Southbend 336D-3T User Manual
Restaurant ranges, Operator’s manual, For model 300
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Table of contents
Document Outline
- OPERATOR’S MANUAL
- Specifications
- Installation
- Step 1: Unpacking
- Step 2a: Install the Legs
- Step 2b: Install Casters and Restraint
- Step 3: Attach Flue Riser and Shelf Assemblies
- Step 4: Connect Electricity (for Models with Convection Ovens)
- Step 5: Connect Gas Supply
- Step 6: Check the Installation
- Step 7: Adjust Air Shutters and Pilot Heights
- Step 8: Condition Griddle Surfaces
- Operation
- Cooking Hints
- Cleaning
- Adjustments
- GAS PRESSURE REGULATOR
- TOP PILOTS: NON-AERATED (YELLOW-TIPPED FLAME) TYPE
- ALL TOP BURNERS
- OVEN STANDING PILOT
- OVEN BURNER FLAME
- OVEN BY-PASS FLAME LEVEL
- OVEN THERMOSTAT CALIBRATION
- THERMOSTATIC GRIDDLE BY-PASS FLAME LEVEL
- THERMOSTATIC GRIDDLE THERMOSTAT CALIBRATION
- CONVERSION FROM ONE TYPE OF GAS TO ANOTHER
- Troubleshooting
- Parts