Stop trading consistency for capacity. This restaurant range delivers a sustained 273,000 BTU output across a versatile 60-inch footprint, engineered to support heavy service periods without compromising heat control or uptime. Chefs gain balanced power and precise thermostatic regulation to execute simultaneous cooking tasks efficiently, minimizing throughput bottlenecks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and turn off pilots before cleaning. Remove grates, racks, and burner caps; soak in warm, soapy water and scrub. Wipe stainless surfaces with mild detergent, rinse, and dry. Degrease griddle with approved cleaner and scrape residue while warm. Clean oven interiors with commercial oven cleaner and wipe vents. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, and costly breakdowns.#@@#Additional Info#@#Southbend’s 4601DC-2TR-NG 60" natural gas range offers 273,000 BTU with six burners, a 36" griddle, one standard oven, and one convection oven. It features stainless steel construction, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This restaurant range delivers a sustained 273,000 BTU output across a versatile 60-inch footprint, engineered to support heavy service periods without compromising heat control or uptime. Chefs gain balanced power and precise thermostatic regulation to execute simultaneous cooking tasks efficiently, minimizing throughput bottlenecks.
#@@# Six High Burners#@#
Six sealed non-clog burners supply distributed heat that supports multiple high-demand pans at once. Operators maintain consistent boil and sear performance across the 37-inch cooktop, reducing batch variation and speeding plate turnaround.
#@@# Right Side Griddle#@#
A 36-inch right griddle integrates flat top cooking next to open burners, enabling grill and sauté workflows without separate equipment. Teams achieve rapid griddle recovery and stable surface temperature for repeatable results on burgers, eggs, and stir-fry applications.
#@@# Dual Oven Configuration#@#
The unit features one standard oven and one convection oven with battery spark ignition, providing simultaneous baking and roasting capacity. Chefs use the convection chamber for accelerated cook times and more uniform browning while the standard oven handles sheet pan loads.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf provide corrosion resistance and simplified sanitation during intense service. Staff complete daily cleanings faster and maintain professional presentation under frequent open kitchen inspection.
#@@# Safety and Certification#@#
The range includes standing pilot provisions and meets cCSAus, CSA Flame, CSA Star, and NSF listings, ensuring compliance with common commercial codes. Kitchen managers document certifications for inspections and reduce approval delays during kitchen commissioning.
#@@# Service-Ready Design#@#
A 22.5-inch flue riser with shelf and 6-inch adjustable legs support ventilation integration and leveling on uneven floors.
#@@#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 daily and remove food debris to prevent clogging and ensure consistent flame on the Southbend 4601DC-2TR-NG. Clean grates and griddle with a nonabrasive pad and food-safe degreaser after cooldown to avoid corrosion. Verify thermostatic controls and pilot ignition monthly; calibrate thermostat if temperature variance exceeds 10°F. Lubricate hinges and check oven doors for smooth operation. Level unit and confirm 6" adjustable legs are secure for even cooking and proper vent draft.