Built to endure continuous service in demanding kitchens, this commercial gas range merges targeted power with precise temperature control, ensuring consistent results across high-volume workloads. Designed for liquid propane operation, the unit delivers 102,000 BTU distributed between two non-clog open burners and a 24-inch right-side griddle, enabling simultaneous cooking and griddle tasks without compromise. Crafted with stainless steel surfaces and a reinforced flue riser with shelf, the design supports intensive daily use and routine sanitation procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Scrape griddle with a stainless spatula while warm, then wash with mild detergent and rinse. Remove burners and soak in degreaser; brush ports clear and dry fully. Clean oven interior with approved oven cleaner, wipe vents and flue riser to remove grease. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect seals, tighten loose fittings, then restore LP and test controls and pilots.#@@#Additional Info#@#Southbend’s 4362C-2TR-LP 36" liquid propane range delivers 102,000 BTU with two non-clog burners, a 24" griddle, thermostatic controls, a 22.5" flue riser, stainless steel exterior, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Built to endure continuous service in demanding kitchens, this commercial gas range merges targeted power with precise temperature control, ensuring consistent results across high-volume workloads. Designed for liquid propane operation, the unit delivers 102,000 BTU distributed between two non-clog open burners and a 24-inch right-side griddle, enabling simultaneous cooking and griddle tasks without compromise. Crafted with stainless steel surfaces and a reinforced flue riser with shelf, the design supports intensive daily use and routine sanitation procedures.
#@@# Burners With Griddle#@#
Two non-clog open burners provide focused heat for sautéing, boiling, and pan searing, while the adjacent 24-inch griddle supplies a flat top cooking area for eggs, pancakes, and sandwiches. Operators benefit from parallel workflow, allowing staff to run burner pots and griddle items concurrently, which increases throughput during peak service periods.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver repeatable temperature settings for both burners and griddle, reducing guesswork and product variation between shifts. Kitchen managers achieve tighter cook-to-cook consistency, supporting menu standardization and portion control.
#@@# Robust Heat Output#@#
The total 102,000 BTU rating supplies rapid heat-up and recovery under load, maintaining operational pace when multiple items require high heat. Chefs retain temperature stability across prolonged service, lowering the risk of undercooked products and service delays.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and heavy-duty shelf resist corrosion and withstand frequent cleaning cycles in institutional environments. Maintenance teams find wipe-downs efficient, and the material choice extends service life in busy commercial settings.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Burners should be inspected weekly, and any debris should be removed to prevent clogging and ensure optimal output. Stainless steel surfaces need to be cleaned with a neutral detergent and a soft cloth; they should be rinsed and dried to avoid streaks. After each use, the griddle must be scraped, and a thin coat of oil should be applied once it cools to prevent rust.