Deliver consistent, heavy-duty cooking performance without compromises. This 60-inch gas restaurant range combines a multi-zone cooktop, a full-width griddle, and dual ovens to support continuous service and complex menus. Chefs maintain steady output with 273,000 BTU of distributed heat and robust stainless-steel construction designed for commercial schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and burners; soak in warm, soapy water and scrub. Wipe stainless steel with mild detergent and a soft cloth; rinse and dry to avoid streaks. Degrease the griddle with a scraper, apply cleaner, and season as instructed. Clean oven interiors and racks with oven cleaner; inspect and clean flue riser and vents to prevent grease buildup. Regular cleaning reduces bacteria, fire risk, energy use, and repairs.#@@#Additional Info#@#Southbend's 4601DD-3TR 60" gas range delivers 273,000 BTU with four burners, a 36" griddle, one standard oven, and one convection oven.#@@#General Info#@#Description #@#
Deliver consistent, heavy-duty cooking performance without compromises. This 60-inch gas restaurant range combines a multi-zone cooktop, a full-width griddle, and dual ovens to support continuous service and complex menus. Chefs maintain steady output with 273,000 BTU of distributed heat and robust stainless-steel construction designed for commercial schedules.
#@@# Burners With Grates#@#
Four non-clog open burners provide concentrated heat for pans and rapid temperature response while operating on natural gas. Chefs achieve reliable, repeatable results, and maintenance teams can easily access lift-off components for straightforward cleaning.
#@@# Right Griddle Section#@#
A 36-inch griddle on the right side expands flat-top capacity for searing, griddling, and short-order production without requiring separate equipment. Operators control griddle temperatures with the same thermostatic system used throughout the unit, ensuring consistent plate-to-plate performance.
#@@# Dual Oven Configuration#@#
The range includes one standard oven and one convection oven, each equipped with battery spark ignition to minimize ignition downtime. Kitchen staff can execute simultaneous baking, roasting, or holding tasks while preserving oven-specific temperature profiles.
#@@# Heavy-Duty Construction#@#
The stainless-steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and allow precise leveling on uneven floors. Technicians appreciate the durable build that reduces sheet replacement frequency and simplifies sanitation procedures.
#@@# Exhaust Riser And Shelf#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation routing and offers a raised staging area for pans and items in waiting. Line cooks enhance workflow by staging plated items above the cooktop without compromising back-of-house circulation.
#@@#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#@#For commercial kitchens, follow a maintenance protocol to ensure performance and safety. Inspect burners and grates weekly; remove carbon deposits with a brass brush and mild solvent. Clean the 36" griddle surface after each shift with a scraper and warm water; season per manufacturer instructions. Vacuum the condenser and flue riser monthly to prevent heat buildup. Verify thermostat calibration quarterly and replace faulty gaskets or pilot components immediately for consistent operation.