Stop sacrificing output for uptime. This 60-inch natural gas restaurant range delivers focused cooking power while maintaining precise control across six open burners, a 24-inch charbroiler, and two convection ovens, all rated at a combined 326,000 BTU. Professional kitchens gain consistent thermal performance and serviceability in a single freestanding platform.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and power. Remove grates and racks. Scrape charbroiler and burner tops of food debris. Wash surfaces with mild detergent and warm water; rinse and dry. Clean oven interiors after cool down; remove racks and wash separately. Vacuum condenser and check backriser for grease buildup. Inspect door seals and replace if worn. Follow CSA and NSF guidelines and document each cleaning to pass inspections.#@@#Additional Info#@#Southbend’s 4601AA-2CR-NG 60" natural gas range offers 326,000 BTU, six non-clog burners, a 24" charbroiler, two convection ovens with battery ignition, three racks each, stainless steel front and sides, and a 22½" flue riser with shelf.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This 60-inch natural gas restaurant range delivers focused cooking power while maintaining precise control across six open burners, a 24-inch charbroiler, and two convection ovens, all rated at a combined 326,000 BTU. Professional kitchens gain consistent thermal performance and serviceability in a single freestanding platform.
#@@# Six Open Burners#@#
Six non-clog burners provide distributed heat for simultaneous high-volume cooking, enabling staff to operate multiple stockpots and sauté pans without loss of control. Engineers placed standard grates and manual controls for straightforward maintenance and rapid adjustments.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the right side creates direct radiant heat for grilling and searing operations, producing consistent char marks and cook-through. Designers integrated the broiler into the top layout to minimize workflow disruption during peak service periods.
#@@# Dual Convection Ovens#@#
Two convection ovens use battery spark ignition and include three racks per oven to expand cooking capacity and uniformity, allowing bakers and chefs to roast and bake with predictable results. Technicians optimized airflow for even temperature distribution across full-size sheets.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf deliver corrosion resistance and simplify sanitation routines, supporting sanitation schedules in institutional kitchens. Fabrication stands up to repeated cleaning cycles and daily wear in high-traffic operations.
#@@# Serviceability Features#@#
The unit qualifies for the manufacturer's Service First program and features accessible components and a standing pilot system for straightforward troubleshooting. Field technicians encounter familiar layouts and replaceable parts, which reduces mean time to repair.
#@@#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#@#Service technicians should inspect burners, pilot assemblies, and gas connections monthly, tighten fittings, and verify 326,000 BTU output. Clean grates and charbroiler plates after each shift; soak removable parts in warm, soapy water and scrub with a nonabrasive brush. Vacuum condenser and vent passages weekly to prevent grease buildup. Lubricate adjustment mechanisms quarterly and calibrate oven thermostats every six months. Replace worn seals and gaskets promptly to maintain efficiency.