Stop sacrificing throughput for control. This 36" natural gas restaurant range combines focused cooktop heat and an integrated griddle to keep service moving while ensuring consistent results across high-volume shifts. Chefs benefit from predictable temperature response and straightforward manual controls that simplify operation during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates and rack; soak in hot, soapy water. Scrape excess grease from griddle and burners with a nonmetal spatula, then clean with a degreaser rated for stainless steel. Wipe exterior and flue riser with a mild detergent and soft cloth. Vacuum condenser coils and vents to improve efficiency. Inspect seals and burners; replace damaged parts. Dry all surfaces thoroughly before restoring gas and power.#@@#Additional Info#@#Southbend's 36" Natural Gas Ultimate Restaurant Range 4361D-1GL-NG offers 195,000 BTU with four burners, a 12" griddle, a standard oven with spark ignition, a .500" griddle plate, and a stainless steel design, certified for commercial use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" natural gas restaurant range combines focused cooktop heat and an integrated griddle to keep service moving while ensuring consistent results across high-volume shifts. Chefs benefit from predictable temperature response and straightforward manual controls that simplify operation during peak periods.
#@@# Burners With Griddle#@#
Four non-clog open burners deliver combined high heat while a left-side 12" griddle provides a flat-top surface for direct searing and short-plate work. Operators enjoy versatile top-of-range capability for simultaneous sautéing, boiling, and griddle tasks without compromising space.
#@@# Heavy-Duty Plate#@#
A 1/2" griddle plate thickness ensures even heat distribution and sustained surface temperature under continuous use. Kitchen staff experience reduced temperature variance when flipping, searing, or holding items during service runs.
#@@# Stainless Front Sides#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation procedures with wipe-down cleaning protocols. Foodservice managers see lower lifecycle maintenance effort and maintain a consistent professional appearance on the line.
#@@# Oven With Spark#@#
The unit includes a standard oven with battery spark ignition and one oven rack to handle roasting and holding tasks between stovetop cycles. Culinary teams obtain a dependable enclosed cooking chamber that supports batch roasting and finishing without complex electronic interfaces.
#@@# Flue Riser Shelf#@#
A 22.5" flue riser with heavy-duty shelf provides elevated storage and a protected exhaust pathway to organize prep tools and small pans. Line cooks gain immediate access to utensils and plates while keeping the workspace clear and exhaust routing intact.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on irregular floors and deliver stable support for heavy cookware and continuous operation.
#@@#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 clear food debris to prevent clogging; remove grates and soak in warm, soapy water weekly and scrub with a nonabrasive brush. Check ignition and standing pilot monthly; replace worn electrodes immediately. Clean griddle plate after each shift; season per manufacturer to prevent corrosion. Degrease oven interior and wipe stainless steel surfaces with a mild detergent solution. Verify door seals and adjust 6" legs to level the unit regularly.