Stop compromising output when demand rises. This commercial range delivers concentrated heat and structured control, ensuring kitchens maintain consistent throughput and stable cooking quality during continuous use. Designed for high-volume environments, this unit combines two power burners with a right-side griddle and an electric convection oven, allowing for multiple cooking tasks without workflow interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut off propane before cleaning. Remove grates and burner caps; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Clean griddle with a scraper while warm, then apply oil. Vacuum debris from flue riser and coils monthly. Inspect seals and thermostatic controls; tighten or replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend's H4361A-2TR-LP offers 114,000 BTU with two liquid propane burners, a 24" griddle, manual controls, electric convection oven with three racks, stainless steel exterior, 6" adjustable legs, 120V, 22.5" flue riser, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising output when demand rises. This commercial range delivers concentrated heat and structured control, ensuring kitchens maintain consistent throughput and stable cooking quality during continuous use. Designed for high-volume environments, this unit combines two power burners with a right-side griddle and an electric convection oven, allowing for multiple cooking tasks without workflow interruptions.
#@@# High BTU Capacity#@#
Two high-output burners and a griddle provide a combined 114,000 BTU, enabling rapid searing, boiling, and griddle tasks simultaneously. Operators gain the capacity to process large orders while maintaining steady temperature control across the cooktop.
#@@# Right Griddle Integration#@#
A 24-inch griddle positioned on the right integrates seamlessly with open burners, expanding menu flexibility for breakfast service, sandwiches, and quick-sear items. Chefs achieve consistent contact heat and uniform browning, which reduces cook time per portion.
#@@# Electric Convection Oven#@#
An electric hybrid convection oven ensures even heat distribution for baking, roasting, and holding applications within a single compartment. The oven features three racks and a nominal volume of 70.9 cubic feet, accommodating multiple pans for staggered production.
#@@# Thermostatic Controls#@#
Manual thermostatic controls allow for direct, responsive adjustments for both griddle and oven temperatures, maintaining process repeatability. Staff can quickly tune settings to match recipe requirements, reducing product variability.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and facilitate easy cleaning in commercial environments. The robust exterior withstands daily rigorous use and simplifies sanitation protocols.
#@@#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#@#Perform daily visual checks of burner flames, griddle surface, oven seals, and control knobs for consistent operation and fault identification. Clean burners and grates after each service with a nonabrasive brush and food-safe solvent; remove carbon buildup to maintain 114,000 BTU output. Drain and wipe the griddle plate, then season per manufacturer instructions. Inspect and tighten gas fittings monthly; apply leak detection solution and repair leaks.