Stop sacrificing speed for control. This combination delivers targeted sear heat and flat-top versatility in a single freestanding unit, enabling continuous service while preserving consistent cook results. Operators maintain precise burner-level control and rapid recovery across an 84,000 BTU output to support high-volume steakhouse and restaurant workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool appliance before cleaning. Scrape excess grease from the 1/2" griddle plate and removable broiler rack. Wash surfaces with mild detergent and warm water using a non-abrasive pad. Rinse and dry stainless steel front, sides, and back. Clean burner orifices and vents to prevent fires and maintain 84,000 BTU performance. Degrease hood and filters weekly. Regular cleaning reduces bacteria, lowers energy use, and helps pass CSA and NSF inspections.#@@#Additional Info#@#Southbend's SSB-32-LP Platinum Series 27-3/4" broiler/griddle delivers 84,000 BTU with a 1/2" stainless steel griddle plate, variable burners, adjustable broiler rack, 4" splash, mobile stand, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing speed for control. This combination delivers targeted sear heat and flat-top versatility in a single freestanding unit, enabling continuous service while preserving consistent cook results. Operators maintain precise burner-level control and rapid recovery across an 84,000 BTU output to support high-volume steakhouse and restaurant workflows.
The cooking surface retains even heat across the cooking plane, reducing cold spots and supporting uniform browning. Chefs achieve consistent sear and controlled temperature hold for eggs, burgers, and steak finishing.
Variable burner controls let staff set distinct zones for intense searing and gentle warming simultaneously. Kitchen teams optimize throughput by running multiple techniques at once without cross-contamination of heat profiles.
A nine-position adjustable rack with paddle release provides precise height control for radiant broiling intensity and simplified product handling. Teams adjust rapidly for thickness variations and remove product safely during peak service.
The stainless steel front, sides, and back resist corrosion and simplify sanitation workflows, supporting compliance with CSA and NSF certification requirements. Maintenance crews access smooth surfaces for faster cleaning cycles and reduced downtime.
The unit produces 84,000 BTU total, supplying rapid recovery under continuous load to meet sustained ticket times. Managers balance energy delivery for searing and roasting tasks while preserving consistent surface temperatures.
A mobile stand base supports freestanding installation and allows repositioning during kitchen reconfiguration or deep cleaning operations. Staff reposition the unit without disassembly to adapt to changing line layouts or service demands.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent flame patterns. Level the unit and tighten fasteners monthly to prevent uneven griddle wear. Degrease the 1/2" plate after each service using a food-safe solvent; scrape residue while warm and finish with a neutral pH cleaner. Check gaskets, valves, and LP fittings for leaks with a soap solution; repair immediately if bubbles appear. Run a full heat cycle weekly to burn off buildup.