Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers targeted heat distribution and heavy-duty serviceability to support continuous, multi-station cooking in high-volume kitchens. Operators benefit from a combination of charbroiler performance, four robust burners, and storage capacity that reduces downtime and streamlines workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates and charbroiler plates. Scrape heavy grease, then apply degreaser rated for stainless steel and food contact surfaces. Scrub burners and interior with a non-abrasive pad. Rinse with clean water and wipe dry. Clean vent backriser and condenser areas to prevent fires and inefficiency. Reinstall components, restore gas, and test ignition. Regular cleaning prevents contamination, reduces fire risk, lowers utility use, and extends equipment life.#@@#Additional Info#@#Southbend’s 4601CC-3CR-NG 60" natural gas range delivers 273,000 BTU with four burners, a 36" charbroiler, two cabinets, stainless steel front and sides, a 22.5" flue riser, manual controls, CSA and NSF certifications, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers targeted heat distribution and heavy-duty serviceability to support continuous, multi-station cooking in high-volume kitchens. Operators benefit from a combination of charbroiler performance, four robust burners, and storage capacity that reduces downtime and streamlines workflow.
#@@# Front Burners#@#
Four non-clog open burners provide immediate, consistent flame control across multiple pots and pans. Chefs maintain precise simmering and rapid boil capabilities while individual lift-off burner heads allow for fast cleaning and replacement to minimize service interruptions.
#@@# Charbroiler Section#@#
A 36" charbroiler positioned to the right supplies direct radiant heat for grilling and searing applications. Kitchen staff achieve defined char marks and controlled searing temperatures without sacrificing adjacent cooktop performance, enabling simultaneous preparation of grilled proteins and stovetop sides.
#@@# Construction Materials#@#
Stainless steel front, sides, and hi-shelf ensure corrosion resistance and simplified sanitation in rigorous commercial environments. Cleaning crews can remove surface soils quickly, and the resilient exterior withstands frequent use and high-heat cycles, preserving appearance and hygiene compliance.
#@@# Storage Cabinets#@#
Two full-width cabinets beneath the cooking surface provide protected storage for pans, accessories, and service supplies. Line cooks can access tools and spare parts within arm’s reach, reducing trips to remote storage and maintaining continuous production during peak service.
#@@# Power And Certification#@#
The unit operates on natural gas with a total rated output of 273,000 BTU and carries CSA and NSF certifications for safety and sanitation. Purchasing managers can specify the range confidently for institutional and commercial kitchens that require certified performance and adequate heat capacity for large-batch cooking.
#@@#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 debris and scale, then reseat ignitors to ensure consistent ignition. Clean charbroiler grates and heat deflectors after each service period with a nonabrasive brush and 120–140°F water to prevent carbon buildup. Degrease stainless steel surfaces with a neutral pH cleaner and microfiber cloth, rinse, and dry. Lubricate hinges and check cabinet seals monthly. Verify gas connections and flue riser clearance quarterly.