Stop sacrificing production for control. This 60-inch natural gas restaurant range combines high-output burners, a right-side griddle, dual ovens, and a reinforced stainless-steel platform to handle continuous service with precise temperature management and straightforward maintenance procedures.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and shut gas at the supply before cleaning. Remove grates and burners; soak in a degreasing solution for 10–15 minutes, scrub with a non-abrasive brush, rinse and dry. Wipe stainless exterior with mild detergent and soft cloth; avoid steel wool. Clean griddle with a scraper while warm, then apply a thin oil coat. Vacuum condenser and backriser vents monthly to remove grease. Inspect door seals and burners for wear; replace parts as needed to maintain safety and efficiency.#@@#Additional Info#@#Southbend’s 4601DC-4TL-NG 60" natural gas range offers 191,000 BTU from two non-clog burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing production for control. This 60-inch natural gas restaurant range combines high-output burners, a right-side griddle, dual ovens, and a reinforced stainless-steel platform to handle continuous service with precise temperature management and straightforward maintenance procedures.
#@@# High Output Burners#@#
Two robust non-clog burners deliver concentrated heat across a 37-inch cooktop, producing a combined total of 191,000 BTU to power rapid searing, boiling, and sauté tasks. Engineers designed the burners to resist clogging and support continuous high-volume use while maintaining consistent flame performance.
#@@# Right Griddle Surface#@#
A 36-inch griddle sits to the right of the burners with a .500-inch plate thickness, providing even heat transfer and flat-top versatility for eggs, sandwiches, and griddle specialties. Technicians use the griddle to sustain long runs without warping, and the heavy plate reduces hot spots for uniform product quality.
#@@# Dual Oven Configuration#@#
The unit pairs a standard oven and a convection oven, each with battery spark ignition, enabling simultaneous baking, roasting, and holding workflows to increase throughput. Operators gain flexibility by staging different cooking modes and reducing cross-contamination between applications.
#@@# Stainless Steel Construction#@#
Fabricated with stainless steel front, sides, shelf, and riser, the range resists corrosion in demanding kitchen environments and simplifies cleaning protocols. Managers achieve durable service life and preserve appearance under frequent sanitization cycles.
#@@# Precision Controls#@#
Thermostatic controls and a spring-assisted, counterweight oven door provide accurate temperature regulation and ergonomic access to oven cavities. Chefs benefit from tighter process control and reduced operator fatigue during repetitive loading and unloading.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove food debris to prevent clogging; rotate grates and scrub with a nonabrasive brush. Drain and clean grease traps daily, then sanitize with approved solution. Calibrate thermostatic controls monthly using a traceable thermometer and adjust per manufacturer specifications. Lubricate hinge pivots and clean oven cavities after each heavy use cycle. Verify gas connections and CSA certifications during quarterly preventive inspections.