Southbend SE36D-HHH Operating instructions

Installation & Operations Manual

Oven Range

Model SE36

Manual 1189331 Rev 0 (02/07)

$30..00 Oven Range

IMPORTANT FOR FUTURE REFERENCE

Please complete this information and retain

this manual for the life of the equipment:

Model #: _________________________

Serial #: _________________________

Date Purchased: _________________

Installation & Operations Manual 1189331 Rev 0 (02/07)

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Page I

Installation & Operations Manual 1189331 Rev 0 (02/07) Page II

WARNING

FOR YOUR SAFETY, DO NOT STORE OR USE GASOLINE OR

OTHER FLAMMABLE VAPORS AND LIQUIDS IN THE VICINITY

OF THIS OR ANY OTHER APPLIANCE.

WARNING

In case of fire, de-energize the Oven Range at its main discon-

nect switch/circuit breaker. Switching OFF the power to the Oven

Range allows it to cool, making it easier to extinguish a fire.

WARNING

ONLY use a CO

2

or other fire extinguisher suitable for grease, oil,

and electrical equipment fires. Do NOT try to stop a grease fire by

pointing the fire extinguisher nozzle directly on the burning

grease. Direct the nozzle to the outside of the flames to prevent

them from spreading. Gradually, spray closer to the center of the

flames, to cool and smoother them.

CAUTION

DO NOT move the Oven Range while cooking.

Pots of liquid could spill, causing injury.

NOTICE

Contact your local authorized Service Agency to perform

maintenance and repairs. A Service Agency directory is supplied

with your oven.

NOTICE

Using any parts other than genuine Toastmaster factory-supplied

parts relieves the manufacturer of all liability.

NOTICE

Toastmaster (Manufacturer) reserves the right to change

specifications and product design without notice. Such revisions do

not entitle the buyer to corresponding changes, improvements,

additions or replacements for previously purchased equipment.

Installation & Operations Manual 1189331 Rev 0 (02/07)Page III

TABLE OF CONTENTS

SECTION 1

DESCRIPTION .................................................................................................... 1

A. Oven Base ............................................................................................... 1

B. Range....................................................................................................... 2

C. Specifications ........................................................................................... 7

SECTION 2

INSTALLATION ................................................................................................... 9

A. Inspect For Shipping Damage .................................................................. 9

B. Installationof Oven Range ...................................................................... 10

C. Assembling of Oven Range.................................................................... 11

D. Elecrtical Connection ............................................................................. 11

E. Initially Cleaning the Griddle and/or Hot Plates ...................................... 11

F. Testing the Installation ............................................................................ 12

G. Marine Oven Range Installation On Curb .............................................. 12

H. Dimension Drawings ......................................................................... 13-14

SECTION 3

OPERATION ..................................................................................................... 15

I. Component Function and Location .......................................................... 15

II. Control Functions and Location .............................................................. 16

III. Operation ............................................................................................... 19

IV. Time and Temperature Charts ............................................................... 24

SECTION 4

PARTS LIST ...................................................................................................... 29

Overall Drawing Parts List .......................................................................... 30

Convection Oven ........................................................................................ 32

Deck Oven .................................................................................................. 34

Vents and Marine Rails ............................................................................... 36

SECTION 5

SCHEMATICS ................................................................................................... 39

Electrical Schematics & Wiring .............................................................. 39-81

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 1

SECTION 1

DESCRIPTION

I. Description

Southbend Model SE36 electric oven ranges are rated heavy duty for commercial use. The oven range consists

of a range top fastened to an oven base. There is a marine kit available which qualify it for shipboard use. The

marine features are an oven door latch, grease tray latch, bolt-down legs , range top adjustable sea rails and a

grab bar across the front.

A. OVEN BASE

the oven base can be either a deck oven or convection oven.

1. Deck Oven (“D” in Model #, example SE36D-HHH))

The deck oven base has an aluminized steel inner lining, removable deck of rigidized steel, vent with

damper and fully gasketed landing shelf type stainless steel lined door. The oven is insulated on all

sides and is equipped with one slide-in rack. Heating is accomplished with top and bottom formed

tubular heating elements which are each controlled by a 3-heat (low, medium, high) switch. The deck

oven has a thermostatic control with a temperature range of 200

o

F to 550

o

F (93

o

C to 287

o

C). The

oven will preheat to 450

o

F (232

o

C) in 20 minutes.

