Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers concentrated power and precise heat management across six open burners and an integrated convection oven, engineered for continuous service in high-volume kitchens. Operators gain rapid response, durable construction, and serviceable design that reduce downtime and maintain consistent output during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply. Remove grates and crumb drawer; soak in warm, soapy water. Wipe stainless surfaces with non-abrasive cleaner and a soft cloth. Clean burner ports with a brass brush and clear obstructions. Vacuum condenser coils and vent backriser; remove grease with degreaser to reduce fire risk. Inspect door seals and racks; replace worn parts. Rinse, dry thoroughly, then reconnect power and open gas valve to test operation.#@@#Additional Info#@#Southbend S36A-LP 36" liquid propane range delivers 203,000 BTU across six 28,000 BTU burners with a convection oven, thermostatic control, removable grates, 4" front rail, 6" adjustable legs, 115v 5.9 amps, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers concentrated power and precise heat management across six open burners and an integrated convection oven, engineered for continuous service in high-volume kitchens. Operators gain rapid response, durable construction, and serviceable design that reduce downtime and maintain consistent output during peak periods.
#@@# Six Burners#@#
Six open burners supply the top with 28,000 BTU each, producing concentrated heat for simultaneous, heavy-duty cooking tasks. Chefs can run multiple pots and pans with stable flame profiles while lift-off cast iron grate tops simplify routine cleaning and maintenance.
#@@# Total Heat Output#@#
A combined 203,000 BTU rating provides sustained energy for rapid searing and large-batch boiling operations. Kitchen managers can schedule back-to-back cook cycles without output degradation, preserving throughput during extended service.
#@@# Convection Oven#@#
The included convection oven supports even heat distribution across a 55.6 cubic foot usable volume and accommodates two racks for flexible load configurations. Staff can roast, bake, or hold large quantities with consistent results thanks to the oven's snap-action thermostat and convection circulation.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and maintain hygienic surfaces under heavy use. Line cooks benefit from a robust exterior that withstands frequent washdowns and resists wear from constant service.
#@@# Serviceable Design#@#
Features such as a hinged lower valve panel, removable crumb drawer, and snap-action thermostat reduce service time and simplify component access. Technicians can perform adjustments and cleaning quickly, minimizing operational interruptions.
#@@# Installation And Stability#@#
Freestanding configuration mounts on 6" stainless steel adjustable legs and ships with a cord and plug for 115v/60/1-ph operation at 5.9 amps.
#@@#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 heat transfer and consistent flame. Clean stainless steel surfaces with a soft cloth and mild detergent; avoid abrasive pads that scratch finish. Drain and clean crumb drawer daily to prevent ignition hazards. Verify thermostat calibration monthly and adjust per manufacturer procedure. Lubricate hinge points quarterly. Confirm gas connections and pressure with a qualified technician annually to ensure CSA and NSF compliance.