Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated cooking power and precise heat management across six high-output burners and a right-side griddle, enabling kitchens to execute multiple service lines without compromising consistency. Operators will gain predictable performance and durable construction designed for sustained commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range valve. Remove grates and wipe griddle with a scraper while warm; clean with a mild degreaser and rinse. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Clean ovens after cooldown: remove racks, wash with warm, soapy water, scrub interior, then dry. Inspect seals and burners for buildup; clear jets with proper tools. Perform weekly deep cleans to prevent fires, reduce breakdowns, lower energy use, and pass CSA and health inspections.#@@#Additional Info#@#Southbend’s 4601DD-2CR-NG 60" natural gas range offers 273,000 BTU from six burners and a 36" griddle, two ovens with battery spark ignition, a convection option, stainless steel exterior, 22½" riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range delivers concentrated cooking power and precise heat management across six high-output burners and a right-side griddle, enabling kitchens to execute multiple service lines without compromising consistency. Operators will gain predictable performance and durable construction designed for sustained commercial use.
#@@# Six Burners#@#
Six non-clog open burners provide immediate, high-intensity heat for simultaneous high-volume cooking. Chefs will light and adjust flames manually to match a range of techniques from rapid searing to steady simmering while maintenance teams benefit from lift-off grates for fast cleaning.
#@@# Right Griddle#@#
The integrated 36" griddle on the right side expands cookline versatility and handles continuous pancake, egg, and sandwich production. Staff will rely on the griddle surface to deliver uniform contact heat across large pans, reducing batch variability and speeding throughput.
#@@# Dual Ovens#@#
Two ovens include one standard oven and one convection oven, both with battery spark ignition for reliable start-up without complex wiring. Kitchen managers will use the convection cavity to shorten bake times and the standard oven for traditional roasting, increasing the net output of plated items per hour.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs resist corrosion and support frequent daily use in demanding environments. Maintenance crews will experience fewer access issues thanks to a durable chassis and accessible components, which lowers downtime and lifecycle service costs.
#@@# Flue Riser Shelf#@#
A 22-1/2" flue riser with hi-shelf supplies back-of-range storage and a raised work surface for small pans and holding trays. Line cooks will stage plating and maintain workflow organization while the elevated shelf helps keep counters clear for faster plate assembly.
#@@#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#@#Inspect burners and griddle daily; remove debris and soak burner heads in warm, soapy water weekly to prevent clogging. Clean oven interiors after service with nonabrasive solutions and a nylon brush. Wipe stainless steel surfaces with a damp cloth and mild detergent, then dry to prevent water spots. Verify gas connections and pilot operation monthly; tighten fittings and replace worn seals immediately. Calibrate thermostats quarterly and level the unit to ensure consistent cooking performance.