Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat, consistent ignition, and integrated charbroiling capacity to support sustained, high-volume cooking without performance drift. Designed for commercial kitchens, it combines a convection oven, three heavy-duty burners, and a right-side charbroiler to streamline grill, sauté, and bake workflows under one stainless steel footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply and let cool. Remove grates and charbroiler plates; soak in warm, soapy water. Scrub burners with a non-abrasive brush. Wipe stainless surfaces with mild detergent; rinse and dry. Clean oven interior with approved cleaner; remove racks and wash separately. Vacuum condenser and flue riser. Inspect seals and controls; tighten or replace as needed. Regular cleaning prevents contamination, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4601AC-3CR-NG 60" natural gas range offers 260,000 BTU with three burners, a 36" charbroiler, convection oven, cabinet base with three racks, stainless steel exterior, 6" adjustable legs, and a 22½" flue riser. CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat, consistent ignition, and integrated charbroiling capacity to support sustained, high-volume cooking without performance drift. Designed for commercial kitchens, it combines a convection oven, three heavy-duty burners, and a right-side charbroiler to streamline grill, sauté, and bake workflows under one stainless steel footprint.
#@@# Burner Power#@#
Three non-clog burners generate core heat output, producing a combined 260,000 BTU that suits continuous high-load service. Operators gain precise manual control for rapid searing, boiling, and pan work while the open-burner design simplifies maintenance and reduces downtime.
#@@# Charbroiler Surface#@#
An integrated 36" charbroiler on the right side provides direct radiant grilling capacity adjacent to the cooktop, enabling simultaneous grill and range operations. Chefs achieve authentic char lines and rapid product turnover without moving items to a separate unit, improving throughput and line efficiency.
#@@# Convection Oven#@#
A single convection oven features battery spark ignition for reliable, consistent oven starts and even heat distribution for baking, roasting, and holding. Staff can load multiple racks thanks to the included three racks, expanding batch capacity and supporting menu variety during peak periods.
#@@# Construction Quality#@#
Stainless steel front, sides, riser shelf, and flue deliver corrosion resistance and a cleanable exterior that meets sanitation demands in institutional kitchens. Service crews access components easily for routine cleaning and repairs, reducing service intervals and preserving long-term performance.
#@@# Stability And Fit#@#
Six-inch adjustable legs allow accurate leveling on uneven floors to maintain safe cookline ergonomics and consistent cooking surfaces.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies monthly; remove debris to prevent clogging and ensure a consistent flame. Clean grease from charbroiler grates and stainless surfaces after each shift with a degreaser and nonabrasive cloth to avoid damage. Verify cabinet base drains and oven door seals weekly; replace worn seals to maintain temperature stability. Calibrate the oven thermostat quarterly, test ignition components, tighten gas fittings, and check for leaks with soap solution.