Built for high-volume kitchens that demand consistent heat and dependable performance, this 36.5-inch liquid propane range delivers robust cooking capacity without sacrificing control or durability. Chefs will rely on its combined charbroiler and convection oven configuration to execute searing, roasting, and continuous service with predictable results. Operators gain a compact footprint that handles large workloads while maintaining a professional stainless-steel presentation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the LP supply before cleaning. Scrape loose debris from grates and charbroiler; remove racks and wash with warm, soapy water. Clean oven interior with a nonabrasive detergent and a soft cloth; rinse and dry. Degrease burner tops, pilot areas, and backriser with a commercial degreaser; rinse thoroughly. Vacuum condenser coils and check vents for buildup. Inspect seals and replace worn gaskets. Restore power only after all components dry completely.#@@#Additional Info#@#Southbend's 4361A-2CR-LP 36.5" liquid propane range delivers 162,000 BTU with two burners, a 24" charbroiler, one convection oven, stainless steel front, 6" adjustable legs, manual controls, and is CSA and NSF certified for high-volume foodservice.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and dependable performance, this 36.5-inch liquid propane range delivers robust cooking capacity without sacrificing control or durability. Chefs will rely on its combined charbroiler and convection oven configuration to execute searing, roasting, and continuous service with predictable results. Operators gain a compact footprint that handles large workloads while maintaining a professional stainless-steel presentation.
#@@# Two Burners#@#
Two non-clog burners produce focused heat for stovetop work while minimizing downtime due to blockages. Technicians will appreciate manual controls that allow precise flame adjustment during rapid menu changes.
#@@# Charbroiler Right#@#
A 24-inch charbroiler positioned on the right provides high-intensity grilling for proteins and vegetables, enabling consistent char and cook-through. Staff can manage continuous grilling without cross-interference to the burners, improving workflow during peak service.
#@@# Convection Oven#@#
The single convection oven includes three racks and uses battery spark ignition to establish reliable starts and even baking or roasting profiles. Chefs obtain uniform heat distribution for batch cooking and reduced cycle variability.
#@@# High Output BTU#@#
Total heat output reaches 162,000 BTU, supplying the power required for simultaneous high-capacity cooking tasks. Kitchen planners can stage multiple pans and panside operations without loss of temperature control.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs combine to resist corrosion and support sanitation protocols in commercial environments. Maintenance crews can sanitize surfaces efficiently and level the range on uneven floors.
#@@# Vent With Shelf#@#
A 22.5-inch flue riser with hi-shelf provides venting and an elevated service shelf for staging pans or tools.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily; remove debris and verify flame stability to prevent incomplete combustion. Drain and clean grease trays and charbroiler grates after each service; use a degreaser rated for stainless steel to avoid corrosion. Calibrate thermostat quarterly and test spark ignition components for consistent oven firing. Tighten gas fittings semiannually and perform leak tests with approved solution. Replace worn gaskets and adjust door alignment promptly.