The Southbend H4365D_220/60/1_NAT Ultimate Restaurant Range is a commercial-grade cooking appliance designed for high-performance foodservice operations. This 36-inch gas/electric range features a robust stainless steel construction, offering durability and ease of cleaning in demanding kitchen environments. Equipped with three non-clog burners at the front and two Pyromax burners at the rear, it provides precise heat control for professional culinary applications. The unit includes a hybrid electric standard oven with a convection capability, supplying 179,000 BTU for efficient, consistent cooking. Its stainless steel front, sides, and shelf, along with a 22-1/2" flue riser with shelf and 6" adjustable legs, optimize workflow and ventilation for busy restaurant kitchens. Technical specifications show a height of 59.5 inches, width of 36.5 inches, depth of 34 inches, and a weight of 660 lbs, making it suitable for medium-volume foodservice settings that require reliable, high-capacity cooking equipment.
Top Southbend H4365D_220/60/1_NAT Features
Designed for commercial kitchens, the Ultimate Restaurant Range offers versatile cooktop performance with open burners and a hybrid electric oven, optimized for high-volume culinary tasks. Its stainless steel construction ensures longevity and simplifies maintenance, while the integrated flue riser enhances ventilation. The unit supports efficient workflow in busy restaurant or institutional foodservice environments, balancing power and durability for medium workload kitchens.
- Multiple burners with non-clog design for reliable output
- Constructed from durable stainless steel surfaces for longevity
- Electric hybrid oven for flexible cooking methods
- Easy-to-clean components improve sanitation and maintenance
- Designed for medium-volume kitchens with high operational demands
Ideal for restaurants, institutional cafeterias, and catering setups needing robust, versatile cooking capacity.
Southbend H4365D_220/60/1_NAT Technical Specs
The Southbend H4365D_220/60/1_NAT features a comprehensive set of technical specifications tailored for commercial cooking. It operates on a single-phase electrical supply at 220V, 60Hz, with a total wattage suitable for high-demand kitchen environments. Constructed entirely from stainless steel, the exterior finish provides resistance to corrosion and ease of cleaning. The range includes a backriser with a high shelf for ventilation and additional workspace. It is equipped with a 22-1/2" flue riser, supporting proper exhaust management. The unit weighs 660 lbs and measures 36.5" wide, 34" deep, and 59.5" tall, optimized for typical kitchen layouts. Its cooking system includes three non-clog burners plus two Pyromax burners, collectively delivering 179,000 BTU for fast heat transfer. The unit is NSF and CSA certified, ensuring safety and sanitation compliance. Overall, this range offers a blend of power, durability, and functional design suited for medium workload foodservice operations, including restaurant kitchens and institutional cafeterias.
- Electrical Requirements: 220V, 60Hz, single-phase, 60A, 13.2 kW
- Construction & Finish: All stainless steel exterior with corrosion-resistant components
- Dimensions: 36.5" W x 34" D x 59.5" H
- Weight: 660 lbs for stable installation and operational safety
- Ventilation System: Backriser with hi-shelf for effective exhaust management
- Cooking Capacity: 3 non-clog front burners, 2 Pyromax back burners, 179,000 BTU total output
- Electrical Compatibility: 220V, single-phase power source for typical kitchen wiring
- Ventilation Needs: Adequate clearance for backriser ventilation and exhaust routing
- Installation Space: Must accommodate 36.5-inch width and 34-inch depth, with proper airflow
- Maintenance Access: Easily removable panels for cleaning and part replacement
- Workflow Integration: Compatible with standard kitchen exhaust hoods and workstations for efficient operation
What is a commercial restaurant range?
The commercial restaurant range is a heavy-duty cooking appliance designed for professional foodservice environments, typically installed in restaurant kitchens, cafeterias, or catering facilities. The Southbend H4365D_220/60/1_NAT features a combination of gas burners and an electric hybrid oven, making it suitable for high-volume cooking needs. Its stainless steel construction enhances durability and ease of cleaning, while the multiple burners provide versatile heat sources. This range supports medium workload applications, delivering 179,000 BTU of cooking power and incorporating a backriser for ventilation. Ideal for establishments requiring reliable, restaurant-ready equipment capable of handling diverse culinary tasks efficiently.
Top commercial restaurant ranges for medium-volume foodservice
The Southbend H4365D_220/60/1_NAT is a high-performance, durable range suited to medium workload kitchens, offering versatile open burners and a hybrid electric oven, built for restaurant use. Southbend H4365D_220/60/1_NAT is ideal for institutions and commercial kitchens demanding robust cooking solutions, combining power with longevity for demanding culinary environments.
- Operational in moderate throughput restaurant kitchens
- Suitable for compact commercial spaces with high capacity needs
- Designed for commercial foodservice with reliable performance
- Supports consistent output for medium-volume cooking workflows
- Optimized for uses like restaurant, cafeteria, and catering services
Why Choose Southbend H4365D_220/60/1_NAT?
Compared to similar models, the Southbend H4365D_220/60/1_NAT features a robust stainless steel build, ensuring longevity and easy maintenance. Its combination of gas burners and a hybrid electric oven provides operational flexibility and power for high-volume kitchen environments. The integrated ventilation system enhances kitchen airflow and safety, while its precise BTU output supports consistent cooking performance. These qualities collectively improve workflow and sanitation in busy commercial kitchens, making it a restaurant-ready choice for medium-volume foodservice operations.
- Built with all stainless steel for durability and sanitation
- Versatile gas and electric hybrid cooking system
- Optimized for medium-volume restaurant workflows
- Robust construction with corrosion-resistant surfaces
- Designed with efficient ventilation and space integration
