Built for high-volume kitchens that demand speed and consistent heat, this 36-inch liquid propane restaurant range delivers robust performance throughout service periods. Operators benefit from a total power output of 243,000 BTU and a six-burner cooktop that enables staff to execute multiple high-heat tasks simultaneously without any performance drop. Facility managers appreciate the stainless steel package and adjustable legs that simplify installation and support continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at valve before cleaning. Remove grates and burner caps; soak in warm, soapy water then scrub with a non-abrasive brush. Wipe stainless surfaces with mild detergent and soft cloth; rinse and dry to prevent corrosion. Clean oven interior after cooling: remove rack, use approved degreaser, scrub, rinse and dry. Vacuum condenser coils and clear flue riser weekly to improve efficiency and lower energy use. Check seals and pilot assembly; replace worn parts to avoid failures.#@@#Additional Info#@#The Southbend 4363D-LP 36" liquid propane range offers 243,000 BTU from six burners, a standard oven with battery ignition, stainless steel build, 22.5" flue riser, adjustable legs, and is CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand speed and consistent heat, this 36-inch liquid propane restaurant range delivers robust performance throughout service periods. Operators benefit from a total power output of 243,000 BTU and a six-burner cooktop that enables staff to execute multiple high-heat tasks simultaneously without any performance drop. Facility managers appreciate the stainless steel package and adjustable legs that simplify installation and support continuous use.
#@@# Six Burners#@#
Six open star-style burners produce the primary output, enabling rapid searing, boiling, and stock reduction across multiple pans. Technicians value the manual control layout that supports immediate response and straightforward service procedures.
#@@# High Heat Output#@#
A combined 243,000 BTU rating concentrates power where kitchens need it most, significantly reducing cook time for high-volume recipes. Chefs achieve consistent results when transitioning from sauté to boil, minimizing timing variance during peak periods.
#@@# Standard Oven#@#
A single standard oven with battery spark ignition accommodates full-size sheet pans and racks, extending production capacity for roasting and baking tasks. Staff can stage oven work while maintaining active stovetop operations to balance throughput effectively.
#@@# Heavy Duty Flue#@#
The 22.5-inch flue riser with a heavy-duty shelf provides ventilation clearance and an elevated staging surface for pans and small tools. Line cooks utilize the shelf to organize plates and keep finishing items within reach during service.
#@@# Stainless Construction#@#
The front, sides, and shelf are constructed from stainless steel to resist corrosion and simplify cleaning cycles under strict sanitation standards. Maintenance teams can complete routine wipe downs and deeper cleans with fewer specialized chemicals, enhancing uptime.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris with a brass brush to maintain stable flame patterns and heat output. Check and tighten gas fittings monthly; test for leaks using a soap solution and repair immediately if bubbles appear. Clean oven interior after heavy use with a noncaustic cleaner and scrape carbon deposits gently. Wipe stainless steel surfaces with a microfiber cloth and mild detergent, then dry to prevent spotting. Calibrate thermostat annually for accurate temperature control.