Handle high-volume cooking demands with consistency and control. This 60" natural gas restaurant range delivers 273,000 BTU total output across four burners, a 36" griddle, a standard oven, and a convection oven, enabling multiple menu stations at once. Stainless-steel construction and certifications ensure reliable operation in restaurants, institutions, and hospitality facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates, racks and grease trays; soak in hot, soapy water and scrub with a non-abrasive pad. Clean griddle with manufacturer-approved griddle cleaner and a flat scraper while warm. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Vacuum condenser and hood vents to remove grease. Inspect burner ports and pilot; clear clogs with a soft brush. Verify dry before reconnecting gas and power.#@@#Additional Info#@#Southbend 4601DD-3CR-NG 60" Natural Gas Range delivers 273,000 BTU with 4 burners, 36" griddle, 2 ovens, stainless steel exterior, 6" legs, NSF, cCSAus, CSA certifications, 4 racks, and 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Handle high-volume cooking demands with consistency and control. This 60" natural gas restaurant range delivers 273,000 BTU total output across four burners, a 36" griddle, a standard oven, and a convection oven, enabling multiple menu stations at once. Stainless-steel construction and certifications ensure reliable operation in restaurants, institutions, and hospitality facilities.
#@@# Four Non-Clog Burners#@#
Each burner provides sustained heat for high-turnover tasks, supporting pans across cooking zones. Lift-off components allow quick cleaning and maintenance, reducing downtime.
#@@# Right Griddle Surface#@#
The 36" griddle offers a flat-top surface for searing and contact cooking, ideal for eggs, sandwiches, and proteins. Direct gas heating ensures uniform thermal transfer for consistent results.
#@@# Dual Oven Configuration#@#
A standard oven and convection oven enable simultaneous baking and roasting, maximizing throughput and menu flexibility. Convection airflow shortens cook times and ensures even browning for batch production.
#@@# Durable Stainless Construction#@#
Stainless front, sides, and hi-shelf resist corrosion and support aggressive cleaning protocols. Material selection ensures durability under heavy use and thermal cycles.
#@@# Controls And Ignition#@#
Manual controls and battery spark ignition provide simple operation and reliable startup. Standing pilot burners offer immediate heat, while the spark system reduces ignition failures.
#@@# Service And Compliance#@#
NSF, cCSAus, CSA Flame, and CSA Star certifications meet foodservice equipment standards. Service First program eligibility ensures prioritized maintenance and parts support to minimize interruptions.
Overall dimensions include a 60.75" width, 34" depth, and 6" adjustable legs for leveling on uneven floors. The 1,075-pound weight reflects heavy-duty construction for daily use in restaurants, schools, hospitals, bars, and university dining operations.
#@@#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#@#Maintain the Southbend 4601DD-3CR-NG range by cleaning burner ports weekly with a soft brush to prevent clogging and ensure consistent flame. Inspect and wipe stainless steel surfaces daily with a nonabrasive cleanser; rinse and dry to avoid streaks. Degrease griddle plates after each shift and season per manufacturer instructions. Verify oven door gaskets monthly and replace worn seals. Check pilot and spark ignition components quarterly and adjust gas pressure to specification.