Built for high-volume kitchens that require steady output and precise heat, this heavy-duty 32-inch liquid propane range delivers consistent performance across a full-service line. Operators gain rapid heat from four open burners rated at 45,000 BTU each, while a full oven provides cooking capacity for batch roasting and holding. Restaurant teams achieve predictable results and reduced cook time with a total rated heat of 225,000 BTU and robust stainless steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Remove grates and racks; soak in warm water with a degreasing detergent. Scrub burners and oven interior with a non-abrasive pad and baking soda paste. Vacuum condenser coils and wipe with a damp cloth to improve efficiency. Clean vent and flue riser to reduce fire risk. Sanitize food-contact surfaces with an approved sanitizer. Inspect seals and legs; tighten or replace as needed. Dry all parts before restoring power.#@@#Additional Info#@#Southbend’s P32D-XX-LP delivers 225,000 BTU with four 45,000 BTU burners and a standard oven with 42.2 cu. ft. interior, stainless steel front, manual controls, CSA and NSF certifications, adjustable legs, and a stainless flue riser.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require steady output and precise heat, this heavy-duty 32-inch liquid propane range delivers consistent performance across a full-service line. Operators gain rapid heat from four open burners rated at 45,000 BTU each, while a full oven provides cooking capacity for batch roasting and holding. Restaurant teams achieve predictable results and reduced cook time with a total rated heat of 225,000 BTU and robust stainless steel construction.
#@@# High Output Burners#@#
Four open burners produce high thermal delivery for rapid searing, boiling, and pan work. Each burner supplies 45,000 BTU, enabling simultaneous high-load cooking tasks without compromising individual station control.
#@@# Manual Controls#@#
Manual knob controls offer direct, tactile adjustment for cooks who require immediate feedback. The straightforward interface minimizes training time and supports quick temperature corrections during service.
#@@# Oven Capacity#@#
A standard oven with a 42.2 cubic foot interior and two racks accommodates large sheet pans and multiple trays. Chefs can roast, bake, and hold large volumes while maintaining uniform results across racks.
#@@# Stainless Steel Exterior#@#
Full stainless steel front and sides resist corrosion and simplify daily sanitation routines. The finish withstands frequent cleaning agents and retains a professional appearance in demanding kitchens.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe, stable operation. Technicians can set appliance height to align with adjacent equipment and maintain ergonomic workflow.
#@@# Flue Riser Venting#@#
A five-inch high stainless steel flue riser provides effective exhaust routing and integrates with backriser ventilation layouts. Installers find straightforward alignment to hood systems, aiding compliance with kitchen ventilation plans.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gas connections and regulator monthly; tighten fittings and replace worn hoses to prevent leaks. Calibrate burner ports quarterly by removing debris with a brass brush and verify flame pattern for consistent heat. Grease oven door hinges and adjust 6" legs to maintain level; uneven stance causes hot spots. Clean stainless steel surfaces with pH-neutral cleaner and soft cloth to avoid corrosion. Schedule annual CSA and NSF inspections and enroll in Service First for prioritized support.