Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power across a versatile cooking surface while maintaining consistent oven performance for continuous service in demanding kitchens. Designed for commercial operators, it balances robust heat output with stainless-steel durability to support high-volume menus and sustained daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel. Remove grates and racks; soak in soapy water and scrub. Degrease griddle with approved cleaner while warm, then scrape and wipe. Clean oven interiors with mild alkaline cleaner; rinse and dry. Vacuum vents to prevent fires and improve efficiency. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, high bills, and equipment failures.#@@#Additional Info#@#Southbend’s 4601CC-2GR-NG 60" natural gas range delivers 273,000 BTU across six burners and a 36" griddle, offers two ovens (standard and convection), stainless steel construction, and includes four racks, CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power across a versatile cooking surface while maintaining consistent oven performance for continuous service in demanding kitchens. Designed for commercial operators, it balances robust heat output with stainless-steel durability to support high-volume menus and sustained daily use.
#@@# Six Burners#@#
Six cast burners provide distributed heat across a 37.00" cooktop, enabling simultaneous execution of multiple high-intensity tasks. Operators achieve rapid boil and sear performance while manual controls allow precise flame adjustment for varied cooking methods.
#@@# Right Griddle#@#
An integrated 36" griddle on the right side expands menu capacity for flat-top items and rapid breakfast service. The griddle connects directly to the natural gas system to deliver even temperatures and reduce reliance on separate equipment.
#@@# Dual Oven Configuration#@#
The unit contains one standard oven and one convection oven, each with battery spark ignition for reliable starts during peak shifts. Chefs gain flexibility to roast and bake simultaneously at different temperature profiles, improving kitchen throughput and menu consistency.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and ease cleaning in commercial environments. The build supports rigorous daily use while the 22-1/2" flue riser with hi-shelf provides functional storage and ventilation integration.
#@@# Service Access and Maintenance#@#
Lift-off grates and accessible components reduce downtime during cleaning and routine maintenance, and the unit qualifies for the manufacturer’s Service First program for field support. Technicians and staff can perform quicker service tasks, minimizing out-of-service hours.
#@@#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 weekly and remove debris to prevent clogging; lift grates and clean with a nonabrasive brush and warm, soapy water. Drain and clean grease collection areas after heavy use; empty filters and degrease surfaces with approved detergent. Verify pilot flames and battery spark ignition components monthly; tighten gas connections and check for leaks with a soap solution. Level the 60" range and adjust 6" legs to maintain even cooking and extend service life.