This 36-inch natural gas restaurant range delivers concentrated power across non-clog burners and a full oven, enabling continuous service without compromise. Operators benefit from consistent output, durable construction, and serviceable components designed for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Scrape grates and wipe surfaces with mild detergent and warm water. Remove burner caps and clean ports with a soft brush to prevent clogs. Clean oven interior with non-abrasive cleaner and rinse; dry thoroughly. Vacuum condenser and clear flue riser grease to reduce fire risk. Inspect seals and adjustable 6" legs for wear. Regular cleaning removes bacteria, prevents fires, lowers utility use, extends equipment life, and helps pass CSA and NSF inspections.#@@#Additional Info#@#Southbend’s 4362D-NG 36" natural gas range delivers 207,000 BTU across six burners with wavy grates, one oven with spark ignition, a 22.5" flue riser, stainless steel exterior, and 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
This 36-inch natural gas restaurant range delivers concentrated power across non-clog burners and a full oven, enabling continuous service without compromise. Operators benefit from consistent output, durable construction, and serviceable components designed for commercial kitchens.
The top cooking surface provides a combined 207,000 BTU for simultaneous high-volume tasks. Chefs maintain precise heat distribution across wavy grates that resist clogging, reducing interruptions during peak service.
The stainless steel construction offers corrosion resistance and simplifies sanitation procedures. Staff can complete fast cleanups and maintain a hygienic line while the finish withstands daily wear in busy kitchens.
A single standard oven features battery spark ignition and includes one rack to support baking, roasting, and holding operations. The oven integrates directly with the range output to handle complementary hot-hold or cook-through tasks without separate equipment.
A 22.5 inches flue riser stabilizes ventilation and provides elevated storage for pans or staging. Line cooks gain immediate access to tools and containers while the riser supports consistent draft control.
Adjustable legs allow leveling on uneven floors and promote under-range cleaning access. Maintenance crews can adjust alignment quickly to meet safety codes and prevent stress on floor mounts.
The unit carries CSA and NSF certifications, confirming compliance with regulatory standards for commercial use. Facility managers can document approvals easily and integrate the range into certified kitchen plans with confidence.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris to prevent clogging and maintain consistent flame output. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth to preserve finish and prevent corrosion. Drain and inspect oven cavity weekly; remove racks and soak in warm, soapy water, then dry thoroughly before reinstalling. Verify pilot and battery spark ignition operation monthly and replace worn gaskets promptly to ensure seal integrity.