Built for high-heat production, this 16" natural gas range delivers 40,000 BTU output and durable plate construction for intense commercial use. Chefs and managers benefit from a griddle-capable top, stainless-steel exterior, and simple manual controls that ease training and reduce downtime. The unit meets NSF and CSA standards, making it ideal for institutional kitchens, hospitals, universities, and high-volume restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape griddle with a flat spatula while warm, then apply warm water and mild detergent; rinse and dry. Wipe stainless steel exterior with non-abrasive cleaner and soft cloth. Clean flue riser and grease trays daily to prevent buildup and fire risk. Inspect seals and legs for wear; tighten adjustable legs if needed. Regular cleaning removes bacteria, reduces fire hazards, lowers utility use, and helps pass inspections.#@@#Additional Info#@#Southbend’s P16N-G-NG 16" gas range offers a 40,000 BTU griddle, 1" thick plate, manual controls, piezo ignition, stainless steel exterior, adjustable legs, NSF/CSA certifications, and a 5" flue riser for ventilation.#@@#General Info#@#Description #@#
Built for high-heat production, this 16" natural gas range delivers 40,000 BTU output and durable plate construction for intense commercial use. Chefs and managers benefit from a griddle-capable top, stainless-steel exterior, and simple manual controls that ease training and reduce downtime. The unit meets NSF and CSA standards, making it ideal for institutional kitchens, hospitals, universities, and high-volume restaurants.
#@@# Thick Griddle Plate#@#
A 1" thick plate ensures even heat transfer and minimizes hot spots during continuous use. Operators achieve consistent searing and cooking for quality steaks, sandwiches, and breakfast items.
#@@# High Heat Output#@#
The 40,000 BTU rating supports rapid recovery and back-to-back service without losing temperature control. Kitchens reduce cook times and maintain throughput during peak hours.
#@@# Manual Controls#@#
Manual knobs simplify operation and reduce failure points in demanding kitchens. Staff get tactile feedback for precise adjustments during service.
#@@# Stainless Exterior#@#
Stainless-steel front, sides, rear, and bottom resist corrosion and support sanitization protocols in healthcare and education facilities. Maintenance teams perform daily cleanings with fewer restrictions on cleaning agents.
#@@# Modular Base Configuration#@#
A modular base integrates with other equipment and allows reconfiguration of kitchen layouts. Managers adapt workflows or menus without replacing the entire line.
#@@# Service Certification#@#
NSF and CSA listings and inclusion in the Service First Program ensure certified safety and manufacturer support. Procurement teams document compliance and schedule maintenance confidently.
Specifications include a single-burner griddle setup, 6" adjustable legs for leveling, and a 5" stainless-steel flue riser to direct combustion products. The unit weighs 240 pounds and fits a 16" width for compact installations.
#@@#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 burners weekly for food buildup; remove grates and scrape debris with a brass brush, then dry components before reassembly. Clean griddle plate after each shift by scraping hot residue and applying a mild degreaser; rinse with warm water and towel dry. Vacuum condenser area monthly to maintain airflow. Verify door seals and adjustable 6" legs for level; tighten fasteners and check manual controls and piezo ignition for reliable operation.