Stop compromising throughput for control. This 36.5-inch natural gas restaurant range combines concentrated power with precise temperature management to support sustained kitchen performance, delivering 159,000 BTU across burners and a right griddle for mixed cookline demands. Operators gain consistent output and simplified serviceability in a freestanding, stainless steel package designed for commercial workloads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Scrape griddle residue with a scraper, then clean with a 1:10 mild detergent to hot water; rinse and dry. Remove burners and wash non-clog ports with a soft brush; avoid abrasives. Vacuum condenser and backriser to remove grease and dust. Clean oven interior with non-corrosive cleaner; wipe racks and dry. Inspect door seals and gas connections for leaks. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's 4364D-2TR-NG 36.5" natural gas range offers 159,000 BTU with two burners, a 24" griddle, thermostatic controls, standing pilot, battery spark ignition, stainless steel front and sides, 6" adjustable legs, and weighs 660 pounds.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36.5-inch natural gas restaurant range combines concentrated power with precise temperature management to support sustained kitchen performance, delivering 159,000 BTU across burners and a right griddle for mixed cookline demands. Operators gain consistent output and simplified serviceability in a freestanding, stainless steel package designed for commercial workloads.
#@@# Burners With Griddle#@#
Two high-output burners pair with a 24-inch griddle on the right, producing rapid heat transfer and allowing simultaneous pan and flat-top cooking. Chefs obtain a flexible station layout and steady plate throughput during peak service periods.
#@@# Thermostatic Control#@#
Thermostatic controls maintain setpoints across burners and griddle, reducing temperature drift during continuous use. Kitchen staff achieve repeatable cooking results and minimize product loss from overcooking.
#@@# Oven Capacity#@#
One standard oven with battery spark ignition accommodates sheet pans and pan inserts for roasting or holding applications. Culinary teams benefit from integrated baking capacity without dedicating separate equipment, thus increasing kitchen utilization.
#@@# Service Accessibility#@#
The standing pilot design and lift features simplify ignition and routine service, while the unit qualifies for a manufacturer service program to streamline parts and labor support. Maintenance teams reduce downtime and keep production lines operating efficiently.
#@@# Stainless Steel Construction#@#
The front, sides, and hi-shelf use stainless steel to resist corrosion and support frequent cleaning cycles common in institutional and hospitality environments. Managers preserve finish integrity and hygiene while meeting regulatory cleaning protocols.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow stable installation on uneven floors and enable clearance for cleaning and airflow beneath the cabinet.
#@@#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#@#Clean burners and griddle daily to prevent carbon buildup and ensure consistent heat. Inspect thermostatic controls and pilot monthly; tighten connections and replace faulty thermostats. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth; polish with microfiber to maintain finish. Calibrate oven temperature quarterly with a traceable thermometer. Verify flue riser clearance and clear obstructions for proper venting.