Southbend BGLM-40N User manual
MANUAL 10152-SB REV 1 (05/22)
$21.00
Gas Floor Model Braising Pan
with Manual Gearbox Tilt
MANUAL SECTION CO
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain this
manual for the life of the equipment:
Model #:
___________________________
Serial #:
___________________________
Date Purchased:
_____________________
WARNING
Improper installation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing or
servicing this equipment.
Gas Floor Model Braising Pan
With Manual Gearbox Tilt
BGLM-30, BGLM-40, BGLM-40N
and BGLM-60
Installation & Operation Manual
Model BGLM-40N
SOUTHBEND STEAM
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 2 OF 20
SAFETY PRECAUTIONS
precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.
service personnel, or to the equipment.
CAUTION
WARNING
NOTICE
damage, or property damage.
understood, even though not dangerous.
DANGER
WARNING
Improper installation, operation, adjustment, alteration, service or maintenance can cause property damage, injury
or death. Read the installation, operating and maintenance instructions thoroughly before installing, operating or
servicing this equipment.
NOTICE
NOTICE
Copyright © 2021 by Southbend Steam. All rights reserved. Published in the United States of America.
S
IMPORTANT NOTES FOR INSTALLATION AND OPERATION
WARNING
that follow this symbol to avoid possible injury or death.
WARNING
PURCHASER
Keep the appliance area free and clear from combustibles.
Adequate clearances be maintained for servicing and proper operation.
Contact the factory, the factory representative or a local service company to perform maintenance and repairs
should the appliance malfunction. Refer to warranty terms.
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 3 OF20
Table of Contents
Important Notes For Installation and Operation.................................................................... 2
Service Connections............................................................................................................. 4
Installation Instructions ......................................................................................................... 8
Operation .............................................................................................................................. 10
Preventive Maintenance ....................................................................................................... 12
Cooking Guidelines............................................................................................................... 13
.................................................................................................................... 16
C
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 4 OF 20
SERVICE C
SERVICE C
SPECIFICATIONS
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
maximum 2 Amps.
–
100,000 29.3 Natural
Propane
125,000 36.6
550 lbs. [250 kg] Sides 0
720 lbs. [327 kg]
ACE F G
H
Ø2 Ø3
30 Gallons
72.38"
3.75"
41.13
46.75
40 Gallons
71.88"
4.75"
41.63
46.13
100,000 30 114
125,000 40 152
–
SERVICE CONNECTIONS
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 5 OF20
SPECIFICATIONS
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
maximum 2 Amps.
–
100,000 29.3 Natural
Propane
125,000 36.6
590 lbs. [268 kg] Sides 0
760 lbs. [345 kg]
ACE F G
H
J
Ø2 Ø3
30 Gallons
72.38"
3.75"
42.63
46.5
15.9
40 Gallons
71.88"
4.75"
42.63
46.5
22.8
100,000 30 114
125,000 40 152
–
SERVICE CONNECTIONS
O
SERVICE C
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 6 OF 20
GAS CHARACTERISTICS
DIMENSIONS
* For use on non-combustible floors only.
–
maximum 2 Amps.
–
–
SERVICE CONNECTIONS
B
DIMENSIONS
SUPPLY PIPE PRESSURE (W.C.)
GS-40N
MODEL
kW/HR.BTU/HR.
GAS SUPPLY
SERVICE CONNECTIONS
MIN. CLEARANCE*
SHIPPING WT. FABCDE
inches
UNITSMODEL CAPACITY
GS-40N
GH
SKI LL E T O PE RA T I ON
ST A R T UP PRO CEDURE
DAILY SHUT DOW N PROCEDURE
TO TILT SKILLET
TEMP
H
G
100,000 29.3
Natural
Propane
565 lbs.
[257 kg]
Sides 0
40 152
ACE F G
H
Ø2 Ø3
40 Gallons
75.50"
3.75"
42.5
48.13
B
DIMENSIONS
SUPPLY PIPE PRESSURE (W.C.)
GS-40N
MODEL
kW/HR.BTU/HR.
