This liquid propane restaurant range delivers focused heat and reliable oven operation to keep service moving and menus consistent. Operators will value durable stainless-steel construction and a design that reduces downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the appliance before cleaning. Remove griddle debris with a scraper, then wash with a mild detergent and warm water; rinse and dry. Clean oven interior with non-abrasive cleaner and remove the single rack to wash separately. Vacuum or brush condenser and vents on the 22.5" flue riser to remove grease. Wipe stainless steel surfaces with a soft cloth and approved cleaner. Inspect seals and thermostatic controls; replace worn parts to prevent failures.#@@#Additional Info#@#Southbend’s 436D-3T-LP 36" liquid propane range delivers 109,000 BTU, features a 36.5" width, thermostatic griddle controls, a single oven, and stainless steel exterior. It has a 22.5" flue riser, 6" adjustable legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
This liquid propane restaurant range delivers focused heat and reliable oven operation to keep service moving and menus consistent. Operators will value durable stainless-steel construction and a design that reduces downtime.
Thick .500 inch plate provides even heat transfer and sustained searing across the 36 inch top. Chefs achieve consistent color and texture when preparing high volumes of proteins and sandwiches.
Controls maintain preset surface temperatures to prevent fluctuations during heavy use. Staff maintain repeatable results across long shifts with reduced monitoring.
Total rated input of 109,000 BTU supports rapid heat recovery and simultaneous cooking tasks. Kitchens achieve higher throughput when running the griddle and oven together.
One standard oven with battery spark ignition accommodates sheet pans and full trays for roasting or holding. Line cooks rely on the oven for batch cooking while the griddle handles short-interval items.
A 22.5 inch flue riser with a heavy duty shelf and backriser channels heat and steam away from the workline. Managers preserve kitchen sightlines and reduce hood load with organized exhaust management.
Stainless steel front, sides and shelf combine corrosion resistance with straightforward cleaning protocols. Teams lower maintenance time while meeting NSF certification requirements.
Six inch stainless steel adjustable legs level the unit on uneven floors and simplify sanitation beneath the range. The product qualifies for a service program to support uptime and planned maintenance schedules.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent flame patterns. Drain and clean grease troughs after each service to prevent buildup and fire risk. Calibrate thermostatic controls monthly with a certified thermometer per CSA guidelines. Tighten gas fittings quarterly and check for leaks with a soap solution. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth; polish according to manufacturer recommendations to protect the finish.