For high-volume kitchens needing consistent thermal performance and griddle capacity, this 36" liquid propane restaurant range offers power and utility in a compact design. It combines two open burners and a 24" griddle for sautéing, boiling, and flat-top cooking, while a convection oven provides versatile baking and holding functions. Built with commercial-grade stainless steel and easy service access, it meets the demands of restaurants, schools, hospitals, and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let all surfaces cool. Remove grates and crumb drawer; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless steel front, sides, shelf, and backriser with a mild detergent; rinse and dry to prevent streaks. Clean griddle with a griddle scraper and apply a thin oil film after drying. Vacuum condenser and oven vents to remove debris. Inspect door seals and thermostatic controls; tighten or replace as needed. Reassemble and reconnect power when fully dry.#@@#Additional Info#@#Southbend's S36A-2TR-LP 36" LP range offers 139,000 BTU with two 28,000 BTU burners, a 24" griddle, convection oven, stainless steel build, adjustable legs, and NSF/CSA certifications. Perfect for professional kitchens.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent thermal performance and griddle capacity, this 36" liquid propane restaurant range offers power and utility in a compact design. It combines two open burners and a 24" griddle for sautéing, boiling, and flat-top cooking, while a convection oven provides versatile baking and holding functions. Built with commercial-grade stainless steel and easy service access, it meets the demands of restaurants, schools, hospitals, and hospitality operations.
#@@# Open Burner Array#@#
Two open burners deliver rapid, direct flame heat for kettles, stockpots, and sauté pans, supporting high-heat applications. Operators benefit from quick recovery and predictable temperature response for efficient ticket times.
#@@# Right Griddle Surface#@#
The 24" griddle with a .500" (1/2") thick plate ensures a uniform cooking surface for pancakes, sandwiches, and searing. The thick plate retains heat, minimizing temperature drops and ensuring consistent results.
#@@# Convection Oven#@#
The convection oven enhances menu options with forced-air circulation for even baking and roasting. Two oven racks accommodate multiple trays, enabling batch cooking during busy periods.
#@@# Thermostatic Controls#@#
Snap-action thermostatic controls and a griddle thermostat provide precise temperature management. Staff can maintain set temperatures for standardized recipes, reducing product variation.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 4" front rail resist corrosion and simplify cleaning. Hinged lower valve panels and removable cast iron grates allow quick service and cleaning, reducing downtime.
#@@# Service Ready Design#@#
Adjustable stainless steel legs provide stability on uneven floors, while a removable crumb drawer streamlines cleaning. The unit is equipped with a standard power cord for easy setup and meets rigorous safety and sanitation certifications, making it ideal for institutional foodservice environments.
#@@#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 burner ports weekly and clear debris with a soft brush to maintain flame uniformity. Clean griddle surfaces after each shift using a scraper and warm water; apply food-grade oil when cool to prevent corrosion. Empty and wash crumb drawer and removable grate tops daily with mild detergent. Verify thermostat calibration quarterly; adjust per manufacturer specifications. Tighten gas connections and check for leaks monthly. Lubricate hinges and inspect door seals for wear.