Stop accepting compromise between throughput and control. This heavy-duty natural gas range combines a high-output griddle top with a hybrid electric oven to deliver consistent cook times and precise heat management for high-volume kitchens. Operators gain a dependable workhorse that handles continuous service while offering manual control simplicity for trained culinary staff.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas. Scrape griddle hot grease with a spatula, then clean with a mild degreaser and warm water; rinse and dry. Remove oven rack and wash with soapy water; wipe interior with nonabrasive cleaner and dry. Vacuum condenser coils and wipe stainless surfaces with a neutral cleaner to maintain efficiency and lower utility costs. Inspect seals and vents; replace worn parts. Clean daily to reduce bacteria, fire risk, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's H436D-3G-NG Restaurant Range offers 64,000 BTU natural gas output, a 36" griddle, one electric oven, manual controls, and a 22-1/2" flue riser.#@@#General Info#@#Description #@#
Stop accepting compromise between throughput and control. This heavy-duty natural gas range combines a high-output griddle top with a hybrid electric oven to deliver consistent cook times and precise heat management for high-volume kitchens. Operators gain a dependable workhorse that handles continuous service while offering manual control simplicity for trained culinary staff.
#@@# Front Griddle Top#@#
A continuous griddle surface delivers focused 64,000 BTU heat distribution across the 36.5-inch top, enabling rapid searing and even browning across pans and sheeted items. Chefs maintain visual control and adjust workflow easily with manual controls that respond instantly to demand.
#@@# Electric Standard Oven#@#
An electric hybrid standard oven provides stable, even baking and roasting independent of the griddle, reducing cross-influence between high heat top work and oven chamber consistency. Teams use the included oven rack to stage products efficiently while the electric element holds set temperatures with minimal fluctuation.
#@@# Stainless Exterior Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation routines in commercial environments subject to frequent cleaning. Maintenance crews complete routine wipe downs rapidly while the material sustains frequent contact without surface degradation.
#@@# Backriser With Shelf#@#
A 22-1/2 inch flue riser with hi-shelf creates elevated storage and service staging directly above the cooktop, reducing trip time between prep and service stations. Line cooks access pans, trays, and small tools within arm's reach, improving turnaround during peak periods.
#@@# Service First Qualification#@#
Qualification for the manufacturer Service First program supplies predictable support and parts access, minimizing downtime risk for mission-critical operations. Kitchen managers plan preventive maintenance and leverage documented service pathways to keep the unit operational during busy cycles.
#@@#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 griddle daily for carbon buildup; scrape griddle while warm and season with a thin oil layer to prevent corrosion. Clean oven interior weekly with nonabrasive commercial cleaners and remove racks for soaking. Vacuum condenser and pilot areas monthly to maintain airflow. Verify door seals and manifold fittings for leaks; tighten connections and replace gaskets when wear appears. Calibrate thermostat quarterly and document service dates.