Stop sacrificing output for control. This 60-inch natural gas restaurant range delivers sustained high-heat performance while preserving precise manual adjustments for each cooking surface, enabling continuous production without sacrificing consistency. Operators benefit from a combined 273,000 BTU of cooking power across burners, griddle, and ovens, built into a durable stainless-steel chassis designed for heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fuel source and let the range cool. Scrape griddle and remove burner grates; wash with warm, soapy water. Clean oven interiors with a commercial degreaser; rinse and dry. Vacuum condenser coils and wipe stainless steel with mild detergent; polish with a soft cloth. Inspect door seals and legs; tighten fasteners. Perform daily wipe-downs and monthly deep cleans to reduce fire risk, extend equipment life, and ensure CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4601CC-4GR-NG 60" natural gas range offers 273,000 BTU with four burners and a 36" griddle; stainless steel, two ovens (one convection), four racks, 6" legs, 22.5" flue riser, manual controls, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch natural gas restaurant range delivers sustained high-heat performance while preserving precise manual adjustments for each cooking surface, enabling continuous production without sacrificing consistency. Operators benefit from a combined 273,000 BTU of cooking power across burners, griddle, and ovens, built into a durable stainless-steel chassis designed for heavy daily use.
#@@# Four Burners#@#
Four non-clog open burners deliver immediate high heat and consistent flame distribution across heavy pans. Chefs maintain precise manual control for searing and rapid boil applications while the open design simplifies cleaning and reduces downtime.
#@@# Right Griddle#@#
A 36-inch right-side griddle with a .500 inch steel plate provides a broad, flat cooking surface that holds heat uniformly for high-volume griddling. Line cooks achieve consistent contact cooking for burgers, pancakes, and sandwiches while the thick plate minimizes hot spots and retains temperature under heavy loads.
#@@# Dual Ovens#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition to ensure reliable starts independent of building power. Staff can roast, bake, and hold with predictable results while the convection option accelerates cook cycles and improves product throughput.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs create a corrosion-resistant exterior engineered for frequent cleaning and long service life. Maintenance teams benefit from accessible surfaces that resist wear and maintain a professional kitchen appearance.
#@@# Integrated Vent Riser#@#
A 22.5-inch flue riser with a high shelf integrates venting and provides additional storage and staging space for pans and small tools. Kitchen planners conserve counter space while keeping essential items within reach, improving flow on crowded lines.
#@@#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 grates weekly for proper flame and remove carbon buildup with a brass brush and vacuum; calibrate burner orifices to maintain 273,000 BTU output. Clean the 36" griddle after each shift with a scraper and hot water, then season with cooking oil to prevent corrosion. Monthly, drain and clean oven cavities, wash racks with mild detergent, and check door springs for wear. Clean vents quarterly to prevent grease buildup.