Stop sacrificing output for control. This 36.5-inch liquid propane range delivers targeted power and dependable temperature management across high-volume stations, enabling consistent cooking performance during peak service periods. Operators gain rapid recovery, simplified maintenance, and a versatile work surface that adapts to frying, sautéing, and griddling without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances before you clean. Empty oven and griddle, let cool, then scrape debris. Mix mild detergent with warm water (use gallons or liters as needed) and scrub grates, griddle plate, and stainless surfaces with non-abrasive pads. Rinse and dry thoroughly. Clean condenser coils and vents to improve efficiency and prevent fires. Inspect seals and burners; replace worn parts. Perform daily food-contact surface sanitation to reduce bacteria and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4362D-2TL-LP 36.5" liquid propane restaurant range delivers 147,000 BTU with two non-clog burners, a 24" left griddle, thermostatic controls, battery spark oven ignition, 1/2" plate thickness and stainless steel front, sides and shelf.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 36.5-inch liquid propane range delivers targeted power and dependable temperature management across high-volume stations, enabling consistent cooking performance during peak service periods. Operators gain rapid recovery, simplified maintenance, and a versatile work surface that adapts to frying, sautéing, and griddling without compromise.
#@@# Burners And Output#@#
Two non-clog open burners produce the primary heat for high-throughput cooking, with a combined 147,000 BTU rating that supports rapid searing and fast boil times. Chefs control each burner independently to match pan size and cooking method while the open design facilitates quick cleaning and reduces clog-related downtime.
#@@# Griddle Surface#@#
A 24-inch left griddle provides a continuous flat cooking plane for eggs, sandwiches, and flat proteins, built on a 1/2" thick plate that maintains thermal mass for even contact and consistent browning. Line cooks adjust griddle temperature via thermostatic controls to stabilize surface heat during long runs, reducing product variability.
#@@# Thermostatic Controls#@#
Precision thermostatic controls deliver repeatable setpoints for both griddle and oven, enabling staff to reproduce recipes across shifts. The system minimizes temperature drift, accelerating recovery after heavy load cycles and improving throughput consistency.
#@@# Oven Capacity And Ignition#@#
The standard oven includes battery spark ignition for reliable starts and ships with one rack to accommodate sheet pans and multiple trays. Kitchen teams utilize the oven for baking, roasting, or holding thanks to controlled internal temperatures and fast ignition that reduces idle time between cycles.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with hi-shelf provide durable surfaces that resist corrosion and simplify daily sanitation.
#@@#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 for carbon buildup and clear ports with a soft wire brush for consistent flames. Drain and clean the griddle daily; apply a thin layer of food-grade oil after cooling to prevent rust. Remove oven racks and wash with warm, soapy water; scrub the oven interior after heavy use to avoid residue. Check gas fittings monthly for leaks with a soap solution; tighten connections and replace damaged hoses. Calibrate thermostatic controls quarterly for accurate cooking temperatures.