Southbend 4601DD-2RR - Manual (Page 5)

OWNER’S MANUAL 1190820 REV 4 (10/14) PAGE 5 OF 34
U LTIMATE R ESTAURANT R ANGES
G AS S UPPLY
The total BTU gas requirement for the range varies depending on the ordered options. The gas requirement and type of
gas the range is configured for (natural gas or propane) is stated on the serial plate.
A 3/4” female NPT gas connection is located on the rear of the range.
The serial plate is located inside the oven kick panel (see Figure 1). The serial plate indicates the type of gas the range is
equipped to burn, and the total gas supply requirement (in BTUs). All Southbend equipment is adjusted at the factory.
These models are design-certified for operation on natural or propane gases. A kit for conversion to a different type of gas
is available from Southbend.
For natural gas, the regulator is set to 4” W.C. (0.99 kPa). For propane gas, it is set to 10” W.C. (2.48 kPa). If applicable,
the vent line from the gas appliance pressure regulator shall be installed to the outdoors in accordance with local codes,
or in the absence of local codes, with the applicable national codes.
This appliance should be connected ONLY to the type of gas for which it is equipped.
An adequate gas supply is imperative. Undersized or low pressure lines will restrict the volume of gas required for
satisfactory performance. A 1/8” pressure tap is located on the manifold to measure the manifold pressure.
An adequate gas supply line to the range should be no smaller than the inside diameter of the pipe from the range to
which it is connected.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the range.
All pipe joints and connections must be tested thoroughly for gas leaks. Use only soapy water for testing on all gases.
NEVER use an open flame to check for gas leaks. All connections must be checked for leaks after the range has been put
into operation. Test pressure should not exceed 14” W.C. (3.47 kPa).
S PECIFICATIONS
WARNING
Improper ventilation can result in personal injury or death. Ventilation which fails to properly remove flue products can
cause headaches, drowsiness, nausea, or could result in death.
All ranges must be installed in such a manner that the flow of combustion and ventilation air are not obstructed.
Provisions for adequate air supply must be provided. Do not obstruct the front of the range at the top by the control
panel, or the bottom just below the oven compartment, as combustion air enters through these areas.
V ENTILATION
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Be sure to inspect and clean the ventilation system according to the ventilation equipment manufacturer’s instructions.
Canopies are set over ranges, ovens, etc. for ventilation purposes. It is recommended that a canopy extend 6” past the
appliance and the bottom edge be located 78” above the floor. Filters should be installed at an angle of 45° or more from
the horizontal. This position prevents dripping grease and facilitates collecting the run-off grease in a drip pan, unusually
installed with a filter.
A strong exhaust fan tends to create a vacuum in the room and may interfere with burner performance or may extinguish
pilot flames. Fresh air openings approximately equal to the fan area will relieve such a vacuum.
The exhaust fan should be installed at least 2” above the vent opening at the top of the range.
If the range is connected directly to an outside flue, a CSA design-certified down draft diverter must be installed at the flue
outlet of the oven and connected to the flue.
In case of unsatisfactory performance on any appliance, check the appliance with the exhaust fan in the OFF position. Do
this only long enough to check equipment performance. Then turn hood back on and let it run to remove any exhaust that
may have accumulated during the test.