Built for relentless service and consistent output, this commercial gas range combines high heat capacity with practical controls to support busy kitchens that demand reliable performance. Operators will appreciate rapid recovery, a heavy-duty griddle, and a convection oven that expands menu flexibility while maintaining steady throughput. Designed for continuous use, the unit supports large volume cooking without sacrificing control or safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Remove grates and clean with warm water and a mild detergent; scrub burners with a non-abrasive brush and clear ports. Degrease griddle using a commercial griddle cleaner, scrape residue, rinse and dry. Vacuum exterior vents and wipe stainless surfaces with non-abrasive cleaner. Inspect door seals and oven igniters; tighten fittings. Clean condenser coils and check ventilation to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Southbend's 4601AC-3GR-NG 60" natural gas range delivers 228,000 BTU from three burners and a 36" griddle. It features a convection oven, stainless steel exterior, cabinet base with three racks, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for relentless service and consistent output, this commercial gas range combines high heat capacity with practical controls to support busy kitchens that demand reliable performance. Operators will appreciate rapid recovery, a heavy-duty griddle, and a convection oven that expands menu flexibility while maintaining steady throughput. Designed for continuous use, the unit supports large volume cooking without sacrificing control or safety.
#@@# High Heat Capacity#@#
Delivering 228,000 BTU total, the range supplies intense, even heat for searing, boiling, and griddle work. Chefs can run multiple high-demand stations simultaneously, reducing hold times and improving ticket turnaround.
#@@# Three Burners#@#
Three non-clog open burners provide focused, adjustable flames for pots and pans of varied sizes. Staff will maintain consistent temperatures for sauces and stocks while minimizing downtime from burner maintenance.
#@@# Right Griddle Plate#@#
A 36-inch griddle on the right integrates flat-top cooking for eggs, sandwiches, and griddled proteins. Teams gain extra cooking surface without adding separate equipment, improving line efficiency and reducing footprint.
#@@# Convection Oven#@#
The built-in convection oven uses battery spark ignition to deliver reliable bake and roast performance. Kitchen managers will broaden menu options and ensure repeatable results under continuous load.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2 inch flue riser create a durable envelope that resists corrosion and eases cleaning. The included three racks and NSF certification support sanitary operations in regulated facilities.
#@@# Service Ready Design#@#
Freestanding installation, manual control operation, standing pilot, and Service First program eligibility simplify maintenance planning. Facilities personnel can prioritize uptime and schedule preventative service with predictable intervals.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates daily; remove debris and verify flame stability to prevent inefficient combustion. Clean griddle surface after each shift with approved scrapers and a damp cloth while cool to avoid warping. Degrease oven interior weekly using manufacturer-recommended cleaners and rinse thoroughly. Check pilot and ignition components monthly; tighten connections and replace worn parts. Calibrate thermostat quarterly and verify venting for unobstructed exhaust.