When service volume demands reliability, this 60" natural gas restaurant range ensures continuous output. Designed for commercial kitchens, it combines multiple cooking functions into one unit to streamline meal prep and increase throughput. Engineers optimized the system for peak operation with manual controls and certified combustion components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the range. Remove grates and racks. Clean burners with warm, soapy water and a soft brush; clear non-clog ports with a pin. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Vacuum condenser and clear vent paths to prevent grease buildup. Check oven door gasket and dry all components before reassembly. Perform weekly deep clean of flue riser, shelf, and oven cavity to reduce fire risk and equipment failures.#@@#Additional Info#@#Southbend 4601AC-5R-NG 60" natural gas range delivers 343,000 BTU with six burners, convection oven with battery spark ignition, stainless steel exterior, cabinet base, three racks, 22.5" flue riser, CSA and NSF certified.#@@#General Info#@#Description #@#
When service volume demands reliability, this 60" natural gas restaurant range ensures continuous output. Designed for commercial kitchens, it combines multiple cooking functions into one unit to streamline meal prep and increase throughput. Engineers optimized the system for peak operation with manual controls and certified combustion components.
#@@# High-Capacity Top#@#
Six burners deliver 343,000 BTU for simultaneous searing, boiling, and simmering. Operators manage zones with three non-clog front-right burners, two pyromax rear-right burners, and four non-clog left burners for flexible workflow.
#@@# Convection Oven#@#
An integrated convection oven with battery spark ignition maintains consistent temperatures for baking and roasting. It includes three adjustable racks and supports continuous cooking alongside stovetop operations.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation to meet health standards. Built for heavy use in hospitals, universities, and high-volume restaurants.
#@@# Serviceability Design#@#
Standing pilot ignition and lift-access components reduce downtime and speed up maintenance. The unit qualifies for the manufacturer’s Service First program, ensuring quick parts access and repairs for institutional buyers.
#@@# Installation Flexibility#@#
Freestanding design with 6" adjustable legs allows leveling on uneven floors and easy placement in existing kitchens. A 22-1/2" flue riser with shelf integrates ventilation and provides space for auxiliary items.
#@@# Operational Compliance#@#
The range is equipped with intuitive controls that enhance user experience and simplify training for staff. Certified by CSA and NSF, it meets the performance and sanitation standards essential for schools, hospitals, and hospitality settings.
#@@#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#@#For reliable operation, inspect burners and pilot assembly weekly and remove debris with a brush. Clean grates and oven racks in warm, soapy water; rinse and dry thoroughly before reassembly. Vacuum condenser and access panels monthly to prevent heat buildup. Verify manual controls and gas connections for tight seals; apply approved leak-detection solution after servicing. Adjust 6" legs to level equipment and confirm proper vent clearance at the 22-1/2" flue riser.