IMPORTANT FOR FUTURE REFERENCE
Please complete this information and retain
this manual for the life of the equipment:
Model #: __________________________
Serial #: __________________________
Date Purchased: ___________________
Owner’s Manual
Infrared
Cheese Melter
P24-CM / P32-CM / P36-CM / P48-CM / P60-CM / P72-CM
P32-CM-PT / P36-CM-PT / P48-CM-PT / P60-CM-PT / P72-CM-PT
WARNING
Improper installation, adjustment, alteration, service, or maintenance can cause property damage, injury, or death.
Read installation, operation, and maintenance instructions thoroughly before installing or servicing this equipment.
OWNER’S MANUAL 1186531 REV 2 (09/11)
$30.00
INFRARED CHEESE MELTER
MANUAL SECTION SR
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INFRARED CHEESE MELTER
INTRODUCTION
INTRODUCTION
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.
This manual is divided into six sections:
The serial plate is located under the cheese melter drip pan at the front, toward the left (see Figure 1).
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 with 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
Serial Plate (located under drip pan)
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PAGE 3 OF 24
SPECIFICATIONS
INFRARED CHEESE MELTER
SPECIFICATIONS
NOTICE
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association,
Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to
installation requirements for equipment. Therefore, installations should comply with all local codes.
Southbend reserves the right to change specifications and product design without notice. Such revisions do not
entitle the buyer to corresponding changes, additions, or replacements for previously purchased equipment.
Southbend appliances are intended for commercial use only, not for household use.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45
kPa).
CLEARANCES
There must be adequate clearance between the cheese melter and adjacent construction due to the heat generated
by the cheese melter. Clearance must also be provided for servicing and for operation.
The minimum clearance from non-combustible construction is 1” on the sides and 3.75" on rear (to permit combustion
air to enter the rear of the cheese melter). To service the cheese melter components, all models require at least 6"
accessibility clearance on the right and left side.
Adequate clearance must be provided in front of the cheese melter for operation and cleaning.
The high-temperature flue products from the cheese melter burners flow out through a vented cover on top of the
cheese melter. Installation under a vented hood is recommended.
WARNING
MINIMUM CLEARANCES FROM COMBUSTIBLE CONSTRUCTION
The countertop model requires a minimum clearance from combustible surfaces of 1" on the sides and 3.75” on
rear.
The wall-mount model requires a minimum clearance from combustible surfaces of 1" on the sides and 3.75" on
the rear (which is provided by the wall-mounting bracket).
The range-mount model should comply with the range’s minimum clearance from combustible surfaces of 6" on
the sides and rear.
PAGE 4 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
SPECIFICATIONS
VENTILATION
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.
The flue vent, located at the top of the unit, must not be blocked or covered at any time.
All gas appliances must be installed in such a manner that the flow of combustion and ventilation air is not
obstructed. Provisions for adequate air supply must be provided.
NOTICE
Proper ventilation is the owner’s responsibility. Any problem due to improper ventilation will not be covered by the
warranty.
Do not obstruct the front of the cheese melter since combustion air enters through this area. 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, usually 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 cheese melter.
If the cheese melter is connected directly to an outside flue, a CSA design-certified down draft diverter must be
installed.
In case of unsatisfactory performance on any gas appliance, check the appliance with the exhaust fan in the OFF
position. Do this only long enough to check equipment performance. Then turn the exhaust fan back on and let it run
to remove any exhaust that may have accumulated during the test.
GAS REQUIREMENTS
The cheese melter is design-certified for operation on natural gas or propane. The cheese melter is shipped
configured and adjusted for the type of gas specified by the purchaser, which is indicated on the serial plate (see
Figure 1 on page 3). Connect the cheese melter ONLY to the type of gas for which it is configured and adjusted.
Total
BTU/hour
Min. Supply
Pressure
Model
Gas Type
Burner Orifice
Pilot Orifice
Manifold Pressure
Natural Gas
Propane
20,000
20,000
40,000
40,000
40,000
40,000
60,000
60,000
60,000
60,000
80,000
80,000
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
No. 54 (P/N 1008754)
No. 64 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
0.055 (P/N 1008754)
0.036 (P/N 1008764)
7" W.C.
11" W.C.
7" W.C.
11" W.C.
