Built for high-volume kitchens that require steady, powerful heat, this 36-inch liquid propane heavy-duty range delivers reliable performance with a total of 210,000 BTU. It combines six open burners arranged in a step-up configuration to support simultaneous cooking tasks and rapid temperature recovery, while its stainless steel front and sides resist corrosion in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and let surfaces cool. Soak grates and burner caps in soapy water; scrub with non-abrasive pad. Wipe stainless steel with mild detergent and soft cloth, following grain. Clean burners and orifices with soft brush; clear debris from tops and burners. Vacuum vents and pilot areas to remove grease. Rinse, dry parts, inspect seals and controls for wear, then reconnect power.#@@#Additional Info#@#The Southbend P36N-BBB-SU-LP 36" Liquid Propane range delivers 210,000 BTU with six open burners, manual controls, stainless steel exterior, modular design, NSF and CSA certification, and weighs 390 pounds.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require steady, powerful heat, this 36-inch liquid propane heavy-duty range delivers reliable performance with a total of 210,000 BTU. It combines six open burners arranged in a step-up configuration to support simultaneous cooking tasks and rapid temperature recovery, while its stainless steel front and sides resist corrosion in demanding commercial environments.
#@@# Open Burner Layout#@#
Three standard open burners pair with three step-up open burners to provide differentiated heat zones for searing, simmering, and sautéing. The layout lets staff place cookware where heat output best matches the cooking method, improving workflow and reducing cook time.
#@@# 210,000 BTU Output#@#
A combined 210,000 BTU rating supplies the high thermal capacity needed for back-to-back ticket times and large-batch operations. Operators will maintain setpoints under load, minimizing menu delays during peak service.
#@@# Manual Controls#@#
Mechanical manual controls offer straightforward, serviceable regulation without electronics that can fail in harsh kitchen conditions. Technicians can perform adjustments and maintenance quickly, reducing downtime.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides provide a durable, cleanable surface that meets hygiene expectations for foodservice facilities. The finish withstands frequent scrubbing and preserves a professional appearance over years of operation.
#@@# Modular Base Design#@#
A modular base allows integration with existing line layouts and simplifies replacement or reconfiguration of equipment sections. Facilities can adapt the range into multi-unit setups to expand capacity without changing footprints.
#@@# Regulatory Certification#@#
Certified to CSA and NSF standards, the unit meets recognized safety and sanitation benchmarks required by many institutional buyers. Procurement teams can document compliance when specifying equipment for schools, hospitals, and restaurants.
#@@#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#@#Clean grease and debris from burner ports and caps daily to maintain flame integrity. Inspect and tighten burner connections weekly, calibrating flame height to ensure consistent heat. Degrease stainless steel surfaces with nonabrasive cleaner, wiping with the grain. Vacuum oven cavity and vents monthly to remove buildup. Replace gaskets and knobs when worn. Service regulator and fittings annually, documenting inspections for CSA and NSF compliance.