Built for continuous service in commercial kitchens, this heavy-duty 36-inch liquid propane range combines concentrated heat output with robust construction to handle peak demand without compromise. Operators gain precise manual control over two 18-inch French hot tops and a standard oven while maintaining layout efficiency and safety through a stainless steel exterior and adjustable legs. Engineering emphasizes lasting performance and on-site serviceability to minimize downtime and support sustained throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Scrape heavy soils from hot tops and oven with a nonmetallic scraper. Apply mild detergent solution; scrub with a nylon brush. Rinse with clean water and dry all surfaces to prevent corrosion. Clean grease traps, vents and flue riser weekly to reduce fire risk. Vacuum condenser coils and check seals to improve efficiency and prevent breakdowns. Document cleaning and schedule regular inspections to maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend's P36D-FF-LP 36" propane range offers 125,000 BTU with two 18" hot tops and one standard oven (26"W x 26.5"D x 14"H), manual controls, battery ignition, stainless steel, two racks, 6" legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this heavy-duty 36-inch liquid propane range combines concentrated heat output with robust construction to handle peak demand without compromise. Operators gain precise manual control over two 18-inch French hot tops and a standard oven while maintaining layout efficiency and safety through a stainless steel exterior and adjustable legs. Engineering emphasizes lasting performance and on-site serviceability to minimize downtime and support sustained throughput.
#@@# Hot Top Performance#@#
Two 18-inch French hot tops deliver concentrated conductive heat across a broad surface, enabling simultaneous cooking of multiple pans and reducing cycle times. Designed for heavy use and straightforward maintenance, the hot tops preserve thermal consistency during long service periods.
#@@# Oven Capacity#@#
A standard oven with an interior measuring 26 inches wide by 26.5 inches deep by 14 inches high provides 65.2 cubic feet of usable volume for roasting and holding large batches. The oven includes two racks and supports even heat distribution for repeatable results across full trays.
#@@# Heat Output Specification#@#
The unit provides a total rating of 125,000 BTU with a propane input of 115,000 BTU, offering rapid recovery and high throughput for continuous operation. Facilities benefit from predictable thermal performance that supports menu items requiring strong searing and fast boiling.
#@@# Durable Exterior Design#@#
Engineers constructed the exterior front, sides, rear, and bottom from stainless steel to resist corrosion and simplify sanitation protocols. Staff achieve quicker cleanups and maintain a professional kitchen appearance while reducing surface wear over time.
#@@# Stability and Installation#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors and facilitate cleaning beneath the range to meet sanitary standards.
#@@#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 burner ports weekly and clear debris with a brass brush to maintain consistent flame distribution. Calibrate flame height monthly using manifold pressure settings per Southbend specifications. Remove and clean hot tops after each service shift with a nonabrasive cleaner; rinse and dry before reassembly. Verify oven gasket integrity quarterly and replace if leaks appear. Lubricate adjustable leg threads annually and confirm level to ensure even cooking and safe operation.