Southbend S560AA User manual

OWNER’S MANUAL 1188716 (09/07)
$21.00 500 SERIES RESTAURANT RANGES
MANUAL SECTION
Owner’s Manual
500 Series
Restaurant Ranges
Models 536A, 536D, 560AA, 560DD
560AA-2GR, 560AA-2TR, 560DD-2GR, 560DD-2TR
Model 536D Model 560DD
WARNING
This appliance shall be installed in conformity with the current regulations and used only in a well ventilated
location. Consult the instructions before installing and using the appliance.
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.
1100 Old Honeycutt Road, Fuquay-Varina, NC 27526 USA • www.southbendnc.com
IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________

SAFETY PRECAUTIONS 500 SERIES RESTAURANT RANGES
PAGE 2OF 48 OWNER’S MANUAL 1188716 (09/07)
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.
DANGER This symbol warns of immediate hazards that will result in severe injury or death.
WARNING This symbol refers to a potential hazard or unsafe practice that could result in injury or
death.
CAUTION This symbol refers to a potential hazard or unsafe practice that could result in injury,
product damage, or property damage.
NOTICE This symbol refers to information that needs special attention or must be fully understood,
even though not dangerous.
WARNING
FIRE HAZARD
FOR YOUR SAFETY
Do not store or use gasoline or other flammable vapors and liquids in the vicinity of cooking appliances.
Keep area around cooking appliances free and clear of combustibles.
Purchaser of equipment must post in a prominent location detailed instructions to be followed in the event the
operator smells gas. Obtain the instructions from the local gas supplier.
WARNING
BURN HAZARD
Contact with hot surfaces will cause severe burns. Always use caution when operating cooking appliances.
WARNING
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.
WARNING
ELECTRIC SHOCK HAZARD
For appliances that use electric power, disconnect the power to the appliance before cleaning. Do not remove
panels that require tools to remove.
NOTICE
This appliance is intended for commercial use, and is only for professional use. It shall be used by trained,
qualified people.
Warranty will be void if service work is performed by other than a qualified technician, or if other than genuine
Southbend replacement parts are installed.
Give this Owner’s Manual and important papers to the proper authority to retain for future reference.
Copyright © 2007 by Southbend. All rights reserved. Published in the United States of America.

500 SERIES RESTAURANT RANGES INTRODUCTION
OWNER’S MANUAL 1188716 (09/07) PAGE 3OF 48
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 maintenance, you will experience
years of reliable, trouble-free operation. For best results, read this manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
This manual is divided into six sections:
Introduction............................................3
Specifications.........................................4
Operation...............................................9
Cleaning & Maintenance........................13
Installation..............................................15
Service...................................................21
The serial plate is located on the inside surface of the kick panel (see Figure 1 below).
Read these instructions carefully before attempting installation. Installation and initial startup should be performed by
a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a
person experienced in and knowledgeable with the installation of commercial gas and/or electric cooking equipment)
then the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any
kind shall apply.
In the event you have questions concerning the installation, use, care, or service of the product, write to:
Southbend
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
www.southbendnc.com
Figure 1
Location of Serial Plate
Serial Plate is Located on
Inside Surface of Kick Panel

SPECIFICATIONS 500 SERIES RESTAURANT RANGES
PAGE 4OF 48 OWNER’S MANUAL 1188716 (09/07)
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 revisions do not
entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.
Southbend appliances are intended for commercial use only, not for household use.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45
kPa).
CLEARANCES
WARNING
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
There must be adequate clearance between ranges and combustible construction. Clearance must also be
provided for servicing and for operation.
Minimum Clearances:
Standard Oven Convection Oven Double Oven Base
Sides 10 inches 10 inches 10 inches
Back 10 inches 10 inches 10 inches
Floor zero zero zero
Ranges are suitable for installation on combustible floors.
Adequate clearance must be provided in the aisle and at the side and rear to allow the door to open sufficiently to
permit the removal of the racks and for serviceability.
On ranges with a convection-type oven, a minimum of 2 inches clearance must be allowed behind the motor and
the rear non-combustible enclosure. Care must be taken to provide adequate air circulation to prevent the motor
from overheating. No additional clearance from the sides and back is required for service as the ranges are
serviceable from the front.
ELECTRICAL REQUIREMENTS
Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be
electrically grounded in accordance with local codes, or in the absence of local codes, with the applicable national
codes. An electrical diagram is located on the rear of the range, near the motor.
Usually the range is furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz,
single-phase prong plug. Total maximum power for 115V units is 4.8 amperes.
The range can be ordered to operate on 208V 60Hz 1-phase or 3-phase current, in which case the electric power
supply must be wired to one or two junction boxes (one for each oven), each with a terminal block on the rear of the
range. Total maximum power for 208V units is 2.6 amperes.

