Southbend Ultimate Natural Gas Range 36" Manual Griddle With Standard Oven Base 109000 BTU - 436D-3G/T
The Southbend 436D-3G is a versatile and robust restaurant range designed for high-performance cooking in commercial kitchens. With a total output of 109,000 BTUs, it efficiently handles the demands of busy cooking environments. The range features a spacious 36-inch full griddle that delivers 64,000 BTUs, providing ample cooking space for various dishes simultaneously. A standard oven with 45,000 BTUs complements the griddle, allowing for baking and roasting while the griddle is in use. Constructed with stainless steel for durability and easy maintenance, the Southbend 436D-3G ensures longevity in a professional kitchen setting. The freestanding design and oven base allows for flexible placement within kitchen layouts. It includes a backriser with a hi-shelf for convenient storage of spices and utensils within reach. The manual control system gives chefs precise temperature control, enhancing cooking accuracy and efficiency. With dimensions of 36.5" width, 34" depth, and 59.5" height, this range is built to handle the rigors of daily use while maintaining a sleek and professional appearance. Weight and Dimensions: Weight 660 lbs Width 36.5" Depth 34" Height 59.5"
Features
- Delivers a total of 109,000 BTUs, providing powerful heating for efficient cooking in busy restaurant environments.
- Features a 36-inch griddle that offers 64,000 BTUs, ideal for cooking multiple items at once, enhancing productivity.
- Equipped with a standard oven that provides an additional 45,000 BTUs for baking, roasting, and holding dishes.
- Built with a durable stainless steel exterior for easy cleaning and long-lasting performance in a commercial kitchen.
- Designed for freestanding installation, allowing for flexible kitchen configurations and easy access to all sides.
- The manual control type provides precise temperature adjustments, allowing chefs to manage cooking conditions effectively.
- Includes a backriser with a hi-shelf, offering convenient storage for utensils, spices, and other essential kitchen tools.
- Features a griddle plate thickness of 0.500 inches (1/2 inch), ensuring even heat distribution and durability.
- With dimensions of 36.5" width, 34" depth, and 59.5" height, this range fits well in various kitchen layouts without sacrificing cooking capacity.
What Our Experts Think
-
Powerful Manual Griddle
-
Full 36" width griddle powered by 64,000 BTU—ideal for high-output grilling of proteins, pancakes, burgers, and more.
-
1/2" thick griddle plate ensures excellent heat retention and even cooking across the surface.
-
Integrated Standard Oven
-
45,000 BTU standard oven provides reliable baking and roasting capabilities, adding versatility to this compact unit.
-
Porcelain-lined interior for durability and easier cleaning.
-
Manual Controls for Direct Heat Management
-
Simple, responsive manual controls let chefs finely adjust cooking temperatures without digital guesswork.
-
Durable Construction
-
All stainless steel exterior (front, sides, shelf) built for daily use in high-volume commercial kitchens.
-
Heavy-duty knobs and components designed to withstand heavy wear.
-
Ease of Use and Maintenance
-
Standing pilots for quick burner access.
-
Removable drip tray and grease drawer streamline cleanup.
-
Freestanding with Storage Shelf
-
Includes 6" adjustable stainless steel legs and a 22.5" flue riser with a top shelf for utensils or warming plates.
Q&A
Q: What is the Southbend 436D-3G/T?
A: A 36” Ultimate series natural gas range with a manual griddle and standard oven base, delivering 109,000 total BTUs.
Q: What kind of griddle does it have?
A: A manual-control griddle ideal for searing, grilling, and cooking a variety of menu items.
Q: What type of oven is included?
A: A standard oven base suitable for baking, roasting, and reheating.
Q: What fuel type does it use?
A: It runs on natural gas for both the griddle and oven.
Q: Is this designed for commercial kitchens?
A: Yes, it’s built for high-volume, heavy-duty use in professional foodservice environments.
Maintenance Tips
-
Daily Cleaning: After the unit cools, clean the griddle and exterior with mild soap and water. Use non-abrasive materials to preserve finishes.
-
Grease Control: Empty and clean the grease drawer and drip tray daily to prevent buildup and maintain efficiency.
-
Griddle Care: Use a griddle brick or scraper to clean the surface. Do not pour water on a hot griddle. Lightly oil the surface after cleaning to prevent rust.
-
Burner Check: Inspect burners weekly. A steady blue flame means proper function; yellow or flickering flames may require service.
-
Oven Maintenance: Clean oven interiors regularly. Check door gaskets for wear to ensure proper heat retention.
-
Ventilation System: Clean flue riser and ventilation system every six months to ensure safe, efficient operation.
-
Professional Inspection: Schedule annual service to inspect gas lines, valves, and overall performance.
