Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output with integrated cooking options to support continuous service without compromise. Designed for heavy use, it delivers consistent results across multiple stations while meeting CSA and NSF requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool completely. Scrape grates and charbroiler debris, then wash with warm, soapy water and a non-abrasive pad. Clean oven interior with manufacturer-approved cleaner and wipe seals. Vacuum vents and condenser areas to remove grease. Inspect and replace worn gaskets or damaged parts. Rinse, dry, and reconnect gas. Regular cleaning prevents contamination, reduces fire risk, lowers energy use, and extends equipment life.#@@#Additional Info#@#Southbend’s 4601AC-2CR-NG 60" natural gas range offers 294,000 BTU with six burners, a 24" charbroiler, a convection oven, and a cabinet base with three racks; stainless steel exterior, 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output with integrated cooking options to support continuous service without compromise. Designed for heavy use, it delivers consistent results across multiple stations while meeting CSA and NSF requirements.
#@@# Six Non-Clog Burners#@#
The six open burners provide distributed heat for simultaneous high-volume cooking, enabling staff to run pans concurrently without performance loss. Operators benefit from manual control knobs that allow precise flame adjustment for sautéing, boiling, and searing tasks.
#@@# Charbroiler Section#@#
A 24-inch charbroiler on the right offers direct radiant heat for grilling proteins and vegetables, producing desirable sear marks and smoke flavor. The charbroiler uses the same natural gas supply and integrates with the range footprint to reduce additional equipment needs.
#@@# Convection Oven#@#
A full-size convection oven with battery spark ignition supports even baking and roasting through forced-air circulation, improving product consistency across racks. The oven includes three racks and accommodates busy schedules by cutting cook time variance between batches.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify routine cleaning, maintaining a sanitary presentation in the cook line. The durable exterior withstands commercial traffic and preserves alignment of controls and doors under frequent use.
#@@# Integrated Base Cabinet#@#
A cabinet base beneath the oven provides enclosed storage for cookware and sheet pans, streamlining back-of-house organization and reducing trips to separate storage. The included three racks fit inside the oven and store neatly when not in use.
#@@# Heavy-Duty Performance Specs#@#
The range outputs 294,000 BTU total and mounts on 6-inch adjustable legs for secure leveling on uneven floors, supporting large pots and continuous operation.
#@@#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 clear debris from ports using a soft brush to maintain consistent flame and heat output. Remove grates and clean with a nonabrasive detergent; rinse and dry before reassembly. Verify standing pilot operation and clean pilot assembly monthly to prevent ignition issues. Check door seals and hinges for wear; tighten fasteners and replace seals when leakage occurs. Schedule professional gas inspection annually and document maintenance.