Description
The Southbend H436A-3T restaurant range combines gas and electric performance to streamline high-volume cooking. A thermostatically controlled griddle lets crews dial in temperatures for eggs, pancakes, smash burgers, and seared proteins. Pair it with the electric hybrid convection oven to bake, roast, or finish sides while the line keeps moving.
Chefs can stage batches on the griddle while the oven circulates heat for consistent results and rapid turn times. The standing pilot supports quick startups during peak periods, helping operators maintain pace on breakfast, lunch, and dinner menus.
Built for busy facilities, it features a stainless steel front and sides, a 22-1/2″ flue riser with shelf, and 6″ adjustable legs to align with surrounding equipment. Three included oven racks expand capacity, and 64,000 BTU of gas power delivers the punch needed for demanding service. Certified cCSAus, CSA Flame, CSA Star, and NSF for dependable, code-compliant operation.
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