Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers concentrated heat distribution and robust oven performance to meet sustained service demands while maintaining consistent temperature results across multiple pans and sheet trays. Operators will appreciate the durable construction and straightforward controls that simplify training and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow to cool. Scrape food debris, then wipe surfaces with a mild detergent and soft cloth. Degrease ovens and vents with a commercial degreaser; rinse and dry. Clean burner ports and grates; remove clogs with a brush. Vacuum condenser coils and wipe stainless steel with a non-abrasive cleaner. Inspect seals and legs; tighten or replace as needed. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection issues.#@@#Additional Info#@#Southbend's 4364A-NG 36" natural gas range delivers 230,000 BTU with six burners, manual controls, and a convection oven; stainless steel, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified, 660 pounds, freestanding design.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers concentrated heat distribution and robust oven performance to meet sustained service demands while maintaining consistent temperature results across multiple pans and sheet trays. Operators will appreciate the durable construction and straightforward controls that simplify training and reduce downtime.
#@@# Front Burners#@#
Six high-output burners produce a combined 230,000 BTU, enabling rapid searing and sustained high-heat cooking for peak service periods. Chefs will gain precise manual control across six zones to manage multiple pots and pans simultaneously.
#@@# Nonclog Design#@#
Three nonclog burners resist debris buildup and maintain flame integrity during long shifts, reducing service interruptions and maintenance time. Kitchen staff will spend less time cleaning burner assemblies and more time executing menu items.
#@@# Convection Oven#@#
One convection oven with battery spark ignition provides even heat circulation for consistent baking and roasting across full sheet pans. The oven ships with three racks to accommodate layered production without compromising product quality.
#@@# Heavy Duty Shelf#@#
A 22.5-inch flue riser with a heavy-duty hi-shelf offers elevated storage and staging for pans, plates, and service items, keeping the workspace organized and accessible. Line cooks will use the shelf to streamline plating and reduce backtrack during peak runs.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and facilitate sanitation procedures required in commercial kitchens. Cleaning crews will achieve regulatory cleanliness faster thanks to smooth, hard surfaces.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors, ensuring stable operation and proper ventilation clearance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot daily; remove debris and clean ports with a soft brush to maintain flame stability. Drain grease traps weekly and degrease oven interior using manufacturer-approved cleaner to prevent buildup. Verify gaskets and hinges monthly; replace worn seals to preserve temperature control. Level unit and adjust the 6" legs after relocation. Calibrate thermostat quarterly and record readings. Follow CSA and NSF maintenance recommendations for safety and compliance.