The Southbend SE36D-TTH_208/60/3 Heavy Duty Range Electric 36" is a professional-grade cooking unit designed for high-demand commercial kitchens. This 36-inch electric range features a durable stainless steel front, sides, and top, ensuring longevity and ease of maintenance. It combines a heavy-duty oven with integrated cooking surfaces, including a 24-inch griddle and a 12-inch hot top, optimized for versatile food preparation in restaurant, cafeteria, or catering environments. With precise thermostatic controls and robust construction, this unit addresses the needs of high-volume foodservice operations requiring reliable, consistent performance and quick service turnaround in a demanding commercial setting.
Southbend SE36D-TTH_208/60/3 Features
The Southbend SE36D-TTH_208/60/3 heavy duty range offers precise thermostatic control over cooking zones, facilitating accurate temperature management for diverse culinary tasks. Its stainless steel construction promotes durability and sanitation under heavy use, with integrated hot top and griddle surfaces designed for efficient multi-tasking. The included standard oven enhances output capacity, optimized for moderate to high-volume operations, while ease of cleaning and maintenance are supported by accessible surfaces and durable materials. Suitable for integrated kitchen workflows, it delivers performance consistency, making it ideal for mid-volume commercial kitchens requiring versatile, built-to-last equipment.
- Heavy-duty stainless steel construction ensures durability and sanitation
- Thermostatic controls provide precise temperature regulation
- Integrated 24" griddle and 12" hot top enable multi-zone cooking
- Standard oven supports diverse menu preparation
- Width: 36 inches, Depth: 38.5 inches, Height: 38.25 inches for seamless countertop integration
Designed for mid-volume foodservice settings that demand reliable and versatile cooking solutions.
Southbend SE36D-TTH_208/60/3 Technical Specs
The Southbend SE36D-TTH_208/60/3 Heavy Duty Range operates with a 208-volt, three-phase electrical connection, consuming approximately a specified wattage aligned with heavy-duty commercial demands, supported by air-cooled operation for efficient heat dissipation. The unit features stainless steel construction, supporting a total weight of 660 pounds, with a height of 38.25 inches, width of 36 inches, and a depth of 38.5 inches, fitting standard kitchen footprints. The integrated components include a standard oven, a 24-inch griddle, and a 12-inch hot top, each with thermostatic control for consistent results. It complies with safety and sanitation standards, with ETL-Sanitation and cETLus listed safety features. Corrosion-resistant surfaces simplify cleaning routines, with a design optimized for high-volume food production. Installation considerations include clearance for airflow, electrical connection points, and drainage for the oven, ensuring seamless integration into existing commercial kitchen layouts.
- Electrical Requirements: 208V, three-phase, 60Hz, approximate wattage specified
- Cooling Method: Air-cooled
- Construction & Finish: Stainless steel exterior
- Dimensions: 36" W x 38.5" D x 38.25" H
- Weight: 660 lbs
- Safety Standards: ETL-Sanitation, cETLus listed
- Temperature Range: Compatible with typical cooking temperatures for professional kitchen use
Electrical hookup and ventilation clearance for reliable operation
Drainage and exhaust considerations for maintaining hygiene and safety
Installation width and depth compatible with standard counter setups
Sanitation and maintenance routines support quick cleaning cycles
Accessories: Includes (1) rack for oven loading and unloading
What is a commercial range?
A commercial range is a heavy-duty cooking appliance designed for high-capacity foodservice environments, equipped with multiple burners or cooktops, ovens, and specialized surfaces like griddles or hot tops. The Southbend SE36D-TTH_208/60/3 model is installed in busy kitchens such as restaurants, cafeterias, and catering facilities, offering reliable performance for preparing diverse dishes. It features a robust stainless steel build, integrated multi-zone cooking surfaces, and a standard oven, making it ideal for moderate to high-volume cooking operations in professional foodservice settings.
Top Heavy Duty Electric Ranges for Commercial Foodservice
Designed for moderate-volume food preparation, the Southbend SE36D-TTH_208/60/3 heavy duty range offers durable stainless steel construction, versatile cooking zones, and integrated oven functionality. Built for reliable operation in restaurant kitchens, it supports consistent performance in high-demand environments. Southbend’s reputation for quality equipment ensures ideal workflow efficiency for professional kitchens requiring resilient, high-capacity cooking solutions.
- Operation suited for mid-to-high dish throughput in restaurant kitchens
- Compact footprint for efficient space utilization in commercial spaces
- Built with corrosion-resistant stainless steel for longevity
- Supports varied cooking styles with multiple zones and oven
- Reliable, consistent performance for medium to high-volume serving
Why Choose Southbend SE36D-TTH_208/60/3?
Southbend SE36D-TTH_208/60/3 distinguishes itself by combining rugged stainless steel construction with integrated multi-zone cooking surfaces and a standard oven, supporting demanding kitchen workflows. Its reliable thermostatic controls and balanced design improve operational efficiency, sanitation, and overall kitchen productivity compared to similar models. This model delivers durable, restaurant-ready performance tailored for busy foodservice environments, making it an optimal choice for medium to high-volume applications.
- Self-contained design with integrated oven and cooktops minimizes space needs
- Heavy-duty stainless steel exterior enhances longevity and sanitation
- Versatile cooking zones support a broad range of food preparation methods
- Optimized for consistent heat and performance in medium throughput kitchens
- Robust construction withstands high-demand use over years of operation
