Built for high-volume kitchens that require precise heat control and consistent results, this 36.5-inch natural gas range delivers 130,000 BTU of cooking power across its burners, charbroiler, and standard oven. Chefs benefit from a workstation that efficiently handles searing, sautéing, and broiling without interruptions, while the stainless steel construction resists corrosion in busy environments. Operators receive a commercial-grade assembly that meets CSA and NSF certifications, integrating a backriser with a hi-shelf for organized service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas source and shut off valves. Remove grates and charbroiler plates; soak in soapy water. Scrub ovens and surfaces with non-abrasive cleaner and nylon brush to remove grease. Clean backriser shelf and vent openings; clear grease from flues. Vacuum condenser coils and wipe stainless steel with mild detergent, then dry. Inspect door seals and burners; replace worn parts.#@@#Additional Info#@#Southbend’s 4364D-2CR-NG 36.5" natural gas range offers 130,000 BTU with two burners, a 24" charbroiler, stainless steel front, cabinet base with oven, 6" adjustable legs, backriser with hi-shelf, CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise heat control and consistent results, this 36.5-inch natural gas range delivers 130,000 BTU of cooking power across its burners, charbroiler, and standard oven. Chefs benefit from a workstation that efficiently handles searing, sautéing, and broiling without interruptions, while the stainless steel construction resists corrosion in busy environments. Operators receive a commercial-grade assembly that meets CSA and NSF certifications, integrating a backriser with a hi-shelf for organized service.
#@@# High-Output Burners#@#
Install two manual burners that work together to support rapid heat-up and steady simmering across multiple pans. Engineers designed one star/sauté burner and one non-clog burner to maintain flame stability and minimize downtime from clogging, optimizing throughput during peak service.
#@@# Integrated Charbroiler#@#
Position a 24-inch charbroiler on the right to provide direct radiant heat for consistent searing and grill marks. Technicians built the charbroiler into the top configuration, allowing simultaneous use with range burners and oven operations.
#@@# Single Oven Capacity#@#
Include a full standard oven beneath the range to enhance menu flexibility for roasting and baking while managing stovetop workload. Operators benefit from a cabinet base that offers structural support and aligns oven access with countertop workflow.
#@@# Stainless Steel Exterior#@#
Specify stainless steel for the front, sides, and shelf to resist grease absorption and simplify daily cleaning routines. Managers will reduce long-term maintenance costs while maintaining a professional kitchen appearance.
#@@# Backriser With Shelf#@#
Mount a 22.5-inch flue riser with a shelf to create vertical storage for pans, utensils, or plated items while channeling exhaust upward. Chefs gain easy access to tools and an elevated staging area that preserves counter space.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove debris to maintain consistent flame and prevent clogging. Clean charbroiler grates after each service using a wire brush and degreaser; rinse and dry thoroughly. Wash stainless steel surfaces with mild detergent and soft cloth to avoid scratches. Verify manual controls operate smoothly and calibrate thermostats quarterly. Check seals and standing pilot; replace worn parts promptly to ensure safe, efficient operation.