The Southbend H4366A_220/60/1_LP Ultimate Restaurant Range Gas/electric is a professional-grade 36-inch cooking appliance designed for high-volume commercial kitchens. Featuring a robust combination of three open star/sauté burners at the front and two Pyromax burners at the rear, this unit delivers a total of 179,000 BTU for consistent, high-performance heat. Its electric hybrid convection oven with three racks ensures versatile baking and roasting capabilities, optimized for demanding foodservice environments. Constructed from all stainless steel with a back riser and hi-shelf, this range provides durability, sanitation, and efficient workflow integration for large-scale restaurant operations, institutional kitchens, or catering facilities. Precise specs such as dimensions, weight, and performance metrics enable professional planning and installation in high-traffic commercial kitchens.
Top Southbend H4366A_220/60/1_LP Features
The Southbend H4366A_220/60/1_LP Ultimate Restaurant Range combines cooktop power with versatile convection oven performance, ideal for medium-volume foodservice settings. Its durable stainless steel construction ensures longevity, while the hybrid electric convection oven facilitates consistent baking. Easy-to-clean standard grates and a backriser with hi-shelf streamline kitchen workflow and maintenance, fitting seamlessly into busy restaurant lines and institutional kitchens.
- High BTU output: 179,000 total for rapid heating and cooking
- Durable stainless steel: All exterior surfaces resist corrosion and facilitate cleaning
- Flexible cooking zones: (3) star sauté burners and (2) Pyromax burners accommodate diverse recipes
- Efficient convection oven: Electric hybrid with three racks for baking and roasting
- Standard grates and elevation: Ease of maintenance, with 6" adjustable legs for leveling
Ideal for commercial kitchens requiring reliable high-capacity cooking, suitable for moderate throughput operations.
Southbend H4366A_220/60/1_LP Technical Specs
The Southbend H4366A_220/60/1_LP measures 36.5 inches wide, 43.6 inches deep, and stands 59.5 inches high, with a weight of 660 lbs. Its exterior finish is all stainless steel, offering corrosion resistance and ease of cleaning. Powered by gas with a total energy input of 179,000 BTU, it includes a backriser with hi-shelf for additional workspace and storage, and a back-mounted vent for efficient heat dissipation. The unit operates on a standard 220V electrical supply with a three-phase configuration, compatible with typical commercial kitchen wiring. Certified by CSA and NSF, it provides reliable food safety standards while delivering professional-level performance. Maintenance involves standard cleaning routines, with a focus on grates, burners, and oven interior, ensuring sanitation and operational longevity. The unit requires minimal clearance for airflow and ventilation, with installation ensuring proper drainage for the oven.
- Electrical requirements: 220V, 3-phase, 60Hz, suitable for commercial wiring
- Construction & finish: All stainless steel exterior for durability and sanitation
- Dimensions: 36.5" W x 43.6" D x 59.5" H; 660 lbs weight
- Capacity: (3) open star/sauté burners, (2) Pyromax burners, (1) electric convection oven with 3 racks
- Ventilation: Backriser with hi-shelf and back-mounted exhaust for efficient heat dispersal
- Performance specs: 179,000 BTU total, convection oven suitable for baking, roasting, and broiling
- Food safety & materials: Certified NSF and CSA, stainless steel construction, easy to clean
Electrical connection: 220V, three-phase, 60Hz power supply
Installation clearance: Adequate airflow and ventilation requirements respected for safe operation
Floor space: 36.5 inches width suitable for standard commercial kitchen layouts
Maintenance access: Easy removal of grates and internal parts for cleaning
Operational safety: CSA-listed, robust construction, and stable adjustable legs
What is a commercial restaurant range?
A commercial restaurant range is a durable, high-capacity cooking appliance designed for busy foodservice environments. It typically features multiple burners, an oven, and robust construction materials like stainless steel for sanitation and longevity. Installed in restaurant kitchens, it supports high-volume cooking, such as frying, boiling, baking, and roasting, ensuring efficiency, consistency, and ease of maintenance in demanding operations, making the Southbend H4366A_220/60/1_LP an ideal choice for medium-volume establishments requiring versatile, reliable cooking equipment.
Top 36" Restaurant Gas/Electric Ranges for Medium-Volume Foodservice
Designed for durable performance and versatile operation, the Southbend H4366A_220/60/1_LP is ideal for medium-volume restaurant kitchens needing reliable, restaurant-ready cooking solutions. Its combination of high BTU gas burners and electric convection oven supports efficient workflow and consistent results across various menu applications. Built with high-quality stainless steel, it offers long-lasting performance suitable for professional foodservice environments requiring moderate throughput and demanding operational pace.
- Operation type — suitable for clarification of high-demand restaurant kitchens
- Kitchen setting — ideal for medium-sized commercial kitchens and cafeterias
- Foodservice category — suitable for full-service restaurants and institutional facilities
- Workload qualifier — optimized for moderate kitchen throughput
- Use case — supports diverse cooking tasks with robust build and performance
Why Choose Southbend H4366A_220/60/1_LP?
Marylandbuilt for professional-grade performance, the Southbend H4366A_220/60/1_LP offers a high BTU output, durable stainless steel construction, and a versatile electric hybrid convection oven, setting it apart from typical ranges. Its reliable performance and thoughtful design improve workflow efficiency, sanitation, and food presentation in demanding foodservice settings. The unit’s robust gas and electric combination ensures consistent results and ease of maintenance, making it a practical choice for medium-volume operations that require high-capacity, restaurant-quality equipment.
- Self-contained design simplifies installation and maintenance processes
- High BTU burners support rapid cooking and high-temperature tasks
- All stainless steel exterior enhances durability and sanitation
- Versatile convection oven expands baking and roasting capabilities
- Efficient ventilation setup minimizes heat buildup and maximizes airflow
