OVEN / SMOKER

INITIAL START-UP

!Set the HUMIDITY control to #10 and open the DOOR. Water should be sprayed into the BLOWER WHEEL in short intermittent bursts about 45 seconds apart.

!Set the HUMIDITY control to #3. The length of each water spray should decrease.

!Set the HUMIDITY control to the OFF position.

!Set the SMOKER switch to the ON position. The SMOKE BOX should begin to heat up. The standard SMOKE BOX is located near the ceiling on the inside back wall of the Smoker; the optional EXTERNAL SMOKE BOX is mounted on the side of the unit. (NOTE: It may take a few minutes for this heat to be felt through the metal of the SMOKE BOX.)

!Set the SMOKER switch to the OFF position and close the DOOR.

!Set the 60–MINUTE TIMER to 20 minutes, then turn it down to 5 minutes. The BUZZER should sound when the TIMER reaches 0.

!Set the 60–MINUTE TIMER to OFF to silence the BUZZER.

!Set the COOK control to 150°F with the 24–HOUR TIMER in the OFF position. The red COOK indicator light should not illuminate. Set the PROBE control to 100°F and the PROBE switch to its ON position. The red PROBE and COOK indicator lights should illuminate. As soon as the Oven interior temperature reaches the PROBE control setting (100°F) the PROBE indicator light should go out and the COOK control should de-activate. Set the PROBE switch to its OFF position.

!Set the 24–HOUR TIMER to 0, the HOLD control to 200°F, and leave the COOK control set at 150°F. The red HOLD indicator light should illuminate. Set the PROBE switch to its ON position and the PROBE control to 125°F. The red PROBE indicator light should illuminate, the red COOK indicator light should illuminate, and the red HOLD indicator light should go out. When the Oven interior temperature reaches the PROBE control setting (125°F) the red PROBE control indicator light should go out, the red COOK control indicator light should go out, and the red HOLD control indicator light should illuminate.

!Return all switches and controls to their OFF positions.

!Clean the SB-5-ES or SB-10-ES both inside and out according to all local and regional health codes.

YOUR MANUALLY CONTROLLED Southbend SB-5-ES OR ES–13

SHOULD NOW BE READY FOR FULL OPERATIONS.

INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06)

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Southbend SB-5-ES, SB-10-ES manual Should NOW be Ready for Full Operations
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SB-5-ES, SB-10-ES specifications

The Southbend SB-10-ES and SB-5-ES are two of the standout models in Southbend's esteemed lineup of commercial ranges designed for kitchens that prioritize both functionality and efficiency. These ranges are built for chefs and culinary professionals who require reliable equipment that can handle the rigors of daily use.

The SB-10-ES features ten burners, each designed to deliver high BTU output, ensuring rapid heating and exceptional cooking performance. A hallmark of Southbend products is their focus on energy efficiency, and the SB-10-ES incorporates advanced burner technology that maximizes heat retention while minimizing gas consumption. The heavy-duty cast iron grates not only provide excellent heat transfer but also support various cookware sizes, making them versatile for numerous cooking tasks.

On the other hand, the SB-5-ES is a more compact option, featuring five burners. It is ideal for kitchens where space is at a premium but still offers all the quality and durability that Southbend is known for. Like the SB-10-ES, the SB-5-ES also uses high-output burners that allow for quick and efficient cooking, making it an excellent choice for smaller operations or satellite kitchens.

Both models are equipped with robust stainless-steel construction, which enhances their durability and makes them easy to clean. The seamless design also helps to prevent the accumulation of grease and food particles, ensuring a sanitary cooking environment.

A standout characteristic of the SB-10-ES and SB-5-ES is their intuitive control system. Each burner features a separate control knob that allows precise temperature adjustments, giving chefs the flexibility to manage multiple dishes concurrently. This is especially important in high-pressure cooking environments where timing and temperature control are critical.

An additional feature of both models is the stainless steel backguard, designed to protect walls from heat and splatter while providing an aesthetically pleasing look. The integrated oven options available with these ranges allow for easy baking and roasting, catering to a variety of culinary needs.

In summary, whether you choose the Southbend SB-10-ES with its ten burners or the more compact SB-5-ES, you are investing in quality equipment that embodies innovation, efficiency, and durability—traits that have solidified Southbend’s reputation in the commercial kitchen industry. These models are well-suited for both aspiring chefs and seasoned professionals looking to enhance their cooking experience.
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