Power through peak service with a commercial range designed for continuous operation and precise heat control. This 60.75-inch natural gas unit delivers 278,000 BTU of combined output, enabling simultaneous high-volume cooking across six non-clog open burners and a heavy-duty right-side griddle. Restaurant kitchens, institutional cafeterias, and hospitality operations will benefit from consistent performance, durable stainless steel construction, and service-oriented design features built for demanding schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape grates and burner caps; soak in warm, soapy water. Wipe stainless surfaces with mild detergent and soft cloth; avoid abrasive pads. Clean griddle with griddle brick while warm, then oil lightly. Vacuum condenser coils and remove debris from backriser and hi-shelf. Inspect seals and burners; replace worn parts. Dry all components thoroughly before reconnecting gas to stop corrosion, reduce fire risk, and ensure CSA-compliant operation.#@@#Additional Info#@#Southbend’s 4601AC-2TR-NG 60.75" natural gas range offers 278,000 BTU with six burners, a 24" griddle, convection oven, stainless steel front, cabinet base with three racks, 6" adjustable legs, and a 22½" flue riser with shelf.#@@#General Info#@#Description #@#
Power through peak service with a commercial range designed for continuous operation and precise heat control. This 60.75-inch natural gas unit delivers 278,000 BTU of combined output, enabling simultaneous high-volume cooking across six non-clog open burners and a heavy-duty right-side griddle. Restaurant kitchens, institutional cafeterias, and hospitality operations will benefit from consistent performance, durable stainless steel construction, and service-oriented design features built for demanding schedules.
#@@# Six Open Burners#@#
Six open burners provide distributed heat for busy line cooking, allowing chefs to run multiple stock pots, sautés, and pans at once. Designers specified non-clog construction to minimize downtime from food debris and simplify routine cleaning.
#@@# Right Griddle Plate#@#
The integrated 24-inch right griddle plate supplies a flat-top cooking surface for short-order and high-turnover menu items. Chefs achieve even griddle temperatures using thermostatic controls that maintain set points during prolonged use.
#@@# Convection Oven Capacity#@#
A single convection oven with battery spark ignition supports baking, roasting, and holding tasks while the top burners remain active. Kitchen staff can access three included racks and rely on convection circulation for uniform results across pans.
#@@# Thermostatic Controls#@#
Thermostatic controls deliver repeatable temperature regulation at both the griddle and oven, reducing product variability and operator intervention. Line cooks appreciate fast recovery and consistent setpoint maintenance during rush periods.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser provide corrosion resistance and enable aggressive daily cleaning protocols required in commercial kitchens. The finish integrates seamlessly with professional kitchen equipment while meeting sanitation expectations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear debris to prevent clogging and maintain consistent flame patterns. Drain and clean grease troughs weekly; use a degreaser rated for foodservice equipment. Calibrate thermostatic controls monthly with an accurate thermometer and adjust per manufacturer guidelines. Clean the convection oven interior after heavy use and replace door gaskets when wear appears. Lubricate hinge points quarterly and verify gas connections and pressure annually by a certified technician.