7" W.C.
11" W.C.
7" W.C.
11" W.C.
7" W.C.
11" W.C.
7" W.C.
11" W.C.
4" W.C.
10" W.C.
4" W.C.
10" W.C.
4" W.C.
10" W.C.
4" W.C.
10" W.C.
4" W.C.
10" W.C.
4" W.C.
10" W.C.
P24-CM
Natural Gas
Propane
P32-CM
P32-CM-PT
Natural Gas
Propane
P36-CM
P36-CM-PT
Natural Gas
Propane
P48-CM
P48-CM-PT
Natural Gas
Propane
P60-CM
P60-CM-PT
Natural Gas
Propane
P72-CM
P72-CM-PT
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PAGE 5 OF 24
SPECIFICATIONS
INFRARED CHEESE MELTER
Sectional range (field mount), wall mount, or countertop cheese melters will be supplied with the appropriate regulator
and will require field piping. Restaurant range mounted cheese melters will connect to the existing regulator on the
restaurant range oven base.
A model that mounts on the flue riser of a range will have a 3/8" rear gas connection (with a 3/8" male NPT connector)
Wall-mount and countertop models will have a 3/8" rear gas connection (with a 3/8" male NPT connector). The gas
connection can extend directly out the rear of the cheese melter (near the bottom right-rear corner).
Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. If using a flexible-hose gas connection, the
I.D. of the hose must not be smaller than the connector on the cheese melter, and must comply with ANSI Z21.69.
Provide an adequate means of restraint to prevent undue strain on the gas connection.
If applicable, the vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance
with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas
Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.
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.
Purge the supply line to clean out dust, dirt, or other foreign matter before connecting the line to the cheese melter.
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).
PAGE 6 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
SPECIFICATIONS
DIMENSIONS
Figure 2
DEPTH (D)
WIDTH (W)
Width
(W)
Height
(H)
Depth
(D)
Model
P24-CM
Weight
24″
(610)
21.5″
(546)
15.5″
(394)
90 lb
(41 kg)
HEIGH T (H)
P32-CM
P32-CM-PT
32″
(813)
36″
21.5″
(546)
21.5″
(546)
21.5″
(546)
15.5″
(394)
15.5″
(394)
15.5″
(394)
120 lb
(54 kg)
135 lb
(61 kg)
175 lb
(79 kg)
P36-CM
P36-CM-PT
P48-CM
Countertop Model
(915)
48″
(1220)
WIDTH (W)
DEPTH (D)
P48-CM-PT
P60-CM
60″
21.5″
15.5″
220 lb
P60-CM-PT
(1524)
(546)
(394)
(100 kg)
HEIGHT (H)
P72-CM
72″
21.5″
15.5″
265 lb
P72-CM-PT
(1829)
(546)
(394)
(120 kg)
Dimensions in inches (millimeters)
Wall Mount Model
16"
(406)
24"
(610)
DEPTH (D)
40.5"
(1029)
9.25"
(235)
35.75"
(908)
13.5"
(343)
WIDTH (W)
2"
(51)
4.5"
(114)
19"
(483)
17"
(432)
72"
(1829)
55.75"
(1416)
53"
(1346)
36"
(914)
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PAGE 7 OF 24
OPERATION
INFRARED CHEESE MELTER
OPERATION
DANGER
EXPLOSION AND ASPHYXIATION HAZARD
In the event a gas odor is detected, shut down equipment at the main gas shut-off valve and immediately call
the emergency phone number of your gas supplier.
Improper ventilation can result in headaches, drowsiness, nausea, and could result in death. Do not obstruct the
flow of combustion and ventilation air to and from cooking appliances.
CAUTION
If the pilots go out, the flow of gas to the burners is NOT interrupted (unless the cheese melter is equipped with
the optional flame-failure safety valves). Consequently, it is the responsibility of the operator to check the
ignition of the burners immediately after a burner value has been turned ON. Should ignition fail after 10
seconds, turn off burners, wait 5 minutes, and then check the pilots and try again.
NOTICE
Southbend infrared cheese melters cook food in about half the time of conventional cheese melters, so adjust
cooking times.
