Stop compromising output for convenience. This 36-inch heavy-duty range delivers consistent high heat and durable construction to support continuous use in commercial kitchens. Two 18-inch French hot tops provide flexible cooking zones, while manual controls and battery spark ignition ensure rapid startup and dependable operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates; soak in hot, soapy water and scrub with a non-abrasive brush. Wipe hot tops with a degreasing solution and soft cloth. Clean oven interior by scraping debris, then wash with mild detergent; rinse and dry. Vacuum dust from condenser and vents to maintain efficiency and reduce fire risk. Inspect seals and burners; replace damaged parts. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend's P36N-FF-LP 36" propane range delivers 70,000 BTU via two 18" hot tops. It has stainless steel construction, a modular base, and is CSA and NSF certified. Weighing 346 pounds, it supports intensive commercial use.#@@#General Info#@#Description #@#
Stop compromising output for convenience. This 36-inch heavy-duty range delivers consistent high heat and durable construction to support continuous use in commercial kitchens. Two 18-inch French hot tops provide flexible cooking zones, while manual controls and battery spark ignition ensure rapid startup and dependable operation.
#@@# Front Quality#@#
Stainless steel front and sides resist corrosion and withstand daily cleaning, extending service life in demanding environments. Operators gain a reliable, sanitary exterior that supports frequent use and meets kitchen hygiene protocols.
#@@# High Heat Output#@#
Seventy thousand BTU total power supplies aggressive searing and rapid boil rates for high-volume production. Chefs maintain menu tempo across multiple pans without sacrificing temperature control.
#@@# Modular Configuration#@#
The modular base design allows integration with existing line equipment and simplifies kitchen layout changes. Managers optimize space and reduce installation complexity when retrofitting or expanding cooking lines.
#@@# Dual Hot Tops#@#
Two 18-inch hot tops deliver broad, even heat across flatware and griddles, eliminating cold spots and improving product consistency. Line cooks achieve uniform contact cooking for items that require flat, controlled surface heat.
#@@# Robust Ignition System#@#
Battery spark ignition provides consistent, tool-free startup and reduces downtime compared with manual lighting methods. Maintenance staff experience fewer ignition failures and quicker recovery during shift changes.
#@@# Compliance Ready#@#
CSA and NSF certifications confirm compliance with regulatory standards for safety and sanitation in commercial installations. Purchasing teams gain confidence that the unit meets inspection expectations and supports institutional procurement requirements.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove carbon buildup with a brass brush to maintain consistent flame patterns. Check gaskets and hinges monthly and replace worn seals to preserve temperature stability. Flush regulator and fuel lines quarterly and verify leak-free connections using approved soap solution. Clean stainless steel exterior after each service shift with pH-neutral detergent and soft cloth to prevent corrosion. Calibrate manual controls annually for accurate BTU output.