Stop trading speed for consistency. This 36-inch liquid propane restaurant range delivers concentrated cooking power across multiple stations while maintaining precise heat control for repeatable results in high-volume kitchens. Restaurant operators will find a durable stainless steel work surface, ranked safety certifications, and integrated charbroiler performance that supports diverse menu demands without added footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut the main valve. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a nylon brush; clear clogged ports with a wire. Wipe stainless surfaces with mild detergent and a soft cloth; avoid abrasive pads. Vacuum debris from backriser and condenser areas. Clean the oven interior with approved cleaner; remove rack and dry fully. Inspect seals and legs; tighten fasteners. Perform weekly degrease on vents to reduce fire risk and ensure compliance.#@@#Additional Info#@#Southbend's 36" liquid propane range offers 175,000 BTU, two star/sauté burners, a 24" charbroiler, and a standard oven with battery ignition.#@@#General Info#@#Description #@#
Stop trading speed for consistency. This 36-inch liquid propane restaurant range delivers concentrated cooking power across multiple stations while maintaining precise heat control for repeatable results in high-volume kitchens. Restaurant operators will find a durable stainless steel work surface, ranked safety certifications, and integrated charbroiler performance that supports diverse menu demands without added footprint.
#@@# Charbroiler Performance#@#
Two charbroiler sections deliver direct radiant heat for searing and grill applications, producing consistent browning across full racks. Operators achieve fast recovery between cycles, supporting continuous service during peak periods.
#@@# High Heat Output#@#
A combined 175,000 BTU total rating provides intense surface and oven power for rapid sear, boil, and bake operations. Chefs can stage multiple large pans simultaneously while preserving setpoint temperatures under load.
#@@# Versatile Cooktop Layout#@#
The cooktop combines two star/sauté burners and standard grates with a 37-inch cooking surface to accommodate various cookware sizes. Staff can perform staggered tasks—sauce reduction, rapid boil, and pan frying—without frequent repositioning.
#@@# Integrated Charbroiler Shelf#@#
A left-side 24-inch charbroiler integrates with the flue riser and hi-shelf, creating a compact hot zone and storage area above the unit. Kitchen teams gain convenient plating and staging space that reduces transit time to pass windows.
#@@# Oven Capacity and Access#@#
A single standard oven provides a 70.9 cubic foot total volume and an interior dimension of 26 inches wide by 26.5 inches deep by 14 inches high, supporting sheet pans and bulk roasts. The spring-assisted counterweight door enables safe, controlled access during rapid service cycles.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler weekly; remove debris and scrub grates with a nylon brush for even heat. Verify gas connections monthly for leaks using an approved detector; tighten or replace parts as needed. Clean the oven interior after heavy use with approved cleaners and wash the rack separately. Wipe stainless steel surfaces with a soft cloth and mild detergent, then dry to prevent staining. Adjust 6" legs to level the range before use.