When peak service demands meet strict quality expectations, this 60-inch natural gas restaurant range ensures consistent high-throughput cooking across burners, griddle, and ovens. Operators access 273,000 BTU of controlled output to sear, boil, and griddle efficiently. The stainless steel exterior and commercial approvals ensure reliable performance in high-use kitchens, cafeterias, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool range. Soak grates, racks, trays in soapy water. Scrub burners, griddle with non-abrasive cleaner; rinse, dry. Wipe stainless surfaces, flue riser with detergent, soft cloth. Clean oven, fan openings; clear vents. Check seals, legs for wear. Reassemble dry parts, reconnect gas per code. Regular cleaning prevents contamination, fires, inefficiency, and inspection issues.#@@#Additional Info#@#Southbend's 4601DC-3CL-NG 60" natural gas range offers 273,000 BTU, 4 burners, 36" griddle, standard and convection ovens, stainless steel build, 6" legs, 22.5" flue riser, NSF/CSA certified, 132.3 cu. ft. oven volume.#@@#General Info#@#Description #@#
When peak service demands meet strict quality expectations, this 60-inch natural gas restaurant range ensures consistent high-throughput cooking across burners, griddle, and ovens. Operators access 273,000 BTU of controlled output to sear, boil, and griddle efficiently. The stainless steel exterior and commercial approvals ensure reliable performance in high-use kitchens, cafeterias, hospitals, and bars.
#@@# Four Non-Clog Burners#@#
Four heavy-duty burners provide immediate, adjustable heat and resist clogging during continuous use. Chefs achieve precise flame control for multiple pans, while maintenance crews face fewer cleaning interruptions.
#@@# Right Griddle Surface#@#
A 36-inch griddle on the right offers a large flat-top cooking area for proteins and breakfast items. The griddle maintains uniform surface temperature, ensuring steady production and consistent product quality across batches.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven operate independently, enabling simultaneous roasting and baking. Teams can slow-roast in the convection oven while using the standard oven for sheet pans or holding tasks, improving throughput and menu flexibility.
#@@# Spark Ignition Ovens#@#
Battery-powered spark ignition reduces reliance on standing pilot systems, improving ignition reliability and lowering gas usage. Staff can start ovens quickly during peak service, minimizing downtime compared to manual lighting.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, flue riser, and shelf resist corrosion and simplify sanitation. Facilities meet NSF and CSA standards while reducing time spent on cleaning and repairs.
#@@# Adjustable Support System#@#
Six-inch adjustable legs and a 22.5-inch flue riser with hi-shelf provide installation flexibility and ergonomic access. Technicians level the range on uneven floors and use the riser shelf for ventilation or staging, optimizing kitchen layout.
#@@#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-3CL-NG range by cleaning burners and grates daily to prevent clogs and ensure heat transfer. Drain and wipe the 36" griddle after each shift; season per guidelines. Clean the convection oven fan and cavity weekly to avoid buildup. Check pilot and spark ignitors monthly; replace as needed. Level the unit and tighten 6" legs quarterly to maintain alignment and flue performance.