Engineered for Endurance, Built for Profit. This 60" natural gas restaurant range delivers 273,000 BTU total heat capacity, supporting high-volume cooking and finishing operations. Designed for professionals, it combines a four-burner cooktop, a right-side griddle, a standard oven, and a convection oven to streamline workflows and reduce equipment space.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates, racks and grease trays. Clean griddle with scraper, then wipe with a mild degreasing solution and a soft cloth. Brush burner ports and vacuum debris from cooktop openings. Wipe stainless steel surfaces with non-abrasive cleaner; rinse and dry. Clean oven interiors with manufacturer-approved cleaner; remove racks and wash in warm, soapy water. Inspect seals and flue riser for buildup. Reassemble when components are dry.#@@#Additional Info#@#Southbend's 4601AD-3TL-NG 60" Natural Gas Range offers 273,000 BTU, four burners, a 36" griddle, standard and convection ovens, stainless steel build, adjustable legs, hi-shelf, and NSF/CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Engineered for Endurance, Built for Profit. This 60" natural gas restaurant range delivers 273,000 BTU total heat capacity, supporting high-volume cooking and finishing operations. Designed for professionals, it combines a four-burner cooktop, a right-side griddle, a standard oven, and a convection oven to streamline workflows and reduce equipment space.
#@@# Four Burner Cooktop#@#
Four non-clog burners provide focused heat for pans and kettles. Thermostatic controls maintain setpoints during use. The 37.00" cooktop with removable grates allows quick cleaning and reduces downtime.
#@@# Right Side Griddle#@#
The 36" griddle offers a flat-top surface for proteins and breakfast items, increasing throughput during peak times. Its .500" thick steel plate ensures consistent searing and thermal retention.
#@@# Dual Oven Configuration#@#
Includes a standard oven and a convection oven, both with battery spark ignition for reliable starts. The standard oven handles sheet pans for roasting, while the convection oven ensures faster, even cooking.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and meet cleaning protocols. A 22.5" flue riser with an integrated shelf provides ventilation and a platform for staging.
#@@# Serviceability And Compliance#@#
Ships with four racks and spring-assisted oven doors to reduce operator strain. Meets NSF and CSA standards, ensuring compliance for institutional kitchens, hospitals, and schools.
#@@# Installation And Stability#@#
Freestanding installation requires natural gas and includes six-inch adjustable legs for leveling on uneven floors. The total volume of 132.3 Cu.Ft fits within a compact 60.75" wide, 59.5" high footprint.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for carbon buildup; remove grates and scrub with nonabrasive pads and mild detergent. Clean the 36" griddle surface after each service using a scraper, then apply a thin layer of approved oil to prevent corrosion. Vacuum condenser and pilot areas monthly; verify standing pilot flame stability and battery spark ignition circuits quarterly. Check door counterweights and gaskets for wear; adjust 6" legs to level the unit to maintain even cooking and sealing.