Stop sacrificing kitchen throughput for inconsistent results. This 32-inch natural gas range delivers 204,000 BTU across a mixed cooking platform that combines six high-output burners, an integrated charbroiler, and a full-size oven to drive continuous service in restaurants, bars, campuses, hospitals, and catering operations. Engineered for rigorous commercial schedules, the unit pairs stainless-steel construction with serviceable components to minimize downtime and maintain predictable thermal performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool completely. Remove grates and charbroiler plates; soak in degreaser solution (follow label for gallons or liters) and scrub with nonabrasive pads. Vacuum loose debris from oven and clean interior with mild detergent; rinse and dry. Clean stainless steel surfaces with pH-neutral cleaner and soft cloth. Inspect and clean condenser and vent riser to prevent grease accumulation. Verify seals and pilot assemblies; document maintenance to aid CSA and NSF compliance.#@@#Additional Info#@#Southbend’s H4361D-NG offers 204,000 BTU of natural gas power, six burners, a 36" charbroiler, stainless steel build, 6" adjustable legs, a spring-assisted oven door, 132.3 cu. ft. oven volume, CSA and NSF certifications, and manual controls.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for inconsistent results. This 32-inch natural gas range delivers 204,000 BTU across a mixed cooking platform that combines six high-output burners, an integrated charbroiler, and a full-size oven to drive continuous service in restaurants, bars, campuses, hospitals, and catering operations. Engineered for rigorous commercial schedules, the unit pairs stainless-steel construction with serviceable components to minimize downtime and maintain predictable thermal performance.
#@@# Six Burners#@#
Six non-clog open burners provide immediate, high-intensity heat to support simultaneous high-volume cooking tasks. Chefs obtain rapid boil times and controlled searing capability, while lift-off components allow fast cleaning and field servicing to reduce labor interruptions.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler on the right delivers direct radiant heat for consistent grill marks and efficient fat rendering on proteins. Operators achieve restaurant-style char without separate equipment, consolidating footprint and simplifying line workflow during peak service.
#@@# Full Oven Capacity#@#
The standard electric oven beneath the cooktop supplies a 132.3 cubic foot cooking cavity with a single rack and spring-assisted counterweight door for safe, repeatable access. Kitchen staff perform baking, roasting, and holding tasks concurrently with stovetop work, increasing throughput without sacrificing temperature uniformity.
#@@# Robust Construction#@#
Stainless-steel front, sides, shelf, and backriser create a corrosion-resistant exterior that withstands daily washdown and harsh kitchen environments. Managers gain predictable asset life and simplified sanitation protocols that meet institutional cleaning schedules.
#@@# Serviceable Design#@#
A 22.5-inch flue riser with hi-shelf and 6-inch adjustable legs support both ventilation routing and ergonomic alignment on uneven floors.
#@@#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 ensure consistent heat output. Rotate oven racks and calibrate the thermostat monthly for accurate temperatures. Clean stainless steel surfaces after each service with a neutral detergent and soft cloth to prevent corrosion. Degrease charbroiler grates after heavy use and check ignition ports for blockages to avoid flame irregularities. Lubricate door hinges and verify spring-assisted counterweight operation quarterly.