Southbend infrared cheese melters are unique in design. They incorporate our exclusive ceramic tile burners, which
generate infrared rays that provide better quality products in about one-half the usual cooking time, and with less gas
input than ordinary cheese melters. Very little energy is wasted in heating secondary surfaces, which is necessary for
conventional-type cheese melters.
Since the surface of the ceramic tiles becomes red hot in less than one-half minute, the cheese melter is ready to start
cooking with a very short preheat time, thereby saving time, labor and energy. These glowing surfaces emit intense
infrared rays, which are transmitted directly onto the product, thereby yielding better tasting food in less time.
The cheese melter 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 the cooking process.
Southbend infrared cheese melters provide such rapid speed and recovery that cooking techniques may
require some modification in order to take full advantage of their productive capabilities.
The location of the cheese melter controls and other components are shown in Figure 3 on the following page.
LIGHTING AFTER GAS HAS BEEN SHUT OFF
When turning on the main gas supply to an appliance or a group of appliances, do the following:
1. Make sure that all the control valves and power switches of all the appliances are in the OFF position.
2. Turn on the main gas supply valve.
3. Light the standing pilots of each connected appliance.
PAGE 8 OF 24
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INFRARED CHEESE MELTER
OPERATION
Figure 3
Cheese Melter Operation
Keep the bottom drip pan in place when in use. Without it in place, excessive air is
pulled past the burners, reducing temperature and cooking efficiency.
OPERATION OF INFRARED CHEESE MELTER
Southbend infrared cheese melters cook in half the time of ordinary cheese melters. The burners reach operating
temperature in just 90 seconds, and their intense infrared energy quickly heats the food, not the surrounding air. The
rack adjusts to five heights on rack guides.
The cooking area has a removable rack and a drip pan for cleaning. As food cooks, drippings drain into a collection
tray on the bottom of the cheese melter cavity. To operate the cheese melter, do the following:
1. Light the constant-burning pilots located near the front of the cheese melter burners, unless the pilots are already
2. If necessary, pull out and empty the bottom drip pan. (Always keep the drip pan in place while cooking. Without it
in place, excessive air will be pulled past the burners, reducing the cooking temperature and efficiency.)
3. Turn the burner control to HIGH and visually check that the burners have ignited. When the burners ignite, a blue
haze-type flame will cover the surface of the ceramics, but will gradually disappear within two minutes. When the
burner control is set to HIGH, the ceramics will glow red and the flame on the surface of the ceramics should be
barely visible, with little or no blue haze. When the burner control is set to LOW, the surface of the ceramics will
glow very dull red and the flame will have a blue-haze color. (If the flame flutters or “pops” the cheese melter
requires adjustment by a service technician.)
4. Turn the burner control to HIGH or LOW (as appropriate for the food to be cooked).
5. Raise or lower the cheese melter rack to the height appropriate for the food to be cooked.
6. Cook the food for the appropriate time. Periodically check the cheese melter drip pan and empty it when
necessary.
7. When done cooking, turn the burner control to OFF.
LIGHTING CHEESE MELTER PILOTS
The pilots should burn continuously unless the cheese melter is to be completely shut down. The cheese melter cavity
has two or three pilots, each near the front of a pair of burners. If the pilots are extinguished, the pilot gas supply is
NOT automatically interrupted (unless the flame-failure option was ordered).
To light the pilots on a cheese melter WITHOUT the flame failure option, do the following:
1. Turn the control valves on the front of the cheese melter to OFF.
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PAGE 9 OF 24
OPERATION
INFRARED CHEESE MELTER
2. Turn on the gas supply to the cheese melter (if not already on).
3. Light the pilots.
To light the pilots on a cheese melter WITH the flame failure option, do the following:
1. Turn the control valves on the front of the cheese melter to OFF.
2. Turn on the gas supply to the cheese melter (if not already on).
3. Turn one of the burner control knobs to the PILOT position and push the knob inward and hold it in place. While
continuing to hold the knob in, light the corresponding pilot and allow it to burn for 30 to 45 seconds. Release the
knob and check that the pilot remains lit. Repeat this step for the remaining burner control knobs and pilots.
SHUTDOWN OF CHEESE MELTER
To place the cheese melter in a standby state (ready for use), turn the burner control valves to OFF (or to PILOT on
units with the flame-failure option). The pilots will remain lit.
