Stop compromising throughput for control. This 36.5-inch liquid propane restaurant range combines robust heat capacity with precise manual controls to support continuous service in high-demand kitchens. Operators receive a gas-powered platform that balances rapid surface cooking, a full griddle, and an oven for simultaneous production of multiple menu items.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates, burner caps, and the griddle plate; soak in warm, soapy water and scrub with a nonmetal brush. Wipe stainless surfaces with a mild detergent and soft cloth; avoid abrasive pads. Vacuum condensers and clean the flue riser shelf to prevent grease buildup. Inspect seals and controls; tighten or replace worn parts. Dry all components fully before reassembly and reconnecting power to maintain safety, efficiency, and CSA compliance.#@@#Additional Info#@#The Southbend 4363D-1G-LP 36.5" liquid propane range delivers 195,000 BTU with four burners and a 12" griddle; features manual controls, a standard oven, stainless steel front, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36.5-inch liquid propane restaurant range combines robust heat capacity with precise manual controls to support continuous service in high-demand kitchens. Operators receive a gas-powered platform that balances rapid surface cooking, a full griddle, and an oven for simultaneous production of multiple menu items.
#@@# Burners With Griddle#@#
Four star sauté burners deliver concentrated heat across standard grates, while a left-side 12-inch griddle provides a flat-top option for items requiring direct contact. Chefs obtain 195,000 BTU total output to maintain consistent searing, boiling, and pan work during peak periods.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and surface integrity for daily commercial use. Kitchen staff benefit from surfaces that withstand rigorous cleaning cycles and retain a professional appearance over years of operation.
#@@# Oven Capacity#@#
A single standard oven includes one rack and battery spark ignition to support baking, roasting, or holding tasks without relying on external ignition sources. Culinary teams expand menu throughput by roasting or holding products while the top maintains continuous cooking operations.
#@@# Service Access And Compliance#@#
Designed with a 22.5-inch flue riser and accessible components, the unit simplifies routine maintenance and inspection workflows. Facilities managers gain reduced downtime because technicians can reach critical parts more quickly, and certifications including CSA and NSF confirm regulatory alignment.
#@@# Installation And Stability#@#
Freestanding installation and 6-inch adjustable legs enable level placement on uneven floors and straightforward repositioning within kitchen footprints. Operations achieve consistent cooking performance and safe ergonomics through precise leveling and stable support.
#@@#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 soot or food debris; remove grates and scrub with a nylon brush and warm, soapy water, then dry thoroughly before reassembly. Empty and clean the 12" griddle surface after each service using a scraper and hot water, then season with a thin film of oil when cool. Verify standing pilot and battery spark ignition function monthly; replace batteries and tighten connections as needed. Calibrate oven temperature quarterly and check door seals for wear.