Stop compromising turn rate for heat control. This heavy-duty LP stock pot range delivers focused power where large-volume simmering, boiling, and reduction demand sustained output without sacrificing temperature consistency. Designed for commercial kitchens, the unit combines 90,000 BTU total output, robust cast iron burners, and stainless steel construction to support continuous service in cafeterias, hospitals, and high-volume restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates; wash in sink with mild detergent and hot water. Scrub cast iron burners with a non-metal brush and dry. Wipe stainless steel with a non-abrasive cleaner; rinse and dry. Clean oven trays and interior grease with degreaser; ventilate. Vacuum condenser and vents weekly to prevent grease buildup. Inspect seals and controls; replace worn parts. Regular cleaning reduces bacteria, fire hazard, energy use, and equipment failures.#@@#Additional Info#@#Southbend's SPR-2J-FB-LP 18" liquid propane range offers 90,000 BTU from two cast iron burners, manual controls, a one-piece tray, stainless steel front, adjustable legs, and is NSF and CSA certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop compromising turn rate for heat control. This heavy-duty LP stock pot range delivers focused power where large-volume simmering, boiling, and reduction demand sustained output without sacrificing temperature consistency. Designed for commercial kitchens, the unit combines 90,000 BTU total output, robust cast iron burners, and stainless steel construction to support continuous service in cafeterias, hospitals, and high-volume restaurants.
#@@# High Output Burners#@#
Two cast iron burners provide a combined 90,000 BTU output that drives fast boil times and reliable heat for large stock pots. Operators will reduce cook cycles and maintain consistent simmering across extended service periods.
#@@# Precision Controls#@#
The range uses double manual controls that allow direct, immediate adjustment of flame intensity for each burner. Chefs can fine-tune heat during critical reduction and braising steps without delay.
#@@# Durable Construction#@#
Stainless steel front, front rail, and sides resist corrosion and stand up to daily cleaning routines in institutional kitchens. Maintenance teams will find surface integrity that supports frequent sanitization and reduces long-term repair costs.
#@@# Serviceable Design#@#
A one-piece drip tray simplifies cleaning and minimizes food capture under the burners, while lift-off components on the cast iron sections allow rapid access for routine maintenance. Technicians can perform inspections and part replacements with minimal downtime.
#@@# Stability And Leveling#@#
Adjustable legs ensure secure leveling on uneven floors commonly found in prep rooms and back-of-house areas. Facilities staff can stabilize the range quickly to prevent rocking under heavy pots and reduce workplace hazards.
#@@# Certifications And Compliance#@#
CSA and NSF certifications validate the unit for commercial installation and foodservice environments, supporting institutional procurement and audit requirements.
#@@#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 burners weekly and remove debris to maintain consistent flame and 90,000 BTU output. Clean stainless steel surfaces with a non-abrasive detergent and soft cloth; rinse and dry to prevent corrosion. Check doorways, seals, and legs with adjustable feet for alignment and stability; tighten fasteners as needed. Flush gas lines and test for leaks after any service. Replace worn gaskets and follow CSA and NSF cleaning intervals to ensure safe operation.