This freestanding gas range delivers concentrated power across non-clog burners, enabling continuous service during peak periods while maintaining uniform temperature across pots and pans. Operators gain reliable ignition and simple manual controls that reduce training time and speed task execution.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply before cleaning. Remove grates and burner caps; soak in hot, soapy water and scrub with a non-abrasive pad. Scrape griddle while warm, then apply mild degreaser, rinse, and dry. Vacuum oven interior crumbs, wipe with a damp cloth and detergent, then dry. Clean backriser and vent to remove grease buildup. Check seals and bolts, tighten as needed. Regular cleaning prevents contamination, fire risk, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 36.5" liquid propane range offers 195,000 BTU from four burners and a 12" griddle. It features stainless steel sides, manual controls, a standard oven with battery ignition, and is NSF and CSA certified.#@@#General Info#@#Description #@#
This freestanding gas range delivers concentrated power across non-clog burners, enabling continuous service during peak periods while maintaining uniform temperature across pots and pans. Operators gain reliable ignition and simple manual controls that reduce training time and speed task execution.
Heavy-duty burners produce distributed heat that supports simultaneous high-volume cooking tasks. Chefs achieve quick boil and steady simmer cycles, reducing ticket times while preserving product consistency.
A griddle integrates flat-top cooking into a burner range, expanding menu flexibility for seared proteins and grilled sandwiches. Staff switch between griddle and open-flame tasks without relocating equipment, improving kitchen flow.
The standard oven features battery spark ignition for dependable startup and stable bake conditions. Technicians perform routine service with minimal downtime, and the included rack maximizes internal capacity for sheet pans and trays.
The exterior resists corrosion and simplifies cleaning under health inspection standards. Teams complete sanitation cycles faster and maintain a professional kitchen appearance with durable surfaces.
A total of 195,000 BTU delivers substantial thermal capacity to meet continuous demand in commercial settings. Kitchens maintain setpoint temperatures even under load, supporting back-to-back orders without lag.
A 22-1/2 inch flue riser with hi-shelf and 6 inch adjustable legs offer installation flexibility and added storage at eye level. Maintenance and access improve with lift-off grates and standing pilot configuration, enabling rapid field service and alignment with CSA and NSF certifications.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food buildup; scrape residue while surfaces are warm and degrease with approved commercial cleaners. Verify gas connections and manifold fittings weekly and tighten as needed; test standing pilot and battery spark ignition monthly and replace batteries annually. Clean stainless steel front and sides with nonabrasive detergent and microfiber cloth. Calibrate thermostat quarterly and level the range to maintain consistent oven temperature.