Step up kitchen throughput without sacrificing control. This heavy-duty electric range delivers consistent heat across three 12-inch hot tops and a single TruVection convection oven, enabling simultaneous cookline tasks with stable thermostatic regulation. Facilities can rely on durable stainless steel surfaces and commercial certifications to meet sanitation and safety standards in high-use environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Remove racks; wash with warm, soapy water, scrub with a non-abrasive pad, and rinse. Wipe the stainless steel exterior with mild detergent, then polish dry. Clean hot tops and oven interior with approved cleaners; avoid caustic chemicals. Vacuum the condenser area and check vents for grease. Inspect door seals and replace if cracked. Regular cleaning reduces bacteria, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Southbend SE36T-HHH 36" electric range operates at 208 volts and 15,900 watts. It features three 12" hot tops with thermostatic controls and a TruVection convection oven with three racks.#@@#General Info#@#Description #@#
Step up kitchen throughput without sacrificing control. This heavy-duty electric range delivers consistent heat across three 12-inch hot tops and a single TruVection convection oven, enabling simultaneous cookline tasks with stable thermostatic regulation. Facilities can rely on durable stainless steel surfaces and commercial certifications to meet sanitation and safety standards in high-use environments.
#@@# Hot Tops#@#
Three 12-inch hot tops provide segmented, high-capacity cooking zones that support multiple pots and pans concurrently. Thermostatic controls deliver repeatable surface temperatures for predictable searing and boiling across busy service periods.
#@@# TruVection Oven#@#
One TruVection convection oven balances convection and conduction to reduce cook times while maintaining product quality. Included three racks maximize usable oven capacity for batch baking, holding, or finishing tasks in limited footprint kitchens.
#@@# Stainless Construction#@#
Stainless steel front, sides, top, and oven lining resist corrosion and simplify cleaning routines in institutional settings. Smooth surfaces and welded seams reduce contamination risk and support ETL-Sanitation compliance.
#@@# Electrical Performance#@#
This unit operates on 208 volts, three-phase power and draws approximately 15,900 watts within a 16 to 24 kilowatt nominal range for robust thermal delivery. Stable electrical design minimizes temperature drift during prolonged runs and integrates seamlessly with commercial electrical infrastructure.
#@@# Controls Interface#@#
Thermostatic controls provide direct setpoint adjustment with tactile feedback for immediate temperature corrections. Staff can calibrate cooktop and oven independently to match different menu items and production rhythms.
#@@# Compliance and Service#@#
The range carries cETLus and ETL-Sanitation listings, ensuring adherence to recognized performance and sanitation protocols.
#@@#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 burner elements weekly for debris and clean with a soft brush and mild detergent to maintain output and electrical safety. Drain and wipe the oven interior after cool-down; remove racks and soak in warm, soapy water, then dry thoroughly before reinstalling. Check thermostatic controls for accurate set points and recalibrate per manufacturer instructions when readings deviate. Lubricate hinges and inspect door gaskets monthly; replace damaged seals to prevent heat loss and energy waste.