TROUBLESHOOTING BASE OVEN

CAUTION

Proper and efficient operation of oven is dependent on correct installation and function of components. Always verify that components are in place and functioning as intended.

Consult the following table and the flowchart that begins on the following page.

Problem

Look for -

 

 

Oven will not come on.

– Oven pilot is out.

 

 

Oven pilot will not stay ignited

– Pilot gas not adjusted properly.

 

– Bad thermopile.

 

– Bad thermopile connections at safety valve.

 

– Bad safety valve.

 

– Clogged orifice.

 

– Dirty pilot

 

– Draft condition.

 

– Improper ventilation system.

 

– Air in gas line.

 

 

Figure 8

Troubleshooting Oven Pilot

Oven pilot does not work.

Check whether the pilot flame is lit by looking through the hole in the bottom of the oven. Leave the oven door open for five minutes to allow gas fumes to clear.

If the pilot is not lit, attempt to light the pilot by raising the kick panel slightly and rotating its top edge outward. Press and hold the button on the oven safety valve and put a flame to the pilot.

No

Does the pilot light?

Yes

 

 

 

Check that the oven pilot adjustment on the manifold is open.

If the pilot still will not light, do the following: Remove the oven bottom. Loosen the pilot nut on the burner bracket. Remove the pilot tube from the safety valve. Remove the pilot orifice from the pilot or end of the tube and check for debris.

Re-install the pilot orifice and tubing.

Continue to hold the button for 30 seconds. The pilot should remain lit after the button is released. If it does not, wait five minutes and try again.

If the pilot will not remain lit, do the following: Remove the

thermocouple from the safety valve. Install a thermocouple adapter

between the safety valve and the thermocouple to measure the direct-current millivoltage produced by the thermocouple. While holding the button, light the pilot and measure the voltage produced by the thermocouple. If the voltage does not rise above 10 millivolts, adjust the pilot valve and retest. If the voltage still does not quickly rise above 10 millivolts, replace the thermocouple.

If instead the thermocouple is working properly, replace the safety

valve.

OWNER’S MANUAL 1190820 REV 3 (11/10)

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Southbend 4365A, 4601DD-2RR owner manual Troubleshooting Oven Pilot, Troubleshooting Base Oven
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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.
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