Built for high-volume operation, this 60.75" natural gas range delivers 204,000 BTU of cooking power and includes a 36" charbroiler to enhance menu options. Designed for professional kitchens, it combines stainless steel construction, a 37.00" cooktop, and a 22.5" flue riser with hi-shelf to support heavy workflows while ensuring serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply per facility protocol and allow surfaces to cool. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners and wavy grates with a non-abrasive brush; clear ports to prevent clogging. Wipe stainless steel front, sides, shelf and riser with mild detergent and a soft cloth; rinse and dry. Clean oven interior and spring-assisted door, remove racks and wash. Vacuum condenser area and check seals. Reassemble when completely dry and reconnect gas.#@@#Additional Info#@#Southbend H4361D-2GR-NG 60.75" natural gas range offers 204,000 BTU, 2 burners, 36" charbroiler, 37" cooktop, electric oven, stainless steel build, 6" legs, 22.5" flue riser, 132.3 Cu.Ft oven, CSA/NSF certified.#@@#General Info#@#Description #@#
Built for high-volume operation, this 60.75" natural gas range delivers 204,000 BTU of cooking power and includes a 36" charbroiler to enhance menu options. Designed for professional kitchens, it combines stainless steel construction, a 37.00" cooktop, and a 22.5" flue riser with hi-shelf to support heavy workflows while ensuring serviceability.
#@@# Power Output#@#
The range delivers 204,000 BTU, enabling fast heat-up and consistent temperatures across stations. Chefs achieve reliable searing, braising, and boiling performance, supporting high ticket volumes and reducing cook time variability.
#@@# Charbroiler Integration#@#
A 36" charbroiler on the right side provides radiant heat for grilled items and sear marks. Operators expand menu options without adding equipment, saving space and simplifying workflow.
#@@# Cooktop Capacity#@#
The 37.00" cooktop includes four non-clog burners with wavy grates to stabilize cookware and resist clogging. Staff can run multiple pots and pans simultaneously, improving throughput during peak hours.
#@@# Oven Assembly#@#
The electric oven features a spring-assisted door and one rack, offering 132.3 cubic feet of space for consistent baking and roasting. It supports mixed loads and maintains thermal stability for repeatable production.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation protocols for institutional and hospitality settings. The design qualifies for the Service First program, reducing downtime with priority support and parts availability.
#@@# Installation And Stability#@#
Freestanding installation with 6" adjustable legs and a 22.5" flue riser accommodates varied floor conditions and ventilation setups. Facilities managers benefit from a robust footprint that aligns with gas supply and exhaust layouts while ensuring clearance for cleaning and maintenance.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for debris and remove wavy grates to clear obstructions. Clean charbroiler plates and grates after each service to prevent grease accumulation. Empty and degrease drip trays; wash with hot, soapy water and dry thoroughly. Wipe stainless steel front, sides, and shelf using a neutral pH cleaner to prevent corrosion. Check 6" adjustable legs for level and tighten fasteners. Verify standing pilot ignition and schedule CSA/NSF compliance inspections annually.