Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated power and adaptable cooking for demanding kitchens, combining a broad cooktop and a convection oven to handle peak service periods with consistent results. Designed for continuous operation, the unit meets CSA and NSF standards and fits freestanding installations where reliability is essential.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the valve before cleaning. Scrape grates and burner ports of food residue; soak grates in warm, soapy water. Wipe stainless steel surfaces with a non-abrasive cleaner and soft cloth. Clean oven interior after cooling using approved oven cleaner and rinse. Vacuum condenser and vent riser to remove grease. Inspect door seals and pilot assembly; replace worn parts. Regular cleaning prevents contamination, fires, higher energy use, breakdowns, and failed inspections.#@@#Additional Info#@#Southbend’s 4601AC-6R-NG 60" natural gas range offers 242,000 BTU from nine burners, a convection oven with battery spark ignition, a cabinet base with three racks, stainless steel front and sides, and a 22½" flue riser with shelf.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated power and adaptable cooking for demanding kitchens, combining a broad cooktop and a convection oven to handle peak service periods with consistent results. Designed for continuous operation, the unit meets CSA and NSF standards and fits freestanding installations where reliability is essential.
#@@# Burners Array#@#
Nine burners provide distributed heat across the cooktop, totaling 242,000 BTU for simultaneous high-volume cooking. Operators achieve rapid searing, boiling, and sauce reduction with a mix of star/sauté, pyromax, and non-clog burners that resist blockage and simplify maintenance.
#@@# Convection Oven#@#
The integrated convection oven uses battery spark ignition and includes three racks to expand productive capacity for baking and holding. Chefs maintain even heat distribution for consistent cook times and reduced rework during busy shifts.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and withstand repeated cleaning cycles in commercial environments. The 1" plate thickness on grates and heavy-duty build sustain repeated high-heat use and minimize downtime from wear.
#@@# Versatile Configuration#@#
The range combines a full cooktop with a cabinet base for storage and a 22-1/2" flue riser with shelf to optimize back-of-house workflow. Staff gain organized staging and ergonomic access to pans and utensils during service.
#@@# Service Support#@#
This unit qualifies for the manufacturer’s Service First program, providing access to prioritized parts and technical assistance to minimize repair intervals. Facility managers can plan maintenance with reduced operational interruption and clearer lifecycle costs.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding footprint accommodate uneven floors and standard kitchen layouts for straightforward leveling and code-compliant placement.
#@@#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#@#Inspect burners daily and clear food debris to maintain consistent flame patterns and heat output. Clean grates and drip trays after each shift with a degreasing solution and nonabrasive pad. Vacuum condenser areas weekly and wipe stainless steel surfaces with a mild detergent to prevent corrosion. Verify gas connections and test standing pilots and spark ignition monthly. Calibrate oven temperature quarterly and lubricate hinge points semiannually.