This 60 inch natural gas restaurant range offers robust performance suitable for high-volume kitchens. Operators can achieve simultaneous cooking tasks while maintaining consistent heat control to meet service schedules. The unit is designed for continuous use and easy maintenance in professional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove grates and charbroiler plates; scrub with a degreaser and a non-abrasive pad. Vacuum debris from burners and wipe caps; inspect for clogs and clear with a soft brush. Clean oven interiors with approved cleaner and rinse. Wipe stainless steel fronts and sides with mild soap and a soft cloth, then dry. Clean backriser and vents to prevent grease buildup and fire risk. Regular cleaning reduces contamination, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#Southbend's 4601AD-2CL-NG 60" natural gas range offers 339,000 BTU with six burners, a 24" charbroiler, one standard oven, and one convection oven. It features stainless steel construction, adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
This 60 inch natural gas restaurant range offers robust performance suitable for high-volume kitchens. Operators can achieve simultaneous cooking tasks while maintaining consistent heat control to meet service schedules. The unit is designed for continuous use and easy maintenance in professional environments.
A 24 inch charbroiler on the left provides direct radiant heat for grilling and finishing proteins. Kitchen teams achieve consistent char marks and controlled cooking zones without reallocating grill space.
A standard oven and a convection oven enable parallel baking and roasting workflows. Culinary teams can run long and short cook cycles simultaneously, enhancing menu flexibility and reducing ticket times.
The stainless steel construction ensures durability and simplifies daily sanitation. Maintenance crews can perform quick surface cleaning and adjustments, preserving appearance and hygiene standards.
Total output of 339,000 BTU supports heavy duty cooking across all stations. Managers can allocate load across burners and charbroiler to maintain peak production during busy service times.
A 22.5 inch flue riser with hi-shelf and included four racks integrates venting and storage to support busy lines. Technicians benefit from CSA and NSF certifications, and the unit qualifies for the manufacturer service program to streamline warranty and repairs.
#@@#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 and pilot assemblies weekly to ensure consistent ignition and flame profile. Remove grates and charbroiler plates, soak in warm detergent, and scrub with a nonabrasive pad. Vacuum condenser area and wipe stainless steel surfaces with a neutral pH cleaner. Verify door seals and oven gaskets for tears and replace when compression fails. Calibrate thermostat quarterly and check gas connections for leaks using approved leak detector. Maintain records for CSA and NSF compliance.