The Southbend H436A-3T_NAT Ultimate Restaurant Range is a professional-grade cooking appliance designed for high-demand commercial kitchens. It features a versatile 36-inch wide configuration incorporating a heavy-duty stainless steel construction, a robust gas/electric hybrid system, and a powerful 64,000 BTU output. This range combines a commercial-grade griddle with thermostatic controls and a standing pilot for reliable operation, complemented by an electric hybrid convection oven equipped with three racks and a 22½-inch flue riser with shelf. Its durable stainless steel front, sides, and shelf ensure longevity and ease of cleaning, making it suitable for high-volume food preparation environments requiring precision and durability.
Top Southbend H436A-3T_NAT Features
The Southbend H436A-3T_NAT Ultimate Restaurant Range offers precise thermostatic controls, a durable stainless steel finish, and a powerful 64,000 BTU capacity suitable for high-volume foodservice. Its electric hybrid convection oven allows versatile cooking, while the 36" griddle provides consistent heating for griddle-based menu items. Easy-to-maintain components, including a stand with 6" adjustable legs, support efficient kitchen operations and workflow integration in busy restaurant environments.
- High-performance 64,000 BTU energy output for demanding kitchens
- All stainless steel construction ensures durability and sanitation
- Thermostatic controls enable precise temperature adjustments
- Electric hybrid convection oven offers multi-function cooking capacity
- Includes a 22½" flue riser with shelf for ventilation and storage
Designed for medium-volume restaurant service requiring versatile cooking and reliable equipment operation.
Southbend H436A-3T_NAT Technical Specs
The Southbend H436A-3T_NAT Ultimate Restaurant Range is built with a 36.5-inch width, 43.6-inch depth, and a height of 59.5 inches, with a total weight of 660 pounds. Its exterior features an all stainless steel finish, promoting durability and ease of cleaning. The range operates with a total BTU output of 64,000, utilizing a gas and electric hybrid system—with gas capable of producing 64,000 BTU and an electric convection oven for flexible cooking scenarios. It features a backriser with a high shelf for ventilation and auxiliary storage, compliant with NSF, cCSAus, CSA Star, and CSA Flame standards. Electrical requirements include specific wiring and power specifications for optimized operation, with a typical installation requiring appropriate clearance for airflow and ventilation. Its stainless steel construction ensures resistance to temperature fluctuations and rigorous cleaning routines, making it suitable for high-traffic commercial kitchens. The unit’s dimensions facilitate integration into standard restaurant layouts, with disassembly for maintenance and cleaning straightforward and accessible.
- Electrical Requirements: Specific voltage, phase, amperage, and wattage as per installation needs
- Cooling Method: Not applicable, ventilation provided via backriser with hi-shelf
- Construction & Finish: All stainless steel exterior for durability and sanitation
- Dimensions: 36.5"W x 43.6"D x 59.5"H
- Weight: 660 lbs (unit weight)
- Energy Use: 64,000 BTU heater output with electric convection oven
- Usage Compatibility: Suitable for high-temperature cooking, compatible with standard kitchen ventilation systems
- Maintenance: Easy disassembly for cleaning, includes a flue riser and shelf for ventilation
- Certifications: NSF, cCSAus, CSA standards met
What is a commercial restaurant range?
A commercial restaurant range is a heavy-duty cooking appliance designed for high-volume food production in professional kitchens. It typically features multiple cooking surfaces, such as griddles, burners, or ovens, built with durable stainless steel components. The Southbend H436A-3T_NAT ultimate restaurant range integrates a 36-inch griddle and an electric hybrid convection oven, suitable for mid-volume restaurant operations aiming for precise temperature control, durability, and reliable ventilation. Installed in foodservice establishments like busy restaurants or hotels, it supports continuous operation and versatile menu preparation.
Top Commercial Range for Medium-Volume Foodservice Settings
Built with high-grade stainless steel and 64,000 BTU power output, the Southbend H436A-3T_NAT range is ideal for medium-volume restaurant kitchens requiring versatile cooking and robust construction. Its hybrid electric oven and durable design support efficient cooking workflows, making it suitable for busy restaurant environments and institutional foodservice operations.
- Designed for medium-volume restaurant kitchens with reliable performance
- Suitable for versatile food preparation with hybrid electric oven
- Built with stainless steel for longevity and ease of maintenance
- Provides precise temperature control for consistent results
- Optimized for commercial use with a 36" capacity
Why Choose Southbend H436A-3T_NAT?
The Southbend H436A-3T_NAT stands out from comparable commercial ranges with its resilient all-stainless steel build, dual fuel functionality, and integrated convection oven. Its 36-inch width maximizes kitchen space efficiency while maintaining high performance. The unit's design emphasizes operational reliability, ease of cleaning, and workflow integration, making it an essential piece of equipment for high-volume and versatile food preparation in demanding restaurant settings.
- Self-contained with integrated convection oven simplifies kitchen configuration
- Durable stainless steel exterior withstands rigorous cleaning and use
- Versatile gas/electric hybrid system for flexible operation
- Compact 36-inch footprint optimizes kitchen space in busy environments
- Designed for restaurant-ready performance with high durability
