Southbend X560DD S536A, X560AA, X536D, X536A, S560DD, S536D, X560AD Calibration of Oven Thermostat

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SERVICE

500 SERIES RESTAURANT RANGES

CALIBRATION OF OVEN THERMOSTAT

The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience with unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial is set.

Do not recalibrate the oven thermostat until after the oven bypass flame has been adjusted (see previous procedure).

When checking the oven temperature, use a test instrument or a reliable mercury thermometer positioned in the center of the oven. The oven bottom must be in place. For convection ovens, the blower baffle must be in place.

Proceed as follows:

1.Place the thermometer or the thermocouple of the test instrument on an oven rack in the center of the oven.

2.Remove the thermostat knob and push out its metal insert (see Figure 13 on page 27).

3.Replace the thermostat knob and turn it to the 400°F (200°C) mark. Check that the oven burner comes on.

4.After oven burner has been on about 15 minutes, check the oven temperature. Open the oven door for as short a time as possible. Use a flashlight, if necessary, to see the thermometer or test instrument clearly.

5.Continue to check the temperature at five-minute intervals until two successive readings are within 5°F (3°C) of each other. If successive readings continue to vary too much, first check the bypass-flame level. If the temperature still will not stabilize, replace the oven thermostat.

6.If the stable, measured oven temperature is in the range 390°F to 410°F (194°C to 226°C) it is not necessary to change the thermostat calibration. If it is outside of the temperature range, continue with this procedure.

7.Look into the thermostat knob to see the calibration screw in the stem (see illustration on page 27). Arrows near the screw indicate which way to turn the screw to make the oven temperature higher or lower. If necessary, scrape the paint seal off the screw. While holding the thermostat knob firmly to prevent the stem from turning, insert a screwdriver through center of the knob, push the calibration screw inward, and turn the screw in the appropriate direction that will increase or decrease the oven temperature to make the measured temperature agree with the dial setting. Turn the screw only in small increments until the stable, measured oven temperature is in the range 390°F to 410°F (194°C to 226°C).

8.Turn the thermostat knob to the 450°F (230°C) mark. Allow the oven to heat until two successive readings made five minutes apart are within 5°F (3°C) of each other. If the stable, measured oven temperature is now in the range 440°F to 460°F (224°C to 236°C) it is not necessary to further adjust change the thermostat calibration. If the oven temperature cannot be set correctly, replace the thermostat.

9.Replace the knob insert that was removed in Step 2.

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OWNER’S MANUAL 1188716 (02/07)

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Contents Restaurant Ranges Safety Precautions Introduction Location of Serial PlateClearances SpecificationsDimensions Dimensions Interior Dimensions and Utility Data VentilationGAS Supply Electrical RequirementsOperation of TOP Burners OperationLighting After GAS has Been Shut OFF Operation of OvenShutdown of Entire Range Troubleshooting by OperatorTroubleshooting CONVECTION-OVEN Cooking Problems Cooking Tips for Convection Ovens Cleaning Oven Interior Cleaning & MaintenanceDaily Cleaning Periodic Cleaning and MaintenanceSTAINLESS-STEEL Surfaces BRIGHT-ANNEALED STAINLESS-STEEL SurfacesInstallation UnpackingAttach Legs Installation of LegsUnpacking 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 Operation Check the InstallationSHUT-DOWN and WIPE-CLEAN Range 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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