GAS SUPPLY
SERVICE CONNECTIONS
MIN. CLEARANCE*
SHIPPING WT. FABCDE
inches
UNITSMODEL CAPACITY
GS-40N
GH
SKI LL ET O PE RA TI O N
ST A R T UP P R O CEDURE
DAILY S HUT DO W N PROCEDURE
TO TILT SKILLET
TEMP
H
G
SERVICE C
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 7 OF20
GAS CHARACTERISTICS
DIMENSIONS
SERVICE CONNECTIONS
–
125,000 36.6 Natural
Propane
755 lbs. [342 kg]
Sides 0
ACE F G
H
Ø2 Ø3
60 Gallons
77.03"
4.75"
41.63
46.13
* For use on non-combustible floors only.
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 8 OF 20
UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
Immediately after unpacking the steamer, check for possible shipping damage. If the steamer is found to be damaged,
save the packaging material and contact the carrier within 15 days of delivery.
and equipment requirements do not agree, contact your dealer.
II
clearance for air openings into the combustion chamber must be provided. Make sure there is an adequate supply of air in
the room suitable for the amount of combustion gas feeding the braising pan burners.
braising pan. Avoid wall-type fans which create air cross currents within the room.
I C S
Electrical grounding must be provided in accordance with local codes, or in the absence of local codes, with the National
F C
WARNING
I
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 9 OF20
I
A
1. Set the appliance in place and level left to right and front-to-back using spirit level.
4. Set unit back in position and re-level left to right and front to back.
WARNING
G C
All gas supply connections and any pipe joint compound used must be resistant to the action of propane gases.
Make sure the pipes are clean and free of obstructions, dirt and piping compound.
WARNING
After piping has been checked for leaks, all piping receiving gas should be fully purged to remove air.
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 10 OF 20
Using a non-corrosive, grease-dissolving commercial cleaner, clean the protective metal oils from all surface parts and the
dry with a soft clean cloth.
C
Green Ignition Light .............
Red Temperature Light ........
Thermostat............................
on the control panel in C and F.
Manual Lift Crank Handle .... Used to manually raise and lower braising pan.
Figure 1
S- P
electronic ignition which will light the burners.
restart.
minutes, then repeat Steps 1 through 4 to restart.
O
CAUTION
O
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 11 OF20
O
S P
P
2. Make sure the receiving pan is in place.
pan has been tilted.
Figure 2
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 12 OF 20
P M
WARNING
CAUTION
C
After each use, allow the tilting braising pan to cool and clean it. Keep exposed cleanable areas of the tilting braising
If necessary, soak pan to remove food that is stuck to pan surface. Rinse thoroughly and wipe dry with a soft
clean cloth.
thoroughly and wipe dry with a soft clean cloth.
Figure 3
A
All tilting braising pans are adjusted at the factory.
performance.
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 13 OF20
COOKING G
COOKING G
estimated numbers of orders per load
C M
Simmering 200 Maximum
Sautéing 225 - 275
Searing 300 - 350
Frying 325 - 375
Grilling 350 - 450
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
BGLM-30 PER LOAD BGLM-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
BREAKFAST FOODS
3 slices 350 12 2 lb 10 3 lb 15
Eggs
1 egg 225
5
50 eggs 50 75 eggs 75
1 egg 225
8
50 eggs 50 75 eggs 75
- Fried 1 egg 400
4
30 eggs 30 45 eggs 45
- Poached 1 egg 225
5
36 eggs 36 60 eggs 60
- Scrambled 300-200
1
18 gal. 720 28 gal. 1100
3 slices 450
7
35 slices 12 50 slices 17
Regular Oatmeal 250
2
500 1000
