For high-volume kitchens where throughput and consistency drive profit, this 36" natural gas range delivers powerful cooking and reliable serviceability. Designed for professional use, it provides 130,000 BTU across four open burners and a left-side griddle, enabling simultaneous searing, boiling, and griddling. Stainless-steel surfaces and service-friendly access ensure durability for restaurants, hotels, hospitals, and institutional foodservice.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates, crumb drawer, and oven racks. Scrub burners and grates with warm, soapy water; soak cast iron parts if carbon builds. Wipe stainless surfaces with non-abrasive cleaner and a soft cloth. Clean griddle with scraper while warm, then apply mild detergent and rinse. Vacuum backriser and condenser areas to remove grease. Inspect seals and valves; tighten or replace as needed. Dry all parts before reassembly and restore gas supply.#@@#Additional Info#@#Southbend S36C-1GL-NG offers a 36" stainless steel range with four 28,000 BTU burners, a 12" griddle, manual controls, cabinet base, cast iron grates, crumb drawer, hi-shelf, adjustable legs, 130,000 BTU output, NSF and CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens where throughput and consistency drive profit, this 36" natural gas range delivers powerful cooking and reliable serviceability. Designed for professional use, it provides 130,000 BTU across four open burners and a left-side griddle, enabling simultaneous searing, boiling, and griddling. Stainless-steel surfaces and service-friendly access ensure durability for restaurants, hotels, hospitals, and institutional foodservice.
#@@# Open Burners#@#
Four burners deliver focused, recoverable heat for pans and stock pots, contributing to the unit’s 130,000 BTU capacity. Operators achieve rapid temperature changes and consistent results for sautéing, boiling, and reduced-cook tasks.
#@@# Left Griddle#@#
The 12" griddle plate offers a flat-top surface for direct-contact cooking of proteins and breakfast items. Its .500" thickness balances thermal mass and responsiveness, supporting continuous service while burners handle staging and finishing.
#@@# Manual Controls#@#
Manual knobs provide direct heat control, avoiding software failures and simplifying staff training. Technicians perform calibrations and replacements with standard parts, minimizing downtime during peak service.
#@@# Stainless Construction#@#
Stainless-steel front, sides, shelf, and backriser resist corrosion and support hygienic cleaning routines. Surfaces endure daily sanitation while maintaining professional aesthetics for front-of-house use.
#@@# Service Access Design#@#
A hinged valve panel and removable cast-iron grates allow quick access to internal components. The crumb drawer and lift-off parts reduce maintenance time and simplify repairs for in-house engineers.
#@@# Installation And Stability#@#
Freestanding design with adjustable legs and a sturdy front rail provides stability on uneven floors. The unit complies with industry standards for institutional gas-fired cooking equipment, ensuring safe and reliable operation.
#@@#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 grates weekly; remove cast iron grate tops and soak in warm, soapy water, then dry thoroughly to prevent corrosion. Clean crumb drawer and wipe interior panels with mild detergent to remove grease. Degrease stainless steel front and shelf using a nonabrasive cleaner and soft cloth, following grain for finish integrity. Verify manual controls operate smoothly and check seals and legs for stability; tighten fasteners and adjust 6" stainless steel adjustable legs as required.