Built for high-volume grilling, this single-deck infrared broiler delivers concentrated heat and reliable throughput for commercial kitchens. Producing 104,000 BTU from liquid propane, it ensures rapid caramelization and consistent cooking for steaks, chops, and proteins. Front-access controls, a warming oven, and an enclosed base simplify service and integration into busy setups.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the broiler. Remove grates and trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe interior infrared surfaces with a damp cloth; avoid heavy scrubbing of burners. Clean exterior stainless steel with mild detergent, rinse, and dry. Vacuum condenser and vent openings to remove grease. Inspect door seals and legs for wear. Regular cleaning removes bacteria, reduces fire risk, improves efficiency, and helps pass inspections.#@@#Additional Info#@#Southbend 171-LP 34" liquid propane single-deck broiler delivers 104,000 BTU via infrared heat, freestanding design with enclosed base, stainless steel exterior, 6" adjustable legs, CSA and NSF certified, includes warming oven.#@@#General Info#@#Description #@#
Built for high-volume grilling, this single-deck infrared broiler delivers concentrated heat and reliable throughput for commercial kitchens. Producing 104,000 BTU from liquid propane, it ensures rapid caramelization and consistent cooking for steaks, chops, and proteins. Front-access controls, a warming oven, and an enclosed base simplify service and integration into busy setups.
#@@# Infrared Heat#@#
Infrared elements focus energy for quick searing and reduced cook times. Kitchens benefit from uniform browning while retaining moisture during large production runs.
#@@# High BTU Output#@#
With 104,000 BTU, the system supports high-load operation without temperature drops. Operators achieve consistent cycle times for multiple pans or continuous ticket flow.
#@@# Liquid Propane#@#
Designed for liquid propane, the broiler offers flexible fuel use where natural gas is unavailable. Facilities can size supply lines and regulators to meet peak demand.
#@@# Single Deck Design#@#
The single-deck design concentrates heat in a compact footprint, simplifying staging and access. Line cooks manage grilling stations alongside other equipment without excessive stacking.
#@@# Warming Oven#@#
The integrated warming oven preserves food temperature and quality during busy periods. Staff maintain hold times while reducing overcooking and waste.
#@@# Stainless Construction#@#
Stainless steel top, front, and sides resist corrosion and support sanitation protocols. The enclosed base and adjustable legs ensure stable installation and easy floor cleaning.
Certifications include CSA and NSF, ensuring compliance with kitchen standards. The unit qualifies for the manufacturer’s Service First program for streamlined maintenance and parts support. Dimensions include a 34" width, 37" depth, and 74" height for planning clearances and hood connections. Weighing 693 pounds, it suits permanent freestanding installations requiring durability.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 171-LP broiler by cleaning the stainless steel exterior daily with a neutral detergent and soft cloth to prevent grease corrosion. Remove grates and soak in warm, soapy water; scrub infrared surfaces gently to avoid damage. Inspect and clear burners and pilot assemblies weekly; verify propane connections and test for leaks using a soap solution. Calibrate thermostat monthly and check door seals and leg adjusters for proper alignment.