Built for high-volume kitchens that demand consistent heat and continuous uptime, this heavy-duty liquid propane range delivers focused power across multiple cooking zones while maintaining precise manual control. Operators will achieve rapid searing on a dedicated char surface and sustain full-oven performance for back-to-back service periods. Designed and built in the USA with commercial certifications, the unit integrates into professional kitchens that require durable construction and straightforward mechanics.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Remove grates and racks; soak in warm water with mild detergent. Scrape grease from burners and charbroiler with a non-metal spatula, then wipe with a cloth and approved degreaser. Vacuum or brush condenser coils and vents; inspect seals and gaskets. Rinse and dry all parts before reassembly. Clean daily in high-use areas and log each cleaning to reduce contamination, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Southbend P36D-BBC-LP 36" propane range delivers 217,000 BTU with four 35,000 BTU burners, a 12" charbroiler, manual controls, one oven with two racks, stainless steel exterior, 6" adjustable legs, NSF and CSA certified, made in USA.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and continuous uptime, this heavy-duty liquid propane range delivers focused power across multiple cooking zones while maintaining precise manual control. Operators will achieve rapid searing on a dedicated char surface and sustain full-oven performance for back-to-back service periods. Designed and built in the USA with commercial certifications, the unit integrates into professional kitchens that require durable construction and straightforward mechanics.
#@@# High Heat Output#@#
With a combined 217,000 BTU rating, the range supplies intense thermal energy to handle peak service demands. Chefs receive strong, immediate heat that accelerates searing and reduces cook times without compromising control.
#@@# Multi-Zone Cooking#@#
Four 35,000 BTU open burners and a 12-inch char surface allow simultaneous preparation of diverse menu items. Line cooks can execute high-volume sautéing, boiling, and char grilling concurrently to maintain throughput.
#@@# Stainless Exterior#@#
Stainless steel front, sides, rear, and exterior bottom provide a corrosion-resistant envelope suitable for sustained commercial use. Kitchen staff will perform routine sanitation and maintain a professional aesthetic with materials that tolerate frequent cleaning.
#@@# Oven Capacity#@#
The standard oven includes two racks and supports continuous sheet pan or pan-to-pan cooking during service. Operators will stage and finish multiple items under steady temperatures, reducing bottlenecks between stovetop and oven tasks.
#@@# Manual Control System#@#
Simple manual controls deliver direct tactile feedback for flame adjustments and reduce electronic complexity that can cause downtime. Maintenance teams will find troubleshooting and parts replacement straightforward because of the control design.
#@@# Field-Ready Installation#@#
Modular configuration and 6-inch adjustable legs facilitate leveling and integration into existing kitchen lines.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly surface cleaning on the Southbend P36D-BBC-LP to remove grease from stainless steel front and sides; use a mild detergent and soft cloth, then dry to prevent spotting. Inspect burners and radiants monthly; remove debris, verify flame pattern, and replace worn components. Check charbroiler plates and oven racks after each service day; degrease with approved solvents. Verify gas connections and operation of manual controls quarterly to maintain safe, efficient performance.