Built for continuous service in busy kitchens, this commercial gas range combines robust output with precise control, ensuring steady throughput without compromising cook quality. Designed for operators needing multiple cooking modes within a single footprint, the unit features four non-clog burners, a 12" left griddle, and a convection oven, allowing for simultaneous handling of sauté stations, griddle orders, and baking tasks with consistent heat delivery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates; clean with warm, soapy water. Scrub the 12" griddle with a non-abrasive pad and rinse. Wipe stainless steel front and sides with mild detergent, then dry. Clean the oven interior after cooling; remove racks and wash with warm, soapy water. Vacuum debris from the backriser and clean the vent shelf. Inspect seals and burners; clear clogs with a brush. Regular cleaning prevents bacteria, fires, high bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 36.5" Natural Gas Ultimate Restaurant Range (model 4361A-1GL-NG) offers 182,000 BTU, four non-clog burners, a 12" griddle, convection oven, stainless steel front, 6" adjustable legs, and certifications, weighing 660 pounds.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this commercial gas range combines robust output with precise control, ensuring steady throughput without compromising cook quality. Designed for operators needing multiple cooking modes within a single footprint, the unit features four non-clog burners, a 12" left griddle, and a convection oven, allowing for simultaneous handling of sauté stations, griddle orders, and baking tasks with consistent heat delivery.
#@@# Burners Performance#@#
Four non-clog burners deliver staged heat across the cooktop, enabling simultaneous preparation with pots and pans while minimizing maintenance downtime. Operators benefit from reliable ignition and flame stability, supporting rapid temperature recovery during peak service periods.
#@@# Griddle Functionality#@#
The integrated 12" left griddle produces even contact heat for searing and flat-top applications, offering a compact surface that reduces the need for separate equipment. Chefs achieve consistent browning with manual control over surface temperature, enhancing plating speed and product uniformity.
#@@# Oven Capability#@#
A convection oven with battery spark ignition provides controlled, circulated heat for baking, roasting, and holding applications, accommodating multiple racks to expand capacity. The oven includes three racks and supports predictable cooking profiles, reducing rework and variability.
#@@# Construction Durability#@#
The stainless steel front, sides, and hi-shelf create a corrosion-resistant exterior that withstands heavy daily use while simplifying sanitation procedures. Fabrication around a 6" adjustable leg system allows for level installation on uneven floors, ensuring safe and stable operation.
#@@# Venting and Shelf#@#
A 22-1/2" flue riser with shelf provides elevated storage and a vent path that integrates into kitchen exhaust strategies, freeing counter space while maintaining clearance requirements.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove debris and soak grates in warm, soapy water, then dry before reassembly. Clean the 12" griddle with a scraper and a damp cloth after each service, then season with a light oil film. Vacuum condenser area and check vented backriser monthly for obstructions. Verify standing pilot and convection oven spark ignition operation; tighten gas fittings and test for leaks using approved solution. Replace worn gaskets promptly.