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OVEN / SMOKER PARTS
INSTALLATION & OPERATIONS MANUAL 1189200 REV 0 (12/06) PAGE 15 OF 24
MAINTENANCE AND CLEANING GUIDE
Southbend equipment is designed to last for years of useful service. Careful consideration is
given in selecting components for durability, performance and ease of maintenance. For
example, the Smoker Motor has sealed bearings and never needs to be lubricated.
While
Southbend equipment is designed for minimum care and maintenance certain steps are required
by the user for maximum life and effectiveness:
•Proper installation of the equipment.
•Correct application and usage of the equipment.
•Dry-out Procedures performed daily.
•Thorough cleaning on a regular basis.
EQUIPMENT INSTALLATION:
A. Install the Southbend SB-5-ES or SB-10-ES Smoker with adequate clearance around the
unit. This is important for cleaning and maintenance, as well as providing cooling air for
the Motor and Controls.
B. The installation must be on a level floor to prevent the Door or Doors from swinging when
left in an open position.
C. The SB-5-ES or SB-10-ES Smoker must be connected to the proper power supply as
indicated on the equipment label.
D. The SB-5-ES or SB-10-ES Smoker must be connected to an approved potable water
supply in accordance with all applicable plumbing codes for your area.
APPLICATION AND USAGE:
The SB-5-ES and SB-10-ES Smokers are designed for the low to medium temperatures normally
found in smoking and/or slow-cooking operations. THEY ARE NOT DESIGNED TO
OPERATE AT HIGH TEMPERATURES FOR LONG PERIODS OF TIME!!! Continuous
operation at maximum temperatures and/or humidity settings may result in premature
component failure.
SMOKER DRY–OUT PROCEDURE:
A. Remove the GREASE PAN. Empty and clean the PAN and set it aside.
B. WIPE UP ANY STANDING LIQUIDS IN THE SMOKER BOTTOM.
C. For Manual Control units:
Set the POWER switch to the ON position. Set the COOK control to 150°F and the HOLD
control to OFF. Set the 24–HOUR TIMER to 2 hours so that the COOK control operates.
For Programmable Control units: