Stop compromising throughput for control. This 36-inch natural gas restaurant range combines targeted power distribution and oven versatility to handle peak service periods while maintaining precise temperature management. This helps kitchen teams deliver consistent results across high volumes. Designed for commercial kitchens, this unit balances heavy-duty construction with proven ignition reliability to reduce downtime and simplify service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Scrape griddle with a scraper, then wipe with a damp cloth and mild detergent; rinse and dry. Remove oven racks; wash in warm, soapy water and dry before reinstalling. Vacuum condenser and clean grease from backriser, burners, and grates using a degreaser; rinse parts and dry. Inspect door seals and pilots; replace worn seals. Clean daily to stop bacteria, reduce fire risk, lower energy use, and avoid equipment failures.#@@#Additional Info#@#Southbend's 4363A-2GR-NG 36" natural gas range offers 146,000 BTU, two star/saut burners, a 24" griddle, convection oven, stainless steel exterior, adjustable legs, manual controls, and is freestanding.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range combines targeted power distribution and oven versatility to handle peak service periods while maintaining precise temperature management. This helps kitchen teams deliver consistent results across high volumes. Designed for commercial kitchens, this unit balances heavy-duty construction with proven ignition reliability to reduce downtime and simplify service routines.
#@@# Burners and Griddle#@#
Two open star/sauté burners deliver focused heat for sautéing and rapid boil tasks, while a right-side 24-inch griddle provides continuous planar cooking for proteins and breakfast items. Operators gain direct manual control over flame intensity for immediate response during service and consistent searing across pans and the griddle plate.
#@@# Convection Oven Performance#@#
One convection oven features battery spark ignition and ships with three racks to increase usable cooking area for batch roasting and multirack production. Chefs obtain even heat distribution that reduces cycle time for product throughput while maintaining controlled oven environments for repeatable results.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and allow easy cleaning between shifts, reducing labor associated with surface maintenance. The design includes a standing pilot and service access that align with Southbend Service First Program policies to simplify preventive maintenance and repairs.
#@@# Heat Output and Capacity#@#
The range produces 146,000 BTU total with a plate thickness of 1/2 inch on the griddle surface, enabling rapid recovery under load and sustained high-temperature operation. Kitchen managers achieve predictable cooking performance during continuous service without frequent power adjustments.
#@@#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#@#Remove food residue from grates and griddle after each shift using a scraper and warm water; apply a thin coat of food-grade oil to the griddle plate after drying to prevent corrosion. Inspect burner ports weekly and clear clogs with a soft wire or brush. Clean oven interior with an approved degreaser and remove racks for separate washing. Verify standing pilot and spark ignition operation monthly; schedule CSA-certified technician service annually to confirm gas pressure and safety.