The unit carries CSA and NSF listings and meets industry safety standards for commercial kitchens, signaling suitability for institutional, hospital, and hospitality environments. Procurement teams can document regulatory alignment while deploying equipment that supports continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool completely. Remove griddle debris with a scraper, then degrease with a water-based cleaner and a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and warm water; rinse and dry to prevent streaks. Clean oven interior using a commercial oven cleaner following manufacturer instructions and remove rack to wash separately. Inspect and clean flue riser, filters, and condensate paths to prevent fires and extend equipment life.#@@#Additional Info#@#Southbend's 436D-3T-NG Ultimate Restaurant Range offers 109,000 BTU with a 36" griddle, thermostatic controls, standing pilot, and battery spark ignition.#@@#General Info#@#Description #@#
The unit carries CSA and NSF listings and meets industry safety standards for commercial kitchens, signaling suitability for institutional, hospital, and hospitality environments. Procurement teams can document regulatory alignment while deploying equipment that supports continuous service.#@@#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 burner ports weekly and remove debris with a soft brush to maintain even flame distribution. Clean the .500" griddle plate after each shift using a scraper and warm water; apply a thin coat of food‑grade oil when cool to prevent rust. Verify thermostatic controls cycle accurately by recording temperature differentials daily. Tighten gas fittings monthly and test for leaks with a soap solution. Service the oven ignition annually per CSA guidelines.