Stop trading flexibility for durability. This electric heavy-duty range handles continuous service with a balanced layout that supports simultaneous griddle and hot top cooking while maintaining tight temperature control and consistent oven performance. Operators gain reliable power distribution and stainless steel durability to sustain high-volume production in demanding kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and disconnect power before cleaning the SE36A-TTH. Remove racks and wash with warm, soapy water. Scrub the griddle with a non-abrasive pad and stainless-safe cleaner. Wipe hot top surfaces and controls with a damp cloth; avoid excess moisture near controls. Clean the oven interior with mild detergent and rinse; dry completely. Vacuum condenser coils and vents monthly to maintain efficiency and reduce fire risk. Inspect seals and hardware; replace defective parts to prevent breakdowns.#@@#Additional Info#@#Southbend's SE36A-TTH 36" electric range runs on 208 volts, delivering 21,900 watts. It features a 24" griddle, a 12" hot top, a convection oven with three racks, a stainless steel exterior, and weighs 660 pounds.#@@#General Info#@#Description #@#
Stop trading flexibility for durability. This electric heavy-duty range handles continuous service with a balanced layout that supports simultaneous griddle and hot top cooking while maintaining tight temperature control and consistent oven performance. Operators gain reliable power distribution and stainless steel durability to sustain high-volume production in demanding kitchens.
#@@# Power Distribution#@#
Configure 208v, 3-Phase electrical supply to deliver 21,900 watts across top and base components, enabling rapid recovery under load. Technicians receive predictable electrical demand for coordinated kitchen panel planning.
#@@# Dual Cooking Surface#@#
Place a 24-inch griddle beside a 12-inch hot top to expand menu capability and streamline station workflow. Chefs switch between flat-top searing and direct contact heating without relocating cookware, raising throughput during peak service.
#@@# Precise Temperature Control#@#
Employ thermostatic controls to maintain setpoints across griddle, hot top, and oven zones, reducing product waste due to temperature drift. Line cooks reproduce menu items consistently with repeatable surface and oven temperatures.
#@@# Convection Oven Capacity#@#
Utilize the built-in convection oven with three included racks to support simultaneous batch cooking and finishing tasks. Production teams accelerate bake and roast cycles through forced-air circulation while preserving evenness across full pans.
#@@# Sanitation And Construction#@#
Specify stainless steel front, sides, top, and oven lining for frequent cleaning cycles and resistance to food service environments. Facilities staff comply with ETL-Sanitation standards and CSA-range style certification expectations while simplifying maintenance routines.
#@@# Service And Compliance#@#
Rely on cETLus certification and qualification for the manufacturer Service First Program to minimize downtime through structured support options.
#@@#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 seals weekly; replace any with cracks to maintain temperature. Clean the 24" griddle and 12" hot top after each service with approved degreasers and nonabrasive pads to prevent buildup. Drain and clean the oven cavity monthly; wash three racks in warm, soapy water, then dry. Verify thermostatic controls quarterly and adjust for accurate setpoints. Vacuum condenser and ventilation areas biannually for airflow.