Southbend 1364 User manual

m
southbend
A MIDDLEBYCDMPM
IMPOR’TANT
FOR FUTURE REFERENCE
Please complete this informa-
tion and retain this manual for
the life of the equipment.
MODEL #
SERIAL #
DATE PURCHASED
OWNER’S MANUAL
INSTALLATION
USER’S GUIDE
SERVICE
PARTS
SECTIONAL RANGE
FRONT MANIFOLD
BATTERY TYPE
(See Section 1, Page 2 for Models)
Theseinstructionsshouldbereadthoroughlybeforeattemptinginstallation.InstallationandStartUp
shouldbe performedby a qualiiedservicetechnician.TheManufacturer,Southbend(1100 Old
HoneycuttRd., Fuquay-Varina,NorthCarolina27526),informsyou that unlessthe installation
instructionsfor the abovedescribedSouthbendproductarefollowedandperformedby a qualified
servicetechnician,(a personexperiencedin andknowledgeableconcerningthe installation of
commercialgas and/or electricalcookingequipment)then the terms and conditions of the
Manufacturer’sLimitedWarrantywillberenderedvoidandnowarrantyofanykindshallapply.
Ifthe equipmenthasbeenchanged,altered,modifiedor repairedby otherthan a qualifiedservice
technicianduringor afterthe12-monthlimitedwarrantyperiod,thenthe manufacturershallnot be
liablefor anyincidentalorconsequentialdamagesto anypersonor to anypropertywhichmayresult
fromthe useof the equipmentthereafter.SomeStatesdo not allowthe exclusionor limitationof
incidentalorconsequentialdamages,sotheabovelimitationorexclusiontheretomaynotapplyto you.
Intheeventyouhaveanyquestionsconcerningtheinstallation,use,care,or se&e ofthe product,
write CustomerServiceDepartment,Southbend,1100OldHoneycuttRd.,Fuquay-Varina,North
Carolina27526.
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.
$6.00 SECTIONAL RANGES
(Manual Section SR)

Chgratulations! You have just purchased one of the &est piecesof heavy-duty, commercial cooking
equipmenton the market today.
You will find that your new equipment, like ail Southbend equipment, has been designed and
mauufachn-edto someof the toughest staudards in the industry - those of Southbeud Corporation.
Each piece of Southbend equipment has been carefuBy engiueered and designs have beeu vexified
through laboratory tests and field instaktions in some of the more strenuous commercial cooking
applicatious.With proper care and field maiutenance, you will experience years of reliable, troubk&ee
operation from your Southbend equipment. To get the best results, it’s important that you read this
mauualcarefdly.
TAB= OF CONTENT&
SECTION ONE -INSTALLATION
specifications . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . ... .. 1
Iustaktion . . . .. . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . .. .. . . . . . . . . . . . . . . .. . . . . . . . . .. .. .. 3
For SectionalBattery Assembly Instruction See
A’ITENTION INSTALIXR MANUAL, Part No. 1165403/l
SECTIONTWO-USER’S GUIDE
warranty. . . . . . . .. . . . . . . . . . . . . . . . . . . . ..I......... .. . . . .. . . ..I.................... 1
operation . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ... . . .. . . . . . . .. . . .. . .. . . . . ... ... .2
cookjngHin~. . . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . .. .. . . . . . . . . . . . . .. . . . .. . . . . .. ... .. 6
Maintenance......................... . . . . . . . . . . ... . . . . . . . . . . . . . . . . . .. . . . . .. .. ... 8
SECTION TE3REE- SERVICE
Adjustments . .. . . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . ... . . . . . . . . . . . . . . . . . . . . . . . .. .. ...
service . .. .. . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. . . . . . . .. . . . . .. . .. .. . . . ...*.... t
Tkoubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. ... . . .. . . . . . . . . .. . . .. . .. . . .. ..-.- 6
schematic Drawings . . . . . . . . . . . . . I . . . . . . . . . . . . ... ... . . . .. . . . . . .. . .. . .. . . . . . .. . .. . 9
SECTIONFOUR-PARTS
PartsLiSt .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. .. . . . . . . . . . . . . . . . . . . . . . . . . . .. .. .. 1
CAUTION: POST IN PROMINENT LOCATION INSTRUCTIONS TO BE
FOLLOWED IN THE EVENT THE SMELL OF GAS IS DETECTED. THIS
LNFORMATtONSHALLBE OBTAINEDFROMLOCAL GAS SUPPLIER.
I
RETAINTHISMANUALFORFUTURE~~.
1 I
I
INTENDED FOR COMMERCIAL USE ONLY. NOT FOR HOUSEHOLD USE.
FORYOURSAFETY
DO NOT STORE OR USE GASOLTNE OR OTHER FIAMMABLE VAPORS
ANDLIQUlDSINTHEVICINITYOFTHISORANY OTHERAPmcE.
KEEP AREA AROUND APPLIANCES FREE AND CLEAR FROM
coMBusTIBLEs.
INTHEEVE4NTAGASOWlRISDETECTED,SHUTMlWNEQUlPMENTAT
THE lb&UN sHu!roFF VALVE ATNDcoNT!AcT THE LOCAL GAS COMPANY
ORGASSWPLIERFORSERVICE.

FRONT SECTIONAL RANGE
MANIFOLD BATTERY TYPE
INSTALLATION
SPECIFICATIONS
BASIC UNITS WITH OVENS & CABINET BASES
n!-2opmBummri
Rar-2soiidHotTapPtatm
Rear-SolidHotTopPhte
n
42” UNITS
a
BkYI nu I' 3. - - - n.w a- r ar ar v au- mm as' - -
TOP UNITS
B%“Wittmu~
-1
SECTIONAL RANGES
SECflON ONE - INSTALLATION
PAGE 1

