Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers coordinated power across six burners, a 36-inch griddle, and dual ovens to handle continuous production without sacrificing consistency. Foodservice teams will find predictable heat, serviceable components, and certification credentials that support compliance and uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply at the valve. Remove grates and scrape excess grease from burners and griddle; wash parts in warm, soapy water and rinse. Clean oven interiors with a commercial degreaser; wipe racks and flue riser. Vacuum condenser area and wipe stainless surfaces with non-abrasive cleaner. Inspect door seals and tighten 6" legs. Dry all components thoroughly before reconnecting gas and power to prevent contamination and fire risks.#@@#Additional Info#@#Southbend’s 60" natural gas range model 4601DC-2CL-NG offers 273,000 BTU with six burners, a 36" griddle, stainless steel build, two ovens (one convection), 22.5" flue riser, 6" adjustable legs, NSF and CSA certifications, and 132.3 cu. ft.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range delivers coordinated power across six burners, a 36-inch griddle, and dual ovens to handle continuous production without sacrificing consistency. Foodservice teams will find predictable heat, serviceable components, and certification credentials that support compliance and uptime.
#@@# Burners With Griddle.#@#
Six non-clog open burners pair with a right-side 36-inch griddle to support simultaneous cooking formats and continuous high-volume output. Operators will achieve rapid recoveries and even griddle heat for searing, boiling, and plancha-style cooking tasks.
#@@# Stainless Construction.#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplify sanitation routines in busy kitchens. Staff will reduce downtime for cleaning while preserving a professional appearance under heavy use.
#@@# Dual Oven Configuration.#@#
One standard oven and one convection oven operate with battery spark ignition to expand production modes for roasting, baking, and holding. Chefs will schedule parallel baking and roasting cycles, increasing menu flexibility without bottlenecks.
#@@# Serviceable Design.#@#
Removable standard grates, lift-off components, and included four oven racks accelerate routine maintenance and part access. Technicians will perform adjustments and cleaning faster, lowering mean time to repair and maintaining continuous service.
#@@# Stability And Venting.#@#
A 22.5-inch flue riser with shelf and six-inch adjustable legs stabilize installation and integrate with kitchen ventilation while providing elevated storage. Managers will level the unit on uneven floors and route exhaust consistently for code compliance.
#@@# Certified Performance.#@#
This unit carries NSF and CSA listings, including CSA Flame and CSA Star attributes, and qualifies for a manufacturer Service First program to support field service needs.
#@@#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#@#Maintain the Southbend 4601DC-2CL-NG by inspecting burners and grates weekly; remove debris and clean ports with a soft brush to prevent clogging. Empty and wash grease trays after each shift with degreaser and hot water. Calibrate thermostat quarterly and verify spark ignition electrodes for proper gap and cleanliness. Lubricate hinges and check door counterweights monthly. Verify gas connections and test pressure annually per CSA guidelines.