Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines high output with consistent temperature control, enabling continuous service without sacrificing cook quality. Restaurant operators will find the unit engineered to handle sustained cycles while maintaining precise oven performance and charbroiler results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and racks; soak in hot water with degreaser for 15–30 minutes. Scrub burners and charbroiler top with a nylon brush; avoid abrasive pads on stainless steel. Wipe oven interior with mild soap; remove carbon deposits with a stainless-safe scraper. Clean vent riser and condenser areas to prevent grease buildup. Dry all components before reconnecting gas and power. Regular cleaning reduces bacteria, fire risk, energy use, and equipment wear.#@@#Additional Info#@#Southbend's 4364A-2CR-LP 48" liquid propane range delivers 162,000 BTU with two burners, a 24" charbroiler, and a convection oven; stainless steel, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 48-inch liquid propane restaurant range combines high output with consistent temperature control, enabling continuous service without sacrificing cook quality. Restaurant operators will find the unit engineered to handle sustained cycles while maintaining precise oven performance and charbroiler results.
#@@# Cooktop Power#@#
Two high-intensity burners deliver immediate heat for searing and rapid boil tasks, producing a combined total of 162,000 BTU that supports simultaneous high-volume cooking. Operators will appreciate manual controls that allow direct adjustment of flame for rapid response during service.
#@@# Charbroiler Section#@#
A 24-inch charbroiler integrates with the cooktop to create direct radiant heat ideal for grilling proteins and producing char marks under continuous use. Chefs receive concentrated grilling capacity without adding a separate appliance footprint.
#@@# Oven Capacity#@#
A convection oven offers 70.9 cubic feet of usable volume and three racks, supporting batch baking, roasting, and holding functions that streamline back-of-house flow. Staff will gain consistent heat distribution from the battery spark ignition system for reliable cycle starts.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplify cleaning routines in high-traffic kitchens. Adjustable six-inch legs allow precise leveling on uneven floors to maintain stability and meet sanitation requirements.
#@@# Ventilation Configuration#@#
The unit ships with a 22.5-inch flue riser and high shelf to direct exhaust and provide auxiliary staging space above the range. Kitchen planners will find the riser height supports canopy alignment and improves clearance for ventilation systems.
#@@# Service Compliance#@#
The range carries CSA and NSF certifications and features standing pilot ignition plus a spring-assisted, counterweight oven door for safe operation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gas connections and regulator monthly; shut off supply before tightening fittings and verify no leaks with approved solution. Clean charbroiler grates after each service using a stainless brush and hot water to prevent buildup. Empty grease traps daily and sanitize with NSF-approved detergent. Calibrate oven thermostat quarterly and replace worn door gaskets to maintain consistent temperatures. Level unit and verify 6" adjustable legs remain secure for safe operation.