Southbend H4362A_208/60/1_NAT 36 Inch Gas Electric Restaurant Range with 6 Burners 162000 BTU

The Southbend H4362A_208/60/1_NAT Ultimate Restaurant Range is a commercial-grade 36-inch gas/electric cooking appliance designed for high-volume restaurant kitchens and professional foodservice operations. This robust range features (6) non-clog burners with wavy grates, facilitating efficient heat distribution and easy cleanup. Its hybrid convection oven combines electric heating elements, providing precise temperature control for baking, roasting, and finishing applications. The unit’s stainless steel exterior ensures durability and sanitation, while the 22-1/2" flue riser with shelf allows for optimal ventilation. With a total input of 162,000 BTU, it supports demanding cooking workflows, making it suitable for mid-volume restaurant and hotel kitchens requiring reliable, versatile cooking equipment.

Top Southbend H4362A_208/60/1_NAT Features

The Southbend H4362A_208/60/1_NAT Ultimate Restaurant Range delivers high-performance commercial cooking with six non-clog burners and a hybrid convection oven, optimized for demanding foodservice environments. Its construction in all stainless steel provides longevity and ease of maintenance, with durable wavy grates for consistent heating. Designed for straightforward operation, it incorporates standing pilots and a backriser with hi-shelf for efficient airflow and workspace organization, supporting consistent workflow without downtime.

• Six non-clog burners with wavy grates for high efficiency
• Stainless steel construction for durability and easy cleaning
• Electric hybrid convection oven with multiple racks for versatile baking
• 22-1/2" flue riser with shelf for improved ventilation management
• Built-in standing pilot for reliable ignition and operation

Ideal for restaurants, hotels, and catering kitchens with moderate throughput needs

Southbend H4362A_208/60/1_NAT Technical Specs

The Southbend H4362A_208/60/1_NAT combines a robust 36-inch gas/electric range with precisely engineered components suitable for commercial kitchen use. It requires a 208V, 60Hz, single-phase power supply and draws approximately 162,000 BTU of total input power, ensuring rapid heat-up times and steady performance. Its all-stainless steel exterior complements its durable construction, rated for extensive daily use in busy restaurant environments. The convection oven features an electric heating system, capable of accommodating standard gastronorm racks, with an overall weight of 660 lbs. Dimensions are 36" width, 43.6" depth, and 59.5" height, designed for efficient integration into existing kitchen layouts. Maintenance access is facilitated by the removable oven and burners, ensuring sanitation and ease of service. The unit's backriser with hi-shelf provides additional workspace and airflow management, supporting compliance and operational efficiency.

• Electrical Requirements: 208V, 60Hz, single-phase, approximately ______ amps
• Cooling Method: Air-cooled ventilation with backriser and hi-shelf
• Product Capacity: (6) burners, full-size convection oven with multiple racks
• Construction & Finish: Heavy-duty stainless steel exterior
• Dimensions: 36" W x 43.6" D x 59.5" H, 660 lbs weight
• Food Safety & Maintenance: Surface materials compliant with sanitation standards, easily disassembled for cleaning
• Max Temperature: Capable of reaching operational temperatures suitable for all standard cooking tasks

What is a commercial restaurant range ?

A commercial restaurant range is a heavy-duty cooking appliance designed for high-capacity food preparation in professional kitchen environments. It combines multiple burners, griddles, or ovens into a single unit to optimize space and workflow. The Southbend H4362A_208/60/1_NAT model features six non-clog burners and hybrid convection oven tailored for moderate to high-volume cooking, installed in restaurant, hotel, or catering kitchens. Its durable stainless steel construction and high BTU input support demanding culinary operations, making it ideal for establishments requiring reliable, versatile cookline equipment for diverse menu offerings.

Top Commercial Restaurant Ranges for Medium-Volume Foodservice Settings

Designed for medium-volume restaurant kitchens, the Southbend H4362A_208/60/1_NAT offers industrial-grade cooking performance, durable stainless steel, and versatile heating options to support demanding workflows. Suitable for foodservice environments with consistent throughput, its integrated hybrid convection oven and six burners facilitate efficient menu execution and high throughput operations.

• Operation for traditional restaurant kitchens with steady workflow
• Designed for compact commercial foodservice spaces
• Ideal for restaurant, hotel, and catering food preparation
• Supports moderate throughput with reliable performance
• Fitted for diverse menu prep requirements

Why Choose Southbend H4362A_208/60/1_NAT ?

Southbend H4362A_208/60/1_NAT stands out among commercial ranges with its robust stainless steel build, hybrid convection oven, and reliable performance tailored for mid-volume kitchens. Its high BTU burners and efficient ventilation solutions streamline cooking workflows, minimizing downtime and maintenance. This range exemplifies durability and versatility in demanding foodservice settings, enhancing operational efficiency and product quality.

• Self-contained design with integrated ventilation system
• Heavy-duty stainless steel construction for long-term use
• Hybrid electric convection oven for precise baking control
• Compact 36-inch footprint optimized for space-constrained kitchens
• High BTU burners support rapid, high-temperature cooking