Stop sacrificing output for uptime. This 60" natural gas restaurant range delivers continuous high-capacity performance while maintaining precise temperature control across multiple cooking surfaces, enabling consistent results during peak service periods. Designed for professional kitchens, it integrates burners, a griddle, an oven, and storage to streamline workflows and reduce station footprints.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas supply. Remove grates and racks; wash in warm, soapy water and rinse. Scrape griddle with a proper scraper while warm, then degrease with a non-abrasive cleaner and rinse. Clean burner ports with a brush; inspect for clogging and replace damaged parts. Vacuum condenser and check ventilation to prevent grease buildup. Dry all surfaces, reassemble, restore gas and power, and run a short test cycle to confirm safe operation.#@@#Additional Info#@#Southbend’s 4601AC-2TL-NG 60" natural gas restaurant range delivers 278,000 BTU with six burners, a 24" griddle, thermostatic controls, a convection oven, cabinet base with three racks, stainless steel surfaces, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing output for uptime. This 60" natural gas restaurant range delivers continuous high-capacity performance while maintaining precise temperature control across multiple cooking surfaces, enabling consistent results during peak service periods. Designed for professional kitchens, it integrates burners, a griddle, an oven, and storage to streamline workflows and reduce station footprints.
#@@# Burners With Griddle#@#
Six non-clog open burners provide distributed heat across the top with individual thermostatic control for each zone, supporting simultaneous high-volume cooking tasks such as boiling, sautéing, and pan-frying. A 24" left griddle with thermostatic control allows staff to sear, toast, and hold foods at set temperatures without cross-interference.
#@@# Thermostatic Control System#@#
Thermostatic controls maintain setpoints for both burners and griddle, enabling staff to reproduce recipes and reduce product waste through stable heat. Standing pilot ignition ensures continuous readiness while the convection oven employs battery spark ignition for reliable oven starts.
#@@# Convection Oven Performance#@#
A single convection oven delivers forced-air circulation for even baking and roasting across full pans, supported by three included racks to maximize capacity. Battery spark ignition minimizes downtime between cycles and ensures immediate recovery after door openings.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and simplify sanitation protocols in busy kitchen environments. Welded surfaces and a 6" adjustable leg set enable secure leveling and durable operation on uneven floors.
#@@# Commercial Certifications#@#
This range carries NSF, cCSAus, CSA Flame, and CSA Star attestations that align with regulatory and safety expectations for institutional kitchens such as schools, hospitals, and hotels.
#@@#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#@#Maintain the Southbend 4601AC-2TL-NG for optimal kitchen performance. Inspect burners and grates daily; remove debris and carbon buildup with a nylon brush and noncaustic cleaner. Clean the griddle surface after each service; season as per manufacturer instructions to prevent corrosion. Verify thermostatic controls and pilot operation weekly; recalibrate or replace faulty components. Clean the oven interior and racks monthly; remove grease from the flue riser.