Built for continuous service in professional kitchens, this 36-inch liquid propane range combines a charbroiler and griddle into a compact, high-output platform designed for heavy daily use. Operators benefit from consistent heat control and a robust surface area for parallel cooking tasks, ensuring reliable throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range. Remove grates; wipe the 24" griddle and 12" charbroiler with warm, soapy water and a non-abrasive pad. Scrape grease from burners and oven cavities, then wipe with a mild degreaser. Clean stainless steel with a soft cloth and approved cleaner; dry to avoid streaks. Vacuum vents and clean condenser coils if present. Inspect seals and hardware; tighten or replace as needed. Regular cleaning prevents fires, reduces repairs, saves energy, and helps pass CSA inspections.#@@#Additional Info#@#Southbend's P36N-TTC-LP 36" liquid propane range delivers 96,000 BTU with a 24" griddle, 12" charbroiler, stainless steel exterior, thermostatic controls, 6" adjustable legs, 1" griddle plate, NSF and CSA certifications, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in professional kitchens, this 36-inch liquid propane range combines a charbroiler and griddle into a compact, high-output platform designed for heavy daily use. Operators benefit from consistent heat control and a robust surface area for parallel cooking tasks, ensuring reliable throughput during peak periods.
#@@# Charbroiler Surface.#@#
Deliver 96,000 BTU across a dedicated charbroiler that sears and imparts grill marks on proteins and vegetables. Operators achieve repeatable results through thermostatic controls that stabilize heat and minimize product loss during hold periods.
#@@# Griddle Plate.#@#
Provide a one-inch thick griddle plate that retains heat and ensures even contact cooking across the full 24-inch section. Chefs enjoy rapid recovery when adding product, maintaining cook speed and consistent finish.
#@@# Thermostatic Controls.#@#
Utilize thermostatic regulation for each cooking zone to hold setpoints under load and reduce temperature fluctuations. Kitchen staff can achieve predictable cook cycles and minimize rework on batch orders.
#@@# Ignition System.#@#
Employ battery spark ignition for reliable light-off without hardwiring dependencies, simplifying installation and reducing downtime risk. Maintenance teams can easily service ignition components with straightforward access and minimal tools.
#@@# Stainless Exterior.#@#
Construct the front, sides, rear, and exterior bottom in stainless steel to resist corrosion and maintain hygienic surfaces under daily cleaning protocols. Facilities managers can reduce surface degradation and extend service life in high-moisture environments.
#@@# Service Qualification.#@#
Include qualification for a dedicated service program that supports prioritized maintenance and parts access, enhancing uptime and lifecycle value. Purchasing teams gain predictable support pathways that align with institutional operational continuity.
#@@#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 burners weekly and remove debris to maintain consistent flame and heat distribution for the Southbend P36N-TTC-LP. Clean griddle and charbroiler surfaces after each service using manufacturer-approved solvents and nonabrasive pads. Check thermostatic controls and battery spark ignition monthly; replace batteries and tighten connections as needed. Verify door seals and 6" adjustable legs for level and integrity. Schedule annual CSA and NSF compliance inspections to ensure safe operation.