Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines heavy-duty cooking capacity with precise manual controls to keep service moving and plates consistent, even during peak hours. Engineers designed the configuration to support multiple simultaneous tasks while maintaining consistent heat across griddles and ovens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Remove grates and racks; soak in warm, soapy water. Scrape food debris from griddles with a scraper, then clean with a mild degreaser and a soft pad. Wipe stainless steel surfaces with a non-abrasive cleaner and dry to prevent corrosion. Clean oven interiors after cooling; remove racks and wash separately. Clean condenser coils and backriser area monthly to improve efficiency and reduce fire risk.#@@#Additional Info#@#The Southbend 4601AD-3GL-NG 60" Natural Gas Restaurant Range delivers 343,000 BTU with a 37" cooktop, four burners, three star/saut, two pyromax, convection oven, stainless steel exterior, 6" adjustable legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range combines heavy-duty cooking capacity with precise manual controls to keep service moving and plates consistent, even during peak hours. Engineers designed the configuration to support multiple simultaneous tasks while maintaining consistent heat across griddles and ovens.
#@@# High-Capacity Top#@#
The 37.00" cooktop presents multiple cooking zones, including three star/sauté burners, two Pyromax burners, and four non-clog burners, enabling chefs to run frying, searing, and simmering operations simultaneously. Operators maintain production flow and reduce changeover time by grouping tasks across the cooktop.
#@@# Thick Griddle Plate#@#
The .500" griddle plate provides substantial thermal mass to stabilize surface temperature under heavy load, minimizing cold spots when placing large batches. Kitchen staff achieve consistent sear and even heat transfer, which reduces rework and improves throughput.
#@@# Powerful Total Output#@#
The range delivers 343,000 BTU of total power distributed across burners and ovens to accelerate production and recover temperature quickly between cycles. Facilities that require rapid turnaround see shorter cook times and steadier line performance.
#@@# Dual Oven Configuration#@#
The unit includes one convection oven with battery spark ignition and one standard oven, expanding capacity for baking, holding, and roasting concurrently. Teams can stage multiple menu items across ovens to optimize scheduling and reduce bottlenecks.
#@@# Commercial Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser create a durable, cleanable exterior suitable for rigorous daily use and sanitation protocols. Maintenance crews spend less time on repairs, and equipment retains its appearance under constant service.
#@@#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#@#Perform daily surface cleaning on the Southbend 4601AD-3GL-NG to prevent grease accumulation. Remove grates and wash with warm, soapy water; dry components before reassembly. Inspect burners and clear ports using nonmetallic brushes to maintain flame stability. Verify standing pilot and battery spark ignition for reliable ignition; replace batteries as needed. Check gaskets and spring-assisted oven door for wear; tighten hinges and adjust 6" legs to level the range.