Power through peak service with a restaurant range designed for continuous production and consistent output. This gas range delivers 139,000 BTU of combined heating power, blending open burner flexibility with a sizable griddle surface while integrating a convection oven for simultaneous cookline tasks. Operators gain repeatable results and durable construction that withstands the demands of a commercial kitchen.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the valve before cleaning. Scrape griddle and wipe with a mild degreaser and warm water; rinse and dry. Remove burner grates and soak in hot, soapy water; scrub with a nonmetal brush and inspect ports for blockages. Vacuum condenser coils and clear debris to improve efficiency. Clean oven interior with an approved oven cleaner, remove racks and wash, then dry. Check seals and knobs; replace damaged parts to prevent failures.#@@#Additional Info#@#Southbend S36A-2TR-NG is a 36.5" natural gas range with two 28,000 BTU burners, a 24" griddle, convection oven, thermostatic controls, removable grates, stainless steel front, 139,000 BTU rating, 115v/60/1-ph power, NSF and CSA certified.#@@#General Info#@#Description #@#
Power through peak service with a restaurant range designed for continuous production and consistent output. This gas range delivers 139,000 BTU of combined heating power, blending open burner flexibility with a sizable griddle surface while integrating a convection oven for simultaneous cookline tasks. Operators gain repeatable results and durable construction that withstands the demands of a commercial kitchen.
#@@# Burners With Griddle#@#
Two open burners, each rated for high heat, provide rapid boil and sear capabilities for pans and stockpots, while a 24-inch right griddle supports flat-top cooking for proteins and sandwiches. Chefs achieve faster cook cycles and consistent surface contact, reducing turnaround time during busy periods.
#@@# Thermostatic Control#@#
A snap-action thermostatic control governs oven and griddle temperatures with direct feedback for stability under load. Kitchen staff maintain target temperatures without constant adjustment, improving product consistency and lowering waste from overcooking.
#@@# Convection Oven#@#
A built-in convection oven expands menu variety and shortens bake and roast times through forced air circulation. Culinary teams increase capacity for trays and pans, completing secondary cooking tasks while stovetop work proceeds.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and a surface that cleans efficiently after service. Maintenance crews spend less time on restorative work, and the range retains a professional appearance despite heavy daily use.
#@@# Serviceable Components#@#
Removable cast iron grate tops, a crumb drawer, a hinged lower valve panel, and included racks allow targeted maintenance and quick part access. Technicians and operators can perform routine cleaning and minor repairs on-site, minimizing downtime and service costs.
#@@#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 residue and wash with mild detergent, then rinse and dry thoroughly to prevent flame obstruction. Clean oven interior after heavy use; remove racks and soak in warm, soapy water. Wipe stainless steel surfaces with a nonabrasive cloth and approved cleaner to avoid corrosion. Check gas connections and thermoplastic controls monthly and tighten fittings. Calibrate thermostat quarterly for accurate temperature control.