Stop sacrificing throughput for control. This natural gas restaurant range delivers robust heat, precise griddle management, and integrated oven capacity, allowing kitchens to sustain continuous service without losing thermal accuracy. Professional operators gain a consolidated cooking platform that combines high BTU output with thermostatic regulation for repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and racks; soak in soapy water. Scrape the griddle with a scraper; wipe with a cloth and mild detergent. Clean the oven interior with an approved cleaner and soft brush; empty and wash the crumb drawer. Vacuum condenser coils and wipe stainless steel with a microfiber cloth and food-safe cleaner. Dry all parts before reconnecting power and gas. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's S36A-3T-NG is a 36" natural gas range with 99,000 BTU, griddle controls, a convection oven with two racks, .500" plate thickness, stainless steel exterior, 6" adjustable legs, 115v 5.9 amps, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This natural gas restaurant range delivers robust heat, precise griddle management, and integrated oven capacity, allowing kitchens to sustain continuous service without losing thermal accuracy. Professional operators gain a consolidated cooking platform that combines high BTU output with thermostatic regulation for repeatable results.
#@@# Griddle Surface#@#
The half-inch plate provides durable heat distribution across the cooking area and resists warpage under continuous operation. Chefs will maintain consistent sear and contact temperatures, reducing product variability during peak service.
#@@# Thermostatic Controls#@#
The snap-action thermostatic controls regulate griddle temperature and oven heat with rapid response to setpoint changes. Line cooks experience predictable recovery and reduced manual adjustments, improving throughput and consistency.
#@@# Oven Capacity#@#
The integrated convection oven accepts two racks and uses thermostatic control for uniform baking and holding. Kitchen managers can roast, bake, or finish pans while the griddle runs above, consolidating tasks on a single footprint.
#@@# Heat Output#@#
The unit generates 99,000 BTU of natural gas power, providing high-intensity cooking across the griddle and oven systems. Staff can sear, boil, and hold at professional temperatures without bottlenecking production during service peaks.
#@@# Construction Quality#@#
Stainless steel front, sides, shelf, and a 4-inch front rail create a corrosion-resistant exterior that withstands rigorous cleaning cycles. Facilities personnel will find maintenance straightforward and surfaces that sustain a professional appearance.
#@@# Serviceability Features#@#
The hinged lower valve panel and removable crumb drawer provide accessible service points for routine cleaning and repair. Technicians will reduce downtime with easier access to gas valves and internal components during scheduled maintenance.
#@@#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 burner ports weekly and clear debris with a soft wire brush to preserve flame stability and heat transfer. Lubricate valve stems quarterly using a food‑grade lubricant and tighten linkages to prevent gas leaks. Clean griddle surface after each shift with a scraper and finish with a hot water degrease; avoid abrasive pads. Verify thermostatic control calibration monthly and adjust per manufacturer specs. Replace door gaskets at first sign of wear to maintain oven efficiency.