Confront high-volume service demands without sacrificing control or consistency. This commercial gas range delivers concentrated cooking power across multiple workstations, combining charbroiler performance with a convection oven to handle broiling, searing, and baking tasks simultaneously. Operators gain reliable ignition and robust construction that supports sustained daily use in institutional and hospitality kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Scrape charbroiler grates and wipe surfaces with a mild degreaser; rinse with warm water and dry. Empty oven, remove racks and wash with soapy water; scrub oven interior for grease and wipe dry. Clean backriser shelf and vent openings to remove buildup and reduce fire risk. Vacuum condenser coils and inspect seals. Use CSA- and NSF-compliant cleaners. Schedule daily wipe-downs and weekly deep cleans to protect safety and equipment lifespan.#@@#Additional Info#@#Southbend's 4363A-2CL-NG 36" Natural Gas Restaurant Range offers 162,000 BTU, two star/sauté burners, a 24" charbroiler, and a convection oven; stainless steel, 6" legs, 22.5" flue riser, CSA and NSF certified, 120v, manual controls, 660 pounds.#@@#General Info#@#Description #@#
Confront high-volume service demands without sacrificing control or consistency. This commercial gas range delivers concentrated cooking power across multiple workstations, combining charbroiler performance with a convection oven to handle broiling, searing, and baking tasks simultaneously. Operators gain reliable ignition and robust construction that supports sustained daily use in institutional and hospitality kitchens.
#@@# Top Heat Capacity#@#
Two heavy-duty burners and a 24-inch charbroiler provide a combined output of 162,000 BTU, enabling rapid surface searing and continuous high-heat operation. Chefs maintain setpoints across simultaneous tasks, reducing cook time and stabilizing product yield.
#@@# Convection Oven Performance#@#
The integrated convection oven uses battery spark ignition and ships with three racks to support batch baking, roasting, and holding. The convection environment ensures even heat distribution, improving consistency across full pans and minimizing rework.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and a 22-1/2 inch flue riser resist corrosion and simplify cleaning in commercial workflows. The 6-inch adjustable legs allow precise leveling on uneven floors, enhancing safety and alignment with exhaust hoods.
#@@# Service Reliability Features#@#
Standing pilot and manual controls provide straightforward operation and field serviceability while qualifying for a manufacturer service program that streamlines preventive maintenance. Technicians find component access intuitive, which reduces downtime and labor hours during repairs.
#@@# Compliance And Safety#@#
This unit holds CSA and NSF certifications and operates on natural gas with a 120-volt electrical requirement drawing 5.9 amps at 60 hertz. Facility managers receive verifiable compliance for health and safety inspections and predictable utility parameters for installation planning.
#@@#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 burner ports weekly and clear debris with a soft brush to maintain consistent flame patterns. Drain and clean grease trays daily; use degreaser rated for stainless steel to prevent corrosion. Verify ignition components and pilot assemblies monthly; tighten connections and replace worn parts immediately. Calibrate thermostats quarterly and log temperature differentials. Level the unit and check gas pressure annually to meet CSA and NSF requirements.