Built for relentless service and steady heat, this countertop griddle features a 36-inch cooking area with industrial output to meet peak service demands. Operators can maintain consistent temperatures across a 1-inch polished steel plate while managing flow with manual controls and battery spark ignition. Facilities requiring robust, gas-fired cooking capacity will find the unit delivers 60,000 BTU of concentrated power and durable stainless steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply before cleaning. Scrape plate warm, not hot, to remove food debris. Apply 1:10 mild detergent to a damp cloth; scrub plate, sides, and grease troughs. Rinse with clean water and wipe dry. Clear burners and pilot areas with soft brush; inspect and unclog ports. Clean stainless surfaces with non-abrasive cleaner and polish with soft cloth. Empty and degrease drip tray daily. Schedule deep clean weekly to reduce fire risk and maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend’s HDG-36-M-LP features a 36" griddle with a 1" steel plate for even heat, three burners at 60,000 BTU, battery ignition, stainless steel exterior, adjustable legs, and is NSF and CSA certified for heavy-duty foodservice.#@@#General Info#@#Description #@#
Built for relentless service and steady heat, this countertop griddle features a 36-inch cooking area with industrial output to meet peak service demands. Operators can maintain consistent temperatures across a 1-inch polished steel plate while managing flow with manual controls and battery spark ignition. Facilities requiring robust, gas-fired cooking capacity will find the unit delivers 60,000 BTU of concentrated power and durable stainless steel construction.
#@@# Plate Thickness#@#
A 1-inch polished steel plate provides mass and heat retention for even searing and minimal temperature sag during continuous use. Chefs benefit from consistent contact heat across the full 36-inch surface for uniform cooking results.
#@@# Cooking Area#@#
A 36-inch by 24-inch cooking footprint offers ample space for the parallel production of proteins, vegetables, and sandwiches. Teams can stage multiple items simultaneously to enhance throughput without crowding.
#@@# Heat Output#@#
The unit produces 60,000 BTU via a liquid propane supply, enabling rapid recovery after heavy load cycles. Kitchens can reduce cycle times between batches and maintain stable set points during sustained service runs.
#@@# Control Interface#@#
Manual controls with battery spark ignition provide straightforward operation and predictable responses when staff adjust settings. Technicians will appreciate simplified servicing and fewer electronic failure points.
#@@# Construction Quality#@#
Stainless steel front and sides, combined with 4-inch adjustable legs, resist corrosion and allow secure installation on variable counter heights. Maintenance crews will find exterior surfaces easy to clean and sanitize to NSF standards.
#@@# Burner Arrangement#@#
Three burners under the plate distribute heat across the full cooking depth to minimize hot spots and deliver reliable zone control. Line cooks can allocate distinct cooking zones for varied menu items while maintaining production flow.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect cooking surface daily and scrape debris while the plate remains warm; avoid cold-water shocks. Clean with a neutral pH degreaser and soft pad; rinse and dry thoroughly to prevent corrosion. Verify manual controls and battery spark ignition weekly for reliable start; tighten fittings and check regulator for leaks using approved soap solution. Lubricate adjustable legs quarterly and confirm CSA and NSF labels remain visible for compliance.