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I. Description
Southbend Model SE36 electric oven ranges are rated heavey duty for commercial use. The oven range
consists of a tnage top fastened to an oven base. There is a marine kit available v.rhich qualify it for
shipboard use. The marine features are an oven door latch, grease tray latch, bolt-do'lm 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 a convection oven.
1.
Deck oven
ro·
in Model #, example SE36D-HHH)
The deck oven base has an alumlnized steel inner lining, removable deck of tigidized steel, vent with
damper and fully gasketed landing shalHype stainless steel lined door. The oven Is Insulated on all sides
and is equipped with one slide-in rack. Healing is accomplished with top and bottom formed tubular
heating elements which are each controlled by a 3-heat (low, medlum and high) swllch. The deck oven
has a thermostatic control with a temperature range ol 200"F to 550"F (93c•c to 287"0), The oven will
preheat to 450"F (232"C} in 20 minutes.
2. Convection Oven ("A" In Model #, example SE36A·HHH)
The
convection oven has removable stainless steel oven liners, vent
with
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 elsment is enclosed in the side of the oven cavlly and encircles
the oven blower fan. The convection oven has a lhermostatio control with a temperature range of 150°F
to 450°F (65°C to 232"'C). The oven
wm
preheat to 450"F (232"C) in 15 minutes.
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Installation & Operations Manual ·1189331 Rev 1 (08!10)
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