ULTIMATE RESTAURANT RANGES

OPERATION

4.Open the kick panel below the oven door, turn the knob on the safety valve to the PILOT position, and depress the button on oven safety valve.

5.Light the pilot while continuing to depress the button on the safety valve. Wait 30 seconds, then release the button. The pilot should remain lit.

6.Turn the knob on the safety valve to the ON position.

7.Close the kick panel.

8.Replace the fire plate and oven bottom.

OPERATION OF ELECTRIC OVEN

To operate an electric oven, do the following:

1.Turn the oven switch on the front panel to ON.

2.Turn the thermostat knob on the front panel to the desired temperature.

For electric convection ovens, the fan will run continuously when the oven switch is ON and the oven door is closed.

OPERATION OF INFRARED BROILER INSIDE OVEN

To operate the optional infrared broiler inside of a gas oven, do the following:

1.Turn the oven thermostat OFF.

2.Turn on the oven broiler switch on the front panel to ON.

3.If the broiler fails to light, turn the oven-broiler switch to OFF, open oven door, wait 5 minutes, close oven door, and turn the oven-broiler switch to ON. (The infrared broiler has electronic ignition, so there is no pilot to light.)

Note that the broiler temporarily turns off while the oven door is open.

OPERATION OF NON-THERMOSTATIC GRIDDLES

Ranges can be ordered with a non-thermostatic griddle that is controlled by knobs on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a non-thermostatic griddle pilot needs to be lit, do the following:

1.Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2.Ignite pilot tube located under all burners with port at each side of burners. Pilots are supplied and adjusted by a common valve located below the filter on the manifold.

3.Carefully lower the griddle into position, use the griddle control knob to turn on the griddle, and observe the griddle burners through holes in control panel. When operating, the burners should have a 1/4" to 5/8" (13 to 16 mm) high steady blue flame. Adjust if necessary.

OPERATION OF THERMOSTATIC GRIDDLES

Ranges can be ordered with a thermostatic griddles that is controlled by a knob on the front control panel.

At the end of each use, allow griddle to cool normally. After griddle has cooled, coat griddle surface with a light film of cooking oil to protect surface from moisture.

If a thermostatic griddle pilot needs to be lit, do the following:

1.Raise griddle at front so it is approximately 8" (200 mm) high and prop it up with two blocks of wood. On some models, the pilots can instead be lit by inserting a long match or lighter through a hole on the front control panel.

2.The thermostat sensing bulbs must be fully inserted into their tubular holders, which are welded to the underside of the griddle.

3.One pilot tube is located under all burners with ports at each side of the burners. Pilots are supplied and adjusted by a common valve on the manifold. Light the pilots.

4.Carefully lower the griddle into position taking extreme care that capillary tubes are coiled under manifold in control panel compartment. NEVER leave any part of the capillary tube in the burner compartment.

OWNERS MANUAL 1190820 REV 3 (11/10)

PAGE 9 OF 48

Page 9
Image 9
Southbend 4365A Operation of Electric Oven, Operation of Infrared Broiler Inside Oven, Operation of Thermostatic Griddles

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.