Southbend S Series Restaurant Ranges User Manual
Page 13
OWNER’S MANUAL 1191904 REV 2 (5/14)
PAGE 13
OF 31
S
S
ERIES
R
ESTAURANT
R
ANGES
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.
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. 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 CON-
NECTIONS MUST BE CHECKED FOR LEAKS AFTER THE RANGE HAS BEEN PUT INTO OPERATION. TEST
PRESSURE SHOULD NOT EXCEED 14” W.C. (3.47 kPa).
S
TEP
6
:
C
HECK
T
HE
I
NSTALLATION
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.
S
TEP
7
:
C
HECK
O
PERATION
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.
S
TEP
8
:
S
HUT-
D
OWN AND
W
IPIE-
C
LEAN
R
ANGE
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.
I
NSTALLATION