Southbend SB-10-ES, SB-5-ES manual Cleaning

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PARTS

OVEN / SMOKER

Press the ON/OFF Key to start the Control. Select and press any programmed Menu Key to begin running that program. Try to select a program that does not use added moisture or smoke. Allow the Smoker to heat.

D. Open the VENT completely and leave the Smoker DOOR open about 1" to 2". Allow the Smoker to run for approximately 30 minutes.

E. Set the POWER switch to the OFF position (or press the ON/OFF Key to turn OFF the Programmable Control). Leave the DOOR slightly open (about 1" to 2") while the Smoker is not in use.

THESE DRY–OUT PROCEDURES MUST BE CARRIED OUT DAILY TO HELP MAINTAIN YOUR EQUIPMENT IN THE BEST POSSIBLE CONDITION. THE REMOVAL OF ALL RESIDUAL MOISTURE IN THE EQUIPMENT RETARDS ANY CORROSION OR DETERIORATION OF THE INSULATION AND ELECTRICAL COMPONENTS AND EXTENDS THE USEFUL LIFETIME OF YOUR Southbend EQUIPMENT.

CLEANING:

Your Southbend SB-5-ES or SB-10-ES should be cleaned daily and as soon as possible after a spill has occurred. It is essential to maintain a clean unit, especially if the public views the unit in your place of business. The following should be used for cleaning:

A. The stainless steel exterior may be cleaned with any good stainless steel cleaner or polish, or with hot soapy water followed by a clear rinse if it is very soiled.

B. The DOOR glass may be cleaned with any good glass-cleaning formula. Be sure to wipe down the DOOR frame, and to clean the GASKET on the inside of the DOOR. Dried-on debris or heavy soiling can be removed with hot soapy water followed by a rinse with clean fresh water. Wipe the DOOR dry to prevent spotting. CAUTION: DO NOT USE ABRASIVE CLEANERS ON THE DOOR OR YOU MAY SCRATCH THE GLASS!!!

C. Remove and clean the chip pan from the SMOKER BOX daily. Dispose of all ashes safely. Wipe up any standing liquids in the bottom of the Smoker and sweep up any solid particles of debris.

D. The interior should be cleaned on a regular basis (at least two or three times a week) with mild soap and hot water followed by a thorough rinse with clean fresh water and a sanitizing agent; wiping the interior dry will help to prevent water spotting. Water spotting and other mineral deposits should be removed with any mild mineral removal agent as soon as they are noticeable.

E. Leave the Smoker DOOR open by about 1" to 2" while the unit is not in use.

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INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)

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Contents Oven Smoker Safety Precautions Introduction SpecificationsClearances Southbend OVEN/SMOKER Availability for Testing Comparison with Other UnitsConstruction ShipmentInstallation Receipt and InstallationReceipt Electrical Connections Water Supply Connection Oven / Smoker Initial START-UP Initial START-UP Manual ControlsShould NOW be Ready for Full Operations Operating Instructions Operating Instructions Manual Controls Maintenance and Cleaning Guide Equipment InstallationSmoker DRY-OUT Procedure Application and UsageCleaning Oven / Smoker Parts Electrical Components Replacement Parts ListInterior Components Control Components Exterior ComponentsInstallation & Operations Manual 1189200 REV 0 12/06 Oven / Smoker Schematics Installation & Operations Manual 1189200 REV 0 12/06 Oven / Smoker Schematics SB-5-ES / SB-10-ES

SB-5-ES, SB-10-ES specifications

The Southbend SB-10-ES and SB-5-ES are two of the standout models in Southbend's esteemed lineup of commercial ranges designed for kitchens that prioritize both functionality and efficiency. These ranges are built for chefs and culinary professionals who require reliable equipment that can handle the rigors of daily use.

The SB-10-ES features ten burners, each designed to deliver high BTU output, ensuring rapid heating and exceptional cooking performance. A hallmark of Southbend products is their focus on energy efficiency, and the SB-10-ES incorporates advanced burner technology that maximizes heat retention while minimizing gas consumption. The heavy-duty cast iron grates not only provide excellent heat transfer but also support various cookware sizes, making them versatile for numerous cooking tasks.

On the other hand, the SB-5-ES is a more compact option, featuring five burners. It is ideal for kitchens where space is at a premium but still offers all the quality and durability that Southbend is known for. Like the SB-10-ES, the SB-5-ES also uses high-output burners that allow for quick and efficient cooking, making it an excellent choice for smaller operations or satellite kitchens.

Both models are equipped with robust stainless-steel construction, which enhances their durability and makes them easy to clean. The seamless design also helps to prevent the accumulation of grease and food particles, ensuring a sanitary cooking environment.

A standout characteristic of the SB-10-ES and SB-5-ES is their intuitive control system. Each burner features a separate control knob that allows precise temperature adjustments, giving chefs the flexibility to manage multiple dishes concurrently. This is especially important in high-pressure cooking environments where timing and temperature control are critical.

An additional feature of both models is the stainless steel backguard, designed to protect walls from heat and splatter while providing an aesthetically pleasing look. The integrated oven options available with these ranges allow for easy baking and roasting, catering to a variety of culinary needs.

In summary, whether you choose the Southbend SB-10-ES with its ten burners or the more compact SB-5-ES, you are investing in quality equipment that embodies innovation, efficiency, and durability—traits that have solidified Southbend’s reputation in the commercial kitchen industry. These models are well-suited for both aspiring chefs and seasoned professionals looking to enhance their cooking experience.
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