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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 300
RESTAURANT RANGES
Ranges with Single Oven Base:
Ranges with Double Oven Base:
324E,
348EE, 348EE-2GL, 348EE-2TL, 348EE-2GR, 348EE-2TR
336A, 336A-1GL, 336A-2GL, 336A-2TL, 336A-2GR,
360AA, 360AA-2GL, 360AA-2TL, 360AA-2GR, 36
ページ2に含まれる内容の要旨
MODEL 300 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 s
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SPECIFICATIONS MODEL 300 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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SPECIFICATIONS MODEL 300 RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS Top Views O O O O O R R R R 324E 336A 336A-1GL 336A-2GL, 336A-2GR 336D 336D-1GL 336A-2TL 336A-2TR 336D-2GL 336D-2GR 336D-2TL 336D-2TR O O O O O R R R 336A-3G 348EE 348EE-2GL 348EE-2GR 360AA 336A-3T 348EE-2TL 348EE-2TR 360AD 336D-3G 360DD 336D-3T O O O O O R R R R R R R R R R 360AA-2GL 360AA-2GR 360AA-2RR 360AA-3GL 360AA-3GR 360AA-2TL 360AA-2TR 360AD-2RR 360AA-3TL 360AA-3TR 360AD-2GL 360AD-2
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SPECIFICATIONS MODEL 300 RESTAURANT RANGES SPECIFICATIONS INTERIOR DIMENSIONS AND UTILITY CONNECTION DATA 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 O P Q R 324E 19.5" 26.5" 14" - - - 4 @ 1 @ 0 136,000 2.5" 30.25" - - (660) (673) (356) 26,000 32,000 (64) (768) 336A 26.125" 24" 14.25" - - - 6 @ 1 @ 0 1
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SPECIFICATIONS MODEL 300 RESTAURANT RANGES 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 panel, or
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INSTALLATION MODEL 300 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 w
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INSTALLATION MODEL 300 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 f
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INSTALLATION MODEL 300 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. Fo
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INSTALLATION MODEL 300 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 r
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INSTALLATION MODEL 300 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 6). 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 installat
ページ16に含まれる内容の要旨
OPERATION MODEL 300 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 no
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OPERATION MODEL 300 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. Tu
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OPERATION MODEL 300 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 cer
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COOKING HINTS MODEL 300 RESTAURANT RANGES COOKING HINTS COOKING HINTS COOKING TIPS (Convection-Type Oven Only) A. 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. Some products may cook in 10 to 15 minutes less time than recommended for convection oven
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COOKING HINTS MODEL 300 RESTAURANT RANGES GUIDE TO BAKING TIMES AND TEMPERATURES (Convection-Type Oven Only) As a guide, set oven temperatures 25 to 50 degrees lower than called for in recipes using non-convection ovens, i.e., range or conventional ovens. Time and temperatures will vary depending upon load, mix, size or portion and other factor. Use this chart to develop your own cooking techniques: Timing Temperature Number of Racks Count per Product (minutes) Setting Used Pan/Rack Ha
