Built to keep busy kitchens moving without sacrificing control, this 60-inch natural gas range combines high output and versatile cooking surfaces to streamline service. Operators benefit from four non-clog open burners rated within the 251,000 to 300,000 BTU class and a right-side griddle that handles continuous production while preserving precise temperature control. Heavy-duty stainless surfaces and robust ignition systems reduce downtime and simplify maintenance in institutional and commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and wipe burners with a soft brush and mild detergent, rinse and dry. Scrape griddle with a flat spatula while warm, then clean with warm soapy water and a non-abrasive pad. Vacuum debris from the flue riser and wipe stainless surfaces with a cloth and approved cleaner. Check oven door gaskets and clean racks in warm, soapy water. Clean condenser coils and vents to reduce energy use and prevent fires.#@@#Additional Info#@#Southbend’s 60" Natural Gas Ultimate Restaurant Range, model 4601DD-3CL-NG, offers 273,000 BTU from four burners and a 36" griddle, dual ovens, stainless steel build, 22.5" flue riser, 6" adjustable legs, and 132.3 cu.ft.#@@#General Info#@#Description #@#
Built to keep busy kitchens moving without sacrificing control, this 60-inch natural gas range combines high output and versatile cooking surfaces to streamline service. Operators benefit from four non-clog open burners rated within the 251,000 to 300,000 BTU class and a right-side griddle that handles continuous production while preserving precise temperature control. Heavy-duty stainless surfaces and robust ignition systems reduce downtime and simplify maintenance in institutional and commercial environments.
#@@# Burners With Griddle#@#
Four open burners deliver concentrated heat across a 37.00-inch cooktop area, enabling simultaneous high-volume cooking operations. A 36-inch griddle on the right provides a continuous flat top for searing and griddling without interrupting stove use.
#@@# High Combined Heat#@#
Unit outputs total 273,000 BTU, supplying rapid recovery for heavy pans and full sheet service. Kitchens achieve consistent results during peak periods and maintain set temperatures under sustained load.
#@@# Dual Oven Capacity#@#
Two ovens provide separate thermal zones: one standard oven and one convection oven, both with battery spark ignition for reliable starts without external power. Operators may roast in the convection cavity while baking or holding in the standard oven, increasing throughput and menu flexibility.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation protocols required by institutional operators. The 22-1/2-inch flue riser with hi-shelf adds a service shelf and a controlled vent path to maintain kitchen safety and clearance.
#@@# Serviceable Design#@#
Lift-off grates and non-clog burner design permit quick access for cleaning and inspection, reducing labor intervals between service windows. Spring-assisted counterweight oven doors and included racks speed loading and minimize operator strain.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for optimal 4-burner performance; shut off gas and cool equipment before service. Clean the griddle with a recommended scraper and neutral cleaner after each shift to prevent buildup. Degrease stainless steel surfaces with a soft cloth and mild detergent; rinse and dry to avoid streaks. Check door counterweights and hinges monthly, adjusting as needed. Level the unit and secure 6" adjustable legs quarterly.