Stop sacrificing power for reliability. This 36-inch electric heavy-duty range delivers consistent heat across six hot plates and a full oven, supporting continuous service in high-demand kitchens. Operators benefit from straightforward controls and robust construction that reduce downtime and simplify daily workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Remove racks and wipe oven interior with a mild detergent and warm water using a nonabrasive cloth. Scrub hot plates and stainless steel surfaces with a soft brush and approved cleaner; rinse and dry. Clean condenser coils and vent openings to maintain efficiency. Inspect door seals and controls; tighten or replace worn parts. Perform daily surface wipes and weekly deep cleans to reduce bacteria, grease buildup, fire risk, and equipment failures.#@@#Additional Info#@#Southbend's SE36D-BBB 36" electric range runs at 208 volts and 21,600 watts. It has six hotplates, one oven with a rack, stainless steel construction, 6" legs, and is cETLus and ETL-Sanitation listed, weighing 650 pounds.#@@#General Info#@#Description #@#
Stop sacrificing power for reliability. This 36-inch electric heavy-duty range delivers consistent heat across six hot plates and a full oven, supporting continuous service in high-demand kitchens. Operators benefit from straightforward controls and robust construction that reduce downtime and simplify daily workflows.
#@@# Top Heat Control#@#
The three-heat switch design assigns precise power levels to the six round hot plates, enabling immediate adjustment between simmer, medium, and high settings. Chefs achieve repeatable results during peak periods while minimizing energy waste.
#@@# Cooking Surface Capacity#@#
Six hot plates provide ample simultaneous cooking zones to handle multiple pots and pans without cross-interference. Kitchens can accelerate throughput by staging production across dedicated plates for boiling, simmering, and finishing.
#@@# Oven Performance#@#
The standard oven includes one rack and offers uniform heat transfer thanks to full stainless steel oven lining, supporting baking, roasting, and holding tasks. Staff maintain consistent product quality when shifting between stovetop and oven operations.
#@@# Durable Exterior Construction#@#
The stainless steel front, sides, and top resist corrosion and allow for fast cleaning cycles that meet sanitation requirements. Facilities reduce maintenance time and extend service life through a surface that withstands heavy daily use.
#@@# Electrical Specification#@#
Rated at 208 volts and 21,600 watts, with 3-Phase, 60 hertz operation, the unit supports restaurants and institutional kitchens requiring high electrical load handling. Engineers can plan power distribution knowing the unit matches typical commercial electrical infrastructures.
#@@# Compliance and Service#@#
cETLus and ETL-Sanitation listings validate safety and sanitation performance for commercial installations, and the unit qualifies for the manufacturer service support program.
#@@#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#@#Service teams should inspect element seals and hinge alignment monthly to preserve thermal efficiency. Clean stainless steel exteriors with a pH-neutral detergent and soft cloth; avoid abrasives that scratch finish. Descale hot plates using manufacturer-approved solutions and verify electrical connections at scheduled shutdowns. Replace oven gaskets when deformation exceeds 1/4 inch. Lubricate adjustable legs and document all maintenance in CSA-compliant logs.