Built to perform under constant demand, this restaurant range delivers focused power and consistent output for busy kitchens. Operators gain six open burners and a standard oven combined into a robust floor model designed for continuous use, offering 211,000 BTU total heat to handle simultaneous high-volume cooking tasks. Professionals trust the stainless steel front and commercial configuration for reliable, measurable results during peak service hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off Liquid Propane before cleaning. Remove grates and burner caps; soak in hot, soapy water and scrub with a non-abrasive brush. Wipe stainless steel with mild detergent and a soft cloth, rinsing and drying completely. Vacuum crumbs and clean the oven interior with approved cleaner. Clean backriser and vent to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Sapphire Manufacturing’s SE-RA36-LP 36" restaurant range delivers 211,000 BTU with six open burners and a standard oven, designed for liquid propane, featuring stainless steel, CSA and ETL listings, and a 456-pound build.#@@#General Info#@#Description #@#
Built to perform under constant demand, this restaurant range delivers focused power and consistent output for busy kitchens. Operators gain six open burners and a standard oven combined into a robust floor model designed for continuous use, offering 211,000 BTU total heat to handle simultaneous high-volume cooking tasks. Professionals trust the stainless steel front and commercial configuration for reliable, measurable results during peak service hours.
#@@# Six Burners#@#
Six open burners supply distributed cooking zones that let chefs run multiple pans at once. Each burner contributes to a cumulative 211,000 BTU output, enabling rapid searing, boiling, and sautéing across six stations.
#@@# Standard Oven#@#
A full-size standard oven supports roasting, baking, and warming while the top burners operate, increasing throughput for kitchens with limited footprint. The oven integrates with the range to maintain consistent temperatures during heavy use.
#@@# Stainless Steel Front#@#
A stainless steel front resists corrosion and simplifies daily cleaning routines, reducing time spent on maintenance. Staff will find wipe-downs faster, which helps maintain sanitation standards in busy environments.
#@@# Backriser Hi-Shelf#@#
The backriser with hi-shelf provides organized storage for pans, small tools, and plates, keeping work surfaces clear during service. Teams gain quick access to items without compromising counter space.
#@@# Liquid Propane Operation#@#
Liquid propane fuel offers high energy density for sustained high-heat performance and consistent burner response during extended service. Installers will appreciate the LP configuration for sites where natural gas is unavailable.
#@@# Certifications And Weight#@#
CSA certification and ETL sanitation listing verify compliance with safety and hygiene regulations required by institutional buyers and food service managers.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect burners and igniters weekly; remove debris with a brass brush and check flame quality for even heat. Lubricate control knobs quarterly with food-grade lubricant and tighten connections to prevent leaks. Clean stainless steel surfaces after each service with a nonabrasive detergent and microfiber cloth to avoid scratches. Calibrate thermostatic controls biannually and verify oven temperature with a certified probe. Schedule CSA or ETL sanitation inspections annually.
