Stop compromising throughput for control. This 36" commercial gas range delivers concentrated heat and integrated oven capability, allowing kitchens to maintain pace without sacrificing consistent results. Operators benefit from straightforward controls and a robust stainless-steel build designed for continuous service in high-volume environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with mild detergent; clear burner ports with a soft brush. Scrape griddle residue, wash with warm soapy water, rinse and dry. Clean oven interior with approved oven cleaner, remove racks and soak, then restore racks when dry. Degrease backriser, shelf and control knobs. Vacuum condenser and vents monthly to improve efficiency, reduce fire risk and extend equipment life. Use PPE and follow CSA and NSF guidance.#@@#Additional Info#@#Southbend’s H4361A-1G-NG 48" natural gas range offers 150,000 BTU, four non-clog burners, a 12" griddle, manual controls, and an electric convection oven with three racks.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 36" commercial gas range delivers concentrated heat and integrated oven capability, allowing kitchens to maintain pace without sacrificing consistent results. Operators benefit from straightforward controls and a robust stainless-steel build designed for continuous service in high-volume environments.
#@@# Four Burners#@#
Four non-clog burners provide focused heat across the 37.00" cooktop, enabling simultaneous operation of multiple pots and pans. Chefs can manually control output to match searing, boiling, and simmering demands, while maintenance remains simple due to lift-off grates and standard burner design.
#@@# Left Griddle#@#
A 12" left griddle integrates flat-top cooking with open-burner versatility, allowing staff to produce grilled items and pan-fried components without needing separate equipment. The griddle fits within the same work footprint, reducing transitions and saving counter space.
#@@# Electric Convection Oven#@#
The unit includes an electric hybrid convection oven with three racks and a 70.9 cubic foot gross volume that supports batch baking and holding. Staff access the oven through a spring-assisted, counterweight door that minimizes operator strain while ensuring even heat distribution for consistent yields.
#@@# High Output BTU#@#
The range delivers 150,000 BTU total to handle rapid heating and recover quickly during peak service. Operators experience predictable temperature response across burners and griddle, which shortens cook cycles and increases throughput.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser provide a corrosion-resistant exterior that withstands frequent cleaning and heavy use. The durable finish supports sanitation requirements and maintains a professional appearance over long service intervals.
#@@#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 H4361A-1G-NG range by inspecting burners and griddle daily; remove grates and clean with non-abrasive detergent to prevent clogging. Degrease stainless steel surfaces with a mild alkaline cleaner and rinse thoroughly. Vacuum condenser and check oven seals weekly; replace damaged gaskets to retain temperature. Calibrate thermostat monthly and verify pilot ignition and electrical connections. Lubricate hinges and adjust 6" legs for level operation.