Stop sacrificing throughput for consistent results. This liquid propane restaurant range combines high-output heat, a charbroiler, and a convection oven in a compact design to sustain continuous service in commercial kitchens. It offers 150,000 BTU total power, stainless-steel construction, and a service-oriented design for reduced downtime and easier maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wash in warm, soapy water; soak charbroiler components to dissolve grease. Scrape oven debris, then clean interior with mild detergent and a non-abrasive pad. Vacuum condenser and backriser to remove buildup. Wipe stainless surfaces with a soft cloth and approved stainless cleaner; rinse and dry. Inspect door seals and burners for clogging; clear or replace as needed. Reassemble when dry and reconnect power.#@@#Additional Info#@#Southbend 4362A-2CL-LP 36" liquid propane restaurant range delivers 150,000 BTU with two non-clog burners, 24" charbroiler, convection oven with three racks, stainless steel construction, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This liquid propane restaurant range combines high-output heat, a charbroiler, and a convection oven in a compact design to sustain continuous service in commercial kitchens. It offers 150,000 BTU total power, stainless-steel construction, and a service-oriented design for reduced downtime and easier maintenance.
#@@# High Output Power#@#
With 150,000 BTU across cooktop and charbroiler zones, this range supports parallel cooking and rapid searing. It ensures stable heat for searing, boiling, and grilling with reliable propane supply and manual controls.
#@@# Charbroiler Surface#@#
A 24" charbroiler on the left top provides radiant heat for proteins and vegetables, creating grill marks and channeling grease away. Wavy grates ensure even contact and simplify repositioning during busy periods.
#@@# Two Non-Clog Burners#@#
Two non-clog burners allow simultaneous use of large stockpots and sauté pans without flame interference. The design minimizes maintenance and maintains flame integrity under heavy use.
#@@# Convection Oven Module#@#
The convection oven with battery spark ignition ensures even heat for roasting and baking. Its 26.00" W x 24.00" D x 14.00" H interior and 70.9 cubic feet capacity, along with three racks, accommodate varied pan sizes.
#@@# Durable Construction#@#
Stainless steel front, sides, backriser, and hi-shelf resist corrosion and simplify cleaning to meet health standards. A 22.5" flue riser with shelf integrates ventilation and provides storage for tools.
#@@# Serviceable Design#@#
Six-inch adjustable legs ensure level installation and ergonomic work heights. A spring-assisted oven door reduces strain, while standing pilot and manual controls enable easy troubleshooting.
CSA and NSF certifications ensure compliance with foodservice regulations. Power requirements are 120 volts at 5.9 amps, single phase, 60 Hz, fitting standard kitchen infrastructure.
#@@#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 4362A-2CL-LP range by cleaning charbroiler grates and burners after each shift to prevent clogging. Drain and wipe oven cavity weekly; remove racks and soak in warm, soapy water. Inspect and tighten gas fittings monthly and verify standing pilot and battery spark ignition operation. Clean condenser and vent risers quarterly. Lubricate door hinges and test spring-assisted counterweight. Replace worn seals to preserve efficiency.