Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated power and consistent oven performance across continuous service periods, without compromising control or safety. Operators receive five versatile burners, a hybrid electric oven, and durable stainless surfaces that withstand rigorous kitchen demands while simplifying maintenance and workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off propane. Remove grates and burner caps; soak in warm, soapy water and scrub. Wipe the stainless steel front and sides with mild detergent and a soft cloth, then rinse and dry. Clean the oven interior with approved cleaner; remove and wash the rack separately. Vacuum the backriser area and clean grease traps regularly to reduce fire risk and maintain efficiency. Regular cleaning helps prevent sickness, fires, lower utility costs, and extend equipment life.#@@#Additional Info#@#Southbend’s H4365D-LP 48" liquid propane range delivers 179,000 BTU across five burners and a hybrid oven. It features stainless steel construction, a 22-1/2" backriser, 6" adjustable legs, is CSA and NSF certified, and weighs 660 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane restaurant range delivers concentrated power and consistent oven performance across continuous service periods, without compromising control or safety. Operators receive five versatile burners, a hybrid electric oven, and durable stainless surfaces that withstand rigorous kitchen demands while simplifying maintenance and workflow.
#@@# Burners Power#@#
Five high-output burners place primary heat where staff need it most, producing a combined 179,000 BTU for rapid searing and large-volume boiling. The front three non-clog burners, along with two pyromax rear burners, maintain steady heat under sustained use and reduce flare-ups and downtime during peak service.
#@@# Oven Hybrid#@#
One electric hybrid standard oven provides consistent internal temperatures and even baking results across sheet pans and large roasts. Technicians can manage oven cycles precisely while the range supplies gas top heat, creating a flexible cookline capable of simultaneous roasting and stovetop work.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation procedures in high-traffic kitchens. Fabrication supports aggressive cleaning protocols and provides a uniform finish that integrates seamlessly with other commercial equipment.
#@@# Control Simplicity#@#
Manual controls offer direct tactile response and intuitive adjustment for line cooks who require immediate feedback. Designers placed controls for straightforward operation, reducing training time and minimizing operator error during busy shifts.
#@@# Venting and Storage#@#
A 22-1/2" flue riser with a hi-shelf provides vent clearance while creating a staging surface for pans, tools, or small hot boxes. This placement optimizes vertical space and centralizes work area supplies for faster plate assembly and turnaround.
#@@#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 prevent clogging. Clean grates and oven racks with warm, soapy water and nonabrasive tools. Descale gas lines and check fittings for leaks using approved soap solution; repair immediately if bubbles form. Verify door seals and adjust hinges to maintain consistent temperatures. Lubricate control knobs and check thermocouples for proper ignition. Document service under CSA and NSF schedules to retain warranty records.