Southbend 4601DD-2RR, 4365A BRIGHT-ANNEALED STAINLESS-STEEL Surfaces, Care of Griddles, HOT Tops

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CLEANING & MAINTENANCE

ULTIMATE RESTAURANT RANGES

the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS. Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the possibility of corrosive attack. Refinishing may then be required.

“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS scouring pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to equipment during slack periods.

BRIGHT-ANNEALED STAINLESS-STEEL SURFACES

To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature, use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean cloth. Never use any abrasive cleaner, pad, wire brush, scrapper, or file to remove material from the bright-annealed surfaces.

CARE OF GRIDDLES

New griddles should be carefully tempered and cared for in order to avoid possible damage. To break in a new griddle, first wipe it clean. Next, light all the griddle burners and turn them to low for one hour. Then gradually bring each griddle up to frying temperature. Next, spread three or four ounces of beef suet, or as a substitute, baking soda, to season it. Never allow water on a hot griddle and never wash it with soap and water.

Use a Norton Alundum Griddle Brick to clean the griddle. Always remember to heat griddle slowly because quick heat may cause costly damage. Griddle plates cannot be guaranteed against damage due to carelessness. Never place utensils on griddle. Do not overheat griddle above 550°F (288°C), as this will cause warpage or breakage.

Do not use any type of steel wool. Small particles may be left on the surface and get into food products. Do not clean spatula by hitting the edge on the griddle plate. Such action will only cut and pit the griddle plate, leaving it rough and hard to clean.

Do not waste gas or abuse equipment by leaving control knobs at “Full On” position or thermostat at a high temperature if not required. During idle periods, set control knobs at “Low” position or thermostats to low temperature settings to keep griddle warm. Reset control knobs or thermostats, as required, for periods of heavy load. Turn control knobs or thermostats to OFF at end of daily operation.

HOT TOPS

Allow range to cool. If water is used on tops while still hot, they may crack. Avoid this practice. Remove tops from range and clean surfaces with hot water and detergent. A wire brush may be used on the underside of the hot top plate. It is recommended not to clean tops while still on range, even if cooled, as excessive water will drip into the burner box and deteriorate the metal.

Do not waste gas and abuse equipment by leaving all burners “Full On,” if not required. During idling periods, adjust burner control knobs to keep top warm. Re-adjust burner control knobs as required for periods of heavy loads.

TOP BURNERS

Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas, air mixer and under burners. Use a wire brush if necessary.

Periodically, burners (particularly open top type) should be removed and cleaned. Allow interior to drain. Dry thoroughly before replacing.

Burner grates can be lifted out for cleaning. Clean them with a solution of hot water and strong soap or detergent.

The flash tubes must be clean and properly aligned with the pilot housing to insure good top burner ignition. Pilots should have a 1/2" to 5/8" blue flame. Avoid carbon producing tip or unstable blowing or lifting of flame.

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OWNER’S MANUAL 1190820 REV 3 (11/10)

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Contents Ultimate Restaurant Ranges Safety Precautions Introduction Location of Serial PlateClearances SpecificationsDo not install charbroilers next to combustible materials Electrical RequirementsGAS Requirements Dimensions Exterior Dimensions VentilationOperation of TOP Burners OperationLighting After GAS has Been Shut OFF Operation of GAS OvenOperation of NON-THERMOSTATIC Griddles Operation of Electric OvenOperation of Infrared Broiler Inside Oven Operation of Thermostatic GriddlesCharbroiler Sections RAISED-GRIDDLE BroilerHOT TOP Sections Shutdown of Entire Range Troubleshooting by OperatorTroubleshooting CONVECTION-OVEN Cooking Problems Cooking Tips for Convection Ovens Cleaning & Maintenance HOT Tops BRIGHT-ANNEALED STAINLESS-STEEL SurfacesCare of Griddles TOP BurnersInstallation UnpackingInstallation of Legs Attach LegsInstallation of Casters Attach Casters and RestraintInstallation of Restraint Electrical Connection 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 Adjustment of GAS Pressure Regulator Check That Power is Disconnected AT Circuit BreakerAdjustment of GAS Oven Standing Pilot Adjustment of OPEN-TOP PilotsAdjustment of OPEN-TOP Burners Adjustment of GAS Oven BurnerCalibration of Thermostatic Griddle Thermostat Adjustment of Thermostatic Griddle Bypass Flame LevelCalibration of GAS Oven Thermostat Thermostat Calibration and Bypass Flame Adjustment Conversion from ONE Type of GAS to AnotherWiring Diagram for Gas Oven Wiring Diagram for Infrared Broiler in Gas Oven Cavity Wiring Diagram for Electric Standard Oven Wiring Diagram for Electric Convection Oven Leg and Caster Parts PartsControl, Pilot, and Oven Door Parts Top Burners and Grates Parts Gas Oven Parts Electric Oven Parts Oven Broiler Parts Griddle Parts Raised Griddle Broiler Parts Hot Top Parts Charbroiler Parts Ultimate Restaurant Ranges Ultimate Restaurant Ranges Ultimate Restaurant Ranges Ultimate Restaurant Ranges Ultimate Restaurant Ranges

4365A, 4601DD-2RR specifications

The Southbend 4601DD-2RR and 4365A are advanced commercial cooking appliances designed to deliver exceptional performance, efficiency, and reliability in professional kitchens. Recognized for their robust engineering and user-friendly features, these models are ideal for a variety of cooking environments, from bustling restaurants to catering services.

The Southbend 4601DD-2RR is a double-stacked convection oven that offers a generous cooking capacity, allowing chefs to prepare large volumes of food simultaneously. Its innovative design features two independent oven compartments, each equipped with powerful fan-assisted convection heating that ensures even cooking and consistent results. The unit operates with a temperature range of 200°F to 500°F, providing versatility for various cooking techniques, including roasting, baking, and toasting. The built-in digital controls allow for precise temperature management and easy programming, further enhancing the user experience.

Meanwhile, the Southbend 4365A is a high-performance countertop griddle that boasts an impressive cooking surface area. Its heavy-duty, stainless steel construction guarantees longevity and easy maintenance. The griddle features a smooth cooking surface that provides even heat distribution, making it perfect for breakfast items like pancakes and eggs or lunch favorites like burgers and sandwiches. With a temperature control knob for adjustable heat levels, chefs can achieve perfectly cooked items tailored to their specifications.

Both models incorporate advanced safety features, such as automatic shut-off systems and heat-resistant handles, ensuring a secure working environment in the busy kitchen. Energy efficiency is another highlight, with both models designed to minimize energy consumption while delivering maximum output. This focus on sustainability not only reduces operational costs but also lessens the environmental impact.

Additionally, the Southbend 4601DD-2RR and 4365A come equipped with thorough insulation, which helps maintain optimal cooking temperatures while preventing surface heat buildup. This is critical for ensuring safety and efficiency in food preparation.

In summary, the Southbend 4601DD-2RR and 4365A are exemplary showcases of modern culinary technology, combining robust construction with user-centric design, making them invaluable assets for any kitchen aiming for excellence. Their reliability, performance capabilities, and safety features position them as leaders in the commercial cooking equipment market.
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