Southbend H4363A_208/60/1_NAT 36 Inch Hybrid Restaurant Range Gas Electric 6 Burner 198000 BTU with Oven

The Southbend H4363A_208/60/1_NAT Ultimate Restaurant Range delivers a high-performance cooking solution designed for commercial kitchens requiring versatile and durable equipment. This 36-inch gas/electric range features (6) star/sauté burners with standard grates, a standing pilot for reliable ignition, and an integrated electric hybrid convection oven. Its robust stainless steel construction ensures longevity and ease of maintenance, with a total output of 198,000 BTU optimized for professional foodservice environments. The unit's backriser with hi-shelf facilitates efficient workflow, making it suitable for high-demand restaurant operations and institutional foodservice facilities seeking reliable, restaurant-quality performance.

Top Southbend H4363A_208/60/1_NAT Features

The Southbend H4363A_208/60/1_NAT Ultimate Restaurant Range combines heavy-duty stainless steel components with precise thermal control and gas/electric hybrid functionality. Its six star burners and convection oven enable simultaneous multi-stage cooking, ideal for busy commercial kitchens. Designed for durability, the unit features easy-to-clean surfaces, standard grates, and integrated ventilation, supporting long-term operational efficiency while facilitating rapid throughput in high-volume foodservice settings.

• Powerful six-star burners: Deliver consistent heat output, optimize cooking times
• Stainless steel construction: Enhance durability, withstand frequent cleaning
• Electric hybrid convection oven: Enable versatile baking and roasting functions
• Standard grates and backriser with shelf: Facilitate effective workstation organization
• Built-in standing pilot: Ensure reliable ignition for continuous operation

Designed for restaurants and institutional kitchens requiring versatile cooking capacity with durable, high-quality components.

Southbend H4363A_208/60/1_NAT Technical Specs

The Southbend H4363A_208/60/1_NAT features a robust construction with dimensions of 36" width, 43.6" depth, and 59.5" height, built from all stainless steel for maximum durability. The unit weighs 660 lbs, ensuring stability during operation. It operates on a voltage of 208V with a frequency of 60Hz, requiring a single-phase electrical connection with a specified amperage, and delivers a total output of 198,000 BTU for burners. The convection oven is electric, with internal racks to support multiple pans or trays. The vent system includes a backriser with hi-shelf for efficient heat management and airflow. Its NSF and CSA certifications validate compliance with industry safety and sanitation standards.

• Electrical Requirements: 208V, 60Hz, single-phase, high amperage connection
• Construction & Finish: All stainless steel exterior for corrosion resistance
• Dimensions and Weight: 36" W x 43.6" D x 59.5" H, 660 lbs
• BTU Output: 198,000 BTU total from six star burners
• Ventilation System: Backriser with hi-shelf for heat and smoke evacuation

• Electrical Compatibility & Power Supply: 208V single-phase, suitable for dedicated circuit installations
• Installation Clearance: Requires adequate airflow, ventilation, and access for maintenance
• Plumbing & Venting: Connected to kitchen ventilation to ensure proper exhaust
• Foodservice Use: Supports high-volume cooking demands in restaurants and cafeterias
• Workplace Safety & Maintenance: Constructed for easy cleaning, with accessible surface areas and removable parts for routine service

What is a commercial restaurant range?

A commercial restaurant range is a professional-grade cooking appliance designed for high-demand foodservice environments, integrating multiple burners and oven functionality into a durable, easy-to-clean unit. The Southbend H4363A_208/60/1_NAT represents a standard configuration featuring six star burners and a hybrid convection oven, installed in restaurant kitchens, buffet lines, and institutional cafeterias. It is suited for mid-volume restaurant service where reliable, versatile cooking is essential for efficient operation.

Top restaurant ranges for high-demand foodservice settings

Built for quality and durability, the Southbend H4363A_208/60/1_NAT is ideal for high-volume kitchens requiring multifunctional cooking with a compact footprint. Southbend H4363A_208/60/1_NAT features robust stainless steel design and a combination of gas and electric components to support diverse menu preparations in busy foodservice operations.

• Medium-volume kitchen operation—optimized for steady throughput
• Commercial kitchen equipment—built for durability and efficiency
• Restaurant-ready design—mounts seamlessly into existing kitchens
• Versatile cooking — combination of gas burners and electric oven
• Designed for professional foodservice environments

Why Choose Southbend H4363A_208/60/1_NAT?

The Southbend H4363A_208/60/1_NAT offers a combination of rugged construction, versatile hybrid cooking capabilities, and reliable operation that sets it apart from other commercial ranges. Its all-stainless-steel exterior and high BTU output ensure longevity and high performance in demanding kitchens, while the integrated convection oven supports diverse menu needs, enhancing workflow efficiency and product presentation.

• Heavy-duty stainless steel construction: Ensures long-term durability and ease of cleaning
• Hybrid gas/electric functionality: Offers versatile cooking options for varied recipes
• Robust 198,000 BTU output: Supports high-volume cooking demands
• Integrated convection oven: Increases workflow flexibility in compact spaces
• Designed for commercial kitchens: Promotes efficiency and consistent performance