Southbend H4367A_208/60/1_LP 36 Inch Ultimate Restaurant Range gas electric 4 Burner 160000 BTU

The Southbend H4367A_208/60/1_LP Ultimate Restaurant Range is a commercial-grade 36-inch gas and electric cooking unit designed for high-demand culinary environments. Equipped with four Pyromax burners and a hybrid convection oven, this range combines powerful heat delivery with versatile baking and roasting capabilities. Its stainless steel construction ensures durability and ease of maintenance, while the integrated backriser with hi-shelf facilitates efficient ventilation and workspace organization. Featuring a 160,000 BTU heat output, it is ideal for mid-volume restaurant kitchens seeking reliable performance and precise temperature control in a compact footprint.

Top Southbend H4367A_208/60/1_LP Features

This Ultimate Restaurant Range is engineered for fast-paced commercial kitchens, providing balanced gas and electric power for consistent results. Its four open Pyromax burners operate independently for precise heat management, while the hybrid convection oven with included racks supports versatile menu output. Built with stainless steel for longevity, the unit offers straightforward cleaning and maintenance, making it suitable for bustling foodservice operations. Its backriser with high shelf maximizes ventilation and workspace efficiency, ensuring seamless workflow integration for professional chefs and kitchen staff.

• Four Pyromax burners: facilitate simultaneous multi-temperature cooking
• All stainless steel exterior: withstands heavy use and simplifies cleaning
• Hybrid convection oven: provides efficient baking and roasting performance
• Backriser with hi-shelf: enhances ventilation and operational organization
• 160,000 BTU heat capacity: supports high output cooking in busy kitchens

Perfect for commercial kitchens requiring durable, versatile range equipment with precise control features.

Southbend H4367A_208/60/1_LP Technical Specs

The Southbend H4367A_208/60/1_LP is engineered for demanding foodservice environments, featuring a 36.5" width, 43.6" depth, and 59.5" height with a total weight of 660 lbs. Its electric convection oven component operates on single-phase power, with specifications aligning to typical commercial kitchen standards. The unit’s external finish is all stainless steel, resistant to high temperatures and corrosion, suitable for rigorous cleaning routines. The cooking surface includes standard grates over four open Pyromax burners, each capable of delivering consistent, high heat. Its ventilation uses a backriser with hi-shelf for efficient airflow, while the combination of gas and electric systems allows versatile operation. Dimensions and construction design support seamless integration into restaurant cooking lines, with safety features aligned with industry standards.

• Electrical Requirements: 208V, 60Hz, single-phase, approximately specified amperage and wattage
• Cooling Method: Air-cooled convection oven system
• Construction & Finish: All stainless steel exterior for durability and hygienic cleaning
• Dimensions: Width 36.5", Depth 43.6", Height 59.5"
• Weight: 660 lbs
• Product Capacity: Convection oven includes three racks for multiple dishes simultaneously
• Temperature Resistance: Operates within industry-standard safe temperature ranges
• Food Safety: Constructed with food-grade materials compatible with rigorous cleaning
• Operation Compatibility: Suitable for integrated commercial kitchen setups with proper ventilation and electrical connections

What is a commercial restaurant range?

A commercial restaurant range is an industrial cooking appliance designed for high-volume food preparation, combining multiple cooking methods such as gas burners and electric convection ovens. The Southbend H4367A_208/60/1_LP exemplifies this category with its 36-inch width, four open Pyromax burners, and a hybrid convection oven for baking, roasting, and broiling tasks. Installed in professional kitchens, it enables multiple simultaneous cooking processes, supporting efficient workflow in mid-sized foodservice operations like restaurants, cafeterias, and catering facilities. Its robust stainless steel build and high BTU capacity ensure longevity and reliable performance under continuous use.

Top commercial restaurant ranges for high-volume foodservice settings

The Southbend H4367A_208/60/1_LP offers durable construction, versatile cooktop and oven functions, and compact integration for medium-demand kitchens. Ideal for restaurant operations with high throughput, it ensures efficient, restaurant-ready performance with precise control systems and robust materials suitable for demanding commercial environments.

• Operation type — suited for medium-volume restaurant kitchens
• Kitchen environment — fits in compact or standard foodservice spaces
• Foodservice category — ideal for commercial cooking and baking
• Workload qualifier — supports moderate throughput cooking
• Use case — multiple dishes prepared simultaneously with powerful heat output

Why Choose Southbend H4367A_208/60/1_LP?

This model distinguishes itself with its combination of high BTU gas burners and an electric convection oven housed in a durable stainless steel frame, designed for longevity and consistent operation. Its hybrid cooking capabilities streamline workflow, reducing equipment footprint while increasing output. Built for demanding foodservice environments, it offers efficient performance, straightforward maintenance, and integration flexibility that many competitor models lack.

• Self-contained unit: eliminates complex external venting requirements
• Heavy-duty stainless steel construction: offers superior durability and hygiene
• Hybrid gas and electric operation: versatile for varied cooking tasks
• Compact 36-inch footprint: optimizes workspace in commercial kitchens
• High BTU output: supports high-volume cooking with precise control