Stop sacrificing throughput for control. This liquid propane restaurant range delivers targeted heat, consistent griddle performance, and convection baking capacity to support continuous service in restaurants, campuses, hospitals, and large-scale foodservice operations. Founded in 1998, our B2B focus ensures parts availability and support structures aligned with demanding schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and unplug power. Remove grates and scrape excess grease from the 24" griddle with a griddle scraper. Wipe burner tops and grates with warm, soapy water; rinse and dry. Clean oven interior after it cools using a non-abrasive cleaner and a soft cloth; remove and wash three racks. Vacuum condenser area and backriser shelf to remove debris. Inspect door gasket and 6" adjustable legs; tighten or replace as needed to maintain performance and safety.#@@#Additional Info#@#Southbend H4361A-2GL-LP 36" liquid propane restaurant range delivers 114,000 BTU with two non-clog burners, left 24" griddle, electric hybrid convection oven with three racks, stainless steel construction, 6" adjustable legs, NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers targeted heat, consistent griddle performance, and convection baking capacity to support continuous service in restaurants, campuses, hospitals, and large-scale foodservice operations. Founded in 1998, our B2B focus ensures parts availability and support structures aligned with demanding schedules.
#@@# Two Non-Clog Burners#@#
Two non-clog burners provide 114,000 BTU total output for rapid heat-up and sustained searing. Operators gain predictable simmer-to-sear response, reducing cook time variability during high-volume shifts.
#@@# Left Griddle Surface#@#
The 24" left griddle combines flat-top cooking with burners to expand menu flexibility and streamline workflows. Chefs can run continuous griddle production while maintaining burner access for sautéing and boiling, reducing bottlenecks during peak service.
#@@# Electric Hybrid Oven#@#
An electric hybrid convection oven circulates air across a 70.9 cubic foot chamber with three adjustable racks. Electric heating and convection airflow shorten bake and roast cycles while promoting uniform product color and texture.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs provide durable corrosion resistance and simplify sanitation. Cleaning crews complete tasks faster while maintaining a professional appearance in high-traffic kitchens.
#@@# Flue Riser With Shelf#@#
A 22.5" flue riser with hi-shelf offers elevated storage and staging for pans and cookware. Keeping trays and utensils within sight reduces line travel and improves mise en place efficiency during peak runs.
#@@# Spring-Assisted Oven Door#@#
A spring-assisted oven door ensures controlled opening and closing, minimizing strain and reducing heat loss. Staff benefit from predictable motion when loading sheet pans or performing rapid changeovers.
#@@#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 weekly and clear debris with a brass brush to maintain flames. Wipe the stainless steel exterior with a pH-neutral cleaner, then polish with a microfiber cloth to prevent corrosion. Clean the griddle after each shift with a scraper and warm water; season with oil. Vacuum condenser and oven cavity monthly; soak racks in soapy water. Check door counterweight and gaskets quarterly; replace worn parts.