SPECIFICATIONS
Model
NUIIlbW Description Model
Number
WuNlTs WUNITS
BANGES - WITB OVEN
136c
1361c
1362C
13iiizFi
18641)
l365C
1366C
1367C
1364DET
Graduated Heat Top...........................................
*TOP .....................................................
Uniform Heat Top .............................................
Grate Top, 6 Burnem ........................................
Fmnt3OpenBumem-RearlPiece
Solid Hot Top Plate ..........................................
Grate Top, 4 Burn em. .......................................
L’!2Grate Top, l/2 Uniform Top .................................
l/2GrateTop,I/2FkyTop ...................................
lI2UnifbrmTop, l/2FryTop.. .................................
2-l/2GrateTops,2-lMhif~Tops.. ....................
142C
1421c
1422c
1423D
1423DHT
14241)
142%
1426C
1427c
1424DB!F
RANGES-wxTHoPENcABmBf3BEs
136Gl Graduated Heat Top........................................... me-1
136X-l F’ryTop ..................................................... 1421Gl
1362G1 Unifmn Heat Top ............................................. 1422c-1
1363D-1 Grate Top, 6Burners ........................................ 1423~1
1363DHT-1 F’ront3OpenBurners-RearlPiece
Solid Hot-Top Plate .......................................... 1423DHT-1
1364D-1 Grate Top, 4 Burners ........................................ 1424D-1
16X-l Fry Top - HalfSection ......................................... l21G1
162G1 Uniform Heat Top- Half Se&ion ............................ l22G1
164D-1 Grate Top, 2 Burners-Half Section ............................. l24D-1
1366Gl
l/2 Grate Top, l/2 Fry Top ................................... 1426G1
1367G1 l/2 Uniform Top, l/2 F’xyTop ................................... 1427Gl
1264BBT-1 2-uZGrateTops,2-XNhiformTops.. .................... 1424DHT-1
164DHT-l l-lLJGrateTop,l-li2UnifomTop ........................... l24DHT-1
163IE1 2Burn~12”wideModul~ 1363Mafich
RANGEs-wITaouTovENoRcABlNETBAsE
136C-O
Graduated Heat Top........................................... WE-0
136X-6 Fry Top ..................................................... 1421c5
1362C-0 Uniform Heat Top ............................................. 1422GO
1363D5 Grate Top,6Burn ers. ....................................... 142SD5
1363DHT-0 F’ront 3 Open Burners -Rear 1Piece
Solid Hot Top Plate .......................................... 1423DHT-0
1364CM Grate Top, 4 Burn em. ....................................... 1424C5
16X-O Fky Top -Half Section ......................................... 121C-0
162C5 Uniform Heat Top-Half &&ion ............................ 122GO
164D-O Grate Top, 2 Burners - Half Section .............................
1366GO l/2 Grate Top, y2 Fry Top ................................... 1426C5
1367C-0 I.& Uniform Top, l/2 Fiy Top ................................... 1427c-o
1264DBT-6 2-I/2Grate~Tops,2-l/2UniformTops.. .................... 1424DET5
164DHT-o
1 - I/2 Grate Top, 1 - l/2 Uniform Top ...........................
l24Dm5
SECTIONAL RANGES
SECIION ONE - INSTALLATION
PAGE 2 LimoE9tSA

INSTALLATION R
WARNING: TERSE PROCEDURES MUSTBEF~~o~7ElD&3Y QUALIFIED
PERSONNELOR WARRANTY .
GENEBALt
Theinstallationmustconformwith local codes,or in the absenceof localcodes,with the National Fuel Gas
Code,ANSI 22!23.1-LatestEdition. In addition, units with the ConvectionOvenBasemust be electrically
groundedand complywith local codes,or in the absenceof local codes,with the National Electrical Code
ANSI/NFPA70-1967.Canadianinskllation must complywit+ CAN/CGA-B149.1Natural GasInstallation
Cc&z~,,&i..CAN/CGA-B1492PropaneInstalktzon Code.CanadmnElectricalCodePartsI, or LocalCodesand
ThesemodelsareforoperationonNatural or Propanegases.
TheapplianceshouldbeconnectedONLY to the typeofgasfor which it isequipped.All Southbendequipment
istijusted atthefactory.Checktypeofgasonserialplatein the compartmentbelowthe oven.
Eachrangeis a completeunit with an individual 1%”NP’I’ &old acrossits entire width. Units canbe
batteriedbyjoiningthe unions at the ends of the manifolds.This manifoldis not equippeddirectlywith a
=a’ tor.However,the manifoldmust beconnectedwith an adequatelysisedgasa
* pliane
8 pressm~ tosupplyapresmuetothismanifoldasmarkedontheserialplate;6”W. .formituralgas
and10”W.C.farpropanegas.In addition,the pressureregulator mustmeetthefollowingrequirements:
1. Thepressureregulatorinstalledshouldhec&i&d by anationally recog&& testingagency.
2. Theregulatormusthaveamaximumregulationcapacityfor the totalmnnectedload.
3. Theregulatormusthavea pressureadjustmentrange to allow adjustmentto the manifoldpressureon
theappliancerating plate.
4. Unlessthe manifoldpressureof all connectedappliancesis the same,a separateregulator must lx
suppliedforeachunit@ toindicateunit oruuitshavingMering manifoldpressures.
5. Ifapplicable,theventline fromthe gasappliancepressure
regulatorshsllbeinstalledto the outdoorsin
accordancewith local codesor, in the absenceof local codas,with the National Fuel GasCode,ANSI
2!233.1-1966.Canadianinstalktion must complywith CAN/CGA-B149.1Natural GasInstallation Code,
CodeCAN/CGA-B1492PropaneInstalktion Code.
Anadequategassupplyis imperative.Undersizedorlow pressurelinesrestrictthe volumeofgasrequkedfor
satisfactaryperformance.A steadysupply pressure,
between7”W.C.and8”W.C.for natural gasand 11”W.C.
andl!2”W.C.farpropanegasis recommended.Withall units operatingsimultaneo~y, the manifoldpressure
on all units shouldnot show any appreciabledrop.Fluctuations of morethan 25%on natural and 10%on
-
propanegaswill mate pilot problemsand afkct burner operating&am&n& ‘cs.Contactyour gascompany
forcorrectsupplylinesizes.
Asanopti- theunit maybesuppliedwith a reargasconnection.Thepipesizeofthis connectionis oneinch.
Unlessotherwisespeciiied,this connectionis weldedtothe right sideofthemanifold.
A l/6”pressuretapislocatedonthemanifoldofeachunit
All pipejoints shouldbe testedfor leaks with a soapand water solutionbeforeoperatingthe unit. Thetest
pressureshouldnotexceed14”W.C.
CAUTION: THIS APPLIANCE AND ITS INDMDUAL SHUTOFF VALVE MUST BE
DISCONNECTEDFROM THE GASSUPPLY PIPLNGSYSTEMDURING ANY PRESSURE
TESTINGOFTHATSYSTEMAT TESTPRESSURESIN EXCESSOF1I2 PSIG(3.45KPAJ
THIS APPLIANCE MUST BE ISOLATED FROM THE GASSUPPLY PIPING SYSTEM BY
CLOSING ITS INDIVIDUAL MANUAL SHUTOFF VALVE DURING ANY PRESSURE
TESTINGOF THE GASSUPPLYPIPING SYiSTEMAT TESTPRESSU?ZESEQUAL l-0 OR
LESSTHAN 1I2 PSIG(3.45KPAi
EXHAUSTF4NSANDCANOPlEs:
Be sure to inspectand clean ventilation systemaccording to the ventilation equipment manufacturers
instructions.Canopiesare set overranges, ovens,etc.,for ventilation purposes.It is recommendedthat a
canopyextend6”pastapplianceand be located6’6”from the floor. Filtersshouldbeinstalled at an angleof
45degreesormorewith thehoxizontal.This preventsdripping greaseandfacilitiesc&cting therun-offgrease
in a drip pan,usuallyinstalledwith a filter. A strongexhaustfan tendsto createda vacuumin the roomand
mayinterferewithburnerperfbrmanceor mayextinguishpilot flames.Freshair openingsapproximatelyequal
to thefan areawill relievesuchvacuum.In caseofunsatisfactmyperformanceon any appliance,checkwith
theexhaustfanin the“OFF”position.
WALLEXHAUSTFAN:
Shouldbeinstalledat leasttwo feetabovethe ventopeningat the topoftheshelforbacksplash.
SECTIONAL RANGES
SECTION ONE - lNSlALLAsTlON
PAGE 3

