Stop settling for equipment that slows service or yields inconsistent results. This commercial liquid propane range combines high output and integrated charbroiler capacity to handle peak periods while maintaining precise control and consistent heat distribution. Operators will benefit from robust construction and certified compliance for dependable daily performance in busy kitchens and foodservice facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe the stainless steel exterior with mild detergent and a soft cloth, then rinse and dry. Clean the oven interior after it cools; remove racks and wash separately. Clear flue riser and vents of grease buildup. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Southbend’s 436A-3C-LP 48" liquid propane range delivers 128,000 BTU with a 36" charbroiler and convection oven, stainless steel exterior, 6" adjustable legs, 22.5" flue riser, spring-assisted door, three racks, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service or yields inconsistent results. This commercial liquid propane range combines high output and integrated charbroiler capacity to handle peak periods while maintaining precise control and consistent heat distribution. Operators will benefit from robust construction and certified compliance for dependable daily performance in busy kitchens and foodservice facilities.
#@@# Stainless Steel Construction#@#
Heavy-gauge stainless steel front, sides, and shelf provide a rigid, corrosion-resistant exterior designed for constant use in commercial kitchens. Maintenance crews will find surfaces easy to clean, reducing downtime and supporting sanitary programs.
#@@# 128,000 BTU Total Output#@#
High combined heat output delivers rapid recovery and the ability to run multiple heavy-duty cooking tasks simultaneously. Chefs will maintain production rates for high-volume service without sacrificing temperature stability across units.
#@@# Integrated Charbroiler Top#@#
The charbroiler top spans the cookline and creates direct radiant searing and char for proteins and grill items, reducing the need for separate grilling equipment. Kitchen planners will consolidate footprint while expanding menu capability.
#@@# Convection Oven Included#@#
A single convection oven with battery spark ignition and three included racks supports roasting, baking, and finishing operations with even heat distribution. Production teams will load full pans into a 26.00 inch by 24.00 inch by 14.00 inch interior to increase throughput for plated service and catering prep.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs ensure secure leveling on uneven floors and permit sanitation access beneath the unit. Service technicians will align the range for stable operation and meet local code clearances without additional shims.
#@@#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 burner ports and pilot assemblies weekly; remove carbon with a brass brush and verify flame stability. Clean charbroiler grates and oven racks after each shift using approved degreaser; rinse and dry thoroughly. Lubricate door hinges and adjust spring-assisted counterweight quarterly. Level the unit and confirm 6" adjustable legs lock securely. Replace worn gaskets and verify gas fittings for leaks using a soap solution. Follow CSA and NSF guidelines for service intervals.