Stop compromising output for speed. This restaurant range merges heavy-duty cooking capacity with consistent heat control, making it ideal for busy kitchens, cafeterias, and institutional foodservice operations. Operators benefit from a multi-function appliance that supports grilling, broiling, and convection baking while ensuring service continuity during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and extinguish pilots before cleaning. Scrape charbroiler grates, wipe with degreaser, rinse, and dry. Empty oven, remove racks, wash racks in warm soapy water, and scrub oven interior with non-abrasive cleaner; rinse and dry. Clean stainless steel surfaces with mild detergent and soft cloth. Vacuum condenser and vents to remove grease. Inspect door gaskets and burners; replace worn parts. Clean weekly to reduce bacteria, fire risk, energy use, and inspection failures.#@@#Additional Info#@#Southbend's 4362A-2CR-NG 48" natural gas range offers 150,000 BTU, two non-clog burners, a 24" charbroiler, a convection oven with battery ignition, three racks, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Stop compromising output for speed. This restaurant range merges heavy-duty cooking capacity with consistent heat control, making it ideal for busy kitchens, cafeterias, and institutional foodservice operations. Operators benefit from a multi-function appliance that supports grilling, broiling, and convection baking while ensuring service continuity during peak periods.
#@@# 2 Non-Clog Burners#@#
Two sealed, non-clog burners deliver targeted open-flame heat for rapid searing and high-volume stovetop work. Operators achieve predictable simmer and boil control while minimizing downtime caused by flame blockages.
#@@# Wavy Grates#@#
Cast wavy grates concentrate heat beneath cookware, enhancing contact and searing consistency across large pots and pans. Chefs achieve uniform results during batch cooking and reduce hot spot variability on the cooktop.
#@@# Charbroiler Section#@#
The integrated 24-inch charbroiler provides direct radiant heat for grill marks and caramelization on proteins and vegetables. Kitchen teams can expand menu capabilities without adding separate equipment, saving space and simplifying workflow.
#@@# Convection Oven#@#
The single convection oven with battery spark ignition circulates hot air to shorten cook times and promote even browning across three included racks. Staff can increase throughput for baked and roasted items while maintaining consistent product quality.
#@@# Stainless Steel Construction#@#
The full stainless steel front, sides, and hi-shelf combine corrosion resistance with easy surface sanitation in rigorous environments. Maintenance crews can clean faster, and facilities maintain a professional appearance under continuous use.
#@@# Adjustable Legs And Flue Riser#@#
Six-inch adjustable legs allow precise leveling on uneven floors, while the 22.5-inch flue riser with shelf optimizes ventilation and adds staging space. Managers can enhance safety and ergonomics while preserving canopy performance for long shifts.
#@@#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; remove debris from grates for consistent flame quality. Clean charbroiler grates after each service; soak in warm detergent and scrub with a nonabrasive pad. Vacuum condenser areas and the 22.5 flue riser monthly to prevent heat buildup. Lubricate oven door hinges and test the counterweight quarterly. Verify gas connections and pilot integrity before shifts; address leaks immediately. Replace worn gaskets and check CSA/NSF labels for compliance.