Stop sacrificing durability for speed. This 36-inch natural gas heavy-duty range provides reliable heat distribution and sustained output, ideal for high-volume kitchens with continuous service demands. Operators enjoy precise manual control over four open burners and a 12-inch charbroiler, allowing for the simultaneous production of various menu items without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and radiants; soak in hot water with degreaser for 15–30 minutes. Scrub charbroiler surfaces with a non-abrasive pad and rinse. Wipe exterior stainless steel with mild detergent and a soft cloth; dry to prevent streaks. Clean oven interior with manufacturer-approved cleaner; inspect seals and burners for buildup. Clean vent hood and filters weekly to reduce grease and fire risk and to keep efficiency high.#@@#Additional Info#@#Southbend's P36N-BBC-NG 36" natural gas range offers 172,000 BTU with four 35,000 BTU burners and a 12" charbroiler, manual controls, stainless steel, a standard oven base, and CSA/NSF certifications for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing durability for speed. This 36-inch natural gas heavy-duty range provides reliable heat distribution and sustained output, ideal for high-volume kitchens with continuous service demands. Operators enjoy precise manual control over four open burners and a 12-inch charbroiler, allowing for the simultaneous production of various menu items without sacrificing consistency.
#@@# Top Heat Output#@#
Experience exceptional cooking performance with a combined 172,000 BTU rating that supports rapid searing, boiling, and the maintenance of high cooking temperatures. Chefs benefit from consistent thermal power across the cooktop, which reduces cycle times for sautéing and stock recovery.
#@@# Four Open Burners#@#
Enhance multitasking capabilities with four 35,000 BTU open burners that accommodate large pots and pans. Staff can scale production across multiple stations while maintaining individual flame control tailored to specific recipe heat requirements.
#@@# Charbroiler Section#@#
Incorporate a 12-inch charbroiler surface for direct radiant grilling, creating distinct char and caramelization. Kitchen teams can expand menu variety by finishing proteins and vegetables on a controlled grilling surface, eliminating the need for additional equipment.
#@@# Robust Oven Capacity#@#
Make use of a single standard oven beneath the cooktop for roasting, baking, and holding tasks that complement high-volume stove work. Culinary staff can efficiently stack tasks, utilizing the oven for batch roasting while maintaining active stovetop production.
#@@# Stainless Exterior Construction#@#
Count on full stainless steel radiants on the front, sides, rear, and exterior bottom for long-term corrosion resistance and easy sanitation. Maintenance crews can quickly clean exposed surfaces while preserving the unit's appearance under heavy daily use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat output. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to prevent corrosion. Empty and degrease charbroiler grates after each shift, then dry thoroughly before reassembly. Verify manual controls operate smoothly and calibrate thermostats quarterly. Check gas fittings for leaks using a soap solution and tighten connections as required. Schedule annual CSA and NSF inspections.