Stop sacrificing throughput for control. This 36.5-inch liquid propane restaurant range delivers consistent heat distribution across six star/sauté burners while sustaining high-volume production with a total of 198,000 BTU. Operators gain repeatable results and reduced cook time from a robust, service-oriented design that fits freestanding installations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas at the range before cleaning and let surfaces cool. Remove grates and soak in warm, soapy water; scrub burners with a non-abrasive brush and clear clogged ports. Wipe stainless steel front and sides with mild detergent, rinse, and dry to prevent corrosion. Clean the oven interior after cooling with an appropriate degreaser; remove debris from the cabinet base and backriser shelf. Inspect seals and pilots; run a functional check before returning to service.#@@#Additional Info#@#The Southbend 4363C-LP 36.5" liquid propane range delivers 198,000 BTU across six burners with manual controls, stainless steel front, cabinet base, 22.5" flue riser, 6" adjustable legs, CSA and NSF certifications, and a freestanding design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36.5-inch liquid propane restaurant range delivers consistent heat distribution across six star/sauté burners while sustaining high-volume production with a total of 198,000 BTU. Operators gain repeatable results and reduced cook time from a robust, service-oriented design that fits freestanding installations.
#@@# Frontline Heat#@#
Six star/sauté burners provide concentrated output for rapid searing and sauté operations, totaling 198,000 BTU to support simultaneous high-load cooking. Chefs maintain temperature under continuous use while manual controls enable direct, tactile adjustment.
#@@# Serviceable Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a durable envelope that resists corrosion and simplifies daily cleaning. Kitchen teams access panels and components for routine maintenance, reducing downtime and preserving long-term performance.
#@@# Integrated Storage#@#
A single cabinet base supplies enclosed storage for pans and tools directly beneath the cooking surface, optimizing kitchen workflow and minimizing trips to remote storage areas. Staff keep essential items within reach, enhancing station efficiency during peak periods.
#@@# Vented Backriser#@#
A 22.5-inch flue riser with hi-shelf provides a dedicated vent path and elevated shelf capacity for holding pans and staging plates. Line cooks stage plated items and clear workspace quickly while the riser manages exhaust routing consistent with commercial kitchen layouts.
#@@# Regulatory Compliance#@#
This unit carries CSA and NSF certifications, signaling compliance with applicable safety and sanitation standards for commercial foodservice equipment. Purchasing agents and facility managers achieve code alignment and simplify inspection readiness.
#@@# Service Support#@#
Qualifying units participate in the manufacturer’s Service First program, which streamlines access to parts and authorized repair resources.
#@@#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 and remove debris to maintain consistent flame and heat output. Degrease grates and stainless surfaces with a nonabrasive detergent and warm water; rinse and dry thoroughly to prevent corrosion. Verify standing pilot operation and clean pilot openings with compressed air. Lubricate control valves quarterly per manufacturer guidelines. Confirm vent clearance and level installation to ensure safe combustion and efficient operation.