Stop sacrificing output for control. This commercial range combines powerful heat, robust construction, and practical serviceability to support continuous kitchen operations without compromise. Designed for high-volume foodservice environments, the unit delivers concentrated thermal power and organized workflow integration to keep lines moving and menus consistent.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the main valve before cleaning. Remove racks and grates; soak in hot, soapy water and scrub. Wipe stainless steel exterior with mild detergent and a soft cloth. Clean oven interior with approved cleaner; rinse and dry. Degrease charbroiler and backriser; remove grease to reduce fire risk. Vacuum condenser coils and vents for efficiency. Inspect door seals and replace if cracked. Reconnect power and gas after the unit is dry.#@@#Additional Info#@#Southbend’s 4364D-2CL-LP 48" liquid propane range delivers 175,000 BTU with a 37" charbroiler, two burners, one oven with battery spark ignition, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial range combines powerful heat, robust construction, and practical serviceability to support continuous kitchen operations without compromise. Designed for high-volume foodservice environments, the unit delivers concentrated thermal power and organized workflow integration to keep lines moving and menus consistent.
#@@# High Heat Output#@#
Delivering 175,000 BTU of total heat, this freestanding range brings rapid boil times and high searing capacity to busy kitchens. Operators achieve faster cook cycles and consistent temperature recovery during peak service periods.
#@@# Charbroiler Integration#@#
A full 24-inch charbroiler segment integrates directly on the left side of the top, enabling direct grilling and char production alongside conventional burners. Chefs gain grill capabilities without a separate appliance, reducing footprint and streamlining station layout.
#@@# Dual Burner Top#@#
Two heavy-duty burners, including one star sauté head and one non-clog burner, provide targeted high-intensity output and resistance to debris buildup. Line cooks benefit from reliable ignition and sustained flame control for sautéing, boiling, and pan work.
#@@# Oven Capacity#@#
The standard oven with a single rack and 70.9 cubic feet nominal volume supports sheet pans and heavy production loads within interior dimensions of 26.00 inches wide by 26.50 inches deep by 14.00 inches high. Staff can roast, bake, and hold multiple items with predictable thermal performance.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation during routine cleaning cycles. Facilities managers gain longevity and visual continuity within professional kitchen environments.
#@@# Service And Safety#@#
The unit uses standing pilot ignition and battery spark for oven ignition, features a spring-assisted counterweight oven door, and meets CSA and NSF certifications.
#@@#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 ports weekly; remove debris with a brass brush and check flame profile—adjust air shutters for steady blue flames. Clean stainless steel surfaces daily with a neutral pH detergent and soft cloth; rinse and dry to avoid spotting. Empty oven crumbs and charbroiler ash after each shift; vacuum loose particles and wipe surfaces with a heat-safe degreaser. Verify gas supply fittings monthly; apply leak detection solution and tighten fittings if bubbles appear.