Stop sacrificing productivity for consistency. This heavy-duty natural gas range delivers sustained thermal power across mixed cooking stations while maintaining precise temperature control for repeatable results. Professionals will find the combination of griddle, charbroiler, and convection oven simplifies menu execution and reduces station count without compromising throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool fully. Remove grates, griddle plates, and charbroiler parts; soak in warm, soapy water. Scrub stainless surfaces with a non-abrasive cleaner and soft cloth. Clean oven interior with a commercial oven cleaner per label, rinse and dry. Clear grease from burners, flue riser, and vent hood to reduce fire risk. Inspect seals and knobs; replace damaged parts. Clean condenser coils or airways regularly to save energy and prevent breakdowns.#@@#Additional Info#@#Southbend's P36A-TTC-NG is a 36" heavy-duty natural gas range with a 24" griddle, 12" charbroiler, convection oven with three racks, and 141,000 BTU output. It features a stainless steel exterior, 6" adjustable legs, and CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing productivity for consistency. This heavy-duty natural gas range delivers sustained thermal power across mixed cooking stations while maintaining precise temperature control for repeatable results. Professionals will find the combination of griddle, charbroiler, and convection oven simplifies menu execution and reduces station count without compromising throughput.
#@@# Stainless Steel Construction#@#
Engineers built the unit with stainless steel front, sides, rear, and exterior bottom to resist corrosion and withstand repeated cleaning cycles. Maintenance crews will spend less time repairing finish damage and more time keeping lines running smoothly.
#@@# High Output Heat#@#
Manufacturers rate the system at 141,000 BTU, providing high instantaneous heat for searing, griddling, and rapid recovery under load. Operators will achieve consistent cook times across high ticket volumes, ensuring efficiency during busy periods.
#@@# Integrated Griddle And Charbroiler#@#
The design integrates a 24-inch griddle and a 12-inch charbroiler on a single deck to support diversified cooking methods. Chefs will switch between flat top contact cooking and charred finishes without relocating pans or rearranging equipment, enhancing workflow.
#@@# Convection Oven Capacity#@#
The unit includes a single convection oven with three racks and an interior volume of 65.2 cubic feet, enabling batch cooking and even air circulation for uniform results. Kitchen managers will schedule multiple sheet pan runs with predictable browning and reduced cook variance, optimizing output.
#@@# Precise Thermostatic Controls#@#
Thermostatic controls deliver repeatable setpoints for both oven and top cooking surfaces, supporting tight temperature tolerances for menu consistency. Line cooks will reproduce recipes reliably during peak service periods, ensuring quality.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and scrub with nonabrasive pads to maintain heat transfer. Lubricate valve stems monthly and verify thermostatic controls calibrate to target temperatures with a certified thermometer. Clean oven interior after heavy use; soak racks in warm, soapy water and check gasket integrity. Check stainless steel exterior with a pH-neutral cleaner and polish grain directionally. Verify gas connections and test for leaks per CSA guidelines before operation.