Built for continuous kitchen service, this 60-inch natural gas restaurant range combines high thermal output with versatile cooking zones to support heavy production without sacrificing control. Operators will generate fast searing, sustained griddle work, and consistent oven results thanks to a combined 292,000 BTU rating and a charbroiler surface integrated with two convection ovens. Maintenance teams will appreciate the robust stainless steel construction and service-oriented design that streamline daily cleaning and reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas supply. Remove grates, racks and charbroiler parts. Scrape solids, then wash surfaces with a mild detergent solution and a soft brush. Rinse thoroughly and dry to prevent corrosion. Clean oven interiors and wipe battery spark igniters gently. Degrease backriser, vents and shelf to reduce fire risk. Vacuum condenser coils and check seals. Restore power and gas only after units are completely dry.#@@#Additional Info#@#Southbend’s 4601AA-3CR-NG 60" natural gas range delivers 292,000 BTU with four burners, a 36" charbroiler, and two convection ovens with spark ignition, stainless steel exterior, 22.5" flue riser, 6" legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for continuous kitchen service, this 60-inch natural gas restaurant range combines high thermal output with versatile cooking zones to support heavy production without sacrificing control. Operators will generate fast searing, sustained griddle work, and consistent oven results thanks to a combined 292,000 BTU rating and a charbroiler surface integrated with two convection ovens. Maintenance teams will appreciate the robust stainless steel construction and service-oriented design that streamline daily cleaning and reduce downtime.
#@@# Four High Burners#@#
Engineers installed four non-clog burners that deliver immediate heat response and maintain a stable flame under load. Chefs can execute multiple stovetop tasks concurrently while manual controls provide direct tactile adjustment for precise heat management.
#@@# Integrated Charbroiler#@#
Designers positioned a 36-inch charbroiler on the right to provide high-intensity searing and grill effects adjacent to range burners. Staff can finish proteins and produce visible char marks without moving products to a separate unit, improving line speed and reducing transfer time.
#@@# Dual Convection Ovens#@#
Manufacturers equipped the base with two convection ovens, each supplied with three racks and battery spark ignition to ensure reliable startup. Kitchen teams will roast, bake, and reheat at consistent temperatures with airflow that reduces cook times and evens results across pans.
#@@# Heavy-Duty Construction#@#
Engineers finished the front, sides, and shelf in stainless steel and mounted the unit on 6-inch adjustable legs to handle intensive daily use and allow easy leveling. Facilities staff will find the materials resist corrosion and simplify sanitation processes required by institutional environments.
#@@# High Capacity Output#@#
System specifications rate total heat at 292,000 BTU, enabling rapid boiling, searing, and sustained high-heat operations across the cookline.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear food debris to maintain consistent heat output. Remove and clean grates, charbroiler plates, and oven racks with warm, soapy water; dry completely before reassembly. Degrease stainless steel front and sides using a nonabrasive detergent and microfiber cloth to prevent corrosion. Verify standing pilot and battery spark ignition function monthly and adjust or replace components per CSA and NSF guidelines. Level unit and check gas connections for leaks.