Powerful commercial cooking begins with a 60-inch natural gas restaurant range designed for continuous service in demanding kitchens. This unit provides 273,000 BTU of combined heat and features a spacious cooktop area that supports high-volume production without sacrificing control. Operators benefit from speed and consistency through an integrated griddle and multiple ovens designed for simultaneous tasks and rapid recovery.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the unit. Remove grates and racks; soak in warm, soapy water for 15–30 minutes. Scrub griddle with a non-abrasive pad and food-safe cleaner; rinse and dry. Wipe stainless steel with mild soap and a soft cloth; avoid bleach. Vacuum condenser and backriser vent to remove grease. Check burner ports and clear clogs with a soft brush. Inspect door seals and legs; tighten hardware. Regular cleaning prevents contamination, fires, high energy use, and equipment failure.#@@#Additional Info#@#Southbend’s 60" natural gas range offers 273,000 BTU with eight burners, a 36" griddle, one standard oven, one convection oven, four racks, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, NSF, and CSA certifications.#@@#General Info#@#Description #@#
Powerful commercial cooking begins with a 60-inch natural gas restaurant range designed for continuous service in demanding kitchens. This unit provides 273,000 BTU of combined heat and features a spacious cooktop area that supports high-volume production without sacrificing control. Operators benefit from speed and consistency through an integrated griddle and multiple ovens designed for simultaneous tasks and rapid recovery.
#@@# Burners With Griddle#@#
Eight non-clog burners deliver distributed heat across a 37-inch cooktop, allowing for concurrent high-heat searing and gentle simmering. The right-side 36-inch griddle integrates seamlessly with the burners, expanding flat-top capacity for pancakes, burgers, and continuous service lines.
#@@# Dual Oven Stack#@#
The assembly includes one standard oven and one convection oven, enabling simultaneous roasting, baking, and holding operations. Kitchen staff can achieve flexible scheduling by utilizing the standard oven for slow cooking while the convection oven accelerates baking cycles.
#@@# Heavy Duty Construction#@#
Constructed with stainless steel for the front, sides, shelf, and flue riser, this range offers corrosion resistance and simplifies daily cleaning routines. The robust build supports continuous use and meets institutional sanitation requirements with NSF certification.
#@@# Precise Ignition System#@#
The battery spark ignition controls both ovens, while the standing pilot simplifies start procedures and minimizes downtime caused by failed pilots. Technicians appreciate the manual control layout, which allows for immediate response and predictable operation.
#@@# Service Ready Design#@#
A 22-1/2 inch flue riser with a high shelf and four included racks optimizes vertical workspace and venting for heavy production environments. The unit qualifies for a manufacturer service program, providing prioritized support to minimize interruptions.
#@@#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; remove debris and scrub with a nylon brush for consistent flame patterns. Verify pilot assemblies and battery spark ignitions monthly; replace batteries and test ignition. Clean griddle surface after each shift with a scraper and warm water, then season per guidelines. Check door hinges and spring-assisted counterweights monthly; lubricate pivot points with food-safe lubricant. Confirm vent and flue riser are unobstructed and clear of grease buildup.