Handle continuous high-volume service without compromise. This 36-inch liquid propane restaurant range supplies consistent 30,000 BTU output per burner and a total heat capacity designed for rapid cook cycles, allowing kitchen teams to maintain menu tempo during peak hours. Operators gain robust manual control and reliable ignition to support diverse cooking sequences.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and soak in warm, soapy water; scrub with a non-abrasive pad and rinse. Wipe burners and surfaces with a mild detergent, then sanitize food contact areas to remove bacteria and prevent foodborne illness. Degrease oven interiors and vents to reduce fire risk. Clean condenser coils and inspect parts to avoid breakdowns and lower energy use. Dry all components fully before reconnecting power.#@@#Additional Info#@#Southbend’s 4363A-LP 36" liquid propane range features six 30,000 BTU burners, a convection oven with spark ignition, three racks, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Handle continuous high-volume service without compromise. This 36-inch liquid propane restaurant range supplies consistent 30,000 BTU output per burner and a total heat capacity designed for rapid cook cycles, allowing kitchen teams to maintain menu tempo during peak hours. Operators gain robust manual control and reliable ignition to support diverse cooking sequences.
#@@# Six Burners#@#
Six star/sauté burners deliver distributed high heat across the top, enabling simultaneous searing, boiling, and sautéing tasks. Chefs will reduce batch times and maintain consistent results when running multiple pots and pans together.
#@@# Convection Oven#@#
The integrated convection oven uses battery spark ignition and accommodates five racks, supporting even heat circulation for baking and roasting at scale. Kitchens will increase throughput for hot-holding and finished-plate staging while preserving product quality.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and shelf provide a corrosion-resistant surface that simplifies daily cleaning and sustains professional presentation. Maintenance crews will spend less time on restorative cleaning and more time on preventive tasks.
#@@# Flue Riser Shelf#@#
A 22.5-inch flue riser with a heavy-duty shelf creates usable vertical storage and ventilation clearance for exhausted heat. Line cooks will stage pans and trays within reach while preserving workspace ergonomics.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to maintain safe cooking geometry and stable griddle or pot performance. Service teams will calibrate installation quickly and secure long-term stability.
#@@# Safety Certifications#@#
Unit carries CSA and NSF certifications and qualifies for a manufacturer service program that supports uptime and parts access. Facility managers will document compliance easily and reduce service downtime through approved support channels.
#@@#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 and pilot daily; remove debris and confirm flame stability to prevent uneven heat and unsafe ignition. Clean stainless steel exteriors with mild detergent and a soft cloth; rinse and dry to avoid water spotting. Degrease oven cavity and racks weekly using a nonabrasive commercial cleaner; rinse thoroughly. Check door gaskets and hinges monthly; replace damaged seals to maintain temperature control. Tighten gas fittings and verify leak-free connections after any service.