Southbend Ranges

Southbend Commercial Ranges: What You Need to Know

Southbend has been manufacturing foodservice equipment for more than 100 years and this wealth of experience has taught the company exactly what operators look for in a commercial range. Southbend makes ranges with different numbers of burners, different add-on cooking surfaces, and different oven configurations beneath their worktops. This variety helps every operator choose a Southbend stove that works for their menu.

Common Questions About Southbend Ranges

What bases are available on Southbend ranges?

Southbend ranges have many different base options to augment the cooking power presented up top. The main options for range bases are:

• Cabinet - simple storage space for cooking equipment.
• Standard oven - additional cooking power with a regular, non-convection oven.
• Convection oven - additional cooking power with convection technology ensuring a fast, even bake.
• Combinations of the above - if you need storage space and cooking power, you can choose a range base that offers both.

The larger your range is, the more options you'll have for adding functional bases. Doubling up functionality with a range and a convection oven, for example, gives you a significant boost in how much you can cook in a given footprint and span of time. However, this is only beneficial if some of your food needs an oven. If you're exclusively offering range-cooked foods, a storage cabinet would be your best option.

Should I choose a gas or electric range?

While Southbend gas ranges are the first choices for many chefs, electric ranges can match the heat output of natural gas while bringing their own benefits. Southbend electric ranges can be more cost effective in certain areas where natural gas is more expensive than electricity. Liquid propane units are typically used in areas in which natural gas and electricity are unavailable or when the Southbend range must be mobile.