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S
ERVICE
S
ERVICE
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS
EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING
EQUIPMENT. TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR
RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY
PARTS.
INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS
EQUIPMENT.
The serial plate are located on the right side of the range (see Figure 1 on page 3).
Replacement parts (including parts not listed in this manual) may be ordered either through a Southbend Authorized
Parts Distributor or a Southbend Authorized Service Agency.
When ordering parts, please supply the Model Number, Serial Number, Part Number, and Part Description.
In case of problems in operation at initial installation, check type of gas and manifold pressure and compare with
information listed on the serial plate.
This section contains troubleshooting flowcharts, procedures, and electric schematics to assist a qualified service
technician in the servicing of a Southbend S Series Restaurant Range.
T
ROUBLESHOOTING
Find the symptom below that corresponds to the malfunction, then turn to the corresponding page. Follow the
flowchart on that page until the problem is solved.
Troubleshooting Flowchart, Procedure, or Wiring Diagram
Troubleshooting Open-Top Burners
Troubleshooting Base Oven
Troubleshooting Convection-Oven Blower
Adjustment of Gas Pressure Regulator
Adjustment of Open-Top Pilots
Adjustment of Open-Top Burners
Adjustment of Oven Standing Pilot
Adjustment of Oven Burner
Calibration of Oven Thermostat
Adjustment of Thermostatic Griddle Bypass Flame Level
Calibration of Thermostatic Griddle Thermostat
Conversion from One Type of Gas to Another
Wiring Diagram for Gas Oven
P
20
40
AGE
OF
F
, P
LOWCHARTS
ROCEDURES
WARNING
NOTICE
,
W
AND
IRING
O
'
M
WNER
S
ANUAL
S S
R
ERIES
ESTAURANT
D
IAGRAMS
Page
1191904 REV 1 (11/10)
R
ANGES
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