Engineered for high-volume kitchens, this 60-inch natural gas range combines robust power and versatile cooking zones to keep service moving under heavy demand. Chefs gain straightforward manual controls and a mix of burner types to execute multiple techniques simultaneously without swapping equipment or slowing production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas valve and allow unit to cool. Remove grates and racks; soak in warm, soapy water. Scrub burners and pyromax ports with a brass brush; clear non-clog ports of debris. Wipe stainless front, sides, shelf and riser with mild detergent and soft cloth. Clean oven interiors and conveyor flues; vacuum crumbs from backriser. Inspect seals and controls; tighten or replace as needed. Regular cleaning reduces bacteria, fire risk, energy use, equipment wear, and helps pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4601AD-6R-NG 60" Natural Gas Restaurant Range offers 388,000 BTU with nine burners, a standard oven, and a convection oven. It features stainless steel construction, a 22½" flue riser, CSA and NSF certification, and adjustable legs.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this 60-inch natural gas range combines robust power and versatile cooking zones to keep service moving under heavy demand. Chefs gain straightforward manual controls and a mix of burner types to execute multiple techniques simultaneously without swapping equipment or slowing production.
#@@# Front Right Sauté#@#
Three star sauté burners occupy the front right position to deliver concentrated heat for searing and rapid reduction tasks. Operators control output manually to match technique, improving consistency for sauté stations and hot line workflows.
#@@# Rear Right Pyromax#@#
Two pyromax burners in the rear right section provide intense, focused flames for stockpots and rapid boil applications. Kitchen crews can move large pots into the rear zone for aggressive heat while preserving front-zone control for pans.
#@@# Left Non-Clog#@#
Four non-clog open burners on the left side maintain continuous operation in high-use environments by resisting clogging from spills and debris. Staff experience reduced downtime for maintenance, sustaining throughput during peak shifts.
#@@# Dual Oven Capacity#@#
The unit includes one standard oven and one convection oven, both with battery spark ignition, offering simultaneous roasting, baking, and holding. Culinary teams can run different temperature programs concurrently to diversify menu output with precise results.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf riser deliver durable surfaces that withstand daily cleaning and heavy use. The 6-inch adjustable legs simplify leveling on uneven floors, aiding stability and sanitation protocols.
#@@# High Total BTU#@#
A total rating of 388,000 BTU across nine burners supplies rapid heat recovery and the ability to operate multiple large pans and pots together. Facilities that require fast turnaround and sustained high heat will notice reduced lag between cook cycles.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should clean burner ports weekly with a soft brush and inspect pilots for clogging to maintain consistent flame patterns. Remove grates and soak in warm, soapy water; dry completely before reassembly. Degrease stainless steel surfaces with a nonabrasive cleaner and a microfiber cloth to prevent corrosion. Verify thermostat calibration monthly and adjust per manufacturer guidelines. Lubricate hinges and check door seals for integrity to ensure efficient operation.