Built to deliver concentrated heat and reliable throughput for high-volume kitchens, this sectional gas broiler merges infrared broiling power with conventional oven capacity to support intense service periods. Operators can manage consistent searing, rapid recovery, and extended run times without sacrificing control, enabling predictable menu execution and workflow stability. Designed for freestanding installation and heavy daily use, this unit is ideal for restaurant lines, banquet kitchens, and institutional foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power before cleaning. Remove racks and wipe interior with a mild detergent and warm water. Scrub burners and grates with a non-abrasive brush; rinse and dry. Clean infrared broiler surfaces with a soft cloth to avoid damage. Degrease exterior stainless steel using a pH-neutral cleaner; follow grain when wiping. Clear vent openings and check 6" adjustable legs for debris. Reassemble when all parts are dry to prevent corrosion and ensure CSA and NSF compliance.#@@#Additional Info#@#Southbend P32D-171-LP is a 32" infrared broiler with a gas broiler, warming oven, and standard oven base. It offers 149,000 BTU, manual controls, stainless steel build, 6" adjustable legs, two burners, 120.2 cu. ft.#@@#General Info#@#Description #@#
Built to deliver concentrated heat and reliable throughput for high-volume kitchens, this sectional gas broiler merges infrared broiling power with conventional oven capacity to support intense service periods. Operators can manage consistent searing, rapid recovery, and extended run times without sacrificing control, enabling predictable menu execution and workflow stability. Designed for freestanding installation and heavy daily use, this unit is ideal for restaurant lines, banquet kitchens, and institutional foodservice.
#@@# Infrared Broiler#@#
Infrared elements provide focused, rapid surface searing and quick product turnaround, reducing contact time while preserving juiciness and texture. Field technicians can service the unit with clear access to broiler components, ensuring uptime in demanding operations.
#@@# Standard Oven Capacity#@#
A full oven base offers 120.2 cubic feet of cooking volume and accommodates two adjustable racks to handle batch cooking and holding without overcrowding. Chefs benefit from consistent heat distribution across the cavity for roasting, baking, or proofing tasks.
#@@# Warming Oven Section#@#
An integrated warming oven maintains product temperature between service waves, preventing quality degradation and minimizing food waste. Line staff can stage trays for assembly without transferring to separate warming equipment, saving space and labor steps.
#@@# Manual Controls#@#
Robust manual control knobs deliver intuitive setpoints for broiling and oven functions, enabling precise operator adjustments during peak periods. Kitchen teams enjoy straightforward operation that reduces training time and avoids electronic failure modes.
#@@# Heavy Duty Construction#@#
The stainless steel exterior and 6-inch adjustable legs provide corrosion resistance and secure leveling on uneven floors, enhancing hygiene and operational safety. The freestanding design withstands rigorous daily cleaning and frequent professional use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and infrared elements weekly; remove debris and use a soft brush to prevent flame irregularities. Clean stainless steel surfaces with a nonabrasive detergent and dry immediately to prevent spotting. Verify gas connections and check for leaks using a soap solution; tighten fittings if bubbles appear. Lubricate control knobs quarterly and adjust 6" adjustable legs for level operation. Schedule CSA and NSFCertified equipment inspections annually to maintain compliance.