Southbend SSB-32 Manual De Usuario
R
ADIANT
S
TEAKHOUSE
B
ROILER
I
NTRODUCTION
I
NTRODUCTION
Congratulations! You have purchased one of the finest pieces of heavy-duty commercial cooking equipment on the
market.
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.
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.
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).
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.
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.
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.
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 Technical Service
1100 Old Honeycutt Road
Fuquay-Varina, North Carolina 27526 USA
Figure 1
Location of Serial Plate
Location of Serial Plate
(on rear of unit)
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