Stop sacrificing throughput for heat control. This 36" propane range delivers power across six burners and a hybrid electric convection oven, enabling continuous service in high-volume kitchens. Culinary teams gain predictable output, regulated temperatures, and durable construction for daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and unplug electric oven before cleaning. Remove grates, racks and crumb trays; soak in warm, soapy water and scrub with non-abrasive pads. Wipe stainless surfaces with mild detergent, rinse and dry to prevent corrosion. Clean burners and pilot ports with a soft brush; clear clogged ports to ensure consistent flame. Vacuum condenser coils and vents to improve efficiency. Inspect door seals and hinges; replace worn parts. Allow components to dry fully before restoring power.#@@#Additional Info#@#The Southbend H4364A-LP 36" liquid propane range delivers 198,000 BTU with six burners, an electric hybrid convection oven with three racks, stainless steel exterior, 22.5" flue riser with shelf, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for heat control. This 36" propane range delivers power across six burners and a hybrid electric convection oven, enabling continuous service in high-volume kitchens. Culinary teams gain predictable output, regulated temperatures, and durable construction for daily use.
#@@# Six Burners#@#
Six burners combine three star/sauté units in front with three non-clog units in back, balancing high-heat searing and steady simmering. Operators achieve multi-pot production while reducing clog-related downtime through accessible design.
#@@# Total Heat Output#@#
The system provides 198,000 BTU total, supporting rapid boil-off and fast recovery for large stock pots and kettles. Kitchens maintain consistent cook times during peak periods, minimizing batch variability.
#@@# Hybrid Convection Oven#@#
An electric hybrid convection oven integrates with the gas top to expand menu capability for roasting and baking. The oven includes three racks and 132.3 cubic feet nominal volume, enabling multiple pans and consistent thermal distribution.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser deliver corrosion resistance and simplified sanitation workflows. Food service teams clean surfaces efficiently, supporting regulatory compliance.
#@@# Vent And Riser#@#
A 22.5" flue riser with high shelf provides exhaust routing and storage for pans or tools. Staff reduce clutter while maintaining ventilation and service access.
#@@# Service And Stability#@#
Six-inch adjustable legs and a spring-assisted oven door ensure level installation and safe handling. The unit qualifies for manufacturer service programs and holds CSA and NSF certifications, supporting procurement for schools, hospitals, and hospitality facilities.
This freestanding range combines manual control ergonomics with commercial-grade features to support continuous operation in restaurants, cafeterias, and institutional kitchens.
#@@#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 weekly and remove debris to maintain consistent flame distribution on the Southbend H4364A-LP. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to prevent corrosion. Empty oven crumb trays and scrub racks with warm, soapy water; dry racks before reinstalling. Verify standing pilot and manual controls for proper ignition; adjust or replace faulty components promptly. Level unit and check 6" adjustable legs for secure mounting.