Built to endure continuous service, this 36-inch electric heavy-duty range delivers consistent heat distribution and high throughput for busy kitchens. Operators benefit from six heavy-duty round hot plates with independent three-heat switch control, along with a convection oven capable of handling multiple sheet pans, enabling simultaneous stovetop and baking workflows. Facility managers appreciate the robust stainless steel exterior and cETLus and ETL-Sanitation listings for dependable compliance and simplified sanitation procedures.
LongDescription#@#Heavy Duty Range, electric, 36", (6) round hotplates, 3-heat switch, (1) convection oven, includes (3) racks, stainless steel front, sides, top & oven lining, 6" legs, cETLus, ETL-Sanitation (Note: Qualifies for Southbend's Service FirstProgram, see Service First document for details)#@@#Cleaning Instructions#@#Unplug power and allow the range to cool. Remove racks and wash with warm, soapy water; scrub hotplates with a non-abrasive pad. Vacuum condenser coils and wipe exterior stainless steel with a mild detergent; rinse and dry. Clean oven interior after heavy use using approved oven cleaner and follow CSA and ETL-Sanitation guidelines. Inspect door seals and controls; replace worn parts. Schedule routine deep cleaning to prevent grease build-up, fires, and equipment failure.#@@#Additional Info#@#Southbend’s SE36A-BBB 36" electric range operates at 208 volts and 21,600 watts.#@@#General Info#@#Description #@#
Built to endure continuous service, this 36-inch electric heavy-duty range delivers consistent heat distribution and high throughput for busy kitchens. Operators benefit from six heavy-duty round hot plates with independent three-heat switch control, along with a convection oven capable of handling multiple sheet pans, enabling simultaneous stovetop and baking workflows. Facility managers appreciate the robust stainless steel exterior and cETLus and ETL-Sanitation listings for dependable compliance and simplified sanitation procedures.
#@@# Top Surface Control#@#
Operators can adjust the six round hot plates individually using the three-heat switch arrangement, allowing for rapid response to changing production demands. This configuration reduces cycle time when staff require distinct set points for boiling, simmering, and holding tasks.
#@@# Oven Capacity#@#
Chefs can utilize the convection oven with three included racks to roast, bake, and rethermalize products without interrupting stovetop operations. The oven lining, constructed from stainless steel, resists corrosion and simplifies routine cleaning.
#@@# Power Delivery#@#
Facility technicians rely on a 208 volts, 3-Ph electrical design that delivers approximately 21,600 watts to sustain continuous high-load operation. This power profile ensures stable temperatures under heavy use and supports consistent output when multiple burners operate simultaneously.
#@@# Construction Durability#@#
Maintenance teams appreciate the stainless steel front, sides, top, and oven lining that withstand frequent cleaning and abrasive detergents. The welded exterior surfaces reduce failure points and prolong service intervals.
#@@# Compliance Assurance#@#
Purchasing personnel value the cETLus and ETL-Sanitation certifications that document electrical safety and sanitary suitability for commercial foodservice. The unit qualifies for an established Service First Program that streamlines authorized maintenance and parts support.
#@@#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 heating elements weekly and tighten electrical connections to maintain the Southbend SE36A-BBB range’s reliability. Clean stainless steel surfaces with a neutral detergent and soft cloth to prevent corrosion. Remove racks and soak in warm, soapy water; scrub hotplates with a nonabrasive pad. Verify door seals and adjust hinges for proper oven closure. Calibrate thermostat quarterly and document service actions for CSA and ETL-Sanitation compliance.