Equip high-volume kitchens with a commercial range designed for continuous service and precise heat control, ensuring consistent results across multiple cooking stations. This 60.75 inch freestanding gas range features non-clog burners and a charbroiler, enabling simultaneous grilling, sautéing, and baking without performance loss. Operators will appreciate the durability and certifications, along with a total output of 273,000 BTU for sustained peak operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect fuel and power. Scrape heavy debris from grates and charbroiler; soak grates in warm, soapy water. Wipe stainless steel front and sides with non-abrasive cleaner and soft cloth. Clean oven interior with mild detergent; remove racks and wash separately. Vacuum backriser vent and condenser areas to remove grease. Inspect seals and burners; brush ports clear. Rinse, dry, and reassemble. Perform weekly deep clean to reduce fire risk, lower energy use, and ensure CSA/NSF compliance.#@@#Additional Info#@#Southbend’s 4601DC-3CL-LP 60.#@@#General Info#@#Description #@#
Equip high-volume kitchens with a commercial range designed for continuous service and precise heat control, ensuring consistent results across multiple cooking stations. This 60.75 inch freestanding gas range features non-clog burners and a charbroiler, enabling simultaneous grilling, sautéing, and baking without performance loss. Operators will appreciate the durability and certifications, along with a total output of 273,000 BTU for sustained peak operation.
Four heavy-duty burners deliver distributed heat to support multiple pans and high throughput tasks. Chefs gain predictable boil and sear performance while maintenance stays simple thanks to lift-off components that resist clogging.
A charbroiler on the left side provides direct radiant heat for grilling and finishing proteins. Kitchen staff achieve uniform char marks and fast cook times while reducing the need for a separate grill station.
The built-in oven supports baking and holding tasks to complement the range top functions. Teams can roast, proof, or warm trays while maintaining consistent oven temperature via battery spark ignition.
Stainless steel construction offers corrosion resistance and simplified cleaning in rigorous service environments. Managers will notice reduced surface wear over time and easier sanitation compliance.
A flue riser with shelf and adjustable legs integrates ventilation and leveling for variable kitchen layouts. Installation teams gain flexibility for exhaust alignment and floor irregularities.
Manual control knobs and standing pilot ignition combine reliable operation with certified safety marks, including CSA and NSF listing. Food service leaders obtain documented compliance for institutional and commercial settings.
#@@#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 teams should inspect burners weekly and remove debris for a consistent flame. Clean stainless steel surfaces daily with a nonabrasive cleaner and soft cloth to prevent corrosion. Grease trays and charbroiler grates need nightly soaking in hot, soapy water; rinse and dry before reassembly. Verify oven ignition components monthly and replace worn electrodes. Lubricate control valves quarterly and check gaskets; replace if compression loosens.