When service volume demands durability and consistent output, this 36-inch natural gas commercial range offers a robust solution for professional kitchens. The unit delivers a total input of 146,000 BTU, combining two non-clog open burners with a 24-inch right-side griddle and a convection oven to support simultaneous production tasks. Operators can maintain precise heat with thermostatic controls, while the stainless steel exterior and 6-inch adjustable legs ensure heavy daily use and simplified sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow unit to cool. Remove grates and clean with degreaser and a non-abrasive pad; rinse and dry. Scrape griddle while warm, then wash with warm soapy water. Vacuum debris from convection oven floor and wipe interior with mild detergent; remove and wash three racks. Clean backriser and shelf to prevent grease buildup. Wipe exterior stainless steel with approved cleaner and soft cloth. Inspect burners and pilot; clear clogs. Verify unit is dry before restoring gas.#@@#Additional Info#@#The Southbend 4361A-2TR-NG 36" Natural Gas Restaurant Range offers 146,000 BTU, two non-clog burners, a 24" griddle, convection oven, stainless steel construction, and NSF/CSA certifications for heavy-duty kitchens.#@@#General Info#@#Description #@#
When service volume demands durability and consistent output, this 36-inch natural gas commercial range offers a robust solution for professional kitchens. The unit delivers a total input of 146,000 BTU, combining two non-clog open burners with a 24-inch right-side griddle and a convection oven to support simultaneous production tasks. Operators can maintain precise heat with thermostatic controls, while the stainless steel exterior and 6-inch adjustable legs ensure heavy daily use and simplified sanitation.
#@@# Burners With Griddle#@#
Two non-clog open burners provide immediate, recoverable heat for rapid sautéing and boiling, while a 24-inch griddle on the right handles direct-contact cooking and flat-top tasks. This configuration allows staff to execute multiple cooking methods in parallel, reducing cycle times and enhancing line throughput.
#@@# Thermostatic Heat Control#@#
Thermostatic controls offer accurate setpoints for both burners and griddle, enabling consistent temperature maintenance during peak service periods. Chefs achieve reproducible results and minimize product waste through stable heat regulation.
#@@# Convection Oven Included#@#
A single convection oven with battery spark ignition ensures even convection baking and roasting; three included racks expand capacity for batch cooking. The oven supports temperature uniformity across racks, allowing reliable finishing and holding of items for plated service.
#@@# Heavy-Duty Construction#@#
The stainless steel front, sides, shelf, and a .500" thick griddle plate create a corrosion-resistant envelope designed for commercial environments. This construction tolerates repetitive cleaning and high-heat exposure while maintaining structural integrity.
#@@# Venting With Riser Shelf#@#
A 22.5-inch flue riser with a heavy-duty hi-shelf integrates venting elevation with storage, creating accessible staging above the range for pans and utensils.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris from grates and ports to maintain flame integrity. Drain and wipe the 24" griddle after each service with a scraper and damp cloth; season per manufacturer specs. Vacuum condenser and oven cavities monthly to remove grease and buildup. Check thermostatic controls and standing pilot weekly for consistent ignition and adjust per calibrated readings. Tighten gas fittings and verify no leaks with a soap solution before operation.