Power through service hours with an industrial range engineered for continuous operation and precise control. This Natural Gas unit delivers 114,000 BTU across a versatile configuration that combines burners and a griddle to serve multiple stations simultaneously. Operators will appreciate the durable stainless steel construction and service-focused design that reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas per local code before cleaning. Scrape griddle warm, apply mild degreaser, rinse with hot water, and dry with a clean cloth. Remove burner grates, soak in warm, soapy water, brush ports gently, and reassemble. Wipe stainless front and sides with non-abrasive cleaner and microfiber cloth. Clean oven cavity after cool with oven cleaner, remove racks to wash, and vacuum flue riser debris.#@@#Additional Info#@#Southbend’s H4361D-2TL-NG restaurant range delivers 114,000 BTU with two non-clog burners and a 24" griddle, features an electric convection oven with three racks, stainless steel, 6" adjustable legs, thermostatic controls, and natural gas operation.#@@#General Info#@#Description #@#
Power through service hours with an industrial range engineered for continuous operation and precise control. This Natural Gas unit delivers 114,000 BTU across a versatile configuration that combines burners and a griddle to serve multiple stations simultaneously. Operators will appreciate the durable stainless steel construction and service-focused design that reduce downtime and simplify maintenance.
#@@# Two Burners#@#
Two non-clog burners provide focused, high-output heat for rapid searing and boiling tasks, enabling staff to run multiple pots with stable flame control. Operators will note that manual controls and standard grates allow fast adjustments and straightforward cleaning.
#@@# Left Griddle#@#
A 24" griddle on the left side offers a broad flat-top cooking surface for pancakes, sandwiches, and sautés, increasing throughput without requiring separate equipment. Technicians can access standing pilot ignition and thermostatic controls to maintain consistent cook temperatures across shifts.
#@@# Electric Convection Oven#@#
The electric hybrid convection oven supplies even heat distribution for baking, roasting, and holding tasks, supported by three removable racks and a spacious interior. Staff gain predictable results and reduced cook times through forced-air circulation and accurate thermostatic regulation.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and withstand kitchen wear, simplifying sanitation in high-use environments. The 6" adjustable legs provide leveling on uneven floors, preserving stability for heavy pans and consistent cooking performance.
#@@# Vent And Shelf#@#
A 22.5" flue riser with hi-shelf integrates ventilation routing and storage, freeing counter space and organizing service tools at eye level. Chefs will reduce prep friction by staging utensils and pans above the cooktop for immediate access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging; disassemble grates and wipe with a degreasing solution, then air dry before reassembly. Clean the 24" griddle with a scraper while warm, apply a thin oil coat after cooling to inhibit corrosion. Vacuum condenser and backriser monthly to maintain airflow. Verify thermocouple and standing pilot function during scheduled checks; tighten gas fittings per torque specs. Level unit and verify spring-assisted oven door operation.