500 SERIES RESTAURANT RANGES SPECIFICATIONS
OWNER’S MANUAL 1188716 (09/07) PAGE 5OF 48
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). The serial plate 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 4"
W.C. (0.99 kPa). For propane gas, it is set to 10" W.C. (2.48 kPa).
If applicable, the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance
with local codes, or in the absence of local codes, with the applicable national codes.
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 performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems
and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold
pressure.
An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to
which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases.
NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has
been put into operation. Test pressure should not exceed 14" W.C. (3.47 kPa).
GAS REQUIREMENTS
Burners (number of and BTU/hour)
Model Number Open Oven Griddle Total BTU/hour
536A 6@27,000 Nat
6@21,000 LP 1@32,000 Nat 1@30,000 LP - 194,000 Nat 156,000 LP
536D 6@27,000 Nat
6@21,000 LP 1@45,000 Nat 1@40,000 LP - 207,000 Nat 166,000 LP
560AA 10@27,000 Nat
10@21,000 LP 2@32,000 Nat 2@30,000 LP - 334,000 Nat 270,000 LP
560DD 10@27,000 Nat
10@21,000 LP 2@45,000 Nat 2@40,000 LP - 360,000 Nat 290,000 LP
560AA-2GR
560AA-2TR 6@27,000 Nat 6@21,000 LP 2@32,000 Nat 2@30,000 LP 3@16,000 Nat 3@16,000 LP 274,000 Nat 234,000 LP
560DD-2GR
560DD-2TR 6@27,000 Nat 6@21,000 LP 2@45,000 Nat 2@40,000 LP 3@16,000 Nat 3@16,000 LP 300,000 Nat 254,000 LP

SPECIFICATIONS 500 SERIES RESTAURANT RANGES
PAGE 6OF 48 OWNER’S MANUAL 1188716 (09/07)
DIMENSIONS
The dimensions of the restaurant range are shown in Figure 2 below and on the next page.
Figure 2
AA
BB
C
D D
E
E
FF G G
II
JJ
KK
L
L
MM
NN
P
ORR R
Q
Electrical Connections
(for ranges with convection ovens)
ElectricalConnection GasConnection
GasConnection
Side View of RangesWITH Convection Oven Side View of Ranges WITHOUT Convection Oven
Electrical
Connection
GasConnection
O
GasConnectio
n
24"Griddle
O

500 SERIES RESTAURANT RANGES SPECIFICATIONS
OWNER’S MANUAL 1188716 (09/07) PAGE 7OF 48
EXTERIOR DIMENSIONS
Exterior Dimensions in Inches and (Millimeters)
Model Number A B C D E F G H I J K
Cook Top
Height
L
Door
Depth
M
Oven
Bottom
N
536A 36.5"
(927) 45.25" (1149) 10" (254) 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
536D 36.5"
(927) 36" (914) - 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
560AA
560AD 60.75" (1543) 45.25" (1149) 10" (254) 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
560DD 60.75"
(1543) 36" (914) - 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
560AA-2GR
560AA-2TR 60.75" (1543) 45.25" (1149) 10" (254) 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
560DD-2GR
560DD-2TR 60.75" (1543) 36" (914) - 31.25" (794) 33" (838) 11" (279) 2.75" (70) 59.5" (1511) 22.5" (587) 31.0" (787) 6" (152) 37.0" (914) 15.5" (394) 13" (318)
See table below for dimensions O, P, Q, and R.
INTERIOR DIMENSIONS AND UTILITY CONNECTIONS
Left (or Only) Oven
Interior Dimensions Right Oven Interior Dimensions Gas Connection
Location Electric Connect. Location
Model Number Width Depth Height Width Depth Height O* P* Q* R*
536A 26.125”
(664) 24” (610) 14.25” (362) - - -
3.25”
(82) 30.25” (768) 24” (610) 6” (152)
536D 26”
(660) 26.5” (673) 14” (356) - - -
3.25”
(82) 30.25” (768) - -
560AA 26.125”
(664) 24” (610) 14.25” (362) 26.125” (664) 24” (610) 14.25”
(362) 3.25” (82) 30.25” (768) 24” (610) 6” (152)
560DD 26”
(660) 26.5” (673) 14” (356) 26” (660) 26.5”
(673) 14” (356) 3.25” (82) 30.25” (768) - -
560AA-2GR
560AA-2TR 26.125” (664) 24” (610) 14.25” (362) 26.125” (664) 24” (610) 14.25”
(362) 3.25” (82) 30.25” (768) 24” (610) 6” (152)
560DD-2GR
560DD-2TR 26” (660) 26.5” (673) 14” (356) 26” (660) 26.5”
(673) 14” (356) 3.25” (82) 30.25” (768) - -
* See figure on previous page for location of utility connections.
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 ranges 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 range at the top by the control
panel, or the bottom just below the oven compartment, as combustion air enters through these areas.
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s
instructions.
Canopies are set over ranges, ovens, etc., for ventilation purposes. It is recommended that a canopy extend 6" past
the appliance and the bottom edge be located 78" above the floor. Filters should be installed at an angle of 45° or
more from the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip
pan, unusually installed with a filter.

SPECIFICATIONS 500 SERIES RESTAURANT RANGES
PAGE 8OF 48 OWNER’S MANUAL 1188716 (09/07)
A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may
extinguish pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.
The exhaust fan should be installed at least 2" above the vent opening at the top of the range.
If the range is connected directly to an outside flue, a CSA design-certified down draft diverter must be installed at the
flue outlet of the oven and connected to the flue.
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.

500 SERIES RESTAURANT RANGES OPERATION
OWNER’S MANUAL 1188716 (09/07) PAGE 9OF 48
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 in an explosion, in the event of main burner ignition failure wait five
minutes before attempting to relight the pilot or burner.
The controls for the burners and oven(s) are located on the valve panel on the front of the range.
If the pilots need to be lit, follow the steps listed in each section below.
LIGHTING AFTER GAS HAS BEEN SHUT OFF
When turning the main gas supply on after the gas supply has been shut off, do the following:
1. Make sure the gas supply valve, located on the front valve panel, is in the OFF position.
2. Make sure all of the control valves are in the OFF position.
3. Turn on the incoming gas supply.
4. Turn the gas supply valve, located on the front valve panel, to the ON position.
5. Light the pilots as described below.
6. Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.
OPERATION OF TOP BURNERS
To operate a top burner, turn the corresponding control knob on the front panel to the desired flame level.
Each top burner has its own pilot. If a top-burner pilot needs to be lighted, do the following:
1. Turn all the top-burner control knobs to the OFF position.
2. Depress and hold down the spark switch (the black button located between the control valves). A spark from the
igniter to the pilot can be seen and heard. When the pilot lights, release the spark switch.
On models equipped with open top Flame Failure, turn one of the top-burner control knobs to the pilot position,
push the knob inward, and hold it in place. Depress and hold down the spark switch (the black button between
the control valves). A spark from the igniter to the pilot can be seen and heard. When the pilot lights, release the
spark switch, but continue holding the knob in for 30 to 45 seconds. When the knob is released, the pilot should
remain lit.
3. Repeat step 2 for the all other top-burner pilots that need to be lighted.
OPERATION OF OVEN
To operate an oven, turn the oven-thermostat knob on the front panel to the desired temperature. On convection ovens,
the blower is controlled by an ON-OFF switch.
Each oven has its own pilot. If an oven pilot needs to be lighted, do the following:
1. Turn the oven thermostat to the OFF position.
2. For convection ovens, turn the fan switch to the OFF position.
3. Open the oven door and remove the oven bottom and fire plate to expose pilot and burner.
4. Open the kick panel below the oven door and depress red button on oven safety valve.

