Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat across six non-clog burners and a right-side griddle, enabling continuous service without temperature compromise. Operators gain rapid recovery, precise manual control, and integrated oven capacity for simultaneous cooking and finishing operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at the valve. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners with a soft brush; clear ports and dry. Clean oven interiors with non-abrasive detergent; remove racks and wash separately. Wipe stainless exterior with mild soap, rinse, and dry. Vacuum condenser and flue riser monthly to maintain efficiency and reduce fire risk. Inspect seals and pilot components regularly to prevent leaks and ensure safety.#@@#Additional Info#@#Southbend's 4601CC-2RR 60" gas range offers 273,000 BTU with six burners, a 36" griddle, stainless steel front, two cabinets, one standard oven, one convection oven, 4 racks, 22.5" flue riser, 6" adjustable legs, NSF and CSA listings.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers concentrated heat across six non-clog burners and a right-side griddle, enabling continuous service without temperature compromise. Operators gain rapid recovery, precise manual control, and integrated oven capacity for simultaneous cooking and finishing operations.
#@@# Burners Performance#@#
Six heavy-duty burners supply the primary cooktop power, producing the capacity required for high-volume service while preventing clogging during continuous use. Chefs achieve predictable boil and sear performance with manual controls that respond immediately to adjustments.
#@@# Griddle Surface#@#
The right-side 36-inch griddle provides a full flat-top cook surface with .500-inch plate thickness for stable heat transfer and consistent browning. Staff can maintain large batch outputs for sandwiches and breakfast items while the griddle plate resists warping under sustained load.
#@@# Oven Configuration#@#
A standard oven and a convection oven with battery spark ignition allow simultaneous roasting and baking tasks with independent temperature control. Kitchens expand menu flexibility by staging different cooking methods without cross-impact between ovens.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf combine with a 22-1/2-inch flue riser and 6-inch adjustable legs to create a corrosion-resistant, serviceable platform. Maintenance teams access components easily and can level the unit on varied floor conditions to preserve alignment and workflow.
#@@# Venting Integration#@#
The backriser with high shelf and standard flue riser provides organized exhaust routing and additional staging space above the range. Line cooks benefit from shelf storage for pans and tools while the riser aligns with commercial hood systems for efficient smoke removal.
#@@#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; shut gas supply before servicing. Clean griddle with manufacturer-approved scraper while warm, then apply food-safe oil after cooling. Degrease stainless steel surfaces using a mild alkaline cleaner; rinse and dry to prevent staining. Verify door counterweights and spring-assisted hinges monthly and adjust per manual. Check seals and calibrate thermostat quarterly to maintain consistent temperatures.