Southbend CG/22SC - Manual (Page 4)

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PECIFICATIONS EZ C
OM
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OMBINATION
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VEN
P AGE 4 O PERATOR ’ S M ANUAL 1182851 REV 2
SPEC
IFICATIONS
S
PECIFICATIONS
The Southbend EZ Com is a combination convection oven and convection steamer. The oven can cook with
dry heat (“oven” mode, 145°F to 500°F), steam (at 215°F), or moist heat (“combi” mode, 145°F to 500°F).
Two fan speeds are available. The operator can press a button to inject steam while cooking in oven mode.
A “cool-down” mode rapidly cools the oven with forced air and a cool-water spray.
The five eleven-position racks can hold five 2.5" x 18" x 26" pans or ten 2.5" x 12" x 20" pans.
A hand-held spray hose is convenient for rinsing the oven cavity. The oven cavity and a drain trough along
the bottom edge of the door opening drain out tubes on the back of the oven. A digital timer can be set as a
reminder to the operator. There is no boiler, so no routine de-liming is necessary.
The Model CG/12SC consists of one oven mounted on legs, while the Model CG/22SC consists of two
stacked units that have separate utility connections. Both models have casters as standard equipment.
GAS
Heat is supplied by gas burners that burn either natural gas of propane (specified when the EZ Com is
ordered, but field convertible). Burners total 90,000 BTU for a Model CG/12SC and 180,000 BTU for a Model
CG/22SC. Supply pressure should be greater than 7" W.C. for natural gas or greater than 11" W.C. for
propane. A 3/4" NPT male connector located on the back of each oven.
The EZ Com has an intermittent standing pilot. When the unit is turned on, the lighting sequence is
controlled by an ignition module. A hot surface ignitor ignites the pilot, which stays lit for the entire time the
EZ Com is turned on and the flame is proven by a flame sensor.
WATER
Cold water consumption is regulated to approximately 0.5 gallons per minute per oven. Water pressure must
be in the range 30 psi (205 kPa) to 60 psi (410 kPa). To minimize service problems and to meet warranty
requirements, a water treatment system (softener) is recommended if water quality does not meet the
following specifications: total dissolved solids (TDS) 60 ppm, hardness 2 grains or 35 ppm, pH factor 7.0 to
7.5. A 3/8" female NPT “tee” connector is located on the back of each oven.
WATER DRAINS
Each oven cavity is drained out a 2" OD tube extending from the back of the oven. An adjacent, 3/4" OD
tube drains the front drain trough of each oven. The drain tubes must be unobstructed and free-venting to
atmospheric pressure! See page 14 for more drain information.
ELECTRICITY
Each oven of 120-volt units can draw a maximum of 8.0 amps (use a 15 amp circuit breaker for each oven)
through a six-foot cord with a three-prong plug that plugs into a standard 120 VAC, 60 Hz, 1-phase outlet.
Each oven of 208-volt units can draw a maximum of 4.0 amps (use a 15 amp circuit breaker for each oven)
and has a terminal block inside the right-side compartment that must be wired to a 208 VAC, 50-60 Hz, 1-
phase source.
CLEARANCES AND VENTILATION
For non-combustible adjacent surfaces, no clearance is required on the sides or bottom. See page 11 for
details. A flue riser is attached to the left-rear corner of the oven. Installation under a hood is recommended.
CONSTRUCTION
The exterior of the oven is #4 finish stainless steel, except for the aluminized-steel back. The door (both
sides) and oven interior (including heat exchangers and baffle) are #316 stainless steel. The single insulated
door is hinged on the left, and has a positive door catch with a single-action release.