Stop trading throughput for control. This 48" natural gas heavy-duty range delivers 125,000 BTU of cooking power with precise thermostatic regulation across griddle, charbroiler, and oven zones. Restaurant operators, institutional kitchens, and hospitality managers benefit from consistent thermal performance, durable stainless-steel construction, and a design optimized for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas, let unit cool. Soak grates, griddle plate in soapy water. Scrape char, grease from grates; rinse, dry, reseat. Wipe stainless exterior with soft cloth, cleaner. Vacuum condenser, vent to clear debris. Clean oven with detergent; wash, dry racks. Inspect seals, burners; tighten or replace if worn. Repeat weekly or as needed to prevent fires, failures, and illness.#@@#Additional Info#@#Southbend's P32D-TC-NG 32" Platinum Range offers 125,000 BTU, a 16" charbroiler, 16" griddle with 1" plate, thermostatic controls, stainless radiants, oven with two racks, adjustable legs, and NSF, cCSAus, CSA certifications.#@@#General Info#@#Description #@#
Stop trading throughput for control. This 48" natural gas heavy-duty range delivers 125,000 BTU of cooking power with precise thermostatic regulation across griddle, charbroiler, and oven zones. Restaurant operators, institutional kitchens, and hospitality managers benefit from consistent thermal performance, durable stainless-steel construction, and a design optimized for continuous commercial use.
#@@# Griddle Surface#@#
A 16" griddle plate with 1" thick steel ensures even heat distribution and fewer cold spots. Chefs achieve stable searing and consistent cook times, as the thick plate resists temperature fluctuations during peak service.
#@@# Charbroiler Module#@#
The 16" charbroiler features cast iron grates and stainless radiants for direct and radiant heat transfer. Staff create authentic char and grill marks while radiants protect burners and ensure even heat across the grid.
#@@# Thermostatic Controls#@#
Individual thermostatic controls allow precise temperature settings for surface and oven use. Culinary teams maintain product quality and reduce waste by holding target temperatures within tight tolerances.
#@@# Ignition System#@#
A battery spark ignition system ensures reliable light-off without external electrical needs. Maintenance teams simplify service and reduce downtime with this low-infrastructure system.
#@@# Standard Oven#@#
The built-in oven includes two wire racks and offers ample space for batch roasting and holding. Foodservice managers maximize throughput by staging large quantities while maintaining consistent performance.
#@@# Stainless Construction#@#
Front, sides, and 6" adjustable legs are stainless steel for corrosion resistance and easy cleaning. Facilities supervisors meet NSF compliance and speed up cleaning with smooth, durable surfaces.
Certifications include cCSAus, CSA Flame, CSA Star, and NSF, meeting institutional and hospital requirements.
#@@#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 and grates weekly; remove debris and soak cast iron grates in warm, soapy water, then dry thoroughly to prevent rust. Clean the 1" griddle plate after each shift with a scraper, then season with a thin oil coat. Vacuum condenser and vent areas monthly to maintain airflow. Verify thermostatic controls and battery spark ignition monthly; replace batteries and calibrate thermostats if temperatures drift. Tighten fasteners on 6" adjustable legs quarterly.