Built for commercial kitchens, this heavy-duty liquid propane range ensures focused heat distribution and sustained throughput for high-volume operations. It delivers 217,000 BTU total output, combining four burners and a 12" griddle for simultaneous stovetop and griddle workflows with precise manual controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off valves. Allow oven and griddle to cool. Scrape heavy debris from grates, griddle plate, and oven racks; remove racks and wash with warm, soapy water. Clean interior surfaces with a mild degreaser and non-abrasive pad. Wipe stainless steel exterior with a neutral cleaner and soft cloth. Vacuum condenser and flue riser area to remove grease build-up. Inspect seals and burners; replace worn parts. Dry all components before restoring power and gas.#@@#Additional Info#@#Southbend P36A-BBG-LP 48" propane range offers 217,000 BTU, four 35,000 BTU burners, 12" griddle, convection oven with 65.2 Cu.Ft, manual controls, stainless steel build, and NSF certifications.#@@#General Info#@#Description #@#
Built for commercial kitchens, this heavy-duty liquid propane range ensures focused heat distribution and sustained throughput for high-volume operations. It delivers 217,000 BTU total output, combining four burners and a 12" griddle for simultaneous stovetop and griddle workflows with precise manual controls.
#@@# Open Burner Array#@#
Four burners provide 35,000 BTU each, enabling rapid searing and controlled simmering across multiple pans. Manual controls and battery spark ignition ensure reliable startup and reduced downtime.
#@@# Integrated Griddle Plate#@#
The 12" griddle offers a flat-top surface for sandwiches, breakfast items, and frying tasks. Its 1" thick plate maintains consistent temperature and minimizes cold spots during continuous use.
#@@# Convection Oven#@#
A convection oven with 65.2 cubic feet volume supports batch baking and holding applications. Convection airflow shortens cook times and ensures even browning. Three adjustable racks maximize flexibility for sheet and hotel pans.
#@@# Stainless Exterior#@#
Stainless steel front, sides, rear, and bottom create a cleanable, corrosion-resistant exterior. The finish integrates with professional kitchen aesthetics and supports HACCP cleaning protocols.
#@@# Adjustable Legs#@#
Six-inch adjustable legs ensure leveling on uneven floors for safe operation and consistent oven door sealing. Leveling reduces uneven pan contact and supports predictable cooking results.
#@@# Ventilation Riser#@#
A five-inch stainless steel flue riser channels combustion products into exhaust systems, aligning with commercial ventilation designs. It preserves hood efficiency and simplifies installation planning.
The unit ships configured for liquid propane, meets NSF and cCSAus certifications, and complies with CSA Flame and CSA Star listings. Made in the USA construction and a 710-pound chassis ensure durability for restaurants, schools, hospitals, and hospitality environments.
#@@#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 griddle daily; remove debris and scrub with a nonabrasive pad to maintain heat transfer. Drain and clean oven cavity weekly; remove racks and soak in warm, soapy water, then dry before reinstalling. Wash stainless steel exterior with mild detergent and a soft cloth to prevent corrosion. Tighten 6" adjustable legs and verify unit level monthly. Schedule professional gas and ignition inspection annually under Service First coverage.