Stop sacrificing throughput for consistent cooking results. This 60-inch natural gas restaurant range delivers concentrated heat, organized workflow, and robust construction to support continuous service in busy kitchens. Operators gain precision control across four non-clog burners, a left-side griddle, and a convection oven, enabling simultaneous production of multiple menu items without compromises.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and racks; soak in warm, soapy water and scrub. Scrape griddle residue, clean with a mild degreaser, and rinse. Wipe the stainless front and sides with a soft cloth and approved cleaner, drying completely. Clean burner ports with a brush. Vacuum the condenser and backriser monthly. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend's 4601AC-3GL-NG 60" gas range offers 228,000 BTU, four burners, a 36" griddle, a convection oven, and a cabinet base with three racks. It features stainless steel, a 22-1/2" flue riser, 6" legs, manual controls, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cooking results. This 60-inch natural gas restaurant range delivers concentrated heat, organized workflow, and robust construction to support continuous service in busy kitchens. Operators gain precision control across four non-clog burners, a left-side griddle, and a convection oven, enabling simultaneous production of multiple menu items without compromises.
#@@# Power Output#@#
The unit supplies 228,000 BTU total, providing rapid boil times and strong sear capabilities across the cooktop and griddle. Chefs can sustain peak output during rush periods while maintaining steady flame performance for repeatable results.
#@@# Burner Configuration#@#
Four non-clog open burners with standard grates allow parallel cooking of pans and stock pots, minimizing queuing at the line. The non-clog design reduces service interruptions and simplifies routine cleaning, sustaining throughput over long shifts.
#@@# Left Griddle#@#
The integrated 36-inch left griddle provides a broad, 1/2-inch thick plate for even heat distribution and consistent contact with product. Teams can run pancakes, sandwiches, or protein searing on a dedicated surface while burners operate independently for other tasks.
#@@# Convection Oven#@#
A single convection oven with battery spark ignition accelerates baking and roasting cycles by circulating hot air for uniform results. The oven includes three racks and supports diversified output, letting staff hold multiple items at service temperature with predictable cook profiles.
#@@# Construction and Service#@#
Stainless steel front, sides, and hi-shelf riser create a durable, NSF-compliant exterior that resists corrosion and cleans efficiently. The unit qualifies for manufacturer service programs and includes a cabinet base that offers storage while maintaining a compact footprint.
#@@#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-3GL-NG by cleaning burner ports and grates after each shift to prevent clogging and ensure consistent flame distribution. Descale the 36" griddle with a scraper and neutral cleaner; season with a thin oil layer when cool. Vacuum condenser and grease traps weekly, inspect standing pilot and battery spark ignition monthly, and verify vent riser clearances quarterly. Replace worn gaskets and test CSA and NSF compliance records annually.