Built for continuous service in busy kitchens, this natural gas restaurant range combines a charbroiler top and multiple burners to handle high-throughput cooking while maintaining consistent heat control. Operators will find the unit balances heavy-duty output with user-focused features to reduce downtime and simplify cleaning, making it a dependable asset for cafeteria lines, hotels, and large restaurants.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and wash with warm, soapy water; rinse and dry. Scrape charbroiler surfaces, vacuum ash, then wipe with non-abrasive cleaner. Clean oven interior with mild detergent and a soft cloth; dry thoroughly. degrease backriser, vent and control knobs regularly to prevent grease fires. Inspect door seals and legs; tighten fasteners. Regular cleaning prevents contamination, reduces fire risk, lowers utility use, and extends equipment life.#@@#Additional Info#@#Southbend H4362D-NG 48" natural gas range delivers 204,000 BTU with six burners, a 36" charbroiler, stainless steel front, 6" adjustable legs, and a spring-assisted oven door. CSA and NSF certified for commercial kitchens.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this natural gas restaurant range combines a charbroiler top and multiple burners to handle high-throughput cooking while maintaining consistent heat control. Operators will find the unit balances heavy-duty output with user-focused features to reduce downtime and simplify cleaning, making it a dependable asset for cafeteria lines, hotels, and large restaurants.
#@@# Powerful Heat Output#@#
The total 204,000 BTU capacity delivers sustained, distributed heat across the cooktop and charbroiler for simultaneous high-volume production. Chefs can sear, boil, and char with predictable results thanks to consistent burner performance and manual control that responds instantly to adjustments.
#@@# Versatile Cooking Surface#@#
Six non-clog burners and wavy grates provide flexible stovetop configurations and efficient heat transfer for pans of varying sizes. The integrated 36-inch charbroiler on the right allows direct grilling alongside conventional ranges, enabling mixed cooking operations without additional equipment.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and provide a sanitary surface that crews can clean quickly between service periods. Fabrication supports heavy use and aligns with institutional cleaning protocols for hospitals, schools, and hospitality environments.
#@@# Serviceable Design#@#
A standing pilot ignition and manual control scheme simplify troubleshooting and reduce electrical dependencies in facilities with varied utility setups. Technicians will appreciate the accessible components and the unit’s eligibility for the manufacturer’s Service First program, which streamlines maintenance and parts support.
#@@# Integrated Oven Capacity#@#
The standard electric oven beneath the cooktop offers 132.3 cubic feet of usable space with a counterweight spring-assisted door for safe, controlled access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame and heat. Drain and clean charbroiler grates after each shift with a stiff brush and solvent; let parts dry before reinstalling. Clean stainless steel exterior with a pH-neutral cleaner and soft cloth to avoid corrosion. Check door hinges and counterweight door for wear; lubricate pivot points monthly. Verify gas connections and pressure per CSA guidelines and tighten fittings.