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IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #: ___________________________
Serial #: ___________________________
Date Purchased: ____________________
OPERATOR’S MANUAL
FOR MODEL 400
RESTAURANT RANGES
With Serial Numbers Beginning 99A
Ranges with Single Oven Base:
Ranges with Double Oven Base (cont)
424E,
460AA, 460AA-2GL, -2TL, -2GR, -2TR, -3GL, -3TL, -3GR,
436A, 436A-1GL, -2GL, -2TL, -2GR, -2TR, -3G, -3T
-3TR, -4GL,
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MODEL 400 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. This symbol warns of immediate hazards which will result in severe inj
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MODEL 400 RESTAURANT RANGES TABLE OF CONTENTS Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the market. You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are verified through laboratory tests and field installations. With proper care and field maintenance, you will e
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SPECIFICATIONS MODEL 400 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 revisio
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS Top Views O O O O O R R R R 424E 436A 436A-1GL 436A-2GL, 436A-2GR 436D 436D-1GL 436A-2TL 436A-2TR 436D-2GL 436D-2GR 436D-2TL 436D-2TR O O O O O R R R 448EE 448EE-2GL 448EE-2GR 436A-3G 460AA 448EE-4G/T 448EE-2TL 448EE-2TR 436A-3T 460AD 448EE-3GL 448EE-3GR 436D-3G 460DD 448EE-3GTL 448EE-3TR 436D-3T O O O O O R R R R R R R R R R 460AA-2GL 460AA-2GR 460AA-2RR 460AA-3GL or 4GL 460AA-3GR or4GR 460AA-2TL 460AA-2TR 460AD-2RR 4
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES Table continuing from previous page. Side Views B C B F G F G E E L L P P Q N N M M D D Ranges WITH Convection Oven Ranges WITHOUT Convection Oven Exterior Dimensions in Inches and (Millimeters) Cook Door Oven Model Top Depth Bottom A B CD E F G H I J K Number L M N width depth 24.25" 34" - 29.75" 31" 12" 2.75" 59.5" 22.5" 31" 6" 37" 15.5" 12.5" 424E (616) (864) (756) (787) (305) (70) (1511) (572) (787) (152) (940) (394) (318) 36.5" 42" 8" 29.75" 31" 12
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES SPECIFICATIONS INTERIOR DIMENSIONS AND UTILITY DATA (for Ranges Built Before April 9, 2001) Left (or Only) Oven Right Oven Gas Connection Electric Connection Model Burners (# and BTU* each) Interior Dimensions Interior Dimensions Total Location Location Number BTU* Width Depth Height Width Depth Height Open Oven Griddle OP Q R 424E 19.5" 26.5" 14" --- 4 @ 1 @ 0 164,000 2.5" 30.25" -- (660) (673) (356) 33.000 32,000 (64) (768) 436A 26.125" 24" 14.25" ---
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES INTERIOR DIMENSIONS AND UTILITY DATA (for Ranges Built After April 8, 2001) Left (or Only) Oven Right Oven Gas Connection Electric Connection Model Burners (# and BTU* each) Interior Dimensions Interior Dimensions Total Location Location Number BTU* Width Depth Height Width Depth Height Open Ovens Tll Griddle OP Q R 424E 19.5" 26.5" 14" --- 4 @ 32,000 0 164,000 2.5" 30.25" -- (660) (673) (356) 33.000 (64) (768) 436A 26.125" 24" 14.25" --- 6 @ 32,000 0 2
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES SPECIFICATIONS 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 units 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 unit at the top by the control pan
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SPECIFICATIONS MODEL 400 RESTAURANT RANGES 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. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold pressure. An adequate gas
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INSTALLATION MODEL 400 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 cod
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INSTALLATION MODEL 400 RESTAURANT RANGES Base Flue Riser Shelf Skid Step 2a: Install the Legs A set of four legs is packed with units ordered with legs. (For units 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 unit sufficiently to allow leg pads and legs to be attached. For safety, “shore up” and support the unit with an adequ
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INSTALLATION MODEL 400 RESTAURANT RANGES INSTALLATION Step 2b: Install 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 w
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INSTALLATION MODEL 400 RESTAURANT RANGES 8. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4" drilled hole and secure with a washer (item “H”) and nylon lock nut (item “I”). 9. Using the spring-loaded snap hooks, attach the restraining device to the bracket and the eye-bolt. 10. Using the cable clamp (item “D”), adjust the restraining device extended length to prevent over-bending or kinking of the appliance connector. For units not
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INSTALLATION MODEL 400 RESTAURANT RANGES INSTALLATION Step 3: Attach Flue Riser and Shelf Assemblies 1. Place the flue riser assembly on the range as shown on the appropriate diagram below. 2. Slide the flue riser assembly over the bayonets until it bottoms out, as shown below. 3. Secure ends of flue riser assembly with two (2) 1/4-20 x 3/4 hex head bolts, flat washers and lockwashers 4. Attach the shelf assembly to the flue riser assembly. Single-Oven Models Dual-Oven Models OPERATOR’S MANUAL 1
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INSTALLATION MODEL 400 RESTAURANT RANGES Step 4: Connect Electricity (for Models with Convection Ovens) 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. Ranges ordered with a 115V, 60Hz, single-phase electrical rating are factory-supplied with one or two three- wire cords (one for each oven), each with a three-prong plug that fits any standard three-prong grounded receptacle. Single-oven units require
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INSTALLATION MODEL 400 RESTAURANT RANGES INSTALLATION Step 6: Check the Installation 1. Check that all screws and bolts are tightened. 2. Move the range into the position at which it will be operated. 3. Check that the range is level. If not, adjust the legs. 4. Check that the appropriate clearances are satisfied (see page 4). Step 7: Adjust Air Shutters and Pilot Heights All units are adjusted at the factory. However, burner air shutters and pilot heights should be checked at installation and a
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OPERATION MODEL 400 RESTAURANT RANGES OPERATION ! DANGER EXPLOSION HAZARD In the event a gas odor is detected, shut down equipment at the main shut off valve. Immediately call the emergency phone number of your gas supplier. ! CAUTION To eliminate gas build up which could result in an explosion, in the event of main burner ignition failure a five minute purge period must be observed prior to re-establishing ignition source. ! CAUTION Top section pilots, when out, do not interrupt the f
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OPERATION MODEL 400 RESTAURANT RANGES OPERATION HOT TOP SECTIONS 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. 2. Light the pilot. 3. Pilot flame should be steady blue, large enough to effect ignition. 3. Turn burner
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OPERATION MODEL 400 RESTAURANT RANGES RAISED-GRIDDLE BROILER SECTION Ranges can be ordered with a raised-griddle broiler section. Each raised-griddle broiler 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. To light the pilots of a raised-griddle broiler, do the following: 1. Remove griddle from unit. 2. Position ceramics on
