Southbend H4366A_240/60/1_NAT 36 Inch Ultimate Restaurant Range Gas Electric 3 Burner 179000 BTU

The Southbend H4366A_240/60/1_NAT Ultimate Restaurant Range Gas/electric is a commercial-grade cooking appliance designed for high-performance foodservice operations. This 36-inch range combines three open star/sauté burners at the front and two Pyromax burners at the rear, delivering a total of 179,000 BTU for efficient cooking. It features a durable stainless steel exterior, standard grates, and a standing pilot system, making it suitable for bustling restaurant kitchens seeking reliable, high-capacity performance. Its integrated electric hybrid convection oven includes three racks for versatile baking, roasting, and holding. The range’s 22.5-inch flue riser with shelf facilitates proper ventilation, and its sturdy construction supports demanding commercial workflows. The unit is CSA and NSF listed for safety and sanitation, ensuring compliance with industry standards.

Top Southbend H4366A_240/60/1_NAT Features

Designed for mid-volume commercial kitchen environments, the Southbend H4366A_240/60/1_NAT combines gas performance with electric baking versatility. Its stainless steel build provides durability and ease of cleaning, while the hybrid convection oven supports efficient workflow for roasting and baking tasks. With a compact 36-inch footprint, it integrates seamlessly into busy restaurant layouts, facilitating simultaneous cooking and baking processes. The unit’s high BTU burners enable rapid heat transfer, contributing to quick service times in moderate throughput settings.

• High-capacity gas burners: 179,000 BTU total for rapid heating and cooking
• Durable stainless steel construction: corrosion-resistant, facilitates cleaning
• Electric hybrid convection oven: includes three racks for versatile baking function
• Standard grates and venting: optimized for ease of maintenance and airflow
• Versatile use case: suitable for restaurants needing both high heat and baking capabilities

Designed for medium-volume restaurant kitchens requiring reliable cooking and baking performance.

Southbend H4366A_240/60/1_NAT Technical Specs

The Southbend H4366A_240/60/1_NAT features a robust 36.5-inch width, 43.6-inch depth, and a height of 59.5 inches, with a weight of 660 lbs. It operates on a standard electrical supply, with specific voltage and phase requirements supporting its electric convection oven functionality. The unit’s all stainless steel exterior ensures durability and sanitation, and it includes a backriser with a hi-shelf for efficient ventilation and workspace organization. This model offers a maximum temperature capacity suitable for a variety of cooking tasks, safe for commercial kitchen environments. The unit’s NSF and CSA certification confirm compliance with safety and sanitation standards, while its construction and design support routine maintenance and cleaning.

• Electrical requirements: Voltage, frequency, and amperage support electric oven
• Construction: All stainless steel exterior for durability and sanitation
• Dimensions: 36.5" W x 43.6" D x 59.5" H
• Weight: 660 lbs for stability and heavy-duty use
• Ventilation: Backriser with hi-shelf for efficient airflow and optional exhaust setup
• Food safety: Material safe and compatible with daily cleaning routines

Electrical Compatibility: Meets typical 240V, single-phase power supply for electric oven operation

Construction & Finish: All stainless steel exterior facilitates sanitation and corrosion resistance

Installation clearance: Requires space for ventilation and maintenance access

Maintenance: Removable components support cleaning and repairs

Usage environment: Suitable for restaurant kitchens with moderate throughput demands

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for high-frequency food preparation in restaurant kitchens. It typically features multiple burners, grates, and integrated appliances like ovens to support diverse culinary tasks. The Southbend H4366A_240/60/1_NAT combines gas burners and an electric convection oven, making it suitable for mid-volume operations requiring rapid cooking and baking. Installed in professional kitchen settings, this range offers reliable performance for preparing large quantities of food efficiently, ideal for restaurants, cafeterias, and catering establishments.

Top cooking equipment for mid-volume restaurant kitchens

Industrial-grade with high BTU cooking power, Southbend H4366A_240/60/1_NAT ensures precise control and durability for moderate throughput operations in commercial kitchens. Its seamless integration of gas burners and electric oven supports versatile culinary workflows, making it ideal for busy restaurant environments requiring consistent, restaurant-ready performance.

• Operation Type — suitable for moderate-volume restaurant kitchens
• Kitchen Type — designed for compact commercial spaces
• Foodservice Category — ideal for full-service restaurants and cafeterias
• Workload Qualifier — supports moderate throughput with high heating capacity
• Use Case — streamlines cooking and baking tasks in busy settings

Why Choose Southbend H4366A_240/60/1_NAT?

The Southbend H4366A_240/60/1_NAT stands out with its combination of durability, high BTU performance, and versatile electric baking capabilities. Its stainless steel construction ensures longevity in demanding environments, while the hybrid oven expands cooking options. The unit’s reliable operation and integrated venting make it a preferred choice in commercial kitchens seeking a durable, restaurant-ready range that enhances operational efficiency.

• Self-contained design for simplified installation and maintenance
• Robust stainless steel exterior for longevity and sanitation
• High BTU open burners support rapid high-heat cooking
• Electric hybrid convection oven offers versatile baking functions
• Compact footprint optimized for space-constrained kitchens