Stop sacrificing durability for throughput. This 36-inch liquid propane restaurant range provides concentrated heat output and robust construction, ensuring continuous service without performance decline. Designed for high-traffic kitchens, the unit balances cookline versatility and sustained output, delivering predictable results even under heavy load.
LongDescription#@#S-Series Restaurant Range, gas, 36", (2) 28,000 BTU open burners, (1) 24" griddle right, manual controls, (1) convection oven, snap action thermostat, removable cast iron grate tops & crumb drawer, hinged lower valve panel, includes (2) racks, stainless steel front, sides, shelf, 4" front rail & 6" adjustable legs, 115v/60/1-ph, 5.9 amps, cord and plug, 139,000 BTU, cCSAus, CSA Flame, CSA Star, NSF#@@#Cleaning Instructions#@#Unplug range and shut off propane supply. Remove grates, crumb drawer and racks. Clean burner ports with a soft brush; clear clogs. Wipe stainless surfaces with a mild detergent and warm water, then rinse. Degrease griddle with a commercial degreaser while warm, scrape residue, then wipe with a damp cloth. Vacuum condenser area and backriser vents to remove dust and grease. Inspect seals and valves; tighten or replace worn parts. Dry components thoroughly before reconnecting power and gas.#@@#Additional Info#@#Southbend S36A-2GR-LP is a 36" liquid propane range with 139,000 BTU output, two 28,000 BTU burners, a 24" griddle, convection oven, and stainless steel surfaces.#@@#General Info#@#Description #@#
Stop sacrificing durability for throughput. This 36-inch liquid propane restaurant range provides concentrated heat output and robust construction, ensuring continuous service without performance decline. Designed for high-traffic kitchens, the unit balances cookline versatility and sustained output, delivering predictable results even under heavy load.
#@@# Burners and Output#@#
Two open burners create targeted high-heat zones, each rated at 28,000 BTU, enabling rapid boiling and searing while maintaining control for delicate tasks. Technicians can manually set the flame for consistent results, with a total system capacity of 139,000 BTU to support simultaneous high-volume cooking.
#@@# Right Side Griddle#@#
A 24-inch griddle on the right side integrates flat-top cooking for eggs, sandwiches, and sautéed items, minimizing the need for separate griddle equipment. Operators can manually adjust the heat to maintain surface temperature, while the 1/2-inch plate thickness ensures even heat distribution and prolongs plate life.
#@@# Convection Oven Performance#@#
A single convection oven provides consistent heat transfer for baking and roasting, featuring a snap-action thermostat for reliable temperature regulation. The oven comes with two racks, allowing chefs to schedule bulk cooking without compromising product uniformity.
#@@# Serviceable Design#@#
Removable cast iron grate tops and a crumb drawer simplify daily cleaning and reduce maintenance downtime. A hinged lower valve panel offers direct access to gas components, enabling technicians to perform tasks quickly and minimize service interruptions during peak operations.
#@@# Stainless Construction#@#
The stainless steel front, sides, and hi-shelf provide corrosion-resistant surfaces that withstand frequent cleaning cycles in commercial environments. The 4-inch front rail and flat stainless work surfaces integrate seamlessly into busy lines, maintaining the sanitary conditions required by institutional buyers.
#@@#Delivery Details#@#
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• 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 daily and remove debris from grates and pilot orifices to maintain stable flame and heat distribution. Clean the 24" griddle surface after each shift with a scraper, then season with light oil when cool. Empty crumb drawer and wipe interior oven surfaces weekly; remove racks and soak in warm soapy water. Verify gasket integrity and adjust 6" legs to level the unit. Schedule annual CSA-certified service for gas pressure checks and valve calibration.