Stop cutting capacity to preserve quality. This 60" natural gas restaurant range delivers high-output cooking across two non-clog burners and a 36" griddle, backed by a 273,000 BTU total rating for continuous service in high-demand kitchens. Designed for food service professionals, it integrates dual ovens and stainless-steel construction to support long shifts, heavy pans, and frequent cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and cool surfaces. Clean grates with degreaser; soak soiled parts. Scrape griddle with spatula, use warm water and detergent, rinse, and dry. Vacuum coils and wipe stainless steel with non-abrasive cleaner. Clean oven racks with oven cleaner; check door seals and adjust doors. Reassemble dry parts to ensure efficiency and safety.#@@#Additional Info#@#Southbend 4601DC-4GR-NG 60" natural gas restaurant range delivers 273,000 BTU with two non-clog burners, 36" right griddle, one standard oven, one convection oven, stainless steel construction, 6" adjustable legs, NSF certified.#@@#General Info#@#Description #@#
Stop cutting capacity to preserve quality. This 60" natural gas restaurant range delivers high-output cooking across two non-clog burners and a 36" griddle, backed by a 273,000 BTU total rating for continuous service in high-demand kitchens. Designed for food service professionals, it integrates dual ovens and stainless-steel construction to support long shifts, heavy pans, and frequent cleaning.
#@@# Open Burners#@#
Four non-clog burners provide stable flame control for searing, boiling, and rapid temperature shifts. Chefs achieve consistent heat distribution while maintenance teams benefit from removable components that reduce downtime.
#@@# Right Griddle#@#
The 36" griddle with 1/2" plate thickness handles high-volume flat-top cooking and holds thermal mass for even browning. Operators maintain steady production without sacrificing temperature recovery during peak service.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven expand cooking profiles for roasting and baking. Convection circulation reduces cook times and supports uniform results for large sheet pan quantities.
#@@# Stainless Construction#@#
Front, sides, shelf, and backriser use stainless steel for corrosion resistance and hygienic surfaces. Cleaning cycles remain efficient, and the exterior endures heavy use in commercial settings.
#@@# Service And Stability#@#
The unit ships with a 22-1/2" flue riser with hi-shelf and 6" adjustable legs for simplified installation and leveling. Service First program eligibility and CSA, NSF certifications ensure predictable support and compliance.
#@@# Integrated Controls#@#
Manual controls with standing pilot and battery spark ignition deliver reliable start-up and adjustments. Kitchen staff operate the range with minimal training, while the spring-assisted oven door limits strain during frequent access.
#@@#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-4GR-NG by inspecting burners and griddle daily for residue; scrape solids and apply food-grade cleaner, then rinse. Clean oven interiors weekly: remove racks, soak in warm, soapy water, scrub, and dry before reinstalling. Vacuum condenser and flue riser monthly to prevent heat buildup. Verify burner ignition and standing pilot operation weekly; replace faulty parts immediately. Lubricate hinges and adjust 6" legs for level operation.