Shutdown of Entire Range

ULTIMATE RESTAURANT RANGES

OPERATION

To completely shut down the range for an extended period (or prior to disconnecting the gas supply), do the following:

1.Turn all burner control knobs to OFF.

2.Turn the oven thermostat knob(s) to OFF.

3.Turn the main gas valve on the control panel to OFF.

TROUBLESHOOTING BY OPERATOR

The following table lists the possible causes and solutions of problems that may occur during operation.

Problem	Possible Causes and Solutions

A top burner will not light.	– Check pilot position.
	– Check and light the burner’s pilot.
	– Check gas supply to range.

Oven will not heat up.	– Check and light the oven pilot.
	– Check gas supply to range.

Blower of convection oven is not running.	– Check that the oven’s blower control switch is in ON position.
	– Check electricity supply to range.

Pilot(s) will not remain lit.	– Check gas supply to range.
	– Check pilot adjustment.

If other appliances connected to the same source of gas or electricity are also not operating correctly, the problem is likely not within the range.

If the problem only occurs for the range, and if the above solutions to do not solve the problem, call for repair service.

TROUBLESHOOTING CONVECTION-OVEN COOKING PROBLEMS

If…	then…

Cakes are dark on the sides and not done in the center…	lower oven temperature.

Cake edges are too brown…	reduce number of pans or lower oven temperature.

Cakes have light outer color…	raise temperature.

Cake settles slightly in the center…	bake longer or raise oven temperature slightly. Do not
	open doors too often for long periods.

Pies have uneven color…	reduce number of pies per rack.

Meats are browned and not done in center…	lower oven temperature and roast longer.

Meats are well done and not browned…	raise temperature. Limit amount of moisture.

Cakes ripple…	overloading pans or batter is too thin.

There is excessive meat shrinkage…	lower oven temperature.

Cakes are too coarse…	lower oven temperature.

WARNING

THE USE OF ALUMINUM FOIL CAN CAUSE HEAT DISTRIBUTION PROBLEMS IN OVENS. EXTREME CARE MUST BE USED WHEN PLACING ALUMINUM FOIL IN THE OVEN TO ENSURE THAT IT DOES NOT BLOCK OR CHANGE THE AIR FLOW. THE USE OF ALUMINUM FOIL MAY VOID THE PRODUCT WARRANTY IF ITS USE IS ASCERTAINED TO BE A PROBLEM.

OWNER’S MANUAL 1190820 REV 3 (11/10)

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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.

Southbend 4365A, 4601DD-2RR owner manual Shutdown of Entire Range, Troubleshooting by Operator

Models: 4365A 4601DD-2RR