When service volume rises, this Liquid Propane restaurant range delivers consistent output without compromising control. Designed for kitchens that require both high heat and reliable operation, the unit combines charbroiler capacity with oven versatility to handle peak periods efficiently. Operators gain a durable, code-compliant platform that integrates cooking, broiling, and holding functions into a single freestanding footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply before cleaning. Scrape heavy grease from grates and charbroiler; remove racks and wash with warm, soapy water. Clean oven interior with mild detergent and non-abrasive pad; rinse and dry. Vacuum condenser coils and wipe stainless surfaces with neutral cleaner to improve efficiency. Inspect door seals and burners; replace worn parts. Empty drip trays daily and degrease vents weekly to reduce fire risk and maintain CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4362D-2CR-LP 48" propane range delivers 163,000 BTU with two burners, a 24" charbroiler, a standard oven, stainless steel exterior, 6" legs, CSA and NSF certified, manual controls, and a spring-assisted oven door.#@@#General Info#@#Description #@#
When service volume rises, this Liquid Propane restaurant range delivers consistent output without compromising control. Designed for kitchens that require both high heat and reliable operation, the unit combines charbroiler capacity with oven versatility to handle peak periods efficiently. Operators gain a durable, code-compliant platform that integrates cooking, broiling, and holding functions into a single freestanding footprint.
#@@# High Heat Output#@#
The range produces 163,000 BTU total to support rapid searing and sustained high-temperature cooking across the cooktop and charbroiler. Chefs maintain production speed during rushes while the system sustains consistent flame intensity for repeatable results.
#@@# Dual Non-Clog Burners#@#
Two non-clog burners on the 37.00-inch cooktop reduce maintenance downtime and deliver focused heat for pots and pans. Staff spend less time cleaning burner ports and more time executing menu items with predictable heat transfer.
#@@# Integrated Charbroiler#@#
A right-side 24-inch charbroiler provides direct-grill capability for proteins and char applications within the same range footprint. Kitchens avoid separate broiler installations, saving space while achieving grill marks and pan-drip flavor at service volumes.
#@@# Standard Oven Capacity#@#
The unit includes a standard oven with a single rack and 70.9 cubic feet gross design references for bulk baking, roasting, and holding tasks. Crews stage large batches efficiently, and the battery spark ignition supports reliable cycling during continuous operation.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and flue riser feature stainless steel to withstand kitchen cleaning protocols and high-use conditions. Managers reduce repair frequency and maintain a sanitary exterior that complies with NSF and CSA certifications.
#@@#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 daily and remove food debris with a brass brush to prevent clogging and ensure consistent flame patterns. Clean charbroiler grates after each service using a high-temperature degreaser and rinse with hot water. Empty and clean oven interior weekly; scrub racks with a nonabrasive pad and mild detergent. Verify adjustable legs remain level and tighten fasteners monthly. Test standing pilot and battery spark ignition per CSA guidelines and replace worn seals promptly.