Upgrade a busy kitchen with a commercial range that balances sustained power and reliable control for continuous service. This 60-inch natural gas range provides 273,000 BTU total output across four non-clog burners and an integrated 36-inch griddle, enabling simultaneous high-volume cooking without sacrificing temperature stability. Restaurant operations will benefit from dual ovens and robust stainless-steel construction that supports extended daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range. Remove grates and racks, soak in warm, soapy water, scrub with a non-abrasive pad, rinse and dry. Wipe burners and griddle with a damp cloth and mild degreaser; scrape cooked-on residue on the griddle when warm. Clean oven interiors with approved oven cleaner and wipe fully dry. Vacuum condenser areas and wipe stainless surfaces with a neutral cleaner. Inspect seals and vents; schedule regular deep clean to prevent fires, bacteria, and equipment failure.#@@#Additional Info#@#The Southbend 4601CC-3TL-NG 60" natural gas range delivers 273,000 BTU with four burners, a 36" griddle, manual controls, spring-assisted doors, one standard and one convection oven, and four racks.#@@#General Info#@#Description #@#
Upgrade a busy kitchen with a commercial range that balances sustained power and reliable control for continuous service. This 60-inch natural gas range provides 273,000 BTU total output across four non-clog burners and an integrated 36-inch griddle, enabling simultaneous high-volume cooking without sacrificing temperature stability. Restaurant operations will benefit from dual ovens and robust stainless-steel construction that supports extended daily use.
#@@# Burners Performance#@#
Four non-clog open burners deliver concentrated flame control and fast recovery between uses, allowing staff to maintain consistent cooking schedules during peak hours. Operators will notice uniform heat distribution and easy maintenance due to lift-off components that reduce downtime.
#@@# Griddle Capacity#@#
A 36-inch right-side griddle with a 1/2-inch thick plate provides an extensive flat-top cooking surface for continuous service of grilled items and short-interval cook cycles. Kitchens achieve predictable sear and hold temperatures across the plate, reducing scrap and improving throughput.
#@@# Oven Configuration#@#
One battery spark ignition standard oven and one battery spark convection oven expand cooking flexibility for roasting and baking while maintaining reliable ignition. Chefs can stage multiple menu items across both cavities, with included racks supporting organized load patterns.
#@@# Construction Durability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs ensure corrosion resistance and easy sanitation in high-use environments. The heavy-duty build resists warping under thermal stress and simplifies cleaning during scheduled maintenance.
#@@# Vent and Shelf#@#
A 22.5-inch flue riser with a hi-shelf provides a stable platform for temperature staging and accessory placement while the flue arrangement supports effective heat and vapor routing. The raised shelf reduces clutter on the cookline and positions supplies within reach for faster service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and clear debris to prevent flame obstruction. Clean griddle plate after each use with a nonabrasive scraper and warm, soapy water, then dry thoroughly. Vacuum condenser and flue riser monthly to maintain airflow. Verify door seals and spring-assisted hinges quarterly; tighten fasteners and adjust counterweights as needed. Lubricate valve stems with manufacturer-approved lubricant annually and test ignition systems before each service period.