For high-volume kitchens needing consistent searing and oven capacity, this liquid-propane range delivers robust heat and commercial performance. It combines a 36" charbroiler top, full-sized oven, and 22.5" flue riser with hi-shelf to support continuous service and staging. Operators benefit from manual controls, stainless steel durability, and certified compliance for institutional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply. Allow unit to cool. Remove racks and charbroiler grates; soak in warm, soapy water. Wipe stainless steel surfaces with mild detergent and soft cloth. Clean oven interior and door gasket, avoiding abrasive pads. Vacuum condenser and flue riser to remove grease. Inspect and clean burners and pilot assembly; reassemble after components dry. Verify seals and springs. Restore power and test operation. Regular cleaning prevents contamination, fires, and costly downtime.#@@#Additional Info#@#Southbend 436D-3C-LP 36" liquid propane restaurant range delivers 141,000 BTU with a 36" charbroiler, spring-assisted oven door, one rack, 22.5" flue riser with shelf, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent searing and oven capacity, this liquid-propane range delivers robust heat and commercial performance. It combines a 36" charbroiler top, full-sized oven, and 22.5" flue riser with hi-shelf to support continuous service and staging. Operators benefit from manual controls, stainless steel durability, and certified compliance for institutional use.
#@@# Charbroiler Top#@#
The charbroiler provides targeted heat across a 37.00" cooktop, enabling direct searing for proteins and vegetables. Two heavy-duty burners deliver intense heat, reducing cook time and increasing throughput.
#@@# Oven Capacity#@#
The standard oven offers 70.9 cubic feet of volume with interior dimensions of 26.00" W x 26.50" D x 14.00" H, accommodating multiple sheet pans or racks. A spring-assisted, counterweight door ensures easy access and reduces fatigue during frequent use.
#@@# Total Heat Output#@#
The unit outputs 141,000 BTU, supporting simultaneous broiling and oven cooking without temperature drops. Liquid propane ensures stable flames for continuous service.
#@@# Construction And Stability#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify cleaning in foodservice environments. Six-inch adjustable legs enable quick leveling on uneven floors, ensuring safe operation and consistent cooking.
#@@# Controls And Electrical#@#
Manual controls provide direct, responsive adjustments, while the oven features battery spark ignition for reliable startup. The unit requires 120 V, 5.9 amps, single-phase power for ignition and accessories.
#@@# Certifications And Service#@#
CSA and NSF certifications ensure compliance for commercial kitchens, hospitals, schools, and hospitality venues. The design qualifies for the manufacturer’s Service First program, offering preventative maintenance and expedited repairs to minimize downtime.
#@@#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#@#Maintain the Southbend 436D-3C-LP by cleaning burners and charbroiler grates after each service to prevent grease buildup. Inspect and wipe stainless steel surfaces with a mild detergent; rinse and dry to prevent spotting. Vacuum condenser and vent openings monthly to ensure proper airflow. Check gas connections and standing pilot flames daily for proper ignition; tighten fittings if leakage appears. Lubricate oven door hinge and verify door seal integrity weekly.