Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers sustained heat and multi-zone cooking capacity, allowing kitchens to maintain pace without compromising consistent results. Designed for continuous commercial use, this unit combines a large cooktop, dedicated griddle, and dual ovens to handle complex service periods reliably.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Scrape griddle and wipe with a mild degreaser; rinse and dry. Remove grates and burner caps; soak in warm, soapy water and scrub. Vacuum condenser and clean flue riser shelf. Clean oven interiors with approved cleaner; wipe door seals and test doors for smooth operation. Inspect seals, burners, and knobs; tighten or replace worn parts. Regular cleaning prevents foodborne illness, fires, and breakdowns.#@@#Additional Info#@#Southbend’s 4601AD-5R-NG 60" natural gas range delivers 388,000 BTU with nine burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers sustained heat and multi-zone cooking capacity, allowing kitchens to maintain pace without compromising consistent results. Designed for continuous commercial use, this unit combines a large cooktop, dedicated griddle, and dual ovens to handle complex service periods reliably.
#@@# Burners Performance#@#
Nine heavy-duty burners supply concentrated heat across a 37-inch cooktop, producing a combined output that supports rapid boil-off and fast sear cycles. Engineers specify non-clog burner construction to reduce downtime and maintain steady flame performance under high-volume loads.
#@@# Integrated Griddle#@#
A 36-inch right-side griddle provides an expansive flat top for pancakes, sandwiches, and batch cooking while allowing simultaneous use of open burners. Operators gain precise manual control over griddle temperature to match differing menu demands.
#@@# Dual Oven Capacity#@#
A standard oven and a convection oven sit beneath the cooktop, providing flexible thermal environments for roasting, baking, and holding. Chefs can stage multiple items using four included racks and the 132.3 cubic feet combined usable volume to optimize production flow.
#@@# Durable Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation procedures in commercial kitchens. Six-inch adjustable legs enable stable installation on uneven floors, ensuring consistent operation and easy cleaning beneath the unit.
#@@# Safe Ignition Systems#@#
Battery spark ignition systems paired with a standing pilot on select components reduce reliance on complex wiring and support reliable startup in busy service conditions. CSA and NSF certifications confirm compliance with recognized safety and sanitation standards.
#@@# Service Accessibility#@#
A 22.5-inch flue riser with shelf and lift-access components facilitates maintenance and service access for routine checks and repairs.
#@@#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; remove debris and verify flame quality to prevent hotspots. Clean stainless steel surfaces with a mild alkaline cleaner and soft cloth; rinse and dry to avoid streaks. Degrease oven interiors and racks weekly; remove racks and soak in warm, soapy water. Check door seals and hinge tension; replace worn gaskets and adjust spring-assisted doors. Level unit and confirm gas fittings for leaks using a calibrated leak detector.