CommercialApplianceRepair.center (844) 571-4566Mon–Sat, 8am–8pm Book a visit
A row of three stainless steel reach-in cabinets with solid doors along the wall of a working restaurant kitchen, the reach-ins clearly the subject, one door open showing sheet pans of prepped vegetables on wire shelves, a walk-in cooler door with a clear strip curtain visible at the far end, a cook seen only from behind in a white jacket passing in the soft background, bright even kitchen light.

Southbend
Restaurant Equipment Repair

Southbend burners and ovens on a busy line are serviced once the grates are cool and the station can sit out a shift.

(844) 571-4566

Mon–Sat, 8am–8pm

  • 2 commercial appliance types
  • 7 problems we see
  • 10 repairs we do

Book a visit

Three short steps, about a minute.

or call (844) 571-4566

Southbend commercial appliances,
specifically.

Southbend, built by Middleby in Fuquay-Varina, North Carolina, makes heavy-duty gas and electric restaurant ranges, Platinum sectional cooking lines, convection ovens, fryers, broilers, kettles and braising pans. It also sells self-contained refrigerated and freezer drawer bases that sit under its sectional tops, which puts a piece of cold storage right in the hot line.

The Southbend lineup

Builds2 commercial appliance types

Commercial cold storage · Commercial cooking equipment

Called out forPilot Won't Stay Lit on a Fryer, Griddle or Steamer on the Line

and 6 more problems on Southbend

Repairs we do10 repairs, on any make

Commercial appliance diagnostic visit · Walk-in cooler repair · Reach-in and prep table repair · Commercial fryer repair

Error codesSouthbend's current owner manuals describe standing pilots, a Heat On light, timers and probe readings rather than numbered error codes, and its refrigerated bases run on a thermostat and a defrost timer. When something stops, note which light was on and what the display read, and book a visit.

Book with what the commercial appliance is doing and the model plate; the visit starts from the symptom.

The Southbend
lineup.

Southbend builds 2 of the 4 commercial appliance types this site covers. Which one decides how the visit is planned.

All commercial appliance types
Cold storage

Commercial cold storage

3 of the problems we see on Southbend come up on it Commercial cold storage repair Cooking equipment

Commercial cooking equipment

5 of the problems we see on Southbend come up on it Commercial cooking equipment repair

What is particular
to Southbend.

Most Southbend calls involve Ultimate, S Series and Platinum sectional restaurant ranges, Platinum and TV Series convection ovens, Platinum and mid-tier gas fryers, broilers and salamanders, and the refrigerated and freezer bases under sectional tops. Kettles, braising pans and steamers appear in larger kitchens.

Cold drawers under a hot top

Southbend's refrigerated bases hold 12 x 20 x 4 inch pans in self-closing drawers and are built to carry sectional tops. They run on a thermostat and a defrost timer rather than a coded controller, so a warm drawer is diagnosed with a thermometer, not a code.

Ovens lit before the tops

After the gas has been off, Southbend's manual has the standing pilots relit and the sectional ovens lit first, then a six-minute wait before the top sections go on. We follow the same order when restarting a line after a gas shutoff.

Probes on the Platinum Pro

Platinum Pro convection ovens cook to a probe temperature with two interchangeable wired or wireless probes, and the probe display reads open when nothing is plugged in. If it still reads open with a probe inserted, the probe or its connector needs testing.

Lights, not codes

Southbend's convection ovens signal with a Heat On indicator and a timer alarm rather than numbered codes. That puts more weight on what the cook saw and heard before the oven stopped.

Parts

Southbend cooking parts, from pilot assemblies and thermocouples to gas valves and thermostats, are ordered by the data plate on each section. The refrigerated base under a top has its own plate and its own parts list, down to the defrost timer and expansion valve.

Repair or replace

Southbend ranges and ovens with a sound frame are routinely repaired part by part. A refrigerated base with a failed compressor and worn drawers is when we compare the repair with a new base.

Book your Southbend visit

What we are
called out for.

On Southbend, most often pilot won't stay lit on a fryer, griddle or steamer on the line.

All problems
Close view through the open lower door of a stainless commercial griddle, a small blue pilot flame barely visible at the tip of the pilot burner beside a copper thermocouple tube, grease-darkened steel around it.

Pilot Won't Stay Lit on a Fryer, Griddle or Steamer on the Line

6 causes, cheapest first

 A stainless double-stack commercial convection oven with its top door open, a sheet pan of cookies pulled halfway out, browned dark at the back and pale toward the front, a second pan on the rack below.

Commercial Convection Oven Baking Unevenly Across the Racks

6 causes, cheapest first

 An empty stainless restaurant cooking line after hours, every burner on the fryers and griddle dark and cold, a yellow gas shutoff handle on the pipe behind the line turned crosswise to closed, the back door of the commercial kitchen propped open to the night. Gas, fire, food at risk or water near power

Commercial Kitchen Gas Smell Along the Cooking Line: Clear the Room First

6 causes, cheapest first

 A stainless commercial fryer on a kitchen line with its oil sitting still and pale in the vat, two empty wire baskets hanging on the rack above, the burner sight opening at the front dark.

Commercial Fryer Not Heating or Slow to Recover Between Baskets

6 causes, cheapest first

 A two-door stainless reach-in cabinet in a busy commercial kitchen, one door standing slightly ajar with a torn gray gasket at the hinge edge, shelves inside crowded with food pans pressed to the back, a probe thermometer resting on the top shelf.

Reach-In Cooler Not Holding Temperature Through a Shift

6 causes, cheapest first

 A thin wisp of gray smoke rising from the lower grille of a stainless reach-in cabinet standing beside a commercial fryer line, the reach-in doors closed, the kitchen lights on and the line empty. Gas, fire, food at risk or water near power

Restaurant Equipment Burning Smell: Scorched Oil, Hot Wiring or Lint

6 causes, cheapest first

Not a
Southbend?

Southbend is one of 35 commercial appliance makes on this site. The other 34 each have a page of their own.

All 35 brands

Southbend commercial appliance repair,
where we come out.

9 metros, each with its own page.

All service areas

Tampa BayFL · 31 areas

OrlandoFL · 30 areas

Miami / South FloridaFL · 47 areas

New York MetroNY · 75 areas

HoustonTX · 36 areas

ChicagoIL · 50 areas

Los AngelesCA · 95 areas

San DiegoCA · 31 areas

San Francisco Bay AreaCA · 74 areas

A restaurant team working a busy commercial kitchen line.
For the heart of your home.

Questions about
Southbend commercial appliances.

Why is my Southbend drawer base warm during service?
Check that the drawers close fully on their rollers and that nothing blocks the base's air intake. If the drawer temperature stays above 41°F, move the food to another cold unit and book a visit.
In what order should I relight a Southbend line after the gas was off?
Southbend's sequence is to relight the standing pilots, light the sectional ovens first and wait six minutes before turning on the top sections. If a pilot will not hold, turn that valve off and book a visit.
Does a Southbend convection oven show error codes?
The Platinum convection ovens in Southbend's current manuals do not publish numbered codes. They use a Heat On indicator, timers with an alarm and, on Platinum Pro models, probe readings such as open.

Back to your everyday

Book your Southbend visit.

Have the commercial appliance's model number ready — on Southbend it decides which parts come on the first visit.

Schedule a repair Call (844) 571-4566
(844) 571-4566 Schedule a repair