Stop sacrificing consistency for speed. This 60-inch natural gas restaurant range delivers precise heat control and continuous operation for demanding kitchens, combining a four-burner cooktop, a 36-inch right griddle, and dual ovens in one robust footprint. Engineers designed the unit to sustain heavy throughput while simplifying daily cleaning and service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape griddle and burners of carbon; remove grates and wash with warm, soapy water. Vacuum condenser and backriser to remove grease. Wipe stainless steel surfaces with non-abrasive cleaner; dry to prevent corrosion. Clean oven interiors with manufacturer-approved cleaner; remove racks and soak. Inspect seals and igniters; replace worn parts. Perform daily wipe-downs and scheduled deep cleans to reduce fire risk, illness, energy waste, and equipment failure.#@@#Additional Info#@#The Southbend 4601AD-3TR-NG 60" natural gas range offers 273,000 BTU with four burners, a 36" griddle, thermostatic controls, one standard and one convection oven, stainless steel build, adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing consistency for speed. This 60-inch natural gas restaurant range delivers precise heat control and continuous operation for demanding kitchens, combining a four-burner cooktop, a 36-inch right griddle, and dual ovens in one robust footprint. Engineers designed the unit to sustain heavy throughput while simplifying daily cleaning and service routines.
#@@# Cooktop Performance#@#
Four non-clog burners provide targeted, recoverable heat across a 37-inch cooktop area, enabling simultaneous high-heat searing and gentle simmering. Operators achieve rapid temperature recovery under sustained loads, reducing batch cycle times during peak service periods.
#@@# Griddle Capacity#@#
The integrated 36-inch right griddle features a .500-inch plate thickness that retains heat and delivers consistent contact temperature across the griddle surface. Chefs produce uniform results for high-volume items and reduce cold spots that cause product variability.
#@@# Dual Oven Flexibility#@#
One standard oven and one convection oven, each with battery spark ignition, increase menu flexibility by supporting roasting, baking, and holding tasks concurrently. Staff can use the convection oven for faster, even bake cycles while reserving the standard oven for applications that require direct heat.
#@@# Durable Construction#@#
The stainless steel front, sides, and high shelf with a 22.5-inch flue riser withstand rigorous daily use and simplify sanitation. The lift points and clean surfaces maintain a professional kitchen appearance while resisting corrosion.
#@@# Serviceability and Stability#@#
Six-inch adjustable legs and accessible components support leveling on uneven floors and streamline maintenance access. The design qualifies for the manufacturer’s Service First program, which supports scheduled upkeep and minimizes downtime.
#@@#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#@#Service technicians must inspect burners and griddles daily, remove debris, and check flame patterns for consistent combustion. Clean stainless steel surfaces with a nonabrasive cleaner and soft cloth after service to prevent corrosion. Degrease oven interiors weekly and check door hinges and spring-assisted counterweights for proper operation. Lubricate adjustable legs and verify thermostatic controls and pilot or battery spark ignition assemblies monthly for reliable performance.