Handle peak service with consistent power and controllable heat. This 36" liquid propane restaurant range delivers 159,000 BTU total output across two burners and a right-side griddle, enabling high-volume cooking and griddle work without losing temperature stability. Designed for commercial kitchens, it combines thermostatic controls, a standard oven with spark ignition, and a durable stainless steel build for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend 4361D-2TR-LP. Remove grates, rack and grease drawer. Clean griddle with scraper, then hot water and mild detergent; season per manufacturer. Wipe burners and exterior stainless steel with non-abrasive cleaner; clean vent riser and shelf to remove grease build-up. Vacuum condenser area and check seals. Reinstall dry components and reconnect gas. Regular cleaning prevents foodborne illness, fires, higher utility use, and equipment failure.#@@#Additional Info#@#Southbend's 4361D-2TR-LP 36" liquid propane range delivers 159,000 BTU with 2 burners, 24" griddle, thermostatic controls, stainless steel exterior, oven rack, 6" legs, NSF/CSA certified, for commercial kitchens.#@@#General Info#@#Description #@#
Handle peak service with consistent power and controllable heat. This 36" liquid propane restaurant range delivers 159,000 BTU total output across two burners and a right-side griddle, enabling high-volume cooking and griddle work without losing temperature stability. Designed for commercial kitchens, it combines thermostatic controls, a standard oven with spark ignition, and a durable stainless steel build for continuous use.
#@@# Two Non-Clog Burners#@#
Each burner’s non-clog design ensures reliable flames during extended use. Operators experience steady heat under load, minimizing interruptions from debris and maintaining consistent performance for sautéing and boiling.
#@@# Right Griddle Plate#@#
The 24" griddle integrates with the burners, offering a flat-top surface for proteins and breakfast items. Thermostatic control ensures stable temperatures, enabling precise searing and reducing product variation during busy periods.
#@@# Thermostatic Controls#@#
Commercial-grade thermostatic controls provide precise temperature regulation for burners and the griddle. Chefs achieve consistent results and reduce waste by maintaining exact heat levels for various dishes.
#@@# Standard Oven With Spark#@#
The oven features battery spark ignition for reliable lighting and a standing pilot for backup. It supports baking, roasting, and holding tasks. A single rack accommodates standard pans, enhancing versatility while saving space.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify cleaning. Lift-off grates and smooth surfaces meet NSF cleaning standards, reducing downtime between shifts.
#@@# Heavy-Duty Support#@#
A 22.5" flue riser with an integrated hi-shelf and 6" adjustable legs offer flexibility and storage. Staff can level the range on uneven floors and use the shelf for staging, improving workflow and reducing movement.
#@@#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#@#Inspect burners weekly: remove grates, lift burner caps, clear ports with a soft brush to prevent clogging. Clean griddle surface after each shift with a scraper and apply a light coat of food-grade oil when cool. Wipe stainless steel surfaces with a non-abrasive detergent and a microfiber cloth. Vacuum condenser and oven cavity vents monthly to remove debris. Verify thermostatic control calibration quarterly and check door seals for compression; replace if torn or brittle.