The Southbend 36" liquid propane restaurant range offers reliable, heavy-duty cooking performance for high-volume kitchens. With a combined 198,000 BTU output, this gas/electric unit balances powerful stovetop capacity with an electric hybrid oven for simultaneous cooking and baking. Stainless steel construction and commercial certifications ensure safety and sanitation standards are met.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut off LP supply. Soak grates and burner caps in soapy water; scrub gently. Wipe stainless steel surfaces with mild detergent and soft cloth, following grain. Clean oven after cooling: wash rack, rinse, dry, reinsert. Brush grease from backriser, vent, and burner orifices; avoid water near pilots. Check seals, knobs, tighten fasteners. Clean condenser, ventilation regularly. Dry parts fully before reconnecting power and LP supply.#@@#Additional Info#@#The Southbend H4364D-LP 36" Liquid Propane Range offers 198,000 BTU, six burners, manual controls, a hybrid oven, stainless steel build, 22½" backriser, CSA/NSF certified, 59.5" H, 34" D, 208v, 39 amps, with 6" adjustable legs.#@@#General Info#@#Description #@#
The Southbend 36" liquid propane restaurant range offers reliable, heavy-duty cooking performance for high-volume kitchens. With a combined 198,000 BTU output, this gas/electric unit balances powerful stovetop capacity with an electric hybrid oven for simultaneous cooking and baking. Stainless steel construction and commercial certifications ensure safety and sanitation standards are met.
#@@# Six Powerful Burners#@#
Six commercial burners distribute heat across the 36" top, allowing multiple pans and pots to run concurrently. Front-row star/sauté burners provide high-heat searing, while rear non-clog burners maintain steady simmering.
#@@# Integrated Electric Oven#@#
The electric hybrid oven handles baking, roasting, and holding tasks independently of the stovetop. It includes one rack and complements the gas top to sustain throughput during peak service.
#@@# Robust Stainless Surfaces#@#
Stainless steel front, sides, and hi-shelf create a corrosion-resistant workspace that withstands heavy use and frequent cleaning. The material ensures a professional look and reduces maintenance costs.
#@@# Commercial Venting Configuration#@#
A 22-1/2" flue riser with shelf and backriser channels heat and vapors away from the cookline, improving kitchen comfort and hood integration. The hi-shelf offers convenient storage for pans or prep items.
#@@# Service-Ready Design#@#
This freestanding unit includes 6" adjustable legs for leveling on uneven floors and a standing pilot ignition for easy operation. CSA and NSF certifications ensure regulatory compliance in foodservice settings.
#@@# High-Capacity Output#@#
Delivering 198,000 BTUs, this range meets the demands of banquet halls, cafeterias, and restaurants requiring consistent high heat for extended periods. The manual controls enable precise flame adjustments to ensure dependable performance.
#@@#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 H4364D-LP range by cleaning burners and grates daily to prevent buildup and ensure efficiency. Clear jet orifices with a brush and check pilots; replace if defective. Wipe stainless surfaces with detergent, polish with stainless-safe product. Clean oven racks, scrub interior, inspect gasket, replace if torn. Vacuum condenser monthly, check gas connections for leaks, tighten if needed. Verify thermostat quarterly, lubricate knobs, confirm legs are level.