Built to meet high demand without sacrificing control, this commercial gas range delivers concentrated power and consistent results for busy kitchens and institutional foodservice operations. Operators benefit from five burners that support simultaneous high-heat cooking and a convection oven that maintains even temperatures for baking and roasting. Facilities enjoy robust construction and service credentials that fit professional workflows and maintenance programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off LP supply before cleaning. Remove grates and racks; soak in warm, soapy water and scrub. Wipe stainless steel surfaces with mild detergent; rinse and dry to prevent corrosion. Degrease burners and backriser vent; clear debris from pilot and burner ports. Clean oven interior after cooling with approved cleaners; dry racks and reinstall. Clean condenser coils and inspect seals weekly for safety and efficiency.#@@#Additional Info#@#Southbend’s 4366A-LP 36.5" liquid propane range delivers 211,000 BTU with five burners and a convection oven. It has a stainless steel front, a 22.5" flue riser, 6" adjustable legs, CSA and NSF certifications, and weighs 660 pounds.#@@#General Info#@#Description #@#
Built to meet high demand without sacrificing control, this commercial gas range delivers concentrated power and consistent results for busy kitchens and institutional foodservice operations. Operators benefit from five burners that support simultaneous high-heat cooking and a convection oven that maintains even temperatures for baking and roasting. Facilities enjoy robust construction and service credentials that fit professional workflows and maintenance programs.
#@@# Gas Heat Assembly#@#
Five burners deliver focused output across a 36.5-inch cooktop, featuring three star sauté units in front and two Pyromax burners in the rear to balance searing and simmering tasks. This configuration supports rapid throughput while allowing chefs to stage high and low heat zones for complex menus.
#@@# Convection Oven#@#
A single convection oven provides uniform heat distribution and includes three racks for flexible load sizes, enabling consistent sheet pan roasting and baking. Battery spark ignition simplifies startup and reduces downtime from electrical dependence.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and tolerate frequent cleaning cycles in commercial kitchens. This finish maintains sanitary surfaces and supports long service life under heavy use.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with a high shelf integrates venting and storage, placing utensils and pans within reach while channeling exhaust away from the work area. The elevated shelf promotes organization and increases usable workspace on a compact footprint.
#@@# Adjustable Support#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and even cooking planes. Stable installation reduces stress on components and improves seal integrity for the oven cavity.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner flames weekly and adjust air shutters for a steady blue cone for complete combustion and efficient heat transfer. Remove and degrease grates and burner caps after service using a nonabrasive cleaner; rinse and dry to prevent corrosion. Vacuum the oven cavity and clean racks with a stainless-safe detergent, then check battery spark ignition components and pilot tubes for soot or blockage. Monitor door seals for deformation and replace when gaps exceed 1/8 inch.