Stop sacrificing throughput for control. This heavy-duty natural gas range delivers focused plate heat and oven capacity to support continuous service while maintaining consistent results across large ticket volumes. Chefs will appreciate the plancha-style top and robust BTU output engineered for high-use kitchens, backed by CSA and NSF certifications for compliance and reliability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Scrape excess food from the 1/2" plancha, then clean with mild detergent and a non-abrasive pad. Remove oven racks, wash in warm, soapy water, dry, and reinstall. Wipe stainless steel exterior with a soft cloth and approved cleaner. Clean flue riser and condenser areas to prevent grease build-up. Inspect seals and legs; tighten or replace as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend’s P32D-PPP-NG 32" natural gas range delivers 93,000 BTU with a 25-3/4" plancha plate, manual controls, battery spark ignition, one oven with two racks, stainless steel exterior, 6" adjustable legs, 5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty natural gas range delivers focused plate heat and oven capacity to support continuous service while maintaining consistent results across large ticket volumes. Chefs will appreciate the plancha-style top and robust BTU output engineered for high-use kitchens, backed by CSA and NSF certifications for compliance and reliability.
#@@# Plancha Top.#@#
Two-thirds of the cooking surface concentrates on a 25-3/4 inch plancha with a 1/2 inch thick plate that stores heat and ensures even contact searing. Operators gain consistent browning and recover quickly between loads due to the plate mass and direct natural gas input.
#@@# High BTU Output.#@#
The unit produces 93,000 BTU from natural gas, enabling rapid temperature recovery and sustained high-temperature operation during peak service periods. Kitchen teams maintain throughput for multiple pans and continuous cook cycles without significant heat drop.
#@@# Single Oven Capacity.#@#
The integrated standard oven provides a 42.2 cubic feet cooking volume with two included racks to increase batch flexibility for roasting, holding, or baking tasks. Staff can stage multiple items simultaneously and use the oven to complement the plancha surface for menu variety.
#@@# Manual Controls.#@#
Manual control knobs offer direct, tactile regulation of heat with battery spark ignition for reliable light-off under frequent use. Technicians appreciate the straightforward interface for quick adjustments and minimal training time for new staff.
#@@# Stainless Exterior.#@#
Stainless steel front, sides, rear, and exterior bottom resist corrosion and simplify daily sanitation processes in commercial kitchens. Maintenance crews reduce cleaning time while preserving a professional appearance that withstands high traffic.
#@@# Adjustable Legs.#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors and support the unit’s 700-pound mass for stable operation.
#@@#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#@#Service staff should inspect burners and plancha daily for grease buildup and remove deposits with a nonabrasive stainless steel cleaner to preserve heat transfer and finish. Technicians must clean the oven interior weekly, remove racks and wash in warm, soapy water, and verify spark ignition operation during shutoff tests. Check door seals and tighten 6" adjustable legs for level; document gas connections and CSA, NSF compliance for audits.