Stop losing time and output to undersized equipment. This 60-inch natural gas restaurant range delivers concentrated cooking capacity and controlled heat across a full suite of burners and ovens, enabling continuous service in high-volume kitchens. Operators gain consistent thermal performance and reduced downtime through robust components and commercial certifications, supporting steady production during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Scrape grates and wipe burners with a soft brush to remove food and grease. Clean oven interior with a mild detergent and a non-abrasive pad; rinse and dry. Degrease backriser, vents and flue riser to reduce fire risk. Vacuum condenser coils and inspect seals to maintain efficiency and avoid breakdowns. Document cleanings to satisfy CSA and NSF inspections.#@@#Additional Info#@#Southbend’s 4601AD-NG 60" natural gas range offers 343,000 BTU, ten burners, a convection oven with battery spark ignition, thermostatic controls, stainless steel exterior, 6" adjustable legs, a 22.5" flue riser with shelf, and CSA/NSF certification.#@@#General Info#@#Description #@#
Stop losing time and output to undersized equipment. This 60-inch natural gas restaurant range delivers concentrated cooking capacity and controlled heat across a full suite of burners and ovens, enabling continuous service in high-volume kitchens. Operators gain consistent thermal performance and reduced downtime through robust components and commercial certifications, supporting steady production during peak periods.
#@@# Ten Burners#@#
Ten open burners provide distributed heat across a 37-inch cooktop, enabling simultaneous production of multiple pans and reducing staging. Engineers specify heavy-duty burner assemblies to maintain flame stability under continuous use and simplify replacement during scheduled maintenance.
#@@# Varied Heat Zones#@#
Three star sauté burners, two pyromax units, and four non-clog burners create distinct heat zones for searing, rapid boiling, and low simmering with immediate response. Chefs can assign tasks by burner type to optimize throughput without compromising control.
#@@# Convection and Standard Oven#@#
A convection oven with battery spark ignition and a standard oven expand cooking modes for roasting, baking, and holding in one footprint. The design offers 132.3 cubic feet of combined volume, four oven racks, and spring-assisted counterweight door action that reduces user fatigue during frequent access.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and simplify daily sanitation routines in demanding foodservice environments. Welded surfaces and commercial finishes lower long-term repair needs and maintain facility appearance under rigorous cleaning protocols.
#@@# Service Ready Design#@#
A standing pilot system, thermostatic controls, and qualifying enrollment for a Service First program facilitate field servicing and reduce mean time to repair. Technicians benefit from accessible components and a 22.5-inch flue riser with a hi-shelf that organizes exhaust and service access.
#@@#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 pilot assembly weekly; remove grease with a non-corrosive degreaser and a nylon brush to prevent clogging and ensure consistent flame. Calibrate thermostatic controls monthly using an accurate oven thermometer and adjust per CSA guidance. Lubricate hinges and check spring-assisted doors quarterly; tighten counterweights and replace worn gaskets. Clean condenser and vent riser bimonthly, level the unit on 6" adjustable legs, and document service for warranty compliance.