Old range...South Bend Range
 

I'm on the board of a local non-profit that recently acquired a 12,500 sq foot building that housed a gymnastics school, and a KofC hall prior to that. With the building came a 2200 sq banquet hall that the previous owner would rent out. He disabled the 60" 1964 South Bend 323 range by removing the burners, griddle, and capping the lines off, then covering it all with 3/16" thick plates of steel...keeping only the oven operational. The board voted to replace when the money was raised if I was unable to bring it back to life.

First off, I had to locate a manual for the range, then I had to locate the missing parts that were strung out over three storage rooms and an office on three floors of the building. It only took a week to find everything, and get it back into working condition. We voted last night for me to continue on with the project of cleaning and painting the stove, and bring it back to condition for full use.

Once we found all the parts, which were in boxes properly labeled, it wasn't that difficult to remove the caps and get things back in use. He soldered in some dummy knobs to cover the valves on the front panel, and I still need to remove them, then put the panel back in place.

We also voted to move the gas valve from behind the stove and move it to the left, mount it to the wall, and put a locking valve that I can lock in the off position to keep hall renters from using it...it will be for our use in fund raising dinners and such.

My hope is to have the whole kitchen operational by the first of the month. I plan on removing base cabinets from the left side of the unit, due to the fact that the stove charred the side of it due to it being too close. I'll move the stove down a touch to center under the hood, and make sure nothing is near the sides so that it doesn't happen again.

Anyone have experience with these in the past? All lines were clear, burners in good shape...just slight surface rust, which a wire brush will clean up. The griddle had no rust, but will need scrubbed and seasoned well before it's first use.

What is your question Jon? Looks like you have it under control. I imagine it is a standing pilot setup....about as reliable as you can get. Make sure your orifices are clean and try to fire it up.

I guess my question we be this...Does anyone have experience working on or bring these beasts back from the dead? Where would be the best place to look for the missing broiler pans?

I took a grinder with wire wheel to the burners today...now all 6 will light from the pilots. I have a grill scrubber on order, and it should clean up well

A Worthy Project
 

Looks like you scroed and have things well in hand .

That's a dandy stove and I can hardly cook but I know that much .

Maybe some commercial supplier places would be able to help find broiler pans that fit....

My suggestion would be to hunt up restaurant supply shops. Restaurants go in and out of business all the time, so their suppliers usually have a side business buying and selling the old equipment. You'd likely have to find a local independent rather than a national chain like Restaurant Depot. Ask any restaurant owner where they buy this sort of thing.

If you need to repair any of the enamel work, I think Independence Porcelain is the only place in the US offering this service:

http://www.ipe-porcelain.com/page2.html#refinishing