OPERATION 500 SERIES RESTAURANT RANGES
PAGE 10 OF 48 OWNER’S MANUAL 1188716 (09/07)
5. Light constant pilot (the pilot without a capillary tube holder).
6. Close the kick panel and replace the fire plate and oven bottom.
OPERATION OF NON-THERMOSTATIC GRIDDLES
Ranges can be ordered with non-thermostatic griddle sections. Each griddle 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.
If a non-thermostatic griddle pilot needs to be lighted, do the following:
1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood.
2. Ignite pilot tube located under all burners with port at each side of burners. Pilots are supplied and adjusted by a
common valve located below the filter on the manifold.
3. Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the
griddle burners through holes in valve panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16
mm) high steady blue flame. Adjust if necessary.
OPERATION OF THERMOSTATIC GRIDDLES
Ranges can be ordered with thermostatic griddle sections. Each griddle 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.
If a thermostatic griddle pilot needs to be lighted, do the following:
1. Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood.
2. The thermostat sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside
of the griddle.
3. One pilot tube is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted
by a common valve on the manifold. Light the pilots.
4. Carefully lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in valve
panel compartment. NEVER leave any part of the capillary tube in the burner compartment.
5. Set the griddle thermostat dials to maximum, one at a time, and observe the griddle burners through holes in
valve 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 valve panel. When the thermostat knob is set “LOW” the burners
should have a 1/8" to 1/4" (3 to 6 mm) high steady blue flame. Adjust if necessary.
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.

500 SERIES RESTAURANT RANGES OPERATION
OWNER’S MANUAL 1188716 (09/07) PAGE 11 OF 48
TROUBLESHOOTING BY OPERATOR
The following table lists the possible causes and solutions of problems that may occur during operation.
Problem Possible Causes and Solutions
A top burner will not light. – Check pilot position.
– Check and light the burner’s pilot.
– Check gas supply to range.
Oven will not heat up. – Check and light the oven pilot.
– Check gas supply to range.
Blower of convection oven is not running. – Check that the oven’s blower control switch is in ON position.
– Check electricity supply to range.
Pilot(s) will not remain lit. – Check gas supply to range.
– Check pilot adjustment.
If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is
likely not within the range.
If the problem only occurs for the range, and if the above solutions to do not solve the problem, call for repair service.
TROUBLESHOOTING CONVECTION-OVEN COOKING PROBLEMS
If… then…
Cakes are dark on the sides and not done in the center… lower oven temperature.
Cake edges are too brown… reduce number of pans or lower oven temperature.
Cakes have light outer color… raise temperature.
Cake settles slightly in the center… bake longer or raise oven temperature slightly. Do not
open doors too often for long periods.
Pies have uneven color… reduce number of pies per rack.
Meats are browned and not done in center… lower oven temperature and roast longer.
Meats are well done and not browned… raise temperature. Limit amount of moisture.
Cakes ripple… overloading pans or batter is too thin.
There is excessive meat shrinkage… lower oven temperature.
Cakes are too coarse… lower oven temperature.
WARNING
THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME
CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT
BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT
WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.

