Southbend S Series Restaurant Ranges - Manual (Page 15)

OWNER’S MANUAL 1191904 REV 2 (5/14) PAGE 15 OF 31
S S ERIES R ESTAURANT R ANGES
O PERATION OF N ON- T HERMOSTATIC G RIDDLES
Ranges can be ordered with a non-thermostatic griddle that is controlled by knobs 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 lit, 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. On some models,
the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.
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 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 control panel. When operating, the burners should have a 1/4” to 5/8” (13 to 16 mm) high
steady blue flame. Adjust if necessary.
O PERATION OF T HERMOSTATIC G RIDDLES
Ranges can be ordered with a thermostatic griddles that 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 lit, 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. On some models,
the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.
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 control
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 control
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 control 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.
R AISED- G RIDDLE B ROILER
Ranges can be ordered with a raised-griddle broiler that has three separately controlled burners.
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.
To light the pilots of a raised-griddle broiler, do the following:
1. Remove griddle from unit.
2. Position ceramics on burners with projections pointing downward.
3. Light pilot tube ports (2 at each burner). Adjust pilot flame to be large enough to effect ignition.
4. Place griddle in position on range.
5. Turn control knobs completely on.
6. Burner should have 1/2” to 5/8” steady blue flame. Adjust if sary.
S
HUTDOWN OF
E
NTIRE
R
ANGE
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 OFF.
O PERATION