Stop trading speed for control; this heavy-duty restaurant range delivers focused cooking power and durable construction to support continuous service in commercial kitchens. Built to operate on natural gas with a total output of 128,000 BTU, this unit combines a charbroiler top, a convection oven, and a storage cabinet to streamline prep, cook, and hold workflows under sustained load. Designed for professional environments since 1998, the equipment meets CSA and NSF requirements for regulated installations and aligns with service programs that reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and power before cleaning. Remove racks and wipe charbroiler grates with degreaser and a nylon brush. Scrape oven debris, clean interior with mild detergent and warm water, then rinse. Vacuum condenser and backriser to remove grease; clean vent shelf and flue riser. Wipe stainless exterior with non-abrasive cleaner and soft cloth. Inspect door seals and burners; replace worn parts. Dry all surfaces completely before restoring gas and power to prevent hazards.#@@#Additional Info#@#Southbend’s 436C-3C-NG natural gas range delivers 128,000 BTU with a 36" charbroiler, convection oven with battery spark ignition and three racks, 22.5" flue riser with shelf, stainless steel construction, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop trading speed for control; this heavy-duty restaurant range delivers focused cooking power and durable construction to support continuous service in commercial kitchens. Built to operate on natural gas with a total output of 128,000 BTU, this unit combines a charbroiler top, a convection oven, and a storage cabinet to streamline prep, cook, and hold workflows under sustained load. Designed for professional environments since 1998, the equipment meets CSA and NSF requirements for regulated installations and aligns with service programs that reduce downtime.
#@@# Charbroiler Top#@#
Engineers placed a 36-inch charbroiler on the cookline to enable high-heat searing and grill applications across multiple protein and vegetable items. Operators achieve consistent surface temperatures for batch grilling while the manual controls simplify adjustments during peak service.
#@@# Convection Oven#@#
Manufacturers fitted a single convection oven with battery spark ignition to support even heat distribution and reliable ignition cycles. Chefs maintain uniform bake and roast results within a 26.00-inch by 26.50-inch by 14.00-inch oven interior while the spring-assisted counterweight door minimizes operator fatigue.
#@@# Stainless Steel Exterior#@#
Designers specified stainless steel for the front, sides, shelf, and riser to resist corrosion and simplify daily sanitation procedures in high-traffic kitchens. Staff can clean surfaces quickly without abrasive maintenance, preserving a professional appearance over an extended service life.
#@@# Flue Riser With Shelf#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation alignment and provides accessible staging for pans and trays. Line cooks can stage plated items or rest small pans on the elevated shelf to reduce transfer time between the cooktop and service.
#@@# Adjustable Legs#@#
Technicians installed 6-inch adjustable legs to level the unit on uneven floors and maintain a safe working height for operators.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent heat output of the Southbend 436C-3C-NG 14" Natural Gas Ultimate Restaurant Range, 128,000 BTU. Clean charbroiler grates after each service with a wire brush and high-temperature detergent; rinse and dry thoroughly. De-energize the electrical supply, then vacuum the oven cavity and flue riser to remove ash and grease. Lubricate door hinges and check the counterweight for smooth operation.