Stop compromising throughput for control. This 36-inch natural gas restaurant range combines robust heat output with precise thermostatic regulation to handle sustained service periods while maintaining consistent cooking results. Operators gain a durable, serviceable platform that supports high-volume cooking, integrated griddle work, and reliable oven performance under continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Degrease griddle with a commercial griddle cleaner while warm, then wipe with a damp cloth. Clean oven interior with a recommended oven cleaner; rinse and dry. Wipe stainless steel surfaces using a mild detergent, rinse, and polish with a soft cloth. Vacuum condenser and backriser to prevent fires and efficiency loss. Inspect seals and burners regularly.#@@#Additional Info#@#Southbend’s 36" Natural Gas Ultimate Restaurant Range model 4361D-2TL-NG delivers 159,000 BTU with two non-clog burners, a 24" griddle, thermostatic controls, and a stainless steel exterior.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range combines robust heat output with precise thermostatic regulation to handle sustained service periods while maintaining consistent cooking results. Operators gain a durable, serviceable platform that supports high-volume cooking, integrated griddle work, and reliable oven performance under continuous use.
#@@# Burners Performance#@#
Two non-clog burners deliver concentrated, recoverable heat for rapid boil and sear cycles, totaling 159,000 BTU across the cooktop. Chefs reduce turnaround time for high-demand pans while maintaining stable temperatures during continuous service.
#@@# Griddle Integration#@#
A 24-inch left griddle with a .500-inch plate thickness provides flat-top versatility for griddled proteins and sandwiches. Kitchen staff achieve even heat distribution and resilient surface life, minimizing hot spots and downtime for resurfacing.
#@@# Oven Capacity#@#
One standard oven uses battery spark ignition for dependable light-off and includes a single rack for immediate use. Culinary teams roast and hold products with predictable thermal control while simplifying daily startup procedures.
#@@# Control Precision#@#
Thermostatic controls and a standing pilot provision allow accurate temperature control for both griddle and oven operations. Line cooks repeat recipes with consistent results and reduce waste from overcooking or undercooking.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs establish a corrosion-resistant, service-oriented platform. Maintenance crews access and level the unit easily, and the heavy-duty shelf on the 22.5-inch flue riser supports ancillary equipment without sacrificing stability.
#@@# Compliance and Service#@#
NSF listing, CSA certifications, and qualification for a Service First program provide documented safety and aftermarket support options.
#@@#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 and griddle daily; remove debris and scrub with nonabrasive pads to maintain heat transfer. Drain and clean grease troughs weekly; dispose per local code. Calibrate thermostatic controls monthly using a validated thermometer and adjust per manufacturer guidelines. Tighten gas fittings quarterly and perform leak tests with approved solution. Lubricate hinge points and adjust 6" legs for level. Replace worn gaskets and verify ignition and pilot operation routinely.