Stop sacrificing output for control. This 60-inch natural gas restaurant range delivers concentrated cooking power and reliable ignition systems to keep high-volume lines moving while maintaining consistent heat across multiple stations. Designed for commercial kitchens since 1998, this freestanding unit provides high thermal capacity and practical service features that support continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape debris from grates and burners; wash grates in warm, soapy water. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to prevent streaks. Clean oven interiors with approved cleaner and wash racks separately. Vacuum condenser area and check pilot and spark igniters for soot. Verify seals and leg fastenings. Regular cleaning prevents contamination, fires, inefficiency, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 60" Natural Gas Ultimate Restaurant Range, model 4601AD-7L-NG, offers 369,000 BTU from eight burners, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch natural gas restaurant range delivers concentrated cooking power and reliable ignition systems to keep high-volume lines moving while maintaining consistent heat across multiple stations. Designed for commercial kitchens since 1998, this freestanding unit provides high thermal capacity and practical service features that support continuous operation.
#@@# Burners Array#@#
Eight burners supply a combined 369,000 BTU, enabling simultaneous high-heat tasks without performance drop. Operators achieve rapid boil, sustained sear, and stable simmer across multiple pots and pans.
#@@# Heavy Duty Grates#@#
Standard cast grates distribute heat and resist deformation under heavy use, allowing chefs to maintain accurate pan contact and predictable results. Cleaning and repositioning remain simple thanks to the liftable grate design.
#@@# Dual Oven Configuration#@#
The unit includes one standard oven and one convection oven, offering distinct thermal profiles for roasting, baking, and holding. Kitchen teams can run discrete cooking programs concurrently to increase throughput.
#@@# Reliable Ignition#@#
Battery spark ignition on both ovens, plus a standing pilot for burners, minimizes downtime from ignition faults and simplifies startup procedures. Technicians benefit from straightforward diagnostics and reduced service calls.
#@@# Stainless Exterior#@#
The stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and straightforward wipe-down maintenance. Installers can level the range quickly on uneven floors to secure stable operation.
#@@# Vent Backriser#@#
A 22.5-inch flue riser with a hi-shelf creates organized back-of-house stacking and venting clearance for short duct runs. Staff gain extra shelf space for pans and plates while preserving the required clearance to exhaust.
#@@#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 grates weekly and disassemble grates to remove food debris; scrub pyromax burner ports with a soft brush to prevent clogging. Clean stainless steel front, sides, shelf and legs daily using mild detergent and a non-abrasive cloth; rinse and dry to avoid streaks. Verify standing pilot and battery spark ignitions monthly; replace batteries and tighten connections as needed. Check door seals and oven racks for wear; lubricate hinges and adjust legs to maintain level operation.