Stop sacrificing throughput for control. This commercial gas range delivers targeted heat, staged cooking capacity, and integrated griddle performance to keep service consistent during peak periods. Designed for high-volume operations, it balances powerful burners with dual oven flexibility to support varied menu demands while maintaining regulatory certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply at valve. Remove grates and clean with degreasing detergent; rinse and air dry. Scrape griddle debris, apply non-abrasive cleaner, rinse and buff. Vacuum condenser coils and wipe stainless surfaces with mild soap; dry to prevent corrosion. Check and clean vent flue riser to remove grease buildup. Inspect door seals and adjust 6" legs for level. Perform daily wipe down and weekly deep clean to reduce microbes, fire risk, and maintenance costs.#@@#Additional Info#@#Southbend’s 60" Natural Gas Ultimate Restaurant Range, model 4601DD-2TR-NG, offers 36,000 BTU per burner across six burners, a 36" griddle, two ovens, stainless steel exterior, and a total rating of 273,000 BTU for heavy kitchen use.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers targeted heat, staged cooking capacity, and integrated griddle performance to keep service consistent during peak periods. Designed for high-volume operations, it balances powerful burners with dual oven flexibility to support varied menu demands while maintaining regulatory certifications.
#@@# Six Burners#@#
Six open burners provide immediate, high-BTU output for simultaneous heavy-duty cooking. Each burner resists clogging under continuous use, allowing staff to maintain steady pan rotation without frequent interruptions.
#@@# Right Griddle#@#
A 36" griddle sits on the right side of the cooktop to handle high-throughput griddle items and reduce cross-line traffic. The griddle pairs with burners to allow parallel searing and griddling workflows, increasing line efficiency during service.
#@@# Dual Ovens#@#
Two oven cavities offer standard and convection options, each with battery spark ignition to eliminate reliance on external power during intermittent outages. Teams can roast, bake, or hold items in separate temperature zones, reducing staging time and minimizing flavor transfer.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf deliver structural rigidity and meet sanitation expectations for commercial kitchens. Staff can perform daily cleaning and spot maintenance with confidence in corrosion resistance and durable surfaces.
#@@# Adjustable Support#@#
Six-inch adjustable legs enable secure leveling on uneven floors to maintain safe equipment alignment and consistent oven performance. Technicians can calibrate installation quickly to ensure proper ventilation and service access.
#@@# Vent And Riser#@#
A 22.5" flue riser with hi-shelf integrates ventilation routing and provides convenient shelving for prep or staging. Operators gain additional workspace while the riser channels exhaust to existing hood systems for compliant installation.
#@@#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 then brush burner ports to maintain flame pattern and heat consistency. Clean grates and stainless surfaces with nonabrasive detergent and warm water; rinse and dry thoroughly to prevent corrosion. Verify gas connections and manual valves monthly for leaks using approved detector fluid. Level the unit and adjust the 6" adjustable legs to distribute weight evenly. Replace worn gaskets and test CSA-certified controls after service.