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 500 Series Restaurant Ranges Models X536A, X536D, X560AA, X560AD, X560DD S536A, S536D, S560AA, S560AD, S560DD Model X536D Model X560DD WARNING This appliance shall be installed in conformity with the current regulations and used only in a well ventilated location
SAFETY PRECAUTIONS 500 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.
500 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 500 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.
00 SERIES RESTAURANT RANGES SPECIFICATIONS Figure 2 Dimensions O O Gas Connection R Electrical Connection Electrical Connections R Gas Connection R A A I I J J K K B B C G F F G E E Gas Connection Electrical Connection L L P Q N N M M D D Side View of Ranges WITH Convection Oven Side View of Ranges WITHOUT Convection Oven Exterior Dimensions in Inches and (Millimeters) Door Depth M Oven Bottom N A B C D E F G H I J K Cook Top Height L 536A 36.5" (927) 45.
SPECIFICATIONS 500 SERIES RESTAURANT RANGES INTERIOR DIMENSIONS AND UTILITY DATA Model Number Left (or Only) Oven Interior Dimensions Width Depth Height Right Oven Interior Dimensions Width Depth Height Burners (number of and BTU/hour) Open Oven Total BTU/hour Gas Connection Location O* P* Electric Connect. Location Q* R* X536A 26.125" (664) 24" (610) 14.25" (362) - - - 6@33,000 Nat 6@24,000 LP 1@32,000 Nat 1@30,000 LP 230,000 Nat 174,000 LP 3.25" (82) 30.
500 SERIES RESTAURANT RANGES SPECIFICATIONS 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. GAS SUPPLY A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2). The serial plate is located on the right side of the range (See Figure 1).
OPERATION 500 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.
500 SERIES RESTAURANT RANGES OPERATION SHUTDOWN OF ENTIRE RANGE To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following: 1. Turn all burner control knobs to OFF. 2. Turn the oven thermostat knob(s) to the lowest temperature. 3. Turn the main gas valve on the valve panel to OFF. 4. Turn-off the gas supply to the oven.
OPERATION 500 SERIES RESTAURANT RANGES COOKING TIPS FOR CONVECTION OVENS As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using conventional (nonconvection) ovens. FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has a tendency to stick, i.e., lasagna or macaroni and cheese. Use manufacturer’s convection oven directions for time and temperature or reduce conventional oven temperature 50 degrees for a 6-1/2 size pan load.
500 SERIES RESTAURANT RANGES CLEANING & MAINTENANCE CLEANING & MAINTENANCE WARNING Shut off the range and allow time for it to cool before cleaning or performing maintenance. Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and cleaned daily.
CLEANING & MAINTENANCE 500 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.
500 SERIES RESTAURANT RANGES INSTALLATION INSTALLATION NOTICE These installation procedures must be followed by qualified personnel or warranty will be void. Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association, Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to installation requirements for equipment. Therefore, installations should comply with all local codes.
INSTALLATION 500 SERIES RESTAURANT RANGES Figure 3 Unpacking Base Flue Riser Shelf Skid 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 leg pads and legs to be attached.
500 SERIES RESTAURANT RANGES INSTALLATION STEP 2B: ATTACH CASTERS AND RESTRAINT NOTICE For an appliance equipped with casters, (1) the installation shall be made with a connector that complies with the Standard for Connectors for Movable Gas Appliances, ANSI Z21.69 or Connectors for Moveable Gas Appliances, CAN/CGA-6.16, and a quick-disconnect device that complies with the Standard for QuickDisconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with Gas Fuel, CAN1-6.
INSTALLATION 500 SERIES RESTAURANT RANGES 10. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or kinking of the appliance connector. Figure 6 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.
500 SERIES RESTAURANT RANGES INSTALLATION STEP 3: ATTACH FLUE RISER AND SHELF ASSEMBLY Place the flue riser assembly on the range as shown on the appropriate diagram below. 1. Slide the flue riser assembly over the bayonets until it bottoms out, as shown below. 2. Secure ends of flue riser assembly with two (2) 1/4-20 x 3/4 hex head bolts, flat washers and lockwashers 3. Attach the shelf assembly to the flue riser assembly.
INSTALLATION 500 SERIES RESTAURANT RANGES 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.
500 SERIES RESTAURANT RANGES SERVICE SERVICE WARNING ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING EQUIPMENT. TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY PARTS. NOTICE INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS EQUIPMENT.
SERVICE 500 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.
500 SERIES RESTAURANT RANGES SERVICE 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 thermocouple.
SERVICE 500 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. The motor is serviceable from the front of the range through the oven cavity. Remove the back lining.
500 SERIES RESTAURANT RANGES SERVICE Figure 11 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 valve 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.
SERVICE 500 SERIES RESTAURANT RANGES Figure 12 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.
500 SERIES RESTAURANT RANGES SERVICE ADJUSTMENT OF OPEN-TOP PILOTS The open-top pilots are the non-aerated (yellow-tipped flame) type. One is located beside each open-top burner. Pilot outage is often caused by an unstable flame due to over-adjustment to the point where the flame is leaving its port, or “blowing off.” Often, in an effort to improve ignition, the pilots are increased too much and result in this unstable condition.
SERVICE 500 SERIES RESTAURANT RANGES CALIBRATION OF 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.
