Stop sacrificing uptime for capacity. This 36" natural gas restaurant range delivers focused, repeatable performance across a full suite of cooking applications while sustaining continuous service demands in high-volume kitchens. Operators enjoy precise manual control, integrated convection baking, and a robust stainless-steel build designed to minimize downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove grates and racks; soak in warm, soapy water. Scrub burners and oven interior with non-abrasive detergent; rinse and dry. Clean flue riser, shelf and exterior stainless steel with mild cleaner; polish along grain. Vacuum condenser coils and inspect legs and seals. Dispose grease and debris safely. Repeat daily for high-use areas and monthly for full service to reduce bacteria, lower fire risk, cut energy use, and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4365A-NG 36" natural gas range offers 211,000 BTU with five burners—three non-clog front and two Pyromax rear—plus a convection oven, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing uptime for capacity. This 36" natural gas restaurant range delivers focused, repeatable performance across a full suite of cooking applications while sustaining continuous service demands in high-volume kitchens. Operators enjoy precise manual control, integrated convection baking, and a robust stainless-steel build designed to minimize downtime and simplify maintenance.
#@@# Front Burners#@#
Five high-output burners provide concentrated heat across the cooktop to support simultaneous tasks. Engineers configured three non-clog burners at the front for heavy pots and quick boil-off, while two pyromax burners at the rear offer sustained simmering and medium-heat control.
#@@# Convection Oven#@#
One convection oven with battery spark ignition accelerates baking and roasting cycles by circulating hot air for consistent results. Technicians can set and monitor heat manually, and the oven ships with three racks to accommodate multiple pans without crowding.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and backriser deliver corrosion resistance and straightforward surface cleaning. Fabricators designed the cabinet and components to withstand commercial traffic and frequent sanitation protocols.
#@@# Service Accessibility#@#
Standing pilot ignition and manual controls simplify service diagnostics and field repairs for in-house technicians. The unit qualifies for the manufacturer service program, which streamlines parts access and authorized maintenance pathways.
#@@# Venting And Shelf#@#
A 22.5" flue riser with a heavy-duty shelf integrates venting and provides staging space for pans or holding trays. Chefs gain ergonomic access to warmed items while maintaining proper exhaust flow.
#@@# Stability And Leveling#@#
Six-inch stainless steel adjustable legs allow fast leveling on uneven floors and resist wear from repeated washdowns. Facilities staff can secure operational stability and maintain required clearances without disassembly.
#@@#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 burner ports and manifold fittings weekly; remove carbon deposits with a brass brush and verify flame profiles to ensure complete combustion. Clean stainless surfaces with a nonabrasive detergent and remove food soils from grates and oven racks after each service day. Adjust legs to level the range and torque mounting fasteners quarterly. Replace worn gaskets and verify standing pilot or battery spark ignition operation monthly to maintain safe, efficient performance.