Stop compromising throughput for cooking control. This liquid propane restaurant range delivers concentrated heat, integrated charbroiler capacity, and a robust stainless steel platform for continuous service in commercial kitchens. Engineers designed the unit to handle high-volume searing and broiling while maintaining predictable temperature response and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates and charbroiler plates. Scrape heavy grease, then wipe parts with warm, soapy water and a soft cloth. Clean oven interior and backriser shelf with non-abrasive cleaner; rinse and dry. Vacuum condenser area and check pilot and burner ports; clear debris. Inspect gaskets and legs; tighten hardware. Reinstall components, restore gas, and test for proper ignition and operation.#@@#Additional Info#@#The Southbend 4362C-2CL-LP is a 36.5" liquid propane range with 118,000 BTU, two burners, a 24" charbroiler, stainless steel front, cabinet base, 22.5" flue riser, 6" legs, 120v/5.9 amps, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop compromising throughput for cooking control. This liquid propane restaurant range delivers concentrated heat, integrated charbroiler capacity, and a robust stainless steel platform for continuous service in commercial kitchens. Engineers designed the unit to handle high-volume searing and broiling while maintaining predictable temperature response and simplified maintenance.
#@@# Total Heat Output#@#
The range provides 118,000 BTU of total power, enabling rapid recovery and sustained high-heat operations across cooktop and charbroiler zones. Operators achieve consistent searing and batch production without frequent load-related temperature drops.
#@@# Dual Burner Configuration#@#
Two non-clog open burners with wavy grates concentrate flame beneath pans for efficient heat transfer and reduced flare risk. Chefs benefit from responsive manual controls that allow immediate modulation during peak service.
#@@# Integrated Charbroiler#@#
A 24" charbroiler on the left side delivers direct radiant heat for high-volume grilling and product char. Staff maintain steady throughput for grilled proteins while preserving countertop space compared to standalone broilers.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and simplify daily sanitation in demanding foodservice environments. Facilities extend equipment life and reduce replacement frequency through rugged exterior materials.
#@@# Serviceable Design#@#
The unit includes a cabinet base and a 22-1/2" flue riser with shelf to support storage and ventilation while keeping critical components accessible for maintenance. Technicians access standing pilot systems and internal assemblies quickly, minimizing downtime.
#@@# Compliance and Power#@#
Certified to CSA and NSF standards, the range meets institutional safety and sanitation requirements for schools, hospitals, and hospitality operations.
#@@#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 and remove food debris to prevent clogging. Clean charbroiler grates after each service with a wire brush and degreaser; allow components to cool before handling. Vacuum condenser area and wipe exterior stainless steel with a soft cloth and neutral detergent to prevent corrosion. Verify standing pilot ignition and adjust air shutter quarterly. Lubricate hinges and check door seals monthly. Schedule annual CSA and NSF compliance service.