Stop sacrificing throughput for control. This 36" natural gas restaurant range delivers focused heat distribution and integrated griddle power to support continuous cookline production while maintaining precise temperature management for consistent results. Restaurant operators will find robust construction and service-oriented features that reduce downtime and simplify daily sanitation tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Scrape griddle residue while warm; wash with degreaser and rinse. Remove grates and soak in hot, soapy water; brush burner ports to clear clogs. Clean stainless surfaces with non-abrasive cleaner and soft cloth; polish dry. Vacuum condenser and flue riser to remove grease. Inspect seals, controls, and legs; tighten or replace as needed. Regular cleaning prevents bacteria, fires, high bills, and breakdowns.#@@#Additional Info#@#Southbend’s 4364C-2TR-NG 36" Natural Gas range offers 114,000 BTU with two burners, a 24" griddle, thermostatic controls, stainless steel front, 22.5" flue riser, 6" adjustable legs, cabinet base, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" natural gas restaurant range delivers focused heat distribution and integrated griddle power to support continuous cookline production while maintaining precise temperature management for consistent results. Restaurant operators will find robust construction and service-oriented features that reduce downtime and simplify daily sanitation tasks.
#@@# Burner Configuration#@#
Two high-output burners combine open flame performance with a non-clog design to maintain steady BTU delivery during peak service. Chefs gain reliable searing and boil capacity while staff spend less time addressing burner blockages.
#@@# Right Griddle Plate#@#
A 24" griddle with a half-inch thick plate provides aggressive heat retention and an even cooking surface across its width. Line cooks achieve uniform browning for high-volume items while the heavy plate minimizes temperature fluctuation under continuous load.
#@@# Thermostatic Controls#@#
Thermostatic regulation on oven and griddle circuits preserves setpoint temperatures for repeatable cooking cycles. Kitchen teams reproduce recipes consistently and reduce waste from overcooking or recovery lag after heavy use.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and riser use stainless steel to resist corrosion and enable fast cleaning with common sanitizers. Managers lower lifecycle maintenance costs and maintain a sanitary presentation that meets inspection expectations.
#@@# Cabinet Base Storage#@#
An integrated cabinet base supplies secure storage for pans, tools, and compressed product staging within the footprint of the range. Staff access required items quickly, improving station ergonomics and reducing retrieval trips.
#@@# Riser With Shelf#@#
A 22.5" flue riser incorporates a heavy-duty hi-shelf to stage plated orders or hold utensils at service height. Expedite plating and reduce cross-traffic on the line by providing a stable, elevated work surface adjacent to the cooking area.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• 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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners monthly and remove debris for consistent flame and heat output. Verify thermostatic controls by measuring surface temperatures with a certified probe and adjust as needed. Clean the griddle daily with approved scrapers and neutral pH cleaners; season after cleaning. Degrease stainless steel with a nonabrasive solution and polish with a microfiber cloth. Tighten gas fittings and test for leaks with a soap solution after service. Level the unit on its 6" adjustable legs.