Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers sustained power across a full service line while maintaining precise temperature management for diverse cooking tasks. Designed for continuous use in commercial kitchens since 1998, the unit pairs heavy-duty construction with serviceable components to reduce downtime and support operational consistency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas controls if servicing burners. Remove grates and wash grates, griddle plate, and oven racks with warm soapy water; rinse and dry. Scrape griddle while warm using a metal scraper, then apply approved cleaner and rinse. Clean burner ports with soft brush; clear vents and flue riser of debris. Vacuum condenser and check pilot assemblies; replace worn gaskets. Sanitize food contact surfaces to remove bacteria and prevent fires, inspections, and equipment failure.#@@#Additional Info#@#Southbend’s 4601DC-3TR-NG 60" natural gas range offers 273,000 BTU, four non-clog burners, a 36" griddle, convection and standard ovens, stainless steel build, and adjustable legs; ideal for high-volume kitchens with Service First™ support.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers sustained power across a full service line while maintaining precise temperature management for diverse cooking tasks. Designed for continuous use in commercial kitchens since 1998, the unit pairs heavy-duty construction with serviceable components to reduce downtime and support operational consistency.
#@@# Burners With Griddle#@#
Four non-clog open burners combine with a right-side griddle to enable simultaneous stovetop and flat-top cooking, producing a total output of 273,000 BTU at peak. Chefs gain the capacity to run multiple stations concurrently while the non-clog design simplifies routine cleaning and reduces service interruptions.
#@@# Robust Stainless Construction#@#
A stainless steel front, sides, shelf, and 6" adjustable legs provide corrosion resistance and ease of sanitation, matching commercial cleaning protocols for high-volume operations. The metal thickness and weld strategies deliver structural stability under continuous thermal cycling.
#@@# Dual Oven Configuration#@#
The unit integrates one standard oven and one convection oven, each with battery spark ignition, enabling conventional baking and accelerated convection cooking within a single footprint. Kitchens can allocate tasks between ovens to maximize throughput and maintain menu flexibility during peak periods.
#@@# High-Capacity Flue Riser#@#
A 22.5" flue riser with hi-shelf supplies venting clearance and an elevated prep shelf for staging pots and pans, improving workflow ergonomics at the cook line. The riser dimensions and shelf height support organized staging without expanding the kitchen footprint.
#@@# Precision Controls#@#
Thermostatic controls govern cooktop and oven temperatures to maintain consistent results across large batch production, supporting repeatable plating and recipe adherence. Spring-assisted, counterweight oven doors ensure safe, smooth access for rapid loading and unloading.
#@@#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 grates weekly and remove debris to prevent clogging and uneven heat. Clean the 36" griddle surface daily with a stainless scraper and apply a thin oil coat when cool. Verify thermostatic controls and spark ignition batteries monthly; replace batteries and test operation. Check door hinges and spring-assisted counterweight for smooth sealing and adjust 6" legs to level the unit. Descale flue riser annually and document service.