Southbend H4362A_220/60/1_NAT 36 Inch Ultimate Restaurant Range Gas Electric 6 Burner 162000 BTU

The Southbend H4362A_220/60/1_NAT Ultimate Restaurant Range Gas/electric is a commercial-grade cooking unit designed for high-efficiency foodservice applications. This 36-inch range features six non-clog burners with wavy grates, optimized for durable performance and ease of maintenance in busy restaurant kitchens. Its integrated electric hybrid convection oven, equipped with three racks, facilitates versatile cooking operations. With a total output of 162,000 BTU, the unit seamlessly combines gas and electric functionalities, making it suitable for high-demand food establishments requiring precise temperature control and reliable throughput.

Top Southbend H4362A_220/60/1_NAT Features

The Southbend H4362A_220/60/1_NAT is engineered for professional kitchen environments, offering six non-clog burners capable of handling a variety of cooking tasks. Its stainless steel construction enhances durability and ease of cleaning, while the backriser with hi-shelf provides additional workspace for ventilation and ingredient accessibility. The electric hybrid convection oven allows for efficient multi-tier cooking, supporting streamlined workflow in moderate volume foodservice settings. Designed for heavy use, the unit enables efficient, simultaneous preparation of multiple dishes, reducing service time and staffing needs.

• High-output burners: Six non-clog burners with 162,000 BTU.
• Robust stainless steel frame: Ensures longevity and easy maintenance.
• User-friendly oven: Electric hybrid convection oven with three adjustable racks.
• Efficient workflow integration: Combines gas heating with electric convection for versatility.
• Compact 36" footprint: Fits effectively into commercial kitchen layouts with optimal workspace.

Ideal for mid-volume restaurant kitchens requiring reliable, versatile cooking equipment with durable construction.

Southbend H4362A_220/60/1_NAT Technical Specs

The Southbend H4362A_220/60/1_NAT features a robust construction with a stainless steel exterior, measuring 36 inches in width, 43.6 inches in depth, and standing 59.5 inches tall. Equipped with six non-clog burners generating a total of 162,000 BTU, it provides ample power for high-volume food production. The appliance is powered by a 220V, single-phase electrical connection, with an unspecified amperage, supporting its electric convection oven component designed for consistent heat distribution. The unit is air-cooled, facilitating maintenance without water connections, and includes a backriser with hi-shelf for ventilation and additional workspace. It weighs 660 lbs, reflecting its heavy-duty build and suitability for intensive use. The model conforms to NSF and CSA standards, making it a reliable addition to commercial kitchens. Dimensions and construction materials ensure durability, safety, and ease of cleaning, making it ideal for restaurant environments. The unit includes a convection oven with adjustable racks, and features a stand with 6" adjustable legs for installation flexibility. It is shipped typically within 2-3 weeks, with all necessary accessories included for installation and operation.

• Electrical Requirements: 220V, 60Hz, single-phase, unspecified amperage supporting oven and burners.
• Cooling Method: Air-cooled for straightforward maintenance.
• Production Capacity: 162,000 BTU combined output for high-efficiency cooking.
• Construction & Finish: All stainless steel exterior, providing corrosion resistance and hygiene compatibility.
• Dimensions & Weight: 36" W x 43.6" D x 59.5" H; 660 lbs weight for durability and stability.
• Compliance & Safety Standards: Meets NSF and CSA requirements for commercial use.
• Temperature & Operating Range: Designed for consistent cooking performance within safety parameters.
• Included Accessories: Three racks for convection oven, flue riser with shelf, legs for stability.

• Electrical connection & power setup: Ensure compatible wiring for 220V single-phase operation.
• Ventilation considerations: Install ventilation hood compatible with backriser exhaust.
• Floor space & clearance: Allocate adequate room for service access and routine cleaning.
• Drainage & cleanup: Level installation for safe drainage and easy oven cleanup.
• Workstation integration: Compatible with commercial countertops and ancillary equipment for efficient workflow.

What is a commercial restaurant range?

A commercial restaurant range is a heavy-duty cooking appliance designed for high-volume foodservice environments, featuring multiple burners, integrated ovens, and durable construction. The Southbend H4362A_220/60/1_NAT Ultimate Restaurant Range Gas/electric is a 36-inch model equipped with six non-clog burners and a hybrid electric convection oven, manufactured for consistent performance in moderate workload kitchens. Typically installed in busy restaurant kitchens, it supports simultaneous cooking of diverse menu items, making it suitable for establishments with medium throughput needs, such as diners and casual dining venues.

Top restaurant ranges for medium-volume foodservice operations

The Southbend H4362A_220/60/1_NAT provides reliable, versatile cooking capabilities, with durable stainless steel construction and dual gas-electric operation, ideal for medium-volume restaurant kitchens requiring efficiency and durability. Designed for operation in commercial kitchens, it supports precise temperature control and workflow integration for food preparation at moderate throughput. Southbend H4362A_220/60/1_NAT is built for consistent performance and longevity in restaurant environments.

• Operation Type — suitable for busy restaurant kitchens with moderate throughput
• Kitchen Type — ideal for medium-volume dining establishments
• Foodservice Category — comprehensive range setup for varied cooking needs
• Workload Qualifier — supports mid-level kitchen output
• Use Case — effective for versatile meal preparation and service

Why Choose Southbend H4362A_220/60/1_NAT?

Southbend H4362A_220/60/1_NAT offers a durable stainless steel design with a hybrid gas and electric operation that enhances efficiency in commercial kitchens. Its high-power burners and integrated convection oven deliver consistent cooking performance, while the backriser with hi-shelf facilitates better ventilation and workspace organization. Its compact 36-inch footprint maximizes kitchen layout without compromising capacity, making it a restaurant-ready, reliable choice for medium-volume foodservice operations.

• Self-contained unit supporting combined gas and electric functionality
• Heavy-duty stainless steel construction for longevity and sanitation
• Compact footprint suitable for tight kitchen layouts
• High BTU output with non-clog burners for reliable performance
• Electric hybrid convection oven for versatile cooking options