The Southbend 60" natural gas Ultimate restaurant range offers 343,000 BTU output, a versatile cooktop, and integrated ovens for high-volume kitchens. It meets CSA and NSF certifications and features a stainless steel front, sides, and hi-shelf. Adjustable 6" legs ensure stability and sanitation in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and cool surfaces. Soak grates and burner caps in soapy water; scrub gently. Wipe stainless steel with mild detergent, following the grain. Soak and brush charbroiler grates and oven racks; dry before reinstalling. Vacuum condenser and clear vent debris. Check door seals and hinges; replace if damaged. Sanitize surfaces and test burners. Regular cleaning prevents contamination, reduces fire risk, saves energy, and extends equipment life.#@@#Additional Info#@#The Southbend 4601AD-2CR-NG 60" natural gas range offers 343,000 BTU, six burners, charbroiler top, convection oven, standard oven, stainless steel build, 22.5" flue riser, spring-assisted door, adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
The Southbend 60" natural gas Ultimate restaurant range offers 343,000 BTU output, a versatile cooktop, and integrated ovens for high-volume kitchens. It meets CSA and NSF certifications and features a stainless steel front, sides, and hi-shelf. Adjustable 6" legs ensure stability and sanitation in demanding environments.
#@@# Six Burner Configuration#@#
The 37.00" cooktop includes three star/saut burners (front left), two Pyromax burners (rear left), and four non-clog burners (right). This layout supports simultaneous cooking with precise manual controls, reducing bottlenecks by assigning burners for searing, simmering, or boiling.
#@@# Charbroiler Top#@#
The charbroiler-style top enables direct-contact grilling and searing, speeding up protein cook times and ensuring consistent browning. This compact design combines flat-top and broiler functions, enhancing kitchen workflow.
#@@# Convection Oven Included#@#
The built-in convection oven with battery spark ignition ensures even heat for roasting, baking, and finishing. Forced-air circulation reduces cook times and improves consistency. The spring-assisted door simplifies frequent loading and unloading.
#@@# Standard Oven And Racks#@#
A standard oven with four racks provides 132.3 cubic feet of internal space, expanding cooking capacity for multi-pan operations. This setup supports organized baking and holding zones for efficient menu execution.
#@@# Serviceability And Support#@#
The range qualifies for Southbend’s Service First Program, emphasizing easy maintenance with standing pilot ignition and lift-off grates. Accessible components and program-backed service minimize downtime.
#@@# Dimensions And Stability#@#
At 60.75" wide with a 22.5" flue riser and weighing 1,075 pounds, the unit is a durable cooking center. Adjustable legs ensure proper leveling on uneven floors, maintaining performance under heavy use.
#@@#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#@#To maintain the Southbend 4601AD-2CR-NG range:
- Inspect and clean burners weekly to prevent clogs; lift grates, remove debris, scrub with a nonabrasive brush, rinse, and dry before reseating.
- Clean stainless steel surfaces daily with a damp cloth and mild detergent, wiping with the grain, then dry to prevent spotting.
- Monthly, vacuum oven cavity, check door gaskets, and ensure smooth door operation.
- Test ignition systems daily; replace batteries or service as needed.