Stop sacrificing throughput for control. This 36" electric heavy-duty range is designed for high-volume kitchens that require consistent heat distribution and reliable uptime. It delivers a combination of robust cooking surfaces and a full standard oven. Operators gain precise thermostatic control across hotplates and hot tops while benefiting from stainless steel durability and electrical ratings that align with commercial installations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool before cleaning. Remove racks, wash with warm, soapy water, dry, and replace. Scrape debris from hot plates and 12" tops; clean with a non-abrasive pad and degreaser. Wipe stainless steel front, sides, and oven lining with mild detergent; rinse and dry to prevent corrosion. Clean condenser coils and vents monthly to improve efficiency and reduce fire risk. Inspect seals and controls; repair worn parts to avoid breakdowns and pass CSA and ETL-Sanitation checks.#@@#Additional Info#@#Southbend's SE36D-HHB 36" electric range runs on 208 volts, 3-Ph power, delivering 21,800 Watts.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" electric heavy-duty range is designed for high-volume kitchens that require consistent heat distribution and reliable uptime. It delivers a combination of robust cooking surfaces and a full standard oven. Operators gain precise thermostatic control across hotplates and hot tops while benefiting from stainless steel durability and electrical ratings that align with commercial installations.
#@@# Top Surface#@#
Operators receive two round hotplates and two 12" hot tops on a heavy-duty cooking deck, enabling the simultaneous use of multiple pots, griddles, and pans. This arrangement supports staggered heat tasks and reduces bottlenecks during service by providing distinct zones for boiling, searing, and holding.
#@@# Thermostatic Control#@#
Thermostatic controls offer repeatable setpoints for each cooking element, allowing chefs to maintain target temperatures without constant adjustments. These controls enhance consistency across production runs and shorten training time for new staff.
#@@# Oven Capacity#@#
A full-size standard oven is located beneath the top deck and accepts one rack, providing flexible space for roasting and baking tasks that complement stovetop work. The oven lining is made of stainless steel for easy cleaning and corrosion resistance, supporting sanitation workflows.
#@@# Construction Finish#@#
The stainless steel on the front, sides, top, and oven lining resists corrosion and simplifies daily sanitation procedures, preserving both appearance and function in busy kitchens. The smooth surfaces reduce cleaning time and support compliance with ETL-Sanitation requirements.
#@@# Electrical Specification#@#
The unit operates at 208 volts, three-phase, with a power draw ranging from 16 to 24 kilowatts and a rated output of 21,800 watts, compatible with common commercial electrical infrastructures. Facilities with a 60 Hz supply can integrate the range with predictable load planning and breaker sizing.
#@@#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 heaters and thermostatic controls weekly and tighten electrical connections to prevent arcing and imbalance. Clean stainless steel surfaces with a nonabrasive detergent and microfibre cloth; remove carbon from hotplates and 12" hot tops with a nylon brush and food-safe cleaner. Drain and clean oven cavity monthly; scrub rack and inspect seals for cracks, replacing as required. Verify 208v, 3-Ph supply and check wattage load to ensure stable operation.