Stop compromising throughput for control. This 36" liquid propane restaurant range provides concentrated heat output and integrated griddle capacity to support continuous service in high-demand kitchens. Operators receive reliable ignition, precise thermostatic control, and a convection oven that expands menu flexibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off LP supply. Remove grates and wipe griddle with a warm, soapy cloth; rinse and dry. Scrape oven debris, clean racks with degreaser, then dry. Vacuum condenser area and wipe stainless steel surfaces with non-abrasive cleaner to protect finish. Clear flue riser shelf and hoods of grease buildup to reduce fire risk. Inspect gaskets and burners; replace worn parts. Reconnect power and test thermostatic controls before service.#@@#Additional Info#@#Southbend 4361A-2TL-LP 36" liquid propane restaurant range delivers 146,000 BTU with two non-clog burners, 24" left griddle, thermostatic controls, convection oven with three racks, stainless steel construction, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36" liquid propane restaurant range provides concentrated heat output and integrated griddle capacity to support continuous service in high-demand kitchens. Operators receive reliable ignition, precise thermostatic control, and a convection oven that expands menu flexibility.
Power Output
Delivering 146,000 BTU total, the unit supplies rapid boil and searing capability while sustaining prolonged high-heat cycles. Chefs maintain consistent cook times across peak shifts, which reduces ticket times and plate variability.
Burner Configuration
Two non-clog burners pair with standard cast grates to enable simultaneous pot and pan work without cross-contamination of flames. Technicians appreciate the simplified maintenance path that minimizes downtime and service interruptions.
Left Griddle
The 24" griddle on the left integrates a .500" plate thickness for even heat distribution across the surface. Stations can produce grilled proteins and flat items continuously while preserving temperature accuracy for each batch.
Convection Oven
A single convection oven with battery spark ignition increases baking and roasting throughput by circulating hot air for uniform results. The oven ships with three racks to accept multiple pans and optimize load planning for large orders.
Controls And Safety
Thermostatic controls with a standing pilot provide stable set point management and predictable recovery after heavy loads. Certifications including NSF, cCSAus, CSA Flame, and CSA Star confirm compliance with commercial safety and sanitation standards.
Construction And Serviceability
Stainless steel front, sides, shelf, and a 22.5" flue riser with heavy-duty hi-shelf deliver durable support and easy sanitation in busy environments. Six-inch stainless steel adjustable legs allow precise leveling, and qualification for the Service First program simplifies authorized maintenance scheduling.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove carbon buildup with a brass brush and warm, soapy water to maintain 2 non-clog burners and standard grates. Flush pilot and ignition ports monthly; clear debris to ensure reliable standing pilot and battery spark ignition. Level unit and verify 6" adjustable legs for stability. Season and clean the 24" left griddle after use; strip and reapply food-grade oil. Check thermostatic controls and calibrate against a traceable thermometer quarterly.