Built for high-volume steakhouse and banquet operations, this countertop broiler and griddle combination ensures consistent searing and flat-top performance under continuous use. Commercial kitchens benefit from a 31-3/4" cooking surface with a 1/2" thick griddle plate and independent burner controls for precise temperature zoning. Operators maintain throughput and repeatable product quality, supported by stainless steel construction and institutional safety certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow broiler/griddle to cool. Scrape grease and food debris from 1/2" griddle plate and broiler rack. Remove and wash removable parts with warm, soapy water; rinse and dry. Clean stainless steel surfaces with non-abrasive cleaner; polish following grain. Vacuum condenser and vents. Inspect seals and burner ports; clear obstructions with soft brush. Reassemble when dry and test controls. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend SSB-36-NG offers a 31-3/4" broiler/griddle with a 28" griddle, 1/2" steel plate, adjustable broiler rack, 84,000 BTU, stainless steel build, CSA/NSF certified, and Natural Gas operation for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume steakhouse and banquet operations, this countertop broiler and griddle combination ensures consistent searing and flat-top performance under continuous use. Commercial kitchens benefit from a 31-3/4" cooking surface with a 1/2" thick griddle plate and independent burner controls for precise temperature zoning. Operators maintain throughput and repeatable product quality, supported by stainless steel construction and institutional safety certifications.
#@@# Griddle Plate#@#
The 1/2" thick griddle plate ensures stable surface temperatures during nonstop production, minimizing temperature drops when handling large volumes. Chefs achieve uniform heat for searing and griddling, reducing batch cycle times.
#@@# Independent Burners#@#
Independent burner controls create multiple cooking zones across the 31-3/4" surface, enabling simultaneous high-heat searing and lower-heat finishing. This control improves yield and reduces waste by matching heat to product needs.
#@@# Broiler Rack#@#
A nine-position adjustable broiler rack with paddle release ensures consistent lift-and-lower operation for precise broiling. Staff adjust the rack quickly to control heat distance, achieving reliable char and internal temperatures.
#@@# Construction Materials#@#
Stainless steel front, sides, and back provide corrosion resistance and simplify sanitation in foodservice environments. Durable panels withstand heavy use and integrate with institutional kitchen workflows.
#@@# Thermal Output#@#
An 84,000 BTU rating delivers the high heat needed for rapid searing and broiling in commercial service. Natural gas power ensures sustained performance during consecutive ticket times.
#@@# Compliance And Service#@#
Safety and sanitation standards for institutional kitchens are met with certifications that ensure reliable operation in hospitals, schools, and hospitality venues.
#@@#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 for sooting or flame irregularities and adjust air shutters to maintain a blue, steady flame. Scrape the 1/2" griddle plate after each shift and apply a light coat of food‑grade oil to prevent oxidation. Flush grease troughs and clean splash guards daily to avoid buildup that impedes airflow. Verify gas connections and regulator fittings monthly for leaks using a soap solution. Replace worn gaskets and calibrate controls per CSA and NSF guidelines.