Southbend SE36 User Manual
Page 5
Installation & Operations Manual 1189331 Rev 0 (03/07) Page 1
SECTION 1
DESCRIPTION
I. Description
Southbend Model SE36 electric oven ranges are rated heavy duty for commercial use. The oven range consists
of a range top fastened to an oven base. There is a marine kit available which qualify it for shipboard use. The
marine features are an oven door latch, grease tray latch, bolt-down legs , range top adjustable sea rails and a
grab bar across the front.
A. OVEN BASE
the oven base can be either a deck oven or convection oven.
1. Deck Oven (“D” in Model #, example SE36D-HHH))
The deck oven base has an aluminized steel inner lining, removable deck of rigidized steel, vent with
damper and fully gasketed landing shelf type stainless steel lined door. The oven is insulated on all
sides and is equipped with one slide-in rack. Heating is accomplished with top and bottom formed
tubular heating elements which are each controlled by a 3-heat (low, medium, high) switch. The deck
oven has a thermostatic control with a temperature range of 200
o
F to 550
o
F (93
o
C to 287
o
C). The
oven will preheat to 450
o
F (232
o
C) in 20 minutes.
2. Convection Oven (“A” in Model #, example SE36A-HHH)
The convection oven has removable stainless steel oven liners, vent damper and fully gasketed
landing shelf type stainless steel lined door. The oven is insulated on all sides. Removable rack
supports can accommodate six racks. The heating element is enclosed in the side of the oven cavity
and encircles the oven blower fan. The convection oven has a thermostatic control with a
temperature range of 150
o
F to 450
o
F (65
o
C to 232
o
C). The oven will preheat to 450
o
F (232
o
C) in 15
minutes.
Figure 1-1