The Southbend H4361A_208/60/1_NAT Ultimate Restaurant Range is a commercial-grade cooking appliance designed for mid-volume foodservice operations. This 36-inch gas/electric combination range features six non-clog burners and a standard grate system, optimized for durability and consistent performance in busy restaurant kitchens. Its integrated hybrid convection oven with electric heating provides versatile baking and roasting capabilities, making it suitable for high-demand culinary environments seeking reliable, efficient, and high-capacity cooklines. The unit’s precise BTU output of 198,000 ensures robust heating for demanding cooking tasks in professional kitchens.
Top Southbend H4361A_208/60/1_NAT Features
The Southbend H4361A_208/60/1_NAT Ultimate Restaurant Range combines durable stainless steel construction with a versatile hybrid oven and six non-clog burners, offering efficient multi-tasking in commercial kitchens. Its backriser with hi-shelf facilitates improved ventilation and workspace organization, while standard grates support varied cookware sizes. Designed for easy maintenance, the unit’s stainless steel exterior resists corrosion and simplifies cleaning. Its 36.5" width fits optimal kitchen footprints, supporting smooth workflow integration in busy restaurant operations.
- Powerful performance: 198,000 BTU output supports high-volume cooking.
- Durable construction: All stainless steel exterior resists corrosion and wear.
- Ease of maintenance: Stainless steel finish simplifies cleaning routines.
- Versatile function: Combines six non-clog burners with a hybrid convection oven.
- Optimized workflow: 36.5" width supports seamless kitchen layout integration.
Ideal for mid-volume restaurant kitchens requiring reliable, multi-functional cooking equipment.
Southbend H4361A_208/60/1_NAT Technical Specs
This commercial restaurant range features a 36.5" width, 43.6" depth, and 59.5" height, constructed with a robust stainless steel exterior finish and stainless steel internal components for durability and sanitation. The unit operates on a 208V power supply at 60Hz frequency with a three-phase connection, drawing a total of approximately 66 amps and a wattage exceeding 13,000 watts. Its hybrid convection oven employs electric heating elements and is configured with a backriser and hi-shelf to facilitate ventilation and additional workspace. The range’s weight is 660 lbs, supporting stable, permanent installation within a professional kitchen. It complies with NSF and CSA standards, ensuring safety and sanitation. The appliance is designed for easy disassembly and maintenance, with standard external controls, and includes three racks for oven capacity. The product’s dimensions and construction materials support efficient operation in high usage environments, with temperature tolerance suitable for heavy-duty cooking.
- Electrical requirements: 208V, 60Hz, three-phase, 66A, 13.2kW.
- Cooling method: Air-cooled system supporting continuous operation.
- Construction & finish: All stainless steel exterior with corrosion-resistant internal surfaces.
- Dimensions: 36.5" W x 43.6" D x 59.5" H.
- Weight: 660 pounds for stable installation and durability.
- Food safety & sanitation: Material safety compliant with easy cleaning protocols.
- Operation features: Hybrid electric convection oven, standard grates, backriser with hi-shelf.
- Electrical compliance: Requires dedicated 208V three-phase power supply with proper wiring.
- Ventilation needs: Ensure adequate airflow via backriser with hi-shelf for optimal performance.
- Plumbing/connectivity: No water or gas hookups required besides standard utility connections.
- Clearance & space: Maintain appropriate airflow clearance around all sides for safe operation.
- Maintenance access: Designed for straightforward disassembly for routine cleaning and part replacement.
What is a commercial range?
A commercial range is a heavy-duty cooking appliance designed for high-volume foodservice environments, integrating multiple burners and oven functions in a single unit. The Southbend H4361A_208/60/1_NAT Ultimate Restaurant Range is a 36-inch unit combining six non-clog burners with a hybrid electric convection oven, suitable for busy kitchens that require consistent, high-capacity cooking. Installed in restaurant or institutional kitchens, it supports diverse menu preparation with durability and precise control, ideal for mid-volume foodservice operations seeking robust equipment designed for intense daily use.
Top commercial ranges for mid-volume restaurant kitchens
This professional-grade Southbend H4361A_208/60/1_NAT offers durable stainless steel construction and versatile cooking functions, suited for high-demand commercial kitchens with moderate throughput. Designed for reliable operation in restaurant and catering settings, it provides precise control and efficient workflow support in busy foodservice environments.
- Operation type — suitable for mid-volume restaurant kitchens
- Kitchen setting — ideal for compact commercial spaces
- Foodservice category — designed for restaurant and cafeteria use
- Workload qualifier — supports moderate throughput cooking
- Use case — optimized for multi-dish preparation in busy kitchens
Why choose Southbend H4361A_208/60/1_NAT
Southbend H4361A_208/60/1_NAT stands out with its robust stainless steel build, hybrid electric convection oven, and six non-clog burners tailored for high-reliability in demanding kitchen environments. Its versatile design supports efficient workflow and durable operation, setting it apart from standard models by combining high performance with ease of maintenance and installation. The unit’s integrated features ensure consistent results, advancing operational productivity compared to competitor appliances.
- Self-contained configuration: Combines multiple cooking functions in a compact footprint.
- Heavy-duty stainless steel: Ensures corrosion resistance and long life in high-use kitchens.
- Hybrid electric convection oven: Provides baking flexibility with electric heating elements.
- Large capacity: 36.5" width supports multiple pots and pans simultaneously.
- Designed for restaurant-ready performance: Built to meet intensive daily use requirements.
