Built for continuous service in demanding kitchens, this heavy-duty electric range combines a high-output griddle and hot top with a convection oven to support diverse cooking programs. Designed for 208v, three-phase installations, the unit delivers 15,900 watts of power and features a robust stainless steel exterior that withstands daily use in restaurants, cafeterias, hospitals, and campus kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and allow unit to cool. Remove griddle plates and oven racks; wash with warm, soapy water and a non-abrasive pad. Clean thermostatic knobs and control fascia with a damp cloth and mild detergent. Degrease griddle and hot top after each shift; scrape solids, then apply approved degreaser and rinse. Vacuum condenser and check vents monthly to prevent grease buildup and fire risk. Inspect door seals and tighten fasteners. Dry all surfaces completely before reconnecting power.#@@#Additional Info#@#Southbend's SE36T-TTH 36" electric range runs at 208 volts and 16–24 kW, featuring a 24" griddle, 12" hot top, TruVection oven with three racks, stainless steel exterior, thermostatic controls, and a 660-pound build.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this heavy-duty electric range combines a high-output griddle and hot top with a convection oven to support diverse cooking programs. Designed for 208v, three-phase installations, the unit delivers 15,900 watts of power and features a robust stainless steel exterior that withstands daily use in restaurants, cafeterias, hospitals, and campus kitchens.
#@@# 24 Inch Griddle#@#
The unit features a 24-inch griddle that provides broad, consistent heat across the flat surface. Operators benefit from efficient searing and contact cooking for high-volume items while thermostatic controls maintain set temperatures for repeatable results.
#@@# 12 Inch Hot Top#@#
A 12-inch hot top offers a dedicated area for pans and sautéing, enabling parallel workflows and reducing service bottlenecks. Chefs achieve reliable surface temperatures for finishing and holding without interrupting griddle tasks.
#@@# TruVection Oven#@#
The built-in TruVection convection oven delivers even heat distribution for baking, roasting, and holding on third-party pans and sheet trays. Technicians benefit from the oven’s three included racks and stainless steel interior that streamline sanitation and reduce maintenance time.
#@@# Thermostatic Controls#@#
Digital-style thermostatic controls provide precise temperature regulation across griddle, hot top, and oven zones to minimize inconsistencies during peak service. Staff maintain product quality through accurate setpoints and rapid recovery after load changes.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, top, and oven lining resist corrosion and simplify daily cleaning routines in regulated kitchens. Maintenance teams experience lower downtime thanks to durable surfaces that tolerate aggressive cleaning agents and repeated wipe-downs.
#@@#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 thermostatic controls weekly and calibrate per manufacturer specs to maintain oven temperatures. Clean the 24" griddle and 12" hot top after each service with approved degreasers and nonabrasive pads to prevent carbon buildup. Wipe stainless steel surfaces with mild detergent and dry to avoid spotting. Check door seals and hinges monthly; replace worn gaskets promptly. Verify electrical connections and 208v supply during scheduled preventive maintenance every quarter.