Built for high-volume kitchens that demand steady output and precise control, this commercial gas range delivers consistent heat distribution and robust construction to support continuous service. Designed for operators who require rapid recovery and configurable cooking surfaces, the unit combines open burners with a right-side griddle and a full oven to tackle multiple station tasks without sacrificing accuracy or uptime. Operators will appreciate the combination of thermostatic control and field-adjustable legs that keep production levels and maintenance manageable.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle and lift burners to remove food debris. Wash removable cast iron grate tops, crumb drawer, rack and shelf with warm, soapy water; rinse and dry. Clean oven interior with non-abrasive cleaner and wipe thermostatic controls carefully. Degrease backriser, hi-shelf and stainless exterior using mild detergent; polish when dry. Check seals and adjustable legs. Regular cleaning prevents contamination, fires, inefficiency and equipment failure.#@@#Additional Info#@#Southbend's S36D-2TR-LP 36" liquid propane range delivers 139,000 BTU with two 28,000 BTU burners, a 24" griddle, thermostatic controls, 1 oven, removable cast iron grates, and stainless steel legs. NSF and CSA certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand steady output and precise control, this commercial gas range delivers consistent heat distribution and robust construction to support continuous service. Designed for operators who require rapid recovery and configurable cooking surfaces, the unit combines open burners with a right-side griddle and a full oven to tackle multiple station tasks without sacrificing accuracy or uptime. Operators will appreciate the combination of thermostatic control and field-adjustable legs that keep production levels and maintenance manageable.
#@@# Burners With Griddle#@#
Two open burners produce high-intensity flames for rapid boiling and searing tasks, while the 24-inch right griddle provides a broad, flat cooking surface for proteins and sandwiches. Users benefit from simultaneous multi-product throughput with clearly separated heat zones for pan work and griddle items.
#@@# Thermostatic Controls#@#
Snap-action thermostatic regulation enables repeatable temperatures across burner and griddle zones, reducing cycle variation and improving cooking consistency. Chefs maintain direct control over set points to match menu requirements and sustain output speed.
#@@# Oven Capacity#@#
One standard oven accommodates sheet pans and batch roasting with dependable heat retention, supporting continuous load turnover during peak periods. Technicians can access the cavity via a hinged lower valve panel for streamlined service and inspection.
#@@# Stainless Construction#@#
Stainless steel front, sides, and integral shelf resist corrosion and simplify daily sanitation routines, extending service life under heavy use. Maintenance teams can remove cast iron grate tops and the crumb drawer to perform rapid cleaning without disassembly.
#@@# Adjustable Support System#@#
Six-inch stainless steel adjustable legs provide stable alignment on uneven floors and meet common commercial clearance needs, improving ergonomic reach and washdown access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a soft wire brush to maintain consistent flame patterns. Drain and clean grease trays daily; use food‑safe degreasers and rinse thoroughly. Calibrate thermostatic controls monthly and log temperatures after adjustments. Verify door and valve seals for wear and replace parts immediately to prevent leaks. Level the range and tighten 6" adjustable legs quarterly. Follow CSA and NSF guidelines for ventilation and gas connections.