INSTALLATION
NOTICE: THERE MUST BE ADEQUATE CLEARANCE BETWEEN
UNITS AND COMBUSTIBLE CONSTRUCTION. CLEARANCE MUST
ALSO BE PROVIDED FOR SERVICING AND FOROPERATION.
WARNING: ALLUNlTSMUSTBEINS’l!ALLEDINSUCHAMANNERTHA!L’THEFLOWOF
COMBUSTION AND -ON AIR ARE NOT OBSTRUCTED.PROVISIONS FOR AN
ADEQUATE AIR SUPPLYMUSTATSOBE PROVIDED.DONOT OBSTRUCTTHE FRONT OF
THE~ATTHETOPBPTHECONTROLPANEL,ORTHEBOTMlMJUSTBELOWTHE
OVENCOMPARTMENT,ASCOMBUSTIONAIR ENTERSTHROUGHTHESEAREAS.
1
MINIMUM CLEARANCES FROM COMBUSITBLE CONSTRUCTION ARE: 1
ZBURNEXHOTTOl’(REAR)
GRADUATEDHEATTOP
6IN. 6IN.
WARNINGzONINI'SWITH'l!HECONVEC!t'ION-TYPEOVEN, AMINIMUM CLEARANCE
OF TWO INCHES MUST BE ALLOWED BEHIND THE MOTOR AND ANY REAR NON-
COMBUSTIBLE ENCLOSURE. CARE MUST BE TAKEN TO PROVIDE ADEQUATE AIR
CIRCULATION TO PREVENT THE MOTOR FROM OVERHEATING. NO ADDITIONAL
CLZARANCE FROM TBE SIDES AND BACK IS REQUIREDFOR SERVICEAS THE UNITS
ARE SERVICEABLEFROMTHE FRONT.
LEGSOROPTIONALCMI'ER&
1. AsetoflegsorcastersarepackedintheunitAthteaded~~~~isfastenedtothebase
~eateachcomer.Eachlegorcasterhasar;milnrmatingtbread.
2. Casterswithlockingbrakearetobeinstalledonfrontofunit.
3. Baise unit sufficiently to dlow legs or casters to be screwed into tbe receptacles. For s&e@,
“shore up” and support the unit with an adequate blocking arrsngement strong enough to
support the load.
4. Lower unit gently. Never drop or allow the unit to Ml.
5. Thelegsorcasterscanbeadjustedtoovercomeanunevenfloor
6. After the unit has beenleveled,tighten the lock nuts.
7. Casters are pnwided witi a zerk fitting for lubrication.
i
i
i
WASMER- 1146500 e&
-I
SECIlONAl RANGES
SECl’lON ONE - lNST&LlAllON
PAGE 4
Limoz3YA

INSTALLATION i
FOR AN APPLIANCE EQUIPPED WITB CASTERS, THE INSTALLATION
SHALL BE MADE WITH A CONNECTOR THAT COMPLIES WITH THE
STANDARD FOR CONNECTORS FOR MOVABLE GAS APPLIANCES,
ANSI 221.69-1987, CAN1 6.1666 AND A QUICK-DISCONNECT DEVICE
THAT COMPLIES WITH THE STANDARD FOR QUICK-DISCONNECT
DEVICES FOR USE WITH GAS FUEL, ANSI Z21.41.1978, AND ADDENDA,
Z21.41a-1961,Z21.41b-1962 AND CAN1 6.9 M79. 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
APPIJANCEMOVEMKNT.
IF DISCONNECTION OF THIS RESTRAINT IS NECESSARY TO REMOVE
THE APPLIANCE FOR CLEANIN G, ETC., RECONNECT IT WHEN THE
APPLIANCE IS MOVED To ITS ORJGINALLY INSTALLED POSITION.
GAS COlWEC’lXON:
On all threaded connections the pipe joint compound must be approvedfor used with natural and
wgas.
L INDlVlDuALuNITs:
1. Removevalvepanel.
2. Use a long spirit level four ways; acrossthe front top rail and rear collar plate, and along
each edge.
3. k For units without a rear gas connections connectthe gassupply to the right or lefi side
of the manifold. Be sure to capthe unused side
B. For units witb a rear gas connection the gassupply to the unit will be made at the right
rear. Be certain both ends of the manifold are capped.
4. Turn off all burner valves.
5. Turn on gas supply and immediately check all gas connectionsfor leaks. Use soapy water
only. Never usean openflame.
6. Put valvepanel back onto the unit.
‘7. Proceed to “-MOUNTING SHELF OR BACKSPLASH INSTALWI’ION INSTRUCTIONS,
if applicable.
0
SECllONAL RANGES
SECTION ONE - lNSTALUllON
PAGE 5

INSTALLATION
ELECTRICAL CONNECTIONS:
1. CONVECTION-TYPE OVENS:
A. 1lSV - 60 HZ - SINGLE PHASE
Ovens with this electrical rating are factory supplied with a three-wire cord and a three-
prong plug which fits any standard three-prong grounded receptacle.
TEE TBREEPRONG (GROUNDING) PLUG IS SUPPLIED FOR YOUR PROTEG
TION AGAINST SHOCK HAZARD AND MUST BE ELECTRICALLY GROUNDED
~AccoaDANcE~IxK‘/ALcODE$OR~naEABsENcEOFu)cALcODE~
WITB TEE NATIONAL ELECTRICAL CODE, ANSUNFPA IOJXCEST EDITION.
DO NOT CUT OR REMOVE THE GROUNDING PRONG FROM THIS PLUG.
B. 2081236V-60H2l-SlNGLE0RTHREEPHASE
Ovenswith this elect&al rating are factory equipped with a !&poleterminal block located
behind the rear accessplate locatedat the rear of the unit (seeDiagram 3).To connect the
supply wires, removethe rear accessplate. Route the supply wire8 and the grounding wire
through the strain relief fitting to the ten&al block. Insert the supply wires, one each,
intothetwopol~oftheterminalblockandtightentheecrews.Insertthegroundwiteinto
the grounding lug and tighten the screw. &-attach the accessplate.
Three phase units are wired asabove,using only two supply wires. The third wire is not
used aud must be properly terminated.
ASSEMBLY OF BA’ITERX
1. Position the center range of the battery and care&lly level unit. Use a long spirit level four
ways; acrossfront top rail aud the rear collar plate, and along each edge.
2. Remove all valve panels. Mark, sethey will be returned to their respective unit.
3. Bring up adjacent units, levelby sane method and by using the center unit asreference. Match
front rails and rear collar plates. Whenbattery is set on a masonry base and legs are not used,
~enaabe used.Specialattention shouldbe given to Pry Top ranges to allow proper drainage
.
4. Where Spreader Plates are installed, refer to Sectional Battery Component Assembly Instruc-
tions supplied with each unit.
5. Connect units together by mating the unions. Make unions just HAND TIGHT at this time.
6, Startbg at the center and working toward the ends,tighten each union gradually, going from
one to another, until all are finally tight. A special thin wranch, which fits the union nut, is
providedwitheachbattery,orachain~canbeused.
7. Connect gas supply at right, left, orboth ends. When a Spreader Plate with a “Tee” connection
isinsertedinabattery,thegassupplymaybeconnectedatthispoint.Ranges~~rearwn-
nections may also be used in this respect. If five or more units are batter&i, more than one
supply line should be used.Each supply line should have a readily accessible, approved hand
shutoff valve.
8. “Open” ends of the manifold must be capped.
9. Turn off all burner valves.
10. Turn on gas supply and immediately check all the unions for leaks. USE SOAPY WATER
CMLX4L~ES’IXVG ON ALL GASES.NEVER USE AN OPEN FQWE TO CHECK FOR
.
11. When entire gas system has beenproved, turn off gas supply during additional installation.
12. A filler tc cover the “gap” between the range fronts and tops is provided. Refer to Sectional
Battery Component Assembly Instructions supplied with each unit.
SECIIONAL RANGES
SECllON ONE - INSTALLATION
PAGE 6

