Stop compromising throughput for consistency. This 60-inch natural gas restaurant range delivers concentrated cooking power across six burners and a large griddle, enabling continuous high-volume production without sacrificing control or durability. Chefs maintain steady output with dual ovens and robust construction tailored for demanding commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut pilots. Scrape grates and griddle with a stainless scraper, then degrease with a mild cleaner; rinse with warm water and dry with a lint-free cloth. Vacuum debris from burner openings and clean condenser areas. Wipe stainless surfaces with a non-abrasive cleaner, rinse, and polish. Check door gaskets and hinges; tighten fasteners and replace worn seals. Perform daily wipe-downs and weekly deep cleans to reduce bacteria, fire risk, and equipment failure.#@@#Additional Info#@#Southbend’s 4601DC-2GR-NG 60" natural gas restaurant range delivers 273,000 BTU with six burners, a 36" right griddle, convection and standard ovens with spark ignition, stainless steel construction, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60-inch natural gas restaurant range delivers concentrated cooking power across six burners and a large griddle, enabling continuous high-volume production without sacrificing control or durability. Chefs maintain steady output with dual ovens and robust construction tailored for demanding commercial kitchens.
#@@# Six Burners#@#
Six open burners provide distributed heat for simultaneous high-capacity cooking tasks, rated within the 251,000 to 300,000 BTU power band to accelerate searing, boiling, and sautéing. Removable grates simplify cleaning and service, reducing downtime during peak shifts.
#@@# Right Griddle#@#
A 36-inch griddle on the right side expands flat-top cooking capacity for pancakes, burgers, and grilled sandwiches, fitting operations that require both pan and griddle workflows. Integrated controls permit independent temperature management to preserve product consistency across stations.
#@@# Dual Ovens#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition to ensure reliable starts without complex wiring. Operators gain flexibility to bake, roast, and hold concurrently, supported by two oven types that address differing cook profiles.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and riser resist corrosion and withstand rigorous daily use, maintaining sanitary surfaces and a professional appearance. Adjustable six-inch legs allow precise leveling on uneven floors to ensure stable operation and consistent heat distribution.
#@@# Serviceability Design#@#
Removable components and standard controls support rapid maintenance and reduce mean time to repair, aligning with commercial service expectations and the manufacturer’s Service First Program offering. Accessible burners and oven racks enable technicians to diagnose and restore functionality quickly.
#@@#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#@#Service personnel should inspect burners, griddle, oven cavities, and flue riser weekly to remove carbon and food debris, preventing clogging and optimizing 273,000 BTU output. Clean stainless surfaces with a nonabrasive detergent and soft cloth; rinse and dry to prevent streaking. Lubricate adjustable leg threads quarterly and verify level for even cooking. Test pilot and battery spark ignition monthly; replace worn gaskets and seals immediately to maintain CSA and NSF compliance.