Used – Dependable Condition – Fully Tested & Operational

This unit has been professionally inspected and tested to confirm proper commercial operation. The stainless steel exterior shows surface scratches, discoloration, cooking residue, and normal cosmetic wear consistent with previous heavy commercial use.

A thorough professional cleaning is recommended before installation. The unit is sold exactly as shown in the photos and must be installed by a qualified commercial gas technician.

Description

The Southbend P32A-171 Platinum Series is a heavy-duty commercial cooking unit combining a high-output infrared upright broiler, an upper warming oven, and a lower convection oven base in one compact 32-inch-wide footprint.

The broiler uses four individually controlled infrared gas burners to provide intense direct heat for cooking steaks, chops, seafood, poultry, and other high-volume menu items.

Its adjustable broiler rack allows food to be positioned at different distances from the burners, helping the operator control cooking speed, browning, and finishing.

The integrated upper warming oven uses heat generated by the broiler flue gases to keep prepared food, plates, and service items warm.

The lower convection oven circulates heated air throughout the oven cavity to provide consistent baking and roasting results across multiple racks.

This multifunction commercial cooking unit is ideal for steakhouses, restaurants, hotels, casinos, catering kitchens, commissaries, and institutional foodservice operations.

Electrical Specifications

Voltage: 115V

Phase: Single Phase

Frequency: 60 Hz

Amperage: 2.0 / 6.2 Amps

Power Type: Natural Gas with Electric Convection Blower and Controls

Gas Specifications

Gas Type: Natural Gas

Number of Broiler Burners: Four

Input per Broiler Burner: 26,000 BTU/hr.

Total Broiler Input: 104,000 BTU/hr.

Convection Oven Input: 32,000 BTU/hr.

Total Rated Input: 136,000 BTU/hr.

Broiler Type: Infrared

Gas Connection: Commercial Gas Connection

Important: The gas and BTU information above was taken directly from the photographed manufacturer data plate.

Dimensions

Width: 32 in.

Depth: 41 in.

Height: 81 in.

Broiler Grid Width: 24.5 in.

Broiler Grid Depth: 28 in.

Broiler Grid Travel: Approximately 17.25 in.

Warming Oven Interior: Approximately 25 in. W x 25 in. D

Convection Oven Interior: Approximately 26 in. W x 24 in. D x 14 in. H

Required Clearances

Combustible Construction

Back: 6 in.

Right Side: 6 in.

Left Side: 6 in.

Noncombustible Construction

Back: 0 in.

Right Side: 0 in.

Left Side: 0 in.

Suitable for installation on combustible floors when installed according to the manufacturer’s instructions and applicable local codes.

Construction

Heavy-duty stainless steel front

Stainless steel exterior sides

Commercial infrared burner system

Four individually controlled broiler burners

Adjustable broiler rack mechanism

Integrated upper warming oven

Lower convection oven base

Heavy-duty horizontal door handles

Commercial control knobs and broiler lever

Commercial-duty casters

Designed to match Southbend sectional cooking equipment

Key Features

Three commercial cooking functions in one unit

High-output infrared upright broiler

Four individually controlled infrared burners

104,000-BTU broiler section

136,000 total rated BTU

Integrated upper warming oven

Lower gas convection oven

Adjustable broiler grid height

Large removable broiler rack

Two-speed convection blower

Space-saving 32-inch-wide design

Designed for demanding commercial service

Ideal for steaks, seafood, poultry, baking, and roasting

Certifications

NSF Certified

CSA Certified

CSA Design Certified

ANSI Z83.11-2016

CSA 1.8-2016 Foodservice Equipment

The NSF and CSA certification marks are visible on the photographed manufacturer data plate.

Thank You 

Direct Kitchen Equipment 

1100 Coney Island Ave 

Brooklyn N.Y. 11230