Handle peak service with equipment engineered for continuous high-demand operation. This 36-inch natural gas restaurant range delivers focused heat across five burners and a full oven, enabling kitchens to maintain throughput without sacrificing control. Operators gain reliable ignition, commercial certifications, and a robust stainless steel build that aligns with institutional standards and daily service cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply. Remove grates and rack; soak in warm, soapy water and scrub with a non-abrasive brush. Wipe burners and stainless surfaces using a mild detergent solution; rinse and dry with a soft cloth. Clean oven interior after cooling: scrape debris, vacuum loose crumbs, then wipe with a damp cloth. Inspect and clean the 22.5 flue riser and condenser areas to prevent grease buildup and fire risk. Verify seals and reassemble before restoring gas and power.#@@#Additional Info#@#Southbend’s 4365D-NG 36" natural gas range delivers 224,000 BTU via five burners and a single oven with spark ignition.#@@#General Info#@#Description #@#
Handle peak service with equipment engineered for continuous high-demand operation. This 36-inch natural gas restaurant range delivers focused heat across five burners and a full oven, enabling kitchens to maintain throughput without sacrificing control. Operators gain reliable ignition, commercial certifications, and a robust stainless steel build that aligns with institutional standards and daily service cycles.
#@@# Burners Performance#@#
Five high-output burners supply a combined 224,000 BTU, allocating three non-clog burners at the front for rapid searing and two Pyromax units at the rear for controlled simmering. Chefs achieve simultaneous tasks without power loss, reducing cycle times on large ticket orders.
#@@# Oven Capacity#@#
A single standard oven integrates battery spark ignition for consistent startups and includes one oven rack to organize loads. Staff can roast, bake, or hold pans while burners operate above, increasing menu flexibility during peak periods.
#@@# Serviceability Design#@#
The unit qualifies for a Service First Program and employs standing pilot and manual controls to simplify diagnostics and repair. Technicians access components quickly, shortening downtime and preserving kitchen schedules.
#@@# Sanitary Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser with a heavy-duty shelf create wipeable surfaces that resist corrosion and meet institutional cleaning protocols. Food service teams maintain regulatory hygiene standards with less effort.
#@@# Stability and Placement#@#
Six-inch stainless steel adjustable legs provide secure leveling on uneven floors and support the unit weight of 660 pounds for stable operation. Managers achieve safe installation in busy kitchens while aligning work heights for ergonomic workflow.
#@@# Certified Compliance#@#
This range holds CSA and NSF certifications and operates on natural gas with manual control type, supporting code requirements in commercial environments.
#@@#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 weekly and remove food debris to prevent clogging and maintain consistent heat output. Calibrate flame heights monthly and adjust air shutters for efficient combustion. Clean stainless steel surfaces daily with a nonabrasive detergent and dry immediately to prevent spotting. Empty oven crumb trays and clean interior after heavy use. Verify gas connections and test standing pilot and battery spark ignition quarterly for safe operation.