Southbend Platinum Steakhouse Broiler - Manual (Page 10)

S TEAKHOUSE B ROILER
OWNER’S MANUAL 1190950 REV 2 (11/14) PAGE 10 OF 22
S TEP 3 : C ONNECT G AS S UPPLY
If the broiler is being installed at over 2,000 feet (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 broiler is design-certified for operation on natural or propane gases. The broiler is shipped configured and adjusted for
the type of gas specified by the purchaser, which is indicated on the serial plate (see Figure 1). Connect the broiler ONLY
to the type of gas for which it is configured and adjusted.
The broiler will have a 1” NPT female thread in the regulator at the rear of the unit, or may be connected by the front
manifold when connected to a battery of other sectional equipment.
Minimum supply pressure is 7” W.C. for natural gas, 11” W.C. for propane. An external pressure regulator is provided.
If using a flexible-hose gas connection, the inside diameter of the hose must not be smaller than the connector on the
broiler, and must comply with ANSI Z21.69. Provide an adequate means of restraint to prevent undue strain on the gas
connection.
If applicable, a vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance 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.
An adequate gas supply is imperative. Undersized or low-pressure lines will restrict the volume of gas required for
satisfactory performance. A 1/8” pressure tap is located on the manifold to measure the manifold pressure. The supply line
to the broiler should be no smaller than the inside diameter of the pipe on the broiler to which it is connected.
I NSTALLATION
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 EQUIPMENT HAS BEEN PUT INTO OPERATION.
TEST PRESSURE SHOULD NOT EXCEED 1/2 psi (3.45 kpa) or 35 mbar (14” W.C.).
S TEP 4 : C HECK T HE I NSTALLATION
1. Check that all screws and bolts are tightened.
2. Check that the gas connection has been made correctly.
3. Move the broiler into the final position at which it will be operated.
4. Check that the broiler is level.
5. Check that the appropriate minimum clearances are satisfied (see page 4), including adequate clearance for
combustion air to enter the rear of the broiler.
6. Check that there is sufficient clearance to pull out the broiler rack, grease drawer, and griddle grease chute; and to
operate the rack-height adjustment level.
7. Check that adequate ventilation (fresh air supply and hood exhaust) is available to the room in which the appliance
will operate.
8. Wipe clean all surfaces.
1. Check that the control valves on the broiler are in the OFF position.
2. Purge the gas supply line to clean out dust, dirt or other foreign matter before connecting the line to the broiler.
3. For stand mount and countertop mounting, connect the gas supply to the inlet at right rear corner.
CAUTION
HOLD THE INLET SUPPLY PIPE WITH A WRENCH WHEN TIGHTENING ADDED FITTINGS TO AVOID DAMAGE
TO THE REGULATOR, VALVE, AND OTHER COMPONENTS.
4. Turn on the gas and check for leaks using soapy water.