Southbend H4367A_208/60/1_NAT 36 Inch Ultimate Restaurant Range Gas/Electric 4 Burner 160,000 BTU

The Southbend H4367A_208/60/1_NAT Ultimate Restaurant Range is a commercial-grade cooking appliance designed for professional kitchens requiring versatile high-temperature performance. This 36-inch gas/electric range features four Pyromax burners, a standard grate system, and a standing pilot for reliable ignition. The unit integrates a hybrid convection oven, combining electric precision with robust cooking capacity, suited for medium-volume restaurant operations. With 160,000 BTU total output, stainless steel construction, and built-in features such as a flue riser with shelf, it is engineered for durable, high-efficiency foodservice environments. Its precise specifications support demanding culinary tasks and streamlined workflows in busy commercial kitchens.

Top Southbend H4367A_208/60/1_NAT Features

This restaurant range offers a powerful combination of gas and electric components to enhance cooking flexibility. Its four Pyromax burners deliver rapid heat and even flame distribution, ideal for diverse cooking techniques. The all-stainless steel exterior ensures durability and ease of maintenance, while the hybrid convection oven supports a variety of baking and roasting needs. Designed for installation in demanding commercial kitchens, the unit’s robust construction and integrated ventilation support efficient workflow management and sanitation standards.

• Heating performance: 160,000 BTU total output for high-temperature cooking
• Durable construction: All stainless steel exterior and standard grates for longevity
• Ease of maintenance: Simplified cleaning with accessible components and stainless finish
• Versatile operation: Gas burners combined with electric convection oven for multi-method cooking
• Workflow integration: Designed for seamless setup with 22-1/2" flue riser and adjustable legs

Ideal for medium-volume restaurant kitchens seeking reliable, versatile range performance.

Southbend H4367A_208/60/1_NAT Technical Specs

The Southbend H4367A_208/60/1_NAT combines a 36.5" width and 43.6" depth with a height of 59.5", constructed entirely from stainless steel for resilience and ease of cleaning. It operates with a total power draw of 160,000 BTU, supported by a backriser with a Hi-shelf for ventilation and temperature management. This model features a hybrid convection oven powered electrically with a built-in capacity suitable for multiple pans, included with three racks for versatile baking and roasting. The range is equipped with CSA and NSF approvals, ensuring compliance with industry standards for performance and sanitation. Its shipping weight is 660 lbs, designed for sturdy, commercial installation, with dimensions optimized for functional kitchen layouts. The stainless steel exterior, combined with its high-output burners and convection oven, allows for efficient multi-stage cooking across various foodservice operations.

• Electrical requirements: 208V, 60Hz, single-phase, 60A
• Cooling method: Standard ventilation with backriser and hi-shelf
• Construction: All stainless steel exterior and interior components
• Dimensions: 36.5" W x 43.6" D x 59.5" H
• Included accessories: (3) oven racks for versatile baking capacity
• Installation scenario: Requires clearance for ventilation and utility hookups

What is a commercial restaurant range?

A commercial restaurant range is a full-sized cooking appliance designed for high-volume foodservice environments, combining multiple burners and ovens in a single unit. The Southbend H4367A_208/60/1_NAT is a 36-inch gas/electric model with four Pyromax burners and a hybrid convection oven, tailored for medium-volume restaurant applications. It supports efficient, multi-stage cooking with precise temperature control, installed in busy kitchens to facilitate rapid meal preparation and consistent results in medium-demand foodservice settings.

Top restaurant ranges for medium-volume Foodservice Settings

Built for durability and versatile cooking, the Southbend H4367A_208/60/1_NAT is ideal for commercial kitchens supporting medium-volume restaurant service. Its construction and performance optimize operational efficiency and workflow integration, making it suitable for facilities with moderate throughput and varied culinary needs.

• Operation Type — medium-volume restaurant kitchens
• Kitchen Setting — commercial foodservice facilities
• Foodservice Category — restaurant and catering operations
• Workload Qualifier — moderate throughput capacities
• Use Case — multi-method cooking and baking

Why Choose Southbend H4367A_208/60/1_NAT?

Southbend H4367A_208/60/1_NAT distinguishes itself through robust stainless steel construction, high BTU output, and seamless integration of gas and electric features. Its hybrid convection oven enhances cooking versatility, providing reliable performance for demanding foodservice applications. The unit’s durable build and efficient workflow support consistent operation, reducing downtime and maintenance compared to competitor models.

• Self-contained design simplifies installation in compact kitchens
• High-capacity 160,000 BTU burners streamline multiple cooking tasks
• All stainless steel exterior ensures resilience and easy cleaning
• Versatile gas/electric combination supports diverse culinary techniques
• Built-in venting with backriser promotes proper airflow and safety