Stop compromising throughput for quality; this 32-inch liquid propane broiler delivers concentrated heat and consistent results for continuous service environments. Designed for heavy-duty use, the unit supplies 104,000 BTU through infrared burners to sear and caramelize at production scale while maintaining control across a single deck. The stainless steel exterior and storage base support rigorous daily use and simplify maintenance routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool-down before cleaning. Remove grates and trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel exterior with mild detergent and a soft cloth. Clean infrared burners and oven cavity with a soft brush to remove debris. Degrease vents and exhausts regularly to reduce fire risk. Inspect seals and fasteners; tighten or replace as needed. Dry all parts completely before restoring power.#@@#Additional Info#@#Southbend’s P32C-171-LP 32" liquid propane broiler delivers 104,000 BTU with infrared burners in a freestanding, single-deck design.#@@#General Info#@#Description #@#
Stop compromising throughput for quality; this 32-inch liquid propane broiler delivers concentrated heat and consistent results for continuous service environments. Designed for heavy-duty use, the unit supplies 104,000 BTU through infrared burners to sear and caramelize at production scale while maintaining control across a single deck. The stainless steel exterior and storage base support rigorous daily use and simplify maintenance routines.
#@@# Infrared Burners#@#
Infrared burners produce direct, intense heat that reduces cook time and increases sear consistency across large batches. Operators achieve repeatable surface caramelization without prolonged exposure that dries proteins, improving product yield and presentation.
#@@# High Output Capacity#@#
The 104,000 BTU rating supplies ample energy for continuous production in high-volume kitchens and short service windows. Chefs sustain high throughput across the single 32-inch deck without temperature drop, preserving turn times during peak periods.
#@@# Stainless Steel Exterior#@#
The stainless steel front and sides resist corrosion and allow rigorous cleaning cycles required by commercial service standards. Staff complete sanitation tasks efficiently while maintaining a professional appearance in the cooking line.
#@@# Storage Base Cabinet#@#
The integrated storage base provides secure equipment and supply stowage beneath the cooking surface, consolidating workflow and reducing trips across the kitchen. Teams keep staging items and pans close to the deck, optimizing station ergonomics.
#@@# Warming Oven Included#@#
The built-in warming oven maintains finished items at controlled temperatures to hold quality without overcooking prior to service. Kitchens stage multiple orders and coordinate plating with reduced waste and tighter timing.
#@@# Adjustable Legs#@#
Six-inch adjustable legs enable precise leveling on uneven floors to ensure stable operation and consistent airflow beneath the unit.
#@@#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 and remove debris to maintain consistent infrared heat output. Empty and clean the warming oven drip pan after each shift to prevent buildup. Wipe stainless steel surfaces with a soft cloth and mild detergent; rinse and dry to avoid streaks. Verify door seals for integrity and replace worn gaskets to preserve temperature control. Level the freestanding unit and check 104,000 BTU connections for leaks; follow CSA and NSF maintenance intervals.