Southbend H4363A 36" Ultimate Restaurant Range | 6-Burner Gas Top + Electric Convection Oven | Commercial Grade Reliability
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Product Description
Overview
The Southbend H4363A 36" Ultimate Restaurant Range is a purpose-built solution for new restaurants and foodservice operations that need commercial kitchen equipment they can rely on from day one. Combining a six-burner gas top with an electric hybrid convection oven, this range delivers the flexibility to sauté, boil, sear, and bake with professional consistency. Built from all-stainless steel with a 22-1/2" flue riser and hi-shelf, the H4363A is designed for heavy daily use and to meet the strict requirements of a kitchen buildout and health inspections. With NSF certified components and CSA compliance, it helps you move through permitting and opening milestones faster.
Key Features
- 36" footprint — fits standard commercial lineups while delivering 198,000 BTU of cooking power for high-volume service.
- (6) open/star/sauté burners — precise heat control for dynamic cooking stations and simultaneous multi-item production.
- Electric hybrid convection oven — one oven with three racks for consistent baking and roasting results, ideal for batch cooking during service.
- All-stainless steel exterior — front, sides, shelf and 6" adjustable legs for durability, easy cleaning, and a professional appearance.
- 22-1/2" flue riser with hi-shelf — integrated storage and splash protection, optimized for ventilation hood alignment during kitchen buildout.
- Standing pilot ignition — proven reliability in high-use environments with simplified serviceability.
- NSF and CSA certified — helps streamline health department approvals and ensures compliance with foodservice equipment standards.
- 198,000 BTU total input — commercial-grade output to meet peak service demands without compromising consistency.
Built for Commercial Success
The H4363A is engineered for operators who demand reliable, long-lasting restaurant equipment. Heavy-duty construction and easily serviceable components reduce downtime and repair costs — a critical advantage during your restaurant opening and beyond. When you choose equipment like the Southbend H4363A, you’re choosing a piece of foodservice equipment that supports consistent plate quality, predictable production schedules, and lower lifecycle costs.
Specifications at a Glance
Model: Southbend H4363A
Type: 36" Restaurant Range, Gas Top / Electric Hybrid Convection Oven
Top: (6) open/star/sauté burners, standard grates
Oven: (1) electric convection oven, includes (3) racks
BTU: 198,000 BTU total input
Dimensions: 36" width (standard commercial 36-inch footprint); flue riser 22-1/2" with hi-shelf
Construction: All stainless steel front, sides, shelf; 6" adjustable legs
Ignition: Standing pilot
Certifications: NSF, CSA
Why Restaurant Owners Choose This
For entrepreneurs launching a new restaurant, the H4363A offers a combination of speed-to-service, consistent performance, and code-friendly certifications. It’s a versatile centerpiece for a hot line that supports sautéing, simmering, and oven work without juggling separate specialty units. Paired with Concept Services’ full-service approach — sourcing, inspection, professional installation, and ongoing support — this range becomes more than a purchase: it’s a reliable partner in getting your concept to revenue faster.