To completely shut down the cheese melter for an extended period (or prior to disconnecting the gas supply), turn the
burner control valves to OFF, then turn off the manual shutoff valves of all gas supply connections. (This will
extinguish all pilots.)
PAGE 10 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
CLEANING & MAINTENANCE
CLEANING & MAINTENANCE
WARNING
Shut off the gas supply to the appliance before cleaning or performing maintenance on any gas appliance.
The appliance may be equipped with a restraint device to limit its movement in order to prevent damage to the
gas connection. If disconnection of this restraint is necessary to move the appliance for cleaning or
maintenance, reconnect the restraint when the appliance is moved back to its original installed position.
Southbend appliances are sturdily constructed of the best materials and are designed to provide durable service when
treated with ordinary care. To expect the best performance, your equipment must be maintained in good condition and
cleaned daily. Naturally, the periods for this care and cleaning depend on the amount and degree of usage.
Following daily and periodic maintenance procedures will enhance long life for your equipment. Climatic conditions
(such as salt air) may require more thorough and frequent cleaning or the life of the equipment could be adversely
affected.
Keep exposed, cleanable areas clean at all times.
DAILY CLEANING AND MAINTENANCE
To prevent excess smoking, the cheese melter grid, bottom drip pan, and the other cheese melter components must
be kept clean of food remnants. Use a wire brush or similar scraping utensil. DO NOT use steel wool or a similar
scrub pad that will leave small particles, which can get into food. The daily cleaning procedure is as follows:
1. Turn all controls to OFF, shut off the gas supply, and allow time for the cheese melter to cool.
2. Pull out the cheese melter rack and clean it.
3. Remove the bottom drip pan and clean it.
4. Check that nothing has been placed on top of the cheese melter (which will block the escape of combustion
exhaust).
5. Check that the air-intake openings on the rear of the cheese melter are not obstructed.
6. Turn on gas supply, check that all controls are turned to OFF, and light the pilots.
MONTHLY CLEANING AND MAINTENANCE
The following tasks should be performed monthly:
1. Check for proper pilot operation. The flame on each pilot should be just large enough to extend along the flame
carrier to the burner surface. If adjustment is necessary, call for service.
2. Check for proper burner operation. When the burner control is set to HIGH, the ceramics should glow red and the
flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner control
is set to LOW, the surface of the ceramics should glow very dull red and the flame should have a blue-haze
color. The flame should not flutter or “pop.” If adjustment is necessary, call for service.
SEMIANNUAL CLEANING AND MAINTENANCE
At least twice a year the venting system should be examined and cleaned.
STAINLESS-STEEL SURFACES
To remove normal dirt, grease and product residue from stainless steel surfaces that operate at LOW temperature,
use ordinary soap and water (with or without detergent) applied with a sponge or cloth. Dry thoroughly with a clean
cloth.
To remove BAKED-ON grease and food splatter, or condensed vapors; apply cleanser to a damp cloth or sponge and
rub cleanser on the metal in the direction of the polishing lines on the metal. Rubbing cleanser, as gently as possible,
in the direction of the polished lines will not mar the finish of the stainless steel. NEVER RUB WITH A CIRCULAR
MOTION. Soil and burnt deposits which do not respond to the above procedure can usually be removed by rubbing
the surface with SCOTCH-BRITE scouring pads or STAINLESS scouring pads. DO NOT USE ORDINARY STEEL
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PAGE 11 OF 24
CLEANING & MAINTENANCE
INFRARED CHEESE MELTER
WOOL as any particles left on the surface will rust and further spoil the appearance of the finish. NEVER USE A
WIRE BRUSH, STEEL SCOURING PADS (EXCEPT STAINLESS), SCRAPER, FILE OR OTHER STEEL TOOLS.
Surfaces which are marred collect dirt more rapidly and become more difficult to clean. Marring also increases the
possibility of corrosive attack. Refinishing may then be required.
“Heat tint” is darkened areas that sometimes appear on stainless steel surfaces where the area has been subjected to
excessive heat. These darkened areas are caused by thickening of the protective surface of the stainless steel and
are not harmful. Heat tint can normally be removed by the foregoing, but tint which does not respond to this procedure
calls for a vigorous scouring in the direction of the polish lines using SCOTCH-BRITE scouring pads or a STAINLESS
scouring pad in combination with a powered cleanser. Heat tint may be lessened by reducing heat to equipment
during slack periods.
