Built for continuous service where output and consistency matter, this commercial gas range delivers focused heat distribution, robust construction, and integrated oven capability for demanding kitchens. Restaurant operators will appreciate the combination of five high-output burners, a hybrid electric oven, and durable stainless surfaces that simplify cleaning and maintain sanitary standards across shifts. Operators gain a compact footprint with broad functionality, supporting rapid cooking cycles and oven work without sacrificing control or reliability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and racks. Scrape debris with a nonmetal spatula, then wash parts in warm, soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth; avoid abrasive pads. Clean burners and pilots with a soft brush and compressed air. Degrease the oven interior and vent riser; remove grease from the shelf and legs. Check seals and controls for wear. Dry all components before restoring gas and power.#@@#Additional Info#@#Southbend’s H4366D-NG 48" natural gas range offers 179,000 BTU with five burners, a hybrid electric oven, stainless steel exterior, adjustable legs, CSA and NSF certified, manual controls, and qualifies for the Service First program.#@@#General Info#@#Description #@#
Built for continuous service where output and consistency matter, this commercial gas range delivers focused heat distribution, robust construction, and integrated oven capability for demanding kitchens. Restaurant operators will appreciate the combination of five high-output burners, a hybrid electric oven, and durable stainless surfaces that simplify cleaning and maintain sanitary standards across shifts. Operators gain a compact footprint with broad functionality, supporting rapid cooking cycles and oven work without sacrificing control or reliability.
#@@# Front Burners#@#
Five top burners provide concentrated heat across the cooktop, enabling simultaneous use of multiple stockpots and pans. Each burner runs on natural gas with manual controls for precise flame adjustment, which reduces cooking time and improves menu throughput.
#@@# Rear Pyromax Burners#@#
Two pyromax rear burners deliver higher intensity for rapid searing and boiling, useful for backline tasks that require immediate temperature response. Placing these burners at the back maximizes countertop workflow and prevents crowding of front work zones.
#@@# Hybrid Standard Oven#@#
An electric hybrid standard oven offers consistent baking and roasting temperatures while the top burners handle stovetop production, creating parallel processing for mixed-service kitchens. The oven ships with one rack and supports steady throughput for batch cooks and tray work.
#@@# Stainless Surfaces#@#
Stainless steel front, sides, and shelf resist corrosion and allow for aggressive cleaning agents without surface damage, preserving appearance and hygiene. The material supports heavy daily use and aligns with institutional sanitation protocols.
#@@# Flue Riser Shelf#@#
A 22.5-inch flue riser with a heavy-duty shelf increases usable vertical space and channels combustion products away from the workspace. The shelf provides storage and staging for pans, improving line organization and reducing clutter.
#@@#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 and pilot assemblies weekly; remove debris and check flame stability, adjusting air shutters for a blue, steady flame. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth to prevent corrosion. Degrease grates and oven interiors with commercial-grade solvent, rinse, and dry before reassembly.