Southbend Ultimate Gas And Electric Hybrid Restaurant Range 36”, 6 Non-Clog Gas Burners, Standard Grates With Electric Standard Oven 198000 BTU - H4361D
Equipped with six open non-clog burners, each providing 33,000 BTUs, the range allows for a variety of cooking methods, from sautéing to boiling, with excellent heat control and responsiveness. Features a hybrid convection oven that combines gas and electric heating for superior cooking performance. This oven has a high output of 45,000 BTUs, ensuring efficient and even cooking. The range has an all stainless steel exterior, providing durability and ease of cleaning while maintaining a professional look that fits well in any commercial kitchen. Designed for freestanding installation, the H4361A range can be placed conveniently in any kitchen layout without the need for special installations. Equipped with manual controls for precise temperature adjustments, allowing chefs to have full control over their cooking processes for optimal results. With a total BTU output of 198,000, this range is powerful enough to handle high-volume cooking and various food preparations simultaneously. The unit measures 36.5 inches in width, 34 inches in depth, and 59.5 inches in height, making it a compact option that still offers substantial cooking capacity. The inclusion of a backriser with a hi-shelf enhances ventilation and provides additional storage for utensils and seasonings, maximizing workspace efficiency. Weighing 660 lbs, the Southbend H4361A is built for stability and longevity in demanding kitchen environments. Weight and Dimensions: Weight 660 lbs Width 36.5" Depth 34" Height 59.5"
Features
- Equipped with six open non-clog burners, each providing 33,000 BTUs, the range allows for a variety of cooking methods, from sautéing to boiling, with excellent heat control and responsiveness.
- Features a hybrid convection oven that combines gas and electric heating for superior cooking performance.
- This oven has a high output of 45,000 BTUs, ensuring efficient and even cooking.
- The range has an all stainless steel exterior, providing durability and ease of cleaning while maintaining a professional look that fits well in any commercial kitchen.
- Designed for freestanding installation, the H4361A range can be placed conveniently in any kitchen layout without the need for special installations.
- Equipped with manual controls for precise temperature adjustments, allowing chefs to have full control over their cooking processes for optimal results.
- With a total BTU output of 198,000, this range is powerful enough to handle high-volume cooking and various food preparations simultaneously.
- The unit measures 36.5 inches in width, 34 inches in depth, and 59.5 inches in height, making it a compact option that still offers substantial cooking capacity.
- The inclusion of a backriser with a hi-shelf enhances ventilation and provides additional storage for utensils and seasonings, maximizing workspace efficiency.
- Weighing 660 lbs, the Southbend H4361A is built for stability and longevity in demanding kitchen environments.
What Our Experts Think
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Dual-Fuel Efficiency
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Six non-clog gas burners, each delivering 33,000 BTU, totaling 198,000 BTU
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Electric standard oven ensures consistent and even baking performance
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Combines fast, responsive gas cooking with reliable electric baking
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Heavy-Duty, Commercial Build
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Stainless steel front, sides, and shelf for long-lasting durability
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Porcelain enamel oven interior with coved corners for easy cleaning and improved airflow
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Heavy-duty cast iron grates support large pots and high-heat use
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Operator-Friendly Design
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Manual burner controls for precise flame adjustment
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Full-width front rail and 22.5" flue riser shelf provide added workspace
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6" adjustable stainless steel legs ensure stability and adaptability
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Electric Oven Performance
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Equipped with a 4.5 kW heating element
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Spacious interior accommodates full-size pans and multiple rack positions
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Perfect for roasting, baking, and reheating with even temperature control
Q&A
Q: What is the Southbend H4361D designed for?
A: This hybrid restaurant range is built for demanding commercial kitchens needing the flexibility of gas cooking with the precision of electric baking. It combines six open-top gas burners and a full-size electric oven in one powerful unit.
Q: What makes the burners “non-clog”?
A: Non-clog burners are designed to resist food particle buildup, reducing maintenance and ensuring even, consistent flame distribution—ideal for busy kitchens.
Q: What is the total heat output?
A: The six burners deliver a combined 198,000 BTU, allowing for fast heat-up and high-performance cooking.
Q: What is the oven like?
A: The electric standard oven offers even, controlled heat for baking, roasting, and finishing dishes. It’s more precise than gas, making it excellent for delicate or consistent baking tasks.
Q: What are the grates made of?
A: The unit features rugged cast iron standard grates that support heavy cookware and promote even heat transfer.
Q: What materials and build quality can be expected?
A: Made from high-quality stainless steel with welded construction for long-term durability in high-volume environments. The front, sides, shelf, and 6” adjustable legs are all stainless steel.
Q: How easy is it to clean and maintain?
A: The non-clog burners and lift-off cast iron grates make cleaning straightforward. The stainless steel exterior resists corrosion and wipes down easily.
Q: What are the dimensions and weight?
A: Approx. 36" W x 34" D x 59.5" H. Estimated weight: around 650 lbs.
Q: What utilities does it require?
A: Requires a natural gas hookup for the burners and a standard electric connection for the oven (voltage depending on configuration).
Maintenance Tips
Daily Maintenance:
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Gas Burners: After use, allow burners to cool slightly. Remove grates and clean with warm, soapy water. Wipe burner caps and bases to remove spills and debris.
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Electric Oven Interior: Once cooled, wipe interior surfaces with a damp cloth to remove food particles and spills. Avoid using abrasive cleaners that may damage the oven lining.
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Stainless Steel Surfaces: Clean with mild soap and water using a soft cloth. Dry thoroughly to prevent water spots. Always wipe in the direction of the grain; avoid circular motions to maintain finish.
Weekly Maintenance:
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Burner Inspection: Check burners for clogs or debris. Clean with a soft brush if necessary.
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Pilot Operation: Ensure pilot flames are steady and blue. If adjustment is needed, consult a professional technician.
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Ventilation: Ensure ventilation openings are clear of obstructions to maintain proper airflow and prevent overheating.
Monthly Maintenance:
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Deep Cleaning: Remove and clean burner heads and venturi tubes with hot, soapy water. Dry thoroughly before reinstalling.
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Gas and Electrical Connections: Inspect visible wiring and connections for signs of wear or damage. If any issues are found, contact a qualified technician.
