Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and precise heat management across a two-burner top, a heavy griddle, and a convection oven, enabling kitchens to handle peak service without sacrificing consistency. Operators benefit from integrated components that reduce equipment count and simplify workflow while meeting rigorous commercial standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow unit to cool. Remove grates and wipe with a degreasing solution; rinse and dry. Scrape griddle to remove carbon, then clean with warm soapy water. Vacuum condenser and backriser shelf to clear debris. Inspect and clean oven interior, racks, and pilot assembly; use non-abrasive cleaner. Check seals and legs; tighten hardware. Clean regularly to reduce bacteria, prevent fires, lower energy use, and avoid equipment failure.#@@#Additional Info#@#Southbend's 4362A-2TR-NG 36" gas range offers 134,000 BTU with two burners, a 24" griddle, thermostatic controls, a convection oven, stainless steel build, 3 oven racks, a 22.5" flue riser, and 6" adjustable legs for heavy use.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and precise heat management across a two-burner top, a heavy griddle, and a convection oven, enabling kitchens to handle peak service without sacrificing consistency. Operators benefit from integrated components that reduce equipment count and simplify workflow while meeting rigorous commercial standards.
#@@# Two Burner Top#@#
Two non-clog burners provide concentrated flame for rapid heat response and sustained output. Chefs achieve consistent searing and rapid boil performance during high-volume service, while the design resists clogging for continuous operation.
#@@# Right Griddle Plate#@#
A 24-inch griddle sits to the right and utilizes a .500-inch plate thickness to retain uniform surface temperature. Line cooks maintain even contact cooking for proteins and sandwiches, reducing rework and speeding up ticket times.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver repeatable temperature settings for both griddle and oven functions. Kitchen staff can reproduce results across shifts and maintain process control for menu items that require precise heat profiles.
#@@# Convection Oven Capacity#@#
The unit includes a convection oven with battery spark ignition and three racks to support batch cooking and holding. Pastry and roast items finish faster and receive more even heat distribution, improving throughput and reducing carryover adjustments.
#@@# Rugged Stainless Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with hi-shelf create a durable service footprint rated for commercial environments. Maintenance teams rely on corrosion-resistant surfaces and an accessible riser shelf for storage and ventilation planning.
#@@# Service Ready Configuration#@#
Freestanding installation with 6-inch stainless steel adjustable legs and standing pilot provisions simplifies site setup and leveling.
#@@#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 clean with a nonabrasive pad and food-safe detergent to prevent clogging. Calibrate thermostatic controls monthly and verify standing pilot ignition and battery spark in the convection oven. Degrease stainless steel surfaces with a mild alkaline cleaner and polish along the grain. Level unit using 6" adjustable legs and verify vent clearance at the 22.5” flue riser. Replace worn gaskets and check seals to maintain efficiency.