For high-volume kitchens needing griddle and charbroiler capability, this 36" liquid propane heavy-duty range offers integrated production, consistent heat, and proven durability. It combines a 24" griddle, 12" charbroiler, and standard oven to enable simultaneous cooking, reducing staging and cycle time in cafeterias, hospitals, and high-turn restaurant lines. Operating at 96,000 BTU, it features stainless-steel construction and NSF certification for reliability and sanitary surfaces.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow surfaces to cool. Remove griddle and charbroiler parts; soak in warm, soapy water. Scrape carbon from grates with a stiff brush, then wash and rinse. Wipe stainless steel exteriors with non‑abrasive cleaner and a soft cloth. Vacuum or brush condenser and flue riser to remove grease. Clean oven interior with mild detergent, rinse, dry, and replace two racks. Inspect seals and burners; tighten or replace as needed to prevent fires and breakdowns.#@@#Additional Info#@#Southbend P36D-GGC-LP 36" LP range offers 96,000 BTU, 24" griddle, 12" charbroiler, standard oven with two racks, manual controls, stainless steel build, 6" legs, 5" flue riser, NSF/CSA certified, made in USA.#@@#General Info#@#Description #@#
For high-volume kitchens needing griddle and charbroiler capability, this 36" liquid propane heavy-duty range offers integrated production, consistent heat, and proven durability. It combines a 24" griddle, 12" charbroiler, and standard oven to enable simultaneous cooking, reducing staging and cycle time in cafeterias, hospitals, and high-turn restaurant lines. Operating at 96,000 BTU, it features stainless-steel construction and NSF certification for reliability and sanitary surfaces.
#@@# Integrated Cook Surface#@#
The 24" griddle and 12" charbroiler share a modular deck to streamline cooking and save space. Chefs achieve continuous output for seared proteins and flat-top items without switching appliances, improving throughput and consistency.
#@@# High Thermal Output#@#
Provides 96,000 BTU to support high-capacity production during peak service. Rapid recovery after heavy use maintains target temperatures for searing, griddling, and broiling.
#@@# Commercial Oven Capacity#@#
Includes a standard oven with 65.2 cubic feet of volume and two racks for batch roasting and baking. The deep cavity accommodates sheet pans and multi-rack loads, enabling parallel cooking while preserving uniformity.
#@@# Robust Construction#@#
Built with stainless-steel front, sides, rear, and bottom for corrosion resistance and easy cleaning. The one-inch griddle plate ensures heat retention, reducing temperature swings under demand.
#@@# Serviceable Controls#@#
Features manual controls and battery spark ignition for simple operation and maintenance. Replaceable components allow quick service, minimizing downtime and simplifying preventive care.
#@@# Field-Ready Installation#@#
Includes six-inch adjustable legs and a five-inch stainless-steel flue riser to fit uneven floors and ventilation setups. The modular design supports installation in commissaries, schools, and hospital kitchens. Certified to cCSAus, CSA Flame, CSA Star, and NSF standards.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend P36D-GGC-LP by cleaning the stainless steel exterior with a neutral detergent and soft cloth after each shift. Degrease the 24" griddle and 12" charbroiler daily; remove excess carbon with a scraper, then hot water and mild detergent. Inspect and clean the 5" flue riser weekly to prevent soot buildup. Check oven gaskets and door alignment monthly; replace worn seals. Verify LP connections and purge filters per local code.