Power through peak service with a commercial electric range designed for continuous operation and precise control. This 36-inch unit combines heavy-duty surface options with a thermostatically controlled convection oven, supporting high-volume cooklines. Operators achieve consistent results across multiple stations while cleaning and maintenance remain straightforward due to stainless steel surfaces and a service-friendly design.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend SE36T-HHB before cleaning. Remove racks; wash with warm, soapy water, rinse, and dry. Wipe stainless steel surfaces with non-abrasive cleaner and soft cloth. Scrub hot plates and 12" hot tops with degreaser; clear vents. Clean oven interior with mild alkaline cleaner, rinse, and dry. Inspect door seals and controls. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and avoids equipment failures.#@@#Additional Info#@#Southbend SE36T-HHB 36" electric range runs at 208 volts and 15,800 watts.#@@#General Info#@#Description #@#
Power through peak service with a commercial electric range designed for continuous operation and precise control. This 36-inch unit combines heavy-duty surface options with a thermostatically controlled convection oven, supporting high-volume cooklines. Operators achieve consistent results across multiple stations while cleaning and maintenance remain straightforward due to stainless steel surfaces and a service-friendly design.
#@@# Topside Versatility#@#
Two round hot plates and two 12-inch hot tops provide multiple heat zones for simultaneous tasks. Chefs can switch between high-heat searing and gentle simmering without rearranging cookware, reducing cycle time during busy shifts.
#@@# Precision Temperature Control#@#
Thermostatic controls deliver repeatable set points for both tops and oven, ensuring uniform cooking across batches. Staff rely on stable temperatures to maintain recipe consistency and minimize waste from overcooked products.
#@@# Convection Oven Capacity#@#
A TruVection convection oven with three racks accommodates sheet pans and full-size trays for baking, roasting, and holding at controlled temperatures. The convection airflow reduces cook time and produces even results across all rack positions.
#@@# Robust Construction#@#
Stainless steel front, sides, top, and oven lining resist corrosion and simplify sanitation protocols in high-use environments. Facilities meet ETL-Sanitation and cETLus certifications while minimizing surface wear over long service intervals.
#@@# Electrical Performance#@#
Designed for 208 volts, 3-Phase service and rated at 15,800 watts, the range integrates seamlessly into commercial electrical systems for reliable power delivery. Engineers specify this unit where consistent wattage and phase compatibility support continuous operation.
#@@# Serviceability Features#@#
Manufacturing supports Service First program eligibility and includes accessible components for routine maintenance and repairs.
#@@#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 technicians should inspect thermostat calibration monthly and adjust per Southbend specifications to maintain consistent oven temperature. Clean stainless steel surfaces after each shift using a nonabrasive detergent and soft cloth to prevent corrosion. Remove racks and degrease with warm, soapy water; rinse and dry before reinsertion. Vacuum condenser and ventilation areas weekly to sustain airflow. Log maintenance, noting hours and repairs for CSA and ETL-Sanitation compliance.