INSTALLATION t
MOUNTING SHELF OR BACKSPLASH
INSTALLATION INSTRUCTIONS
Fig. 1
1. Front panel “A” is fastened with six (6) sheet metal screws.Remove screws and panel will
come loose.
2. Remove nuts and lock washers from collar plate studs “C” on unit.
3. Lower the shelf (or backsplash)onto unit allowing studs “C” to enter holesin the shelf bracket.
Secure shelf bracket “B” with nuts and lock washers that were removed in instruction No. 2.
4. The flue riser extension “I)” is packed with unit. Slide flue
riser extension over the flue “E”
protruding through the center opening ofthe collar plate “F”. Replacepanel “A”. On models
where flue “E” extends abovecollar plate approximately 4” flue extension ‘9” is not required.
SECTIONAL RANGES
SECTION ONE - INSTALLAVON
PAGE 7

\
INSTALLATION
FRONT FILLER MOUNTING PROCEDURE
Fig. 2
FIG. 2 - U-TYPE FRONT FILLER
APPLICATION: Standard Oven Base Unit batteried to Standard Oven Base Unit.
WY1595Black, 1x68555 Stainless Steel)
APPLICATION: Standard Oven Base Unit on the left batteried to a Convection Oven Base
Unit on the right. (#1155955 Black, #1155957 Stainless Steel)
MOUNTING PROCEDURE:
lf mounting holes are predrilled, remove screws, attach fdler and secure with same screws. If
mounting holes are not predrilled, or if predrilled holes do not align properly, drill holes using an
11164” c.171 dia.) drill and securewith 510 x X slotted truss head sheet metal screws.
FIG. 3 - FLAT-TYPE FRONT FILLBR
(#159!4Black, #1592SS Stainless Steel)
APPLICATION: F’ryer or Cabinet BaseUnit batter% to a Fryer or Cabinet Based Unit.
MOUNTING PROCEDURE:
Align filler equally spacedovereachunit. Drill securing holes with a 138 drill, using pre-punched
holes in ftiler as a guide and securewith 84 x X sheet metal screws.
WARNING:
TUBULABGASLINESARELOCATEDONTHEl[IE~SII)EOFTHESTANDARD
OVEN BASE UNITS BEHIND THE FILLER SECURING SCREW AREA. IF HOLES
NEED TO BE DRILLED, CARB MUST BE TAKEN AND INSPECTION MADE TO
INSURE GAS LINES ARE NOT PUNCTURED.
SECTIONAL RANGES
SECTION ONE - INSTALLATION
PAGE 8 LithowA

Fig. 5
INSTALLATION
- Single Unit Type
Left Front Trim
Front
Filler NOTE: For Cabinet Base Units
Left Front Trim Not Req’d.
FIG. 4 - CTYPE FRONT FILLER
APPLICATION: Fryer or Cabinet Base Unit batteried with a Standard Oven Base Unit.
U1146101 Black, #1146103 Staidess Steel for Oven Base Unit on Right)
W1146100 Black, #1146162 Stainless Steel for Oven Base Unit ‘on Left)
APPLICATION: Fryer or Cabinet Base Unit on the Left batteried with a Convection Oven
Base Unit on the Bight. (#1167010 Black, #1167011 Stainless Steel)
MOUNTING PROCEDURE:
If mounting holes are predrilled, remove acrews, attach filler and secure
with same screws. If
mounting holes are not predrilled, or if predrilled holes do not align properly, drill holes using an
lY64” t-171 dia.) drill and secure with 00 x X slotted truss head sheet metal screws.
FlG. 5 - L=!IYPE FRONT FILLXR
(#1166951 Black, #1166952 Stainless Steel for Convection Oven Base Unit on left)
APPLICATION: Convection Oven Base Unit on left and any Unit on right.
MOUNTING PROCEDURE:
1. RIGHT SIDE OF THE CONVECTION OVEN BASE UNIT AT CONTROL PANEL - Loosen
the two screws on the right side of the fkont filler panel. Align the two slots in the front filler
with the two screws.Push filler in until it is flush with the front of the front filler panel and
retighten the two screws.
2. For Standard Oven Base Units and Convection Oven BaseUnits being batteried against the
Convection Oven Base Unit right side, the factory will supply the single unit type left front
trim. P/N 1136006Black and 1136007 Stainless Steel for Standard Sectional Units and P/N
1166609 Black and 1166810 Stainless Steel for Convection Oven Sectional Units.
3. Slide adjacent unit up against Convection Oven Sectional and forward up against front filler.
WARNING:
TUBULARGASLINESARE LOCATEDONTHE LEFTSIDEOFTHE STANDARD
OVEN BASE UNITS BEHIND THE FILLER SECURING SCREW AREA. IF HOLES
NEED TO BE DRvILLED, CARE MUST BE TAKEN AND INSPECTION MADE TO
KNSURE GAS LINES ARE NOT PUNCTURED.
SECTIONAL RANGES
SECTION ONE - INSTALUTION
PAGE 9

