Elevate kitchen throughput without sacrificing control or durability. This heavy-duty 36-inch natural gas range pairs a 24-inch griddle and a 12-inch charbroiler to handle high-volume cooking and char needs simultaneously while maintaining consistent heat across the cook surface. Engineers optimized the unit for commercial use with manual controls and battery spark ignition to ensure reliable startup and straightforward operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape charbroiler and griddle of food debris; use a 1" plate scraper for the griddle surface. Clean oven interior with warm, soapy water and a non-abrasive pad; rinse and dry. Vacuum condenser and ventilated openings weekly to prevent grease buildup and reduce fire risk. Wipe stainless steel exterior with mild detergent and soft cloth. Inspect seals and burners; replace faulty parts promptly to avoid breakdowns and failed inspections.#@@#Additional Info#@#Southbend's P36D-GGC-NG 36" natural gas range offers 96,000 BTU, featuring a 24" griddle, 12" charbroiler, and one standard oven with two racks.#@@#General Info#@#Description #@#
Elevate kitchen throughput without sacrificing control or durability. This heavy-duty 36-inch natural gas range pairs a 24-inch griddle and a 12-inch charbroiler to handle high-volume cooking and char needs simultaneously while maintaining consistent heat across the cook surface. Engineers optimized the unit for commercial use with manual controls and battery spark ignition to ensure reliable startup and straightforward operation.
#@@# Front Plate#@#
The unit uses a 1-inch thick griddle plate that transfers heat evenly across the 24-inch surface, enabling consistent searing and reduced cold zones. Operators gain predictable cooking results and faster turnaround when preparing high volumes of grilled items.
#@@# Charbroiler Section#@#
The 12-inch charbroiler delivers concentrated radiant heat ideal for searing proteins and producing char marks while venting grease efficiently. Chefs achieve desired Maillard reactions with less flare and controlled heat intensity for repeatable menu execution.
#@@# Heat Output#@#
The assembled range produces 96,000 BTU total, providing ample capacity for simultaneous griddle, broiler, and oven use. Kitchens benefit from rapid recovery under load, which supports continuous service periods without significant temperature drop.
#@@# Oven Capacity#@#
The standard oven includes two racks and accommodates sheet pans for batching and holding cooked products. Staff can roast, bake, or hold items while using the cooktop, improving workflow and space utilization.
#@@# Construction Durability#@#
The exterior features stainless steel front, sides, rear, and bottom with 6-inch adjustable legs to resist corrosion and simplify sanitation. Maintenance teams find cleaning and leveling straightforward, which preserves uptime and reduces lifecycle costs.
#@@# Compliance and Service#@#
The range carries NSF and CSA designations and qualifies for the manufacturer’s Service First program, offering streamlined support and parts access.
#@@#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 burner ports weekly and remove debris with a soft brush to maintain consistent flame patterns. Clean griddle and charbroiler plates after each shift using manufacturer-approved scrapers and nonabrasive cleaners to prevent buildup. Degrease stainless steel surfaces with a mild detergent solution and polish with a soft cloth to protect finish. Verify oven gasket integrity monthly and replace worn seals. Schedule annual CSA service and calibrate thermostat as specified.