Stop sacrificing workflow for inferior equipment. This commercial gas range combines a charbroiler and oven into a single freestanding unit, engineered for continuous service in high-demand kitchens while maintaining consistent heat output and straightforward controls. Operators benefit from a durable stainless steel exterior, integrated riser shelf, and certification for commercial use, ensuring reliable performance across long shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning and allow surfaces to cool. Scrape grease from charbroiler grates and remove trays. Use a degreasing solution and a non-abrasive pad to clean stainless steel front, sides, shelf, and oven interior. Rinse with clear water and dry with a clean cloth. Clean condenser coils and vents to improve efficiency. Inspect and clean door seals, adjustable legs, and flue riser. Regular cleaning prevents bacteria, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend's 436D-3C-NG Restaurant Range offers 141,000 BTU, 36.5" width, stainless steel, 22.5" flue riser, two charbroiler burners, one oven with battery ignition, spring-assisted door, 6" adjustable legs, CSA and NSF certified, 120 V, 5.9 A.#@@#General Info#@#Description #@#
Stop sacrificing workflow for inferior equipment. This commercial gas range combines a charbroiler and oven into a single freestanding unit, engineered for continuous service in high-demand kitchens while maintaining consistent heat output and straightforward controls. Operators benefit from a durable stainless steel exterior, integrated riser shelf, and certification for commercial use, ensuring reliable performance across long shifts.
#@@# Charbroiler Top#@#
The charbroiler top delivers concentrated heat across a 37-inch cook surface, enabling searing and direct-heat cooking for high-volume grill tasks. Designers positioned standing pilot ignition and manual controls to simplify operation and reduce electronic failure points during continuous use.
#@@# Dual Burner Output#@#
Two primary burners contribute to a combined input of 141,000 BTU, providing rapid thermal response for multiple simultaneous cooking tasks. Chefs experience reduced recovery time and stable surface temperatures that support back-to-back ticket production.
#@@# Standard Oven Capacity#@#
The unit includes one standard oven with a 26-inch wide, 26.5-inch deep, and 14-inch high interior, yielding 70.9 cubic feet of usable volume for roasting and holding. Staff benefit from a spring-assisted, counterweight oven door and a single oven rack to facilitate safe loading and consistent heat distribution.
#@@# Heavy Duty Construction#@#
Fabricated with stainless steel front, sides, shelf, and a 22.5-inch flue riser, the range resists corrosion and withstands rigorous cleaning protocols typical in institutional kitchens. Managers will appreciate the unit’s 6-inch adjustable legs that allow precise leveling on uneven floors to maintain safe operation.
#@@# Certified Compliance#@#
The appliance meets CSA and NSF certifications, confirming regulatory adherence for commercial use and simplifying approval in food service 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 gas connections and manual controls weekly; tighten fittings and verify no leaks using approved leak detection solution. Clean charbroiler grates after each service with a brass brush and degreaser to prevent buildup. Empty and wash oven cavity and remove the single rack weekly; clean flue riser and backriser shelf monthly to maintain draft. Lubricate door counterweight pivot annually and verify 6" adjustable legs are level; document each service.