OPERATION 500 SERIES RESTAURANT RANGES
PAGE 12 OF 48 OWNER’S MANUAL 1188716 (09/07)
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. 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.
Time and temperatures will vary depending upon load, mix, size of portion, and other factors. Use the following chart to
develop your own cooking techniques:
Product Timing (minutes) Temperature Setting Number of Racks Used Count per Pan/Rack
Hamburger buns, 3 oz. - 4" 18 375° 2 24
Yeast rolls - 1 oz.
Use temperature and time recommended by
manufacturer for convection ovens for a 3 pan load.
10 400° 2 48
Fruit pies, 46 oz. frozen
Use temperature and time from manufacturer’s directions
for convection ovens for a 12 pie load placed on 3 bun
pans.
50 375° 2 4
Egg custard pies, 44 oz. frozen 60 325° 2 4
Dutch apple pies, 46 oz. frozen 50 350° 2 4
Baked potatoes, 8 oz.
Wash and wrap in potato foil. Place 30 potatoes on 18 x
24 bun pan — 3 pans per load. Bake in 400°F oven for 1
hour.
60 400° 2 30 (wrapped)
Pre-blanched potatoes, frozen
Spread on ungreased bun pans, 3 pans per load. Bake
at 400°F, stirring once, for 15 to 18 minutes.
16 400° 2 5 lb.
Fish portions, pre-cooked, breaded, 3 oz.
Use manufacturer’s recommended temperature and time
for convection oven for a 3 pan load.
16 400° 2 32
Macaroni & cheese, 6 lbs. - 40° temp. 45 400° 2 2-6 lbs.
Lasagna w/meat sauce, 6 lb. - 40° temp. 60 350° 2 2 - 6 lbs.
Lasagna w/meat sauce, 6 lb. - frozen 75 350° 2 2-6 lbs.
Salisbury steak w/gravy, 6 lb. - 40° temp. 45 400° 2 2-6 lbs.
Top round of beef No. 168
14 lb. - rare 140° internal
14 min./lb. 250° 1 1 - 2
14 lb. - medium 150° internal
14 min./lb. 250° 1 1 - 2
14 lb. - well done 160° internal
14 min./lb. 250° 1 1 - 2

500 SERIES RESTAURANT RANGES CLEANING &MAINTENANCE
OWNER’S MANUAL 1188716 (09/07) PAGE 13 OF 48
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 amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
Keep exposed, cleanable areas clean at all times.
DAILY CLEANING
1. Turn all controls to OFF and allow time for the range to cool.
2. Remove, empty, and clean drip trays.
3. Wipe clean all cooking surfaces.
CLEANING OVEN INTERIOR
WARNING
FOR YOUR SAFETY, BEFORE CLEANING A CONVECTION OVEN DISCONNECT THE POWER SUPPLY.
WHEN CLEANING THE BLOWER WHEEL, BE SURE THAT THE POWER SWITCH IN THE “OFF” POSITION.
Allow oven to cool. Remove porcelain enameled oven bottom. Clean by rubbing with strong detergent and Brillo pad
or similar scrubber. “Spill-overs” should be cleaned from the bottom as soon as possible to prevent carbonizing and a
“burnt-on” condition. For stubborn accumulations, commercial oven cleaners are recommended.
The porcelain oven door lining can be cleaned in a similar manner.
The side, rear and top lining should be wiped only with a cloth dampened with a mild detergent and water. Avoid using
excessive amounts of water, as this may drip into burner compartment and deteriorate the metal in that area. Do not
use strong commercial cleaners or abrasive pads on the side, rear or top linings, as they may damage the finish or
leave gray residue.
PERIODIC CLEANING AND MAINTENANCE
At least monthly, clean around burner air mixers and orifices if lint has accumulated and visually check proper pilot
operation.
At least twice a year, examine and clean the range hood and venting system.
If range-top spillage should occur, it may be necessary to clean around pilot areas, air mixer, and under burners. Use
a wire brush if necessary.
If any burners become clogged, remove and clean them. Allow interior to drain. Dry thoroughly before replacing.
BLUE BAKED-ENAMEL SURFACES
Wash interior blue baked-enamel surfaces with a hot, mild detergent or soap solution to clean off all grease deposits.
Dry thoroughly with a dry cloth.

