Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and precise temperature management for continuous service environments, combining two burners and a right-side griddle with a convection oven to support diverse menu demands. Operators maintain steady output across high-volume shifts while the stainless steel construction sustains daily use and simplifies sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliances and cool units before cleaning. Scrape grease from griddle with a scraper, then apply warm water and mild detergent; rinse and dry. Remove grates and soak in degreaser, brush burners and dry thoroughly. Wipe stainless steel surfaces with non-abrasive cleaner following grain. Clean oven interior after cooling; remove racks and wash with warm, soapy water. Clean vent and backriser to remove grease buildup. Inspect seals and test equipment before restarting.#@@#Additional Info#@#Southbend’s 4364A-2TR-NG 36" natural gas range offers 146,000 BTU, two burners, a 24" griddle, convection oven with battery spark ignition, three racks, stainless steel exterior, adjustable legs, flue riser with shelf, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36-inch natural gas restaurant range delivers focused power and precise temperature management for continuous service environments, combining two burners and a right-side griddle with a convection oven to support diverse menu demands. Operators maintain steady output across high-volume shifts while the stainless steel construction sustains daily use and simplifies sanitation.
#@@# Power Distribution#@#
Total heat output measures 146,000 BTU, enabling simultaneous operation of open burners and a 24-inch griddle without performance drop. Chefs achieve rapid searing, boiling, and griddle work while maintaining oven capacity for parallel cooking tasks.
#@@# Griddle Performance#@#
A 24-inch right griddle with .500-inch plate thickness provides even heat retention and a uniform cook surface for high-throughput items. Staff sustain consistent product quality for pancakes, burgers, and grilled sandwiches with reduced hot spots and predictable cook times.
#@@# Burner Configuration#@#
Two burners include one star/sauté style front burner and one non-clog burner, both set in standard grates to facilitate multiple pot and pan arrangements. Kitchen teams experience flexible stovetop layouts and simplified maintenance due to lift-off components and clog-resistant design.
#@@# Convection Oven#@#
A single convection oven uses battery spark ignition and ships with three racks to handle volume baking, roasting, and finishing tasks. Culinary professionals reduce cycle times and promote uniform product color and texture through forced-air circulation.
#@@# Control Precision#@#
Thermostatic controls govern both griddle and oven temperatures, enabling repeatable set points for consistent plates across shifts. Operators minimize waste and rework by holding tight temperature margins during peak service periods.
#@@#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 tighten burner caps to maintain stable flames. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Degrease oven interior weekly using manufacturer-approved cleaners and a nonabrasive brush. Verify thermostatic controls and standing pilot operation monthly; adjust calibration per service manual. Lubricate hinges and check gaskets for wear; replace seals showing cracks or compression.