Built for high-volume cookline use, this 16" liquid propane heavy-duty range ensures precise heating and durable construction for commercial kitchens. The 9-3/4" plancha with 16,000 BTU input offers rapid thermal response and consistent searing across the surface. Operators benefit from manual controls and battery spark ignition for reliable starts in busy environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow components to cool. Scrape grease from the 9-3/4" plancha and wipe with a mild detergent and warm water. Clean stainless steel surfaces with a non-abrasive cleaner, then rinse and dry. Remove debris from the 5" flue riser and vents; vacuum condenser areas if accessible. Check and tighten fittings on the Liquid Propane supply. Perform daily surface wipes and weekly deep clean to prevent fires, illness, and equipment wear.#@@#Additional Info#@#The Southbend P16C-P-LP 16" liquid propane range offers 16,000 BTU, a 9-3/4" stainless steel plancha, manual controls, 6" adjustable legs, a 5" flue riser, CSA/NSF certifications, and a 22.1 Cu.Ft. oven for commercial use.#@@#General Info#@#Description #@#
Built for high-volume cookline use, this 16" liquid propane heavy-duty range ensures precise heating and durable construction for commercial kitchens. The 9-3/4" plancha with 16,000 BTU input offers rapid thermal response and consistent searing across the surface. Operators benefit from manual controls and battery spark ignition for reliable starts in busy environments.
#@@# Plancha Surface#@#
The 9-3/4" plancha has a .500" (1/2") thick plate for thermal capacity and even heat distribution. Chefs achieve consistent browning and fewer cold spots, ensuring repeatable quality during peak hours.
#@@# Single High Output#@#
A 16,000 BTU burner delivers energy to the plancha for quick recovery and steady temperatures. Kitchens reduce cycle times and labor per item when grilling high-volume products.
#@@# Manual Controls#@#
Manual controls provide direct heat regulation without network reliance. Line cooks adjust temperatures instantly to meet production needs and recipes.
#@@# Ignition System#@#
Battery spark ignition removes the need for external power, offering reliable starts. Teams minimize delays and simplify troubleshooting compared to complex systems.
#@@# Stainless Steel Cabinet#@#
Stainless steel front, sides, rear, bottom, and adjustable legs ensure corrosion resistance and easy cleaning. Maintenance crews perform routine tasks with fewer tools, supporting CSA and NSF food safety standards.
#@@# Modular Base#@#
A single cabinet base with 6" adjustable legs allows leveling and fits modular cookline setups. Facilities optimize layouts and maximize under-counter storage while maintaining cleaning and utility access.
Specifications include 41" height, 37.5" depth, 16" width, 22.1 cubic feet internal volume, and a shipped weight of 270 pounds. The unit qualifies for Southbend's Service First™ Program and meets CSA and NSF certifications, aligning with procurement standards for schools, hospitals, and hospitality operations.
#@@#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#@#Inspect and clean the 9-3/4" plancha daily to prevent carbon buildup; scrape residue while warm and season with a thin layer of cooking oil after cleaning. Vacuum condenser and flue riser weekly to maintain airflow. Verify burner orifice and pilot assemblies monthly for secure fittings and unobstructed ports; replace clogged jets. Check door seals and adjustable 6" stainless steel legs for alignment; torque fasteners and level the unit. Log maintenance and adhere to CSA and NSF schedules.