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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: ___________________
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
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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. This symbol warns of immediate hazards that
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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. With proper care and field maintena
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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. Such
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500 SERIES RESTAURANT RANGES SPECIFICATIONS Figure 2 Dimensions O O Gas Connection Electrical Connections Electrical Connection R R R Gas Connection A A I I J J K K B C B G F G F 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) Cook Top Door Oven Model Number Height Depth Bottom A B C D E F G H I J K L M N 36.5" 45.25" 10" 31.25" 33" 11"
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SPECIFICATIONS 500 SERIES RESTAURANT RANGES INTERIOR DIMENSIONS AND UTILITY DATA Left (or Only) Oven Right Oven Burners Gas Connection Electric Connect. Interior Dimensions Interior Dimensions (number of and BTU/hour) Location Location Model Number Total BTU/hour Width Depth Height Width Depth Height Open Oven O* P* Q* R* 26.125" 24" 14.25" 6@33,000 Nat 1@32,000 Nat 230,000 Nat 3.25" 30.25" 24" 6" X536A - - - (664) (610) (362) 6@24,000 LP 1@30,000 LP 174,000 LP (82) (768) (610) (152) 2
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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). T
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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. CAUTION To eliminate gas build up which could result i
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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. TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may oc
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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 (non- convection) 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. Som
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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. Naturally, the periods for this care and cleaning depend on the a
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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 t
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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.
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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. For safety, “shore u
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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 Quick- Disconnect Devices for Use With Gas Fuel, ANSI Z21.41, or Quick Disconnect Devices for Use with G
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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. NOTICE Adequate means must be provided to limit the movement of the appliance without depending
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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. Figure 7 Installation of Flue Riser and Shelf Assembly
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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 performanc
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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. T
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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.
