Stop sacrificing capacity for control. This 60-inch natural gas restaurant range combines six non-clog burners, a 24-inch left griddle, a standard oven, and a cabinet base to deliver continuous high-output cooking while maintaining precise manual control over heat and cook surfaces. Operators will increase throughput with a total of 291,000 BTU output and rugged stainless steel surfaces that withstand heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates, griddle plate, oven rack, and cleanable panels. Scrub burners and griddle with a degreasing solution; rinse with clear water and dry with a lint-free cloth. Vacuum condenser and backriser vent to remove grease buildup. Inspect seals and pilot components; replace worn parts. Reassemble components, restore gas, and test ignition and burners. Clean weekly; document each service to maintain safety, efficiency, and CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4601DC-2GL-NG 60" natural gas range delivers 291,000 BTU with six burners, a 24" griddle, manual controls, one oven, and a stainless steel design. NSF and CSA certified, it supports heavy-duty kitchens with a 22½" flue riser.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60-inch natural gas restaurant range combines six non-clog burners, a 24-inch left griddle, a standard oven, and a cabinet base to deliver continuous high-output cooking while maintaining precise manual control over heat and cook surfaces. Operators will increase throughput with a total of 291,000 BTU output and rugged stainless steel surfaces that withstand heavy daily use.
#@@# Burners With Griddle#@#
Six non-clog open burners and a left-mounted 24-inch griddle provide simultaneous high-volume production across various cooking methods. Chefs achieve rapid searing, boiling, and griddle cooking with consistent heat distribution, reducing cycle time during peak service periods.
#@@# Manual Control System#@#
Manual valve controls deliver direct, immediate adjustments to flame intensity for real-time temperature management. Line cooks can respond quickly to menu demands without electronic lag, preserving product consistency across shifts.
#@@# Standard Oven Capacity#@#
The included standard oven with battery spark ignition offers reliable baking, roasting, and holding capability beneath the cooktop. Staff can stage large runs of sheet pans or pans while maintaining steady oven temperatures for repeatable results.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify sanitation routines in commercial kitchens. Maintenance crews can clean surfaces faster and protect finish integrity under frequent washdowns.
#@@# Integrated Storage Cabinet#@#
A built-in cabinet base provides organized storage for pots, pans, and service tools directly beneath the range. Kitchens reduce prep time by keeping essential cookware on hand and lowering transit between stations.
#@@# Service Ready Design#@#
The unit ships with a 22-1/2-inch flue riser with shelf, one rack, and 6-inch adjustable legs for accurate installation and ventilation integration.
#@@#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 griddle daily for food deposits; scrape solids, then apply a mild detergent solution and rinse to prevent clogging. Drain and clean oven interior weekly, removing racks for soak and inspection. Verify manual controls operate smoothly and adjust valve packing if leaks appear. Clean condenser and ventilation risers monthly to maintain combustion airflow. Lubricate hinges and check door seals for compression; replace seals showing cracks or flattening.