Built to withstand heavy daily use while delivering precise cookline performance, this 36-inch natural gas heavy-duty range combines high heat capacity and versatile cooking surfaces for busy commercial kitchens. Operators benefit from a consolidated workstation that minimizes equipment clutter while supporting grilling, open-flame cooking, and convection baking at scale. Engineers designed the unit for easy serviceability and a long service life, ensuring continuous operation in restaurants, campuses, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and charbroiler plates; soak in soapy water and scrub. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean the oven interior and remove crumbs; wash racks with soapy water and dry before reinstalling. Vacuum debris from under the unit and clean condenser coils if accessible. Inspect seals and burners; replace damaged parts. Regular cleaning prevents contamination, fires, high bills, and equipment failure.#@@#Additional Info#@#Southbend's P36A-BCC-NG 36" natural gas range delivers 179,000 BTU with two 35,000 BTU burners, a 24" charbroiler, and a convection oven; stainless steel exterior, 6" adjustable legs, 65.2 cu. ft. oven volume, CSA and NSF certified, made in USA.#@@#General Info#@#Description #@#
Built to withstand heavy daily use while delivering precise cookline performance, this 36-inch natural gas heavy-duty range combines high heat capacity and versatile cooking surfaces for busy commercial kitchens. Operators benefit from a consolidated workstation that minimizes equipment clutter while supporting grilling, open-flame cooking, and convection baking at scale. Engineers designed the unit for easy serviceability and a long service life, ensuring continuous operation in restaurants, campuses, hospitals, and bars.
#@@# Top Heat Capacity#@#
The range produces 179,000 BTU of total output to meet peak production demands and maintain consistent searing and boiling performance across multiple stations. Operators enjoy stable high-heat operation across two 35,000 BTU open burners and a 24-inch charbroiler, enabling the simultaneous execution of multiple high-demand tasks.
#@@# Charbroiler Surface#@#
A 24-inch charbroiler provides direct radiant heat for grilling proteins and vegetables with defined char development and reduced flare risk. Chefs can control sear intensity through manual settings, simplifying training and adapting to varied menu requirements.
#@@# Oven Versatility#@#
A single convection oven delivers 65.2 cubic feet of usable volume and comes with three racks to accommodate sheet pans, trays, and bulk items for batch baking and holding. The convection function circulates hot air to reduce cook times and promote uniform results across multi-rack loads.
#@@# Durable Construction#@#
The exterior features stainless steel on the front, sides, rear, and bottom for corrosion resistance and easy cleaning during tight service cycles. Installers receive a 5-inch high stainless steel flue riser and 6-inch adjustable legs to level the unit on uneven floors and comply with installation profiles.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat output. Clean charbroiler grates after each service with a wire brush and hot water; apply light oil to prevent corrosion. Degrease oven interior monthly using manufacturer-approved solutions and remove three racks for thorough cleaning. Verify manual controls for smooth operation and recalibrate as needed. Tighten 6" adjustable legs and level unit quarterly to ensure even cooking and safe ventilation.