Built for high-volume kitchens where consistent heat and rugged construction determine service reliability, this natural gas restaurant range delivers 130,000 BTU of combined power and purpose. Operators gain commercial cooking capacity, a charbroiler work surface, and an oven sized for full production demands without sacrificing uptime or safety. Facilities that require CSA and NSF compliance will find the unit meets regulatory expectations while supporting continuous throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off the supply before cleaning. Remove grates and charbroiler plates; soak in hot, soapy water and degrease. Scrub stainless steel surfaces with a non-abrasive pad and mild detergent, then rinse and dry. Clean the oven interior and wipe door seals; check for wear. Vacuum condenser coils and clear the flue riser. Inspect burners and pilots; reassemble when dry and restore gas. Regular cleaning reduces bacteria, fire risk, energy use, and repairs.#@@#Additional Info#@#Southbend’s 4363C-2CL-NG 36.5" commercial gas range delivers 130,000 BTU with two star/sauté burners, a 24" left charbroiler, cabinet base, 22.5" flue riser with hi-shelf, stainless steel construction, 6" adjustable legs, CSA and NSF certification.#@@#General Info#@#Description #@#
Built for high-volume kitchens where consistent heat and rugged construction determine service reliability, this natural gas restaurant range delivers 130,000 BTU of combined power and purpose. Operators gain commercial cooking capacity, a charbroiler work surface, and an oven sized for full production demands without sacrificing uptime or safety. Facilities that require CSA and NSF compliance will find the unit meets regulatory expectations while supporting continuous throughput.
#@@# High BTU Output#@#
Delivering 130,000 BTU across cooktop and charbroiler elements, the range produces rapid boil times and sear capabilities for high turnover operations. Chefs can stage multiple pans and grills simultaneously, shrinking cook cycles and preserving product quality under heavy load.
#@@# Charbroiler Surface#@#
Integrating a 24-inch charbroiler on the left side enables authentic char marks and direct flame contact for proteins and vegetables. Staff control sear intensity and presentation while maintaining a compact footprint compared with separate flattops and grills.
#@@# Dual Star Sauté Burners#@#
Two star-shaped sauté burners supply concentrated, even heat ideal for rapid pan work and sauce reduction. Line cooks achieve consistent results when moving between high-heat tasks and moderate simmering without uneven hotspots.
#@@# Spacious Oven Interior#@#
A 26-inch width by 26.5-inch depth by 14-inch height oven interior and 13-inch oven bottom support sheet pans and full production roasting. Teams can batch roast or hold product with minimal repositioning, increasing staging efficiency during peak periods.
#@@# Stainless Steel Body#@#
Stainless steel front, sides, and shelf provide corrosion resistance and straightforward sanitation workflows that align with commercial cleaning protocols. Cleaning crews access smooth surfaces and maintain hygienic presentation with less effort.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner orifices weekly and remove debris with a soft brush to maintain consistent flame patterns and heat output. Clean charbroiler grates and stainless steel surfaces after each service using a nonabrasive cleaner; rinse and dry thoroughly to prevent corrosion. Verify door counterweight operation and adjust hinges if oven sealing degrades. Check gas connections and pressure annually per CSA guidelines; replace worn gaskets and seals promptly to avoid leaks.