Stop compromising capacity for control. This commercial liquid propane range delivers focused charbroiler performance and robust oven capacity to support continuous high-volume cooking while maintaining consistent heat across grills and racks. Operators will rely on measured power, straightforward manual controls, and durable stainless-steel construction to keep service steady during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane. Remove grates and radiants; soak in warm, soapy water. Scrub charbroiler surfaces with a non-abrasive pad. Wipe the stainless steel exterior with mild detergent and a soft cloth, then dry. Clean the oven interior after cooling: remove racks, wash, rinse, and dry. Vacuum debris from the flue riser and check burners for clogs. Regular cleaning prevents bacteria, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend’s P36D-CCC-LP 36" liquid propane range delivers 141,000 BTU with a charbroiler top, cast iron grates, one standard oven (two racks), manual controls, 6" adjustable legs, 65.2 cu. ft. cavity, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising capacity for control. This commercial liquid propane range delivers focused charbroiler performance and robust oven capacity to support continuous high-volume cooking while maintaining consistent heat across grills and racks. Operators will rely on measured power, straightforward manual controls, and durable stainless-steel construction to keep service steady during peak periods.
#@@# Charbroiler Surface#@#
Charbroiler grates produce direct radiant heat across a wide 36-inch cooking area, enabling efficient searing and consistent char on multiple protein cuts. The cast iron grates and stainless radiants sustain high thermal transfer and withstand repeated thermal cycles for predictable cooking results.
#@@# High Thermal Output#@#
With 141,000 BTU centers, this range supplies rapid recovery and steady surface temperatures during consecutive cook cycles. The high BTU rating reduces downtime between batches and supports larger ticket throughput without temperature sag.
#@@# Integrated Oven Capacity#@#
A full standard oven beneath the charbroiler offers 65.2 cubic feet of usable volume and an interior sized to accept multiple racks for batch roasting or holding. The oven's interior dimensions deliver practical space management for sheet pans and bulk production while maintaining temperature stability.
#@@# Manual Control Simplicity#@#
Manual controls provide direct tactile regulation of flame and heat, allowing trained staff to adjust settings quickly under pressure. The simple control scheme reduces training time and minimizes electronics-related downtime in demanding kitchen environments.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, exterior bottom, and a 5-inch high stainless flue riser create a corrosion-resistant shell that stands up to daily cleaning and aggressive back-of-house use. The unit’s build supports sustained mechanical integrity in institutional and commercial settings.
#@@#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#@#Inspect burners daily and remove debris for consistent flame and heat. Clean cast iron grates and stainless steel radiants with a nonabrasive brush and mild detergent; rinse and dry to prevent corrosion. Verify manual controls for smooth operation and calibrate thermostats monthly. Check gas fittings and flexible lines for leaks with a soap solution; tighten or replace as needed. Level the unit on its 6" adjustable legs and confirm flue riser clearance.