Built for high-volume kitchens that demand consistent heat and continuous operation, this 36.5-inch natural gas range delivers focused output across cooking surfaces while maintaining accurate temperature control for repeatable results. Professionals will appreciate the combination of two star sauté burners and a right-side griddle, which together provide the flexibility to sear, simmer, and griddle without workflow disruption. Engineers designed the unit with stainless steel exteriors and adjustable legs to ensure durability and on-site leveling in busy commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates, griddle plates, oven racks and wipe surfaces with a mild detergent solution and a soft cloth. Scrub the griddle with a non-abrasive pad; rinse and dry. Clean burner ports with a soft brush and clear obstructions. Vacuum condenser coils and backriser area to remove grease. Inspect door seals and pilot; replace worn parts. Run a heat cycle after reassembly to burn off residue and verify proper operation.#@@#Additional Info#@#Southbend’s 4363D-2TR-NG 36.5" natural gas range delivers 159,000 BTU with two star/sauté burners, a 24" griddle, thermostatic controls, battery spark ignition, stainless steel front, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and continuous operation, this 36.5-inch natural gas range delivers focused output across cooking surfaces while maintaining accurate temperature control for repeatable results. Professionals will appreciate the combination of two star sauté burners and a right-side griddle, which together provide the flexibility to sear, simmer, and griddle without workflow disruption. Engineers designed the unit with stainless steel exteriors and adjustable legs to ensure durability and on-site leveling in busy commercial environments.
#@@# Two Star Burners#@#
Installers place two high-performance star-shaped burners on the top deck to concentrate flame and deliver rapid recovery between pans. Chefs gain precise flame control for searing and rapid boiling, reducing cook time and improving throughput.
#@@# Right Griddle Plate#@#
Positioned on the right, the 24-inch griddle plate measures 1/2 inch thick to provide stable heat retention and consistent griddle surface temperatures. Operators achieve uniform browning across large batches, which lowers scrap rates for patties and sandwiches.
#@@# Thermostatic Controls#@#
Equip the range with thermostatic control on oven and griddle circuits to maintain set temperatures during extended service periods. Kitchen staff hold target heat precisely, improving consistency for recipes and reducing product variance.
#@@# Standard Oven With Spark Ignition#@#
Include a single standard oven with battery spark ignition and one shelf to expand cooking capacity for roasting and holding. Culinary teams consolidate tasks by using oven space for sheet pans and pans while the top elements remain in use.
#@@# Heavy Duty Construction#@#
Construct the front, sides, shelf, and riser from stainless steel to resist corrosion and allow straightforward sanitation at the end of each shift. Maintenance crews perform routine cleaning efficiently, and the overall build withstands heavy daily use.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and wash grates and griddle plate with warm, soapy water to prevent clogging and uneven heat. Drain and clean oven cavity weekly; scrub racks and inspect igniters for carbon buildup. Verify thermostatic control calibration monthly and adjust per manufacturer guidelines. Lubricate hinges and check door seals for tears, replacing as needed. Clean condenser and vent riser quarterly to maintain airflow and safety.