Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers 273,000 BTU of sustained power while maintaining precise manual controls and professional features designed for continuous service in institutional and commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let range cool. Remove grates, racks, and grease trays. Scrape deposits from griddle and burners, then wash with mild degreaser and warm water. Wipe stainless steel surfaces with non-abrasive cleaner; rinse and dry. Clean oven interiors and doors with approved oven cleaner; replace racks when dry. Vacuum condenser and backriser to remove dust. Inspect seals and pilot; tighten fittings. Perform these tasks weekly to reduce germs, fire risk, energy loss, and equipment wear.#@@#Additional Info#@#Southbend’s 4601CC-3GL-NG 60" Natural Gas Restaurant Range delivers 273,000 BTU with four burners and a 36" griddle, convection and standard ovens, stainless steel exterior, adjustable legs, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers 273,000 BTU of sustained power while maintaining precise manual controls and professional features designed for continuous service in institutional and commercial kitchens.
#@@# Total Heat Output#@#
This unit provides 273,000 BTU total output, enabling simultaneous high-heat searing, rapid boiling, and griddle work without compromising cycle times. Operators can reduce bottlenecks during peak service by distributing workload across four burners and a 36-inch right griddle.
#@@# Four Burners#@#
Four non-clog open burners deliver consistent flame distribution and allow multiple pots and pans to run simultaneously. Technicians can perform routine maintenance quickly because the lift-off grates and accessible components simplify cleaning and service.
#@@# Right Griddle#@#
A 36-inch griddle with a .500-inch plate thickness offers robust heat retention and even cooking across the flat top surface. Chefs can achieve a uniform sear and hold temperatures for sauces and proteins while minimizing flare-ups and cold spots during continuous use.
#@@# Dual Ovens#@#
The range includes one standard oven and one convection oven, both equipped with battery spark ignition for reliable starts during power interruptions. Staff can expand menu capabilities by roasting, baking, or holding with consistent temperature control and included oven racks.
#@@# Construction and Serviceability#@#
The stainless steel front, sides, back riser, and hi-shelf create a corrosion-resistant exterior that withstands daily cleaning cycles in busy kitchens. The unit qualifies for a Service First maintenance program and features 6-inch adjustable legs for secure leveling on uneven floors.
#@@# Controls and Certification#@#
Manual control knobs provide direct tactile feedback and simple temperature adjustments under pressure, minimizing training time for new staff.
#@@#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#@#Refer to the manufacturer schedule for routine inspection of burners, griddle plate and ovens. Clean burners and pilot assemblies weekly; remove grates and soak in warm, soapy water, then dry before reassembly. Scrape the 36" griddle with a stainless scraper after each use and season with thin oil. Vacuum condenser area and wipe stainless surfaces with a nonabrasive cleaner. Check door seals and 6" adjustable legs monthly and tighten fasteners as needed.