Pancakes 2 each 400 10 30 each 15 50 each 25
FISH
Clams 1 pint 400 10 10 quarts 20 15 quarts 30
Fish Cakes 400
5
35 55
Haddock Fillet 400
4
60 90
Halibut Steak 450
3
60 90
1 - 1 lb 350
4
20 - 1 lb 20 30 - 1 lb 30
450
3
50 75
SAUCES, GRAVIES, SOUPS
350 - 200
2
18 gal. 2300 35 gal. 4500
Cream Sauce 250 - 175
1
18 gal. 1150 35 gal. 2250
Cream Soup 200
1
18 gal. 375 35 gal. 725
French Onion Soup 225
1
18 gal. 350 35 gal. 700
Meat Sauce 350 - 200
1
18 gal. 575 35 gal. 1100
VEGETABLES
CANNED 400
6
30 lb 125 45 lb 200
FRESH
400
3
25 lb 125 50 lb 250
400
1
30 lb 125 60 lb 300
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 14 OF 20
COOKING G
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
BGLM-30 PER LOAD BGLM-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
VEGETABLES (continued)
FRESH (continued)
400
3
25 lb 125 40 lb 200
Cabbage 400
5
20 lb 80 30 lb 125
Carrots 400
2
35 lb 150 70 lb 300
250
5
15 lb 75 25 lb 125
Corn 1 ear 400
8
50 ears 50 75 ears 75
Potatoes 400
2
40 lb 200 60 lb 300
Spinach 250 10 40 lb 200 9 lb 35
400
2
20 lb 100 30 lb 150
FROZEN
400
6
15 lb 60 90
250
4
15 lb 60 90
400
8
12 lb 50 18 lb 75
Sliced Carrots 250
6
15 lb 60 90
250
3
15 lb 50 90
Corn 250 18 15 lb 50 90
250
7
15 lb 50 90
Peas 400 10 15 lb 75 110
Spinach 400
3
15 lb 75 110
DESSERTS, PUDDINGS, SWEET SAUCES
200
1
18 gal. 2300 35 gal. 4500
Cherry Cobbler 200
1
18 gal. 750 35 gal. 1500
Chocolate Sauce 200
1
18 gal. 2300 35 gal. 4500
Cornstarch Pudding 200
1
18 gal. 575 35 gal. 1100
Fruit Gelatin 250
2
18 gal. 750 35 gal. 1500
MEAT-POULTRY
BEEF
American Chop Suey 400 - 225
2
18 gal. 350 35 gal. 700
300
-
18 gal. 280 35 gal. 560
400
5
16 lb 50 25 lb 75
Cheeseburger 300 12 7 lb 35 10 lb 50
Hamburger 300 15 7 lb 35 10 lb 50
Meatballs 400 - 225
3
65 18 lb 100
Pot Roast 350 - 200 120 lb 500 180 lb 750
Salisbury Steak 400
3
16 lb 50 24 lb 75
Sirloin Steak 400
5
15 lb 40 60
Swiss Steak 300 - 200
1
25 lb 110 40 lb 160
CHICKEN
Pan Fried 350
3
50 pieces 25 80 pieces 40
350 - 200 16 - 5 lb 200 24-5 lb 265
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 15 OF20
COOKING G
ITEM
PORTION
SIZE TEMP.(EF)
BATCHES
PER HOUR
BGLM-30 PER LOAD BGLM-40 PER LOAD
QTY. PORTIONS QTY. PORTIONS
MEAT-POULTRY (continued)
FRANKFURTERS
Grilled 300
8
22 lb 176 33 lb 264
250 12 16 lb 128 25 lb 200
PORK
3 slices 350 12 2 lb 10 3 lb 15
Ham Steak 400
8
10 lb 50 15 lb 75
Pork Chops 350
4
15 lb 50 25 lb 75
3 links 350
7
30 lb 120 45 lb 180
TURKEY
400 - 200
–
3 - 26-30 lb 200 4 - 26-30 lb 275
On Carcass 400 - 200
–
4 - 16-20 lb 175 6 - 16-20 lb 265
MISCELLANEOUS
Grilled Cheese Sandwich
1
sandwich 400
8
35 sandwiches 35 50 sandwiches 50
Macaroni & Cheese 200
2
18 gal. 300 35 gal. 525
Rice 350 - 225
1
20 lb raw 320 40 lb raw 650
Spaghetti 350 - 225
2
8 lb raw 200 12 lb raw 300
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 16 OF 20
NN C O
4. Pan not in lowest position.
5. Ignition control not functioning.
6. Unit electrical supply is not plugged in or turned on.
P C
4. Incorrect pressure at supply.
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 17 OF20
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 18 OF 20
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22) PAGE 19 OF20
INSTALLATION & OPERATION MANUAL 10152-SB REV 1 (05/22)
PAGE 20 OF 20
however, that replacement parts and occasional professional service may be necessary to extend the useful life of this
confusion, always refer to the model number, serial number, and type of your appliance.
SOUTHBEND STEAM
A Middleby Company
1100 Old Honeycutt Road Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
This manual suits for next models
3
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