Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent results across high-volume service periods, combining 323,000 BTU total output with a versatile cooktop and dual oven configuration to handle simultaneous production demands. Operators gain precise manual control, rugged stainless-steel construction, and service-focused features that reduce downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut the gas at the supply valve. Remove grates and racks. Wipe griddle and cooktop with degreaser, rinse with clean water, and dry with lint-free cloth. Clean oven interiors with manufacturer-approved cleaner; remove debris from burners and pilot assemblies with soft brush. Vacuum condenser and flue riser weekly. Inspect door seals and adjust 6" legs for level. Regular cleaning prevents bacteria, fires, high utility bills, breakdowns, and failed inspections.#@@#Additional Info#@#The Southbend 4601AD-2GR-NG 60" natural gas range offers 323,000 BTU with six burners and a 37" cooktop, griddles, a convection oven, stainless steel exterior, 6" adjustable legs, spring-assisted doors, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power and consistent results across high-volume service periods, combining 323,000 BTU total output with a versatile cooktop and dual oven configuration to handle simultaneous production demands. Operators gain precise manual control, rugged stainless-steel construction, and service-focused features that reduce downtime and simplify daily maintenance.
#@@# Griddle Top#@#
A 37-inch griddle provides expansive heated surface area for continuous flat-top cooking, allowing staff to run multiple items in parallel with consistent heat distribution. The .500-inch plate thickness sustains even temperatures under heavy use and reduces warping over prolonged service.
#@@# Multiple Burner Array#@#
Six burners combine three star/sauté heads, two pyromax units, and four non-clog burners to address varied cooking tasks from rapid searing to steady simmering. The mixed burner types let chefs allocate heat precisely, improving station efficiency and reducing cross-use bottlenecks.
#@@# Dual Oven Capacity#@#
The unit incorporates one standard oven and one convection oven, expanding production flexibility for baking, roasting, and holding hot products concurrently. Convection air movement shortens cook times and improves product consistency while the standard oven handles volume loads.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and structural rigidity for heavy daily use in commercial kitchens. The welded shelf and 6-inch adjustable legs create a stable platform and allow leveling on uneven floors to maintain safe operation.
#@@# Service Accessibility#@#
A standing pilot system with battery spark ignition for the convection oven and accessible lift-off components simplify troubleshooting and routine service tasks.
#@@#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 griddles weekly, removing debris and soaking grates in warm, soapy water to prevent clogging. Clean stainless steel surfaces with a mild detergent and nonabrasive cloth, then dry to avoid streaks. Vacuum condenser and ventilation openings monthly to maintain airflow. Verify gas connections and standing pilot integrity quarterly; tighten fittings and replace faulty lines per CSA guidelines. Calibrate thermostat annually and lubricate door hinges and controls.