Stop sacrificing output for reliability. This 36.5-inch liquid-propane restaurant range delivers 114,000 BTU across cooktop and griddle configurations while maintaining consistent oven performance, allowing kitchens to sustain high-volume service without losing control or uptime. Facility managers and culinary teams benefit from a compact footprint with a robust stainless steel exterior and service-ready features designed for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a damp cloth and mild detergent. Scrape griddle residue when hot using a blade, then deglaze with warm water and mild soap. Clean oven interior with non-abrasive cleaner; rinse and dry. Vacuum condenser coils and wipe stainless steel surfaces with a soft cloth and approved cleaner. Check seals and vents; replace worn parts. Regular cleaning prevents contamination, fires, higher energy use, and equipment failure.#@@#Additional Info#@#Southbend's H4361D-2GR-LP 36" liquid propane range delivers 114,000 BTU with two burners, a 24" griddle, manual controls, an electric oven with one rack, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This 36.5-inch liquid-propane restaurant range delivers 114,000 BTU across cooktop and griddle configurations while maintaining consistent oven performance, allowing kitchens to sustain high-volume service without losing control or uptime. Facility managers and culinary teams benefit from a compact footprint with a robust stainless steel exterior and service-ready features designed for continuous operation.
#@@# Burners With Griddle#@#
Two non-clog open burners supply rapid heat for pots and kettles, while a 24-inch right griddle provides continuous flat-top cooking for short-order menus. Chefs achieve high throughput and consistent searing across the 37.00-inch cooktop area, while operators enjoy simplified cleaning due to lift-off grates and standard griddle surfaces.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser provide corrosion-resistant protection and simplify sanitation protocols in institutional kitchens. Maintenance teams can reduce abrasive cleaning cycles and prolong service life through durable exterior panels that resist warping under repeated heat cycles.
#@@# Electric Standard Oven#@#
An electric hybrid standard oven with one rack supports baking, roasting, and holding functions while freeing gas capacity for the top burners and griddle. Staff can control oven temperature manually to match recipe requirements, and the spring-assisted, counterweight oven door reduces strain during frequent loading and unloading.
#@@# High Heat Output#@#
The unit generates a total of 114,000 BTU to support simultaneous high-load cooking tasks, enabling rapid recovery when switching between large pots and griddle work. Kitchen planners can allocate station duty confidently, knowing the range sustains peak demand without extended temperature lag.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect gas connections and burners weekly; tighten fittings and remove debris to maintain efficient combustion. Clean griddle and burner surfaces after each shift using approved cleaners and nonabrasive pads to prevent carbon buildup. Check oven door hinge and springs monthly; lubricate pivot points and verify counterweight balance. Level the unit and confirm 6" adjustable legs secure to avoid heat unevenness. Replace worn gaskets and test pilots for reliable ignition.