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.
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 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 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 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 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… 24.5" (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) - - S36… 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) 36.5" (927) 34" (864) - 30" (762) 31.25" (794) 11" (279) 2.
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.
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 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.
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.
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.
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.
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 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.
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.
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.
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.).
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.
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.
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 is out. Oven pilot will not stay ignited – Pilot gas not adjusted properly. – Bad thermopile.
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.
SERVICE S SERIES RESTAURANT RANGES 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.
S SERIES RESTAURANT RANGES 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.
SERVICE S SERIES RESTAURANT RANGES 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.
S SERIES RESTAURANT RANGES SERVICE 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.
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.
S SERIES RESTAURANT RANGES SERVICE Figure 13 Wiring Diagram for Gas Oven OWNER’S MANUAL 1191904 REV 1 (11/10) 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.
S SERIES RESTAURANT RANGES SERVICE 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 Switch, On/Off P/N 1179949 Non-Clog Burner (front & rear) P/N 1177111 Oven Thermostat Knob Parts: Knob P/N 1190573 Bezel P/N 1190574 Screw, Thermostat P/N 6600334 Screw, Bezel P/N 1146303 Pilot Assembly, Front P/N 1177447 Pilot Assembly, Back P/N 1177448 Door Switch P/N 1177567 #10 Shoulder Screw P/N 1077
SERVICE S SERIES RESTAURANT RANGES Figure 16 Oven Parts Blower Wheel P/N 1177520 Rack, Standard Oven P/N 1173545 Rack Guide, Convection Oven P/N 1180528 Rack, Convection Oven P/N 1179920 Rack Guide, Standard Oven P/N 1187571 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 118107
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 OWNER’S MANUAL 1191904 RE
SERVICE S SERIES RESTAURANT RANGES Figure 18 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
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 OWNER’S MANUAL 1191904 REV 1 (11/10) PAGE 35 OF 40
S SERIES RESTAURANT RANGES Notes: PAGE 36 OF 40 OWNER’S MANUAL 1191904 REV 1 (11/10)
S SERIES RESTAURANT RANGES Notes: OWNER’S MANUAL 1191904 REV 1 (11/10) PAGE 37 OF 40
S SERIES RESTAURANT RANGES Notes: PAGE 38 OF 40 OWNER’S MANUAL 1191904 REV 1 (11/10)
S SERIES RESTAURANT RANGES Notes: OWNER’S MANUAL 1191904 REV 1 (11/10) PAGE 39 OF 40
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.
