Stop sacrificing throughput for control. This heavy-duty natural gas range delivers sustained thermal output and flexible cookline capacity, ideal for high-volume restaurants, campuses, hospitals, and hospitality operations. Operators achieve consistent heat delivery across open burners, a charbroiler section, and a convection oven while maintaining professional stainless-steel hygiene and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas supply. Remove grates, charbroiler plates, and racks. Soak parts in warm water with mild detergent; scrub carbon with a nylon brush. Wipe stainless surfaces with a non-abrasive cleaner and a soft cloth. Vacuum the condenser and backriser area; clear vents to prevent grease buildup. Check door seals and burners for clogs; clear with compressed air. Dry all parts before reassembly and restore gas and power. Cleaning prevents contamination, fires, and breakdowns.#@@#Additional Info#@#Southbend’s 4363A-2CR-NG 48" natural gas range delivers 162,000 BTU with two burners, a 24" charbroiler, one convection oven, stainless steel front, 6" adjustable legs, 120v, and is CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty natural gas range delivers sustained thermal output and flexible cookline capacity, ideal for high-volume restaurants, campuses, hospitals, and hospitality operations. Operators achieve consistent heat delivery across open burners, a charbroiler section, and a convection oven while maintaining professional stainless-steel hygiene and serviceability.
#@@# Top Heat Capacity#@#
Delivering 162,000 BTU total, the unit focuses high heat where crews need it most, enabling simultaneous high-heat searing and sustained simmering without load-induced recovery delays. Maintenance teams benefit from accessible components and standing pilot ignition, reducing downtime during routine inspections.
#@@# Charbroiler Section#@#
The integrated 24-inch charbroiler on the right side produces concentrated radiant heat for grilling and searing applications, supporting fast production of proteins with predictable char and grill marks. Cast grates shed residue into removable trays, simplifying cleaning cycles and preserving heat transfer efficiency.
#@@# Dual Open Burners#@#
Two star/sauté style burners provide agile flame response and a broad simmer-to-sear range, enabling chefs to stage multiple pans and achieve precise temperature control during peak service. Lift-off grates and manual control valves allow quick access for cleaning and immediate flame adjustment for varying menu demands.
#@@# Convection Oven Performance#@#
The single convection oven features battery spark ignition and three removable racks to support batch cooking and even heat distribution for pizzas, roasts, and sheet pans. Designated airflow and rack capacity reduce cycle variance, increasing predictable plate-to-plate consistency during service windows.
#@@#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 remove debris to maintain consistent flame profiles. Calibrate gas pressure and verify manifold connections monthly; document readings and adjust per Southbend specifications. Clean stainless steel surfaces with neutral detergent and soft cloth after each shift to prevent corrosion. Degrease charbroiler grates after peak service; soak in hot water and scrub with nonabrasive pads. Test oven ignition and pilot systems daily and replace worn components promptly.