Southbend HDG-18 - User Manual

Need help?

Do you have a question about the Southbend HDG-18 and is the answer not in the manual?

Overview

Function Description
Important Technical Specifications
Usage Features
Maintenance Features

This document is an Operator's Manual for the Southbend Heavy Duty Counterline series of commercial cooking equipment, including Griddle, Charbroiler, and Open Top models.

Function Description:

The Southbend Heavy Duty Counterline series comprises commercial cooking appliances designed for various kitchen operations. The range includes:

Griddle Models (HDG-18, HDG-24, HDG-36, HDG-48, HDG-60, HDG-72, and their "-M" manual control variants): These units feature a flat cooking surface for frying, searing, and grilling a variety of foods. Thermostatic models offer precise temperature control, while manual models provide direct gas flow control.
Charbroiler Models (HDC-12, HDC-24, HDC-36, HDC-48, HDC-60, and their "HDCL-" variants): These appliances are designed for broiling, imparting a distinct "outdoor" flavor to meats. They utilize lava-rock briquettes (for specific models) and heavy cast iron grids, which can be adjusted for tilt and flipped for different branding widths (wide or narrow).
Open Top Models (HDO-12, HDO-24, HDO-36, HDO-48, and their "HDO-SU" variants): These units feature open burners for cooking with pots and pans, offering direct flame heat for various cooking tasks.

The equipment is designed for heavy-duty commercial use, emphasizing durability and low maintenance.

Important Technical Specifications:

Gas Type: Models are design-certified for operation on natural or propane gases. The specific gas type is indicated on the serial plate. Conversion kits for different gas types are available.
Gas Pressure (Factory Set):
- Natural Gas: 4" W.C. (manifold pressure), 5-7" W.C. (supply line pressure).
- Propane Gas: 10" W.C. (manifold pressure), 11-14" W.C. (supply line pressure).
Gas Supply Connection: A 3/4" NPT gas inlet connector is located at the rear of the appliance. The supply line should be no smaller than the inside diameter of the pipe from the unit.
Pilot Flame Height: Approximately 1/2" high with a slight yellow tip for griddles, and up to 3/4" for charbroilers and open tops.
Burner Flame: 1/2" to 5/8" steady blue flame for manual griddles, charbroilers, and open tops.
Griddle Temperature: Preheating to 350°F takes approximately 13 minutes, with 45 minutes to even out. Maximum recommended temperature is 550°F.
Clearances (from COMBUSTIBLE construction):
- Griddle Models: Sides 12", Back 8".
- Open Top Models: Sides 10", Back 7".
Clearances (from NON-COMBUSTIBLE construction):
- Griddle Models: Sides 0", Back 0".
- Charbroiler Models: Sides 0", Back 0".
- Open Top Models: Sides 0", Back 0".
Ventilation: Requires adequate clearance for combustion and ventilation air. Southbend recommends a ventilation canopy extending 6" past the appliance edges and located 6'6" above the floor. Return-air fans should not blow down onto the appliance. Ventilation filters should be installed at an angle of 45° or more from the horizontal.
Mounting: Can be mounted on short countertop legs or on a stand that rests on the floor. Appliances on casters require a restraining device.
Serial Plate Location: Interior side of the lower front panel for griddles and charbroilers, and on the rear above the gas inlet pipe for open top models. Also on the front of the unit on the Warranty Service label.

Usage Features:

Controls: Each section (12" or 18" wide) has a control knob on the front panel to regulate gas flow and heat. Turning clockwise increases heat, counterclockwise reduces it.
Pilot Lighting:
- Thermostatic Griddles: Press and hold the red pilot button and light the pilot using the electronic ignition button. Hold for 45 seconds until the pilot remains lit. Note that the left pilot must be lit before the right pilot.
- Manual Griddles, Charbroilers, Open Tops: Light the pilot tube next to each burner.
Griddle Operation:
- Preheat slowly to avoid damage.
- Set control knobs to low temperature during idle periods to keep warm.
- After use, allow to cool normally, then coat with a light film of cooking oil to protect from moisture.
- Never use for heating stock pots, apply ice or water to a hot surface, or strike with cooking implements.
Charbroiler Operation:
- Turn control knobs to "ON" for 15-20 minutes to heat radiants/lava-rock grates.
- Front of the broiler grid is hotter than the rear third; use the rear for quick searing and the front for slower cooking.
- Tilt angle of the grid is adjustable to drain fat and reduce flaring.
- Heavy cast iron grids can be turned over for wide or narrow branding. Chrome-plated grids are available for fish.
Open Top Operation:
- Burner flame should be steady blue and impinge on the underside of a pot.
Shutdown: For extended periods or before disconnecting gas, turn all burner control knobs to "OFF" and then turn off the main gas supply valve.

Maintenance Features:

Daily Cleaning:
- Remove, empty, and clean grease drawers (griddles and charbroilers).
- Clean griddle drain chutes.
Monthly Cleaning:
- Clean around burner air mixers and orifices for lint accumulation.
- Visually assure proper pilot operation.
Carbon Steel Griddle Surface Care:
- Clean with a Norton Alundum Griddle Brick.
- Never use steel wool (particles can get into food).
- Do not overheat above 550°F to prevent warpage/breakage.
Chrome Plated Griddle Surface Care:
- Allow to cool to approximately 200°F.
- Pour 8 ounces of water and non-abrasive degreaser onto the surface.
- Spread with a non-abrasive brush, allow to soak.
- Remove grease particles with a non-metallic scraper.
- Flush with clean water and wipe with a damp cloth.
Stainless Steel Surfaces Care:
- For normal dirt/grease: use ordinary soap and water with a sponge/cloth, dry thoroughly.
- For baked-on residue: apply cleanser to a damp cloth/sponge and rub in the direction of polishing lines.
- For stubborn deposits: use SCOTCH-BRITE or STAINLESS scouring pads.
- NEVER use ordinary steel wool, wire brushes, or other steel tools to avoid rust, marring, and corrosion.
- "Heat tint" (darkened areas from excessive heat) can be removed by vigorous scouring in the direction of polish lines.
Pilot and Burner Adjustment:
- Pilot heights, burner air shutters, and thermostatic valves should be checked and adjusted if necessary by a qualified technician.
- Manifold gas pressure can be checked and adjusted using a manometer.
- Burner flames can be adjusted by loosening the set screw on the air shutter.
- Griddle thermostats can be calibrated if the surface temperature deviates from the dial setting.
Troubleshooting: The manual provides a comprehensive troubleshooting guide for common issues like burners/pilots not turning on, griddle not heating, hot spots, carbon deposits, pilot not staying lit, and ignition module problems.
Service: For service, contact a Southbend Authorized Service Agency or dealer. Use genuine Southbend replacement parts to maintain warranty.