Built to power high-volume kitchens, this 36-inch natural gas restaurant range combines focused output with proven durability to keep service consistent during peak periods. Operators gain a flexible workstation that pairs two high-performance burners with a 24-inch griddle and a convection oven, enabling chefs to run multiple cooking functions without swapping equipment. Engineers designed this unit for continuous use, with thermostatic controls and a heavy-duty flue riser to maintain stable temperatures and reliable exhaust management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range valve. Scrape griddle residue while warm, then clean with a non-abrasive pad and neutral detergent; rinse and dry. Remove oven racks and wash with soapy water; scrub interior with oven cleaner, rinse thoroughly. Vacuum condenser coils and wipe stainless surfaces with a mild degreaser; polish with a soft cloth. Inspect door seals and burners for debris. Regular cleaning reduces bacteria, fire risk, energy use, equipment wear, and inspection failures.#@@#Additional Info#@#Southbend's 4362A-2TL-NG 36" natural gas range offers 134,000 BTU, two non-clog burners, a 24" griddle, thermostatic controls, and a convection oven; features stainless steel, 3 racks, a 22.5" flue riser, and 6" adjustable legs for heavy-duty use.#@@#General Info#@#Description #@#
Built to power high-volume kitchens, this 36-inch natural gas restaurant range combines focused output with proven durability to keep service consistent during peak periods. Operators gain a flexible workstation that pairs two high-performance burners with a 24-inch griddle and a convection oven, enabling chefs to run multiple cooking functions without swapping equipment. Engineers designed this unit for continuous use, with thermostatic controls and a heavy-duty flue riser to maintain stable temperatures and reliable exhaust management.
#@@# Two Burners#@#
Two non-clog open burners deliver concentrated heat where chefs need it most, rated within the unit total of 134,000 BTU to support searing and rapid boil tasks. Technicians designed lift-off components for straightforward service, minimizing downtime during busy shifts.
#@@# Left Griddle Plate#@#
A 24-inch griddle plate with .500-inch thickness provides even heat distribution across the cooking surface, allowing consistent contact cooking for eggs, sandwiches, and grilled proteins. Chefs benefit from solid heat retention and a flat working surface that simplifies multitasking on a single footprint.
#@@# Convection Oven#@#
The integrated convection oven uses battery spark ignition to bring rapid, even baking and roasting performance and ships with three adjustable racks to handle multiple pans. Kitchen staff achieve predictable cooking results and faster recovery between loads, increasing throughput for plated service.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain precise setpoints for both oven and griddle zones, reducing temperature drift during continuous operation. Operators can program consistent heat levels that preserve menu quality across long service windows.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation protocols in institutional and commercial environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove carbon deposits with a brass brush to maintain 134,000 BTU output. Drain and clean grease trays after each service to prevent fire risk. Calibrate thermostatic controls monthly using a certified thermometer and adjust per manufacturer tolerances. Verify standing pilot and battery spark ignition operation before each shift. Tighten 6" stainless steel legs and confirm level alignment. Replace worn gaskets and damaged grates promptly.