Stop compromising throughput for control. This countertop steakhouse broiler and griddle combines high heat with precise adjustments to deliver consistent sear and flat top performance at production scale. Operators benefit from rapid recovery and repeatable results through a compact footprint designed for heavy use in kitchens, schools, hospitals, bars, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off valves before cleaning. Scrape griddle plate with a flat spatula while warm, then apply warm water and a mild detergent; rinse and dry. Clean broiler racks and splash guard with non-abrasive pads and soapy water. Vacuum condenser and remove debris from vents to maintain efficiency and reduce fire risk. Inspect seals and burners; tighten or replace parts as needed to pass CSA and NSF checks.#@@#Additional Info#@#Southbend's SSB-32-NG Platinum Series features a 27-3/4" by 28" cooking surface, a 1/2" thick griddle plate, and 84,000 BTU natural gas burners for consistent cooking.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This countertop steakhouse broiler and griddle combines high heat with precise adjustments to deliver consistent sear and flat top performance at production scale. Operators benefit from rapid recovery and repeatable results through a compact footprint designed for heavy use in kitchens, schools, hospitals, bars, and catering operations.
#@@# Stainless Construction#@#
Stainless steel front, sides, and back provide rigidity and resist corrosion in high-humidity kitchens. The panels allow for frequent cleaning and withstand daily detergent and scouring without warping.
#@@# Heavy Griddle Plate#@#
A 1/2 inch thick griddle plate stores thermal energy and promotes uniform heat transfer across the 27-3/4 inch by 28 inch cooking surface. Chefs achieve stable sear and even cooking across large batches with reduced cold spots.
#@@# High Output Burners#@#
Total heat output reaches 84,000 BTU, distributed through independently controlled burners for zone cooking. Staff can adjust heat per section to cook delicate items and heavy cuts simultaneously while maintaining rapid recovery under load.
#@@# Adjustable Broiler Rack#@#
A nine-position broiler rack with paddle release provides vertical control for broiling height and exposure time. Teams can quickly modify broiling distance to finish steaks, melt toppings, or char vegetables without moving pans.
#@@# Mobile Stand Base#@#
A mobile stand base supports the unit and enables repositioning for cleaning and workflow changes. Maintenance teams can access utilities and service points without lifting heavy equipment, reducing downtime.
#@@# Regulatory Certifications#@#
CSA and NSF certifications document compliance with safety and sanitation standards required by institutional buyers. Specified approvals streamline inspections for school districts, hospitals, and hospitality facilities.
#@@#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 and ignition ports weekly and remove debris with a brass brush to maintain consistent flame profiles. Drain and wipe grease troughs daily; use degreaser on cooled stainless surfaces and rinse thoroughly to prevent corrosion. Level the unit and verify gas connections monthly, tightening fittings per CSA guidelines. Calibrate control valves quarterly and replace worn seals immediately. Document maintenance actions and retain service records for warranty compliance.