Southbend X560AA, X536D Check the Installation, Check Operation, SHUT-DOWN and WIPE-CLEAN Range

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INSTALLATION

500 SERIES RESTAURANT RANGES

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. Fluctuations of more than 25% on natural gas or 10% on propane gas will create problems and affect burner operating characteristics. 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 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).

STEP 6: CHECK THE INSTALLATION

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.

STEP 7: CHECK OPERATION

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.

STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE

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.

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OWNER’S MANUAL 1188716 (02/07)

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Contents Restaurant Ranges Safety Precautions Introduction Location of Serial PlateSpecifications DimensionsClearances Dimensions Interior Dimensions and Utility Data VentilationGAS Supply Electrical RequirementsOperation of TOP Burners OperationLighting After GAS has Been Shut OFF Operation of OvenTroubleshooting by Operator Troubleshooting CONVECTION-OVEN Cooking ProblemsShutdown of Entire Range Cooking Tips for Convection Ovens Cleaning Oven Interior Cleaning & MaintenanceDaily Cleaning Periodic Cleaning and MaintenanceSTAINLESS-STEEL Surfaces BRIGHT-ANNEALED STAINLESS-STEEL SurfacesInstallation UnpackingInstallation of Legs UnpackingAttach Legs Installation of Casters Attach Casters and RestraintInstallation of Restraint Electrical Connection for CONVECTION-OVEN Models only Installation of Flue Riser and Shelf AssemblyAttach Flue Riser and Shelf Assembly GAS ConnectionCheck the Installation SHUT-DOWN and WIPE-CLEAN RangeCheck Operation Service Troubleshooting FLOWCHARTS, PROCEDURES, and Wiring DiagramsTroubleshooting Open-Top Burners Troubleshooting OPEN-TOP BurnersTroubleshooting Oven Pilot Troubleshooting Base OvenTroubleshooting CONVECTION-OVEN Blower Convection-Oven Blower Runs IntermittentlyConvection-Oven Blower Does Not Run Is there continuity? Yes Continue on nextAdjustment of GAS Pressure Regulator Check That Power is Disconnected AT Circuit BreakerAdjustment of Oven Standing Pilot Adjustment of OPEN-TOP PilotsAdjustment of OPEN-TOP Burners Adjustment of Oven BurnerCalibration of Oven Thermostat Thermostat Calibration and Bypass Flame Adjustment Conversion from ONE Type of GAS to AnotherWiring Diagram for 115 Volt Models Wiring Diagram for 208-230 Volt Models Leg and Caster Parts PartsExternal Panel and Drip Pan Parts Flue Riser and Shelf Parts Open-Top Burner Parts for X500 Models 1187489Open-Top Burner Parts for S500 Models Piezo Spark Module Parts 1186454Convection Oven Parts See parts list on previous 2221 Standard Oven Parts See parts list on previous VALVE, GAS Shutoff NIPPLE, Pipe REGULATOR, Pressure Series Restaurant Ranges Series Restaurant Ranges Series Restaurant Ranges Restaurant Ranges

X560DD S536A, S560AD, S560AA, X560AD, S536D specifications

Southbend, a well-established name in the commercial kitchen equipment industry, offers a variety of high-quality cooking appliances, including the X560AA, X536D, X536A, S560DD, and S536D models. Each of these models is designed to meet the rigorous demands of professional kitchens while delivering exceptional performance.

The Southbend X560AA is a robust gas range featuring six heavy-duty burners, a large oven, and a durable stainless steel construction. Its powerful burners provide precise temperature control, making it ideal for a wide range of cooking techniques from simmering to high-heat frying. The oven is spacious enough to accommodate large trays, enabling efficient cooking of multiple items simultaneously. This model also boasts an easy-clean design, ensuring that maintenance and upkeep are hassle-free.

The X536D model is distinguished by its unique combination of an oven and a griddle, offering versatility without sacrificing quality. Equipped with a powerful charbroiler, the X536D allows chefs to prepare a variety of dishes simultaneously, making it a perfect addition to busy kitchens. Its intuitive controls facilitate quick adjustments, and the griddle's non-stick surface ensures consistent cooking results.

Similarly, the Southbend X536A combines an oven with a unique steam cooking feature, ideal for steaming vegetables and seafood while retaining essential nutrients. This model includes advanced safety mechanisms and ergonomic controls that enhance user experience. The X536A stands out for its energy efficiency, which not only reduces operational costs but also promotes environmentally friendly practices.

The S560DD and S536D are part of Southbend's heavy-duty series, designed for increased durability and performance. The S560DD features double ovens, allowing for simultaneous cooking at different temperatures, which is crucial for maximizing productivity in the kitchen. It includes high-efficiency burners that provide quick heat-up times and reduce gas consumption.

The S536D is renowned for its exceptional versatility, featuring six burners, a spacious oven, and a practical griddle top. Designed for high-output cooking, it's ideal for restaurants and catering services that require speed and efficiency. All models come with user-friendly controls, easy cleanup features, and solid construction that meet the high standards of professional chefs.

In summary, Southbend's X560AA, X536D, X536A, S560DD, and S536D models exemplify the brand's commitment to quality, innovation, and performance. Equipped with advanced technologies, these ranges are not only reliable but also adaptable to the dynamic needs of commercial kitchens, ensuring that chefs can focus on creativity and culinary excellence.
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