Stop compromising throughput or control. This heavy-duty commercial range equips kitchens to handle sustained service with consistent heat output and a versatile cook surface, delivering precise griddle performance and an integrated convection oven for parallel production. Designed for high-volume operations, the unit supports continuous use while simplifying cleanup and maintenance tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range before cleaning. Remove griddle grease with a scraper, then wipe with a mild degreaser and warm water. Clean the oven interior with a non-abrasive cleaner and soft cloth; soak racks in warm, soapy water. Vacuum vents to improve airflow. Inspect seals and burners weekly; tighten or replace worn parts. Dry all surfaces completely before reconnecting power. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend S36A-3G-LP is a 36.5" liquid propane range with a 99,000 BTU rating, manual controls, 1/2" griddle top, one convection oven, stainless steel front and sides, 115v/60Hz/1-ph 5.9 amps, removable crumb drawer, and NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput or control. This heavy-duty commercial range equips kitchens to handle sustained service with consistent heat output and a versatile cook surface, delivering precise griddle performance and an integrated convection oven for parallel production. Designed for high-volume operations, the unit supports continuous use while simplifying cleanup and maintenance tasks.
#@@# Top Heat Output#@#
Delivering 99,000 BTU total, the unit supplies high heat for rapid searing and extended griddle runs. Operators obtain steady performance across multiple pans and large product loads, maintaining production pace during peak periods.
#@@# Robust Griddle Surface#@#
A 1/2 inch thick griddle plate stores heat and promotes even cooking across the top surface. Chefs gain consistent contact cooking for proteins and breakfast items, reducing rework and ensuring uniform results from edge to center.
#@@# Integrated Oven Capacity#@#
The built-in convection oven provides additional cooking area for roasting, baking, and holding tasks while the griddle operates. Kitchen teams expand menu sequencing and reduce oven-to-range transfer time, improving throughput and workflow continuity.
#@@# Sanitary Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and clean easily with detergent and water, preserving appearance and hygiene. Food service managers minimize downtime for repairs and pass health inspections with reliable, service-ready surfaces.
#@@# Service-Oriented Controls#@#
Manual snap-action thermostat controls use simple adjustments and proven reliability for intuitive operation. Line cooks achieve repeatable settings without complex calibration, lowering training time and reducing operator error during shifts.
#@@# Installation Flexibility#@#
Freestanding design with 6-inch adjustable legs and a 4-inch front rail allows leveling on uneven floors and integration into existing line layouts.
#@@#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 grease buildup on the griddle and oven weekly and remove deposits with a nonabrasive degreaser to preserve heat transfer. Check gas fittings and hose for leaks using a soap solution before each shift. Verify burner ports and pilot orifices remain clear; use a soft wire to remove obstructions. Lubricate valve stems quarterly and tighten mounting hardware annually. Calibrate the thermostat semiannually to maintain accurate temperature control.