Upgrade kitchen throughput without compromising control with a commercial natural gas range designed for continuous service and diverse cooking programs. This unit delivers concentrated output across six high-performance burners and an integrated left griddle, enabling simultaneous execution of sauté, boil, sear, and flat-top tasks while maintaining precise manual control. Operators gain a compact footprint for a 48-inch cooking line while accessing certified safety and sanitation features that support institutional and high-volume foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off the gas supply before cleaning. Remove grates, burners, and rack; soak in warm water with detergent and scrub with a non-abrasive pad. Wipe the griddle with a scraper, then clean with a mild solvent and soft cloth. Vacuum condenser and vent areas to remove grease. Clean the oven interior with a commercial cleaner, rinse, and dry. Inspect seals and pilot for deposits. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend's 4601AA-6L-NG 48.63" gas range offers 175,000 BTU with six burners and a 36" griddle. It features stainless steel, battery spark ignition, cabinet base, 22.5" flue riser, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Upgrade kitchen throughput without compromising control with a commercial natural gas range designed for continuous service and diverse cooking programs. This unit delivers concentrated output across six high-performance burners and an integrated left griddle, enabling simultaneous execution of sauté, boil, sear, and flat-top tasks while maintaining precise manual control. Operators gain a compact footprint for a 48-inch cooking line while accessing certified safety and sanitation features that support institutional and high-volume foodservice environments.
#@@# Burners With Griddle#@#
Six open burners pair with a 36-inch left griddle to support multi-station production and rapid menu turnover. Chefs achieve high-heat performance for searing and controlled flat-top cooking without relocation, reducing labor and turnaround time.
#@@# Manual Control Interface#@#
Manual valves deliver direct tactile regulation of flame intensity for repeatable results under variable loads. Kitchen staff adjust heat instantly to maintain consistency across shifts and operators.
#@@# Oven And Ignition#@#
A standard oven with battery spark ignition provides reliable bake and roast capacity without dependence on external electrics. Teams can schedule oven use in parallel with top-side cooking to maximize output during service.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and permit rigorous cleaning protocols required by institutional accounts. Maintenance crews complete sanitation cycles faster, preserving finish and functionality.
#@@# Certified Compliance#@#
cCSAus, CSA Flame, CSA Star, and NSF certifications confirm compliance with regulatory and health standards for commercial operations. Facility managers document approvals for procurement and inspection processes with confidence.
#@@#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 gas connections and fittings weekly; tighten loose fittings and replace worn gaskets to prevent leaks. Clean burner ports and grates after each service period using a brass brush to maintain flame quality. Drain and wipe the oven cavity weekly; remove carbon deposits with a noncaustic cleaner. Level the unit and verify flue clearance monthly to ensure proper venting. Calibrate thermostat quarterly and document adjustments for service records.