2. Convection Oven (“A” in Model #, example SE36A-HHH)

The convection oven has removable stainless steel oven liners, vent damper and fully gasketed

landing shelf type stainless steel lined door. The oven is insulated on all sides. Removable rack

supports can accommodate six racks. The heating element is enclosed in the side of the oven cavity

and encircles the oven blower fan. The convection oven has a thermostatic control with a

temperature range of 150

o

F to 450

o

F (65

o

C to 232

o

C). The oven will preheat to 450

o

F (232

o

C) in 15

minutes.

Figure 1-1

Page 2 Installation & Operations Manual 1189331 Rev 0 (03/07)

Figure 1-2

Griddle

Section 1 - Description

B. RANGE

The range can consist of up to 3 different components and the components can be configured in six

ways. Troughs with drip chutes are located at the front and rear for draining into two wide drawer type

receptacles

1. Range Components Descriptions

a. Griddle for griddling. The griddle can be either 24”x24” or 24” x 36”. The griddles are controlled by

thermostats. The 24”x24” griddle has a thermostat control for each of two 12”x24” zones and the 24”x

36” griddle has a thermostat for each of four 9”x24” zones. The griddle zones have a temperature

range of 150

o

F to 450

o

F (65

o

C to 232

o

C) and will preheat to 400

o

F (204

o

C) in 12 minutes.

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 3

b. 12”x24” Hot Plate for stock pot cooking (Not recommended for griddling). The hot plates are thermo-

statically controlled and have a temperature range of 250

o

F to 850

o

F (121

o

C to 454

o

C) and will preheat to

400

o

F (204

o

C) in 12 minutes

Section 1 - Description

c. Round Hot Plate for stock pot cooking. The twin hot plates have a 9” diameter and are controlled by 3-

heat (low, medium, high) switches.

Figure 1-3

Hot Plate

Figure 1-4

Round Hot Plate

Page 4 Installation & Operations Manual 1189331 Rev 0 (03/07)

Section 1 - Description

2. Range Top Configurations

a. All purpose TOP SE36D/A-HHH. The all purpose top consists of three 12”x 24” hot plates. The all

purpose top is not recommended for griddling

b. Multi-Purpose Top SE36D/A-HHB The multi purpose top consists of two 12”x 24” hot plates and

two 9” round hot plates. The multipurpose top is not recommended for gridling.

Figure 1-5

All Purpose Plate

Figure 1-6

Multi-Purpose Top

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 5

c. Griddling Top SE36D/A-TTT. the griddle top consists of one 36”x24” griddle plate.

d. Round Hot Plate Top SE36D/A-BBB. The round hot plate top consists of six 9” hot plates.

Figure 1-7

Griddle Top

Figure 1-8

Round Hot Plate

Page 6 Installation & Operations Manual 1189331 Rev 0 (03/07)

Section 1 - Description

e. Griddle/Round Hot Plate Top SE36D/A-TTB. The griddle/round hot plate top consists of one

24”x24” griddle and two 9” round hot plates.

f. Griddle 12”x24” Hot Plate Top SE36D/A-TTH. The griddle 12” x 24” hot plate top consists of one

24” x24” griddle and one 12”x24” hot plate.

Figure 1-9

Griddle/Round Hot Plate

Figure 1-10

Griddle/Hot Plate

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 7

NOTICE

Southbend (Manufacturer) reserves the

right to change specifications and

product design without notice. Such

revisions do not entitle the buyer to

corresponding changes, improvements,

additions or replacements for previously

purchased equipment.

