Handle peak kitchen volume without losing control over output or consistency. This 36-inch liquid propane restaurant range delivers concentrated power across two non-clog burners, a heavy griddle, and a convection oven, allowing operators to sustain throughput during service without sacrificing product integrity. Facility managers will appreciate simplified maintenance and commercial certifications that support continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the supply before cleaning. Scrape grates and wipe burners with a damp cloth and mild detergent; dry parts fully. Clean griddle with a scraper and hot water, then season per manufacturer. Vacuum or brush condenser and flue riser to remove grease. Wash oven interior with non-abrasive cleaner, remove racks and soak, then dry. Inspect door seals and adjustable legs for wear. Regular cleaning reduces bacteria, fire risk, energy use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 4362A-2GR-LP 36" propane range delivers 134,000 BTU with two burners, a 24" griddle, convection oven, stainless steel exterior, 22.5" flue riser, and 6" adjustable legs for commercial kitchens.#@@#General Info#@#Description #@#
Handle peak kitchen volume without losing control over output or consistency. This 36-inch liquid propane restaurant range delivers concentrated power across two non-clog burners, a heavy griddle, and a convection oven, allowing operators to sustain throughput during service without sacrificing product integrity. Facility managers will appreciate simplified maintenance and commercial certifications that support continuous operation.
#@@# Burners With Grates#@#
Two non-clog open burners supply the direct heat required for rapid searing and boiling operations while wavy grates stabilize cookware and concentrate flame contact. Technicians avoid frequent downtime thanks to the non-clog design, which reduces the need for firefighting jets and preserves consistent heat delivery.
#@@# Right Griddle Plate#@#
A right-side griddle features a .500-inch plate thickness and heavy construction to retain thermal mass for flat-top cooking and continuous grilling. Chefs maintain an even surface temperature across long shifts, cutting recovery time between orders and minimizing product variance.
#@@# Convection Oven Chamber#@#
The integrated convection oven uses battery spark ignition and includes three removable racks to expand cooking capacity for baking, roasting, and holding tasks. Culinary teams benefit from uniform airflow for consistent cooking results and quick load rotation during high-volume service windows.
#@@# Stainless Steel Exterior#@#
The front, sides, and shelf are made of stainless steel to resist corrosion, simplify sanitation, and present a professional kitchen appearance. Crew members can clean surfaces quickly with approved cleaners, maintaining food safety standards and reducing turnaround time between services.
#@@# Heavy Duty Flue Riser#@#
A 22.5-inch flue riser comes standard with a reinforced hi-shelf to support ventilation and stage pans or utensils during peak service.
#@@#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#@#Service technicians should inspect burners, pilot and griddle daily for proper flame pattern and clean ports with a soft wire brush to prevent clogging. Schedule coil and flue riser cleaning monthly to remove grease and restore draft. Remove oven racks and degrease with alkaline cleaner; rinse and dry thoroughly. Check door seals and adjust 6" stainless steel legs to maintain level. Verify gas fittings and test for leaks after maintenance.