Built for continuous service in demanding kitchens, this liquid propane range delivers concentrated power and versatile cooking options without compromise. It features a 24-inch griddle and a 12-inch charbroiler paired with a convection oven, supporting simultaneous tasks and reducing ticket times. Operators benefit from consistent heat output of 141,000 BTU, ensuring throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove grates and charbroiler plates. Scrape grease from the 24" griddle with a spatula while warm, then wipe with a mild degreaser and rinse. Clean oven interior with warm, soapy water and a non-abrasive pad; wash three racks and dry. Vacuum condenser and flue riser debris. Inspect seals and burners; replace damaged parts. Restore power only after all surfaces are dry. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#The Southbend P36A-GGC-LP 36" liquid propane range delivers 141,000 BTU with a 24" griddle, 12" charbroiler, convection oven with three racks, stainless steel exterior, manual controls, 6" adjustable legs, CSA and NSF certifications.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this liquid propane range delivers concentrated power and versatile cooking options without compromise. It features a 24-inch griddle and a 12-inch charbroiler paired with a convection oven, supporting simultaneous tasks and reducing ticket times. Operators benefit from consistent heat output of 141,000 BTU, ensuring throughput during peak periods.
#@@# Top Griddle#@#
The 1-inch thick griddle plate provides even heat distribution across a broad surface, allowing for searing and grilling with consistent results. Chefs will experience fewer cold spots and predictable cook times that streamline preparation and plating.
#@@# Charbroiler Section#@#
The charbroiler offers focused radiant heat for direct searing and grill marks that enhance both presentation and flavor. Crew members can quickly finish proteins and vegetables while maintaining texture control.
#@@# Convection Oven#@#
A single convection oven with a capacity of 65.2 cubic feet and three racks allows for baking, roasting, and holding functions to occur concurrently. Kitchen managers can expand menu variety and batch sizes without sacrificing product consistency.
#@@# Manual Controls#@#
Manual controls and battery spark ignition provide straightforward operation and rapid restart after adjustments. Staff training time is reduced, and technicians can access familiar systems for routine maintenance.
#@@# Stainless Construction#@#
The stainless steel front, sides, rear, and exterior bottom offer corrosion resistance and simplify sanitation routines. Cleaning intervals are shortened, and the long-term appearance remains professional even under heavy use.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow for precise leveling on uneven floors, ensuring stable operation and correct flue alignment. Service teams can achieve proper installation tolerances and consistent combustion performance.
#@@#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 weekly and remove debris to maintain consistent flame and heat transfer. Clean griddle and charbroiler surfaces after each service using appropriate scrapers and food‑safe cleaners to prevent buildup. Degrease oven interior monthly and verify door gasket integrity; replace if cracked. Tighten gas fittings quarterly and test for leaks with approved solution. Lubricate oven hinges seasonally and level unit using 6" adjustable legs to ensure uniform cooking and safety.