Handle peak service with equipment designed for consistent, high-output cooking and precise control, engineered to keep kitchens productive and reliable under heavy use. This natural gas range delivers 175,000 BTU total heat and integrates two non-clog burners with a 24-inch charbroiler to support simultaneous high-heat searing and pan work. Additionally, a standard oven with battery spark ignition provides dependable hold and cook capacity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots before cleaning. Scrape grates and charbroiler with a stiff brush; remove grease with a degreaser and hot water. Wipe stainless steel surfaces with a non-abrasive cleaner and dry to prevent corrosion. Clean oven interior using mild detergent and a soft cloth; remove and wash the rack. Vacuum condenser and vent openings to improve efficiency. Inspect seals and legs; tighten fasteners and replace worn parts to prevent breakdowns.#@@#Additional Info#@#Southbend's 4361D-2CL-NG 36" natural gas range offers 175,000 BTU with two non-clog burners, a 24" charbroiler, a standard oven with battery ignition, stainless steel front and sides, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Handle peak service with equipment designed for consistent, high-output cooking and precise control, engineered to keep kitchens productive and reliable under heavy use. This natural gas range delivers 175,000 BTU total heat and integrates two non-clog burners with a 24-inch charbroiler to support simultaneous high-heat searing and pan work. Additionally, a standard oven with battery spark ignition provides dependable hold and cook capacity.
#@@# Top Heat Delivery#@#
Two non-clog burners supply concentrated output for rapid boiling and searing, producing the primary workhorse heat chefs need. Units rated across the cooktop total 175,000 BTU, enabling multiple stations to operate without performance loss.
#@@# Integrated Charbroiler#@#
A 24-inch charbroiler sits left of the range to handle charred items and high-heat grilling alongside stovetop tasks. Operators gain grilling capacity without adding separate equipment, improving line efficiency and menu flexibility.
#@@# Oven Capacity#@#
A single standard oven with a spring-assisted, counterweight door accepts one rack and measures 26.00 inches wide by 26.50 inches deep by 14.00 inches high, yielding 70.9 cubic feet of usable volume. Chefs obtain consistent bake and roast performance backed by battery spark ignition for reliable light-off.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplified sanitation during frequent cleaning cycles. Facilities extend equipment life and maintain professional presentation in demanding food service environments.
#@@# Serviceable Design#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and proper drain or grease flow. A 22.5-inch flue riser with shelf provides ventilation integration and useful storage height for prep and staging.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging. Disassemble grates and charbroiler plates monthly; soak in warm, soapy water, then air dry before reassembly. Clean stainless steel surfaces after each service with a pH-neutral cleaner and microfiber cloth to avoid corrosion. Vacuum condenser and backriser vents monthly. Check gas fittings and pilot assembly quarterly for leaks and flame pattern; tighten or replace fittings per CSA guidelines.