Stop compromising throughput for consistency. This 36.5-inch natural gas restaurant range delivers robust, repeatable heat across four work zones and a full griddle, enabling continuous service at 175,000 BTU without sacrificing control or uptime. Operators who demand reliable, serviceable equipment will find durable stainless steel construction and straightforward manual controls that reduce training time and simplify daily operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply. Remove grates and rack; soak in warm, soapy water. Scrub griddle with a non-abrasive pad and mild degreaser; rinse and dry. Wipe burners, oven interior, and cabinet surfaces with a food-safe cleaner; clean flue riser shelf and exterior stainless steel with a soft cloth. Vacuum condenser coils and check seals. Restore gas and power only after unit is fully dry. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend’s 4601AA-4TL-NG natural gas range offers 175,000 BTU with four burners, a 36" griddle, one oven with battery ignition, stainless steel exterior, 6" adjustable legs, NSF and CSA certifications, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 36.5-inch natural gas restaurant range delivers robust, repeatable heat across four work zones and a full griddle, enabling continuous service at 175,000 BTU without sacrificing control or uptime. Operators who demand reliable, serviceable equipment will find durable stainless steel construction and straightforward manual controls that reduce training time and simplify daily operation.
#@@# Burner Performance#@#
Four high-output burners provide concentrated heat for rapid boiling and searing tasks, summing to a total of 175,000 BTU to support simultaneous high-volume cooking cycles. Chefs maintain precise flame adjustment via manual controls that respond instantly to process changes.
#@@# Griddle Versatility#@#
An integrated left griddle measures 36 inches and transfers consistent surface temperature for flattening, toasting, or griddled proteins, allowing kitchen staff to stage multiple items without cross-contamination. Staff achieve repeatable results thanks to even heat across the plate and accessible cleaning edges.
#@@# Oven Capacity#@#
A single standard oven with battery spark ignition accepts full-size pans and supports overnight roasting or holding tasks while stovetop work continues, increasing overall throughput. Technicians can easily access the cavity for maintenance, minimizing downtime during service peaks.
#@@# Serviceability and Compliance#@#
The unit includes a cabinet base with one removable rack and a 22.5-inch flue riser with shelf, simplifying field service and parts replacement while keeping documentation aligned with CSA and NSF certifications. Field technicians benefit from the qualifying Service First program that streamlines scheduled maintenance and repairs.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and allow leveling on uneven floors, preserving alignment for gas connections and workflow ergonomics.
#@@#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 weekly and remove debris to ensure heat output and safety. Clean the griddle with a scraper while hot, then apply a light oil film after cooling to prevent corrosion. Empty oven crumb trays and clean the oven monthly with a nonabrasive cleaner; rinse and dry. Check door seals and hinges for alignment and replace worn gaskets to maintain temperature. Inspect gas connections for leaks with a soap solution before each shift. Calibrate the thermostat quarterly and document changes.