Shutdown of Entire Range

500 SERIES RESTAURANT RANGES

OPERATION

To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following:

1.Turn all burner control knobs to OFF.

2.Turn the oven thermostat knob(s) to the lowest temperature.

3.Turn the main gas valve on the valve panel to OFF.

4.Turn-off the gas supply to the oven.

TROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

Problem	Possible Causes and Solutions
A top burner will not light.	– Check pilot position.
	– Check and light the burner’s pilot.
	– Check gas supply to range.

Oven will not heat up.	– Check and light the oven pilot.
	– Check gas supply to range.

Blower of convection oven is not running.	– Check that the oven’s blower control switch is in ON position.
	– Check electricity supply to range.

Pilot(s) will not remain lit.	– Check gas supply to range.
	– Check pilot adjustment.

If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is likely not within the range.

If the problem only occurs for the range, and if the above solutions to do not solve the problem, call for repair service.

TROUBLESHOOTING CONVECTION-OVEN COOKING PROBLEMS

If…	then…
Cakes are dark on the sides and not done in the center…	lower oven temperature.
Cake edges are too brown…	reduce number of pans or lower oven temperature.

Cakes have light outer color…	raise temperature.

Cake settles slightly in the center…	bake longer or raise oven temperature slightly. Do not
	open doors too often for long periods.
Pies have uneven color…	reduce number of pies per rack.
Meats are browned and not done in center…	lower oven temperature and roast longer.

Meats are well done and not browned…	raise temperature. Limit amount of moisture.
Cakes ripple…	overloading pans or batter is too thin.

There is excessive meat shrinkage…	lower oven temperature.

Cakes are too coarse…	lower oven temperature.

WARNING

THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.

OWNER’S MANUAL 1188716 (02/07)

PAGE 9 OF 44

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.

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