Southbend 436A-3C 36" Gas Ultimate Restaurant Range | 128,000 BTU | NSF Certified
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Product Description
Overview
The Southbend 436A-3C 36" Ultimate Restaurant Range is purpose-built for new restaurants and foodservice operations that need speed, consistency, and long-term reliability. Combining a 36" charbroiler with a convection oven and commercial-grade gas range components, this unit is an NSF certified workhorse for kitchen buildouts and restaurant openings. If you’re launching a new concept, this range gives you a compact footprint with high output—so you can hit the ground running and serve quality dishes from day one.
Key Features
- 36" charbroiler and convection oven combo – Versatile top broiler surface plus (1) convection oven for roasting, baking and holding; reduces the need for separate appliances.
- 128,000 BTU total input – High heat capacity for fast recovery and consistent cooking during peak service.
- Stainless steel front, sides, and shelf – Durable, easy-to-clean surfaces that meet the hygiene demands of commercial kitchens.
- Standing pilot for charbroiler; battery spark for convection oven – Reliable ignition systems tailored to each cooking zone for dependable startups.
- Includes (3) oven racks and 22-1/2" flue riser with hi-shelf – Ready-to-use configuration that saves setup time in your kitchen buildout.
- 6" adjustable legs – Simplifies leveling and integration with existing kitchen layouts and floor drains.
- NSF and CSA certified – Meets health code and safety requirements for commercial foodservice, easing inspection and permitting.
- Heavy-duty construction – Built to withstand high-volume service and minimize downtime over the life of your restaurant.
Built for Commercial Success
This Southbend range is engineered for the relentless pace of commercial kitchens. With robust components and certifications like NSF certified and CSA listing, it stands up to daily heavy use while maintaining food safety standards. For new restaurant owners, that means fewer surprises, lower maintenance costs, and a faster path to consistent output. Concept Services ensures each unit is inspected, certified, and professionally installed so you get immediate reliability—translating into quicker returns on your equipment investment.
Specifications at a Glance
Model: Southbend 436A-3C
Type: 36" Gas Restaurant Range with Charbroiler and (1) Convection Oven
Input: 128,000 BTU (total)
Ignition: Standing pilot (charbroiler), battery spark (oven)
Includes: (3) oven racks, 22-1/2" flue riser with hi-shelf
Finish: Stainless steel front, sides & shelf
Legs: 6" adjustable legs
Certifications: NSF, CSA
Why Restaurant Owners Choose This
When you’re opening a new restaurant, you need equipment that accelerates your timeline and stays reliable under pressure. The 436A-3C is a compact, multi-function solution that minimizes floor footprint while maximizing capability—helping you streamline purchasing and speed up kitchen commissioning. Combined with Concept Services’ full-service support—sourcing the right model, pre-delivery inspection, professional installation with utilities, and ongoing service—you get a turnkey solution built to get your doors open and keep them open.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
