Southbend 4363A-2TL 36" Gas Restaurant Range | 146,000 BTU | Commercial Grade NSF Certified

Overview

The Southbend 4363A-2TL 36" Ultimate Restaurant Range is a purpose-built solution for busy kitchens and new restaurant owners who need to open quickly and operate reliably. Designed by Southbend (Middleby), this commercial kitchen equipment package pairs two open burners and a 24" thermostatic griddle with a convection oven—delivering flexible cooking options for high-volume menus. With a robust 146,000 BTU heat output, stainless steel exterior, and NSF certified components, the 4363A-2TL is engineered to meet the real-world demands of a foodservice environment while helping you accelerate your restaurant opening.

Key Features

• 36" footprint with 146,000 BTU total — High throughput for busy service periods without occupying excessive kitchen space.
• Two open star/sauté burners — Provide rapid boil and sear capability for pans and sauces.
• 24" thermostatic griddle (left) — Heavy .500" plate thickness for even heat retention and consistency across production runs.
• Convection oven with battery spark ignition — Includes three oven racks for multi-rack baking, roasting and holding; improves cook speed and product consistency.
• Stainless steel front, sides, shelf & 6" adjustable legs — Durable, easy to clean, and designed for long service life in a commercial kitchen.
• 22-1/2" flue riser with hi-shelf — Adds splash protection, storage, and meets ventilation routing needs for typical kitchen buildouts.
• Thermostatic controls & standing pilot — Precise temperature regulation for repeatable results and simplified operator use during busy shifts.
• Multiple safety certifications — NSF, cCSAus, CSA Star and CSA Flame compliance to meet health code and inspection requirements for new restaurant openings.

Built for Commercial Success

This Southbend range is commercial grade and engineered for longevity. The heavy-duty .500" griddle plate, sturdy grates, and stainless exterior withstand the rigors of daily use. For operators, that translates into fewer repairs, predictable performance, and lower lifecycle costs—critical when every hour of downtime costs revenue. Concept Services ensures each unit is inspected and validated before installation, so you receive equipment that performs on day one and continues to deliver.

Specifications at a Glance

Model: Southbend 4363A-2TL
Width: 36" overall
Top Configuration: (2) open burners, (1) 24" griddle with thermostats
Griddle Plate Thickness: .500" (1/2")
Oven: (1) convection oven with battery spark ignition, includes (3) racks
BTU: 146,000 BTU total
Venting: backriser with hi-shelf, 22-1/2" flue riser
Construction: Stainless steel front, sides, shelf; 6" adjustable legs
Certifications: NSF, cCSAus, CSA Star, CSA Flame
Additional: standing pilot, thermostatic controls

Why Restaurant Owners Choose This

When you’re opening a new restaurant, time and reliability matter. The 4363A-2TL gives you flexible cookline capability—sauté, griddle, and oven operations—in one 36" footprint so you can maximize production in a compact space. Its NSF certification and CSA listings ease the path through health and safety inspections. Paired with Concept Services’ sourcing, inspection, installation, and ongoing support, this range becomes more than equipment—it’s a launch partner that helps you open faster, serve professionally, and protect your investment.

Keywords: commercial kitchen equipment, restaurant equipment, new restaurant, restaurant opening, kitchen buildout, foodservice equipment, NSF certified.