Built for high-demand kitchens, this commercial natural gas range delivers strong output and consistent control across multiple zones. It combines charbroiler performance with oven capacity, supporting grills, sauté stations, and baking without sacrificing efficiency. Its unified footprint meets grilling, searing, and baking needs for restaurants, cafeterias, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and power. Let the range cool. Remove grates and charbroiler plates; soak in warm, soapy water. Wipe stainless steel surfaces with a mild detergent and soft cloth; rinse and dry. Clean oven interior with a non-abrasive cleaner and wipe racks separately. Vacuum debris from the backriser and condenser areas. Inspect door seals and burners; tighten or replace parts as needed. Record cleaning dates to meet inspections and reduce fire and repair risk.#@@#Additional Info#@#Southbend's 4363D-2CL-NG 60.75" Natural Gas Range delivers 175,000 BTU with star burners, charbroiler, standard oven, stainless steel exterior, adjustable legs, manual controls, 120V power, CSA/NSF certified, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-demand kitchens, this commercial natural gas range delivers strong output and consistent control across multiple zones. It combines charbroiler performance with oven capacity, supporting grills, sauté stations, and baking without sacrificing efficiency. Its unified footprint meets grilling, searing, and baking needs for restaurants, cafeterias, hospitals, and institutional kitchens.
#@@# Charbroiler Top#@#
The 24" charbroiler provides radiant heat for searing and char marks, ensuring quick turnaround for high-volume service. Manual controls maintain grill temperatures, and standard grates simplify cleaning.
#@@# Dual Sauté Burners#@#
Two star-shaped burners deliver focused heat for boiling, pan sauces, and sautéing in a compact layout. Manual controls allow precise adjustments during busy service.
#@@# Standard Oven Capacity#@#
The oven features a 26.00" W x 26.50" D x 14.00" H interior, holding one rack and offering 70.9 cubic feet of volume for baking and holding. A spring-assisted door improves access and reduces strain during loading.
#@@# High Heat Output#@#
With 175,000 BTU total output, the unit supports simultaneous high-heat and baking demands. Natural gas power and standing pilot ignition ensure reliable performance in busy kitchens.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, and riser resist corrosion and simplify cleaning for hospitals, schools, and hospitality operations. The 22.5" flue riser with shelf provides ventilation clearance and a durable staging surface.
#@@# Serviceability Features#@#
Six-inch adjustable legs ensure level installation and allow cleaning beneath the unit to meet sanitation standards. The unit qualifies for the manufacturer’s Service First program, reducing downtime for institutional customers.
Specifications include 36.5" nominal width, 60.75" height with riser, 34" depth, 120 V electrical requirement drawing 5.9 amps at 60 Hz, and a shipped weight of 660 pounds.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame distribution. Clean charbroiler grates after each service by scrubbing with a stiff brush and degreaser, then rinse and dry. Vacuum the oven cavity and wipe interior surfaces with mild detergent; replace the single rack if warped. Verify door counterweight and spring-assisted hinges for smooth operation. Tighten visible fasteners and level on the 6" adjustable legs monthly.