Stop sacrificing output for control. This 36-inch natural gas restaurant range combines a heavy-duty charbroiler with a convection oven to handle continuous service while ensuring consistent heat distribution and reliable ignition. Operators will appreciate the robust stainless-steel construction, integrated flue riser with hi-shelf, and a combined 128,000 BTU capacity that supports simultaneous grilling and baking without bottlenecks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut gas at the valve. Remove grates and clean with degreaser and a non-abrasive pad; rinse and dry. Wipe stainless surfaces with mild detergent, then polish with a soft cloth. Clean oven interior after cool down using manufacturer-approved cleaner; remove and wash three racks. Clear flue riser and backriser shelf of debris. Inspect and clean condenser coils and burners to improve efficiency and prevent fires. Reconnect gas and power only after all parts are dry.#@@#Additional Info#@#Southbend’s 436A-3C-NG 36" natural gas range offers 128,000 BTU, a 36.5" width, stainless steel exterior, charbroiler top, one convection oven with battery spark ignition, three racks, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 36-inch natural gas restaurant range combines a heavy-duty charbroiler with a convection oven to handle continuous service while ensuring consistent heat distribution and reliable ignition. Operators will appreciate the robust stainless-steel construction, integrated flue riser with hi-shelf, and a combined 128,000 BTU capacity that supports simultaneous grilling and baking without bottlenecks.
#@@# Charbroiler Performance#@#
Two charbroiler zones deliver concentrated surface heat across a 37-inch cooktop area, enabling parallel grilling of proteins and high-throughput searing. Manual controls allow chefs to adjust the flame for rapid temperature changes, while standing pilots and heavy grate surfaces provide predictable heat transfer during peak service.
#@@# Convection Oven Capacity#@#
The single convection oven offers 70.9 cubic feet of working volume and an interior measuring 26.00 inches by 24.00 inches by 14.00 inches, accommodating multiple pans across three included racks. Battery spark ignition minimizes downtime from pilot issues, and the spring-assisted, counterweight door simplifies frequent loading and unloading during busy shifts.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and simplify daily sanitation, supporting long lifecycle performance in demanding kitchens. The 22.5-inch flue riser with hi-shelf configures ventilation and offers a convenient staging area for tools or small plating tasks.
#@@# Service-Ready Design#@#
Six-inch adjustable legs create stable, level operation on uneven floors and facilitate cleaning beneath the unit, reducing maintenance labor. CSA and NSF certifications validate compliance with safety and sanitation standards common to institutional and commercial accounts.
#@@#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 pilot assemblies weekly; remove debris and check ignition flame pattern for consistent combustion. Clean charbroiler grates after each service with a stainless brush and degreaser; rinse and dry before reuse. Service the convection oven monthly: remove racks, vacuum vents, and test battery spark ignition. Lubricate hinges and check the oven door counterweight quarterly. Verify gas connections for leaks and confirm CSA and NSF compliance documentation annually.