Stop sacrificing control for capacity. This natural gas restaurant range combines precise heat management with sustained output to support continuous service in busy kitchens. Designed for high-use operations, the unit delivers 104,000 BTU total and integrates versatile cooking surfaces to optimize throughput without sacrificing consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and crumb drawer. Scrape griddle with a scraper while warm; wipe with a cloth and mild degreaser. Clean burner ports with a soft brush; clear debris from pilots. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect door seals and fittings; tighten loose fasteners. Rinse and dry all parts before reassembly. Perform weekly deep clean to reduce grease, prevent fires, and maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend's S36C-2TL-NG is a 36" natural gas range with two 28,000 BTU burners, a 24" griddle, stainless steel front, cabinet base, removable grates, crumb drawer, 4" rail, 6" legs, backriser, and 104,000 BTU total.#@@#General Info#@#Description #@#
Stop sacrificing control for capacity. This natural gas restaurant range combines precise heat management with sustained output to support continuous service in busy kitchens. Designed for high-use operations, the unit delivers 104,000 BTU total and integrates versatile cooking surfaces to optimize throughput without sacrificing consistency.
#@@# Open Burners#@#
Two open burners supply concentrated heat for rapid searing, boiling, and pan work, each rated at 28,000 BTU to handle large pots and high-volume tasks. Operators will achieve repeatable results because each burner delivers stable flame intensity, and the removable cast iron grate tops allow quick cleaning and maintenance.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left side provides a broad, flat surface with .500 inch plate thickness, enabling even heat distribution across the entire cooking area. Chefs benefit from uniform contact cooking for proteins and sandwiches while thermostatic controls maintain set temperatures to reduce product loss during long service runs.
#@@# Thermostatic Control#@#
Thermostatic controls enable precise temperature regulation across griddle and oven functions, minimizing guesswork and reducing product variability. Kitchen staff will maintain target temperatures under load, improving consistency for repeat menu items and lowering scrap rates.
#@@# Cabinet Base#@#
An integrated cabinet base delivers enclosed storage and structural support while simplifying kitchen workflow by keeping pans and tools within reach. Staff gain organized staging for sheet pans and cookware, and the cabinet contributes to equipment stability during heavy use.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser provide corrosion resistance and withstand frequent cleaning in commercial environments. Managers will extend service life and maintain a hygienic surface that meets sanitation expectations and simplifies daily wipe-down routines.
#@@#Delivery Details#@#
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• 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 remove debris for consistent flame on the Southbend S36C-2TL-NG. Clean the .500" griddle plate after each service with a nonabrasive scraper and food-safe degreaser; rinse and dry to prevent corrosion. Flush crumb drawers and wipe stainless steel with a soft cloth and mild detergent; avoid bleach. Verify thermostatic controls monthly and log results. Lubricate valve stems annually and tighten gas connections per CSA guidelines.