Built for continuous service in demanding kitchens, this 36.4" natural gas restaurant range delivers robust output and versatile cooking zones for busy foodservice operations. Combining four star/sauté burners with a 12" left griddle and a full-size oven, the unit provides the flexibility needed to run multiple line stations without compromise. Stainless steel exterior surfaces and a heavy-duty design support frequent cleaning and sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and the 12" left griddle plate; soak in warm, soapy water. Wipe stainless front, sides, shelf, and control knobs with a non-abrasive cleaner and soft cloth. Clean burner ports and pilot areas with a soft brush; clear debris from the backriser and hi-shelf vent. Vacuum condenser and check oven door seal for wear. Dry all parts completely, reassemble, reconnect gas, and test ignition and burners for proper operation.#@@#Additional Info#@#Southbend 4363D-1G-NG 36.4" Natural Gas Range offers 195,000 BTU, 4 burners, 12" griddle, stainless steel build, standard oven with spark ignition, 22.5" flue riser, NSF/CSA listed, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 36.4" natural gas restaurant range delivers robust output and versatile cooking zones for busy foodservice operations. Combining four star/sauté burners with a 12" left griddle and a full-size oven, the unit provides the flexibility needed to run multiple line stations without compromise. Stainless steel exterior surfaces and a heavy-duty design support frequent cleaning and sustained daily use.
#@@# Star Sauté Burners#@#
Four high-performance sauté burners supply concentrated heat for rapid searing and high-heat reductions. Operators gain precise manual control to manage pan-to-pan variability while maintaining consistent cook times across busy shifts.
#@@# Left Griddle Plate#@#
A 12" griddle positioned on the left side provides a dedicated flat-top surface for eggs, sandwiches, and short-order items. The 1/2" plate thickness promotes even heat distribution and minimizes hot spots, improving yield and product consistency.
#@@# Standard Oven Capacity#@#
The integrated full-size oven accepts sheet pans and holds temperature for roasting and baking between ticket cycles. Battery spark ignition simplifies oven startup while the included rack supports organized load management.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and support frequent sanitation protocols required in commercial kitchens. The finish withstands daily wear and preserves a professional aesthetic at the line.
#@@# Backriser With Shelf#@#
A 22-1/2" flue riser outfitted with a hi-shelf increases usable staging space and secures ventilation routing. Chefs benefit from elevated storage for pans and small tools without expanding the footprint.
#@@# Performance And Certification#@#
The range produces 195,000 BTU total output and operates on natural gas with manual controls and standing pilot provisions. NSF certification and CSA listings confirm compliance with commercial safety and sanitation standards.
#@@#Delivery Details#@#
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• 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#@#To maintain your Southbend 4363D-1G-NG range, clean burner ports and grates daily; soak grates in soapy water, scrub, rinse, and dry before reassembly. Wipe stainless steel surfaces with mild detergent; avoid abrasives. Scrape the 12" griddle after each shift, season with oil when cool. Clean oven cavity and flue monthly. Check door seals quarterly, ignition weekly, and venting regularly. Schedule annual professional inspection for compliance and performance.