INSTALLATION
END TRIM MOUNTING PROCEDURE (Fig. 6)
Fia. 6
Right Side Show
(Left Side Opposite)
APPLICATION: Sectional Battery Units with Capped Mold.
(#1@72501Black, #1@72603Stainless steel Left End Trim)
WO72SOO Black, #MI72602 Stainless Steel Bight End Trim)
(#1073396 End pipe Cap)
NOTE: Sectional type units are normally shipped with requested optional end trim attached to
body side.
1. Position end trim to the underside of the fkont rail, tight agaiust fiont aud top.
2. Using the pre-punched holesin the endtrim asa guide, drill (3)l/3” (X25 dia.) holes and secure
with (3) 18 x ‘x sheet metal screws.
TUBUIAB GAS LINES ABE LOCATED ON THE SIDES OF THE OVEN BASE
UNXTS BEHIND THE END TBIM SECUBING SCREW ABEA IF HOLES NEED TO
I
BE DBILLZD, CARE MUST BE TAKEN AND INSPECTION MADE TO INSUBE
THAT GAS LINES ABE NOT PUNCTUBED. I
NOTE: F’ryers, Spreader Cabiuets, Half Section Ranges and right side of Convection Oven Base
Ranges are finished and do not require fillers when installed at outer ends of batteries.
SECTIONAL RANGES
SECTION ONE - INSTALLATION
PAGE 10

INSTALLATION t
TOP FILLERS FOR BATTERY INSTALLATIONS
Slip-on filler will be supplied to seal unit top to unit top in caseof spillage.
Types of fillers supplied will be:
Range to Range
Range to Fryer
Fry Top Range to Fryer
Fryer to Flyer
Fryer to Drain Cabinet
Range to Drain Cabinet
Fry Top Rangeto Drain Cabinet
Range to Battery Type Broiler
Fryer to Battery Type Broiler
Drain Cabinet to Battery Type Broiler
Drain Cabinet to Drain Cabinet
Top fillers, except “U” channel range to range filler will be labeled to identify adjoining unit usage.
PART NUMBER UNIT ON tEFT UNIT ON RIGHT
118!543!5 ANY RANGE ANY RANGE
1195277 ANY RANGE (except Fry lop) 14” POTFRYER
1189278 14” POT FRYER ANY RANGE (except Fry lop)
1199275 ANY
RANGE (except Fry lop) 18” POTFRYER
1188278 18” POT FRYER ANY RANGE (except Fry Top)
1194484
BROILER OR FRY TOP RANGE OR CB 14’ POT FRYER
1194485 14” POT FRYER
1164487 BROILER OR FRY TOP RANGE OR CB
1194488 18” POT FRYER
1165280 14” POT FRYER
1165279 18” POT FRYER
llSB2B9 14” POTFRYER
1199270 18” POT FRYER
1165267 DRAIN CABINET
119B298 14” POT FRYER
BROILER ORFRY TOP RANGEOR CB
18’ POT FRYER
BROILER OR FRY TOP RANGE OR CB
14” POT FRYER
18” POT FRYER
18” POT FRYER
14” POT FRYER
14” POT FRYER
DRAIN CABINET
1165271 DRAIN CABINET 18” POT FRYER
1165272 18” POT FRYER DRAIN CABINET
1165266 ANY RANGE (except Fry Top) DRAINCABINET(w/14” Fryer on Right of it)
1165265 DRAIN CABINET (w/14” Fryer
on Left of it) ANY RANGE
(except Fry Top)
118!5274 ANY RANGE (except Fry Top) DRAINCABINET(w/18” Fryer on Right of it)
1165273 DRAtN CABINET (w/18”
Fryer on Leftof it) ANY RANGE (except Fry Top)
1184492 BROILER OR FRY TOP RANGE OR CB DRAIN CABINET
1184491 DRAIN
CABINET BROILER OR FRY TOP RANGE OR CB
1164488 328 OR 3240 BROILER ANY RANGE
1164489 ANY RANGE 328 OR 324 BROILER
1164490 ANY RANGE & 17140 BROILER OR CB ANY RANGE 8 17140 BROILER OR CB
1195297 DRAIN CABINET DRAIN CABINET
NOTE: Rangedenotes any standard top (unleeeothewise stated)in&ding Oven9ases.Cabinet Basesand Table Top.
NOTE: Top Fillers are not furnished for Spreader Plates or Spreader Cabinets.
SECTIONAL RANGE8
SECTION ONE - INSTALLATION
PAGE 11

SECTIONAL RANGE
FRONT MANIFOLD BATTERY TYPE
USER’S GUIDE
LIMITED WARRANTY
Southbend warrants that the equipment, as supplied by the factory to the original purchasers, is free from defects in
materials and workmanship. Should any pan thereof become defective as a result of normal use within the period and
limits defined below,then at the Option of Southbend such parts will be repaired or replaced by Southbend or its Autho-
rized Service Agency. This vmranty is subject to the folkwing conditions:
If upon inspection by Southbend or its Authorized Service Agency it is determined that this equipment has not been
used in an appropriate manner,has been modified, has not been properfy maintained, or has been subject to misuse
or misapplication, neglect, abuse, accident, damage during transit or delivery, fire, flood, riot or Act of God, then thii
warranty shall be void.
Specifically excluded under thii warranty areclaims relating to installation: examples are improper utility connections
and improper utifiies supply. Claims relatingto normal care and maintenance are also excluded; examples are caiibra-
tion of controls, and adjustments to pilots and burners.
Equipment failure caused by inadequatewaterquality is not covered under wananty. WATERQUALITY must not exceed
the following limits: Tti DissolvedSolids (IDS) - 60 PPM(PartsPerMillion). Hardness - 2 Grains or 26 PPM,PH Factor
- 7.0 to 7.5. Waterpressure 69 PSI minimum, 60 PSI maximum. Boiler maintenance is the responsibility of the owner
and is not covered by warranty.
This equipment is intended for commercial useonly. Warranty is void if equipment is installed in other than commercial
application.
Repairs under thii warranty areto be performedonly by a Southbend Authorized Service Agency. Bouthbend can not
be responsible for charges incurred from other than Authorized Southbend Agencies.
THIS WARRANTYMUSTBESHOWNTOANAUTHORIZEDSERVICEAGENCYWHEN REQUESTING IN-WARRANTY
SERVICE WORK.THE AUTHORKED SERVICEAGENCYMAYAT HIS OPTION REQUIRE PROOF OF PURCHASE.
This warranty does not cover services performedat overtime or premium labor rates nor does Bouthbend assume any
liabifii for extended delays in replacing orrepairingany itemsin the equipment beyond the control of Southbend. ‘South-
bend shall notbe liable for consequentialorspecialdamagesofany nature that may arise in connection with such product
or part.” Should senrice be required at timeswhich normally involve overtime or premium labor rates, the owner shall
be charged for the difference between normalservice rates and such premium rates.
In all circumstances, a maximum of one hundred miles in travel and two and one half hours (2.6) travel time shall be
allowable. In all cases the closest SouU&nd Authorized Agency must be used.
The actual warranty time periods and exceptions are as follows:
This warranty only covers product shipped into the 46 contiguous United States and Hawaii, one year labor, one year
parts effective from the date of original purchase.There will be no labor coverage for equipment located on any island
not connected by roadway to the mainland.
Exceptions to standard warranty, effectivewithin above limitations:
Glass Windows, Door Gaskets, Rubber Seals,Light Bulbs, Ceramic Bricks,
Sight Glasses, Cathodic Descalers or Anodes . . . . . . . . . . ._. . . . . . . . . . . . . . . . . . . . . . -90 days material and labor
Stainless Steel Fry Pot. . . . . . . . . . . . . . . . .. . . . . . . .4 years extended material warranty on fry pot only - no labor
Stainiess Steel Open Top Burners. . . . . . . .. . . . . . .4 years extended material warranty on burners only - no labor
Pressure Steam Boiler Shell . . . . . . . . . . . .. . . .Prorated 4 years extended warranty on boiler shell only - no labor
Boiler shells which have not been pn~perly maintained will not be covered by wananty
In all cases parts covered by a five year warranty will bs shipped FOB the factory after the first year.
Our warranty on all replacementpartswhich arereplaced in the field by our Authorized Service Agencies will be limited
tothree months on labor,six monthson materials(parts)effectivefromthe date of installation. Bee LIMITED WARRANTY
- REPLACEMENT PARTSfor conditions and limitations.
If the equipment has been changed, altered,modified or repaired by other than a qualified service technician during
or after the one year limited warranty period,then the manufacturer shall not be liable for any damages to any person
or to any property which may result from the use of the equipment thereafter.
“THE FOREGOING WARRANTY IS IN LIEUOF ANY AND AU aHER WARRANTIES EXPRESSED OR IMPLIED
INCLUDING ANY IMPLIED WARRANTYOF MERCHANTABlLlTYOR FITNESS, AND CONSTKUTES THE ENTIRE
LIABILITY OF SOUTHBEND.IN NO EVENTDOES THE LlMlTED WARRANTY EXTEND BEYOND THE DURATION
OF ONE YEAR FROM THE EFFECTlVEDATEOF SAIDWARRANTY!’
SECTIONAL RANGES
SECTION TWO - USER’S GUIDE
PAGE 1

