Built for nonstop kitchen service, this 36-inch liquid propane range delivers focused heat and consistent plate results across a heavy-duty griddle and a full-size oven. Operators can produce high output without sacrificing control, thanks to thermostatic regulation and a robust 99,000 BTU total rating. The stainless steel construction and service-oriented features reduce downtime and simplify maintenance in demanding commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit before cleaning. Scrape griddle with a scraper, then apply warm water and mild detergent; rinse and towel dry. Remove oven racks, wash with degreasing solution, rinse, and dry. Vacuum condenser area and wipe stainless surfaces with non-abrasive cleaner; polish with a soft cloth. Check and tighten fittings; inspect seals and vents for buildup. Clean weekly to reduce bacteria, fire risk, energy use, breakdowns, and to meet CSA and inspection standards.#@@#Additional Info#@#Southbend's S36D-3T-LP 36" liquid propane range delivers 99,000 BTU with a 1/2" griddle, thermostatic controls, one oven with rack, stainless steel front and sides, 6" adjustable legs, backriser with hi-shelf, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for nonstop kitchen service, this 36-inch liquid propane range delivers focused heat and consistent plate results across a heavy-duty griddle and a full-size oven. Operators can produce high output without sacrificing control, thanks to thermostatic regulation and a robust 99,000 BTU total rating. The stainless steel construction and service-oriented features reduce downtime and simplify maintenance in demanding commercial environments.
#@@# Griddle Plate#@#
The half-inch (.500") thick griddle provides uniform heat transfer across the cooking surface, enabling even searing and consistent product yield under heavy load. Chefs can maintain precise temperatures with the thermostatic control that minimizes cold spots and lowers scrap rates.
#@@# Thermostatic Control#@#
Thermostatic controls offer repeatable setpoints that preserve cook profiles for repeat services and menu consistency. Kitchen staff can adjust temperature quickly and rely on the snap-action thermostat to restore set temperatures after heavy use.
#@@# High Heat Capacity#@#
A combined 99,000 BTU output supplies rapid recovery and high throughput for peak service periods. Restaurants and institutions can run multiple pans and continuous griddle production without noticeable temperature sag.
#@@# Oven Compartment#@#
The standard oven supports simultaneous baking, roasting, or holding while the griddle operates above, expanding menu flexibility in a single freestanding unit. Staff can leverage the included rack to stage pans efficiently and maximize footprint utility.
#@@# Sanitary Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail create cleanable surfaces that meet NSF requirements and resist corrosion in continuous use. Maintenance crews can perform daily cleanings with fewer specialized tools, thanks to the hinge-access lower valve panel.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports and griddle plate daily; clear debris with a brass brush and verify flame pattern for uniformity. Drain and clean oven bottom weekly; remove rack and wash with warm, soapy water. Degrease stainless steel surfaces using a pH-neutral cleaner; polish along the grain to prevent streaking. Tighten gas connections quarterly and test with soap solution for leaks. Calibrate thermostatic controls biannually for accurate temperature control.