First Choice Southbend 436A-CE Manuel utilisateur

SPARE PARTS DIAGRAM FOR

Restaurant Oven Ranges

436A-CE, 436D-CE, 460AA-CE, 460AD-CE,

and 460DD-CE

First Choice Group

Blakeney Way, Kingswood Lakeside

Cannock, Staffs, WS11 8LD

TEL: 01543 577778 FAX: 01543504141

Email: [email protected]

Web: www.firstchoice-cs.co.uk

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain

this manual for the life of the equipment:

Model #: __________________________

Serial #: __________________________

Date Purchased: ___________________

Owner’s Manual

Model 400-CE

Restaurant Ranges

Models 436A-CE, 436D-CE, 460AA-CE, 460AD-CE, and 460DD-CE

Model 436A-CE Model 460AA-CE

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

OWNER’S MANUAL 1182499

$18.00

MODEL 400-CE RESTAURANT RANGES

MANUAL SECTION RR

SAFETY PRECAUTIONS MODEL 400-CE RESTAURANT RANGES

SAFETY PRECAUTIONS

Before installing and operating this equipment, be sure everyone involved in its operation is fully trained and aware of

precautions. Accidents and problems can be caused by failure to follow fundamental rules and precautions.

The following symbols, found throughout this manual, alert you to potentially dangerous conditions to the operator,

service personnel, or to the equipment.

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.

PAGE 2OF 40 OWNER’S MANUAL 1182499

MODEL 400-CE RESTAURANT RANGES INTRODUCTION

INTRODUCTION

Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the

market.

You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet

the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are

verified through laboratory tests and field installations. With proper care and field 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 for Southbend Restaurant Ranges models 436A-CE, 436D-CE, 460AA-CE, 460AD-CE, and 460DD-

CE. This manual is divided into six sections:

Introduction ............................................3

Specifications.........................................4

Operation ...............................................8

Cleaning & Maintenance........................11

Installation..............................................13

Service...................................................19

The serial plate is located on the right side of the range (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

Figure 1

Location of Serial Plate

Serial Plate

OWNER’S MANUAL 1182499 PAGE 3OF 40

SPECIFICATIONS MODEL 400-CE RESTAURANT RANGES

SPECIFICATIONS

NOTICE

ENFORCEMENT: THE REQULATIONS WILL BE ENFORCED:

THIS APPLIANCE MUST BE INSTALLED IN ACCORDANCE WITH THE REGULATIONS IN FORCE WITHIN

THE COUNTRY OF DESTINATION. THIS APPLIANCE IS FOR PROFESSIONAL USE AND MUST ONLY BE

USED BY TRAINED PERSONNEL.

THE INSTALLATION MUST CONFORM WITH THE NATIONAL BRITISH STANDARDS, THE GAS APPLIANCES

(SAFETY) REGULATIONS 1992 (S. I. 1992/1629, AND THE GAS APPLIANCES DIRECTIVE (DIRECTIVE

90/396/EEC).

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 3.5 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 3.5 kPa.

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.

This appliance is intended for commercial use, and is only for professional use. It shall be used by trained,

qualified people.

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 254 mm 254 mm 254 mm

Back 254 mm 254 mm 254 mm

Floor 0 mm 0 mm 0 mm

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 51 mm 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.

DIMENSIONS

The exterior dimensions of the restaurant range are shown in Figure 2 on the next page.

The interior dimensions of a standard oven are 660 mm wide, 673 mm deep, and 355 mm high.

The interior dimensions of a convection oven are 662 mm wide, 609 mm deep, and 362 mm high.

PAGE 4OF 40 OWNER’S MANUAL 1182499

MODEL 400-CE RESTAURANT RANGES SPECIFICATIONS

Figure 2

Dimensions

927 1543

1067

864

203

756 756

787

305305 70 70

1511 1511

572 572

787 787

152 152

940

394 394

318

768

152

152 152

610

Electrical Connections

Electrical Connection Gas Connection

Gas Connection

Side View of Ranges with Convection Oven Side View of Ranges without Convection Oven

Dimensions in

millimeters

Electrical

Connection

Gas Connection

OWNER’S MANUAL 1182499 PAGE 5OF 40

SPECIFICATIONS MODEL 400-CE RESTAURANT RANGES

VENTILATION

WARNING

Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products

can cause headaches, drowsiness, nausea, or could result in death.

All 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.

All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed.

Provisions for an adequate air supply must be provided. Do not obstruct the front or rear of the range, as

combustion air enters through this area. 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 152 mm

past the appliance and the bottom edge be located 200 cm from 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. 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 51 mm above the vent opening at the top of the range.

