Stop settling for equipment that slows service or compromises control. This heavy-duty electric range delivers consistent heat, robust construction, and straightforward controls, enabling kitchens to maintain throughput and predictable results. Operators will appreciate a cooking platform that handles steady production while simplifying daily cleaning and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let it cool. Scrape griddle debris, then clean with warm water and mild detergent; rinse and dry. Empty oven and wash racks with soapy water; wipe interior with non-abrasive cleaner. Clean stainless steel surfaces with approved cleaner and soft cloth. Vacuum condenser coils and vents; remove grease from hoods and filters. Inspect seals and controls. Regular cleaning prevents sickness, fires, saves energy, avoids breakdowns, and helps pass CSA inspections.#@@#Additional Info#@#Southbend's SE36D-TTT 36" electric range operates at 208 volts and 22,500 watts. It features a griddle top, one standard oven, thermostatic controls, stainless steel front and sides, and a 38.5" depth, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service or compromises control. This heavy-duty electric range delivers consistent heat, robust construction, and straightforward controls, enabling kitchens to maintain throughput and predictable results. Operators will appreciate a cooking platform that handles steady production while simplifying daily cleaning and maintenance.
#@@# Front Griddle#@#
The integrated griddle provides a broad, continuous cooking surface suitable for high-volume short-order production. Operators can control temperature precisely with thermostatic settings to ensure repeatable searing, griddling, and holding performance.
#@@# Thermostatic Controls#@#
Digital-like stability stems from the thermostatic controls that regulate element output across the griddle and oven. Chefs achieve consistent cook cycles, reducing product variability and minimizing labor from rework.
#@@# Stainless Exterior#@#
The stainless steel front and sides resist corrosion and simplify sanitation protocols in busy kitchens. Staff can clean surfaces quickly between shifts, reducing downtime and supporting compliance with ETL Sanitation requirements.
#@@# Single Oven Compartment#@#
A single standard oven offers versatile baking, roasting, and holding capacity with one included rack to accommodate sheet pans and hotel pans. Culinary teams can stack tasks on the oven during peak service to maximize throughput without complex scheduling.
#@@# Electrical Performance#@#
The range operates at 208v with a 3-Phase supply and draws 22,500 Watts within a 16 to 24 Kilowatts range to deliver rapid recovery and sustained output. Engineers and facilities managers will value predictable electrical loading and compatibility with commercial power systems.
#@@# Certification and Support#@#
The unit holds cETLus certification and ETL Sanitation listing, affirming electrical safety and hygiene compliance for commercial kitchens.
#@@#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 electrical connections monthly and tighten terminals to prevent arcing and voltage drop. Clean the griddle surface after each use with a scraper and warm water; apply food-grade oil to inhibit corrosion. Empty oven crumb trays daily and remove the rack for weekly degreasing with nonabrasive detergent. Verify thermostatic control calibration quarterly with a certified probe; adjust as needed. Check door seals and replace if warped.