Description
Drive line efficiency with this 36″ Southbend Ultimate restaurant range, combining four non-clog burners with a 12″ right-side griddle in a compact footprint. Crews can sear, boil, and cook on the griddle at once to reduce station changeovers. Manual controls and standing pilots keep operation predictable during peak volumes.
Put it to work on the sauté line or breakfast service: simmer sauces and stocks while firing eggs, tortillas, or smash patties on the griddle. The cabinet base keeps essential cookware within reach to tighten workflow and speed replenishment.
Built for daily service, the stainless front and sides are easy to wipe down, and the 22-1/2″ flue riser with shelf adds staging space for pans. With 150,000 BTU available, this Southbend model supports high-volume production. Qualifies for Southbend’s Service First™ program.
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