Southbend S36D - Manual (Page 26)

S ERVICE S S ERIES R ESTAURANT R ANGES
P AGE 26 OF 40 O WNER ’ S M ANUAL 1191904 REV 1 (11/10)
A DJUSTMENT OF O PEN -T OP P ILOTS
The open-top pilots are the non-aerated (yellow-tipped flame) type. One is located beside each open-top burner.
Pilot outage is often caused by an unstable flame due to over-adjustment to the point where the flame is leaving its
port, or “blowing off.” Often, in an effort to improve ignition, the pilots are increased too much and result in this
unstable condition.
The pilots are adjusted by inserting the blade of a screwdriver into the slot on the small valve, located on the manifold.
The maximum flame size is approximately 3/4" (19 mm) with a slight yellow tip. The first indication of over-adjustment
is evident when the yellow tip begins to stream into black streaks and generate carbon. Continued over-adjustment
leads to the unstable lifting and blowing condition.
A
DJUSTMENT OF
O
PEN
-T
OP
B
URNERS
All open-top burners are primarily adjusted by means of an air shutter on the mixer face.
To adjust a burner, loosen the screw that holds the air shutter in position and rotate the mixer cap until a clear, stable
blue flame is obtained. The flame should not be yellow tipped nor should it blow off the burner ports.
All orifice sizes and burner rate are properly set at the factory and should not be altered.
Over-rated burners cause poor burner and pilot performance, resulting in less heat, and wasted gas.
A DJUSTMENT OF G AS O VEN S TANDING P ILOT
The standing oven pilot flame can be adjusted by turning the adjusting screw on the pilot line valve with a screwdriver.
The pilot line valve is located behind the kick panel below the oven door. Remove the kick panel to gain access. The
pilot flame is properly adjusted when it is just large enough to maintain a glowing red color of the thermopile capillary
bulb.
A DJUSTMENT OF G AS O VEN B URNER
The oven burner orifice is of the fixed type, sized for the specified gas supply. The burner flame characteristics are
controlled by varying the primary air mixer cap. There should be a clear blue flame with a distinct inner cone at each
port. Excessive primary air can result in “blowing” or the flames leaving the ports. Lack of primary air causes soft or
yellow tipped flame.
C
ALIBRATION OF
G
AS
O
VEN
T
HERMOSTAT
The oven thermostat control is carefully calibrated at the factory so that its dial settings closely match actual oven
temperatures. Field recalibration is seldom necessary, and should not be resorted to unless considerable experience
with unexpected cooking results definitely proves that the control is not maintaining the temperatures to which the dial
is set.
When checking the oven temperature, use a test instrument or a reliable mercury thermometer positioned in the
center of the oven. The oven bottom must be in place. For convection ovens, the blower baffle must be in place.
Proceed as follows:
1. Light the oven pilot, set the oven thermostat to 350°F, and, if the oven is a convection oven, turn on the fan.
2. After burner has been on about 15 minutes, check the oven temperature. The oven door should be open for as
short a time as possible. Use a flashlight, if necessary, to see the thermometer clearly.
3. Continue to check temperature noting the minimum and maximum "swing" variation in temperature until two
successive readings are within 5 degrees of each other. The oven temperature is the midpoint of the "swing"
range.
The control should be recalibrated if your reading is not within 20 degrees of the dial setting (350°F). If calibration is
required, the additional steps to be taken are these:
4. Insert a flat screwdriver through the center of the thermostat stem and then turn the adjustment screw clockwise
to decrease the oven temperature and counterclockwise to increase the oven temperature. Do not allow the stem
to turn. Turn the adjustment screw only 5 degrees of rotation in the appropriate direction, then repeat Steps 2
and 3 to check the temperature. Repeat until the temperature is within 10 degrees of 350°F.
5. Set the oven thermostat to 400°F. Check oven temperature again, as instructed in Steps 2 and 3. If the oven
temperature is not within 20 degrees of the dial setting (400°F) it means that the sensing element is inoperative
and the control should be replaced.