Built for high-volume kitchens that demand consistent heat and uninterrupted service, this 60-inch natural gas restaurant range delivers a combined output of 273,000 BTUs, effectively handling back-to-back ticket times without compromise. Operators will benefit from a versatile cookline featuring nine burners and an integrated right-side griddle, designed to maintain precise heat across multiple pans and griddle zones. Service teams enjoy simplified maintenance features and commercial certifications that support compliance and maximize uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off valves. Remove grates and burners; soak in warm water with degreaser for 10–20 minutes. Scrub griddle with a non-abrasive pad and stainless-safe cleaner, then season. Vacuum condenser and backshelf vent to remove grease. Wipe stainless surfaces with mild soap and a lint-free cloth; rinse and dry. Inspect door seals and legs; tighten fasteners. Clean oven interiors after cooling with approved oven cleaner.#@@#Additional Info#@#Southbend’s 4601DC-5R-NG 60" natural gas range offers 273,000 BTU from nine burners and a 36" griddle, with manual controls, dual ovens, battery spark ignition, spring-assisted doors, stainless steel build, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and uninterrupted service, this 60-inch natural gas restaurant range delivers a combined output of 273,000 BTUs, effectively handling back-to-back ticket times without compromise. Operators will benefit from a versatile cookline featuring nine burners and an integrated right-side griddle, designed to maintain precise heat across multiple pans and griddle zones. Service teams enjoy simplified maintenance features and commercial certifications that support compliance and maximize uptime.
#@@# Burners Configuration#@#
Nine non-clog burners provide distributed heat control across a 37-inch cooktop, enabling simultaneous high-heat searing and low-heat simmering. The design minimizes flame interruption and facilitates cleaning, preserving production flow during peak service hours.
#@@# Griddle Integration#@#
A 36-inch griddle on the right side offers an expansive flat-top cooking area for proteins and breakfast items, ensuring consistent surface temperature across the plate. Engineers have sized the griddle to accommodate heavy-volume outputs while preserving the utility of adjacent burners.
#@@# Oven Versatility#@#
The unit includes one standard oven and one convection oven, both equipped with battery spark ignition to reduce reliance on a fixed electrical supply. Convection airflow shortens cooking cycles and enhances product consistency for sheet pans and trays.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser provide corrosion resistance and straightforward sanitation. Engineers specified 6-inch adjustable legs to level the range on uneven kitchen floors, supporting rigorous daily use.
#@@# Controls and Access#@#
Manual control knobs and spring-assisted counterweight oven doors ensure tactile, reliable operation under continuous use. Four included racks and a 13-inch oven bottom depth maximize interior capacity while maintaining organized staging.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove debris to prevent clogging and uneven heat. Clean the 36" right griddle daily with a stainless scraper, then wipe with a damp cloth and approved cleaner to avoid residue. Flush oven cavities monthly; remove racks, soak in warm, soapy water, and dry to prevent rust. Verify pilot and battery spark ignition weekly; replace batteries as needed. Check door counterweights and hinges quarterly; adjust tension for seal integrity.