PAGE 12 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
INSTALLATION
INSTALLATION
NOTICE
These installation procedures must be followed by qualified personnel or warranty will be void.
Local codes regarding installation vary greatly from one area to another. The National Fire Protection Association,
Inc., states in its NFPA 96 latest edition that local codes are the “authority having jurisdiction” when it comes to
installation requirements for equipment. Therefore, installations should comply with all local codes.
The installation must conform with local codes, or in the absence of local codes, with the National Fuel Gas Code,
ANSI Z223.1, Natural Gas Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-
B149.2, as applicable, including:
1. The appliance and its individual shutoff valve must be disconnected from the gas supply piping system during
any pressure testing of that system at test pressures in excess of 1/2 psi (3.45 kPa).
2. The appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve
during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.45
kPa).
NOTICE
EXHAUST FANS AND CANOPIES: It is recommended that the cheese melter be installed under a ventilation
hood. Consult local codes for proper installation of hoods. Proper ventilation is the owner’s responsibility. Any
problem due to improper ventilation will not be covered by warranty.
NOTICE
In the Commonwealth of Massachusetts all gas appliances vented by either mechanical systems or ventilation
hoods shall comply with 248 CMR interlocking requirements.
STEP 1: UNPACKING
IMMEDIATELY INSPECT FOR SHIPPING DAMAGE
All containers should be examined for damage before and during unloading. The freight carrier has assumed
responsibility for its safe transit and delivery. If damaged equipment is received, either apparent or concealed, a
claim must be made with the delivering carrier.
Apparent damage or loss must be noted on the freight bill at the time of delivery. The freight bill must then be
signed by the carrier representative (Driver). If the bill is not signed, the carrier may refuse the claim. The carrier
can supply the necessary forms.
A request for inspection must be made to the carrier within 15 days if there is concealed damage or loss that is not
apparent until after the equipment is uncrated. The carrier should arrange an inspection. Be certain to hold all
contents plus all packing material.
Do the following:
1. Cut the banding straps and remove the corrugated cardboard surrounding the cheese melter. If legs were
shipped in the same container, set them aside for installation in later steps of this procedure. Do not remove any
tags or labels attached to the cheese melter until the cheese melter is installed and working properly.
2. Cut the banding strap holding the cheese melter to the wooden skid.
3. If installing the cheese melter over a range, go to Step 2a.
If installing the cheese melter on a wall, go to Step 2b.
If installing the cheese melter on legs for countertop use, go to Step 2c.
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PAGE 13 OF 24
INSTALLATION
INFRARED CHEESE MELTER
STEP 2A: MOUNT ON FLUE RISER OF RANGE
If the cheese melter is to be mounted over a range, a special flue riser is shipped with the cheese melter and range.
Depending on the shipping requirements, the cheese melter, flue-riser, and range base may already be partially or
completely assembled.
1. Attach the flue riser to the rear of the range using the installation procedure included in the range manual, but do
not attach the wall shield (the back of the flue riser) yet.
2. Lift the cheese melter (using two people is recommended) and hook the cheese-melter-hook over the top-front
edge of the flue riser. If necessary, move the cheese melter left or right so that the holes in the top of the cheese
melter-hook line-up with the holes in the top of the flue riser, then secure the cheese-melter-hook to the flue riser
using three #10 self tapping screws provided.
3. Secure the bottom of the cheese melter to the flue riser with the four 1/4" self-tapping screws provided. The
holes are accessible from the rear of the unit behind the wall shield.
4. Attach the wall shield, which forms the rear of the flue riser. The gas supply inlet extending out from the rear of
the cheese melter should be accessible through the corresponding hole on the back of the flue riser.
5. Go on to Step 3.
Figure 4
Mounting of Infrared Cheese Melter on Flue-Riser
PAGE 14 OF 24
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INFRARED CHEESE MELTER
INSTALLATION
STEP 2B: MOUNT ON WALL
The cheese melter is installed by first attaching a mounting bracket to the wall, then attaching the cheese melter to the
bracket.
