Built for high-volume kitchens where uptime is crucial, this 60-inch natural gas restaurant range ensures consistent heat distribution and robust output for continuous service. Operators can depend on this unit to power intensive production with 273,000 BTU while maintaining precise manual control across six cooktop stations and a right-side griddle. Facility managers will appreciate the stainless steel exterior and 6-inch adjustable legs that simplify sanitation and leveling in busy environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and racks; soak in warm, soapy water. Scrub griddle with a stainless-safe pad and mild detergent, then season per manufacturer. Vacuum and brush condenser and flue riser to remove grease. Wipe stainless surfaces with non-abrasive cleaner and microfiber. Check burner ports and clear obstructions with a soft brush. Verify seals and adjustable legs. Dry all parts before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend’s 4601CC-2CL-NG 60" natural gas range offers 273,000 BTU from six burners and a 36" griddle. It has two ovens, battery spark ignition, stainless steel exterior, adjustable legs, and meets NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens where uptime is crucial, this 60-inch natural gas restaurant range ensures consistent heat distribution and robust output for continuous service. Operators can depend on this unit to power intensive production with 273,000 BTU while maintaining precise manual control across six cooktop stations and a right-side griddle. Facility managers will appreciate the stainless steel exterior and 6-inch adjustable legs that simplify sanitation and leveling in busy environments.
#@@# Cooktop Capacity#@#
Six open burners allow for simultaneous multi-pot operation, each arranged across a 37-inch cooktop to maximize usable surface area. Staff can efficiently run high-throughput pans and stockpots with sustained natural gas power, rated to support extensive service periods.
#@@# Right Griddle Plate#@#
A 36-inch griddle on the right provides broad flat-top cooking for searing, griddling, and continuous product flow. Chefs can maintain consistent griddle temperatures for high-volume production while utilizing standard grates for rapid transitions between tasks.
#@@# Oven Versatility#@#
One standard oven and one convection oven feature battery spark ignition to minimize start delays and enhance reliability during shifts. Kitchen teams can roast, bake, and hold with a combined 132.3 cubic feet of oven volume, along with two cabinets offering organized storage below.
#@@# Durable Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify cleaning protocols to meet NSF and CSA certifications. Maintenance crews will find that lift points and a robust build reduce wear under heavy daily use.
#@@# Vent and Riser Design#@#
A 22.5-inch flue riser with a hi-shelf improves venting and creates usable staging space above the range. Line cooks can stage pans and tools within reach while ensuring clear airflow to support combustion safety.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly cleaning of cooktops and griddles to remove food residue; use a nonabrasive scraper while warm and finish with a stainless-safe degreaser. Inspect burner ports monthly and clear obstructions with a soft brush. Verify gas connections and test for leaks after service with a leak-detection solution. Lubricate hinge pivots quarterly and ensure oven doors operate smoothly. Replace door gaskets when compression decreases.