Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat and multi-cook capability to sustain high-volume kitchens. Backed by a stainless steel chassis and a convection oven with battery spark ignition, it ensures consistent output, predictable maintenance, and compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power. Remove grates and racks. Scrape griddle while warm, mop with 1:50 cleaner, rinse. Vacuum burners, clear vents, inspect for grease. Clean oven interiors with cleaner, rinse, dry. Wipe stainless surfaces with detergent, apply polish. Check seals, legs for stability. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 4601AD-2RR-NG 60" Natural Gas Range offers 343,000 BTU, six burners, griddle, convection and standard ovens, stainless steel build, 22.5" flue riser, 6" legs, 4 racks, and manual controls.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated heat and multi-cook capability to sustain high-volume kitchens. Backed by a stainless steel chassis and a convection oven with battery spark ignition, it ensures consistent output, predictable maintenance, and compliance.
#@@# High Heat Output#@#
With 343,000 BTU total, the range supports rapid searing, boiling, and braising across multiple zones. Operators achieve short recovery times and stable simmering when routing large pots and pans across the 37.00" cooktop.
#@@# Versatile Burner Array#@#
Three star/saut burners (front left), two pyromax burners (rear left), and four non-clog burners (right) support tasks from sauce reduction to high-heat searing. Chefs configure zones for simultaneous tasks, reducing staging time and boosting throughput during peak service.
#@@# Convection Oven Performance#@#
The convection oven with battery spark ignition provides forced-air heat for even baking and faster cook cycles. Teams minimize product variance across racks, while the oven integrates with the standard oven and cabinet base to expand holding capacity.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf with a 22-1/2" flue riser create a durable platform resistant to corrosion. Maintenance crews access lift-off grates and simple controls to reduce downtime during cleaning and service.
#@@# Serviceability And Compliance#@#
Meeting CSA and NSF standards, the range qualifies for the Service First program for expedited support. Facility managers gain predictable service pathways aligned with maintenance schedules for schools, hospitals, and hospitality groups.
#@@# Adjustable Installation#@#
Six-inch adjustable legs and a freestanding profile allow leveling on uneven floors and integration into kitchen lines. The 13.00" oven bottom and 132.3 cubic foot total volume provide capacity metrics for menu planning and load balancing.
#@@#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 burner ports weekly and clear debris with a soft wire and low-pressure air to maintain flame quality. Remove grates and wash in warm, soapy water; rinse and dry before reassembly. Clean the stainless steel exterior with a pH-neutral detergent and microfibre cloth to prevent corrosion. Vacuum condenser and service pilot assemblies quarterly. Verify gasket integrity and adjust 6" legs for level operation to ensure consistent oven performance and safety checks.