Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers consistent high-heat performance and integrated griddle capacity to meet sustained service demands while maintaining precise temperature control across cooktop and oven operations. Operations teams will gain predictable output, simplified maintenance, and a compact footprint that fits professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off fuel before cleaning. Scrape grates and griddle with a non-metal spatula, then wash with warm water and mild detergent; rinse and dry. Remove oven racks and clean with degreaser; wipe interior surfaces and check door gasket for wear. Vacuum condenser area and wipe stainless steel surfaces with non-abrasive cleaner; polish with a soft cloth. Clean vents and backriser to prevent grease buildup and fire risk.#@@#Additional Info#@#Southbend's 4362D-2TR-NG 36" natural gas range offers 147,000 BTU with two non-clog burners, a 24" griddle, thermostatic controls, standing pilot, battery spark ignition, stainless steel front, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers consistent high-heat performance and integrated griddle capacity to meet sustained service demands while maintaining precise temperature control across cooktop and oven operations. Operations teams will gain predictable output, simplified maintenance, and a compact footprint that fits professional kitchens.
#@@# High-Heat Burners#@#
Two non-clog open burners supply the primary heat source, producing rapid boil and sear capability for continuous service. Operators will experience reliable ignition and service continuity during peak periods.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right provides a flat-top cooking surface with 1/2" plate thickness, enabling even heat distribution for proteins and breakfast items. Chefs will reduce cook cycles and produce uniform results across large batches.
#@@# Thermostatic Controls#@#
Thermostatic control on the griddle and oven maintains set temperatures without constant adjustment, stabilizing output during long shifts. Staff will spend less time monitoring and more time plating consistent products.
#@@# Standard Oven Cavity#@#
The unit includes one standard oven with battery spark ignition and one rack, offering a conventional baking and holding space beneath the cooktop. Kitchen managers will consolidate cooking functions into a single footprint, improving workflow efficiency.
#@@# Durable Stainless Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation routines in food service environments. Maintenance teams will reduce deep-clean time and preserve professional appearance under heavy use.
#@@# Vent Backriser#@#
A 22-1/2-inch flue riser with hi-shelf provides venting integration plus elevated storage for pans and tools, conserving counter space. Line cooks will gain immediate access to utensils and staging areas without adding separate shelving.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for debris; soak grates and splash guards in warm, soapy water, scrub with a nonmetal brush, then rinse and dry. Calibrate thermostatic controls monthly by checking surface and oven temperatures with a certified probe and adjust per guidelines. Clean stainless steel surfaces with a pH-neutral cleaner and soft cloth; polish with the grain. Vacuum condenser and riser weekly to prevent heat buildup. Replace worn gaskets and check ignition components quarterly.