Stop sacrificing throughput for control. This 36-inch natural gas restaurant range combines a spacious griddle and a cabinet base to deliver continuous cooking capacity while maintaining precise temperature regulation for consistent plating during service. Operators achieve sustained output and simplified maintenance from a stainless-steel package engineered for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Scrape griddle with a flat spatula while warm; deglaze with warm water and a non-abrasive detergent, then wipe with a soft cloth. Clean burners and backriser vents weekly to remove grease and prevent fires. Vacuum condenser coils and wipe stainless steel surfaces with mild soap to improve efficiency and avoid corrosion. Inspect seals and legs; tighten or replace as needed to prevent breakdowns and pass CSA inspections.#@@#Additional Info#@#Southbend S36C-3T-NG is a 36" natural gas restaurant range with a 64,000 BTU griddle, thermostatic controls, and a stainless steel base.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 36-inch natural gas restaurant range combines a spacious griddle and a cabinet base to deliver continuous cooking capacity while maintaining precise temperature regulation for consistent plating during service. Operators achieve sustained output and simplified maintenance from a stainless-steel package engineered for commercial kitchens.
#@@# Griddle Surface#@#
The commercial-grade .500" thick griddle plate provides robust heat retention and flatness across the 36-inch surface, enabling even searing and uniform cook times across multiple pans. Chefs gain consistent results for high-turn menu items while reducing hot spots that cause variable product quality.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures with minimal variance, allowing staff to dial in holding or rapid-cook settings for different stations. Kitchen teams retain precise thermal management for repeatable outcomes and reduced product loss from overcooking.
#@@# High Heat Output#@#
Rated at 64,000 BTU total, the unit supplies ample power for continuous high-volume operations and fast recovery after heavy use. Managers can schedule steady production during peak periods without prolonged cooldowns that slow service.
#@@# Durable Exterior#@#
Stainless steel front, sides, shelf, and backriser with a hi-shelf resist corrosion and stand up to daily cleaning protocols in institutional settings. Facilities extend equipment life and preserve a professional appearance under frequent use and sanitation.
#@@# Integrated Cabinet Base#@#
The single cabinet base offers enclosed storage and a stable platform for the range, consolidating space and simplifying kitchen layouts. Staff store pans and service tools close to the cookline, shortening workflow distance and improving station ergonomics.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for residue; scrape solids and degrease with a commercial cleaner, then rinse with warm water to prevent buildup and maintain heat transfer. Drain and clean grease troughs weekly to avoid clogs and fire risk. Tighten gas fittings monthly and check connection integrity with a soapy water test; replace worn seals immediately. Calibrate thermostatic controls quarterly against a traceable probe for accurate surface temperatures.