Built for demanding commercial kitchens, this 36" natural gas restaurant range offers focused cooking capacity and consistent thermal performance. It combines two 28,000 BTU burners, a 24" griddle, and a convection oven to enable frying, searing, griddling, and baking simultaneously without compromising throughput. Operators benefit from manual control, easy maintenance access, and stainless-steel surfaces designed for professional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let unit cool. Remove grates, crumb drawer and racks. Wipe griddle with a scraper, then clean with warm water and mild detergent; rinse and dry. Clean burners and cast iron grate tops with a non-abrasive brush; clear ports with a soft tool. Vacuum condenser and backriser vents to remove grease. Wipe stainless steel front and sides with approved cleaner; dry to prevent streaks. Inspect seals and valves; replace worn parts. Reinstall components and restore gas.#@@#Additional Info#@#Southbend's S36A-2GL-NG 36" Natural Gas S-Series range offers 139,000 BTU, two 28,000 BTU burners, 24" griddle, convection oven, stainless steel build, removable grates, 6" legs, and multiple certifications.#@@#General Info#@#Description #@#
Built for demanding commercial kitchens, this 36" natural gas restaurant range offers focused cooking capacity and consistent thermal performance. It combines two 28,000 BTU burners, a 24" griddle, and a convection oven to enable frying, searing, griddling, and baking simultaneously without compromising throughput. Operators benefit from manual control, easy maintenance access, and stainless-steel surfaces designed for professional use.
#@@# Open Burners#@#
Two 28,000 BTU burners provide concentrated heat for boiling and searing, helping cooks maintain pace during peak service. Cast iron grates ensure even flame distribution and simplify cleaning.
#@@# Left Griddle#@#
The 24" griddle plate with 1/2" thickness delivers flat-top performance for breakfast items, sandwiches, and grilling. Snap-action thermostat control ensures consistent temperatures for quality results.
#@@# Convection Oven#@#
The convection oven supports baking, roasting, and holding with forced-air circulation, reducing cook times and ensuring uniform results. Two oven racks expand capacity for sheet pans and trays.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation, meeting cleanliness standards for hospitals, schools, and universities. A 4" front rail and hinged valve panel provide ergonomic access.
#@@# Serviceable Design#@#
A removable crumb drawer and hinged control access reduce downtime for maintenance. Six-inch adjustable legs ensure leveling on uneven floors for safe operation.
#@@# Power And Compliance#@#
This freestanding unit operates on 115v/60/1-ph, draws 5.9 amps, and includes cord and plug for easy electrical hookup alongside natural gas supply at 139,000 BTU total input. Certifications include cCSAus, CSA Flame, CSA Star, and NSF for regulatory compliance.
Specifications include a 36" width, 42.25" depth, 59.5" height, and a shipped weight of 660 pounds, making it suitable for mid- to high-volume operations.
#@@#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 food debris; remove cast iron grate tops and clean with warm, soapy water, then dry thoroughly to prevent corrosion. Clean crumb drawer and hinged lower valve panel weekly to maintain airflow. Degrease stainless steel front and sides with pH-neutral cleaner; rinse and buff. Calibrate snap action thermostat monthly and verify bake uniformity in the convection oven. Check gas connections and vent integrity quarterly and document findings.