B
OPERATION
FOR AN APPLIANCE EQUIPPED m CASTERS, THE INSTALLATION SHALL BE
MADE WITH A CONNECTOR THAT COMPLIES WITH THE STANDARD FOR
CONNECTORS FOR MOVABLE GAS APPLIANCES, ANSI 221.69-1987, CAN1 6.16-66
AND A QUICK-DISCONNECT DEVICE THAT COMPLIES WITH THE STANDARD FOR
QUICK-DISCONNECT DEVICES FOR USE WITH GAS FUEL, ANSI 221.41-1978,AND
ADDENDA, 221Ala-1981,221.41bl963 AND CAN1 6.9 M79. ADEQUATE MEANS MUST
BE PROVIDED TO LIMIT THE MOVEMENT OF THE APPLIANCE WITHOUT
DKPENDING ON THE CONNECTOR AND THE QUICK-DISCONNECT DEVICE OR I’IS
ASWCMEDPlPINGTO~~-CEMOVEMENT.
WARNING:
IF DISCONNECTION OF THIS RESTRdNT IS NECESSARY TO REMOVE THE
APPLIANCE FOR CLEANING, ETC., RECONNECT IT WHEN THE APPLIANCE IS
MOVED To ITS ORIGIIWLIXINSI’ALLED POSITION.
Before turning main gas supply on, make sure all control valves are in the “OF positicm.
All units are adjusted at the factory. On new installations start with the top burner of the unit&)
furthest from the gasinput to the manifold This will purge the system of air. Turn gassupply “ON.”
STANDARD-TYPE OVEN:
1. Open door, raise hold-down clips and remove oven bottom so burner is visible.
2. Turn oven burner to OFF.
3. Remove1panel from spring compartment below oven door.
4. DepressBED button on safety valve and light pilot. New instaBations may require time to bleed
air &om system before pilot will becomesteady. The pilot flame should impinge onthe bulb to
cause it to glow red. If flame is too long and soft, bulb may be in “hollow” part of flame and
till not glow.
5. Hold red button allowing pilot to burn approximately 45 seconds, until tip of bulb glows red,
and then release button.
lf pilot doesnot remain ignited, wait 5 minutes and repeat procedure.
NOTE: The lighting procedure is alsoprinted on aplate attached to the front ofthe spring com-
partment cover.
6. Oncepilot holds when button is released,setthermostat dial to maximum and turn ON the oven
valve at manifold.
7. Burner flames should be 314” to 1” long.
8. Reduce thermostat setting slowly until by-pass seat in thermostat just snaps OFF.
Bnmediately reverse rotation and turn-dial counterclockwise until by-pass snapsopen.
The by-pass frame should be l/3” minimum and l/4” maximum on each port.
A small fluttering by-passflame may flash back into the burner and ignite on the orifice when
the dooris quickly openedand closed.This will createacarbon deposit inside the burners which
impedes proper primary air injection.
9. Check entire oven gas system for leaks.
10. Replace oven bottom and be sure hold-down clips sre lowered to keep bottom in place and pre
vent warping. Replace spring compartment panel.
For duily shutdown turn muin ovenvalveOFF.For completeovenshutdown turn main OwenvalveOFF
and extinguish ovenpilot.
SECTIONAL RANGES
SECnON TWO - USER’S GUIDE
Utha in U.S.A.
PAGE 2
4-92

