Stop trading reliability for speed. This 36-inch natural gas restaurant range delivers concentrated power and consistent heat control to match high-volume kitchen demands while maintaining precise temperature management for repeatable results. Operators will produce plates faster while preserving product quality, reducing service bottlenecks and labor strain.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates, burners and racks; wash in warm, soapy water and dry. Scrape griddle with approved tool while warm, then apply food‑safe oil. Clean oven interior with manufacturer‑recommended cleaner and wipe door seals. Vacuum condenser and check flue riser for grease; degrease vents regularly. Inspect seals and controls; replace worn parts. Regular cleaning prevents contamination, fires, higher bills, equipment failure and inspection failures.#@@#Additional Info#@#Southbend's 4363A-2TR-NG 36" natural gas range delivers 146,000 BTU with two star burners, a 24" griddle, convection oven, battery spark ignition, three racks, stainless steel exterior, 22.5" flue riser, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop trading reliability for speed. This 36-inch natural gas restaurant range delivers concentrated power and consistent heat control to match high-volume kitchen demands while maintaining precise temperature management for repeatable results. Operators will produce plates faster while preserving product quality, reducing service bottlenecks and labor strain.
#@@# Two Burner Configuration#@#
Two open star/saut burners provide focused, high-intensity heat across two zones, enabling simultaneous high-heat searing and gentle simmering. Chefs attain rapid boil times and controlled reductions without sacrificing a second burner for backup.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right offers .500-inch plate thickness that resists warping under continuous use. Kitchens gain a robust flat top for pancakes, sandwiches, and grilled proteins while reducing downtime for resurfacing and replacement.
#@@# Convection Oven Base#@#
A single convection oven with battery spark ignition circulates hot air to ensure uniform cooking and reduced cycle times. Staff will handle batch roasting, baking, and reheating with consistent results and fewer rejects.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver precise temperature regulation across griddle and oven components for stable output during peak service. Line cooks achieve repeatable set points, minimizing manual adjustments and conserving gas.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and straightforward cleaning for busy back-of-house environments. Maintenance teams inspect and sanitize surfaces quickly while the unit withstands daily wear.
#@@# Heavy Duty Flue#@#
A 22.5-inch flue riser with heavy-duty shelf and 6-inch adjustable legs integrates ventilation support and elevated storage for pans or small tools. Kitchen layouts benefit from reduced footprint clutter and improved access to hot line accessories.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and tighten fittings to maintain 146,000 BTU performance. Clean grates and griddle after each service with nonabrasive pads and food-safe degreaser. Flush the oven monthly and remove carbon from the convection fan, verifying battery spark ignition works. Grease door hinges and check 6" stainless steel legs for secure mounting and levelness. Replace worn gaskets and test thermostatic controls for accurate temperature within 5°F.