Southbend 4601DD-2RR Check the Installation, Check Operation, SHUT-DOWN and WIPE-CLEAN Range

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INSTALLATION

ULTIMATE RESTAURANT RANGES

The serial plate is located on the interior side of the kick panel below the oven. It 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 deliver gas at 0.99 kPa (4" W.C.) pressure to the manifold. For propane gas, it is set to 2.48 kPa (10" W.C.).

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. A 1/8" pressure tap is located on the manifold to measure the manifold pressure.

The gas supply line to the range should be no smaller than the inside diameter of the pipes 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.

CAUTION

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).

STEP 6: CHECK THE INSTALLATION

Check the installation of the range, as follows:

1.Check that all screws and bolts are tightened.

2.Check that the electrical and gas connections have been made correctly.

3.With the range in the position that it will be operated, check that the range is level. If not, adjust the legs or casters.

4.Check that the appropriate minimum clearances are satisfied (see page 4).

5.Check that the oven door(s) open and close properly.

6.Check that there is sufficient clearance in front of the range to open the oven door.

7.Wipe clean all surfaces.

STEP 7: CHECK OPERATION

Check the operation of the range, as follows:

1.Turn on the gas supply and, for convection-oven models, the electric power supply.

2.Light the burner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to purge the system of air. Check for proper pilot-flame height and adjust pilots, if necessary.

3.Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air shutters, if necessary.

4.On convection-oven models, turn on the blower(s) and check for proper operation.

5.Turn off the burners and oven.

STEP 8: SHUT-DOWN AND WIPE-CLEAN RANGE

Complete the installation by leaving the range ready for customer use:

1.Allow the range to cool.

2.Wipe clean all surfaces.

3.Unless the range is to be placed in service immediately, turn off the gas supply and (for convection-oven models, the electricity supply.

4.Make sure that a copy of this manual will be available to the people who will operate and maintain the range.

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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 PlateSpecifications Do not install charbroilers next to combustible materialsClearances Electrical RequirementsGAS Requirements Dimensions Exterior Dimensions VentilationOperation Lighting After GAS has Been Shut OFFOperation of TOP Burners Operation of GAS OvenOperation of Electric Oven Operation of Infrared Broiler Inside OvenOperation of NON-THERMOSTATIC Griddles 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 BRIGHT-ANNEALED STAINLESS-STEEL Surfaces Care of GriddlesHOT Tops TOP BurnersInstallation UnpackingInstallation of Legs Attach LegsInstallation of Casters Attach Casters and RestraintInstallation of Restraint Installation of Flue Riser and Shelf Assembly Attach Flue Riser and Shelf AssemblyElectrical Connection 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 OPEN-TOP Pilots Adjustment of OPEN-TOP BurnersAdjustment of GAS Oven Standing Pilot 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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