CLEANING &MAINTENANCE 500 SERIES RESTAURANT RANGES
PAGE 14 OF 48 OWNER’S MANUAL 1188716 (09/07)
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 the metal. Rubbing cleanser, as gently as possible,
in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing
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. Refinishing may then be required.
“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to
excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and
are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure
calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS
scouring pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to equipment
during slack periods.
BRIGHT-ANNEALED 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.
Never use any abrasive cleaner, pad, wire brush, scrapper, or file to remove material from the bright-annealed
surfaces.
CARE OF GRIDDLES
New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new
griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring
each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda,
to season it. Never allow water on a hot griddle and never wash it with soap and water.
Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat griddle slowly because quick heat
may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never place
utensils on griddle. Do not overheat griddle above 550°F (288°C), as this will cause warpage or breakage.
Do not use any type of steel wool. Small particles may be left on the surface and get into food products. Do not clean
spatula by hitting the edge on the griddle plate. Such action will only cut and pit the griddle plate, leaving it rough and
hard to clean.
Do not waste gas or abuse equipment by leaving valves at “Full On” position or thermostat at a high temperature if not
required. During idle periods, set valves at “Low” position or thermostats to low temperature settings to keep griddle
warm. Reset valves or thermostats, as required, for periods of heavy load. Turn valves or thermostats to OFF at end
of daily operation.

500 SERIES RESTAURANT RANGES INSTALLATION
OWNER’S MANUAL 1188716 (09/07) PAGE 15 OF 48
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.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45
kPa).
NOTICE
EXHAUST FANS AND CANOPIES: It is recommended that the range be installed under a ventilation hood.
Consult local codes for proper installation of hoods. Proper ventilation is the owner’s responsibility. Any problem
due to improper ventilation will not be covered by warranty.
NOTICE
In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation
hoods shall comply with 248 CMR interlocking requirements.
STEP 1: UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has assumed
responsibility for its safe transit and delivery. If damaged equipment is received, either apparent or concealed, a
claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be
signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier
can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not
apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all
contents plus all packing material.
Do the following:
1. Cut the banding straps and remove the corrugated cardboard surrounding the range. If legs were shipped in
the same container, set them aside for installation in later steps of this procedure. Do not remove any tags or
labels attached to the range until the range is installed and working properly.
2. Lift the flue riser off the front of the skid (see Figure 3) and set it aside for installation later in this procedure.
3. Pull the shelf assembly out from under the base and set it aside for installation later in this procedure.
4. Unbolt the shipping hold-down brackets from the skid, then remove the brackets from the range.
5. If the range is to be installed on legs, go to Step 2a.
If the range is to be installed on casters, go to Step 2b.

INSTALLATION 500 SERIES RESTAURANT RANGES
PAGE 16 OF 48 OWNER’S MANUAL 1188716 (09/07)
Figure 3
Unpacking
Flue Riser
Skid
Base
Shelf
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 up” and support the range
with an adequate blocking arrangement strong enough to support the load.
2. Attach the four leg pads to the bottom of the range using the lock washers and machine screws. The
mounting holes are pre-drilled and threaded.
3. Screw the legs into the holes in the centers of the leg pads.
4. Lower range gently onto a level surface. Never drop or allow the range to fall.
5. Use a level to make sure that the range surface is level. The legs can be screwed in or out to lower or raise
each corner of the range.
6. Go on to Installation Step 3.
Figure 4
Installation of Legs

500 SERIES RESTAURANT RANGES INSTALLATION
OWNER’S MANUAL 1188716 (09/07) PAGE 17 OF 48
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 Fuel,
CAN1-6.9, (2) 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, and (3)
the restraining means should be attached to a frame member on the back of the unit.
A set of four casters is packed with ranges ordered with casters (instead of legs).
A threaded leg pad is fastened to the base frame at each corner. Each caster has a corresponding mating thread. The
casters can be adjusted to overcome a slightly uneven floor. Casters are provided with a Zerk fitting for proper
lubrication when required.
1. Raise range sufficiently to allow leg pads and casters to be attached. For safety, “shore up” and support the
range with an adequate blocking arrangement strong enough to support the load.
2. Attach the four leg pads to the bottom of the range using the lock washers and machine screws. The
mounting holes are pre-drilled and threaded.
3. Screw the casters into the holes in the centers of the leg pads. Install the casters that have a locking brake
under the front of the range.
4. Lower range gently onto a level surface. Never drop or allow the range to fall.
5. Use a level to make sure that the range surface is level. The casters can be screwed in or out to lower or raise
each corner of the range. After the range has been leveled, tighten the lock nuts.
Figure 5
Installation of Casters
6. Secure the restraining-device bracket (item “B” in the following illustration) to a wall stud located as close as
possible to the appliance connector inlet and outlet connections. Use four #12 screws (items “C”) and plastic
anchors (items “A”) if necessary.
7. Install eye-bolt (item “F”) to a frame member on the rear of the equipment. After checking carefully behind the
frame member for adequate clearance, drill a 1/4" (6 mm) hole through the frame member.
8. Thread hex nut (item “G”) and slide the washer (item “H”) onto the eye-bolt. Insert the eye-bolt through the 1/4"
(6 mm) 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.

