For high-volume kitchens where consistency and throughput drive profits, this natural gas restaurant range delivers thermal power and reliability. Built for continuous service, it combines charbroiler capacity, two high-output burners, and a convection oven to support mixed workflows without sacrificing control. Operators benefit from stainless-steel construction, CSA and NSF certifications, and service program eligibility for streamlined maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool unit before cleaning. Soak grates and racks in soapy water; scrub gently. Wipe stainless steel with mild detergent. Clean grease from charbroiler; check vents and flue riser. Vacuum condenser and oven; clean door and replace seals. Dry parts, reassemble, and reconnect gas. Regular cleaning prevents contamination, fires, high bills, and failures.#@@#Additional Info#@#Southbend 4362A-2CL-NG Natural Gas Range offers 150,000 BTU, 2 burners, 24" charbroiler, convection oven with spark ignition, 3 racks, stainless steel, 22.5" riser, 6" legs, CSA/NSF certified, 120V/5.9A.#@@#General Info#@#Description #@#
For high-volume kitchens where consistency and throughput drive profits, this natural gas restaurant range delivers thermal power and reliability. Built for continuous service, it combines charbroiler capacity, two high-output burners, and a convection oven to support mixed workflows without sacrificing control. Operators benefit from stainless-steel construction, CSA and NSF certifications, and service program eligibility for streamlined maintenance.
#@@# Two High Burners#@#
Two non-clog burners offer concentrated flame control for pan tasks and sautéing, ensuring rapid boil and recovery times. Lift-off components simplify cleaning, maintaining performance during busy shifts.
#@@# Integrated Charbroiler#@#
A 24" charbroiler on the left side enables direct flame grilling for proteins and vegetables, freeing griddle or oven space. Wavy grates ensure even heat transfer and grease management for consistent quality.
#@@# Convection Oven#@#
The convection oven features battery spark ignition and a 70.9 cubic feet interior across a 26.00" W x 24.00" D x 14.00" H cavity, supporting batch baking and roasting. Three racks and a spring-assisted door improve loading ergonomics and reduce fatigue.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs provide corrosion resistance and sanitize-ready surfaces for commercial environments. The exterior withstands frequent cleaning without distortion.
#@@# High-Capacity Venting#@#
A 22.5" flue riser with hi-shelf integrates venting and storage, channeling exhaust while offering a shelf for prep items or tools. This design optimizes kitchen footprint and maintains hood clearance.
#@@# Commercial Performance#@#
Rated input totals 150,000 BTU, meeting demands for restaurants, hospitals, universities, and catering operations. The unit operates on natural gas with 120 V electrical requirements at 5.9 amps, 60 Hz, single phase, and carries CSA and NSF certifications.
#@@#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 weekly for soot and obstruction; remove grates and use a brass brush to clear ports, then verify flame stability. Clean charbroiler grates after each shift with a scraper and degreaser; soak removable parts in warm, soapy water. Vacuum condenser and interior cavities monthly to prevent heat build-up. Lubricate oven door hinges quarterly and check spring-assisted counterweight tension. Confirm gas connections and ventilation annually and document readings.