Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated thermal output with precise manual regulation, supporting sustained high-volume production without compromising cook quality. Designed for commercial kitchens, the unit features rugged stainless-steel construction and integrated components that streamline service and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off propane supply. Scrape griddle with a scraper while warm; wipe with a damp cloth and mild degreaser, then rinse. Remove oven racks and soak in warm, soapy water; scrub and dry. Clean stainless steel surfaces with non-abrasive cleaner, following grain. Vacuum backriser and condenser areas; inspect and clear vent grease. Check seals and hardware; tighten as needed. Allow all parts to dry before reconnecting propane and powering on.#@@#Additional Info#@#Southbend S36D-3G-LP 36" Liquid Propane Restaurant Range delivers 99,000 BTU with a griddle top, manual controls, one oven, stainless steel front, hinged valve panel, backriser with hi-shelf, adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated thermal output with precise manual regulation, supporting sustained high-volume production without compromising cook quality. Designed for commercial kitchens, the unit features rugged stainless-steel construction and integrated components that streamline service and maintenance.
#@@# Griddle Top#@#
The heavy-duty griddle top concentrates 99,000 BTU across a 36" cooking surface, enabling continuous flat-top searing, frying, and warming in rapid succession. Operators gain consistent surface temperatures and rapid recovery for back-to-back ticket execution.
#@@# Manual Controls#@#
Manual snap-action controls provide direct tactile regulation of heat zones and oven thermostat, reducing setup complexity and supporting predictable temperature management. Technicians appreciate the straightforward interface during calibration and routine adjustments.
#@@# Oven Cavity#@#
The single standard oven expands cooking capacity for roasting, holding, and batch baking while maintaining independent temperature control from the griddle. The included oven rack supports sheet pans and gastronorm inserts, maximizing usable volume for multi-course preparation.
#@@# Stainless Construction#@#
Stainless-steel front, sides, and shelf resist corrosion and simplify sanitation protocols in regulated environments such as hospitals, schools, and university dining halls. The hygienic finish withstands heavy cleaning cycles and preserves appearance under continuous use.
#@@# Stability Legs#@#
Six-inch stainless-steel adjustable legs enable precise leveling on uneven floors, ensuring stable operation and alignment with kitchen workflows and utilities. Staff can set the unit to code-compliant heights for ergonomic access and integrated plumbing clearances.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame and heat output. Clean griddle surface after each use with a scraper and a damp cloth, then apply a thin oil layer to prevent corrosion. Verify thermostat calibration monthly against a traceable thermometer and adjust snap action thermostat as needed. Tighten gas connections quarterly and check for leaks using a noncorrosive leak solution. Replace worn gaskets and clean condenser openings to ensure reliable operation.