Built to sustain heavy service while ensuring precise control, this 36.5-inch natural gas restaurant range delivers consistent heat and reliable operation for demanding kitchens. Operators will appreciate the combination of high-output burners and an integrated griddle that supports simultaneous cooking tasks without sacrificing temperature stability. Maintenance teams benefit from a stainless steel exterior and service qualifications that simplify upkeep and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow surfaces to cool. Scrape grease from griddle and burners, then wipe with a mild degreaser and a soft cloth. Remove racks and wash in warm, soapy water; rinse and dry. Vacuum condenser coils and clean filters to improve efficiency and cut energy use. Inspect seals and vents; clear debris to reduce fire risk. Record cleaning dates to help pass CSA and health inspections.#@@#Additional Info#@#Southbend's 4364C-2TL-NG 36.5" natural gas range offers 114,000 BTU heating with two burners, a 24" griddle, thermostatic controls, a 1/2" griddle plate, stainless steel front, cabinet base, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built to sustain heavy service while ensuring precise control, this 36.5-inch natural gas restaurant range delivers consistent heat and reliable operation for demanding kitchens. Operators will appreciate the combination of high-output burners and an integrated griddle that supports simultaneous cooking tasks without sacrificing temperature stability. Maintenance teams benefit from a stainless steel exterior and service qualifications that simplify upkeep and reduce downtime.
#@@# Burners With Griddle#@#
Two high-intensity burners paired with a left-side griddle provide flexible cooking zones that handle pans and direct griddle work simultaneously. Chefs will achieve rapid boiling and steady searing thanks to a combined 114,000 BTU capacity and dedicated thermostatic control for the griddle plate.
#@@# Thermostatic Controls#@#
Thermostatic control maintains set temperatures for the griddle and oven sections, reducing temperature drift during peak service. Kitchen staff will produce consistent results across shifts and lower waste from overcooked or undercooked items.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines for commercial foodservice environments. Facilities will extend equipment life and meet health inspection expectations with durable materials and accessible surfaces.
#@@# Integrated Flue Riser#@#
A 22-1/2 inch flue riser with a hi-shelf increases usable vertical space and aids ventilation routing behind the unit. Line cooks will gain convenient storage and a cleaner workflow while engineers retain clear access for service and vent connections.
#@@# Cabinet Base Storage#@#
A full cabinet base provides secure storage for pots, pans, or service supplies beneath the range, optimizing back-of-house organization. Managers will reduce clutter on work surfaces and shorten retrieval time during prep and 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 carbon deposits with a brass brush and mild detergent to maintain heat transfer. Calibrate thermostatic controls monthly with an oven thermometer and adjust per manufacturer specs. Clean stainless steel surfaces with a nonabrasive cleanser and soft cloth; polish along the grain. Verify gas connections and pilot integrity quarterly; tighten fittings and replace worn gaskets. Level the unit and confirm flue riser clearance for proper venting.