Stop compromising throughput for control. This 36-inch liquid propane restaurant range delivers focused heat management and continuous operation for high-volume kitchens. It combines two high-output burners, a left-side griddle, and a full oven to handle diverse cookline demands with precise manual control. Chefs benefit from reliable ignition, a robust stainless-steel exterior, and serviceability features tailored for commercial environments, ensuring consistent uptime and predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and the 24" griddle plate; soak in hot water with mild detergent. Scrub grates with a non-abrasive brush; rinse and dry. Wipe stainless steel front and sides with a soft cloth and approved cleaner; avoid steel wool. Clean oven interior after cooling; remove rack and wash with warm, soapy water. Vacuum flue riser shelf and condenser area monthly. Inspect seals and burners; replace worn parts.#@@#Additional Info#@#Southbend’s 4362D-2GL-LP 36" liquid propane range delivers 147,000 BTU with two non-clog burners, 24" left griddle, 1/2" griddle plate, standard oven with battery spark ignition, stainless steel exterior, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch liquid propane restaurant range delivers focused heat management and continuous operation for high-volume kitchens. It combines two high-output burners, a left-side griddle, and a full oven to handle diverse cookline demands with precise manual control. Chefs benefit from reliable ignition, a robust stainless-steel exterior, and serviceability features tailored for commercial environments, ensuring consistent uptime and predictable performance.
#@@# Two Burners#@#
Two non-clog burners provide immediate, concentrated heat where staff need it most. Each burner supports rapid boil and sear cycles for pans and pots, reducing cook time on high-volume items while limiting flame interruption during extended service.
#@@# Left Griddle#@#
A 24-inch griddle on the left integrates flat-top cooking into the station for consistent contact heat across proteins and breakfast items. The 1/2" plate thickness ensures mass and thermal inertia, maintaining surface temperature under sustained loads to deliver repeatable results.
#@@# Standard Oven#@#
One standard oven under the range offers versatile bake, roast, and hold capability with battery spark ignition for reliable starts. The included rack maximizes usable capacity, and the oven works with the top burners to enable simultaneous production of multiple menu components.
#@@# Stainless Exterior#@#
The stainless steel front, sides, shelf, and riser provide a corrosion-resistant work surface that cleans quickly and endures in intensive service. The finish supports sanitation protocols and presents a consistent professional appearance on the line.
#@@# Backriser Shelf#@#
A 22-1/2-inch flue riser with hi-shelf offers elevated storage and a stable staging area for pans, trays, and prep tools. The riser channels exhaust while freeing under-counter space, improving workflow and reducing clutter at the cookline.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect and clean burners weekly to prevent clogged ports and ensure consistent flame patterns. Remove grates and scrub with a nonabrasive brush; dry components thoroughly before reassembly. Degrease griddle surfaces after each shift using approved cleaners and a 1/2" scraper for carbon removal; season griddle per manufacturer. Vacuum condenser and exhaust paths monthly. Verify door seals, calibrate thermostats quarterly, and document all service actions for CSA compliance.