OPERATION
CONVECTION-TYPE OVEN:
WARNING:
FOR AN APPLIANCE EQUIPPED WITH A CONVECTION TYPE OVEN, NO AT-
TEMPT SHOULD BE MADE TO OPERATE OVEN DURING A POWER FAILURE.
A. CONTROL PANEL EXPMNATION (SEE DIAGRAM 1)
1.
2.
3.
4.
5.
POWER SWITCHz In the “ON” po8ition power is madeavailable to the thermostat, the
pilot line solenoid and the pilot spark ig&er.
FAN SWITCH: The fan switch control8 the blower operation; it must be “ON” during
baking or cooking periods. In the “BAKE” position, the fan run8 continuously, except when
the doors are open. This position is for baking or cooking. In the “COOL” position, the fan
runs continuously, even when the doors are open. This position is for cooling the oven at
the end of a work period.
THERMOSTAT AND COOKING LIGHT: The thermostat, by allowing power to the main
ga8solenoid,cod-xd8 the oven temperature. Setting the thermostat at a temperature greater
than the oventemperature, energizesthe cooking light and the ovenburner. Once the oven
temperature is equal to or greater than the thermostat setting, both the cooking light and
the oven burner will shut off.
FUSES: The motor and control circuitry are protected with 15 AMP f&es. One fuse is
required for 115V and two fusesare required for 208f236V.
ADDITIONAL UNIT CONTROLS: For long life of the control box controls, a cooling
blower has been incorporated into the design.This cooling blower, which is located within
the right body side at the rear is activated when the temperature inside of the box housing
the control8 reaches 150 degreesF at it8 sensing point. It will run continuously until the
temperature inside of the control box drop8to 135 degree8F. The cooling blower operate8
independent ofthe power switch, therefom,eliminating any control damaging residual heat
rise after the unit ha8 beencompletely shut down,
For further protection ofth8 control box Conk018 if the coolingblower should happen to fail,
the oven burner and the ovencirculating blower motor will shut down when the tempera-
ture inside the box housing the control8 reaches 225°F at it8 sensing point. Refer to
“TROUBLESHOOTING,” Section 3, Page 7.
TO LIGHT CONVECTION OVENS ON SECTIONAL FRONT MANIFOLD UNIT&
Your oven ha8 electronic ienition. NO MATCHES reauired!
1.
2.
3.
4.
Locate OVEN knob (Xi) overovendoor.Turn left l
to “ON” position. This position may change
depending on model.
LocateCOOK TEMP thermostat dial (#2)oncon-
trol panel to the right of oven.Turn to desired
cooktemperature.
L4cat.ePOWERswitch (#3)at topofcontrolpanel.
Pressright sideto “ON.” Fan andred COOKING
light (#5)will comeon.
Locate FAN switch (f4) on control panel. Pre88
right side to “BAKE.” Red COOKING light (#5)
wilvilredrain on until cooking temperature is
NOTE: If oven doe8not light, seeSectionTwo, Page
4, Paragraph C, of this manual.
FOR FAST OVEN COOL DOWN:
1. TumCOOKTEMPthermo8tatdialV2)todesired
lower temperature.
2. Press left side of FAN switch (#41to “COOL.”
3. Hold ovendoorpartially openfor several8econd8.
Closeovendoor.COOKING light (15)will remain
on until new temperature is reached.
TO TURN OVEN OFF:
1. Pressleft side of POWER switch (13)to “OFF.”
2. Turn COOK ‘TEMP thermostat dial (X2) to
“OFF."
3. Turn OVEN knob (0) over oven door right to
“OFF” position.
l<l
SECllONAL RANGES
SECTION TWO - USER’S GUIDE
PAGE 3

OPERATION
GAS CONTROL INSTRUCTIONS - All Sectional Ranges with the optional direct-fued con-
vection oven ere equipped, asstandard, with electronic ignition for lighting the standing pilot.
The standing pilot, therefore, does not require lighting by a match.
1. LIGHTING
NOTE: Before attempting lighting of the standing pilot make sure +he oven gas supply
line shutoff valve is in the open position.
NOTE: The following lighting instructions are also printedon a plate located on the front
panel below the oven door.
To light the atanding pilot, press the power awitch to the “ON” position. Gas will immedi-
ately begin to flow to the pilot and simultaneously, the electronic ignition will begin sparking
at the pilot (an audible clicking noise should he evident). When the pilot is ignited, the
sparking and &king noise should stop (this may be several minutes, particularly in new
installations where the gas lines may have a considerable amount of air). Within 30 to 60
secondsafter the pilot is ignited, the flame awitch bulb will be heated suf&iently to allow
the main gassolenoid to open and the oven burner to light when the thermostat is turned on.
It should be noted that the standing pilot and the electronic ignition do not cycle with the
thermostat. The standing pilot is automatically established and monitored each time the
power switch is on. If the pilot is ever extinguished by a momentary external interruption,
the spark igniter will automatically relight it without disturbing the cooking cycle.
II
WARNING:
IN THE EVENT OF MAIN BURNER IGNITION FAILURE, A 5 MKNUTE PURGE
PERIOD MUST BE OBSERVED PRIOR TO REESTABISHING THE IGNITION
SOUBCE.~THEEVENTAGASODORIsDETECTED,SHUTDOWNEQUIPMENT
AT TRE MAIN SHUTOFFVALVE AND CONTACTTHE LOCAL GAS COMPANY
OR GAS SUPPLIBR FOR SERVICE.
2. STANDBY SHUTDOWN: Place the power awitch in the “OFF” position.
3. coMPLETE SHUTDOWNr Place the power switch in the “OFF” position and place the
oven gas supply line shutoff valve in the closed position.
4. RELIGHTING: Place the oven gas supply line shutoff valve in the open position and place
the power switch in the “ON’ position.
C. SPARK IGNITRR FAILURE - In the event the apark igniter fails, the unit may still beoper-
ated by camfully following these instructions:
1. Turn thermostat to the “OFF” position.
2. Turn power awitch to the “OFF” position.
3. WAITAMINIMUM OF 5 MINUTES BEFORE PROCEEDING.
4. Turn power switch to the “Ow position.
5. Immediately light pilot with a long match.
6. After 30 to 60 seconds, the flame switch will allow the main oven burner gas to flow when
the thermostat is tumed on.
The pilot will now stay ignited aslong as the power awitch remains “ON.” If the power switch
is turned “OFF,” repeat the above instructions.
ITISINTEMlEDTHATTHEOVENBEOPERATEDINTHEABOVE~ONLY~
EMERGENCY SITUATIONS AND ONLY WHILE IT IS A’lTENDED. DO NOT LEAVE THE
PILOT LIT OVERNIGHT; SHUT OFF THE POWER SWITCH. A QUALIFIED SERVICEMAN
MUST BE CALLED PEOMPTLY.
D. NORMAL OPERATION - During normal daily operation, it is imperative that the oven iluing
hole (2 inch dia.), located at the front of the oven interior top, not be blocked off by any utensil
used in the oven,
E. Due to line voltage, gas valve operation and blower motor induced draft, oven will not operate
during power failure.
GRADUATED HEAT TOP MODELS
1. Remove center lid of top casting.
2. Light pilot. Pilot flame should be 314” long.
3. Tum on main burner. It should burn with a atable flame 1%” long. Flame height should not
extend above top of the plate. Orifice size is fixed and should not be changed.
4. Turn burner valve to low. The simmer flame should be 3116” high.
SECTIONAL RANGES
SECTION TWO - USER’S GUIDE
Litho in U.S.A.
4-92

