For high-volume kitchens needing precise temperature control and consistent throughput, this natural gas restaurant range offers powerful cooking and durable construction. Designed for professional use, it combines a 36.5" footprint, a 1/2" thick griddle, thermostatic regulation, and a standard oven to handle diverse tasks without sacrificing consistency. Operators benefit from the 99,000 BTU total output and stainless steel exterior for heavy daily use and easy cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow surfaces to cool. Scrape griddle with a flat spatula, then apply warm water and mild degreaser; rinse and wipe dry. Remove oven racks and wash with soapy water; clean interior with non-abrasive cleaner and soft cloth. Vacuum or brush backriser and vent to remove grease buildup. Inspect seals and burners; tighten or replace parts as needed. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Southbend S36D-3T-NG 36.5" natural gas S-Series range delivers 99,000 BTU with a 36" griddle, thermostatic controls, one standard oven, stainless steel front and sides, NSF and CSA certifications, adjustable 6" legs.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise temperature control and consistent throughput, this natural gas restaurant range offers powerful cooking and durable construction. Designed for professional use, it combines a 36.5" footprint, a 1/2" thick griddle, thermostatic regulation, and a standard oven to handle diverse tasks without sacrificing consistency. Operators benefit from the 99,000 BTU total output and stainless steel exterior for heavy daily use and easy cleaning.
#@@# Thermostatic Control#@#
Thermostatic controls ensure repeatable surface and oven temperatures, letting operators maintain setpoints during busy service. The snap-action thermostat quickly adjusts to load changes, minimizing temperature fluctuations.
#@@# High Heat Output#@#
The 99,000 BTU total output provides rapid recovery and sustained heat for continuous cooking in restaurants, hotels, hospitals, and institutional kitchens. This robust heat supports searing, griddling, and bulk production without heat loss.
#@@# Thick Griddle Plate#@#
The 1/2" thick griddle plate retains heat for even cooking and fewer cold spots, improving yield and consistency. Its heavy-duty design withstands high-volume use and stays flat under heavy loads.
#@@# Integrated Oven#@#
The standard oven adds versatility for roasting, holding, or batch baking alongside the griddle, enabling simultaneous preparation of multiple dishes. It includes one rack and uses the same thermostatic controls for seamless operation.
#@@# Stainless Exterior#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning, supporting HACCP and NSF workflows. The 4" front rail and backriser with hi-shelf enhance organization and workspace protection.
#@@# Serviceable Design#@#
Hinged valve panels and lift-access components simplify maintenance and reduce downtime. The freestanding design with 6" adjustable legs ensures level installation on uneven floors and aligns with kitchen ergonomics.
#@@#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 weekly; remove debris and verify flame for consistent 99,000 BTU output. Clean griddle plate daily with approved scraper and warm water to maintain 1/2" plate integrity. Degrease stainless steel surfaces with nonabrasive detergent; rinse and dry to avoid spots. Check thermostat calibration quarterly; adjust per manual. Tighten gas fittings and test for leaks after maintenance.