Built for high-volume kitchens, this 36-inch natural gas restaurant range combines a griddle top and convection oven to meet diverse cooking needs with consistent output. Its stainless steel construction and 22.5-inch flue riser with heavy-duty shelf ensure durability and ventilation for busy workflows. Operating at 96,000 BTU, it delivers the power needed for searing, griddling, and baking across multiple prep lines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range; let surfaces cool. Soak grates/racks in soapy water; scrub gently. Scrape grease from warm 36" griddle plate, clean with griddle brick, wipe dry. Vacuum 22.5” flue riser/backriser shelf. Clean oven with detergent; wash three racks. Wipe stainless steel front/sides/shelf with cleaner, rinse, dry. Clear burner ports/pilot openings with brush. Inspect 6" legs; level if needed. Dry components before reconnecting gas/power for safety and efficiency.#@@#Additional Info#@#The Southbend 436A-3G-NG 36" Natural Gas Range delivers 96,000 BTU with a 36" griddle, convection oven, 6" legs, 22.5" flue riser, stainless steel exterior, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 36-inch natural gas restaurant range combines a griddle top and convection oven to meet diverse cooking needs with consistent output. Its stainless steel construction and 22.5-inch flue riser with heavy-duty shelf ensure durability and ventilation for busy workflows. Operating at 96,000 BTU, it delivers the power needed for searing, griddling, and baking across multiple prep lines.
#@@# Griddle Top#@#
The 1/2" thick griddle plate ensures even heat transfer across its 36-inch surface, reducing hot spots and supporting consistent cooking. Chefs achieve precise temperature control for items like eggs and burgers.
#@@# Convection Oven#@#
The convection oven with battery spark ignition speeds up baking and roasting while ensuring even airflow for reliable results. It includes three racks to maximize capacity and reduce the need for extra ovens during busy hours.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify cleaning in commercial settings. Smooth surfaces reduce cleaning time and support sanitation standards.
#@@# Adjustable Legs#@#
Six-inch adjustable stainless steel legs allow quick leveling on uneven floors and ensure stable alignment with nearby equipment. The range can be positioned for optimal workflow and service access.
#@@# Integrated Venting Shelf#@#
The 22.5-inch flue riser features a heavy-duty hi-shelf for ventilation and storage of pans or prepware. This design shortens reach times and improves cookline organization.
#@@# Commercial Certifications#@#
This range is certified to meet safety and sanitation standards required for institutional and commercial foodservice operations. It supports compliance documentation during inspections and is suitable for regulated 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#@#Maintain the Southbend 436A-3G-NG by cleaning the .500" griddle plate after each shift with a scraper and soapy water to prevent buildup; season lightly with oil once cool. Weekly, clean the pilot, ignition areas, and oven cavity; wash racks with detergent. Monthly, flush burner ports, check flame, door seals, and hinges. Wipe the exterior with nonabrasive cleaner. Inspect vent and flue per Southbend’s intervals for safety and efficiency.