1. Attach the wall-mount assembly to the wall using the six 1/4" x 2" lag screws and six washers provided (see
Figure 5). Screw through frame and into wall studs since the cheese melter weighs as much as 265 pounds (120
kilograms).
2. Check that the wall-mount is level (both side-to-side and front-to-back).
Figure 5
Installation of Wall Bracket for Cheese Melter
3. It may be more convenient to prepare the gas supply line before the cheese melter is mounted on the wall
bracket. If so, install the supply line and connector now (but do not yet attach it to the cheese melter).
4. Lift the cheese melter (using two people is recommended) and hook the cheese-melter-hook over the top of the
front of the wall bracket. If necessary, move the cheese melter left or right so that the holes in the top of the
cheese-melter-hook line-up with the holes in the wall bracket, then secure the cheese-melter-hook to the wall-
mount bracket using three sheet-metal screws.
5. Secure the bottom of the cheese melter to the wall-mount bracket with the four provided 1/4" self-tap screws. The
holes are accessible from the opening in the bottom of the wall-mount unit.
6. Go on to Step 3.
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PAGE 15 OF 24
INSTALLATION
INFRARED CHEESE MELTER
STEP 2C: ATTACH COUNTERTOP LEGS
1. Install each leg by screwing them into the threaded holes in the bottom of the base.
Figure 6
Attaching Legs for Countertop Infrared Cheese Melter
STEP 3: CONNECT GAS SUPPLY
If this equipment is being installed at over 2000 feet (610 meters) altitude and that information was not specified when
ordered, contact the appropriate authorized Southbend Service Representative or the Southbend Service
Department. Failure to install with proper orifice sizing will result in poor performance and may void the warranty.
The cheese melter is design-certified for operation on natural or propane gases. The cheese melter is shipped
configured and adjusted for the type of gas specified by the purchaser, which is indicated on the serial plate (see
Figure 1 on page 3). Connect the cheese melter ONLY to the type of gas for which it is configured and adjusted.
Sectional range (field mount), wall mount, or countertop cheese melters will be supplied with the appropriate regulator
and will require field piping. Restaurant range mounted cheese melters will connect to the existing regulator on the
restaurant range oven base. Cheese Melters mounted on the flue riser of a range will have a 3/8" rear gas connection
(with a 3/8" male NPT connector) extending through the rear of the flue riser (see Figure 2 on page 7).
For wall-mount and countertop models, the gas connection (3/8" male NPT) extends directly out the rear of the
cheese melter (near the bottom-right-rear corner), or (using an elbow) out the top of the cheese melter near the top-
right-rear corner.
Minimum supply pressure is 7" W.C. for natural gas, 11" W.C. for propane. If using a flexible-hose gas connection, the
I.D. of the hose must not be smaller than the connector on the cheese melter, and must comply with ANSI Z21.69.
Provide an adequate means of restraint to prevent undue strain on the gas connection.
If applicable, the vent line from the gas appliance pressure regulator must be installed to the outdoors in accordance
with local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1, Natural Gas
Installation Code, CAN/CGA-B149.1, or the Propane Installation Code CAN/CGA-B149.2, as applicable.
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.
PAGE 16 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
INSTALLATION
CAUTION
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 CHEESE MELTER HAS BEEN
PUT INTO OPERATION. TEST PRESSURE SHOULD NOT EXCEED 14" W.C. (3.47 kPa).
1. Check that the control valves on the cheese melter are in the OFF position.
2. Purge the gas supply line to clean out dust, dirt, or other foreign matter before connecting the line to the cheese
melter.
3. For wall-mount and countertop models, connect the gas supply to the inlet at right rear corner using the external
regulator shipped with the unit.
4. For flue-riser mounted installation, use the supplied regulator. Connect gas supply from cheese melter, which
extends through a hole on the rear of the riser, to the rear tailpipe of the oven base.
5. Turn on the gas and check for leaks using soapy water.
STEP 4: INSTALL SLOPED ENCLOSURE (OPTIONAL ACCESSORY)
To install a sloped enclosure, remove the body-side screws and discard. Remove three screws on the bottom, toward
the rear of the unit. Position the hanger clip and fasten with three screws. Remove three screws in the bottom of the
face plate. Slide the enclosure so that the bracket inserts into the hanger clip. Align the holes in the front of the
enclosure with the holes in the bottom of the face plate. Fasten with three screws.
