Congratulations! You have just purchased one of the fmest pieces of heavy-duty, commercial cooking
equipment on the market today.
You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to
some of the toughest standards in the industry — those of Southbend Corporation. Each piece of Southbend
equipment has been carefully engineered and designs have been verified through laboratory tests and field
installations in some of the more strenuous commercial cooking applications. With proper care and field
maintenance, you will experience years of reliable, trouble-free operation from your Southbend equipment. To get
the best results, it's important that you read this manual carefully.
TABLE OF CONTENTS:
SECTION ONE - INSTALLATION
Specifications ........................................................... l
Installation ...........................................…................ 2
SECTION TWO - USER'S GUIDE
Warranty...............................................…......……... l
Operation .................................................…......…... 2
Maintenance ............................................................. 3
SECTION THREE - SERVICE
Adjustments .........................................………......... l
Service............................................................……... 2
Trouble Shooting ...................................................... 3
SECTION FOUR - PARTS
Parts List .....................................................……....…. 1
Southbend Infra-Red Broilers are unique in design. They incorporate our exclusive Schwank ceramic tile burners, which
generate infra-red rays that provide better quality products in about one-half the usual broiling time, with less gas input than
ordinary broilers. Very little energy is wasted in heating secondary surfaces, as is necessary in conventional-type broilers.
Since the surface of these tiles become red hot in less than one-half minute, the unit is ready to start broiling with a very short
preheat time, thereby saving time, labor and energy.
These glowing surfaces emit intense infra-red rays, which are transmitted directly onto the product, thereby yielding better
tasting broiled food in less time.
Use of 100% clean primary air, which is constantly conveyed to these burners, insures efficient combustion and maintains full
production capacity and maximum recovery, even in the most severe conditions of grease vapors and smoke atmospheres,
which are created during any broiling process.
The Southbend Infra-Red Broilers provide such speed and recovery that broiling techniques may require some modification in
order to take full advantage of its productive capabilities.
CAUTION:
POST IN PROMINENT LOCATION INSTRUCTIONS TO BE FOLLOWED IN THE EVENT
THE SMELL OF GAS IS DETECTED. THIS INFORMATION SHALL BE OBTAINED FROM
LOCAL GAS SUPPLIER.
NOT INTENDED FOR HOUSEHOLD USE. FOR COMMERCIAL USE ONLY.
Retain this manual for future reference.
FOR YOUR SAFETY
DO NOT STORE OR USE GASOLINE OR OTHER FLAMMABLE
VAPORS AND LIQUIDS IN THE VICINITY OF THIS OR ANY OTHER
APPLIANCE.
KEEP AREA AROUND APPLIANCES FREE AND CLEAR FROM
COMBUSTIBLES.
IN THE EVENT A GAS ODOR IS DETECTED, SHUT DOWN EQUIP
MENT AT THE MAIN SHUTOFF VALVE AND CONTACT THE LOCAL
GAS COMPANY OR GAS SUPPLIER FOR SERVICE.
1100 Old Honeycutt
Road Fuquay-Varina.
NC 27526 (919)552-
9161 FAX (919) 552-
9798 (800)348-2558
