Built for continuous, high-volume cooking, this heavy-duty liquid propane broiler delivers consistent infrared heat across a full 32-inch deck while maintaining efficient energy use. Chefs gain a reliable cook surface rated at 149,000 BTU that accelerates searing and reduces cook times without sacrificing control. Operators benefit from stainless steel construction and a warming oven integration that supports multi-stage prep and holding.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off propane supply. Remove grates and wash with warm, soapy water; scrub carbon from infrared burners with a non-metal brush. Clean interior and warming oven with mild degreaser; rinse and dry thoroughly. Wipe stainless steel exterior with non-abrasive cleaner and soft cloth. Vacuum condenser and vents to remove grease buildup. Inspect seals and burners for wear. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#The Southbend P32N-171-LP 32" liquid propane broiler delivers 149,000 BTU via infrared burners in a modular design with stainless steel front, 6" adjustable legs, warming oven, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Built for continuous, high-volume cooking, this heavy-duty liquid propane broiler delivers consistent infrared heat across a full 32-inch deck while maintaining efficient energy use. Chefs gain a reliable cook surface rated at 149,000 BTU that accelerates searing and reduces cook times without sacrificing control. Operators benefit from stainless steel construction and a warming oven integration that supports multi-stage prep and holding.
#@@# Infrared Heat.#@#
Infrared burners provide direct, intense heat that achieves rapid searing and consistent surface caramelization. Kitchen staff can reduce turnaround on protein stations while maintaining uniform results across the entire cook area, ensuring that every dish meets high standards.
#@@# High Output Power.#@#
The unit produces 149,000 BTU, supporting continuous high-volume production in restaurant, institutional, and catering environments. Managers experience predictable throughput and fewer performance bottlenecks during peak service, allowing for seamless operations even during busy hours.
#@@# Stainless Construction.#@#
Stainless steel front and sides resist corrosion and simplify daily cleaning, preserving the sanitary conditions required by food service regulations. Maintenance crews spend less time on surface care while the unit maintains a professional appearance, which is crucial in any kitchen setting.
#@@# Integrated Warming Oven.#@#
A built-in warming oven lets cooks hold finished items at controlled temperatures without occupying additional equipment. Chefs coordinate staging and plating more efficiently, improving ticket times and reducing waste, which ultimately enhances customer satisfaction.
#@@# Modular Design.#@#
Modular construction and a single-deck layout allow flexible placement in existing kitchen lines and straightforward service access.
#@@#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#@#Maintain the Southbend P32N-171-LP broiler by inspecting infrared burners weekly and replacing any warped or damaged elements immediately. Clean stainless steel surfaces daily with a nonabrasive detergent and warm water; rinse and dry to prevent spotting. Empty and degrease the warming oven and drip trays weekly to prevent buildup. Verify LPG connections and pressure monthly and service seals and controls per CSA and NSF guidelines to ensure safe, efficient operation.