Stop sacrificing output for control. This 60.75-inch natural gas restaurant range delivers concentrated heat and organized workflow for high-volume kitchens, combining two non-clog burners with a 48-inch griddle to handle simultaneous cooking tasks without compromise. Operators gain consistent temperature response across a stainless steel platform built for continuous daily use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Natural Gas supply before cleaning. Remove grates and wipe burners with a soft brush and mild detergent to remove food residue and bacteria, preventing contamination. Clean the 48" griddle with a scraper and warm water, then season per manufacturer. Degrease the stainless steel front, sides, shelf and flue riser to reduce fire risk and improve efficiency. Inspect seals, dry components, reconnect gas, and test operation to avoid costly breakdowns.#@@#Additional Info#@#Southbend's 4601CC-4GL-NG 60.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60.75-inch natural gas restaurant range delivers concentrated heat and organized workflow for high-volume kitchens, combining two non-clog burners with a 48-inch griddle to handle simultaneous cooking tasks without compromise. Operators gain consistent temperature response across a stainless steel platform built for continuous daily use and simplified maintenance.
#@@# Burners With Griddle#@#
Two heavy-duty burners flank a 48-inch griddle to support multi-task production and maintain high throughput during peak service. Chefs achieve rapid boil and sear performance while the griddle plate provides an even cooking surface with 1/2-inch thickness for stable heat retention.
#@@# High Thermal Output#@#
The unit generates a total of 146,000 BTU to accelerate cooking cycles and reduce wait times across multiple stations. Kitchens experience faster recovery under load, maintaining set points for sautéing, boiling, and griddling without manual intervention.
#@@# Stainless Exterior Durability#@#
The stainless steel front and sides resist corrosion and allow for frequent cleaning routines common in institutional kitchens. Staff can maintain sanitary surfaces easily while the finish sustains its appearance under heavy daily use.
#@@# Integrated Storage Base#@#
Two cabinets beneath the cooking surface provide accessible storage for pans, tools, and consumables, speeding up service line setup. Teams can organize critical items within arm's reach to reduce steps and improve line efficiency.
#@@# Backriser With Shelf#@#
A 22-1/2-inch flue riser includes a hi-shelf to stage plates, warming trays, or holding pans without occupying counter space. Line cooks can place plated orders or temp-hold items on the shelf to streamline plating and dispatch.
#@@# Service Program Eligibility#@#
The range qualifies for the manufacturer service program, simplifying preventative maintenance and repair logistics for institutional buyers.
#@@#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 clear food debris to maintain consistent flame and heat transfer. Remove grates and wash with warm, soapy water; rinse and dry before reassembly. Clean the 48" griddle with a scraper after each use, then apply a light oil coat when cool. Vacuum condenser and check gas connections monthly for leaks using approved solution. Verify door seals and adjustable legs for level installation quarterly to preserve performance.