Southbend S Series Restaurant Ranges - Manual (Page 5)

OWNER’S MANUAL 1191904 REV 2 (5/14) PAGE 5 OF 31
S S ERIES R ESTAURANT R ANGES
G AS S UPPLY
The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement
and type of gas the range is configured for (natural gas or propane) is stated on the serial plate.
A 3/4” female NPT gas connection is located on the rear of the range (see Figure 2).
The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas
the range is equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is
adjusted at the factory.
These models are design-certified for operation on natural or propane gases. A kit for conversion to a different
type of gas is available from Southbend.
For natural gas, the regulator is set to 4” W.C. (0.99 kPa). For propane gas, it is set to 10” W.C. (2.48 kPa).
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. 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 14” W.C. (3.47 kPa).
S PECIFICATIONS