Southbend H4363D_220/60/1_NAT 36 Inch Ultimate Restaurant Range Gas Electric 6 Burner 198000 BTU

The Southbend H4363D_220/60/1_NAT Ultimate Restaurant Range is a 36-inch commercial cooking appliance designed for high-demand foodservice environments. Built with durable all stainless steel exterior materials, it combines a six-burner gas top with a versatile electric hybrid standard oven, ensuring efficient workflow in busy kitchens. The model features 198,000 BTU output, standard grates, standing pilot operation, and a backriser with hi-shelf for ventilation and storage, optimizing both performance and workspace organization for mid-volume restaurant operations and institutional kitchens.

Top Southbend H4363D_220/60/1_NAT Features

The Southbend H4363D_220/60/1_NAT Ultimate Restaurant Range offers robust cooking power with (6) star/sauté burners and a high-capacity electric hybrid oven. Constructed from corrosion-resistant stainless steel, this unit ensures longevity and ease of cleaning. The design facilitates straightforward maintenance, with accessible components for efficient service. Its combination of gas and electric features supports seamless integration into versatile kitchen setups, enabling high throughput with reliable performance in complex foodservice workflows.

• High BTU performance: 198,000 BTU for rapid heating and boiling
• Stainless steel build: corrosion-resistant, durable exterior
• Hybrid oven design: electric and gas compatibility simplifies operation
• Standard grates: compatible with diverse cookware sizes
• Adjustable legs: 6" height customization for ergonomic setup

Ideal for restaurants requiring fast, reliable cooking in a commercial kitchen setting.

Southbend H4363D_220/60/1_NAT Technical Specs

The Southbend H4363D_220/60/1_NAT features a 36-inch width and a depth of 34 inches, with a height of 59.5 inches and a weight of approximately 660 lbs. The unit operates on 220V, 60Hz, single-phase power, drawing a total of 198,000 BTU for cooking. Its all stainless steel exterior ensures resistance to corrosion and ease of cleaning, with NSF and CSA certifications validating its compliance with commercial foodservice standards. The backriser includes a hi-shelf for ventilation, facilitating proper airflow and temperature regulation during operation. The oven, a standard electric hybrid type, is designed for versatile baking and roasting, equipped with a stainless steel interior and removable rack for simplified maintenance. The unit's construction supports heavy daily use, and it is capable of supporting high-volume restaurant workflows. Dimensions for placement and installation are precise for efficient space utilization, with a shipping weight of 660 lbs ensuring stability during transportation and setup.

• Electrical requirements: 220V, 60Hz, single-phase
• Cooking capacity: 6 open burners and 1 electric hybrid oven
• Construction materials: All stainless steel exterior
• Ventilation setup: Backriser with hi-shelf for efficient airflow
• CSA and NSF certified: compliance for food safety and durability

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for high-volume food preparation in professional kitchens. The Southbend H4363D_220/60/1_NAT combines gas and electric heating elements, with a 36-inch footprint, six star burners, and a hybrid oven, making it suitable for institutional dining halls, busy restaurants, and catering operations. Its robust construction and precise specifications support continuous operation in demanding environments, ensuring consistent performance for tasks such as boiling, sautéing, and baking, essential for large-scale culinary workflows.

Top Commercial Ranges for High-Volume Foodservice Settings

Designed for robust operation, the Southbend H4363D_220/60/1_NAT is built to accommodate busy commercial kitchens requiring dependable cooking performance. Its durable stainless steel construction and combination gas/electric capabilities support moderate to heavy workloads, making it ideal for restaurant service, institutional cafeterias, and large catering facilities. The unit's multi-functionality and reliable performance ensure consistent results in high-volume food production.

• Operation suitable for restaurant-scale throughput and high-volume cooking
• Constructed with corrosion-resistant stainless steel for longevity
• Supports versatile workflows with hybrid electric and gas features
• Designed for ease of maintenance with accessible components
• Optimized for compact kitchen layouts with a 36-inch footprint