Stop sacrificing kitchen throughput for inconsistent searing and uneven heat. This 36-inch natural gas restaurant range delivers 118,000 BTU of controlled cooking power across integrated charbroiler surfaces and open burners, engineered for continuous service in high-demand operations. Food service teams can scale output while maintaining repeatable results and simplified cleaning workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilots. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub stainless steel front and sides with non-abrasive cleaner; rinse and dry. Clean oven interior with mild detergent; remove debris from flue riser shelf and vents. Degrease burners and check ports for clogs; clear with a soft wire if needed. Inspect seals and legs; tighten hardware. Clean regularly to prevent contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend's 4362C-2CR-NG 36" natural gas range offers 118,000 BTU, two non-clog burners, a 24" charbroiler, manual controls, stainless steel front and sides, a cabinet base, 22½" flue riser with shelf, 6" adjustable legs, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for inconsistent searing and uneven heat. This 36-inch natural gas restaurant range delivers 118,000 BTU of controlled cooking power across integrated charbroiler surfaces and open burners, engineered for continuous service in high-demand operations. Food service teams can scale output while maintaining repeatable results and simplified cleaning workflows.
#@@# Two Burners#@#
Two manual, non-clog burners supply focused, high-intensity heat for rapid boil and pan sear tasks. Chefs gain consistent flame control to manage delicate reductions or aggressive searing without flame dropout or frequent service interruptions.
#@@# Charbroiler Section#@#
The right-side 24-inch charbroiler creates direct radiant heat for grill-style cooking at production volumes. Operators achieve grill marks and char flavor across large product runs while the design minimizes flare-ups and simplifies surface maintenance.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and allow rigorous daily sanitation routines. Kitchen teams maintain a professional appearance and hygienic work surfaces with materials that tolerate heavy use and frequent cleaning cycles.
#@@# Cabinet Base#@#
The integrated cabinet base provides secure storage and a stable platform for the range, reducing footprint and organizing accessories near the cookline. Staff access tools and pans quickly, which shortens service times and keeps the line moving.
#@@# Flue Riser With Shelf#@#
A 22-1/2-inch flue riser includes a hi-shelf to expand staging and holding capacity directly above the range. Line cooks stage plated items and rest pans within reach, which improves flow during peak service and optimizes kitchen ergonomics.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and proper draining toward cleaning drains.
#@@#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 charbroiler grates weekly; remove debris and wash with warm, soapy water, then dry thoroughly. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; polish following grain to prevent scratches. Verify gas connections and standing pilot integrity monthly and tighten fittings per CSA guidelines. Level the unit and check 6" adjustable legs quarterly. Schedule professional service annually under the manufacturer's Service First program.