Stop sacrificing throughput for control. This electric heavy-duty range delivers measured heat, robust construction, and multifunction top cooking, allowing kitchen staff to maintain consistent production while preserving cooking accuracy during high-volume service periods. Designed for institutional and commercial operations, this unit balances plate cooking, griddle capacity, and convection oven performance in a single footprint, streamlining line workflow and reducing station switching.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and allow components to cool. Remove grates and racks; wash in warm, soapy water and rinse. Scrape the griddle with a scraper, then clean with a non-abrasive pad and mild detergent. Wipe hotplates and exterior stainless steel with a soft cloth and approved cleaner. Vacuum condenser coils and vents to remove grease and debris. Inspect door seals and thermostatic controls for residue. Dry all parts completely before reconnecting power to prevent corrosion and electrical faults.#@@#Additional Info#@#Southbend SE36T-TTB 36" electric range runs on 208 volts, delivering 15,800 watts. It features thermostatic controls, two hotplates, a 24" griddle, and a TruVection convection oven with three racks.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric heavy-duty range delivers measured heat, robust construction, and multifunction top cooking, allowing kitchen staff to maintain consistent production while preserving cooking accuracy during high-volume service periods. Designed for institutional and commercial operations, this unit balances plate cooking, griddle capacity, and convection oven performance in a single footprint, streamlining line workflow and reducing station switching.
#@@# Top Cooking Options#@#
Two round hot plates and a 24" griddle occupy the cooktop, enabling simultaneous pot work and flat-top applications to meet diverse menu demands. Operators achieve rapid recovery and steady surface temperatures under thermostatic control, minimizing cycle variability during peak service.
#@@# Thermostatic Control#@#
Dedicated thermostatic controls regulate heat for the hot plates, griddle, and oven independently, allowing teams to set and maintain target temperatures with precision. Consistent control reduces overcooking and minimizes product waste while supporting repeatable results across shifts.
#@@# TruVection Oven#@#
The included convection oven uses TruVection circulation to provide even air distribution and uniform bake results throughout the chamber, improving batch consistency for roasting, baking, or holding. Three supplied racks expand usable capacity and permit staged loading without compromising temperature.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, top, and oven lining deliver a corrosion-resistant exterior and a serviceable interior surface that withstands commercial cleaning protocols. The metal finishes simplify sanitation checks required for institutional settings and reduce long-term maintenance time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect thermostats and controls monthly and calibrate to ±5°F to ensure consistent output. Clean griddle and hot plates after each service with nonabrasive cleaners; scrape cooled surfaces and apply thin oil film to prevent rust. Flush oven interiors weekly; remove racks and soak in warm soapy water. Degrease stainless steel exterior with pH-neutral cleaner and soft cloth; polish grain directionally. Verify electrical connections quarterly and schedule CSA or cETLus inspections annually.