Figure 7
Installation of Sloped Enclosure (If Ordered)
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INSTALLATION
INFRARED CHEESE MELTER
STEP 5: CHECK THE INSTALLATION
Check the installation of the cheese melter, as follows:
1. Check that all screws and bolts are tightened.
2. Check that the gas connection has been made correctly.
3. With the cheese melter in the position that it will be operated, check that the cheese melter is level (both front-to-
back and side-to-side).
4. Check that the appropriate minimum clearances are satisfied (see page 4), including adequate clearance for
combustion air to enter the rear of the cheese melter.
5. Check that there is sufficient clearance in front of the cheese melter to pull out the cheese melter rack and
bottom drip pan.
6. Check that adequate ventilation (fresh air supply and hood exhaust) is available to the room in which the cheese
melter will operate.
7. Wipe clean all surfaces.
STEP 6: CHECK CHEESE MELTER OPERATION
Check the operation of the cheese melter, as follows:
1. Turn gas supply on. Immediately check all gas connections for leaks using soapy water.
2. Light the pilots (see page 9). Check that the pilot flames are large enough to extend along the flame carrier to the
burner surface. If not, adjust the pilots (see page 20).
3. Turn on the cheese melter burners and check for correct flame appearance and height at both the HIGH and
LOW settings. When the burners ignite, a blue haze-type flame will cover the surface of the ceramics, but will
gradually disappear within two minutes. When the burner control is set to HIGH, the ceramics should glow red
and the flame on the surface of the ceramics should be barely visible, with little or no blue haze. When the burner
control is set to LOW, the surface of the ceramics should glow very dull red and the flame should have a blue-
haze color. The flame should not flutter or “pop.” If necessary, adjust the burners (see page 20).
4. Check that gas supply is adequate by simultaneously turning on all burners of all appliances connected to the
same gas supply to their highest setting, then again checking that the cheese melter's pilot and burner flames
have correct appearance and height.
5. Turn off all burners and allow the cheese melter to cool.
STEP 7: SHUT-DOWN AND WIPE-CLEAN CHEESE MELTER
Complete the installation by leaving the cheese melter ready for customer use:
1. Wipe clean all surfaces.
2. Unless the cheese melter is to be placed in service immediately, turn off the gas supply.
3. Make sure that a copy of this manual will be available to the people who will operate and maintain the cheese
melter.
PAGE 18 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
SERVICE
SERVICE
WARNING
ADJUSTMENTS AND SERVICE WORK MAY BE PERFORMED ONLY BY A QUALIFIED TECHNICIAN WHO IS
EXPERIENCED IN, AND KNOWLEDGEABLE WITH, THE OPERATION OF COMMERCIAL COOKING
EQUIPMENT. TO ASSURE YOUR CONFIDENCE, CONTACT YOUR AUTHORIZED SERVICE AGENCY FOR
RELIABLE SERVICE, DEPENDABLE ADVICE OR OTHER ASSISTANCE, AND FOR GENUINE FACTORY
PARTS.
NOTICE
INSTALLATION OF OTHER THAN GENUINE SOUTHBEND PARTS WILL VOID THE WARRANTY ON THIS
EQUIPMENT.
The serial plate is located under the cheese melter bottom drip pan at the front, toward the left (see Figure 1 on page
Replacement parts (including parts not listed in this manual) may be ordered either through a Southbend Authorized
Parts Distributor or a Southbend Authorized Service Agency. When ordering parts, please supply the Model Number,
Serial Number, Part Number, and Part Description.
TROUBLESHOOTING
Problem
Look for -
– Not enough heat
– Low pressure in gas supply
– Restriction in gas piping and/or valves
– Misalignment of burner orifice tube
– Clogged burner orifice
– Incorrect burner orifice
– Too much heat
– Incorrect orifices
– Defective or incorrectly set pressure regulator
– Burner flame fluttering or has excessive blue haze
– Obstruction of combustion-air intake on rear of cheese melter
– Exhaust gases blocked by objects sitting on top of cheese
melter
– Low pressure in gas supply
– Misalignment of orifice tube
– Burner flame popping
– Cracked or loose ceramic
– Slow (or no) burner ignition
– Pilot flame out of adjustment
– Pilot alignment out of adjustment
– Thermocouple not in pilot flame (for units with the flame-failure
option)
– Pilot outage
– Pilot flame out of adjustment
– Draft condition
– Pilot orifice clogged
– Incorrect pilot orifice
– Thermocouple not in pilot flame (for units with the flame-failure
option)
OWNER’S MANUAL 1186531 REV 2 (09/11)
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SERVICE
INFRARED CHEESE MELTER
ACCESS TO SERVICEABLE PARTS
Some serviceable parts are only accessible by removing body side panels and the front panel.
