Handle peak service with equipment that delivers steady heat, rapid recovery, and reliable uptime. This 36-inch liquid propane restaurant range produces 96,000 BTU to drive continuous griddle throughput, while a convection oven adds roasting and baking capacity for backline flexibility. Operators gain consistent surface temperature across a 1/2-inch plate and a durable stainless steel exterior built for daily cleaning and high use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power or shut gas at the valve before cleaning. Remove grates and racks; soak in warm water with detergent and scrub with non-abrasive pads. Scrape the griddle surface while warm, then wash with mild soap and rinse. Clean the oven interior with a high-temperature cleaner, wipe seals, and dry. Vacuum vents to remove grease buildup. Inspect door gaskets and burners; replace worn parts. Maintain cleaning records for CSA and health inspections.#@@#Additional Info#@#Southbend’s 436A-3G-LP 36" liquid propane range delivers 96,000 BTU with a 1/2" griddle top and convection oven. Features include stainless steel, 6" adjustable legs, hi-shelf backriser, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle peak service with equipment that delivers steady heat, rapid recovery, and reliable uptime. This 36-inch liquid propane restaurant range produces 96,000 BTU to drive continuous griddle throughput, while a convection oven adds roasting and baking capacity for backline flexibility. Operators gain consistent surface temperature across a 1/2-inch plate and a durable stainless steel exterior built for daily cleaning and high use.
#@@# Griddle Surface#@#
Engineers sized the 36-inch griddle to balance contact area and heat density for uniform cooking across full pans. Chefs achieve even searing with a 1/2-inch thick plate that resists warping and maintains consistent hot zones during sequential cook cycles.
#@@# High Heat Output#@#
The unit delivers 96,000 BTU total, enabling rapid heat-up and fast recovery under load. Kitchens complete high-volume tasks without prolonged cool-down periods, reducing ticket times and improving line flow.
#@@# Convection Oven#@#
A convection oven with battery spark ignition adds controlled, circulated heat for baking, roasting, and holding. Staff load three included racks to handle batch production while fans promote even results and reduced cook times.
#@@# Stainless Construction#@#
A stainless steel front, sides, shelf, and flue riser provide corrosion resistance and straightforward sanitation. Teams perform routine cleaning quickly, preserving finish and meeting health code expectations.
#@@# Vent With Shelf#@#
A 22-1/2-inch flue riser with a hi-shelf integrates ventilation and storage to keep tools within reach and maintain clear workspace flow. Chefs store pans or utensils on the shelf while the riser channels exhaust away from the cooking line.
#@@# Adjustable Support#@#
Six-inch adjustable legs allow on-site leveling to ensure stable operation on imperfect floors and comply with installation requirements. Technicians set precise height for ergonomic workstations and secure attachment.
#@@#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#@#Clean burners and griddle daily with a nonabrasive scraper and warm, soapy water to prevent carbon buildup. Inspect and tighten gas fittings weekly; replace damaged seals immediately. Drain and wipe oven cavity after cool-down; remove racks and soak in degreaser. Brush condenser and ventilation paths monthly to maintain airflow. Calibrate thermostat quarterly and document adjustments. Use manufacturer-authorized parts for repairs to ensure CSA compliance.