Southbend H436D-3G 36" Ultimate Restaurant Range | 64,000 BTU & 1 Electric Oven | NSF Certified
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Product Description
Overview
The Southbend H436D-3G 36" Ultimate Restaurant Range is a professional-grade gas/electric range engineered for fast, reliable performance in busy commercial kitchens. Built with an all-stainless steel exterior, a 36" footprint, 64,000 BTU cooking power, and an integrated electric hybrid oven, this range is ideal for entrepreneurs launching a new restaurant who need dependable restaurant equipment that speeds their path to revenue. NSF certified and carrying cCSAus, CSA Flame and CSA Star approvals, the H436D-3G meets health and safety requirements for modern foodservice operations.
Key Features
- 36" Width with Compact Footprint — Fits tight kitchen buildouts while giving you professional cooking capacity for high-volume service.
- 64,000 BTU Gas Burners — Fast heat-up and precise control to handle searing, boiling, and sautéing with consistent results.
- Integrated Griddle Top — Built-in griddle surface expands menu versatility for breakfast, sandwiches, and short-order items.
- Electric Hybrid Oven (1) with (1) Rack — Hybrid electric oven offers dependable baking and roasting without additional gas piping for the oven cavity.
- 22-1/2" Flue Riser with Shelf — Provides a convenient shelf for small prep or holding, while the riser supports ventilation hoods and ducting coordination.
- All Stainless Steel Exterior — Durable, easy-to-clean surfaces that withstand daily sanitation routines and maintain a professional appearance.
- 6" Adjustable Legs — Simplifies leveling on uneven floors, ensuring compliance with local health code clearance requirements.
- Certified Safety — NSF certified and tested to cCSAus, CSA Flame, and CSA Star standards for cookware safety and commercial compliance.
Built for Commercial Success
The H436D-3G was designed to endure the rigors of commercial kitchens. Its heavy-duty construction and industry-standard components mean lower downtime and simpler maintenance—critical factors when opening a new restaurant. Because you need equipment that works reliably from day one, Concept Services performs thorough inspections and quality checks before delivery, and our professional installation team configures utilities and tests operations so your staff can train on equipment that behaves predictably. The result is a faster ramp to consistent service and a stronger return on your kitchen equipment investment.
Specifications at a Glance
Model: Southbend H436D-3G (Middleby) • Width: 36" • Top: (1) griddle + gas burners • Oven: (1) electric hybrid oven with (1) rack • Flue Riser: 22-1/2" with shelf • Exterior: Stainless steel front, sides & shelf • Legs: 6" adjustable • Total Input: 64,000 BTU • Certifications: NSF, cCSAus, CSA Flame, CSA Star • Controls: Manual with standing pilot.
Why Restaurant Owners Choose This
If you’re opening a new restaurant, you need equipment that minimizes surprises and accelerates your kitchen buildout. The H436D-3G offers the ideal balance of power, versatility, and certification to pass inspections and perform under pressure. Concept Services not only sources this NSF certified range, but also inspects it, installs it with full utility coordination, and provides post-install support. That means fewer delays, compliant installations, and the confidence that your core cooking station will deliver professional results night after night.
Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified
