Maintenance - Southbend 136C Owner's Manual

MAINTENANCE

ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED
TECHNICIAN WHO IS EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF
COMMERCIAL GAS COOKING EQUIPMENT. HOWEVER, TO ASSURE YOUR CONFIDENCE,
CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR RELIABLE SERVICE, DEPENDABLE
ADVICE OR OTHER ASSISTANCES, AND FOR GENUINE FACTORY PARTS.
Following daily and periodic maintenance procedures will enhance long-life for your equipment. Climatic conditions — salt
air— may require more thorough and frequent cleaning, or the life of the equipment could be adversely affected.
MAINTENANCE:
Daily:
A. Wash exposed cleanable ares.
B. Empty ands wash all grease trays.
Monthly:
A. Clean around burner air mixers, carryover tubes, flash tubes and pilots if grease or lint have accumulated.
VENT SYSTEM: At least twice a year the unit venting system should be examined and cleaned.
OVEN INTERIOR (Standard-Type Oven): Allow oven to cool. Remove oven racks and porcelain enameled oven bottom.
Clean by rubbing with strong detergent and Brillo pad or similar scrubber. "Spill-over" should be cleaned from the bottom as
soon as possible to prevent carbonizing and a "burnt-on" condition. For stubborn accumulations, commercial oven cleaners are
recommended.
The porcelain oven door lining can be cleaned in a similar manner. The side, rear and top lining should be wiped only with a
cloth dampened with a mild detergent and water. Avoid using excessive amount of water, as this may drip into burner
compartment and deteriorate the metal in that area.
Do not use strong commercial cleaners or abrasive pads on these sides, back or top linings.
OVEN INTERIOR (Convection-Type Oven):
CAUTION: WHENEVER SERVICING OR CLEANING THE OVEN, THE MAIN POWER
SUPPLIES TO THE OVEN MUST BE DISCONNECTED.
Oven bottom and oven door lining are finished with a porcelain enamel coating which encourages frequent cleaning.
"Spill-overs" should be cleaned from the bottom or the door lining as soon as possible to prevent carbonizing and a
"burnt-on" condition. Usually, a soap or detergent solution is strong enough. For stubborn accumulations,
commercial oven cleaners are recommended.
The side, rear and top linings have an aluminized coating and should be cleaned with a sponge or cloth and a mild
detergent. Do not use a strong commercial cleaner or abrasive pad, as they may damage the finish.
The rack slides are readily removable for ease in cleaning. To remove, raise them and they will become disengaged
from their hanger studs.
Foreign matter may collect on the blades of the blower wheel and reduce the circulation. When this becomes
apparent, remove the rear lining which is secured by thumb screws near each corner. Then, use a stiff brush on each
blade and finally, wash with soap and water.
WHEN CLEANING THE BLOWER WHEEL, BE SURE TO HAVE THE POWER SWITCH IN THE "OFF"
POSITION.
CONTROL PANEL (Convection-Type Oven): The textured control panel should be cleaned with warm water and
mild soap. Never use cleaning solvents with a hydrocarbon base.
BURNERS: Little attention is needed, but if spillage should occur, it may be necessary to clean around pilot areas,
air mixers and under burners. Use a wire brush if necessary.
MOTOR: Lubrication information can be found on permanent label located on motor.
Periodically, cast iron burners (particularly open top type) should be removed and boiled in a strong solution of
washing soda and water. Allow interior to drain, dry thoroughly before replacing.
SECTIONAL RANGES
SECTION TWO — USER'S GUIDE
PAGE 8
WARNING:
Litho in U.S.A.
Rev. 7-91