Southbend H4361A_220/60/1_NAT 36 Inch Gas Electric Range with 6 Non-Clog Burners 198000 BTU

The Southbend H4361A_220/60/1_NAT Ultimate Restaurant Range is a commercial-grade cooking appliance designed for medium-volume foodservice operations. This 36-inch gas/electric range combines six non-clog burners with a hybrid convection oven, offering precision temperature control and durable stainless steel construction. Its versatile configuration supports intensive daily use in professional kitchens, facilitating efficient meal preparation and workflow integration with standard grates, a backriser with hi-shelf, and an all stainless steel exterior for high durability and ease of cleaning.

Top Southbend H4361A_220/60/1_NAT Features

The Southbend H4361A_220/60/1_NAT Ultimate Restaurant Range offers six powerful non-clog burners combined with a hybrid convection oven, ideal for high-demand commercial kitchens. Constructed from stainless steel for longevity in busy environments, it provides straightforward maintenance with accessible components. Its design supports seamless workflow in moderate throughput operations, while the integrated flue riser maximizes space efficiency. This combination of features meets the needs of professional foodservice providers seeking reliable, versatile cooking equipment.

• Six non-clog burners: Ensures consistent heat and easy cleaning in demanding kitchens
• Ultimate hybrid convection oven: Delivers uniform baking with electric hybrid functionality
• Premium stainless steel construction: Provides durability against heavy daily use and simplifies cleaning
• Backriser with hi-shelf: Facilitates efficient hot-hold or ingredient storage during service
• 36-inch width with standard grates: Supports versatile cooking configurations and easy replacement

Designed for mid-volume commercial kitchens requiring reliable, precise cooking performance.

Southbend H4361A_220/60/1_NAT Technical Specs

The Southbend H4361A_220/60/1_NAT Ultimate Restaurant Range operates with a total of 198,000 BTU, utilizing three gas burners and a hybrid convection oven. Its electrical system supports standard household voltage at 220V, 60Hz frequency, single-phase power, with a typical amperage draw matching industry standards for commercial ranges. The oven is electric, ensuring efficient baking and roasting. Constructed from stainless steel, the unit measures 36.5" wide, 43.6" deep, and 59.5" high, weighing approximately 660 lbs—designed for robust, continuous use. The range features essential certifications including CSA and NSF. It includes a backriser with a hi-shelf for additional workspace or storage, supporting typical operations in busy kitchens. The appliance requires minimal routine maintenance with accessible burners and components, and its durable finish helps withstand high-temperature cleaning routines. Installation considerations include adequate clearance for airflow and ventilation, with proper drainage for the oven.

• Electrical Requirements: 220V, 60Hz, single-phase, approximately 60 amps
• Total BTU Output: 198,000 BTU for simultaneous cooking performance
• Construction & Finish: All stainless steel exterior for durability and sanitation
• Dimensions: 36.5" W x 43.6" D x 59.5" H; weight 660 lbs
• Includes: (6) non-clog burners, electric hybrid convection oven, backriser with hi-shelf
• Certifications: CSA and NSF listed for safety and sanitation compliance

Installation tips: Ensure proper ventilation and airflow clearance; connect to standard 220V electrical service; position near existing gas supply lines; provide drainage for oven cleanup; maintain accessible side clearance for maintenance.

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for intensive use in professional foodservice environments. It typically features multiple burners, robust construction from high-quality materials like stainless steel, and integrated ovens or griddles, facilitating high-volume meal preparation. The Southbend H4361A_220/60/1_NAT Ultimate Restaurant Range combines six non-clog burners with an electric hybrid convection oven, making it suitable for mid-volume kitchens such as restaurants, hotel kitchens, and institutional foodservice facilities requiring reliable, versatile cooking equipment capable of supporting demanding workflows and daily throughput.

Top commercial restaurant ranges for medium-volume foodservice settings

Built with durable stainless steel, the Southbend H4361A_220/60/1_NAT ensures reliable operation in professional kitchens, supporting medium throughput and versatile cooking needs. Designed for efficient workflows in restaurant environments, it features integrated oven and multi-burner configurations optimized for consistent performance during busy service periods.

• Medium-volume operation suited for busy restaurant kitchens
• Durable stainless steel construction for longevity in daily use
• Versatile 6-burner stovetop and electric hybrid oven integration
• Compact footprint supports efficient kitchen layouts
• Reliable performance for consistent, concurrent cooking tasks

Why Choose Southbend H4361A_220/60/1_NAT?

Southbend H4361A_220/60/1_NAT stands out among commercial restaurant ranges with its robust all stainless steel construction, reliable hybrid convection oven, and six non-clog burners designed for consistent performance. Its durable design enhances sanitation and reduces maintenance downtime, making it a practical choice for fast-paced kitchens seeking high efficiency and long-term durability in standard-sized ranges, supporting intensive daily food production.

• Built with heavy-duty stainless steel for longevity and sanitation
• Hybrid electric convection oven for versatile baking and roasting
• Six non-clog burners with precise heat control
• Designed for ease of cleaning and maintenance
• Optimal for medium-volume commercial kitchens requiring reliable, restaurant-ready cooking equipment