Stop sacrificing production for control. This 36" liquid propane restaurant range offers targeted heat distribution, integrated griddle capacity, and an oven designed for continuous service loads while meeting commercial safety standards. Food service managers achieve consistent output across four non-clog burners and a left-side 12" griddle without increasing footprint or complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and wipe burners with warm, soapy water; clear vents and burner ports with a soft brush. Scrape griddle with a spatula, then clean with warm water and mild detergent. Clean oven interior after cooling: remove racks, wash with non-abrasive cleaner, rinse and dry. Wipe stainless front, sides, shelf with a damp cloth and approved stainless cleaner. Inspect seals and vents; document maintenance to prevent fires and equipment failure.#@@#Additional Info#@#The Southbend 4361A-1GL-LP 36" Liquid Propane Range offers 182,000 BTU, 4 burners, a 12" griddle, convection oven, stainless steel build, adjustable legs, flue riser, 3 racks, manual controls, and NSF, CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing production for control. This 36" liquid propane restaurant range offers targeted heat distribution, integrated griddle capacity, and an oven designed for continuous service loads while meeting commercial safety standards. Food service managers achieve consistent output across four non-clog burners and a left-side 12" griddle without increasing footprint or complexity.
#@@# Four Non-Clog Burners#@#
Four open burners provide rapid recovery and sustained flame for high-volume cooking. Each burner resists clogging under heavy use, reducing cleaning downtime and maintaining consistent heat for sautéing, boiling, and pan searing.
#@@# Left Griddle Plate#@#
The 12" griddle on the left side creates a flat cooking surface for proteins and breakfast items, enabling parallel workflows. Operators control griddle temperatures while using burners for pots, increasing throughput for diverse menus.
#@@# Convection Oven#@#
The convection oven uses battery spark ignition and includes three racks for roasting, baking, or holding tasks. Forced-air circulation ensures even temperatures, reducing hot spots and improving consistency across multiple pans.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and hi-shelf provide durability and simplify sanitation. Smooth surfaces and welded seams allow faster cleaning and maintain a professional look in front-of-house or back-of-house placements.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser with a hi-shelf organizes pans, utensils, or plated orders while integrating vent clearance into the unit footprint. The elevated shelf adds workspace without requiring extra counter space, optimizing kitchen layout.
#@@# Commercial Certification#@#
Certified to NSF, cCSAus, CSA Flame, and CSA Star standards, the range meets institutional and hospitality requirements. Compliance supports procurement for schools, hospitals, and large foodservice operations while aligning with preventive maintenance programs.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4361A-1GL-LP range by turning off gas and cooling surfaces before service. Remove grates and griddle; soak in soapy water, deglaze carbon with a scraper. Vacuum condenser and backriser to prevent heat buildup. Clear burner ports with a wire; check pilot and ignition. Inspect door seal, adjust legs for level, and calibrate oven temperature monthly for consistent output.