If the range is connected directly to an outside flue, a CE 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.

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.

Number of Burners and Gas Requirement per Burner

Model Number Open Top Burners Oven Burner(s) Total Gas Requirement*

436A-CE 6 @ 32,000 BTU/hour (9.4 kilowatts) 1 @ 45,000 BTU/hour (13.2 kilowatts) 237,000 BTU/hour (69.5 kilowatts)

436D-CE 6 @ 32,000 BTU/hour (9.4 kilowatts) 1 @ 32,000 BTU/hour (9.4 kilowatts) 224,000 BTU/hour (65.7 kilowatts)

460AA-CE 10 @ 32,000 BTU/hour (9.4 kilowatts) 2 @ 45,000 BTU/hour (13.2 kilowatts) 410,000 BTU/hour (120.1 kilowatts)

460AD-CE 10 @ 32,000 BTU/hour (9.4 kilowatts) 1 @ 45,000 BTU/hour (13.2 kilowatts)

and 1 @ 32,000 BTU/hour (9.4 kilowatts) 397,000 BTU/hour (116.3 kilowatts)

460DD-CE 10 @ 32,000 BTU/hour (9.4 kilowatts) 2 @ 32,000 BTU/hour (9.4 kilowatts) 384,000 BTU/hour (112.5 kilowatts)

* Rated gas-requirement values are for natural gas.

These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to

0.99 kPa (4" W.C.). For propane gas, it is set to 2.48 kPa (10" W.C.).

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

PAGE 6OF 40 OWNER’S MANUAL 1182499

MODEL 400-CE RESTAURANT RANGES SPECIFICATIONS

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 3.47 kPa (14" W.C.).

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.

Convection-oven models are rated for 208/230 volts, 50/60Hz, 1-phase power, and have one or two junction boxes

(one for each oven) on the rear of the range (each with a terminal block). The maximum power requirement per oven

is 2.1 amperes at 208 volts or 2.5 amperes at 230 volts.

OWNER’S MANUAL 1182499 PAGE 7OF 40

OPERATION MODEL 400-CE RESTAURANT RANGES

OPERATION

DANGER

EXPLOSION AND ASPHYXIATION HAZARD

In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call

the emergency phone number of your gas supplier.

Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the

flow of combustion and ventilation air to and from cooking appliances.

CAUTION

To eliminate gas build up which could result in an explosion, in the event of main burner ignition failure a five

minute purge period must be observed prior to re-establishing ignition source.

The controls for the burners and oven(s) are located on the control panel on the front of the range.

To operate a top burner, turn the corresponding control knob to the desired flame level.

To operate an oven, turn the oven thermostat to the desired temperature. On convection ovens, the blower is

controlled by an ON-OFF switch.

If the pilots need to be lit, follow the steps listed 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 all of the control valves are in the OFF position.

2. Turn on the gas supply.

3. Light the pilots as described below.

4. Light the oven first and then wait six minutes before lighting top burners to purge all air from the range.

LIGHTING THE BURNER PILOTS

Each open-top burner is controlled by a knob on the front control panel and has its own pilot.

To light the burner pilots, do the following:

1. Turn all the burner control knobs to the OFF position.

2. Check to make sure the pilots are in the correct position.

3. Turn one of the burner control knobs to the pilot position, push the knob inward, and hold it in place.

4. While continuing to hold the knob in, light the corresponding pilot and allow the pilot to burn for 30 to 45

seconds. Release the knob. The pilot should remain lit.

5. Repeat steps 3 and 4 for the other pilots.

LIGHTING THE OVEN PILOT

Each oven is controlled by a knob on the front control panel.

To light the pilot of an oven, do the following:

1. Turn oven thermostat to OFF position.

2. For convection ovens, turn the fan switch to the OFF position.

3. Open door, remove oven bottom and fire plate to expose pilot and burner.

4. Open kick panel and depress red button on oven safety valve.

5. Light constant pilot (the pilot without a capillary tube holder).

6. Replace fire plate and oven bottom.

PAGE 8OF 40 OWNER’S MANUAL 1182499

MODEL 400-CE RESTAURANT RANGES OPERATION

SHUTDOWN OF ENTIRE RANGE

To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following:

1. Turn all burner control knobs to OFF.

2. Turn the oven thermostat knob(s) to the lowest temperature.

3. Turn-off the gas supply to the oven.

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 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.

If other appliances connected to the same source of gas or electricity are 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.

OWNER’S MANUAL 1182499 PAGE 9OF 40

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