Built for nonstop kitchen service, this 36.5-inch natural gas range delivers concentrated heat and configuration flexibility to meet high-volume demands. Operators will gain precise manual control across six burners and a large charbroiler, enabling rapid searing, consistent stock production, and continuous throughput without sacrificing control. Facility managers receive a durable stainless steel package with cabinet storage and adjustable legs that simplify installation and daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range before cleaning. Scrape charbroiler grates and wipe with a degreasing solution; rinse and dry. Clean oven interior with approved high-temp cleaner and soft pads; remove residues from burners and pilots to prevent clogs. Vacuum condenser and backriser to clear grease buildup. Inspect door seals and tighten fasteners. Rinse surfaces with potable water and dry. Perform weekly deep clean to reduce fire risk, lower energy use, and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend’s H4364A-NG 36.#@@#General Info#@#Description #@#
Built for nonstop kitchen service, this 36.5-inch natural gas range delivers concentrated heat and configuration flexibility to meet high-volume demands. Operators will gain precise manual control across six burners and a large charbroiler, enabling rapid searing, consistent stock production, and continuous throughput without sacrificing control. Facility managers receive a durable stainless steel package with cabinet storage and adjustable legs that simplify installation and daily maintenance.
#@@# Six Burners#@#
Six front burners provide immediate access to multiple heat zones for simultaneous tasks. Chefs can sear, boil, and reduce with independent manual valves that maintain setpoints under load.
#@@# Charbroiler Section#@#
A 36-inch charbroiler on the right generates sustained grilling heat for proteins and vegetables. Staff achieve consistent char marks and rapid turnaround for high ticket volume.
#@@# Convection Oven Base#@#
An electric convection oven below the range supplies even thermal distribution for baking and roasting. Teams will stack prep sequences by using the oven for holding, finishing, or batch cooking.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and clean easily in busy environments. Maintenance crews will reduce downtime thanks to rugged components and accessible service points.
#@@# Venting And Shelf#@#
A 22-1/2 inch flue riser with hi-shelf integrates ventilation and staging in one footprint. Line cooks gain convenient storage and a stable area for plating while the riser directs heat away from the workline.
#@@# Compliance And Service Support#@#
CSA and NSF certifications confirm regulatory compliance for commercial kitchens. Facility owners access Southbend service programs that prioritize repair response and parts availability.
#@@#Delivery Details#@#
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler plates weekly; remove debris and scrape residue while components are cool to prevent flare-ups. Clean stainless steel surfaces daily using a pH-neutral detergent and soft cloth, then dry to prevent spotting. Vacuum condenser and vent flues monthly to maintain airflow. Lubricate oven hinges and control shafts quarterly with food-grade lubricant. Verify gas connections and standing pilot operation before each service shift to ensure safe, consistent ignition.