Stop sacrificing throughput for control. This 36.5" natural gas range combines targeted high heat and integrated grilling to handle peak service without compromising consistent results. Designed for heavy-use kitchens, it delivers 130,000 BTU of controlled power and straightforward manual operation for reliable daily performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Remove grates and charbroiler plates; soak in hot, soapy water. Scrape grease from oven cavity and flue riser, then wipe with a mild degreaser and a soft cloth. Clean condenser and vents to prevent heat buildup and fires. Inspect seals and burners; clear clogs with a soft brush. Rinse, dry, and reassemble. Perform weekly deep cleans to stop bacteria, reduce fire risk, lower energy use, and avoid equipment failures.#@@#Additional Info#@#Southbend’s 4361C-2CR-NG 36.5" Natural Gas Restaurant Range offers 130,000 BTU with two burners and a 24" charbroiler. It features stainless steel construction, manual controls, a cabinet base, and is CSA and NSF certified, weighing 660 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36.5" natural gas range combines targeted high heat and integrated grilling to handle peak service without compromising consistent results. Designed for heavy-use kitchens, it delivers 130,000 BTU of controlled power and straightforward manual operation for reliable daily performance.
#@@# Front-Of-House Durability#@#
Stainless steel front and sides provide corrosion resistance and simplify routine cleaning for continuous operation. Adjustable 6" legs allow fast leveling on uneven floors and maintain a stable work height under heavy loads.
#@@# High-Output Burners#@#
Two non-clog burners supply focused heat where chefs need it most, enabling simultaneous boiling and searing tasks. Manual controls ensure immediate response for temperature adjustments during high-volume service.
#@@# Integrated Charbroiler#@#
A 24" charbroiler on the right side delivers direct radiant heat for consistent grill marks and efficient searing. Standing pilot ignition maintains ready status for rapid transitions between menu items.
#@@# Capacity And Venting#@#
The unit includes a 22-1/2" flue riser with a hi-shelf to elevate ventilation and provide an accessible storage surface for pans and tools. A cabinet base offers enclosed storage that keeps utensils and supplies organized and within reach.
#@@# Serviceability And Compliance#@#
Technicians can access components easily through modular construction, reducing downtime during planned maintenance. The unit meets CSA and NSF standards, supporting regulatory compliance in institutional kitchens.
#@@# Fuel And Performance#@#
Natural gas power delivery yields efficient energy use across high-demand periods, with total output rated at 130,000 BTU. Manual control type gives operators direct tactile feedback and simplifies staff training.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris to maintain consistent flame and heat output. Clean stainless steel surfaces with a nonabrasive cloth and mild detergent, then dry immediately to prevent spotting. Empty and degrease charbroiler trays after each service; soak grates in hot, soapy water and wire-brush when cool. Verify gas connections and standing pilot operation monthly and tighten fittings as needed. Calibrate temperature controls quarterly for accurate cooking.