For high-volume kitchens requiring throughput and charred-cooked quality, this heavy-duty propane range delivers high heat output and durable construction for continuous service. Designed for institutional and commercial use, it offers a 172,000 BTU capacity across burners and a charbroiler, ensuring rapid production without compromising sear performance. Its stainless steel exterior and service-friendly design minimize maintenance and maximize uptime for food service professionals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates and charbroiler plates; soak in warm, soapy water. Wipe burner heads, ports, and stainless surfaces with non-abrasive cleaner and soft cloth. Clean oven interior with manufacturer-approved cleaner; rinse and dry. Vacuum condenser and flue riser area to remove grease. Inspect seals and legs; tighten as needed. Restore connections only after all components are dry.#@@#Additional Info#@#Southbend P36C-BBC-LP 36" propane range, 172,000 BTU, 4 burners, 12" charbroiler, manual controls, stainless steel, cabinet base, 6" legs, 5" flue riser, CSA/NSF certified, 65.2 Cu.Ft oven, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens requiring throughput and charred-cooked quality, this heavy-duty propane range delivers high heat output and durable construction for continuous service. Designed for institutional and commercial use, it offers a 172,000 BTU capacity across burners and a charbroiler, ensuring rapid production without compromising sear performance. Its stainless steel exterior and service-friendly design minimize maintenance and maximize uptime for food service professionals.
#@@# Open Burner Array#@#
Four burners provide focused heat for boiling, sautéing, and searing, contributing to the 172,000 BTU total. Operators control multiple cooking stations with consistent flame response via manual controls.
#@@# Integrated Charbroiler#@#
A 12" charbroiler delivers direct heat for grilling and charring. Chefs achieve sear marks and smoky flavors on proteins and vegetables while maintaining adjacent cooking capacity.
#@@# Stainless Exterior#@#
The stainless steel front, sides, rear, and bottom resist corrosion and simplify cleaning. Maintenance teams save time during sanitation, preserving the finish under frequent washdowns.
#@@# Cabinet Base Storage#@#
The cabinet base stores pans, utensils, and service items near the cooking surface, reducing clutter and supporting organized workflows. Its enclosed design enhances mise en place.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs ensure stable placement on uneven floors. Technicians quickly adjust height to meet codes and ergonomic needs.
#@@# Flue Riser Venting#@#
A five-inch stainless steel flue riser channels combustion products and connects to exhaust systems. Proper venting maintains air quality and integrates with existing hoods.
The unit meets CSA and NSF certifications and is U.S.-made, meeting institutional specifications for schools, hospitals, and hospitality. Its 65.2 cubic feet oven interior supports large batch cooking, while manual controls ensure straightforward operation for trained staff.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame patterns. Clean stainless steel surfaces with a neutral detergent and soft cloth; rinse and dry to prevent spotting. Remove charbroiler grates and soak in warm, soapy water, then brush radiants to clear grease. Verify door seals and cabinet fasteners monthly and tighten as required. Check gas connections and pressure for leaks before each shift. Calibrate manual controls annually for accurate BTU output.