Built for high-volume kitchens that demand consistent char and continuous throughput, this radiant broiler offers focused heat across two decks while ensuring fast recovery and reliable operation. Designed for natural gas service with a capacity of 220,000 BTU, the unit supports sustained production without compromising control or surface consistency. Professionals will appreciate the commercial-grade stainless exterior and service eligibility that streamline maintenance and maximize uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove broiling grids and scrub with a stiff brush and warm, soapy water. Vacuum or brush the burner area to remove crumbs and grease. Clean the stainless exterior with a non-abrasive cleaner and soft cloth. Inspect and wipe ceramic radiants gently; replace if cracked. Check seals and adjustable legs for wear. Clean vents and hood filters weekly to reduce fire risk and bacterial buildup.#@@#Additional Info#@#Southbend’s 234R-NG 34" natural gas radiant broiler delivers 220,000 BTU via ceramic radiants across dual decks with 24-1/2" x 28" grids.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent char and continuous throughput, this radiant broiler offers focused heat across two decks while ensuring fast recovery and reliable operation. Designed for natural gas service with a capacity of 220,000 BTU, the unit supports sustained production without compromising control or surface consistency. Professionals will appreciate the commercial-grade stainless exterior and service eligibility that streamline maintenance and maximize uptime.
#@@# Heat Distribution#@#
Ceramic radiants concentrate intense infrared heat directly onto product surfaces, producing rapid searing and uniform color across the 24-1/2 inch by 28 inch grids. Operators achieve repeatable results and reduced cook times, which enhance line output and consistency during peak service periods.
#@@# Dual Deck Capacity#@#
Two independent decks provide simultaneous cooking zones for staggered production and menu variety without cross-flavor transfer. Staff can stack different items under separate controls, enabling continuous throughput and efficient station workflow.
#@@# Precise Control#@#
Two burner controls allow chefs to adjust heat per deck, delivering targeted temperature management for various proteins and cooking styles. Adjustments respond quickly, enabling teams to adapt to order mixes without long delays.
#@@# Robust Construction#@#
The stainless steel front, sides, top, and aluminum back ensure commercial durability and simplified sanitation. Cleaning intervals are reduced, and the equipment maintains a professional appearance even under heavy use.
#@@# Adjustable Installation#@#
Six-inch adjustable legs facilitate level installation on uneven floors and maintain an ergonomic work height for operators. Proper leveling guarantees stable broiling performance and safe kitchen operation.
#@@#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#@#NA#@@#Maintenance Guide#@#Service teams should inspect burners and ceramic radiants weekly to remove carbon deposits and ensure even heat. Calibrate controls monthly and verify flame stability at each burner to maintain 220,000 BTU output. Clean the stainless steel exterior with a nonabrasive cleaner and soft cloth after each service day to prevent corrosion. Replace worn broiling grids and check (4) height positions for smooth adjustment; lubricate moving parts with food-grade lubricant.