Southbend Platinum Steakhouse Broiler - Manual (Page 3)

OWNER’S MANUAL 1190950 REV 2 (11/14) PAGE 3 OF 22
S TEAKHOUSE B ROILER
Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the
market.
You will find that your new equipment, like all Southbend equipment, has been designed and manufactured to meet
the toughest standards in the industry. Each piece of Southbend equipment is carefully engineered and designs are
verified through laboratory tests and field installations. With proper care and field maintenance, you will experience
years of reliable, trouble-free operation. For best results, read this manual carefully.
RETAIN THIS MANUAL FOR FUTURE REFERENCE.
Table of Contents
Specifications ......................................................................................................................................... 4
Installation .............................................................................................................................................. 6
Operation ...............................................................................................................................................12
Cleaning .................................................................................................................................................14
Troubleshooting .....................................................................................................................................16
This manual is for the Southbend Radiant Steakhouse Broiler, which may be mounted on a stand, a cabinet, a
refrigeration base, or a countertop. The serial plate is located in the rear right lower corner (see Figure 1 below).
Southbend steakhouse broilers are unique in design. They utilize Southbend’s high performance radiant burners
to provide broiling temperatures of up to 850°F (454°C) on the rack surface. The spent gases are then baffled and
transferred to the top searing griddle providing a uniform temperature of 650°F (343°C). This secondary cooking surface
is perfect for searing meat and locking in juices before broiling, and is provided without additional fuel cost or burners.
The broiler design supplies 100% clean primary air to the burners, ensuring efficient combustion and maintaining
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.
Read these instructions carefully before attempting installation. Installation and initial startup should be performed by
a qualified installer. Unless the installation instructions for this product are followed by a qualified service technician (a
person experienced in and knowledgeable of the installation of commercial gas and/or electric cooking equipment) then
the terms and conditions on the Manufacturer’s Limited Warranty will be rendered void and no warranty of any kind shall
apply.
In the event you have questions concerning the installation, use, care, or service of the product, contact:
Southbend
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
I NTRODUCTION
Figure 1
Broiler Serial Plate Location
Location of Serial Plate
(on rear of unit)