Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers targeted heat, integrated griddle capacity, and a full oven to handle continuous service while maintaining precise temperature settings. Operators gain reliable performance rated at 159,000 BTU, fitting busy kitchens that require durable construction and consistent output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape griddle and remove burner caps; soak grates and rack in warm, soapy water. Wipe stainless steel with mild detergent and a soft cloth, then polish dry. Clean oven interior with non-abrasive cleaner; remove debris from flue riser and hi-shelf. Vacuum condenser and vents to remove grease. Inspect and tighten 6" legs and check gaskets. Clean daily to reduce bacteria, lower fire risk, cut energy use, extend equipment life, and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4364D-2TL-NG 36" natural gas range offers 159,000 BTU, two burners, a 24" griddle, thermostatic controls, standing pilot, battery spark ignition, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range delivers targeted heat, integrated griddle capacity, and a full oven to handle continuous service while maintaining precise temperature settings. Operators gain reliable performance rated at 159,000 BTU, fitting busy kitchens that require durable construction and consistent output.
#@@# Thermostatic Controls.#@#
Thermostatic control knobs maintain setpoint accuracy across burners and the griddle for consistent cooking results. Chefs achieve repeatable searing and simmering without constant adjustment, ensuring high-quality dishes every time.
#@@# Burners Layout.#@#
Two burners include one star/sauté nozzle for high-heat cooking and one non-clog burner for steady output, enabling simultaneous high-intensity and controlled tasks. Staff can sear proteins while sustaining a low simmer on the adjacent burner, optimizing workflow and efficiency.
#@@# Integrated Griddle.#@#
A 24-inch left griddle with a .500-inch plate thickness provides a robust, flat-top surface that resists warping under heavy use. Kitchens can produce large volumes of grilled items and sandwiches while preserving even heat transfer across the plate, enhancing cooking performance.
#@@# Oven Capacity.#@#
A single standard oven includes battery spark ignition and ships with one rack to support roasting and holding functions. Culinary teams expand menu flexibility by baking or finishing pans while using the top for stovetop production, maximizing kitchen capabilities.
#@@# Heavy-Duty Construction.#@#
Stainless steel front, sides, and hi-shelf combine with a 22.5-inch flue riser and heavy-duty shelf to create a corrosion-resistant work surface and stable ventilation mounting point. Facilities reduce downtime and simplify sanitation with smooth metal surfaces and robust shelving, ensuring longevity.
#@@#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 and griddle daily; remove debris and scrape deposits while equipment is cool. Clean stainless steel surfaces with warm water and mild detergent; rinse and dry to prevent spots. Verify thermostatic controls function by cycling temperatures weekly and log readings. Lubricate adjustable leg threads quarterly and tighten fasteners. Replace worn gaskets and check standing pilot and spark ignition components monthly to ensure reliable operation.