Built for commercial use, this 36" natural gas range delivers concentrated heat and broiling capacity for high-volume kitchens. It offers 204,000 BTU of cooking power across a charbroiler-equipped cooktop and a standard oven, enabling simultaneous searing, simmering, and holding without performance loss. Stainless steel construction and a service-focused design ensure durability and predictable maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend H4361D-2GL-NG to cool. Remove grates and wipe charbroiler surfaces with a degreasing solution; scrub wavy grates and rinse. Clean oven interior with mild soap and hot water; remove rack and clean separately. Vacuum condenser and wipe stainless steel exterior with non-abrasive cleaner. Inspect 6" adjustable legs and 22.5” flue riser for debris. Dry all parts before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend's H4361D-2GL-NG 36" Natural Gas Range offers 204,000 BTU, two burners, 36" charbroiler, stainless steel build, electric oven, 22.5" flue riser, 6" legs, CSA/NSF certified, 132.3 Cu.Ft.#@@#General Info#@#Description #@#
Built for commercial use, this 36" natural gas range delivers concentrated heat and broiling capacity for high-volume kitchens. It offers 204,000 BTU of cooking power across a charbroiler-equipped cooktop and a standard oven, enabling simultaneous searing, simmering, and holding without performance loss. Stainless steel construction and a service-focused design ensure durability and predictable maintenance.
#@@# Integrated Charbroiler#@#
Place high-heat searing on the right-side charbroiler for rapid Maillard reactions and consistent marks. The charbroiler integrates with the cooktop layout, allowing efficient transitions during peak service.
#@@# Dual Non-Clog Burners#@#
Use two heavy-duty burners with stable flames that resist debris interruptions. The design reduces cleaning downtime while maintaining reliable heat for stocks, sauces, and boiling.
#@@# Stainless Steel Exterior#@#
Specify stainless steel front, sides, shelf, and riser for corrosion resistance and easy sanitation. Smooth surfaces and an exposed hi-shelf help crews maintain NSF-compliant cleaning intervals and reduce bacteriological risks.
#@@# Spacious Oven Cavity#@#
The electric-assisted oven offers 132.3 cubic feet of volume with a spring-assisted door for handling multiple pans. A single rack and 13.00" bottom clearance allow batch roasting without stacking that affects quality.
#@@# Service-Friendly Design#@#
A 22.5" flue riser with shelf and 6" adjustable legs accommodates ventilation and leveling in various layouts. The unit qualifies for the Service First program, ensuring prioritized parts and repairs to limit downtime.
#@@# Commercial Performance Metrics#@#
With 204,000 BTU and a 37.00" cooktop depth, the range handles heavy cookware and large tasks in a compact 36.5" width. Certified to CSA and NSF standards, it meets institutional requirements for schools, hospitals, and hospitality operations.
#@@#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 pilot assembly monthly; tighten fittings and replace worn thermocouples to prevent leaks. Clean charbroiler grates and wavy cast-iron surfaces after each service period; soak grates in alkaline detergent and wire-brush residues. Vacuum condenser and burner passages weekly to maintain 204,000 BTU output. Lubricate hinges and check spring-assisted oven counterweight for proper operation. Verify door seals and level unit on 6\" adjustable legs.