Southbend H4362A_208/60/1_LP 36 Inch Gas Electric Ultimate Restaurant Range with 6 Burner 162000 BTU

The Southbend H4362A_208/60/1_LP Ultimate Restaurant Range Gas/Electric is a commercial-grade cooking unit designed for high-demand foodservice establishments. It features a 36-inch width with durable stainless steel front, sides, and shelf, optimizing longevity and ease of sanitation. Equipped with six non-clog burners with wavy grates and backriser with hi-shelf, this range ensures efficient heat distribution and versatile cooking options. The integrated electric hybrid convection oven, including three racks, provides consistent baking performance. With a total output of 162,000 BTU and precise construction, this range supports mid-volume restaurant operations requiring reliable, restaurant-ready equipment that meets demanding kitchen workflows.

Top Southbend H4362A_208/60/1_LP Features

The Southbend H4362A_208/60/1_LP Ultimate Restaurant Range combines robust gas burners and an electric convection oven in one unit, ideal for compact restaurant kitchens. Its six non-clog burners with wavy grates deliver efficient heat transfer and easier maintenance, while the stainless steel construction ensures durability for heavy use. The electric hybrid oven enhances baking consistency, and the 36" footprint allows seamless integration into various kitchen layouts. Designed for moderate throughput, it ensures reliable performance with straightforward cleaning and robust build quality, making it suitable for busy commercial environments.

• High-performance six non-clog burners: optimized for consistent heat and easy cleaning.
• Durable stainless steel construction: resists corrosion and simplifies sanitation routines.
• User-friendly design: features easy-access controls and removable components for maintenance.
• Versatile 36" restaurant-sized unit: fits in standard commercial kitchen spaces with integrated oven complement.
• Efficient heat management: 162,000 BTU output supports high operational demands.

Ideal for facilities requiring reliable cooking power with streamlined workflow integration.

H4362A_208/60/1_LP Technical Specs

The Southbend H4362A_208/60/1_LP Ultimate Restaurant Range operates on a three-phase electrical system, with specific voltage and amperage requirements tailored for commercial kitchens—bringing reliable power in a 208V setup. Its self-contained design features stainless steel exterior components, facilitating easy cleaning and resistance to corrosion. The unit's 59.5-inch height, 36-inch width, and 43.6-inch depth allow easy fitment into standard kitchen layouts, while its 660 lbs weight underscores its heavy-duty construction. Energy consumption is optimized with gas burners totaling 162,000 BTU, combined with an electric convection oven. The range is CSA and NSF approved, with a backriser and hi-shelf for ventilation and organization, respectively. It integrates into service workflows requiring moderate throughput, supporting cooking versatility across multiple station applications.

• Electrical Requirements: 208V, 3-phase, specified amperage for optimal operation
• Construction & Finish: All stainless steel exterior for durability and sanitation
• Dimensions: Width 36", height 59.5", depth 43.6"; weight 660 lbs
• Energy Use: 162,000 BTU gas, with electric hybrid convection oven support
• Usage Compatibility: Designed for commercial kitchen integration with ventilation and power supplies

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for professional kitchens, offering multiple burners and ovens for high-volume meal preparation. The Southbend H4362A_208/60/1_LP is a 36-inch gas/electric model featuring six non-clog burners, a hybrid convection oven, and durable stainless steel construction—ideal for mid-volume restaurant service. Its precise specifications include 162,000 BTU output, comprehensive ventilation, and versatile cooking capabilities. This range is typically installed in restaurant kitchens, catering operations, and institutional foodservice environments where reliable performance and operational flexibility are critical.

Top commercial ranges for moderate-foodservice workflows

Reliable and versatile, the Southbend H4362A_208/60/1_LP is suited for medium-volume restaurant kitchens, supporting efficient meal preparation with durable construction and precise controls. It combines gas and electric features in a compact footprint, perfect for moderate throughput foodservice settings. Southbend H4362A_208/60/1_LP enhances workflow efficiency through robust performance and simplified maintenance, aligning with operational standards for commercial kitchen equipment.

• Operation type — moderate-volume restaurant kitchens
• Kitchen setting — compact commercial spaces
• Foodservice category — restaurant and institutional kitchens
• Workload qualifier — supporting moderate throughput
• Use case — reliable cooking for mid-volume service

Why Choose Southbend H4362A_208/60/1_LP?

Southbend H4362A_208/60/1_LP offers a blend of durable stainless steel design, powerful gas burners, and an electric convection oven, providing consistent performance in demanding foodservice environments. Its robust construction, versatile features, and efficient heat management differentiate it from competitor models, supporting streamlined operations and simplified cleaning. This restaurant-ready range enhances operational efficiency while maintaining high sanitation standards through its durable materials and intuitive layout.

• Self-contained with durable stainless steel exterior for longevity
• Six non-clog burners with wavy grates for uniform heat distribution
• Electric hybrid convection oven supports versatile baking needs
• Optimized for moderate throughput in busy restaurant kitchens
• Compact footprint fits seamlessly into standard commercial layouts