Stop sacrificing throughput for consistency. This heavy-duty 36-inch range delivers focused heat and continuous operation for busy kitchens, combining three uniform hot tops with a full oven to meet high-volume production demands without compromising temperature control. Designed for liquid propane installations, it provides predictable output and durable construction suited to institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates and hot tops; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel with mild detergent, rinse, and dry to prevent corrosion. Clean the oven interior after it cools: remove racks, degrease with approved cleaner, rinse, and dry. Vacuum vents and check burners for debris; clear ports with a soft brush. Inspect seals and tighten fittings.#@@#Additional Info#@#Southbend's P36D-HHH-LP 36" propane range delivers 141,000 BTU with three 12" hot tops, one oven, manual controls, battery spark ignition, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified for high-volume foodservice.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This heavy-duty 36-inch range delivers focused heat and continuous operation for busy kitchens, combining three uniform hot tops with a full oven to meet high-volume production demands without compromising temperature control. Designed for liquid propane installations, it provides predictable output and durable construction suited to institutional and commercial settings.
#@@# Hot Tops#@#
Three 12-inch uniform hot tops concentrate 141,000 BTU across the cooking surface for simultaneous, even heating of multiple pots and pans. Chefs achieve repeatable results during peak service because the hot tops maintain steady contact heat and simplify temperature staging.
#@@# Manual Controls#@#
Manual control knobs offer direct, tactile adjustment and immediate response to operator input. Technicians and line cooks benefit from straightforward operation that reduces training time and eliminates reliance on complex electronics.
#@@# Battery Spark Ignition#@#
Battery spark ignition ensures reliable light-off without external power dependence, minimizing downtime during power fluctuations. Staff can restart burners quickly, preserving production flow during service interruptions.
#@@# Stainless Construction#@#
Stainless steel front, sides, rear, and exterior bottom deliver corrosion resistance and ease of sanitation in high-use environments. Facility teams reduce maintenance time because surfaces resist staining and clean with standard detergents.
#@@# Standard Oven#@#
A single standard oven with two included racks expands menu flexibility by allowing roasting, baking, or holding while the top remains active. Kitchen managers increase throughput with parallel cooking workflows that optimize oven and top utilization.
#@@# Adjustable Legs#@#
Six-inch adjustable legs provide stable leveling on uneven floors and maintain safe work heights for staff.
#@@#Delivery Details#@#
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• 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 burners daily and clear debris from the hot tops to maintain consistent heat transfer. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth; rinse and dry to prevent spotting. Remove oven racks and wash with warm, soapy water; inspect oven interior for carbon deposits and scrape gently with a plastic tool. Verify gas connections and check for leaks using approved detectors. Calibrate manual controls annually and schedule CSA-certified service as required.