Built for high-volume kitchens where uptime and consistency define service quality, this natural gas restaurant range delivers 179,000 BTU across five burners and includes an electric hybrid convection oven for versatile production. Operators benefit from durable stainless steel construction, a 22-1/2" flue riser with hi-shelf for vented workflow, and CSA/NSF-certified compliance, ensuring alignment with institutional and commercial foodservice standards. The unit qualifies for the manufacturer’s Service First program, offering support for maintenance and repairs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Southbend H4365A-NG before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe burner crowns and pilot areas with a damp cloth; clear any food debris from ports. Clean oven interior with a mild alkaline cleaner, rinse, and dry. Vacuum condenser and backriser vents to remove grease. Inspect seals and legs; tighten fasteners. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's H4365A-NG 48" Natural Gas Range delivers 179,000 BTU via five burners and a hybrid convection oven; stainless steel build, 6" legs, 22-1/2" flue riser, CSA/NSF certified, ideal for various facilities.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime and consistency define service quality, this natural gas restaurant range delivers 179,000 BTU across five burners and includes an electric hybrid convection oven for versatile production. Operators benefit from durable stainless steel construction, a 22-1/2" flue riser with hi-shelf for vented workflow, and CSA/NSF-certified compliance, ensuring alignment with institutional and commercial foodservice standards. The unit qualifies for the manufacturer’s Service First program, offering support for maintenance and repairs.
#@@# Five Burners#@#
Five burners provide heat control for simultaneous high-capacity cooking. Three front non-clog burners handle routine pans, while two rear Pyromax burners deliver sustained high heat for heavy pots, reducing bottlenecks during peak service.
#@@# Hybrid Convection Oven#@#
The electric hybrid convection oven ensures consistent heat circulation and precise temperature control. Three oven racks expand capacity and support staggered schedules for baking, roasting, or holding without contamination.
#@@# Stainless Steel Exterior#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. Smooth surfaces support quick sanitation and maintain hygienic presentation in all settings.
#@@# High-Output Performance#@#
Rated at 179,000 BTU, the unit provides sufficient thermal energy for continuous operations and rapid recovery. Operators achieve reliable boil-off, searing, and high-volume sautéing without throughput issues.
#@@# Adjustable Legs#@#
Six-inch adjustable legs allow precise leveling on uneven floors, ensuring stable cooktop and oven alignment. Field-leveling reduces stress on components and promotes uniform cooking performance.
#@@# Vent Riser And Shelf#@#
The 22-1/2" flue riser with hi-shelf organizes workflow by offering elevated storage and exhaust routing. It supports accessories and separates cookline from service areas.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for food debris; remove grates and soak in warm, soapy water, then dry before reassembly. Clean oven interior weekly with approved commercial oven cleaner and rinse racks thoroughly. Vacuum condenser and vent passages monthly to maintain airflow through the 22-1/2" flue riser. Lubricate door hinges and check gasket integrity; replace worn seals to prevent heat loss. Verify gas connections and test standing pilot operation per CSA and NSF guidelines.