Southbend 4601DD-2RR User Manual Page 32
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- Table of contents
- TROUBLESHOOTING
- BOOKMARKS
- Ultimate 1
- Restaurant Ranges 1
- SAFETY PRECAUTIONS 2
- Table of Contents 3
- SPECIFICATIONS 4
- GAS SUPPLY 5
- VENTILATION 5
- INSTALLATION 6
- STEP 2A: ATTACH LEGS 7
- STEP 2B: ATTACH CASTERS 7
- STEP 2C: ATTACH RESTRAINT 8
- Installation of Restraint 9
- STEP 4: ELECTRICAL CONNECTION 10
- STEP 5: GAS CONNECTION 10
- STEP 7: CHECK OPERATION 11
- OPERATION 12
- OPERATION OF ELECTRIC OVEN 13
- RAISED-GRIDDLE BROILER 13
- SHUTDOWN OF ENTIRE RANGE 14
- TROUBLESHOOTING BY OPERATOR 14
- ULTIMATE RESTAURANT RANGES 15
- CLEANING 16
- CARE OF GRIDDLES 17
- HOT TOPS 17
- TOP BURNERS 17
- ADJUSTMENTS 18
- (see Figure 11) 20
- TROUBLESHOOTING 22
- TROUBLESHOOTING BASE OVEN 24
- LTIMATE RESTAURANT RANGES 26
- Figure 9 26
- ROUBLESHOOTING 26
- Figure 10 27
- Wiring Diagram for Gas Oven 28
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