Stop compromising throughput for control. This heavy-duty commercial range combines focused heat delivery with a charbroiler surface and robust construction to support continuous service in high-demand kitchens. Operators gain a practical platform that handles intensive cooking schedules while maintaining consistent output and simple controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners and wipe surfaces with a non-abrasive cleaner to remove grease and food debris. Clean flue riser and vents to prevent fire risks. Vacuum condenser coils and check seals to improve efficiency and reduce bills. Rinse, dry thoroughly, and reassemble. Follow CSA and NSF guidelines and perform regular inspections to avoid breakdowns and pass health checks.#@@#Additional Info#@#Southbend’s P36N-BCC-LP 36" liquid propane range delivers 134,000 BTU with two 35,000 BTU burners and a 24" charbroiler. It features a stainless steel exterior, manual controls, adjustable legs, and is NSF and CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This heavy-duty commercial range combines focused heat delivery with a charbroiler surface and robust construction to support continuous service in high-demand kitchens. Operators gain a practical platform that handles intensive cooking schedules while maintaining consistent output and simple controls.
#@@# Charbroiler Surface#@#
The integrated 24-inch charbroiler delivers direct searing capacity designed for high-heat grilling tasks, providing even heat distribution across the grill area. Chefs achieve consistent char marks and reduced cook times, improving plate throughput during peak periods.
#@@# Dual Open Burners#@#
Two open burners rated at 35,000 BTU each supply rapid boil and sear performance for stockpots and skillets commonly used in institutional kitchens. Staff can operate multiple high-demand cookware items simultaneously without loss of power, sustaining service pace.
#@@# High Total Output#@#
The unit supplies 134,000 BTU of total input to meet the needs of busy culinary operations that require sustained, high-temperature performance. Kitchens get the thermal capacity necessary for parallel cooking tasks and volume production.
#@@# Durable Stainless Exterior#@#
Stainless steel front, sides, rear, and exterior bottom create a corrosion-resistant envelope engineered for rigorous cleaning cycles and constant use. Maintenance teams will find the exterior resists wear and maintains a professional appearance under commercial sanitation protocols.
#@@# Modular Base Design#@#
Modular construction permits straightforward placement within lineups and simplifies reconfiguration when kitchen layouts change. Facility managers reduce downtime during retrofits and rearrangements thanks to the adaptable footprint.
#@@# Service Qualification#@#
This model qualifies for the manufacturer service program that prioritizes preventive maintenance and expedited parts support, helping minimize interruptions to operations.
#@@#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 clear debris to maintain flame quality and heat consistency. Adjust burner caps and verify ignition alignment after cleaning. Degrease charbroiler grates with a high-temperature cleaner and brush; remove residue to prevent flare-ups. Wipe stainless steel exterior with a mild detergent solution and polish along the grain to protect finish. Check 6" adjustable legs for level and tighten fasteners. Schedule CSA and NSF inspections per local codes.