Stop sacrificing throughput for control. This 36" natural gas restaurant range combines robust cooktop power, a full-size electric convection oven, and a cast-iron griddle to deliver consistent production and precise heat management for high-volume kitchens. Operators gain reliable operation and predictable serviceability from a commercial-grade unit built with stainless-steel exterior surfaces and heavy-duty components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the Southbend range H436A-3T-NG. Remove grates and wipe burners with a soft brush and mild detergent; clear burner ports with a non-metal pick. Scrape griddle residue while warm, then clean with a griddle pad and water; avoid abrasives. Clean oven interior with a commercial oven cleaner, rinse, and dry. Vacuum condenser and backriser; inspect seals and legs.#@@#Additional Info#@#Southbend H436A-3T-NG offers 114,000 BTU of natural gas power on a 36" cooktop with two burners and a 24" griddle, plus an electric convection oven with three racks, stainless steel exterior, 6" adjustable legs, 120V, NSF, and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36" natural gas restaurant range combines robust cooktop power, a full-size electric convection oven, and a cast-iron griddle to deliver consistent production and precise heat management for high-volume kitchens. Operators gain reliable operation and predictable serviceability from a commercial-grade unit built with stainless-steel exterior surfaces and heavy-duty components.
#@@# Burners With Griddle#@#
Two non-clog open burners pair with a 24" left griddle to provide flexible cooking zones that handle pots, pans, and griddle work simultaneously. Chefs maintain high throughput by running multiple tasks at once while the griddle produces uniform contact heat for searing and griddled items.
#@@# Thermostatic Controls#@#
Manual thermostatic controls deliver direct temperature regulation on the oven and griddle, enabling operators to set and hold target temperatures during extended service. Staff achieve repeatable cooking results and reduce product waste by maintaining stable heat under load.
#@@# Electric Convection Oven#@#
The integrated electric hybrid convection oven offers a 70.9 cubic foot gross capacity and three racks to support batch baking, roasting, and holding tasks. Kitchen managers expand menu output without adding separate equipment while the spring-assisted, counterweight oven door reduces operator fatigue during frequent access.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and a 22.5" flue riser with hi-shelf provide durable surfaces that withstand daily commercial cleaning and high-temperature use. Maintenance crews complete sanitation cycles quickly and preserve finish integrity, prolonging service life in busy environments.
#@@# High Heat Output#@#
The range delivers a combined 114,000 BTU of natural gas heat across cooktop and griddle zones, supplying fast boil times and rapid recovery when moving from low to high demand.
#@@#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 daily and remove food debris to prevent clogging; disassemble grates and wash in warm, soapy water weekly. Clean stainless steel exterior with a nonabrasive detergent and a soft cloth; dry to prevent water spots. Empty and vacuum the oven cavity and flue riser monthly, removing crumbs and grease. Check door gasket and spring-assisted door operation; replace worn seals. Verify thermostatic controls and pilot light; schedule CSA-certified service annually.