Southbend Ultimate Gas And Electric Hybrid Restaurant Range 36”, 5 Burners Electric Standard Oven 179000 BTU - H4366D
The Southbend H4366D 36" Stainless Steel Hybrid Restaurant Range is a versatile and high-performance piece of cooking equipment designed for busy kitchens. Featuring a total of 179,000 BTU, this range combines the power of five open burners with the efficiency of a hybrid standard oven that operates with both gas and electric energy. Each burner provides 40,000 BTU, making it ideal for fast, intense cooking tasks such as sautéing or simmering, while the Pyromax and sauté burners allow for a variety of cooking techniques. The oven, with a 45,000 BTU rating and a maximum temperature of 550°F, is perfect for baking and roasting, ensuring even heat distribution across its spacious interior. Built with durability and flexibility in mind, the range's stainless steel exterior ensures long-lasting use and ease of cleaning, while its manual controls offer chefs precision and control over the cooking process. The oven includes two rack positions and a single rack for versatile cooking options. Its compact design, with a 36" width, allows for efficient use of space in restaurant kitchens. Additionally, the backriser with hi-shelf provides convenient storage and enhanced ventilation, making it a valuable addition to any commercial kitchen setting. This model also comes with a 1-year limited parts and labor warranty, reflecting the manufacturer’s confidence in its durability and performance. Weight and Dimensions: Weight 660 lbs Width 36.5" Depth 34" Height 59.5"
Features
- Features a hybrid design that utilizes both gas and electric power, with 179,000 BTU total output for versatile cooking. Equipped with 5 open burners, each delivering 40,000 BTU, offering powerful cooking performance for high-demand kitchens.
- Includes Sauté/Pyromax burners, designed to provide precise heat control and optimal cooking performance for various dishes.
- The range features a single standard oven with a capacity of 45,000 BTU, ensuring efficient and even heat distribution.
- Comes with manual controls, offering chefs straightforward and reliable control over the burners and oven temperatures.
- Made with a stainless steel exterior, ensuring durability, easy cleaning, and resistance to rust and corrosion.
- Designed as a freestanding unit, making it adaptable to different kitchen layouts and easy to integrate into your space.
- Includes a backriser with a hi-shelf, providing additional storage and assisting with kitchen ventilation.
- The standard oven offers generous interior dimensions of 36.5"W x 34"D x 59"H, with 1 rack and 2 rack positions for versatile cooking options.
What Our Experts Think
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Hybrid Cooking Power
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Five high-efficiency gas burners provide a combined output of 179,000 BTU
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Electric standard oven ensures consistent baking and roasting temperatures
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Versatile Performance
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Gas burners offer rapid heat-up and precise flame control for various cooking techniques
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Electric oven delivers even heat distribution, ideal for baking and roasting
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Robust Construction
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Stainless steel exterior for durability and ease of cleaning
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Heavy-duty cast iron grates support heavy cookware and withstand high temperatures
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User-Friendly Features
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Manual controls for straightforward operation and quick adjustments
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Spacious oven cavity accommodates full-size pans and multiple racks
Q&A
Q: What is the Southbend H4366D used for?
A: It's a hybrid commercial range combining five gas burners with an electric standard oven, ideal for versatile cooking applications in high-volume kitchens.
Q: What are the utility requirements?
A: Requires a natural gas connection for the burners and an electrical connection for the oven.
Q: Is it certified for commercial use?
A: Yes, it meets NSF and CSA standards for commercial kitchen equipment.
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.
