Southbend 4365A, 4601DD-2RR owner manual Thermostat Calibration and Bypass Flame Adjustment

Page 29

4.Continue to check temperature, at 5-minute intervals, until two successive readings are within 5°F (3°C) of each other.

The control should be recalibrated if your reading is not within 20°F (11°C) of the dial setting (350°F or 175°C). If calibration is required, the additional steps to be taken are these:

5.Hold dial firmly, insert screwdriver through center of dial, and push calibration stem inward. DO NOT TURN THIS STEM.

6.While holding calibration stem in firmly with screwdriver, turn dial until it is set at the actual oven temperature as shown by your test instrument. Release pressure on calibration stem. Replace dial insert.

7.Set dial at 400°F (205°C) mark. Check temperature again, as instructed in steps 3 and 4. If the temperature is not within 20°F (11°C) of the dial setting (400°F or 205°C), it means that the sensing element is inoperative and the control should be replaced.

Figure 12

Thermostat Calibration and Bypass Flame Adjustment

Bypass Adjuster

Calibration Stem

Dial Insert

 

Dial

 

 

 

Bezel

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CONVERSION FROM ONE TYPE OF GAS TO ANOTHER

Each range is shipped adjusted and equipped for a specific type of gas (either natural gas or propane). To convert a range from one type of gas to another, do the following:

1.Refer to service procedures to access all burner orifices.

2.Refer to instructions included with conversion kit.

3.Follow all steps as indicated in the conversion kit.

4.Check for leaks and proper manifold pressure (the procedure is on page 26).

5.Re-light all pilots and check for proper operation.

Note: A kit for conversion to a different type of gas may be purchased from Southbend.

OWNER’S MANUAL 1190820 REV 3 (11/10)

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Contents Ultimate Restaurant Ranges Safety Precautions Location of Serial Plate IntroductionDo not install charbroilers next to combustible materials SpecificationsClearances Electrical RequirementsGAS Requirements Dimensions Ventilation Exterior DimensionsLighting After GAS has Been Shut OFF OperationOperation of TOP Burners Operation of GAS OvenOperation of Infrared Broiler Inside Oven Operation of Electric 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 Care of Griddles BRIGHT-ANNEALED STAINLESS-STEEL SurfacesHOT Tops TOP BurnersUnpacking InstallationAttach Legs Installation of LegsAttach Casters and Restraint Installation of CastersInstallation of Restraint Attach Flue Riser and Shelf Assembly Installation of Flue Riser and Shelf AssemblyElectrical Connection GAS ConnectionCheck Operation Check the InstallationSHUT-DOWN and WIPE-CLEAN Range Troubleshooting FLOWCHARTS, PROCEDURES, and Wiring Diagrams ServiceTroubleshooting OPEN-TOP Burners Troubleshooting Open-Top BurnersTroubleshooting Base Oven Troubleshooting Oven PilotConvection-Oven Blower Runs Intermittently Troubleshooting CONVECTION-OVEN BlowerConvection-Oven Blower Does Not Run Check That Power is Disconnected AT Circuit Breaker Adjustment of GAS Pressure RegulatorAdjustment of OPEN-TOP Burners Adjustment of OPEN-TOP PilotsAdjustment 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 Conversion from ONE Type of GAS to Another Thermostat Calibration and Bypass Flame AdjustmentWiring 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 Parts Leg and Caster 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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