Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range delivers concentrated heat and durable cooking surfaces, allowing kitchens to maintain consistent output during continuous use. Operators achieve reliable cycle times and repeatable results with manual controls and proven construction that fit commissary, institutional, and restaurant workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the LP supply. Remove griddle debris with a scraper while warm, then clean the 1/2" plancha with a mild detergent and a non-abrasive pad. Empty oven and wash racks in warm, soapy water; wipe stainless exterior with a neutral cleaner and soft cloth. Clean condenser and flue riser access points monthly. Inspect seals and burners for buildup; replace worn parts. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s P36A-PPP-LP 36" propane range delivers 93,000 BTU with a 29-3/4" thick plancha, manual controls, battery ignition, one convection oven with three racks, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty 36-inch liquid propane range delivers concentrated heat and durable cooking surfaces, allowing kitchens to maintain consistent output during continuous use. Operators achieve reliable cycle times and repeatable results with manual controls and proven construction that fit commissary, institutional, and restaurant workflows.
#@@# Front Griddle Surface#@#
The 29-3/4 inch plancha features a 1/2 inch thick plate that stores and transfers heat evenly for searing, grilling, and pan-to-plate work. Chefs benefit from consistent surface temperature across the 36-inch top, reducing cold spots and enhancing first-pass yield.
#@@# High Heat Capacity#@#
The unit generates 93,000 BTU total input to support rapid heating and high-volume production during peak service periods. Staff can shorten cook cycles and plate more items per hour while maintaining product quality.
#@@# Convection Oven Base#@#
The integrated convection oven includes three racks and circulates hot air for uniform baking and roasting performance, expanding menu capabilities beyond griddle work. Kitchen teams can stage multiple pans with consistent finishes and reduced hot spots.
#@@# Robust Construction#@#
Stainless steel front, sides, rear, and exterior bottom provide durable resistance to washdown and high-use environments, supporting frequent cleaning without surface degradation. Maintenance teams experience reduced repair frequency and simplified sanitation procedures.
#@@# Ignition and Controls#@#
Battery spark ignition combined with manual controls ensures straightforward operation and reliable light-off in campuses and satellite kitchens. Technicians encounter fewer electronic points of failure, simplifying service and replacement tasks.
#@@# Installation Flexibility#@#
Modular design with 6-inch adjustable legs and a 5-inch high stainless steel flue riser allows for field leveling and proper ventilation clearance for diverse kitchen layouts.
#@@#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 plancha daily; remove debris and wash the 1/2" thick plate with warm, soapy water, then dry thoroughly to prevent corrosion. Lubricate control stems quarterly and verify battery spark ignition functions before each shift. Clean stainless steel surfaces with nonabrasive cleaner and soft cloth; rinse and dry to avoid spotting. Check door seals, oven racks and 6" adjustable legs for wear or misalignment monthly. Follow CSA and NSF service recommendations.