Stop sacrificing consistency for capacity. This 36-inch natural gas restaurant range delivers targeted power across burners, a left griddle, and a full oven to handle continuous service while maintaining predictable results. Operators benefit from a compact footprint paired with a total output of 175,000 BTU, supporting sustained high-volume cooking cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and griddle plate. Scrape grease with a nonmetal spatula, then wipe surfaces with a mild detergent solution and a soft cloth. Clean burners and oven interior with manufacturer-recommended degreaser; rinse thoroughly. Vacuum condenser coils and clean vent filters. Inspect seals and pilot for soot; replace worn parts. Dry components completely, reconnect gas, and test ignition and controls before service.#@@#Additional Info#@#Southbend's 4601AA-NG 36" natural gas range delivers 175,000 BTU with two star/sauté burners, a 36" griddle, manual controls, battery spark ignition, stainless steel exterior, adjustable legs, cCSAus and CSA certifications, and NSF compliance.#@@#General Info#@#Description #@#
Stop sacrificing consistency for capacity. This 36-inch natural gas restaurant range delivers targeted power across burners, a left griddle, and a full oven to handle continuous service while maintaining predictable results. Operators benefit from a compact footprint paired with a total output of 175,000 BTU, supporting sustained high-volume cooking cycles.
#@@# Burners Performance#@#
Four open burners and two star/sauté burners concentrate output where chefs need it, producing rapid boil times and controlled searing across multiple pans. Manual controls allow immediate adjustments without delay, enabling staff to maintain throughput during peak hours.
#@@# Left Griddle Surface#@#
A 36-inch griddle positioned on the left provides a broad flat-top cooking surface for high-capacity griddle tasks and consistent heat distribution. Stainless steel surfacing resists warping under heavy use and simplifies surface cleaning between shifts.
#@@# Standard Oven Capacity#@#
A single standard oven with battery spark ignition supplies reliable baking and roasting capacity while reducing downtime related to ignition issues. The oven accommodates full-size sheet pans and integrates seamlessly with the cooktop workload for simultaneous production.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf protect critical surfaces from corrosion and enable frequent cleaning cycles required in commercial kitchens. Six-inch adjustable legs stabilize the unit on uneven floors and permit proper sanitation access beneath the range.
#@@# Exhaust Integration#@#
A 22.5-inch flue riser channels combustion products away from the cookline and provides a service shelf for heat-sensitive tools. The integrated riser supports code-compliant venting arrangements and streamlines installation alignment.
#@@# Compliance and Service#@#
Meets NSF and CSA certifications, including CSA Flame and cCSAus designations, ensuring conformity with established safety and sanitation standards.
#@@#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 burner ports weekly and clear obstructions with a soft wire brush to maintain even flame distribution. Drain and clean grease trays daily; remove accumulated solids and sanitize with a food-safe detergent. Level the unit quarterly and tighten leg fasteners to preserve alignment. Calibrate oven thermostat semiannually using an oven thermometer and adjust per manufacturer's manual. Replace worn door seals and check gas connections for leaks after any service.