Built for continuous kitchen service and engineered to perform under constant demand, this 36-inch liquid propane restaurant range delivers focused power and operational resilience. Immediate heat from four burners, plus an integrated left griddle, allows staff to execute multiple cooking tasks simultaneously without delays. Restaurant teams benefit from consistent output, simplified maintenance access, and durable construction that supports high-volume menus and long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent to eliminate foodborne bacteria. Scrape griddle residue, then clean with a non-abrasive pad and warm soapy water to reduce grease and fire risk. Vacuum condenser coils and clean vents to improve efficiency and lower energy bills. Inspect seals and moving parts; tighten or replace worn components to prevent breakdowns. Dry all surfaces completely before reconnecting power.#@@#Additional Info#@#Southbend’s 4364C-1G-LP 36" Liquid Propane range delivers 150,000 BTU with four burners and a 12" griddle, stainless steel front, cabinet base, adjustable legs, flue riser with shelf, manual controls, NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for continuous kitchen service and engineered to perform under constant demand, this 36-inch liquid propane restaurant range delivers focused power and operational resilience. Immediate heat from four burners, plus an integrated left griddle, allows staff to execute multiple cooking tasks simultaneously without delays. Restaurant teams benefit from consistent output, simplified maintenance access, and durable construction that supports high-volume menus and long shifts.
#@@# Front Burners#@#
High-output front star and sauté burners provide rapid boiling and precise sear control where chefs need it most. Operators achieve faster cook cycles and improved plate throughput, while the non-clog design minimizes downtime from burner blockages.
#@@# Left Griddle Plate#@#
A 12-inch griddle on the left expands menu flexibility for eggs, sandwiches, and flat-top items without needing a separate appliance. Kitchen staff maintain a continuous service flow by preparing griddle items alongside pot and pan work on adjacent burners.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning routines in busy kitchens. Managers can preserve equipment appearance and hygiene while crews spend less time on maintenance.
#@@# Powerful Heat Output#@#
A total of 150,000 BTU supplies strong, even heat across burners and griddle to handle large pans and frequent use. Chefs can control intense heat for rapid reductions and high-heat techniques with manual valve precision.
#@@# Functional Base Storage#@#
An enclosed cabinet base provides secure storage for pans, tools, or service supplies close to the cookline. Line cooks reduce travel time for frequently used items, maintaining faster ticket times.
#@@# Venting And Shelf#@#
A 22.5-inch flue riser with a hi-shelf creates overhead storage and a defined vent path for kitchen exhaust integration. Line setup benefits from a stable shelf height for plating and compliance-ready vent clearance.
#@@#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 griddle daily; remove debris and flush pilot lines to prevent clogging. De-energize gas supply before disassembly. Clean stainless surfaces with nonabrasive cleaner and soft cloth to preserve finish. Scrape griddle at operating temperature, then apply light oil to season a 1/2" plate. Verify door seals, adjustable legs, and flue riser alignment weekly. Schedule qualified CSA-certified technician service annually to verify gas pressure and controls.