Stop choosing between throughput and control. This 36-inch liquid propane restaurant range delivers concentrated power across five burners and a dedicated electric convection oven, enabling continuous cooking for busy service periods without sacrificing temperature responsiveness. Operators gain reliable performance engineered for commercial kitchens and backed by CSA and NSF certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the appliance and let it cool. Remove grates and racks; soak in warm, soapy water and scrub. Wipe burners and exterior with mild detergent, rinse, and dry. Vacuum condenser coils and clean vent riser to remove grease. Degrease oven interior with approved cleaner, wipe racks dry before reinstalling. Inspect seals and controls; tighten or replace worn parts. Clean weekly to prevent contamination, fires, higher energy use, equipment failure, and failed inspections.#@@#Additional Info#@#Southbend’s H4366A-LP 36" liquid propane range delivers 179,000 BTU with five burners, an electric convection oven with three racks, stainless steel front and sides, a 22.5" flue riser with shelf, and 6" adjustable legs. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop choosing between throughput and control. This 36-inch liquid propane restaurant range delivers concentrated power across five burners and a dedicated electric convection oven, enabling continuous cooking for busy service periods without sacrificing temperature responsiveness. Operators gain reliable performance engineered for commercial kitchens and backed by CSA and NSF certifications.
#@@# Front Burners#@#
Three star/sauté burners sit at the front, producing focused heat where chefs need it most. These burners allow rapid searing and sustained high-heat cooking while manual controls deliver tactile, precise adjustments during peak periods.
#@@# Rear Burners#@#
Two pyromax burners occupy the rear, providing supplemental high-output zones for simmering large pots or accelerating stock reduction. Staff can stage different cooking tasks simultaneously, increasing line efficiency and reducing hold times.
#@@# Convection Oven#@#
A single electric hybrid convection oven offers even heat distribution and consistent results across multiple racks, and the unit ships with three racks to support batch baking or roasting. Chefs maintain product consistency throughout service, with the convection design shortening bake cycles and improving throughput.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and backriser provide robust corrosion resistance and simplify cleaning routines in commercial environments. The 6-inch adjustable legs permit secure leveling on uneven floors, enhancing safety and longevity.
#@@# Venting And Shelf#@#
The 22-1/2-inch flue riser with hi-shelf creates organized overhead storage and directs heat and combustion products away from the workline. Kitchen staff gain clear sight lines and a stable platform for holding pans or small equipment within reach.
#@@# Service And Compliance#@#
This range meets CSA and NSF standards and qualifies for the manufacturer’s Service First program, supporting preventive maintenance and reduced downtime.
#@@#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 daily and remove debris with a brass brush to maintain consistent flame and heat output. Degrease grates and stainless surfaces with a neutral detergent; rinse and dry to prevent corrosion. Verify standing pilot and ignition components weekly; replace worn thermocouples promptly. Clean oven interior after heavy use and rotate racks to avoid hotspots. Level the freestanding unit and tighten legs quarterly to preserve alignment and oven sealing.