Built for high-volume kitchens, this 60" natural gas restaurant range delivers consistent thermal output with precise control across mixed cooking surfaces. Operators achieve 273,000 BTU total capacity with modular zones for simultaneous high-heat tasks and low-heat finishing. Commercial kitchens, cafeterias, and hospital foodservice lines benefit from a durable stainless steel exterior and service-focused design that minimizes downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let range cool. Remove grates, racks, and griddle plate. Scrape grease, wash parts with warm water and detergent. Clean oven interiors with non-abrasive cleaner; wipe fan area gently. Vacuum condenser and shelf. Rinse, dry surfaces; reassemble when dry. Inspect seals, burners; replace worn parts. Clean weekly and after heavy use to prevent fires, contamination, and breakdowns.#@@#Additional Info#@#Southbend’s 4601DC-5L-NG 60" Natural Gas Range delivers 273,000 BTU with nine burners, a 36" griddle, manual controls, two ovens (one convection), stainless steel exterior, adjustable legs, flue riser, NSF and CSA certifications, and four racks.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this 60" natural gas restaurant range delivers consistent thermal output with precise control across mixed cooking surfaces. Operators achieve 273,000 BTU total capacity with modular zones for simultaneous high-heat tasks and low-heat finishing. Commercial kitchens, cafeterias, and hospital foodservice lines benefit from a durable stainless steel exterior and service-focused design that minimizes downtime.
#@@# Multiple Cooking Zones#@#
Nine burners and a right-side griddle provide distinct heat sources to run pans, stock pots, and flat-top searing at once. The 37.00" cooktop depth accommodates large cookware and ensures consistent flame distribution.
#@@# Integrated Oven Options#@#
The unit includes one standard oven and one convection oven, both with battery spark ignition for reliable startup without building power. The spring-assisted, counterweight oven door reduces strain when handling heavy sheet pans.
#@@# High Total Output#@#
With 273,000 BTU, the range supports peak production demands and rapid recovery when multiple burners or the griddle operate simultaneously. This power suits busy restaurant lines, universities, and catering operations requiring fast throughput.
#@@# Serviceable Construction#@#
Stainless steel front, sides, and shelf with lift-off components simplify cleaning and maintenance, helping staff meet NSF and CSA compliance. Southbend designed the unit to qualify for Service First program coverage, streamlining parts and service logistics.
#@@# Ventilation And Stability#@#
A 22-1/2" flue riser with hi-shelf integrates ventilation and provides workspace above the range. Six-inch adjustable legs ensure safe, stable operation on uneven floors.
#@@# Capacity And Layout#@#
This range is designed to handle diverse cooking needs with its spacious oven capacity and included racks, making it ideal for batch preparation. The combination of burners, griddle, and dual ovens enhances workflow efficiency in professional kitchens.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and clean grates with a non-abrasive brush and warm, soapy water to maintain consistent flame. Degrease griddle surface after each shift using recommended cleaners and a scraper, then season per manufacturer instructions. Vacuum condenser and ventilation areas weekly to prevent heat buildup. Verify pilot ignition and battery spark modules monthly; replace batteries and worn seals promptly. Calibrate thermostats quarterly for accurate temperatures.