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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
Ultimate
Restaurant Ranges
Model 400 Series
Model 4365A Model 4601DD-2RR
WARNING
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
Read installation, operation, and mainte
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SAFETY PRECAUTIONS ULTIMATE 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 wi
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ULTIMATE 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 maintenanc
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SPECIFICATIONS ULTIMATE 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 r
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ULTIMATE 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). The serial plate indicates the type of gas the range is equipped to burn,
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SPECIFICATIONS ULTIMATE RESTAURANT RANGES DIMENSIONS The dimensions of the restaurant range are shown in Figure 2 below and on the next page. Figure 2 Gas Connection O 24" Griddle Gas Connection O O Electrical Connections (for ranges with convection ovens) R R R Electrical Connection Gas Connection A A I I J J K K B B C F G 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 WITHOU T Convection Oven PAGE 6 O
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ULTIMATE RESTAURANT RANGES SPECIFICATIONS EXTERIOR DIMENSIONS 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 24.5" 36" 31.25" 33" 11" 2.75" 59.5" 22.5" 31.0" 6" 37.0" 424… - - - (622) (914) (794) (838) (279) (70) (1511) (587) (787) (152) (914) 36.5" 45.25" 10" 31.25" 33" 11" 2.75" 59.5" 22.5" 31.0" 6" 37.0" 15.5" 13" 436… with convection oven (927) (1149) (254) (794) (838) (279) (70) (1511) (587) (787) (
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OPERATION ULTIMATE 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 If top-burner pilots go out, the flow of gas to
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ULTIMATE RESTAURANT RANGES OPERATION 4. Open the kick panel below the oven door, turn the knob on the safety valve to the PILOT position, and depress the button on oven safety valve. 5. Light the pilot while continuing to depress the button on the safety valve. Wait 30 seconds, then release the button. The pilot should remain lit. 6. Turn the knob on the safety valve to the ON position. 7. Close the kick panel. 8. Replace the fire plate and oven bottom. OPERATION OF ELECTRIC OVEN To o
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OPERATION ULTIMATE RESTAURANT RANGES 5. Set the griddle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. After operating the griddle for ten minutes with the thermostat dial set at maximum, turn the dial to “LOW” and again observe the burners through the holes in the control panel. When the thermostat knob is set “LOW” the burners should
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ULTIMATE 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 OFF. 3. Turn the main gas valve on the control panel to OFF. TROUBLESHOOTING BY OPERATOR The following table lists the possible causes and solutions of problems that may occur during operation. Problem Possible Causes and Solutions
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OPERATION ULTIMATE 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 pan load. Some products
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ULTIMATE 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 amo
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CLEANING & MAINTENANCE ULTIMATE RESTAURANT RANGES 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.
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ULTIMATE 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. Th
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INSTALLATION ULTIMATE RESTAURANT RANGES 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. For safety, “shore up” and support the range with an adequate blocking arrangement strong eno
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ULTIMATE 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 Gas
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INSTALLATION ULTIMATE RESTAURANT RANGES 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. The restraining means should be attached
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ULTIMATE 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 (if ordered) to the flue riser assembly with 1/4-20 x 3/4 hex head bolts, flat washers and lock
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INSTALLATION ULTIMATE RESTAURANT RANGES 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.
