1190573  
Bezel P/N 1190574  
Pilot Assembly, Front P/N 1177447  
Pilot Assembly, Back P/N 1177448  
Screw, Thermostat P/N 6600334  
Screw, Bezel P/N 1146303  
Door Switch  
P/N 1177567  
#10 Shoulder Screw  
P/N 1077800  
Kick Panel  
P/N 1180783  
Pilot Adjust (Single)  
P/N 1179451  
Valve (Burner Control)  
P/N 1178202 (Nat & LP)  
Pilot Adjust (Double)  
P/N 1166004  
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PAGE 31 OF 40  
SERVICE  
Figure 16  
S SERIES RESTAURANT RANGES  
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/N 1188523  
240V P/N 1179688  
PAGE 32 OF 40  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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S SERIES RESTAURANT RANGES  
SERVICE  
Figure 17  
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 1184192  
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  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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PAGE 33 OF 40  
SERVICE  
Figure 18  
S SERIES RESTAURANT RANGES  
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 1184192  
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  
PAGE 34 OF 40  
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S SERIES RESTAURANT RANGES  
SERVICE  
Figure 19  
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 1184192  
Not Shown:  
Pilot Adjustment Valve P/N 1099002  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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PAGE 35 OF 40  
S SERIES RESTAURANT RANGES  
Notes:  
PAGE 36 OF 40  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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S SERIES RESTAURANT RANGES  
Notes:  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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Notes:  
PAGE 38 OF 40  
OWNERS MANUAL 1191904 REV 1 (11/10)  
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S SERIES RESTAURANT RANGES  
Notes:  
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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.  
Southbend  
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA  
PAGE 40 OF 40  
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