Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers concentrated power, integrated griddle capability, and convection baking in a single freestanding unit designed for continuous commercial use. Operators will achieve consistent heat distribution across burners and griddle while maintaining service uptime through robust construction and proven ignition systems.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend 4363A-2GL-LP. Remove grates, racks, and grease trays. Scrub the griddle with a cleaner and a non-abrasive pad; rinse and dry. Clean burner ports with a soft brush; avoid bending caps. Wipe stainless surfaces with mild soap, then polish. Vacuum condenser and flue riser areas. Reassemble dry parts and reconnect power. Regular cleaning prevents contamination, fires, higher energy use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4363A-2GL-LP 36" Liquid Propane Range offers 146,000 BTU, two star/sauté burners, a 24" griddle, manual controls, a convection oven, three racks, stainless steel front, 22.5" flue riser, 6" adjustable legs, cCSAus and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" liquid propane restaurant range delivers concentrated power, integrated griddle capability, and convection baking in a single freestanding unit designed for continuous commercial use. Operators will achieve consistent heat distribution across burners and griddle while maintaining service uptime through robust construction and proven ignition systems.
#@@# Front Griddle Assembly#@#
The left-side griddle plate measures .500" thickness, providing substantial thermal mass for steady searing and temperature retention during peak service. Thick steel minimizes cold spots and sustains consistent cooking across full pans, reducing rework and yield variation.
#@@# Two Sauté Burners#@#
Two star/sauté burners supply rapid, focused heat for high-temperature searing and stir techniques, producing immediate temperature response for precise control. Manual controls deliver tactile adjustment, enabling line cooks to calibrate output without delay.
#@@# Convection Oven Module#@#
A single convection oven with battery spark ignition provides uniform heat circulation for baking, roasting, and sheet pan operations, reducing cycle times and improving product consistency. The oven includes three racks and accommodates full-size pans to maximize throughput in institutional kitchens.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf create a corrosion-resistant exterior that withstands daily cleaning and intensive use in restaurants, hospitals, and universities. Six-inch stainless steel adjustable legs allow fast leveling on uneven floors to maintain safe work surfaces.
#@@# Integrated Flue Riser#@#
A 22-1/2" flue riser with heavy-duty shelf delivers effective ventilation tie-in and adds practical storage above the cookline for pans and small tools. The backriser design organizes workflow and keeps critical implements within reach during service.
#@@#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#@#Maintain the Southbend 4363A-2GL-LP range by inspecting burner ports weekly and clearing obstructions with a soft brush to ensure even flame. Clean griddle plate after each shift using a scraper and food-grade solvent; season per manufacturer. Wipe stainless surfaces daily with a nonabrasive cleaner and microfiber. Check door gasket integrity monthly and replace when cracked. Verify pilot and spark systems monthly; document adjustments. Calibrate thermostat quarterly.