Handle peak service with a heavy-duty kitchen range engineered for continuous high-volume use and precise heat control. This unit delivers 204000 BTU of distributed power and integrates charbroiler capacity with a full oven stack to support simultaneous grill and bake workflows. Operators gain consistent cooking results, reduced cycle times, and durable construction designed for long daily runtimes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow the unit to cool fully before cleaning. Remove grates and charbroiler plates; soak in a degreasing solution for 20–30 minutes and scrub with a non-abrasive brush. Wipe stainless steel surfaces with mild detergent and warm water, then dry to prevent streaks. Clean oven interior after use with oven-safe cleaner and a soft cloth. Vacuum condenser areas and check vents weekly to remove grease. Inspect gaskets and adjust or replace as needed to maintain seals.#@@#Additional Info#@#Southbend's H4361A-NG 48" natural gas range offers 204,000 BTU, six manual burners, a 36" charbroiler, convection oven with spring-assisted door, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser with shelf. CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak service with a heavy-duty kitchen range engineered for continuous high-volume use and precise heat control. This unit delivers 204000 BTU of distributed power and integrates charbroiler capacity with a full oven stack to support simultaneous grill and bake workflows. Operators gain consistent cooking results, reduced cycle times, and durable construction designed for long daily runtimes.
#@@# Six Powerful Burners#@#
Six open burners supply concentrated heat across the cooktop for rapid searing and high throughput. Technicians can adjust each manual control independently to manage multiple pans and reduce bottlenecks during rush periods.
#@@# Integrated Charbroiler#@#
A large charbroiler sits to one side to deliver direct radiant heat for proteins and grill items, enabling high production of grilled menu items without separate equipment. Chefs maintain grill marks and flavor consistency while freeing other stations for pans and pots.
#@@# High Output Total#@#
The system produces 204000 BTU total to sustain heavy simultaneous loads across burners, broiler, and oven cavity. Managers observe stable temperatures under continuous demand, minimizing menu variability during peak service.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi shelf provide corrosion resistance and simplify sanitation routines in commercial kitchens. Staff clean exposed surfaces quickly to meet NSF and CSA standards and preserve a professional presentation.
#@@# Spacious Oven Capacity#@#
A convection-style oven with spring-assisted counterweight door offers 132.3 cubic feet of usable volume and three racks for batch baking and holding. Culinary teams load large sheet pans and large roasts while maintaining even heat distribution for consistent results.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22.5-inch flue riser with shelf allow secure installation and optimal ventilation alignment.
#@@#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 burners weekly and remove debris to prevent clogging; use a soft brush and warm, soapy water. Clean stainless steel surfaces with a nonabrasive cleaner and a microfibre cloth, wiping with the grain. Test door seals monthly and tighten hinges if gaps appear. Drain and clean oven cavities after heavy use; scrub racks with a degreaser, rinse, and dry. Calibrate manual controls quarterly and verify gas connections for leaks using a soap solution.