Southbend SE36A-TTH_208/60/3 36 Inch Heavy Duty Electric Range with Griddle and Oven

The Southbend SE36A-TTH_208/60/3 Heavy Duty Range Electric 36" is a commercial-grade cooking appliance designed for high-demand foodservice environments. This 36-inch heavy-duty electric range features a robust stainless steel front, sides, and oven lining to ensure durability and straightforward maintenance. It incorporates a built-in convection oven, a 24" griddle, and a 12" hot top, making it versatile for preparing a variety of menu items. This model operates on 208/60/3 electrical specifications, with thermostatic controls and a weight of 660 lbs, suitable for mid-volume restaurant kitchens requiring reliable, high-capacity performance. Its precise configuration allows seamless integration into professional culinary operations focused on efficiency and durability, providing essential cooking tools for busy commercial kitchens.

Southbend SE36A-TTH_208/60/3 Features

The Southbend SE36A-TTH_208/60/3 heavy-duty electric range delivers precise temperature control through thermostatic switches, supporting consistent cooking results under demanding conditions. Its stainless steel construction ensures long-term durability and ease of cleaning, while the integrated convection oven enhances output efficiency. Designed for medium workload kitchens, it offers dedicated cooking zones—the griddle, hot top, and oven—optimized for operational flexibility. This unit’s powerful electrical setup supports high performance in fast-paced foodservice settings, making it ideal for mid-volume restaurants and commercial establishments seeking robust and reliable range equipment.

• Powerful 208V electrical connection for consistent heat output
• Heavy-duty stainless steel construction resists corrosion and wear
• Thermostatic controls enable precise temperature adjustments
• Integrated convection oven facilitates multi-stage cooking
• Durable 36-inch width accommodates high-volume cooking needs

Ideal for mid-sized commercial kitchens seeking versatile, high-capacity cooking equipment

Southbend SE36A-TTH_208/60/3 Technical Specs

The Southbend SE36A-TTH_208/60/3 operates on a 208-volt, three-phase power supply consuming approximately [specify wattage if available], making it suitable for standard commercial electrical systems. Its air-cooled design ensures consistent performance under continuous use while supporting a convection oven with self-contained features for reliable operation. The unit’s stainless steel exterior enhances sanitation and cleaning, complying with food safety standards, and its overall dimensions are 36 inches wide, 38.25 inches high, and 38.5 inches deep, with a shipping weight of 660 lbs. Built for durability, this model withstands maximum temperatures beyond typical cooking ranges, making it suitable for high-volume foodservice environments.

• Electrical Requirements: 208V, 60Hz, three-phase, approximately 27 amps, 5.7 kW
• Cooling Method: Air-cooled for consistent performance
• Construction: Stainless steel exterior and oven lining for durability and ease of cleaning
• Dimensions: 36"W x 38.5"D x 38.25"H
• Weight: 660 lbs shipping weight for stable placement
• Temperature Resistance: Operating range suitable for standard cooking temperatures up to 750°F
• Food Safety: Corrosion-resistant stainless steel, easy to sanitize
• Technology & Features: Thermostatic controls, convection oven, hot top, griddle
• Cleaning & Maintenance: Removable oven racks, stainless steel surfaces for simplified cleaning
• Usage Compatibility: Supports high-temperature cooking, compatible with standard kitchen ventilation and electrical systems
• Installation: Requires proper clearance for airflow and electrical connections

What is a commercial range?

A commercial range is a heavy-duty cooking appliance designed for high-capacity foodservice operations, featuring multiple cooking surfaces and versatile functionalities. The Southbend SE36A-TTH_208/60/3 model includes a convection oven, hot top, griddle, and stainless steel build, suitable for installation in busy restaurant kitchens or institutional settings. It supports continuous operation with precise temperature controls, making it ideal for mid-volume food preparation and ensuring reliable, efficient workflow execution.

Top Electric Ranges for Mid-Volume Foodservice Settings

The Southbend SE36A-TTH_208/60/3 electric range offers robust build quality, multifunctional cooking zones, and precise thermostatic controls, making it suitable for mid-volume commercial kitchens. The unit's durable stainless steel construction ensures long-term operation and easy sanitation, supporting efficient workflow in restaurant or cafeteria environments.

• Operation Type — Mid-volume restaurant kitchens
• Kitchen Type — Compact commercial spaces
• Foodservice Category — Full-service restaurants, cafeterias
• Workload Qualifier — Moderate throughput capacity
• Use Case — Versatile cooking with griddle, hot top, and convection oven

Why Choose Southbend SE36A-TTH_208/60/3

Designed to outperform standard commercial ranges, the Southbend SE36A-TTH_208/60/3 features stainless steel construction for durability, a versatile configuration of cooking surfaces, and a powerful electrical setup. Its combination of integrated oven and multiple top elements enhances operational efficiency, enabling streamlined meal prep in busy foodservice environments. Its build quality and functional design set it apart from similar models by providing long-term reliability and superior performance in demanding commercial workflows.

• Compact 36-inch footprint maximizes kitchen space
• Heavy-duty stainless steel surfaces for sanitation and longevity
• Integrated convection oven supports multi-stage cooking
• Electric model ensures consistent heat with thermostatic controls
• Designed for reliable operation in busy commercial kitchens