For high-volume kitchens needing robust heat and consistent output, this 36" liquid propane restaurant range offers controlled griddle performance and convection oven capability. With 96,000 BTU capacity, heavy-duty construction, and commercial certifications, it ensures reliable service in restaurants, cafeterias, hospitals, and campus kitchens. Operators benefit from thermostatic griddle control and a convection oven with spark ignition, maintaining throughput and food quality under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Scrape griddle and wipe with cloth and mild detergent; rinse and dry. Remove oven racks and clean with warm, soapy water; scrub oven interior and vacuum debris from flue riser. Clean condenser and vents on backriser shelf to prevent grease buildup. Inspect door seals and legs; tighten fasteners. Reconnect gas only after unit is dry and leak-tested. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend 436A-3T-LP 36" liquid propane restaurant range delivers 96,000 BTU with a 36" griddle, thermostatic controls, one convection oven with three racks, .500" plate, stainless steel exterior, 22.5" flue riser and 6" adjustable legs.#@@#General Info#@#Description #@#
For high-volume kitchens needing robust heat and consistent output, this 36" liquid propane restaurant range offers controlled griddle performance and convection oven capability. With 96,000 BTU capacity, heavy-duty construction, and commercial certifications, it ensures reliable service in restaurants, cafeterias, hospitals, and campus kitchens. Operators benefit from thermostatic griddle control and a convection oven with spark ignition, maintaining throughput and food quality under continuous use.
#@@# Thermostatic Griddle Control#@#
Thermostatic controls regulate griddle surface temperature, ensuring consistent cooking zones across the .500" (1/2") plate. This reduces hot spots and variability, allowing precise targets for searing, holding, and finishing, improving yield consistency and reducing rework.
#@@# High Heat Output#@#
A 96,000 BTU total ensures rapid recovery for the griddle and oven, supporting high-volume cooking without significant temperature drops. Continuous production during peak periods is achievable while maintaining turnaround times.
#@@# Convection Oven Function#@#
The convection oven, with battery spark ignition and three racks, expands baking, roasting, and holding capacity. Uniform air circulation accelerates cook times and ensures even results across trays.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf resist corrosion and withstand frequent cleaning. The 22.5” flue riser with heavy-duty shelf integrates ventilation and provides a staging area for pans or small equipment.
#@@# Serviceability And Compliance#@#
This unit qualifies for the manufacturer Service First program and includes cCSAus, CSA Flame, CSA Star, and NSF certifications. Field technicians benefit from predictable access and replacement intervals, minimizing downtime and repair costs.
#@@# Installation Flexibility#@#
Freestanding with 6" adjustable legs, it levels on uneven floors and allows straightforward placement without custom anchoring.
#@@#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 for debris; scrape griddle surface after each use and season with a thin coat of cooking oil to prevent corrosion. Clean oven interior weekly; remove racks and soak in warm, soapy water, then dry before reinstalling. Vacuum condenser and vent areas monthly to maintain airflow. Check thermostatic controls and standing pilot monthly for proper operation and calibrate temperature settings quarterly. Tighten 6" legs and verify flue riser stability annually.