Stop compromising throughput for control. This 36" liquid propane range features an integrated griddle, charbroiler, thermostatic controls, and a convection oven, designed for high-demand kitchens. Its stainless steel exterior and 141,000 BTU output ensure reliable heat and easy maintenance for restaurants, campuses, hospitals, and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, shut off propane. Cool surfaces before cleaning. Soak grates/racks in soapy water; scrub gently. Wipe stainless exterior with detergent, dry polish. Clean griddle/charbroiler per instructions; scrape, degrease, rinse. Vacuum condenser/vents. Inspect seals/burners; tighten/replace parts. Dry components fully before reconnecting propane.#@@#Additional Info#@#Southbend P36A-TTC-LP 36" Liquid Propane range delivers 141,000 BTU, 24" griddle, 12" charbroiler, convection oven, stainless steel build, adjustable legs; NSF, cCSAus certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36" liquid propane range features an integrated griddle, charbroiler, thermostatic controls, and a convection oven, designed for high-demand kitchens. Its stainless steel exterior and 141,000 BTU output ensure reliable heat and easy maintenance for restaurants, campuses, hospitals, and hospitality operations.
#@@# Integrated Griddle#@#
The 24" griddle uses 1" thick plate steel to retain heat and support continuous searing. Thermostatic controls maintain setpoints, reducing cycle times and ensuring consistent contact for proteins and sandwiches.
#@@# Built-In Charbroiler#@#
The 12" charbroiler delivers radiant heat for char marks and flavor while saving space. Its layout lets cooks switch between griddle and broiler tasks without moving products, boosting throughput during peak hours.
#@@# Convection Oven#@#
The convection oven holds three racks and circulates heat for uniform baking and roasting. Stable temperatures under heavy loads help synchronize production across stations.
#@@# Thermostatic Controls#@#
Mechanical thermostatic controls regulate temperatures for the griddle, broiler, and oven sections. Staff can adjust settings quickly, reducing training time and errors during shifts.
#@@# Commercial Construction#@#
Stainless steel front, sides, backriser, and bottom resist corrosion and clean easily, meeting sanitation protocols in schools, hospitals, and foodservice facilities. Adjustable six-inch legs ensure level installation and floor clearance for cleaning.
#@@# Serviceability And Certification#@#
NSF and CSA certifications support compliance and maintenance programs. Technicians access modular components and batteryspark ignition to minimize downtime and restore service quickly.
#@@#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#@#Perform weekly cleaning of the griddle and charbroiler to remove grease; scrape hot surfaces with a stainless steel scraper and wash with a mild degreaser, then rinse and dry. Inspect thermostatic controls and battery spark ignition monthly; tighten connections and replace batteries as specified. Check door seals and oven racks for wear; lubricate hinges and adjust legs to level the unit. Follow NSF and CSA maintenance intervals to ensure safe operation.