500 SERIES RESTAURANT RANGES SERVICE Figure 13 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.
SERVICE 500 SERIES RESTAURANT RANGES Figure 14 Wiring Diagram for 115 Volt Models PAGE 28 OF 44 OWNER’S MANUAL 1188716 (02/07)
500 SERIES RESTAURANT RANGES SERVICE Figure 15 Wiring Diagram for 208-230 Volt Models OWNER’S MANUAL 1188716 (02/07) PAGE 29 OF 44
SERVICE 500 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.
500 SERIES RESTAURANT RANGES SERVICE Figure 17 External Panel and Drip Pan Parts 1 2 3 Key 1 2 3 ** Part Number 1180744 1180743 1188243 1188605 1188604 Qty 1 1 * * * 3 Description SIDE PANEL, LEFT SIDE PANEL, RIGHT KICK PANEL FOR FULL SIZE OVENS (A AND D SERIES) DRIP PAN, 24", SS DRIP PAN, 36", SS * Quantity used depends on model number. ** Not shown on drawing.
SERVICE 500 SERIES RESTAURANT RANGES Figure 18 Flue Riser and Shelf Parts 1 2 3 Key 1 2 3 Part Number 1188669 1188670 1181158 1184141 1181160 1184143 1181162 1180763 1181164 1180765 PAGE 32 OF 44 Qty 1 1 1 1 1 1 1 1 1 1 Description SHELF SINGLE ASM, 36" TRAY SHELF SINGLE ASM, 60" TRAY SPLASHER, 10" X 36" SPLASHER, 24" X 36" SPLASHER, 10" X 60" SPLASHER, 24" X 60" WALL SHIELD, 10" X 36" WALL SHIELD, 22.5" X 36" WALL SHIELD, 10" X 60" WALL SHIELD, 22.
500 SERIES RESTAURANT RANGES SERVICE Figure 19 Open-Top Burner Parts for X500 Models 12 13 5 3 10 8 7 11 6 9 5 4 3 15 2 1 Key 1 2 3 4 5 6 7 8 9 10 11 12 ** 13 14 15 Part Number 1184192 1178202 1008742 1009754 1177447 1177111 1177448 1184626 1184744 P6016 1182286 1148306 1182287 1166004 1148301 1180781 1187488 1180405 1187489 Quantity* X536 X560 6 10 6 10 6 10 6 10 3 5 6 10 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 14 Description KNOB, CHROME METAL GAS VALVE, HI-OFF HOOD, ORIFIC
SERVICE 500 SERIES RESTAURANT RANGES Figure 20 Open-Top Burner Parts for S500 Models 13 14 12 15 9 7 6 8 11 5 4 3 17 2 1 Key 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 Part Number 1184192 1182482 P6016 1182487 1148306 1182287 1148301 1008737 1008754 1177111 1182489 1182490 1182485 1182488 1182494 1182486 1187488 1187489 Quantity* S536 S560 6 10 6 10 3 5 3 5 3 5 3 5 3 5 6 10 6 10 6 10 3 5 3 5 6 10 3 5 6 10 6 10 3 5 3 5 10 16 Description KNOB, CHROME METAL VALVE, CE OPEN TOP BURNER FITTING
500 SERIES RESTAURANT RANGES SERVICE Figure 21 Piezo Spark Module Parts 7 8 3 5 6 4 2 1 Key 1 2 3 4 5 6 7 8 Part Number 1182704 1182710 1182706 1186453 1186455 1182705 1186452 1186454 Quantity* X536 X560 3 5 3 5 3 5 3 5 3 5 3 5 3 5 3 5 Description SWITCH, PB, SPARK WIRE, SWITCH MODULE, SPARK BRACKET, SPARK MODULE HOLDER, BATTERY 9V PIEZO BATTERY, 9V BRACKET, PIEZO ELECTRODE ELECTRODE, SPARK MODULE * Quantity used depends on model number.
SERVICE 500 SERIES RESTAURANT RANGES Convection Oven Parts See drawing on following page.
500 SERIES RESTAURANT RANGES SERVICE Figure 22 Convection Oven Parts See parts list on previous page.
SERVICE 500 SERIES RESTAURANT RANGES Standard Oven Parts See drawing on following page.
500 SERIES RESTAURANT RANGES SERVICE Figure 23 Standard Oven Parts See parts list on previous page.
SERVICE 500 SERIES RESTAURANT RANGES Figure 24 Electric Gas Shut-Off Parts (for S500 Units Built Before February 19, 2007) 1 3 2 5 7 4 8 6 Key 1 2 3 * 4 5 * * * 6 7 8 Part Number 1181066 1186427 1179908 1181067 1181062 1181063 1180402 1172760 1179947 1181061 1146801 1178815 Qty 1 1 1 1 1 1 1 1 1 1 1 1 Description SWITCH, OFF/ON/ON-MOMENTARY VALVE PANEL, 460, SS SHUTOFF BRACKET, FAN SWITCH CAFE SHUTOFF HARNESS ASSEMBLY BOX, 4" SQ. ELEC. JUNCTION COVER, ELEC.
500 SERIES RESTAURANT RANGES Notes: OWNER’S MANUAL 1188716 (02/07) PAGE 41 OF 44
500 SERIES RESTAURANT RANGES Notes: PAGE 42 OF 44 OWNER’S MANUAL 1188716 (02/07)
500 SERIES RESTAURANT RANGES Notes: OWNER’S MANUAL 1188716 (02/07) PAGE 43 OF 44
500 SERIES RESTAURANT RANGES 500 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.
