Built for high-volume kitchens, this 36" commercial gas range ensures consistent heat and robust performance for demanding cooking lines. Operators achieve sustained searing and griddle work with a 29-3/4" plancha and a 1/2" thick plate that evenly transfers heat. Manual controls and battery spark ignition simplify start-up during peak times.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, shut gas supply. Remove grates, clean 29-3/4" plancha with mild detergent; rinse, dry. Clean 26"W x 26.5"D x 14"H oven with non-abrasive cleaner, soft brush; clear 5" flue riser debris. Degrease vents, check burner ports. Vacuum condenser, inspect seals. Reinstall parts, restore gas, test ignition. Regular cleaning prevents bacteria, fires, high bills, equipment failure, and inspection issues.#@@#Additional Info#@#Southbend P36C-PPP-NG 36" natural gas range delivers 48,000 BTU through a 29-3/4" 1/2" plancha, manual controls with battery spark ignition, stainless steel exterior, (1) cabinet base, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 36" commercial gas range ensures consistent heat and robust performance for demanding cooking lines. Operators achieve sustained searing and griddle work with a 29-3/4" plancha and a 1/2" thick plate that evenly transfers heat. Manual controls and battery spark ignition simplify start-up during peak times.
#@@# Heavy Duty Plate#@#
The 1/2" thick plancha offers stable surface temperatures for prolonged use. Chefs achieve consistent searing and reduced temperature variance with large product volumes.
#@@# High Heat Output#@#
Producing 48,000 BTU from natural gas, the unit delivers rapid heat for griddle and plancha tasks. Kitchens speed up cook cycles while maintaining surface temperature.
#@@# Stainless Exterior#@#
Stainless steel front, sides, rear, and bottom resist corrosion and simplify cleaning. Crews complete wipe-downs and deep-clean cycles efficiently, supporting HACCP protocols.
#@@# Service-Ready Design#@#
The cabinet base integrates storage and access to components, qualifying for the Service First Program. Maintenance teams minimize downtime with organized access and documented service pathways.
#@@# Adjustable Support#@#
Six-inch stainless steel adjustable legs allow leveling on uneven floors and ergonomic heights for line cooks. Installers align the range with equipment for workflow and gas fitment.
#@@# Oven Capacity#@#
The oven features a 26" W x 26.5" D x 14" H chamber for holding and secondary cooking tasks. Staff use it for roasting or warming complements to griddle production while conserving space.
CSA and NSF certifications validate the unit for commercial foodservice and institutional settings like hospitals, universities, and schools. Modular installation integrates into existing setups where natural gas and venting meet codes.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect plancha surface daily and scrape debris with a stainless-steel spatula while warm to prevent carbon buildup. Degrease with a commercial grade solvent, rinse with potable water, and dry completely to avoid rust. Tighten burner and gas fittings monthly, verify battery spark ignition function, and confirm manual controls move freely. Check door seals and cabinet fasteners quarterly. Calibrate thermostat annually and document service actions for compliance with CSA and NSF.