OPERATiON B
UNIFORM MEAT TOP MODELS
1. Remove top plates.
2. Light pilots. Pilots should be 314” long.
3. Turn on main burner. It should burn with a stable flame l/2” to 314” long. Flame height
should not extend above top of the plate. orifice size is fixed and should not be chauged.
4. Turn burner valve tc low. The simmer flame should be a steady l/8” minimum and l/4” max-
imum at each port.
FRY TOP (GRIDDLE) MODELS
1.
2.
3.
4.
5.
6.
Raise Fry Top casting approximately 12” by lifting front. Block securely with two 12” long
two-by-fours.
Light pilots. Pilot flame should be 3/4” long.
Main burner flames should besteady, blue flame l12 ” to 5/8” long. orifice size is fixed and should
not be changed.
Turn burner valve to low setting. The flame should be a steady l/8” minimum and l/4” max-
imum on each port.
Lower griddle intc position and observe burner operating characteristics through slots in top
area of grease trough
IMPORT- For “break-in” of new griddle, see GRIDDLE in Maintenance Section.
THERMOSTAT CONTROL GRIDDLE MODELS
1. Raise griddle at front soit is approximately 8” high and block securely with (2) two-by-fours.
Take CARE not tc strain capillary tubes by raising griddle too high.
2. The sensing bulbs must be fully inserted into the tubular holders welded to the underside of
the griddle.
3. Light pilots. pilot flame should be 3/4” long.
4. Set thermostat dial to maximum and turn on main valve.
5. Main burner should have l/2” to 5/8” steady flame. Turn off burner.
6. Lower griddle carefully into position taking extreme care that capillary tubes are coiled into
manifold compartment. NEVER leave any part of the capillary tube in the burner compartment.
7. Observe burner flame through slots in greasetrough with thermostat dial at maximum for five
minutes. Then turn dial to its lowest setting and observe by-pass flame which should be a l/8 ”
minimum and 114” maximum on each port.
8. IMPORTANT: For %eak-in” of new griddle, see GRIDDLE in Maintenance Section.
9. Take care that griddle thermostat and oven thermostat dials are put on proper controls. They
are marked on center inserts of dial.
GRATE TOP BURNER MODELS
1. Raise grate. Light pilots. Pilot flame should be l/2” to 5/8” long. Lower grate.
2. Turn valve to HIGH. Flame should be steady blue, and impinge on underside of pot placed
on grate.
3. ‘hrn burner valve to LOW. The simmer flame should be a steady l/8 ’ minimum, l/4 ” maximum
at each port.
MODELS 1423DHT, 1363DHT, 13fXDHT, OR 1424DHT
-COMBINED UNIFORM HEATTOP & GRATE TOP
Same as Open Top Burners (above) except flame on Hot Top section should be smaller and just
touch the underside of tire Hot Top plate.
NOTE: All model top sectionpilots are NOT SAFETY VALVE PILOTS and when OUT, they do NOT
INTERRUPT the flow of gasto the burner, consequently, it is the responsibility of the operator to
visually check the ignition of the burners immediately after the burner valve has been
turned to ON. Should ignition fail after 4 seconds,turn valve off and wait 5 minutes. Check pilot
and relight if out before trying again.
SECllONAL RANGES
SECIION TWO - USER’S GUIDE
PAGE 5

COOKING HINTS
COOKlNG TIPS (th~ection-Type Oven):
A.
B.
C.
D.
E.
F.
G.
FROZEN ENTREE PRODUCTS: Punch holes in lid before heating. Tent lid if product has
a tendency to stick, i.e., lasagne or macaroni and cheese. Use manufacturer’s convection oven
directions for time and temperature or reduce conventional oven temperature 50 degrees for
a 6% size pan load. Some products may cook in 10 to 15 minutes less time than recommended
for convection ovens if prepared from frozen in a 6 pan load.
FRUlT PIES: Use temperature and time from manufacturer’s directions for convection ovens
for a 12 pie load placed on 3 bun pans.
ROLLS - YEAST? Use temperature and time recommended by manufacturer for convection
ovens for a 3 pan load.
POTATOES - PRE-BLANCBED, F’ROZBNz Spread on ungreasedb~pans,3pansperload.
Bake at 400 degrees F, s&ring once, for 15 to 18 minutes.
FISH PORTIONS - BREADED, PRECOOKED: Use manufacturer’s recommended tem-
perature and time for convection oven for a 3 pan load.
POTATOES -BARING, 8 OZ. SIZE: Wash and wrap in potato foil. Place 30 potatoes on
18x24bunpan-3pansperload.Bakein4OOdegreeFovenfor1hour.
TOP ROUND OF BEEF, NO. 168: Set oven at 250 degrees F. Place trimmed roast on pan.
For 14 - 16 pounds: 140 degrees rare - 14 minutes/pound; 150 degrees medium - 16
minutes/poun& 160 degrees well done - 1% minutes/pound.
SUGGESTIONS Convection-Qpe Ovenk
If cakes are dark on the sides
and not done in the center . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lower oven temperature.
Ifcakeedgesaretoobrown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . reducemunberofpansor
lower oven temperature.
If cakes have light outer color. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . raise temperature.
Ifcakesettlesslightlyinthecenter . . . . . . . . . . . . . . . . . . . . . . . . . . bakelongerorraiseoven
temperature slightly. Do not
open doors too often for long
periods.
Ifpies have uneven color. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . reduce number of pies per
rack.
Ifmeatsarebrownedandnotdoneincenter . . . . . . . . . . . . . . . . . . . loweroventemperatureand
roast longer.
If meats are well done and not browned. . . . . . . . . . . . . . . . . . . . . . . raise temperature. Limit
amount of moisture.
Ifcakeripples.... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . overloading pans or batter is
toothin.
If there is excessive meat shrinkage. . . . . . . . . . . . . . . . . . . . . . . . . . lower oven temperature.
If cakes are too coarse . . . . _. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . lower oven temperature.
SECTIONAL RANGES
SECTlON TWO - USER’S GUIDE
PAGE 6
btho in U.S.A.
4-92

COOKING HINTS di
3zL
GUIDE TO BAKING TIMES AND TEMPERATURES (Convection-‘Ilpe Oven):
ORDINARY CONVECTION OVEN OPERATION: As a guide, set oven temperatures 25 to 50
degreeslower 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 factors. Use
this chart to develop your own cooking techniques.
PRODUCT
Hamburgerbuns,3oz.-4”
Yeastrolls-102.
Fruit pies,46 oz.frozen
Eggcustard pies,44 oz.frozen
Dutch applepies, 46oz.,fnnen
Bakedpotatoes,8 oz.
Pm-blanchedpotatoes,frozen
Fish portions, precooked,
breaded,3oz.
Idamoni&&eese,6lb.
- 4oetemp.
Lasagnew/meat sauce,6 lb.
- 40” temp.
Lasagnew/meat sauce,
6 lb. - frozen
Salisbury steakw/gravy, 6 lb.
- 4o” temp.
TIMING/
MIN.
18
10
50
60
50
60
16
16
45
60
75
45
375”
400”
3759
325’
350”
400’
400”
4oo”
400”
360”
350”
400”
NO. OF
COUNTPER
RACKS USED PAN/RACK
3 24
3 48
3 4
3 4
3 4
3 30(wrapped)
3 5
lb.
3 32
3 2-61bs.
3 2-61bs.
3 2-61bs.
3 2-6lbs.
Topround ofbeefNo. 168
14 lb. - tate
14lb. - medium
14lb. - well done
14oointernal
14 nlin.flb.
150”internal
16min./lb.
160”internal
17%min./lb.
250” 1 l-2
250” 1 l-2
250” 1 l-2
r
WARNING
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRXBUTION PROBLEMS
INOvENS.~CAREMusTBEUSEDwHENPLAcING~~MlIL
IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE TBE AIR
FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY
IF ITS USE IS ASCERTAINED TO BE A PROBLEM.
SECITONAL RANGES
SECTION TWO - USER’S GUIDE
PAGE7