Stop sacrificing consistency for capacity. This 60" natural gas range delivers 273,000 BTU total heat output, combining burners, a 36" griddle, a convection oven, and a standard oven into one freestanding unit for high-volume kitchens. Operators achieve rapid recovery, consistent searing, and controlled roasting without increasing footprint or staffing complexity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the natural gas supply. Remove grates and racks; soak in warm, soapy water. Scrape grease from the 36" griddle and wipe with a non-abrasive cloth. Clean burners and ports with a soft brush; clear clogs. Vacuum condenser and backriser area to remove debris. Wipe stainless steel surfaces with mild detergent, rinse, and dry. Check door seals and 6" adjustable legs for stability. Restore gas and power only after unit is fully dry and reassembled.#@@#Additional Info#@#Southbend 4601AD-4TR-NG 60" natural gas restaurant range delivers 273,000 BTU with two non-clog burners, right-side 36" griddle, standard and convection ovens, stainless steel build, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing consistency for capacity. This 60" natural gas range delivers 273,000 BTU total heat output, combining burners, a 36" griddle, a convection oven, and a standard oven into one freestanding unit for high-volume kitchens. Operators achieve rapid recovery, consistent searing, and controlled roasting without increasing footprint or staffing complexity.
#@@# Four Non-Clog Burners#@#
Four non-clog burners sustain high-heat performance during heavy service cycles. Removable parts allow faster maintenance, reducing downtime and maintaining throughput.
#@@# Right-Side Griddle#@#
A 36" right-side griddle integrates griddle production with open-flame cooking for flexible layouts. Chefs grill large quantities while preserving burner capacity for pots and pans.
#@@# Dual Oven Configuration#@#
A standard oven and convection oven enable simultaneous baking and roasting. Teams use the convection oven for faster baking and the standard oven for traditional roasting, enhancing menu options.
#@@# Battery Spark Ignition#@#
Battery spark ignition eliminates external electrical hookup for oven ignition. Staff achieve reliable light-off with standing pilot redundancy, reducing ignition-related service calls.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and support aggressive cleaning protocols. The durable exterior maintains appearance and meets NSF sanitation standards.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22.5" flue riser with hi-shelf ensure precise installation and vent alignment. Facilities managers level the range on uneven floors and use the riser shelf for staging or ventilation.
This range ships with four racks, a 37.00" cooktop depth, a 13.00" oven bottom clearance, and a cubic volume of 132.3 Cu.Ft to meet production needs at schools, hospitals, bars, and restaurants.
#@@#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 burners and griddle daily for food debris; remove grates and clean with warm, soapy water, then dry thoroughly before reassembly. Vacuum condenser area and backriser weekly to prevent grease accumulation. Verify pilot ignition and battery spark systems monthly; replace batteries and inspect pilots for soot deposits. Check door counterweights and springs for proper tension and adjust legs to maintain level. Lubricate hinges and clean stainless surfaces with nonabrasive detergent.