S SERIES RESTAURANT RANGES INSTALLATION
O
WNER
’
S
M
ANUAL
1191904
REV
1
(11/10) P
AGE
19
OF
40
The serial plate is located on the interior side of the kick panel below the o ven. It indicates the type of gas the range is
equipped to burn. All Southbend equipment is adjusted at the factory. Check type of gas on serial plate.
These models are design-certified for operation on natural or propane gases. For natural gas, the regulator is set to
deliver gas at 0.99 kPa (4" W.C.) pressure to the manifold. For propane gas, it is set to 2.48 kPa (10" W.C.).
This appliance should be connected ONLY to the type of gas for which it is equ ipped.
An adequate gas supply is imperative. Undersized or low pressure lines will restr ict the volume of gas required for
satisfactory performance. A 1/8" pressure tap is located on the manifold to m easure the manifold pressure.
The gas supply line to the range should be no smaller than the inside diam eter of the pipes to which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter befor e connecting the line to the range.
CAUTION
ALL PIPE JOINTS AND CONNECTIONS MUST BE TESTED THOROUGHL Y FOR GAS LEAKS. USE ONLY
SOAPY WATER FOR TESTING ON ALL GASES. NEVER USE AN OPEN F LAME TO CHECK FOR GAS
LEAKS. ALL CONNECTIONS MUST BE CHECKED FOR LEAKS AFTER T HE RANGE HAS BEEN PUT INTO
OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C. (3.47 k Pa).
S
TEP
6:
C
HECK THE
I
NSTALLATION
Check the installation of the range, as follows:
1. Check that al l screws and bolts are tightened.
2. Check that the electrical and gas connections have been made correctly.
3. W ith the range in the position that it will be operated, check that the range is level. If not, adjust the legs or
casters.
4. Check that the appropriate minimum clearances are satisfied (see page 4).
5. Check that the oven door(s) open and close properly.
6. Check that ther e is sufficient clearance in front of the range to open the oven door.
7. W ipe clean all surfaces.
S
TEP
7:
C
HECK
O
PERATION
Check the operation of the range, as follows:
1. Turn on the gas supply and, for convection-oven models, the electric power supply.
2. Light the bur ner pilots and oven pilot(s), starting with the top burner farthest from the gas input in order to purge
the system of air. Check for proper pilot-flame height and adjust pilots, if necess ary.
3. Turn on the oven and all burners at the same time. Check for correct burner operation and adjust the air
shutters, if necessary.
4. On convectio n-oven models, turn on the blower(s) and check for proper operation.
5. Turn off the burners and oven.
S
TEP
8:
S
HUT
-D
OWN AND
W
IPE
-C
LEAN
R
ANGE
Complete the installation by leaving the range ready for customer use:
1. Allow the range to cool.
2. W ipe clean all surfaces.
3. Unless the ran ge is to be placed in service immediately, turn off the gas supply and (for convection-oven models,
the electricity supply.
4. Make sur e that a copy of this manual will be available to the people who will operate and maintain the range.