Stop sacrificing output for control. This 36-inch natural gas restaurant range delivers concentrated heat, precise manual control, and integrated griddle capacity to support sustained service in busy kitchens. Operators gain a compact workstation that combines four high-output cooking surfaces and a convection oven, all built with stainless steel for daily cleaning and corrosion resistance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and wipe burners with mild detergent and a soft brush; clear orifices to prevent clogs. Scrape griddle hot with a scraper, then clean with warm, soapy water and a non-abrasive pad. Empty oven and remove racks; wash racks and interior with degreaser, rinse, and dry. Clean backriser shelf and vent to remove grease. Check seals and pilot; replace worn parts. Regular cleaning prevents bacteria, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 36" natural gas Ultimate Restaurant Range (model 4364A-1G-NG) offers 182,000 BTU, four burners, a 12" griddle, convection oven, stainless steel build, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 36-inch natural gas restaurant range delivers concentrated heat, precise manual control, and integrated griddle capacity to support sustained service in busy kitchens. Operators gain a compact workstation that combines four high-output cooking surfaces and a convection oven, all built with stainless steel for daily cleaning and corrosion resistance.
#@@# Burners With Griddle#@#
Four burners paired with a left-side 12-inch griddle provide simultaneous searing, boiling, and flat-top cooking without station changes. Each burner contributes to a combined 182,000 BTU total, enabling rapid recovery under heavy load and consistent surface temperatures across multiple pans and the griddle.
#@@# High Output Burners#@#
Two star/sauté burners in front and two non-clog burners deliver focused flames for high-heat tasks and reduced maintenance from debris buildup. Chefs achieve fast boil times and precise pan control, while burner design minimizes interruptions during peak service.
#@@# Convection Oven#@#
The integrated convection oven uses battery-spark ignition and accepts three racks to expand production for baking, roasting, or holding. Uniform airflow accelerates cook cycles and yields consistent results across full-sheet loads, improving throughput for line cooks and catering shifts.
#@@# Durable Construction#@#
Stainless steel front, sides, and shelf combine with a 22.5-inch flue riser and heavy-duty shelf to form a corrosion-resistant, easy-to-sanitize workstation. Units mount on 6-inch stainless steel adjustable legs to level on uneven floors and maintain a stable work surface under heavy pots.
#@@# Serviceability Features#@#
A standing pilot system and manual controls simplify troubleshooting and reduce the need for specialized tools during routine service. Technicians will access lift-off grates and standard components quickly, minimizing downtime and aligning with long-term service programs.
#@@#Delivery Details#@#
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• 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 burners daily and clear food debris to maintain consistent flame patterns and heat output. Schedule weekly griddle seasoning: clean with a scraper, apply thin oil coat, heat to smoke point, then cool. Verify oven ignition and standing pilot monthly; tighten fittings and replace defective thermocouples immediately. Clean stainless surfaces with approved nonabrasive cleaner and soft cloth. Level unit and confirm 6" legs secure quarterly to protect alignment and ventilation.