For high-volume kitchens needing consistent output, this liquid propane restaurant range ensures reliable heat control and integrated griddle performance. Designed for commercial use, it delivers 114,000 BTU total input with thermally regulated oven and griddle zones, maintaining production rates and temperature stability. Ideal for restaurant operators, foodservice managers, and hospitality engineers, it combines burners, a griddle, and an electric oven for multi-station workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and electric. Cool unit fully. Remove grates and 24" griddle plate. Scrape debris, clean with mild detergent and warm water. Use non-abrasive pad on stainless steel, griddle stone or scraper on griddle, then apply food-safe oil. Vacuum condenser and flue riser for grease. Rinse, dry, and reassemble. Deep clean weekly to prevent bacteria, fires, energy waste, and equipment failure.#@@#Additional Info#@#Southbend H4361D-2TR-LP 48" liquid propane range delivers 114,000 BTU with two burners, 24" griddle, stainless steel build, thermostatic controls, hybrid oven, flue riser, and NSF/CSA certifications for commercial use.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent output, this liquid propane restaurant range ensures reliable heat control and integrated griddle performance. Designed for commercial use, it delivers 114,000 BTU total input with thermally regulated oven and griddle zones, maintaining production rates and temperature stability. Ideal for restaurant operators, foodservice managers, and hospitality engineers, it combines burners, a griddle, and an electric oven for multi-station workflows.
#@@# Two Open Burners#@#
Two non-clog burners provide high-heat zones for searing and boiling, offering substantial surface power for pans and kettles. Operators can handle multiple tasks while maintaining flame integrity and simplifying maintenance with lift-off service access.
#@@# Right Griddle Plate#@#
The 24" griddle on the right offers a flat-top surface for high-throughput items like sandwiches and breakfast. Thermostatic control ensures consistent cook times and reduces batch variability.
#@@# Electric Oven Module#@#
The hybrid electric oven provides 70.9 cubic feet of cooking space with interior dimensions of 26.00" W x 26.50" D x 14.00" H. It includes one rack for sheet pans. A spring-assisted door minimizes fatigue and ensures smooth operation during busy periods.
#@@# Thermostatic Controls#@#
Manual thermostatic controls regulate oven and griddle temperatures, enabling precise settings and repeatable results. Standing pilot systems ensure reliable ignition and reduce temperature variance for continuous use.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning, meeting NSF standards. The 22.5" flue riser with hi-shelf adds vertical storage and aligns with kitchen ventilation.
#@@# Serviceable Design#@#
The unit’s 6" adjustable legs allow under-range cleaning and leveling on uneven floors. Accessible service points minimize downtime and simplify maintenance.
#@@#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#@#Maintain the Southbend H4361D-2TR-LP by inspecting burner ports weekly and clearing debris with a nonmetal brush to ensure consistent flame patterns. Clean griddle and grates after each service using a scraper and food-safe degreaser; rinse and dry thoroughly. Vacuum condenser and ventilation openings monthly to prevent heat buildup. Lubricate hinge pivots quarterly and verify thermostatic control calibration biannually. Replace worn door gaskets immediately.