Built for high-volume kitchens needing reliable throughput, this natural gas restaurant range combines heat, griddle capacity, and convection baking for continuous service. Operators get consistent power and oven performance with sanitary stainless steel exteriors and flexible installation. The unit meets NSF standards and integrates into workflows with a 22-1/2" flue riser and hi-shelf for ventilation and storage.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off gas and power. Remove grates and racks; soak in warm, soapy water. Scrape griddle with a scraper while warm, then wipe with a mild degreaser and rinse. Vacuum condenser coils and clear vent backriser shelf of debris. Clean oven interiors with non-abrasive oven cleaner; wipe door seals and dry. Reassemble when all parts are completely dry. Regular cleaning reduces bacteria, fire risk, energy use, equipment failure, and inspection issues.#@@#Additional Info#@#Southbend 4601AA-4TR-NG 60.75" Natural Gas Range offers 175,000 BTU, two burners, 48" griddle, two convection ovens with three racks, stainless steel build, adjustable legs, flue riser, NSF/CSA listed, ideal for commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens needing reliable throughput, this natural gas restaurant range combines heat, griddle capacity, and convection baking for continuous service. Operators get consistent power and oven performance with sanitary stainless steel exteriors and flexible installation. The unit meets NSF standards and integrates into workflows with a 22-1/2" flue riser and hi-shelf for ventilation and storage.
#@@# Dual Rapid Burners#@#
Two non-clog burners deliver focused heat for boiling and searing, enabling quick recovery. Chefs maintain production tempo for multiple pans, while lift-off grates simplify cleaning.
#@@# Integrated Griddle Plate#@#
A 48" right-side griddle plate with 1/2" thickness offers a large flat-top cooking area for high-volume programs. The thick plate retains heat for consistent cooking and minimizes temperature drops.
#@@# Convection Oven Capability#@#
Two convection ovens with battery spark ignition support simultaneous baking and roasting, expanding menu options. Each oven includes three racks to maximize capacity and allow continuous load rotation.
#@@# Thermostatic Controls#@#
Precise thermostatic controls regulate surface and oven temperatures for consistent results. Stable setpoints reduce product variation and waste.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation. Smooth surfaces and accessible seams speed up cleaning during line changes.
#@@# Commercial Integration#@#
Freestanding installation, 6" adjustable legs, and a 22-1/2" flue riser with shelf ensure secure placement, leveling, and integration with exhaust systems. CSA and NSF certifications ensure compliance with food service standards.
Total input is 175,000 BTU, providing robust thermal capacity for sustained service. The unit weighs 1,075 pounds and measures 60.75" wide, 59.5" high, and 43.6" deep, aiding kitchen planning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame. Clean griddle surface after each shift using a scraper and neutral pH cleaner; season the plate to prevent corrosion. Empty oven crumb trays daily and run a light degrease cycle weekly; avoid caustic chemicals on stainless surfaces. Verify thermostatic controls and standing pilot monthly and tighten gas fittings per code. Document maintenance and schedule annual certified service.