Built for continuous service in high-demand kitchens, this 36" natural gas restaurant range delivers concentrated heat output and versatile cooktop configuration to maintain throughput without sacrificing control. Operators gain 195,000 BTU total output, four non-clog burners, and a right-side 12" griddle to execute simultaneous frying, searing, and griddling tasks with consistent results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the unit cool. Remove grates, rack and griddle plate. Scrape large debris, then clean burners and griddle with a mild degreaser and a non-abrasive pad. Wipe stainless steel surfaces with warm, soapy water; rinse and dry. Clean oven interior using manufacturer guidelines and battery spark ignition precautions. Vacuum flue riser shelf and condenser areas. Inspect seals and burner ports; replace or service as needed to prevent fires and failures.#@@#Additional Info#@#Southbend's 36" Natural Gas Range, model 4361D-1GR-NG, offers 195,000 BTU, four burners, a 12" griddle, standard oven, stainless steel build, 22.5" flue riser, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this 36" natural gas restaurant range delivers concentrated heat output and versatile cooktop configuration to maintain throughput without sacrificing control. Operators gain 195,000 BTU total output, four non-clog burners, and a right-side 12" griddle to execute simultaneous frying, searing, and griddling tasks with consistent results.
Non-Clog Burners
Four sealed non-clog burners concentrate heat delivery while minimizing maintenance interruptions. Chefs can run multiple pans without cross-contamination of flames, and technicians perform cleaning faster due to lift-off components.
Right Griddle Plate
A 12" griddle on the right side provides a dedicated surface for pancakes, sandwiches, and proteins, enabling parallel production streams. The .500" plate thickness supports even heat retention and reduces cold spots during continuous use.
Standard Oven Capacity
The integrated standard oven accepts a full rack and supports baking, roasting, and holding operations within the same footprint. Staff can stage hot items while maintaining stovetop activity, improving station efficiency.
Stainless Steel Construction
Stainless steel front, sides, shelf, and riser resist corrosion and simplify sanitation protocols in commercial environments. Kitchen managers find surface durability reduces replacement cycles and preserves resale value.
High BTU Output
A combined 195,000 BTU rating provides rapid recovery under load for large pots and pans, ensuring consistent temperatures during peak service. Line cooks maintain faster searing and boiling times, preserving recipe timing across shifts.
Service-Ready Design
The unit ships with a 22.5" flue riser and heavy-duty shelf plus six-inch stainless steel adjustable legs for secure installation on uneven floors. Operators gain NSF and CSA certifications and benefit from eligibility in Southbend's Service First™ program for streamlined support.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris with a brass brush to maintain consistent flame pattern. Drain and clean grease troughs daily; remove grates and scrub with warm, soapy water. Verify standing pilot and battery spark ignition operation each shift; replace batteries and worn igniters promptly. Level the range and confirm 6" adjustable legs secure to prevent uneven cooking. Sanitize stainless surfaces with a neutral pH cleaner and inspect door seals and flue riser shelf for integrity.