Built for high-volume kitchens where uptime and consistent searing drive profitability, this natural gas restaurant range delivers 150,000 BTU total output and integrates a charbroiler and convection oven to handle diverse production demands while maintaining precise temperature control. Designed for commercial operations, the unit combines a heavy-duty cooktop, a 24" charbroiler on the left, two non-clog burners with wavy grates, and a convection oven with battery spark ignition to support continuous service and reduce maintenance interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range, shut off gas. Soak grates and parts in soapy water; scrub gently. Wipe stainless steel with detergent, rinse, and dry. Clean oven interior after cooling; wash racks, dry, and reinsert. Vacuum flue riser and condenser to remove grease. Check door seals and burner ports; clear clogs with a brush. Reconnect gas and power only when components are dry.#@@#Additional Info#@#The Southbend 4362C-2CL-NG Restaurant Range is a 36.5" wide natural gas unit with 150,000 BTU, two burners, 24" charbroiler, convection oven, 3 racks, flue riser, adjustable legs, stainless steel exterior, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and consistent searing drive profitability, this natural gas restaurant range delivers 150,000 BTU total output and integrates a charbroiler and convection oven to handle diverse production demands while maintaining precise temperature control. Designed for commercial operations, the unit combines a heavy-duty cooktop, a 24" charbroiler on the left, two non-clog burners with wavy grates, and a convection oven with battery spark ignition to support continuous service and reduce maintenance interruptions.
#@@# Two Non-Clog Burners#@#
Two sealed, non-clog burners on the cooktop provide focused heat for pans and pots, producing reliable flame distribution across a 37" cooktop surface. Operators gain consistent performance that minimizes hot spots and supports simultaneous preparation of multiple menu items.
#@@# Left Charbroiler#@#
A 24" charbroiler positioned on the left of the range allows direct grilling and char finishes without a separate unit, saving kitchen space and consolidating workflow. Staff can transition from stove to char surface quickly, improving throughput during peak periods.
#@@# Convection Oven#@#
The convection oven features battery spark ignition and supplies a 70.9 cubic foot total volume with interior dimensions of 26.00" W x 26.50" D x 14.00" H, enabling even heat circulation for baking, roasting, or holding. Three supplied racks expand capacity and support batch cooking strategies that reduce cook cycles and labor.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and riser ensure resilience against commercial wear and simplify daily sanitation protocols. Surfaces withstand heavy use and integrate with standard HACCP cleaning procedures used in hospitals, schools, and restaurants.
#@@#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 and clean Southbend 4362C-2CL-NG burners and grates after each service to prevent clogs and ensure heat distribution. Wash charbroiler grates and combustion areas with nonabrasive detergent; dry before reassembly. Vacuum condenser weekly, check pilot and ignition connections. Verify door hinges and lubricate as needed. Level legs monthly, test gas supply per codes, and follow NSF cleaning guidelines. Consider Service First Program for support.