Built to withstand continuous service, this commercial natural gas range delivers sustained high-output cooking without compromising control or reliability. Operators achieve rapid searing and consistent griddle throughput while relying on durable stainless steel construction and service-focused design elements. Service teams and kitchen managers gain straightforward access to controls and components, minimizing downtime and streamlining maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut valves. Scrape griddle with a stainless scraper while hot, then degrease with 1 gallon warm water and mild detergent; rinse and dry. Remove grates and wipe burners with a soft brush; clear ports with a pin. Vacuum condenser and backriser vents weekly to prevent grease buildup. Clean oven interiors with a non-abrasive cleaner; soak racks in warm soapy water. Inspect seals and legs for wear.#@@#Additional Info#@#Southbend’s 4601DC-4TR-NG 60" natural gas range offers 273,000 BTU with four burners, a 36" griddle, one standard oven, and one convection oven. It features stainless steel, a 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built to withstand continuous service, this commercial natural gas range delivers sustained high-output cooking without compromising control or reliability. Operators achieve rapid searing and consistent griddle throughput while relying on durable stainless steel construction and service-focused design elements. Service teams and kitchen managers gain straightforward access to controls and components, minimizing downtime and streamlining maintenance.
#@@# Burners And Output#@#
Four non-clog open burners supply the top heat, producing a concentrated flame for rapid boiling and pan searing performance. Units operate on natural gas and deliver a combined 273,000 BTU, enabling simultaneous high-capacity cooking across multiple stations.
#@@# Griddle Section#@#
A 36-inch right griddle with a .500-inch plate thickness provides even heat distribution and substantial mass for continuous griddle work. Chefs obtain predictable browning and consistent surface temperatures for high-volume flat-top cooking.
#@@# Oven Configuration#@#
One standard oven pairs with one convection oven, each featuring battery spark ignition to maintain ignition reliability independent of building power. Kitchen staff benefit from flexible cooking modes that handle roasting, baking, and holding tasks across a 132.3 cubic foot combined volume.
#@@# Controls And Operation#@#
Thermostatic controls deliver precise temperature regulation on both cooktop and ovens, reducing waste from overcooking and enabling repeatable production. Spring-assisted, counterweight oven doors improve operator ergonomics and reduce strain during repeated use.
#@@# Construction And Serviceability#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser with a hi-shelf create a corrosion-resistant exterior and integrated ventilation support. Six-inch adjustable legs provide leveling on uneven floors while removable grates and accessible burners simplify routine cleaning and inspection.
#@@#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-4TR-NG 60" Natural Gas Ultimate Restaurant Range by performing scheduled cleaning and inspections. Vacuum or brush the condenser and burner areas weekly to remove grease; soak grates in warm, soapy water; scrub the .500" griddle plate with a non-abrasive pad after cooling and season with oil to prevent corrosion. Inspect pilot and ignition components monthly; replace batteries and verify flame presence.