Stop sacrificing production for consistency. This 36-inch liquid propane restaurant range delivers 171,000 BTU of controlled cooking power and integrates four non-clog burners with a left-side griddle to support continuous service in high-volume kitchens. Operators gain dependable ignition and robust stainless-steel construction engineered to withstand rigorous daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Liquid Propane supply. Remove grates, rack, and flue riser shelf. Clean burners and griddle with a mild degreaser and a non-abrasive pad; rinse and dry. Wipe stainless steel surfaces with mild soap, rinse, and polish with a soft cloth. Vacuum condenser areas and clear vent riser of debris. Inspect seals and burners for wear; replace parts as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#The Southbend 4362D-1G-LP 36" Liquid Propane range delivers 171,000 BTU with four burners, a 12" griddle, manual controls, a standard oven, and a .500" griddle plate.#@@#General Info#@#Description #@#
Stop sacrificing production for consistency. This 36-inch liquid propane restaurant range delivers 171,000 BTU of controlled cooking power and integrates four non-clog burners with a left-side griddle to support continuous service in high-volume kitchens. Operators gain dependable ignition and robust stainless-steel construction engineered to withstand rigorous daily use.
#@@# Four Burners#@#
Four non-clog burners provide concentrated heat across multiple pans for simultaneous cooking tasks, delivering consistent output for sautéing, boiling, and searing. The configuration reduces downtime by isolating burner issues while maintaining overall line throughput.
#@@# Left Griddle#@#
A 12-inch griddle plate on the left side produces even heat transfer with a .500-inch thickness for uniform contact and faster recovery between orders. The griddle supports griddle-specific menu items without sacrificing burner capacity for pots and pans.
#@@# Standard Oven#@#
A single standard oven with battery spark ignition offers reliable baking, roasting, and holding capability under continuous use. The included oven rack accommodates sheet pans and supports staggered production to balance stovetop and oven demands.
#@@# Adjustable Legs#@#
Six-inch stainless-steel adjustable legs allow precise leveling on uneven floors, stabilizing the range for safe, repeatable operation. Elevation simplifies sanitation beneath the unit, improving cleaning access in busy kitchen environments.
#@@# Backriser Shelf#@#
A 22.5-inch flue riser with a heavy-duty shelf provides elevated storage and ventilation while keeping frequently used tools within reach. The raised shelf reduces countertop clutter and channels exhaust away from the work surface.
#@@# Durable Finish#@#
Stainless-steel front, sides, and shelf resist corrosion and facilitate fast cleaning cycles under commercial use. The exterior meets NSF criteria for foodservice equipment and supports long-term appearance retention.
#@@#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#@#Perform weekly surface cleaning with a nonabrasive detergent and soft cloth to protect the stainless steel finish. Inspect and clean burner ports and grates daily; remove debris with a brass brush and check flame pattern. Degrease the 12" left griddle after each shift; season the plate to prevent sticking. Verify oven ignition and standing pilot monthly; tighten thermocouples and replace worn gaskets. Level the unit and check 6" legs for stability quarterly.