Stop compromising throughput for control. This 36-inch natural gas restaurant range combines concentrated heat output with an integrated griddle and convection oven to support continuous service in high-volume kitchens. Operators benefit from a total capacity of 134,000 BTU, durable stainless-steel construction, and service-ready features designed for commercial workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and wipe with warm, soapy water; soak stubborn grease. Scrape griddle with approved scraper, then clean with hot water and non-abrasive cleaner. Clean oven interior with manufacturer-approved oven cleaner and remove three racks to wash and dry. Vacuum condenser and clean flue riser shelf to prevent grease buildup. Inspect and wipe controls, seals, and stainless surfaces. Reconnect gas only after all parts are dry and seals verified.#@@#Additional Info#@#Southbend 4362A-2GL-NG 36" natural gas range delivers 134,000 BTU with two non-clog burners, 24" left griddle, convection oven with battery spark ignition, three racks, stainless steel construction, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range combines concentrated heat output with an integrated griddle and convection oven to support continuous service in high-volume kitchens. Operators benefit from a total capacity of 134,000 BTU, durable stainless-steel construction, and service-ready features designed for commercial workflows.
#@@# Burners With Griddle#@#
Two non-clog open burners deliver consistent flames for fast boiling and searing operations, while a 24-inch left griddle provides a continuous flat-top cooking surface for pancakes, sandwiches, and sauté stations. The combined top configuration allows for parallel cooking tasks, reducing lineup time and enhancing station throughput.
#@@# Convection Oven Performance#@#
A single convection oven with battery spark ignition ensures uniform heat distribution for baking, roasting, and holding applications. Three included racks expand usable capacity and support multi-sheet loads. Chefs maintain precise manual control over oven functions for consistent results, even under heavy demand.
#@@# Heavy-Duty Construction#@#
The stainless-steel front, sides, shelf, and backriser resist corrosion and simplify sanitation routines required by institutional and hospitality environments. The unit mounts on 6-inch stainless-steel adjustable legs to accommodate uneven floors and ensure compliance with cleaning procedures.
#@@# Service-Ready Venting#@#
A 22.5-inch flue riser ships standard with a heavy-duty hi-shelf to consolidate ventilation and accessory storage at the rear, preserving counter space and aligning with hood systems. The integrated riser supports orderly exhaust routing and minimizes installation complexity.
#@@# Controls And Safety#@#
Manual controls, coupled with a standing pilot for the burners, provide reliable, field-serviceable regulation suitable for culinary teams and facilities technicians.
#@@#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 burner ports and grates weekly; remove debris with a brass brush and vacuum to maintain flame quality. Drain and clean the 24" griddle after each shift; season with light oil while warm to prevent corrosion. Clean the convection oven interior monthly; soak three racks in warm, soapy water. Wipe stainless steel front, sides, shelf, and 6" legs with mild detergent; avoid abrasive pads.