Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and consistent heat across four non-clog burners, plus a 12-inch right griddle, enabling continuous production during peak service. Operators will appreciate the manual controls and standing pilot, which provide predictable response and simplified service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the natural gas supply. Remove grates and the 12" griddle plate; soak parts in warm, soapy water and scrub with a non-abrasive pad. Wipe burners and stainless surfaces with a mild detergent solution; rinse and dry completely. Clean flue riser shelf and vent openings to remove grease buildup. Inspect door seals and controls; tighten or replace as needed. Run a test light and check for leaks before returning to service.#@@#Additional Info#@#Southbend’s 36" Natural Gas Ultimate Restaurant Range (4361C-1GR-NG) offers 150,000 BTU, four non-clog burners, a 12" griddle, manual controls, and a stainless steel design with a cabinet base and adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and consistent heat across four non-clog burners, plus a 12-inch right griddle, enabling continuous production during peak service. Operators will appreciate the manual controls and standing pilot, which provide predictable response and simplified service routines.
#@@# Burners With Griddle#@#
Four high-output non-clog burners supply concentrated heat for rapidly searing, boiling, and reducing sauces, while a 12-inch right griddle provides a flat top for direct contact cooking. Chefs gain simultaneous space for pans and griddle items, reducing ticket times and simplifying workflow.
#@@# Manual Controls#@#
Manual valve controls and a standing pilot deliver direct tactile feedback and straightforward adjustments without complex electronics. Technicians find diagnostics easier, and staff require minimal training to operate effectively.
#@@# Heavy Duty Shelf#@#
A 22.5-inch flue riser with a heavy-duty shelf offers secure storage and a raised work surface that keeps utensils and pans within reach. Kitchens maintain organization and reduce steps between stove and prep, improving line efficiency.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and allow aggressive cleaning routines required in commercial kitchens. Managers reduce refinish cycles and maintain a consistent professional appearance.
#@@# Cabinet Base Storage#@#
An integrated cabinet provides enclosed storage for pots, pans, and service items, centralizing supplies beneath the cooking surface. Kitchens reclaim floor space and streamline mise en place during service periods.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs permit precise leveling on uneven floors and ensure safe alignment with adjacent equipment. Maintenance crews adjust leg height quickly to meet health code clearance and ergonomic requirements.
#@@#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 to prevent clogging; disassemble grates and soak in warm, soapy water weekly to maintain heat transfer. Clean griddle surface after each shift with a nonabrasive pad and apply light oil to prevent rust. Vacuum condenser and remove grease from vent riser monthly to ensure proper airflow. Test standing pilot and manual controls quarterly and replace worn gaskets or seals immediately to preserve safe operation.