Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers 102,000 BTU output with two sealed burners and a 24" griddle on the right, designed for high-volume kitchens and institutional foodservice. Stainless steel construction and a welded backriser with hi-shelf create a workstation that simplifies workflow while ensuring compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and cool completely. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners with a soft brush; clear ports with a pin if clogged. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean flue riser shelf and grease troughs; dispose of grease properly. Vacuum condenser and vent areas monthly. Reassemble dry parts, check seals, and restore gas per manufacturer instructions. Regular cleaning prevents contamination and fires.#@@#Additional Info#@#Southbend 4362C-2GR-LP is a 36" liquid propane range with 102,000 BTU, two burners, a 24" griddle, stainless steel build, 6" legs, 22-1/2" back riser, hi-shelf, cabinet base, and 1/2" griddle plate.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers 102,000 BTU output with two sealed burners and a 24" griddle on the right, designed for high-volume kitchens and institutional foodservice. Stainless steel construction and a welded backriser with hi-shelf create a workstation that simplifies workflow while ensuring compliance.
#@@# Two Sealed Burners#@#
Two sealed burners provide consistent heat across heavy pans and stockpots. Operators experience less downtime for maintenance and stable flame performance during peak service.
#@@# Right Griddle Plate#@#
A 24" griddle on the right features a 1/2" plate thickness for fast thermal response and even heat distribution. Chefs use the flat-top surface for searing proteins and finishing items without shifting pans.
#@@# 102,000 BTU Output#@#
The unit's 102,000 BTU capacity supports boiling, sautéing, and griddle work simultaneously. Managers scale production without compromising station performance.
#@@# Stainless Steel Exterior#@#
The front, sides, shelf, and riser are stainless steel, resisting corrosion and simplifying sanitation per NSF standards. Crews clean surfaces quickly, supporting HACCP plans and inspections.
#@@# Cabinet Base Storage#@#
The cabinet base provides secure storage for pans, serviceware, and gas connections while saving space. Teams reduce trips to storage, improving efficiency and speed.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser includes a hi-shelf for plating, smallware, or ingredients near the cookline. This surface decreases transfer time, optimizing throughput during busy shifts.
The freestanding unit uses liquid propane with manual controls for easy operation and serviceability. It qualifies for Southbend's Service First program and holds cCSAus, CSA Flame, CSA Star, and NSF certifications, meeting procurement needs for restaurants, hospitals, universities, and large foodservice 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 clear debris with a soft brush for consistent flames. Clean the 24" griddle after service with a scraper and warm water; season with oil when cool. Vacuum the rear riser monthly to prevent grease buildup. Wipe stainless steel with nonabrasive detergent; polish along the grain. Check door seals quarterly; tighten or replace as needed. Calibrate thermostats semiannually for accuracy.