Stop sacrificing throughput for control. This 36.5-inch natural gas restaurant range delivers sustained heat and programmable griddle performance for continuous service environments. It combines precise thermostatic control with robust construction to support intensive daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas at the supply valve. Cool components before cleaning. Scrape grates and griddle to remove food debris, then wash with warm, soapy water and a non-abrasive pad. Clean burner ports with a soft brush; clear clogged ports with a pin. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Vacuum condenser coils and remove grease from vents and oven interior to prevent fires, reduce bills, and pass CSA and health inspections.#@@#Additional Info#@#The Southbend 4362C-2TL-NG 36.5" natural gas range offers 102,000 BTU, two non-clog burners, a 24" griddle, thermostatic controls, and a stainless steel design, ensuring durability for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36.5-inch natural gas restaurant range delivers sustained heat and programmable griddle performance for continuous service environments. It combines precise thermostatic control with robust construction to support intensive daily use.
#@@# Front Grates#@#
Two non-clog burners occupy the top plate, producing concentrated flame for rapid heat-up and consistent pan performance. Operators gain predictable cooking profiles and reduced downtime from burner clogs, improving line speed during peak periods.
#@@# Left Griddle#@#
A 24-inch griddle on the left integrates with the cooktop to handle high-volume flat-top tasks while maintaining independent thermostatic regulation. Chefs achieve consistent searing and even griddle temperatures across the 1/2-inch plate, enabling repeatable product quality.
#@@# Temperature Control#@#
Thermostatic controls regulate both the griddle and oven functions to maintain setpoints without constant manual adjustment. Kitchens experience tighter temperature stability, which reduces product variance and limits waste from overcooking.
#@@# Construction Durability#@#
Stainless steel front, sides, and hi-shelf present corrosion resistance and simplify sanitation routines in commercial kitchens. Maintenance teams inspect fewer wear points, and cleaning cycles take less time due to smooth, resilient surfaces.
#@@# Base Storage#@#
An integrated cabinet base provides protected storage for pans, tools, or service supplies directly beneath the cooking surface. Staff streamline workflow by keeping essential items on hand, reducing trips to remote storage areas.
#@@# Venting and Support#@#
A 22-1/2-inch flue riser with shelf and 6-inch adjustable legs establish a stable, code-friendly installation footprint with convenient staging space. Installers adapt height for uneven floors while the hi-shelf creates a functional pass for plated items.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear debris to maintain stable ignition and flame pattern. Clean griddle surface after each service with a stainless-safe cleaner; season per manufacturer guidance to prevent sticking. Wipe stainless front, sides and shelf with a neutral pH cleaner, then dry to avoid streaking. Verify thermostatic controls and standing pilot operation monthly and tighten gas fittings; document readings. Level the 36.5" unit and confirm vent riser clearance.