Section 1 - Description

C. Specifications

OVEN RANGE MODELS SE36

Overall Dimensions

Width 36” (91.5cm)

Depth 38-3/4” (96.4cm)

Height 38-1/4” (97cm)

Net Weight

Model SE36A-HHH 569 lb (258 kg)

Model SE36A-HHB 515 lb (234 kg)

Model SE36A-TTT 588 lb(267 kg)

Model SE36A-BBB 455 lb (207 kg)

Model SE36A-TTB 515 lb (234 kg)

Model SE36A-TTH 545 lb (247 kg)

Model SE36D-HHH 569 lb (258 kg)

Model SE36D-HHB 515 lb (234 kg)

Model SE36D-TTT 588 lb (267 kg)

Model SE36D-BBB 497 lb (226 kg)

Model SE36D-TTB 515 lb (234 kg)

Model SE36D-TTH 545 lb (247 kg)

Shipping Weight

Model SE36A-HHH 610 lb (227 kg)

Model SE36A-HHB 570 lb (259 kg)

Model SE36A-TTT 610 lb(277 kg)

Model SE36A-BBB 485 lb (220 kg)

Model SE36A-TTB 570 lb (259 kg)

Model SE36A-TTH 545 lb (247 kg)

Model SE36D-HHH 569 lb (258 kg)

Model SE36D-HHB 515 lb (234 kg)

Model SE36D-TTT 588 lb (267 kg)

Model SE36D-BBB 497 lb (226 kg)

Model SE36D-TTB 515 lb (234 kg)

Model SE36D-TTH 545 lb (247 kg)

Construction ----------- Welded Angle Iron ----------

Finish: ---------- Stainless Steel Front Sides and Top ----------

---------- Aluminized Steel Back ----------

Electrical Specifications Refer to Section 5

Page 8 Installation & Operations Manual 1189331 Rev 0 (03/07)

NOTES

Section 1 - Description

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 9

SECTION 1

INSTALLATION

A. Inspect for Shipping Damage

All shipping containers should be examined for damage before and during unloading. This equipment was

carefully inspected and packaged at the factory. the freight carrier has assumed responsibility for its safe

transit and delivery. If equipment is received in damaged condition, either apparent or concealed, a claim

must be made with the delivering carrier.

1. Apparent Damage or Loss - If damage or loss is apparent it must be noted on the freight bill or express

receipt at the time of delivery, and must be signed by the carrier’s agent (driver). If this is not done , the

carrier may refuse the claim. The carrier will supply the necessary claim forms.

2. Concealed Damage or Loss - If damage or loss is NOT apparent until after equipment is unpacked, a

request for inspection of concealed damage must be made with the carrier within 15 days. The carrier will

make an inspection and will supply necessary claim forms. Be certain to retain all contents plus external and

internal packaging materials for inspection.

Page 10 Installation & Operations Manual 1189331 Rev 0 (03/07)

Section 2 - INSTALLATION

B. Inspect of Oven Range

The oven range can be shipped assembled or the range top module and the oven can be packed in separate

cartons. If the oven range is shipped assembled simply remove the metal banding straps and packing materi-

als and move it to the permanent location.

If the oven range is packed in two separate cartons and must be moved through a narrow passage follow the

Pre-Installation instructions located on the outside of the carton. If the oven range does not have to be moved

through a narrow doorway then simply remove the metal banding straps and packing materials and move

each carton to the permanent location. Use the following procedure to assemble the range top and oven

modules.

Figure 2-1

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 11

C. Assembling (Stacking) the Oven Module and Range Module

1. Move the range top module and the oven module to the area of their permanent location as directed in the

previous Paragraph “B” or the Pre-installation Instructions on the outside of the shipping carton.

2. Remove the following (refer to Figure 2-1):

• Two drip pans

• Two side panels

• Back cover

• Front louvered panel located below control panel

3. Place range top module in position on oven module.

4. Attach range top to oven using two 5/16” hex bolts on each side of the oven (4 bolts total, furnished).

Refer to Figure 2-1

5. Thread jumper wire harness from range top through oven base frame opening and connect wires marked

201, 202 and 203 to terminal block as shown in Figure 2-1.

6. Remove all remaining packing materials.

7. On Marine Oven Ranges bolt the oven range to the floor/deck using the leg brackets.

D. Electrical Connection

1. Remove the right side panel and the front louvered panel located below the control panel if they have not

already been removed.

2. Remove knockout plate located below terminal block on oven floor as shown in Figure 2-1. Knockout

desired hole in knockout plate. Reassembled knockout plate to floor of oven.

3. Connect main power wires from circuit breaker to terminal block as shown in Figure 2-1.

4. Reinstall all panels and drip pans that were removed.

E. Initially Clean the Griddle and/or 12” x 24” Hot Plate(s)

1. Remove the rust preventative material from the surface with a nonflammable grease solvent.

2. Wash the surface with warm water and a mild detergent.

3. Rinse with a damp cloth and wipe dry.

4. Griddle must then be seasoned immediately. Refer to Section 3, Operation, for procedure to follow.

Section 2 - INSTALLATION

Page 12 Installation & Operations Manual 1189331 Rev 0 (03/07)

F. Testing the Installation

1. Turn all range and oven controls to the OFF position.

2. Turn main power disconnect switch to ON

3. Check range top components by turning on one control at a time starting at the left side of the control

panel. Check that the component is starting to heat and then turn it off.

4. Check the oven controls.

a. Deck oven - Set thermostat control at 300°F (149°C). turn both the upper and lower heating element

switches to LOW. Check that both the upper and lower elements are starting to heat and then turn them

to OFF.

b. Convection oven - Set thermostat control to 300°F(149°C). Push fan switch LOW position. Turn oven

power switch ON. After a few minutes open oven door and check for heat. If oven is heating turn all

controls to OFF

G. Marine Oven Range Installation on Curb

1. Installation of Oven Range on metal curb (shipped separately)

a. Bolt or weld base flange of metal curb (P/N33669) to floor of ship. See figure 2-2.

b. Position oven range on curb as shown in figure 2-3.

c. Remove oven side covers and use existing mounting holes to bolt oven range to top flange of curb.

2. Installation of Oven Range on existing curb.

a. Existing curb must be ventilated as shown on metal curb in Figure 2-3. The opening for circulation

must equal 8 square ft. (0.74 square meters).

b. Remove oven side covers and use existing mounting holes to bolt oven range to top of curb.

Section 2 - INSTALLATION

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 13

Figure 2-4

Section 2 - INSTALLATION

H. Dimension Drawings

Page 14 Installation & Operations Manual 1189331 Rev 0 (03/07)

Section 2 - INSTALLATION

Figure 2-5

Installation & Operations Manual 1189331 Rev 0 (03/07) Page 15

I. COMPONENT FUNCTION AND LOCATION

A. OVEN BASE Module - either a convection oven or deck oven base.

Convection Oven heating element located on side of oven cavity with the blower fan.

Deck Oven has a heating element at both the top and bottom of the oven cavity.

B. OVEN CONTROL PANEL - All Oven operating controls and indicators.

C. RANGE TOP - Configured six different ways which consist of griddle, round hot plate, and/or 12” x

24” hot plate.

D. RANGE TOP CONTROL PANEL - Contains all operator controls for range top operation

E. GREASE TROUGHS - In front and behind the Range Top cooking surfaces. (Grease chutes

provide drainage into the grease drawers)

F. GREASE DRAWERS - Containers for grease draining through the grease chutes from grease

troughs.

G. VENT DAMPER CONTROL - Controls the amount of moisture that can be vented from the oven.

Figure 3-1

Convection

SECTION 2

OPERATION

Page 16 Installation & Operations Manual 1189331 Rev 0 (03/07)

Section 3 - OPERATION

II. Control Functions and Locations

A. Convection Oven Control Panel

Figure 3-2

Convection Control Panel

1. Temperature Thermostat Control - adjustable from 150°F to 450°F(65°C to 232°C). The thermostat is

also provided with ON/OFF position. The oven will preheat to 450°F(232°C) in 15 minutes.

2. Heating Light - Amber light signals when oven is coming up to set temperature and heating element is

energized.

3. Power Switch - turns ON or OFF.

4. On Light - Green light signals when power is on.

5. Timer - Adjustable from 6 to 120 minutes.

6. Fan Switch - turns fan to LOW or HIGH speed and turns fan OFF. If fan switch is turned OFF the

heating element will not heat. Fan switch must be positioned in LOW or HIGH for oven to function.

7. Fuse Holders - Contains fuses.

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