For high-volume kitchens where uptime and consistent output drive profit, this 60" natural gas restaurant range delivers thermal power and flexibility. Designed for commercial corridors, it combines four non-clog burners, a 36" griddle, a standard oven, and a convection oven to support simultaneous workflows. Durable stainless-steel surfaces and adjustable legs ensure stability and hygiene in busy environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow the range to cool. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe cooktop, griddle and stainless surfaces with a mild detergent, then rinse and dry. Clean oven interiors and remove debris from burners and pilot areas with a soft brush. Vacuum the condenser and clear the 22.5 flue riser and vent shelf of grease. Inspect seals and adjustable legs; reassemble when dry and restore gas supply.#@@#Additional Info#@#Southbend 4601AD-4TL-NG offers a 60" gas range with 273,000 BTU, 2 burners, 36" griddle, standard and convection ovens, spark ignition, stainless steel build, adjustable legs, flue riser, racks, NSF/CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens where uptime and consistent output drive profit, this 60" natural gas restaurant range delivers thermal power and flexibility. Designed for commercial corridors, it combines four non-clog burners, a 36" griddle, a standard oven, and a convection oven to support simultaneous workflows. Durable stainless-steel surfaces and adjustable legs ensure stability and hygiene in busy environments.
#@@# Four Open Burners#@#
Four non-clog burners provide continuous heat across the 37.00" cooktop, enabling multiple pots and pans to operate at once. Maintenance is simplified as the burner design reduces blockage and ensures consistent flame performance.
#@@# Right Griddle Plate#@#
A 36" griddle on the right side expands flat-top cooking capacity for high-demand items like pancakes, sandwiches, and proteins. Operators benefit from rapid thermal recovery and uniform surface temperature during peak service.
#@@# Dual Ovens Configuration#@#
A standard oven and a convection oven offer versatile thermal environments for baking, roasting, and holding. Staff can stage different menu items simultaneously, using convection for faster cook times and the standard cavity for traditional roasting.
#@@# Robust Power Rating#@#
The system outputs 273,000 BTU total, delivering strong heat intensity for searing, boiling, and high-volume production. Managers can plan ventilation and gas supply to support continuous heavy-duty operation.
#@@# Stainless Housing And Riser#@#
Stainless front, sides, and a 22-1/2" flue riser with hi-shelf create a corrosion-resistant surface and elevated shelf for staging pans or utensils. Smooth surfaces withstand frequent cleaning and meet NSF standards.
#@@# Serviceable Design#@#
The range includes spring-assisted oven doors, four racks, 6" adjustable legs, and standing pilot plus battery spark ignition for ovens. Facilities teams gain access to Southbend’s Service First Program for prioritized maintenance.
#@@#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#@#Maintain the Southbend 4601AD-4TL-NG by scheduling weekly surface wipes with a neutral pH detergent to remove grease from stainless steel fronts, sides and shelf. Inspect burner ports monthly; clear obstructions with a brass brush and verify flame pattern for uniformity. Drain and clean griddle grease trough daily. Check door hinges and spring-assisted counterweight for proper tension and lubricate pivot points quarterly. Verify gas connections and vent riser seals annually.