Built for high-demand kitchens that require steady output and precise control, this 36-inch natural gas commercial range delivers consistent heat, rugged construction, and serviceable features that streamline daily operations. Operators gain four powerful open burners plus a left-side griddle and a full oven, enabling simultaneous stovetop and griddle tasks without workflow interruptions. Restaurant managers benefit from manual controls that technicians can service quickly, reducing downtime and maintaining throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line and shut off supply. Remove grates and crumb drawer; soak in soapy water. Scrub cast iron tops and griddle with a non-abrasive pad; rinse and dry. Clean oven interior with approved cleaner and wipe racks; check thermostat for residue. Vacuum backriser and condenser areas; clear vents to prevent grease buildup. Inspect seals and legs; tighten fasteners. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's S36D-1GL-NG 36" natural gas range features four 28,000 BTU burners, a 12" griddle, 165,000 BTU output, manual controls, removable grates, a standard oven with thermostat, stainless steel exterior, and adjustable legs.#@@#General Info#@#Description #@#
Built for high-demand kitchens that require steady output and precise control, this 36-inch natural gas commercial range delivers consistent heat, rugged construction, and serviceable features that streamline daily operations. Operators gain four powerful open burners plus a left-side griddle and a full oven, enabling simultaneous stovetop and griddle tasks without workflow interruptions. Restaurant managers benefit from manual controls that technicians can service quickly, reducing downtime and maintaining throughput.
#@@# Burners Power#@#
Four open burners provide focused flame control with combined heat that supports rapid boil and sear tasks. Chefs can stage multiple pots and pans with stable output that adapts to heavy volume cooking.
#@@# Left Griddle#@#
The 12-inch griddle on the left side allows chefs to grill proteins and toast items adjacent to range burners. Staff can run parallel cooking stations without adding separate equipment, conserving valuable floor space.
#@@# Oven Capacity#@#
A standard oven below the range accepts sheet pans for baking, roasting, and holding applications. Kitchen teams can coordinate oven runs with stovetop work to optimize service windows effectively.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplified cleaning during busy shifts. Technicians access a hinged lower valve panel for straightforward maintenance, ensuring longevity.
#@@# Stability Adjustments#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors and support heavy loadings. Crew members achieve safe alignment that preserves connections and performance.
#@@# Safety Compliance#@#
Certified by CSA and NSF standards, the unit meets established safety and sanitation requirements for commercial installations. Purchasing agents secure equipment that aligns with regulatory expectations, ensuring compliance.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend S36D-1GL-NG by inspecting burners weekly and removing debris from cast iron grates to preserve flame. Clean the 12" griddle after each use with a scraper and neutral cleaner; season with a thin oil layer while warm. Empty the crumb drawer daily and wipe the oven interior with a mild cleaner; adjust the thermostat if temperatures drift. Check gas connections for leaks using an approved solution and torque fittings per CSA specs.