Stop sacrificing output for control. This commercial natural gas range delivers concentrated heat and organized workflow, ensuring kitchens maintain steady service under heavy demand while preserving consistent cooking results and operator safety. Designed for high-volume operations, this unit combines a total rating of 204,000 BTU with integrated charbroiler capacity and storage to streamline production and minimize equipment footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and charbroiler plates. Scrape grease with a plastic scraper, then apply a mild degreaser; rinse with warm water. Clean oven interior with non-abrasive cleaner and soft cloth; avoid foaming agents near controls. Vacuum condenser and backriser vent. Wipe stainless steel surfaces with a pH-neutral cleaner; dry to prevent spotting. Inspect seals and legs; tighten hardware.#@@#Additional Info#@#Southbend's H4363A-NG 32" natural gas range offers 204,000 BTU, six burners, a 36" charbroiler, convection oven, stainless steel build, 6" adjustable legs, 22.5" flue riser with shelf, manual controls, CSA and NSF certification, and 132.3 cu. ft.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial natural gas range delivers concentrated heat and organized workflow, ensuring kitchens maintain steady service under heavy demand while preserving consistent cooking results and operator safety. Designed for high-volume operations, this unit combines a total rating of 204,000 BTU with integrated charbroiler capacity and storage to streamline production and minimize equipment footprint.
#@@# High Heat Capacity#@#
The range supplies a total of 204,000 BTU, enabling rapid searing, sustained boiling, and fast recovery between tickets. Chefs achieve consistent surface temperatures across six burners, supporting simultaneous multi-item preparation and reducing ticket times.
#@@# Six Powerful Burners#@#
Six manual open burners give staff independent control over multiple pans and pots for parallel cooking tasks. Operators can adjust heat precisely to match sauté, simmer, and deep boil techniques without cross-interference.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler sits on the right side of the top, providing a dedicated high-heat zone for grilling proteins and producing char marks without moving product to separate equipment. Kitchen teams reduce handling steps and centralize cookline responsibilities, improving throughput.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify daily sanitation procedures under health code audits. Maintenance crews can access lift-off components and flat surfaces quickly, reducing downtime for cleaning.
#@@# Oven Versatility#@#
The unit includes one convection-style oven with a spring-assisted, counterweight door, three oven racks, and 132.3 cubic feet of working volume to support batch roasting and holding. Line cooks can use the oven for secondary cooking tasks while the top maintains active service.
#@@#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 and charbroiler daily and remove food debris to prevent clogging; clean wavy grates and stainless surfaces with a nonabrasive detergent and warm water after service. Verify standing pilot and manual controls for correct ignition; adjust or replace faulty components immediately. Vacuum condenser and vent flue riser monthly. Lubricate hinges and check spring-assisted oven door counterweight quarterly. Calibrate temperature with a traceable probe and record maintenance logs.