Engineered for high-volume broiling performance, this heavy-duty liquid propane broiler delivers consistent searing power while integrating storage and warming functionality for efficient kitchen flow. Designed for commercial use, the unit combines a robust 110,000 BTU output with a single radiant deck to provide intense, controllable heat across a 32-inch cooking surface. Operators will appreciate the stainless steel construction and freestanding design, which simplify cleaning, positioning, and daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool the broiler before cleaning. Remove racks and grates; soak in hot water with mild detergent. Scrape grease from radiant burners and interior surfaces with a plastic scraper. Wipe stainless steel exterior with non-abrasive cleaner and soft cloth. Clean vent areas and storage base to prevent grease buildup. Rinse parts, dry completely, and inspect seals and burners for wear. Perform routine coil and exhaust checks to reduce fire risk and equipment failure.#@@#Additional Info#@#Southbend’s P32C-32B-LP 32" liquid propane broiler delivers 110,000 BTU, features stainless steel front and sides, a storage base with warming oven, single-deck design, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Engineered for high-volume broiling performance, this heavy-duty liquid propane broiler delivers consistent searing power while integrating storage and warming functionality for efficient kitchen flow. Designed for commercial use, the unit combines a robust 110,000 BTU output with a single radiant deck to provide intense, controllable heat across a 32-inch cooking surface. Operators will appreciate the stainless steel construction and freestanding design, which simplify cleaning, positioning, and daily use.
#@@# Radiant Burners#@#
Radiant burners generate focused infrared heat that produces rapid surface sear and reliable char across large product loads. Chefs achieve consistent cooking results because the system maintains even temperature distribution under heavy throughput conditions.
#@@# High BTU Output#@#
The 110,000 BTU rating supplies ample capacity for continuous service periods and fast recovery between loads. Kitchens benefit from reduced cycle time and the ability to handle back-to-back orders without temperature sagging.
#@@# Single Deck Design#@#
A single deck concentrates heat on one expansive cooking plane, enabling simultaneous broiling of multiple pans or product batches. Line chefs can stage production efficiently and maintain consistent doneness across trays.
#@@# Integrated Warming Oven#@#
An included warming oven preserves product temperature and holds finished items without affecting broil chamber performance. Pass stations maintain quality and reduce waste by holding outputs at service-ready conditions.
#@@# Stainless Steel Construction#@#
Stainless steel front and sides resist corrosion and withstand rigorous cleaning protocols common in institutional and hospitality environments. Maintenance teams benefit from easier sanitation and long-term surface integrity.
#@@# Storage Base Cabinet#@#
A storage base provides convenient on-floor storage for pans, tools, and service supplies, consolidating space and reducing chef trips to remote storage areas.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and radiants weekly; remove debris and scrape grease with a nonabrasive tool to maintain even heat transfer. Calibrate gas pressure and check fittings monthly; tighten connections and verify no leaks using approved leak detector solution. Clean stainless steel surfaces after each shift with mild detergent and soft cloth; polish with a nonchloride stainless product to prevent corrosion. Drain and clean warming oven trays weekly to avoid buildup.