Southbend S560AD, X560AA, X536D, X536A, S560DD, S536D, X560AD GAS Supply, Electrical Requirements

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500 SERIES RESTAURANT RANGES

SPECIFICATIONS

In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the OFF position. Do this only long enough to check equipment performance. Then turn hood back on and let it run to remove any exhaust that may have accumulated during the test.

GAS SUPPLY

A 3/4" female NPT gas connection is located on the rear of the range (see Figure 2).

The serial plate is located on the right side of the range (See Figure 1). The serial plate indicates the type of gas the range is equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.

These models are design-certified for operation on natural or propane gases. 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. 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.

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).

ELECTRICAL REQUIREMENTS

Ranges with a convection oven require connection to a supply of electricity. The appliance, when installed, must be electrically grounded in accordance with local codes, or in the absence of local codes, with the applicable national codes. An electrical diagram is located on the rear of the range, near the motor.

Usually the range is furnished with one or two power cords (one for each oven), each with a standard 115V, 60Hz, single-phase prong plug. Total maximum power for 115V units is 4.8 amperes.

The range can be ordered to operate on 208V 60Hz 1-phase or 3-phase current, in which case the electric power supply must be wired to one or two junction boxes (one for each oven), each with a terminal block on the rear of the range. Total maximum power for 208V units is 2.6 amperes.

OWNER’S MANUAL 1188716 (02/07)

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Contents Restaurant Ranges Safety Precautions Location of Serial Plate IntroductionDimensions SpecificationsClearances Dimensions Ventilation Interior Dimensions and Utility DataElectrical Requirements GAS SupplyOperation of Oven OperationLighting After GAS has Been Shut OFF Operation of TOP BurnersTroubleshooting CONVECTION-OVEN Cooking Problems Troubleshooting by OperatorShutdown of Entire Range Cooking Tips for Convection Ovens Periodic Cleaning and Maintenance Cleaning & MaintenanceDaily Cleaning Cleaning Oven InteriorBRIGHT-ANNEALED STAINLESS-STEEL Surfaces STAINLESS-STEEL SurfacesUnpacking InstallationUnpacking Installation of LegsAttach Legs Attach Casters and Restraint Installation of CastersInstallation of Restraint GAS Connection Installation of Flue Riser and Shelf AssemblyAttach Flue Riser and Shelf Assembly Electrical Connection for CONVECTION-OVEN Models onlySHUT-DOWN and WIPE-CLEAN Range Check the InstallationCheck Operation Troubleshooting FLOWCHARTS, PROCEDURES, and Wiring Diagrams ServiceTroubleshooting OPEN-TOP Burners Troubleshooting Open-Top BurnersTroubleshooting Base Oven Troubleshooting Oven PilotConvection-Oven Blower Runs Intermittently Troubleshooting CONVECTION-OVEN BlowerIs there continuity? Yes Continue on next Convection-Oven Blower Does Not RunCheck That Power is Disconnected AT Circuit Breaker Adjustment of GAS Pressure RegulatorAdjustment of Oven Burner Adjustment of OPEN-TOP PilotsAdjustment of OPEN-TOP Burners Adjustment of Oven Standing PilotCalibration of Oven Thermostat Conversion from ONE Type of GAS to Another Thermostat Calibration and Bypass Flame AdjustmentWiring Diagram for 115 Volt Models Wiring Diagram for 208-230 Volt Models Parts Leg and Caster PartsExternal Panel and Drip Pan Parts Flue Riser and Shelf Parts 1187489 Open-Top Burner Parts for X500 ModelsOpen-Top Burner Parts for S500 Models 1186454 Piezo Spark Module PartsConvection 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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