INSTALLATION 500 SERIES RESTAURANT RANGES
PAGE 18 OF 48 OWNER’S MANUAL 1188716 (09/07)
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
HF
I
G
E
D
A
B
C
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 to a frame member on the back of the range.

500 SERIES RESTAURANT RANGES INSTALLATION
OWNER’S MANUAL 1188716 (09/07) PAGE 19 OF 48
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
Single-Oven Models Dual-Oven Models
STEP 4: ELECTRICAL CONNECTION (FOR CONVECTION-OVEN MODELS ONLY)
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 (see Figure 1 on page 3).
Ranges are factory-equipped either with a power cord or with one or two two-pole terminal blocks (one for each oven),
located behind cover plate(s) located on the rear of the range. To connect the supply wires, remove the appropriate
cover plate. Route the supply wires and the grounding wire through the strain relief fitting to the terminal block. Insert
the supply wires, one each, into the two poles of the terminal block and tighten the screws. Insert the ground wire into
the grounding lug and tighten the screw. Re-attach the cover plate.
Three phase ranges are wired as above, using only two supply wires. The third wire is not used and must be properly
terminated.
All ranges are shipped wired as specified by factory order. Conversion between single-phase and three-phase can be
accomplished by referring to phase loading and line amperes chart on wiring diagram for wire size and ampere
requirements.
STEP 5: GAS CONNECTION
If this equipment is being installed at over 610 meters altitude and that information was not specified when ordered,
contact the appropriate authorized Southbend Service Representative or the Southbend Service Department. Failure
to install with proper orifice sizing will result in poor performance and may void the warranty.
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.

INSTALLATION 500 SERIES RESTAURANT RANGES
PAGE 20 OF 48 OWNER’S MANUAL 1188716 (09/07)
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 performance. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems
and affect burner operating characteristics. A 1/8" pressure tap is located on the manifold to measure the manifold
pressure.
The gas supply line to the range should be no smaller than the inside diameter of the pipes to which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHLY FOR GAS LEAKS. USE ONLY
SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN FLAME TO CHECK FOR GAS
LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER THE RANGE HAS BEEN PUT INTO
OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C. (3.47 kPa).
STEP 6: CHECK THE INSTALLATION
Check the installation of the range, as follows:
1. Check that all screws and bolts are tightened.
2. Check that the electrical and gas connections have been made correctly.
3. With the range in the position that it will be operated, check that the range is level. If not, adjust the legs or
casters.
4. Check that the appropriate minimum clearances are satisfied (see page 4).
5. Check that the oven door(s) open and close properly.
6. Check that there is sufficient clearance in front of the range to open the oven door.
7. Wipe clean all surfaces.
STEP 7: CHECK OPERATION
Check the operation of the range, as follows:
1. Turn on the gas supply and, for convection-oven models, the electric power supply.
2. Light the burner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to
purge the system of air. Check for proper pilot-flame height and adjust pilots, if necessary.
3. Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air
shutters, if necessary.
4. On convection-oven models, turn on the blower(s) and check for proper operation.
5. Turn off the burners and oven.
STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE
Complete the installation by leaving the range ready for customer use:
1. Allow the range to cool.
2. Wipe clean all surfaces.
3. Unless the range is to be placed in service immediately, turn off the gas supply and (for convection-oven
models, the electricity supply.
4. Make sure that a copy of this manual will be available to the people who will operate and maintain the range.