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Southbend has over 115 years of experience in this industry. That experience is best illustrated with our broilers, an industry standard for over 40 years that can be found in some of the world’s finest and most prestigious restaurants and steakhouses. In the hectic environment of today’s steakhouses, you need three things from your equipment: speed, consistency, and durability. We offer some of the hottest broilers in the market. Our higher BTUs from our infrared or radiant broilers offer an unparalleled evenness of cooking. Our heavy-duty construction can take whatever your kitchen dishes out. A hand-built stainless steel frame construction is durable enough to meet the punishing demands of a busy restaurant, night after night.
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Product Features
- Faster broiling times with 1/3 less time
- Blower delivers fresh, filtered air to prevent smoke and vapors from affecting broiling efficiency.
- 104,000 BTU (NAT or LP) infrared burners (per deck)
- Stainless steel front, sides, and back panel
- 90 second preheat with no waiting between loads
- Rugged grid height adjustment mechanism with five positions
- Roll-out broiling area is 24-1/2" wide and 27-1/2" deep, with a reduced heat holding area in the front 3"
- Fully insulated lining and burner boxes
- Removable grids with a round pattern for branding
- 6" adjustable stainless steel legs
- Washable metal mesh air filter
- (1) year limited parts and labor warranty (refrence https://southbendnc.com/service-and-parts for limited warranty details)
- Model 171 has a warming oven that is heated by broiler flue gases (25" wide x 25" deep). 3,000 watt electric heating element optional.