For high-volume kitchens needing consistent output and durability, this liquid propane restaurant range delivers commercial-grade performance with controllable heat and serviceability. It produces 162,000 BTU across six non-clog burners for simultaneous high-throughput cooking, while a hybrid electric oven ensures reliable baking and holding capacity. Stainless steel surfaces and a 22.5” flue riser with hi-shelf combine durability with storage and ventilation management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the propane supply. Remove grates and wipe burners with a soft brush and mild detergent; rinse and dry. Clean oven interior with non-abrasive cleaner; remove the single rack and wash in warm, soapy water. Degrease backriser, hi-shelf and flue riser. Vacuum condenser areas and check 6" adjustable legs for stability. Inspect seals and spring-assisted oven door for wear. Reconnect power and propane only after components are fully dry.#@@#Additional Info#@#Southbend's H4362D-LP 36" propane range offers 162,000 BTU, six burners, 37" cooktop, hybrid electric oven, stainless steel build, 22.5" flue riser, 6" legs, CSA/NSF certified, manual controls, and freestanding setup.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent output and durability, this liquid propane restaurant range delivers commercial-grade performance with controllable heat and serviceability. It produces 162,000 BTU across six non-clog burners for simultaneous high-throughput cooking, while a hybrid electric oven ensures reliable baking and holding capacity. Stainless steel surfaces and a 22.5” flue riser with hi-shelf combine durability with storage and ventilation management.
#@@# Six Non-Clog Burners#@#
Each burner provides steady heat for pan-to-pan consistency during peak service. The non-clog design minimizes downtime by reducing blockages, ensuring continuous operation in busy environments.
#@@# 162,000 BTU Output#@#
High power supports rapid searing, boiling, and multi-station cooking without thermal delays. Operators can scale production while maintaining control across diverse menu needs.
#@@# Hybrid Electric Oven#@#
The oven offers stable temperatures for baking and roasting. A single rack accommodates full-size sheet pans, ensuring consistent results and reducing batch variability.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, backriser, and hi-shelf resist corrosion and simplify cleaning. Smooth surfaces and welded seams support compliance with institutional cleaning standards.
#@@# Adjustable 6" Legs#@#
Six-inch adjustable legs ensure precise leveling on uneven floors, maintaining safety and optimal gas pressure. Field adjustment simplifies installation and aligns with existing workflows.
#@@# Spring-Assisted Oven Door#@#
The spring-assisted door provides controlled access, reducing operator fatigue and enhancing safety by preventing sudden closures.
This freestanding range meets CSA and NSF certifications, fits a 36" model width, and features a 37.00" cooktop with a 13.00" oven depth for easy installation. Weighing 660 pounds, it qualifies for service programs to support maintenance and reduce disruptions.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend H4362D-LP by cleaning burner ports weekly with a soft brush to prevent clogs and ensure uniform flame. Degrease stainless steel with mild cleaner; rinse and dry to avoid spots. Inspect door springs monthly; tighten hinges and calibrate seals. Flush oven interior after heavy use; clean racks with soapy water. Check gas connections quarterly; document readings per CSA and NSF guidance.