Stop sacrificing throughput for control. This 36-inch natural gas platinum heavy-duty range combines a high-output charbroiler top and a convection oven to handle continuous service while maintaining precise heat management. Food service teams will rely on its robust stainless steel exterior and manual controls to deliver consistent results under sustained demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool-down. Remove grates and racks; soak in hot water with degreaser for 10–15 minutes. Scrub stainless surfaces with non-abrasive cleaner and soft cloth, rinse and dry. Vacuum condenser coils and clean vents to restore airflow. Degrease oven interior and charbroiler radiants; inspect burners and seals for wear. Dispose of waste per local rules. Perform weekly deep clean and document tasks to meet CSA and NSF standards.#@@#Additional Info#@#Southbend's P36A-CCC-NG 48" natural gas range delivers 141,000 BTU with a charbroiler top, cast iron grates, manual controls, and a convection oven with three racks.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas platinum heavy-duty range combines a high-output charbroiler top and a convection oven to handle continuous service while maintaining precise heat management. Food service teams will rely on its robust stainless steel exterior and manual controls to deliver consistent results under sustained demand.
#@@# Charbroiler Top#@#
The charbroiler top provides intense, direct radiant heat across a 36-inch cooking surface, producing authentic sear marks and rapid moisture reduction for proteins. Operators gain faster plate turnaround and uniform grilling performance, supported by cast iron grates that retain heat and resist warping during heavy cycles.
#@@# Convection Oven#@#
The integrated convection oven delivers even air circulation for consistent baking, roasting, and holding across all racks. The unit ships with three oven racks to maximize usable volume. Chefs can scale production without hot spots, enabling predictable cook times for batch production and timed service periods.
#@@# High Heat Output#@#
A total rating of 141,000 BTU supplies the power required for high-volume operations, combining charbroiler and oven capacity to sustain continuous demand. Kitchen managers receive reliable temperature recovery during peak periods, reducing cycle times and minimizing service bottlenecks.
#@@# Durable Construction#@#
The range features a stainless steel front, sides, rear, and exterior bottom, engineered to withstand daily commercial cleaning and corrosive environments. Maintenance teams inspect fewer compromised surfaces, and the cabinet resists dents while presenting a professional appearance in open kitchen layouts.
#@@# Service Certification#@#
Certifications include CSA and NSF, assuring compliance with regulatory standards for commercial cooking equipment and simplifying health inspection approval.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports and cast iron grates weekly and clean carbon deposits with a brass brush to preserve heat transfer. Drain and remove debris from grease troughs after each service; sanitize with a food-safe degreaser. Calibrate oven thermostat monthly using a traceable thermometer and adjust per manual. Check gas connections and manifold fittings for leaks using approved soap solution before each shift. Lubricate hinges and adjust 6" legs for level operation.