Stop sacrificing output for control. This natural gas restaurant range delivers concentrated power and precise temperature management for high-volume kitchens that require consistent results under heavy-duty cycles. Designed for continuous service, this freestanding unit combines two open burners, an industry-grade griddle, and a convection oven into a single footprint to streamline workflow and sustain throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates, caps, and racks. Clean grates and caps with warm, soapy water; soak if needed. Wipe stainless steel with mild detergent, rinse, and dry. Degrease the griddle with a scraper, then hot water and detergent; season as directed. Vacuum vents monthly. Inspect seals and pilot; replace worn parts. Regular cleaning prevents contamination, fires, high bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's 4364A-2TL-NG 36.5" natural gas range offers 146,000 BTU with two burners, a 24" griddle, thermostatic controls, and a convection oven; features stainless steel, 6" adjustable legs, and NSF/CSA listings for compliance.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This natural gas restaurant range delivers concentrated power and precise temperature management for high-volume kitchens that require consistent results under heavy-duty cycles. Designed for continuous service, this freestanding unit combines two open burners, an industry-grade griddle, and a convection oven into a single footprint to streamline workflow and sustain throughput.
#@@# Two Burner Design#@#
Two open burners supply rapid, direct heat for sautéing and boiling, enabling simultaneous preparation of multiple menu items. Operators can rely on steady flame performance and straightforward maintenance due to lift-off components and robust burner construction.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left provides a broad, even cooking surface for proteins and breakfast lines, with a 1/2" thick plate that resists warping and conducts heat uniformly. Chefs gain consistent sear and predictable cook times, reducing product variability during peak periods.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver accurate temperature regulation across grates and griddle, allowing staff to set and maintain cooking zones without frequent adjustment. The controls minimize temperature drift, preserving quality and reducing waste from overcooking.
#@@# Convection Oven#@#
The integrated convection oven uses battery spark ignition and holds three racks to expand holding and baking capacity within the same unit footprint. The fan-assisted cavity accelerates heat transfer, improving cook uniformity and decreasing cycle times for roasted and baked items.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify daily sanitation in commercial workflows. Six-inch adjustable legs allow precise leveling on uneven floors, stabilizing the range for safe, repeatable operation.
#@@#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 and heat output. Clean griddle surface after each shift using a scraper and warm water; season with a thin oil film when cooled. Degrease oven interior monthly and check thermostat calibration; adjust per manufacturer instructions. Vacuum condenser area and confirm ventilation at the backriser remains unobstructed. Replace worn gaskets and verify standing pilot and ignition components for reliable operation.