The main front panel is fastened with six sheet-metal screws. To remove the front panel, remove these screws, as
well as the burner-control-valve knobs. The main front panel can then be pulled forward and removed. Each body side
panel is fastened with two sheet-metal screws. Remove body-side screws and slide the body side forward and away
from the unit.
Figure 8
Access to Serviceable Parts
Left Pilot
Right Pilot
Body Side
Body Side
Burner Valve Right
Burner Valve Left
Front Panel
Dual-Pilot Adjustment-Screw Hole
If necessary (or convenient), wall-mounted and flue-riser-mounted models can be un-mounted for servicing or repairs.
Use two people since the cheese melter weighs as much as 265 pounds (120 kilograms). Refer to the installation
procedure in the previous section of this manual for guidance.
ADJUSTMENT OF CHEESE MELTER PILOTS
The pilots are adjusted at the factory. If later the pilots are over-adjusted to the point where the flame is leaving its
port, or “blowing off,” the result is an unstable condition in which the pilot may extinguish. If necessary, adjust the
pilots using the following procedure:
1. If necessary, light the pilots.
2. Locate the pilot adjustment screw (which adjusts both pilots). It is a small slotted screw located on the pilot valve,
and is accessed though the hole in the front panel above the right control-valve knob. On flame-failure option
units, the adjustment screw is located on the valve, and each pilot is adjusted separately.
3. Turn the pilot adjustment screw to adjust the size of the pilot flames. The flame on each pilot should be large
enough to extend along the flame carrier to the burner surface.
ADJUSTMENT OF CHEESE MELTER BURNERS
The infrared burners require no air adjustment after they have left the factory. If a major change in burner operation is
noticed, check for obstruction of airflow, around the orifice. Burner performance is affected by (a) orifice size, (b)
pressure, (c) injection, and (d) primary airflow. The burner orifice must be centered within the air mixer opening.
PAGE 20 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
SERVICE
ADJUSTMENT OF GAS PRESSURE REGULATOR
The regulator is preset for 4" W.C. for natural gas, or 10" W.C. for propane gas. If adjustment is necessary, do the
following:
1. Turn cheese melter control knob to OFF.
2. Attach a pressure-measuring device to the 1/8" NPT connector located on the front of each burner manifold.
3. Turn the cheese melter control knob to HIGH and, with the burners lit, check the manifold pressure. The pressure
should be 4" W.C. (for natural gas) or 10" W.C. (for propane gas).
4. If necessary, adjust the pressure by unscrewing the top of the pressure regulator (use a screwdriver) to expose
the adjustment screw underneath. Rotating the adjustment screw clockwise increases the manifold pressure.
5. After the pressure has been adjusted, turn the cheese melter control knob to OFF, replace the top of the
pressure regulator, and disconnect the pressure-measuring device (replacing the plug into the connector on the
manifold).
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PAGE 21 OF 24
INFRARED CHEESE MELTER
Notes:
PAGE 22 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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INFRARED CHEESE MELTER
Notes:
OWNER’S MANUAL 1186531 REV 2 (09/11)
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PAGE 23 OF 24
INFRARED CHEESE MELTER
INFRARED
CHEESE MELTER
A product with the Southbend name incorporates the best in durability and low maintenance. We all recognize,
however, that replacement parts and occasional professional service may be necessary to extend the useful life of
this appliance. When service is needed, contact a Southbend Authorized Service Agency, or your dealer. To avoid
confusion, always refer to the model number, serial number, and type of your appliance.
Southbend
1100 Old Honeycutt Road, Fuquay Varina, NC 27526 USA
PAGE 24 OF 24
OWNER’S MANUAL 1186531 REV 2 (09/11)
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