Southbend 4601DD-2RR, 4365A owner manual Adjustment of GAS Pressure Regulator

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SERVICE

ULTIMATE RESTAURANT RANGES

Figure 11

Convection-Oven Blower Does Not Run, Continued

(Continuing from previous page.)

CHECK THAT POWER IS DISCONNECTED

AT CIRCUIT BREAKER.

Remove the wire terminal cover from the blower motor.

Check that the red wire is capped off.

Remove the wire nuts from the black and the white wires. Check

that in each case the wires are twisted together securely.

Check that the common wire is connected to the motor black wire.

Check that the neutral wire is connected to the white wire.

Reconnect the power supply and turn on blower-control switch.

Use a voltmeter to measure the voltage between the black wire and

the white wire.

No

Is there voltage?

Yes

 

 

 

DISCONNECT POWER AT CIRCUIT BREAKER.

Check all wiring for loose terminals or breaks.

DISCONNECT POWER AT CIRCUIT BREAKER.

Remove the wire nuts from the red, white, and black wires. Check that the resistance across the white and black wires is approximately 1.9 ohms. Check that the resistance across the white and red wires is also approximately 1.9 ohms. If either resistance is incorrect, replace the blower motor.

ADJUSTMENT OF GAS PRESSURE REGULATOR

The pressure regulator is factory set at 4" W.C. (0.99 kPa) for natural gas and 10" W.C. (2.48 kPa) for propane gas. To check the manifold pressure:

1.Turn all thermostats and burner control knobs to OFF position.

2.Turn main gas valve to entire range off.

3.Remove control panel and locate the small plug in the manifold.

4.Remove plug and install a fitting appropriate to connect a manometer.

5.Turn on main gas to range and light pilots.

6.Turn all burners and ovens to full ON position and read manometer.

7.If manometer does not read 4" W.C. (0.99 kPa) for natural gas, or 10" W.C. (2.48 kPa) for propane gas, adjust regulator (if gas pressure is correct go to Step 10).

8.Remove cap from top of regulator.

9.With a screwdriver rotate regulator adjustment screw clockwise to increase, or counterclockwise to decrease, pressure until manometer shows correct reading.

10.Repeat steps 1 and 2.

11.Remove manometer fitting and replace plug in manifold.

12.Turn on main gas to range and light pilots.

13.Replace control panel.

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OWNERS 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.