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TROUBLESHOOTING COMBINATION OVEN
PAGE 24 OPERATOR’S MANUAL 1180963
TROUBLESHOOTING
TROUBLESHOOTING
NOTICE
Service work should be performed only by a qualified technician who is experienced in, and
knowledgeable of, the operation of commercial gas cooking equipment. Contact the authorized
Southbend Service Agency for reliable service, dependable advice or other assistance, and for
genuine factory parts.
Warranty will be void and the manufacturer is relieved of all liability if:
(A) Service work is performed by other than a qualified technician,
OR
(B) Other than genuine Southbend replacement parts are installed.
! CAUTION
Whenever servicing or cleaning the oven, the main power supplies to the oven must be disconnected.
This section contains a troubleshooting key and referenced flowcharts to assist a qualified service technician
in the servicing of a Southbend Combi oven. The Southbend Combi is equipped with a printed circuit board
controller that undergoes a diagnostic check every time the Combi is turned on. This diagnostic check
requires between 35 and 105 seconds. During this time, every segment in the display LEDs will be
illuminated. In the event of a diagnostic error, “Err” will appear in the TEMPERATURE display and a
descriptive error code will appear in the TIME display. To recover from error mode, the problem must be
fixed and the unit turned off and back on again. A table of error codes and their causes is listed below:
Error Code Cause
CP:U The controller has failed a check of its on-board RAM (controller will need replaced)
bu:tn A button on the control panel is sticking in the down position or a button was held by the operator during startup
FA:n The cavity temperature limit switch or the centrifugal switch incorporated into the motor has tripped, indicating a
possible failure of the blower motor
GA:S A gas error can be caused by a variety of problems and is listed separately as a symptom in the following
troubleshooting guide (see page 28)
Pr:0b At least one of the RTD probes has failed in either an open or shorted condition.