For high-volume kitchens needing precise heat control and continuous uptime, this 36-inch natural gas heavy-duty range offers durable performance for daily commercial use. It delivers 62,000 BTU with a graduated hot top and one hotplate, allowing multiple tasks on a single platform while maintaining consistent heat. Stainless steel surfaces and manual controls simplify cleaning and servicing in foodservice, institutional, and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Southbend P36N-GRAD-NG and let surfaces cool. Remove grates and hotplate pieces. Clean stainless exterior and interior with mild detergent and a soft cloth; use non-abrasive cleaners. Scrub the hot top with a recommended degreaser, rinse, and dry. Vacuum or brush burner areas and the 5" stainless flue riser to remove grease. Check seals and 6" adjustable legs for debris. Reassemble when fully dry to ensure safe operation and efficient performance.#@@#Additional Info#@#Southbend's P36N-GRAD-NG 36" natural gas range delivers 62,000 BTU via a graduated hot top with manual controls, battery spark ignition, stainless steel exterior, adjustable legs, and CSA/NSF certifications for compliance in various settings.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise heat control and continuous uptime, this 36-inch natural gas heavy-duty range offers durable performance for daily commercial use. It delivers 62,000 BTU with a graduated hot top and one hotplate, allowing multiple tasks on a single platform while maintaining consistent heat. Stainless steel surfaces and manual controls simplify cleaning and servicing in foodservice, institutional, and hospitality settings.
#@@# Graduated Hot Top#@#
The graduated hot top features zones with varying heat intensity across the 36-inch surface, enabling searing, simmering, and holding on one plate. Tasks can be staged without moving pans, improving workflow and reducing fuel use.
#@@# Single Hotplate Zone#@#
A dedicated hotplate provides concentrated heat for quick sautéing and panfrying. Its placement ensures easy access during busy shifts, offering consistent temperature response for reliable product quality.
#@@# Manual Control System#@#
Manual controls and battery spark ignition ensure simple operation and fast startup with minimal electronics. Fewer service points reduce downtime and simplify diagnostics for technicians.
#@@# Stainless Steel Exterior#@#
The stainless steel exterior resists corrosion and supports daily cleaning routines required in institutional and hospital foodservice. Surfaces are easy to sanitize, meeting NSF and CSA standards.
#@@# Modular Base Design#@#
The modular design integrates into existing cooklines and provides access beneath the unit for maintenance. It can be installed in linear setups or as a standalone station to fit kitchen layouts.
#@@# Adjustable Legs And Flue#@#
Six-inch adjustable legs ensure stability on uneven floors, while a five-inch stainless steel flue riser directs combustion byproducts to exhaust systems, ensuring code-compliant installation in commercial kitchens.
#@@#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#@#Perform weekly cleaning of the stainless steel exterior and hotplate using a nonabrasive cleaner and soft cloth to prevent corrosion and residue buildup. Inspect burner ports and pilot components monthly; remove debris with a soft brush and verify flame stability. Check door and gasket interfaces on modular bases for wear and tighten fasteners. Verify gas connections and test the battery spark ignition quarterly; replace batteries as needed to ensure reliable ignition.