Southbend H436A-3T 36" Ultimate Restaurant Range | Gas/Electric with Convection Oven | NSF Certified
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Product Description
Overview
The Southbend H436A-3T 36" Ultimate Restaurant Range is a powerful, NSF certified commercial cooking station designed to accelerate your restaurant opening and deliver consistent, professional results. Built with an all-stainless steel exterior and a heavy-duty 36" top that includes a griddle and thermostatic controls, this gas/electric range was created for busy kitchens where speed to service, durability, and compliance matter. The integrated electric convection oven expands your menu flexibility — baking, roasting, and holding — while the robust 64,000 BTU gas burners provide rapid, controllable heat for high-volume production.
Key Features
- 36" gas/electric range with griddle top — combines versatility and space-saving design so you can run multiple stations off one appliance.
- Electric convection oven (1) with (3) racks — improves cook speed and consistency for baked items and roasted proteins.
- 64,000 BTU total output — provides the power you need for fast searing and high-volume service during peak hours.
- All stainless steel exterior including front, sides, and shelf — easy to clean, corrosion-resistant, and built for heavy-duty commercial use.
- 22-1/2" flue riser with hi-shelf/backriser — adds storage and compliance-ready ventilation clearance for standard kitchen layouts.
- Thermostatic controls & standing pilot — reliable temperature control and simplified ignition for consistent performance.
- 6" adjustable legs — ensures level installation on uneven floors and maintains proper clearance for sanitation.
- NSF, cCSAus, CSA Flame, CSA Star certified — tested for safety, sanitation, and gas performance so your equipment meets code.
Built for Commercial Success
The H436A-3T is engineered to withstand the demands of a professional foodservice environment. From the hardened griddle surface to the convection oven's even heat distribution, every component is chosen for long life and minimal downtime. For a new restaurant, that reliability translates directly into fewer repairs, predictable operating costs, and a faster path to profitability. Concept Services inspects each unit prior to delivery and provides professional installation to ensure it performs to factory specifications — protecting your investment from day one.
Specifications at a Glance
- Model: Southbend H436A-3T (Middleby)
- Type: 36" Gas/Electric Ultimate Restaurant Range with griddle and electric convection oven
- Power: 64,000 BTU (gas burners); electric convection oven (specify site voltage at order)
- Oven: (1) electric convection oven with (3) racks
- Features: thermostatic controls, standing pilot, 22-1/2" flue riser with hi-shelf/backriser
- Exterior: All stainless steel front, sides & shelf
- Legs: 6" adjustable stainless steel legs
- Certifications: NSF, cCSAus, CSA Flame, CSA Star
Why Restaurant Owners Choose This
When you're opening a new restaurant, you need equipment that performs reliably under pressure and helps you get to revenue faster. The H436A-3T delivers commercial-grade cooking power in a compact footprint, reducing the number of individual appliances you need during a kitchen buildout. Concept Services helps you source the right configuration, verify warranty and safety certifications, and coordinate installation and utility hookups so your range is ready for inspection and service opening day. Choose equipment that supports your rush-to-open timeline without sacrificing long-term durability.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.
