Built for demanding kitchens that require continuous, consistent performance, this heavy-duty electric range delivers steady heat, precise temperature control, and durable construction to support busy service cycles. Designed for commercial environments, the unit balances powerful cooktop output with an integrated convection oven to handle multiple preparation tasks without sacrificing control or longevity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove racks; wash with warm, soapy water, then rinse and dry. Wipe the stainless steel front, sides, top, and oven lining with a mild detergent and soft cloth. Clean (3) hot tops and convection oven interior; use a scraper for grease, then sanitize food contact surfaces. Clean vents and coils to prevent grease buildup. Inspect seals and thermostatic controls regularly, documenting each cleaning for CSA and inspection records.#@@#Additional Info#@#Southbend's SE36A-HHH 36" electric range operates at 208 volts and 21,900 watts, featuring three 12" hot tops with thermostatic controls and one convection oven with three racks.#@@#General Info#@#Description #@#
Built for demanding kitchens that require continuous, consistent performance, this heavy-duty electric range delivers steady heat, precise temperature control, and durable construction to support busy service cycles. Designed for commercial environments, the unit balances powerful cooktop output with an integrated convection oven to handle multiple preparation tasks without sacrificing control or longevity.
#@@# Hot Tops#@#
Three 12-inch hot tops provide immediate, even heat across a broad surface, enabling simultaneous use of multiple pots and pans. Operators can maintain consistent simmering, searing, and boiling while reducing recovery time between batches.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver accurate temperature regulation across the oven and tops, allowing staff to set and maintain target temperatures without constant adjustment. Chefs achieve repeatable results and minimize product loss from temperature fluctuation.
#@@# Convection Oven#@#
One convection oven circulates hot air to reduce cook times and promote uniform doneness for baked and roasted items. The oven includes three racks to expand capacity and support batch cooking for high-volume service.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, top, and oven lining resist corrosion and simplify sanitation workflows in commercial kitchens. Maintenance teams can clean surfaces quickly while preserving the unit’s appearance under heavy use.
#@@# Electrical Specification#@#
Configured for 208 volts, three-phase power, the range draws approximately 21,900 watts within a 16 to 24 kilowatt classification, supplying high continuous output for rigorous operations. Installers should verify site power compatibility and provide appropriately rated circuits and overcurrent protection.
#@@#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#@#Perform daily exterior cleaning with a soft cloth and mild detergent to remove grease and prevent corrosion. Inspect thermostatic controls weekly; calibrate per manufacturer specs if temperature variance exceeds 5°F. Clean hot tops and oven interior after each service day; remove racks, soak in warm, soapy water, then dry thoroughly. Vacuum the condenser compartment monthly and tighten electrical connections every six months.