Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and simultaneous cooking capacity designed for commercial kitchens that require continuous, predictable performance. Operators gain six heavy-duty burners, an integrated left-side griddle, and a convection oven that work together to sustain long service periods without interrupting workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply. Remove grates and wipe burners with a damp cloth and mild detergent; clear burner ports with a soft brush. Scrape griddle with a spatula, then degrease with a commercial cleaner and rinse. Vacuum condenser coils and inspect oven seals; clean oven interior with approved oven cleaner and wipe dry. Clean vent hoods and filters weekly to remove grease. Dry all components before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend's 4601AC-2GL-NG 60" natural gas range offers 278,000 BTU with six burners, a 24" griddle, convection oven, stainless steel build, cabinet base with three racks, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated heat and simultaneous cooking capacity designed for commercial kitchens that require continuous, predictable performance. Operators gain six heavy-duty burners, an integrated left-side griddle, and a convection oven that work together to sustain long service periods without interrupting workflow.
#@@# Six Burners#@#
Seven high-output cooking zones sit across this unit, organized as six non-clog open burners that deliver focused flame for rapid boiling, searing, and reducing hold times. Each burner uses a manual control system that operators can adjust instantly to match task-specific heat requirements, improving timing and consistency across multiple pans.
#@@# Left Griddle#@#
A 24-inch griddle on the left provides flat-top cooking for eggs, sandwiches, and sautés while freeing burners for parallel tasks. The griddle’s integration reduces line movement and increases throughput during peak service, enabling staff to run griddle items concurrently with range cooking without additional equipment.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition supplies steady convection heat for baking, roasting, and holding finished items. Chefs achieve uniform results faster than with standard ovens due to forced-air circulation, which shortens cook cycles and reduces energy per load.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf combine with a welded cabinet base to resist corrosion and endure heavy daily use in institutional and commercial settings. The 6-inch adjustable legs permit precise leveling on uneven floors, improving safety and simplifying sanitation below the unit.
#@@# Exhaust Integration#@#
The included 22-1/2-inch flue riser with shelf simplifies hood alignment and provides a stable mounting surface for ventilation connections.
#@@#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 and griddle daily for food debris and carbon buildup; remove grates and scrub with a nonabrasive brush and warm, soapy water. Drain and clean oven cavity weekly, removing racks for separate washing. Verify pilot flame and battery spark ignition operation before each service; replace batteries per manufacturer schedule. Check door seals and hinges for wear and tighten fasteners. Calibrate thermostat quarterly and record readings to ensure consistent 278,000 BTU output.