Built for kitchens that demand consistent output and precise heat control, this electric induction range combines high-performance cooktop technology with a convection-style oven base to support continuous service in institutional and commercial settings. Designers configured six 3,500-watt Ceran glass hobs to deliver rapid heat response while maintaining predictable power draws across busy shifts. Operators gain reliable electrical performance from a 240-volt, 3-phase system rated to operate at approximately 16 to 24 kilowatts and carrying a 51 amp draw per the spec sheet, allowing planners to align supply infrastructure with minimal surprises.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit before cleaning. Remove food and cool surfaces. Wipe Ceran glass hobs with a soft cloth and mild detergent; avoid abrasive pads. Clean stainless steel exterior with non-abrasive cleaner and microfiber. Vacuum condenser area and coils to remove dust. Degrease oven interior and TruVection base with approved degreaser; rinse and dry. Inspect and clean vents and 6" adjustable legs. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend's P36T-III 32" electric induction range features six 3,500 W Ceran glass hobs, a TruVection oven, LED indicators, automatic shutoff, stainless steel, 6" adjustable legs, 240 volts, 3-Phase, 51 amps, and 16–24 kW for commercial kitchens.#@@#General Info#@#Description #@#
Built for kitchens that demand consistent output and precise heat control, this electric induction range combines high-performance cooktop technology with a convection-style oven base to support continuous service in institutional and commercial settings. Designers configured six 3,500-watt Ceran glass hobs to deliver rapid heat response while maintaining predictable power draws across busy shifts. Operators gain reliable electrical performance from a 240-volt, 3-phase system rated to operate at approximately 16 to 24 kilowatts and carrying a 51 amp draw per the spec sheet, allowing planners to align supply infrastructure with minimal surprises.
#@@# Cooktop Power#@#
Engineers specified six induction hobs, each rated at 3,500 watts, to enable simultaneous high-output cooking across multiple pans. Chefs achieve fast boiling and precise simmer control while induction limits wasted heat at the range surface.
#@@# Glass Surface#@#
Designers used Ceran glass for the hob tops to provide a flat, easy-to-clean work surface that resists thermal shock. Staff reduce turnaround time for cleaning and maintain a consistent presentation area between service periods.
#@@# Oven Performance#@#
Manufacturers integrated a TruVection oven base to promote even heat distribution and uniform cooking results across full pans. Culinary teams rely on stable convection action for baking, roasting, and reheating tasks in volume operations.
#@@# Robust Construction#@#
Fabricators built the unit with stainless steel body panels and a 9-1/4 inch deep front rail to withstand daily use and provide a durable work edge. Maintenance teams benefit from corrosion resistance and simplified surface care routines.
#@@# Serviceability Features#@#
Engineers included six-inch adjustable stainless steel legs and eligibility for the Service First program, supporting on-site leveling and prioritized service pathways. Facilities managers appreciate predictable maintenance access and reduced downtime.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Use a damp cloth and mild detergent to clean the stainless steel exterior after each service day, then dry immediately to prevent spotting. Remove cookware and wipe Ceran glass hobs with a nonabrasive cleaner while cool; polish with a microfiber cloth. Inspect LED indicators and control knobs weekly and tighten or replace as needed. Clean oven cavity monthly, removing debris and checking TruVection elements for residue. Verify leg mounts and adjust 6" legs to maintain level and stable operation.