Southbend H4364A_220/60/1_NAT 36 Inch Gas Electric Range with 6 Burners and Oven

The Southbend H4364A_220/60/1_NAT Ultimate Restaurant Range is a professional-grade cooking appliance designed for high-demand commercial kitchens. This 36-inch gas/electric range features a combination of three star/sauté burners at the front and three non-clog burners at the rear, offering precise heat control and durability with stainless steel construction. Equipped with a hybrid convection oven powered electrically, it provides consistent baking performance, and includes three racks, a 22-1/2" flue riser with shelf, and a robust design suitable for intensive culinary operations. With a total output of 198,000 BTU, this range ensures reliable power delivery for versatile cooking applications in busy restaurant environments.

Top Southbend H4364A_220/60/1_NAT Features

The Southbend H4364A_220/60/1_NAT Ultimate Restaurant Range supports demanding foodservice workflows with its high BTU output and hybrid electric convection oven. Designed for durability, its stainless steel exterior withstands frequent use, simplifying cleaning and maintenance. The multiple burners enable efficient multi-zone cooking, while the electric oven streamlines baking and roasting tasks. Its accessible configuration facilitates seamless integration into compact or large-scale kitchens, enhancing operational efficiency.

• Powerful 198,000 BTU output with stainless steel durability
• Hybrid electric convection oven simplifies baking workflows
• Six open burners with clog-resistant design for reliable operation
• Stainless steel construction ensures easy cleaning and long life
• 22-1/2" flue riser with shelf optimizes ventilation and workspace

Ideal for high-volume restaurant kitchens requiring durable and versatile cooking equipment.

Southbend H4364A_220/60/1_NAT Technical Specs

The Southbend H4364A_220/60/1_NAT features an all stainless steel exterior and measures 36 inches wide, 43.6 inches deep, and 59.5 inches high, supporting stable placement in professional kitchens. Its total weight is 660 lbs, reflecting its rugged build quality. The range operates with a 220V, single-phase power supply, consuming approximately 198,000 BTU of thermal energy. The electric hybrid convection oven is designed for efficient baking, with a capacity to accommodate standard-sized racks, included in the package. Maintained via straightforward surface cleaning and periodic inspection of burner components, this model requires proper clearance for airflow and venting. Key specifications include NSF and CSA listings for safety and sanitation compliance, with a backriser vent featuring a hi-shelf for enhanced ventilation. The unit’s dimensions and construction materials make it suitable for installation alongside other commercial kitchen equipment, supporting professional workflow and high-volume throughput. For electrical and ventilation integration, ensure power supply matches specified voltage and that proper exhaust systems are in place to sustain safe operation.

• Electrical Requirements: 220V, single-phase, high amperage draw
• Cooling Method: Not applicable (ventilation required for exhaust)
• Production Capacity: 198,000 BTU/hr thermal output
• Construction & Finish: All stainless steel exterior for longevity and sanitation
• Dimensions: 36" W x 43.6" D x 59.5" H
• Weight: 660 lbs installed weight, supporting heavy-duty use
• Temperature Range: Suitable for standard commercial cooking temperatures
• Usage Compatibility: Designed for commercial kitchens with proper ventilation hookup
• Cleaning & Maintenance: Surfaces easily cleaned; burners inspected periodically
• Installation Clearance: Adequate airflow clearance and venting required for safe operation

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for professional foodservice environments. It combines multiple burners and an oven in a compact footprint, supporting versatile cooking tasks such as frying, sautéing, baking, and roasting. Installed in restaurant kitchens, the Southbend H4364A_220/60/1_NAT is suitable for establishments with moderate to high volume workloads, offering durable stainless steel construction, high BTU output, and integrated convection baking for efficient culinary operations.

Top restaurant ranges for mid-volume foodservice settings

Constructed from durable stainless steel for longevity and sanitation, the Southbend H4364A_220/60/1_NAT supports versatile cooking with high BTU burners and an electric hybrid oven ideal for moderate throughput in busy commercial kitchens. Its robust build and efficient performance suit restaurant environments requiring reliable, restaurant-ready equipment.

• Operation for moderate-volume restaurant kitchens
• Compact footprint suitable for space-constrained areas
• Designed for versatile cooking tasks in foodservice operations
• Supports multiple simultaneous cooking processes efficiently
• Ideal for restaurants requiring high power and durability in cooking equipment

Why Choose Southbend H4364A_220/60/1_NAT ?

The Southbend H4364A_220/60/1_NAT stands out among commercial ranges with its robust stainless steel construction, high BTU performance, and integrated electric convection oven. Its proven durability and versatile burner configuration improve workflow and operational reliability in demanding restaurant environments, offering a combination of power, ease of maintenance, and space-efficient design that surpasses typical competitors.

• Self-contained design with advanced ventilation compatibility
• Heavy-duty stainless steel ensures longevity and sanitation
• Hybrid electric oven supports diverse baking requirements
• Powerful 198,000 BTU for demanding cooking sessions
• Optimized for medium-volume commercial foodservice operations