Built for high-volume use, this 32" natural gas broiler ensures focused grilling and consistent heat control for professional kitchens. It delivers 110,000 BTU via radiant burners, enabling rapid searing and uniform char across full-size loads. Stainless steel construction and a storage base with a warming oven integrate production and staging, streamlining service in restaurants, hospitals, universities, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the broiler cool. Remove grates and radiant burners; scrub grates with a stiff brush and warm soapy water. Wipe interior and stainless exterior with a non-abrasive cleaner. Clean grease from under broiler and in warming oven; inspect and clear vent paths. Vacuum condenser and service storage base debris. Rinse, dry thoroughly, reassemble, and reconnect gas. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's P32C-32B-NG 32" natural gas broiler delivers 110,000 BTU with radiant burners, single-deck, stainless steel front/sides, storage base, warming oven, 6" legs, CSA/NSF certified, freestanding for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume use, this 32" natural gas broiler ensures focused grilling and consistent heat control for professional kitchens. It delivers 110,000 BTU via radiant burners, enabling rapid searing and uniform char across full-size loads. Stainless steel construction and a storage base with a warming oven integrate production and staging, streamlining service in restaurants, hospitals, universities, and catering operations.
#@@# Radiant Burners#@#
Radiant burners provide 110,000 BTU directly to the cook surface, ensuring even heat and quick recovery between loads. Operators achieve consistent sear profiles and faster cook cycles, improving throughput during peak times.
#@@# Single Deck Design#@#
The single deck design focuses capacity on one cooking plane, simplifying workflow for broiling steaks, seafood, and bulk proteins. Chefs utilize the full 32" width without managing multiple decks, enhancing efficiency.
#@@# Stainless Construction#@#
Stainless steel front and sides resist corrosion and simplify cleaning, meeting sanitation needs in hospital and institutional kitchens. Maintenance crews clean surfaces faster, reducing downtime and supporting CSA and NSF compliance.
#@@# Storage Base With Oven#@#
The storage base and warming oven allow product staging and holding at controlled temperatures near the cookline. Kitchens reduce station transit and maintain plating schedules with consistent holding conditions.
#@@# Freestanding Installation#@#
Freestanding design offers flexible placement in commercial kitchens and catering lines where fixed setups are impractical. Facilities managers reposition the unit to optimize traffic flow without structural changes.
#@@# Service First Eligibility#@#
Eligible for the manufacturer’s Service First program, the broiler supports preventative maintenance and expedited service. Procurement teams benefit from structured plans that protect uptime and extend operational life.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend P32C-32B-NG broiler by cleaning radiant burner surfaces daily to prevent char buildup and maintain heat transfer. Empty and wipe the warming oven and storage base weekly with a mild detergent; rinse and dry thoroughly. Inspect stainless steel exterior for scratches and remove soil with a nonabrasive cleaner. Verify gas connections and test ignition monthly; replace worn gaskets and check CSA and NSF labels for compliance. Calibrate temperatures quarterly.