Stop compromising throughput for consistency. This 36-inch natural gas heavy-duty range delivers sustained commercial performance with a graduated hot top and a standard oven, offering 107,000 BTU of total heat output for continuous kitchen workloads. Operators gain predictable heat control and robust construction that withstands daily use in busy restaurants, cafeterias, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool. Remove racks; clean with warm, soapy water. Scrub hot top with a non-abrasive pad and mild degreaser. Vacuum condenser and flue riser to remove grease. Wipe stainless steel exterior with a soft cloth and approved cleaner. Inspect door seals and burners; tighten fittings and clear ports with a brush. Run a test ignition after reconnecting gas. Regular cleaning prevents contamination, fire risk, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s P36D-GRAD-NG 36" natural gas range delivers 107,000 BTU with a hot top, one hotplate, manual controls, stainless steel exterior, one oven with two racks, 6" adjustable legs, and 65.2 cu. ft. capacity, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 36-inch natural gas heavy-duty range delivers sustained commercial performance with a graduated hot top and a standard oven, offering 107,000 BTU of total heat output for continuous kitchen workloads. Operators gain predictable heat control and robust construction that withstands daily use in busy restaurants, cafeterias, and institutional kitchens.
#@@# Hot Top Precision#@#
The graduated hot top provides zoned surface temperatures across a single plate, enabling multiple cooking tasks simultaneously while maintaining consistent heat distribution. Chefs achieve faster turnaround on pans and griddles because the hot top concentrates energy where needed and reduces thermal lag.
#@@# Manual Control Reliability#@#
Manual controls deliver direct, tactile adjustment of flame and oven settings, minimizing electronic failure points and simplifying operator training. Technicians can service controls quickly because the design relies on straightforward components and proven mechanical systems.
#@@# Battery Spark Ignition#@#
The battery spark ignition provides dependable lighting without complex wiring and reduces downtime caused by pilot outages. Staff can relight burners rapidly during service windows, preserving continuous operation during high-demand periods.
#@@# Oven Capacity#@#
The standard oven features a 45.50-inch wide by 55.00-inch deep by 45.00-inch high interior that supports bulk cooking and sheet pan throughput, with two racks included for flexible staging. Kitchens expand production without needing additional ovens, improving workflow and reducing batch times.
#@@# Stainless Exterior#@#
Stainless steel front, sides, rear, and exterior bottom resist corrosion and facilitate cleaning, maintaining sanitary surfaces in intensive service environments. The stainless finish also withstands frequent wipedowns and cleaning chemicals without degradation.
#@@#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#@#Service teams should inspect burner ports weekly and clear debris with a brass brush to maintain consistent flame patterns. Calibrate manifold pressure quarterly using a manometer and adjust per Southbend specifications. Clean stainless steel surfaces after each shift with a pH-neutral detergent and soft cloth. Replace door gaskets when compression exceeds 1/8 inch. Level the unit and verify 6" adjustable legs secure to prevent vibration. Follow CSA and NSF maintenance intervals.