Deliver consistent high throughput without sacrificing control or durability. This 36-inch natural gas restaurant range provides 179,000 BTU of combined output and a five-burner configuration to support simultaneous high-volume cooking tasks. Operators will appreciate robust manual controls, stainless steel surfaces, and a cabinet base that simplifies service access and storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates and wipe debris with a nylon brush and warm, soapy water. Clean burner ports with a soft wire. Degrease stainless front and sides with a non-abrasive cleaner; rinse and dry. Vacuum debris from backriser and condenser areas. Inspect seals and pilot; tighten or replace worn parts. Perform daily spot cleaning and scheduled deep clean to reduce pathogens, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend's 4365C-NG 36" natural gas range offers 179,000 BTU from five manual burners: three front non-clog and two Pyromax rear.#@@#General Info#@#Description #@#
Deliver consistent high throughput without sacrificing control or durability. This 36-inch natural gas restaurant range provides 179,000 BTU of combined output and a five-burner configuration to support simultaneous high-volume cooking tasks. Operators will appreciate robust manual controls, stainless steel surfaces, and a cabinet base that simplifies service access and storage.
#@@# Front Burners#@#
Three front non-clog burners deliver concentrated heat for rapid searing and high-heat sauté work. Chefs gain reliable, continuous output that reduces cycle times and supports heavy pan traffic.
#@@# Rear Burners#@#
Two Pyromax rear burners offer high-intensity heat for boiling and stock reduction while maintaining stable flame performance. Kitchens achieve efficient multitasking when teams use front and rear zones together.
#@@# Stainless Work Surfaces#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and clean easily under frequent use. Kitchen staff will maintain sanitary surfaces with minimal downtime for maintenance.
#@@# Integrated Cabinet Base#@#
A single cabinet base provides protected storage and easier routing for utilities while supporting the range weight. Technicians access components faster during routine service, and operators store essential tools close to the cookline.
#@@# Backriser With Hi-Shelf#@#
The 22.5-inch flue riser with shelf creates vertical storage and a functional passthrough for plated food staging. Line cooks increase plating speed and maintain organized workstations during peak periods.
#@@# Standing Pilot Ignition#@#
A standing pilot ignition system ensures predictable burner light-off without electronic dependency. Facilities in high-use or variable power environments will maintain uninterrupted operation.
#@@# Capacity And Certification#@#
The unit totals 179,000 BTU and complies with CSA and NSF standards for commercial kitchens.
#@@#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.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burners weekly and clear debris to maintain consistent flame patterns. Rotate grates and check ignition pilots monthly; replace worn or cracked components immediately. Clean stainless steel surfaces with a neutral detergent and soft cloth, then dry to prevent spotting. Calibrate gas pressure and verify manifold leaks quarterly using a soap solution. Lubricate hinges and adjust door seals to ensure thermal efficiency.