Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range combines a robust 114,000 BTU output with thermostatic regulation and an electric convection oven to deliver consistent cooking results during high-volume service periods. Operators gain the capacity to run intense production while preserving product quality through precise heat management and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at the valve. Remove grates, burners, and racks. Scrape heavy grease from griddle and cooktop; use a degreaser rated for stainless steel. Wipe interior and exterior with mild detergent and warm water; avoid abrasive pads. Clean condenser coils and remove debris to improve efficiency. Inspect door seals and vents; replace worn parts. Rinse thoroughly and dry with a clean cloth. Reassemble components and restore power and gas after confirming dryness.#@@#Additional Info#@#Southbend’s H4361A-2TL-LP 48" liquid propane range delivers 114,000 BTU with two burners, a 24" griddle, manual controls, an electric convection oven with three racks, stainless steel exterior, 6" legs, 120V, 5.9A, and NSF, CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 48-inch liquid propane restaurant range combines a robust 114,000 BTU output with thermostatic regulation and an electric convection oven to deliver consistent cooking results during high-volume service periods. Operators gain the capacity to run intense production while preserving product quality through precise heat management and durable construction.
#@@# Burners With Griddle#@#
Two non-clog burners sit alongside a 24-inch left griddle, providing flexible cooktop zoning for simultaneous frying, sautéing, and griddling. Chefs maintain steady surface temperatures while the griddle efficiently handles continuous flat-top tasks without cross-interference between zones.
#@@# Thermostatic Controls#@#
Thermostatic controls offer repeatable temperature settings for both the griddle and oven, reducing variability across shifts. Kitchen staff achieve consistent doneness and minimize waste by relying on setpoint control instead of constant manual adjustments.
#@@# Electric Convection Oven#@#
The unit features an electric hybrid convection oven with three racks and a total oven volume of 70.9 cubic feet, enabling even heat distribution and faster cooking cycles. Cooks can load multiple pans and expect uniform results, enhancing throughput for batch baking, roasting, or holding.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser provide corrosion resistance and simplify cleaning routines in demanding commercial environments. Maintenance teams can reduce downtime and maintain sanitary surfaces with straightforward wipe-down procedures.
#@@# Service-Ready Design#@#
A spring-assisted, counterweight oven door and 6-inch adjustable legs streamline daily operations by easing access and allowing precise leveling on uneven floors. Service technicians can access components more quickly due to the freestanding configuration and standard service pathways.
#@@#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 grates weekly, removing debris and carbon with a brass brush and vacuum. Drain and clean the 24" griddle plate after each service; use a stainless scraper, warm water, and neutral pH detergent, then season with a thin oil coat. Verify thermostatic controls monthly with a digital thermometer and adjust as needed. Tighten gas fittings quarterly with a leak detection solution and confirm 114,000 BTU delivery under load. Clean condenser and airways semiannually.