Handle peak service with a range built for continuous operation and precise control. This 60-inch gas unit pairs high-output burners and a large griddle to support simultaneous cooking tasks while maintaining consistent heat. Food service teams will increase throughput and maintain repeatable results under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and turn off valves before cleaning. Scrape grates and griddle of food debris; soak grates in warm, soapy water. Use non-abrasive cleaner and soft cloth on stainless steel front, sides, shelf and legs. Vacuum condenser area and clean flue riser shelf to remove grease. Wash oven cavities with approved degreaser, rinse, and dry. Inspect door seals and burners; replace damaged parts. Regular cleaning stops germs, reduces fire risk, lowers energy use, and prevents breakdowns.#@@#Additional Info#@#Southbend’s 4601DD-4GL 60" gas Ultimate Restaurant Range offers 273,000 BTU output, a 37" cooktop, two non-clog burners, a 36" griddle, dual ovens with spark ignition, stainless steel build, 6" adjustable legs, and a 22.5" flue riser.#@@#General Info#@#Description #@#
Handle peak service with a range built for continuous operation and precise control. This 60-inch gas unit pairs high-output burners and a large griddle to support simultaneous cooking tasks while maintaining consistent heat. Food service teams will increase throughput and maintain repeatable results under heavy use.
#@@# High Output Burners#@#
Four non-clog open burners deliver concentrated heat across the cooktop, each rated within the high BTU band to support rapid searing and quick boil cycles. Chefs achieve consistent pan temperatures and quick recovery during back-to-back service periods.
#@@# Right Griddle Plate#@#
A 36-inch griddle sits on the right side and offers .500-inch plate thickness for thermal mass that resists temperature drop during heavy loads. Staff can cook large volumes of proteins or breakfast items with even heat transfer across the surface.
#@@# Dual Oven Configuration#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition to maintain reliable startup without complex wiring. Kitchen teams gain flexibility to roast, bake, and hold multiple menu items simultaneously, increasing staging efficiency.
#@@# Stainless Construction#@#
Manufactured with stainless steel front, sides, shelf, and riser, the unit resists corrosion and simplifies sanitization routines. Maintenance crews will spend less time on surface care while preserving a professional appearance in the kitchen.
#@@# Vent Riser And Shelf#@#
A 22.5-inch flue riser with hi-shelf provides exhaust accommodation and a staging shelf for pans or utensils. Line cooks access an elevated work surface that reduces clutter on the primary counter and improves workflow ergonomics.
#@@# Adjustable Support Legs#@#
Six-inch adjustable legs allow fast leveling on uneven floors and stabilize the range under dynamic loads. Facilities personnel can set precise heights for integration with adjacent equipment and service counters.
#@@#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#@#Service teams should inspect burners weekly and remove debris to prevent clogging. Clean griddle plate after each shift with manufacturer-approved scraper and a mild, noncorrosive cleaner; cool to safe temperature before treatment. Degrease stainless steel surfaces using soft cloths and pH-neutral detergent to avoid finish damage. Verify thermostat calibration monthly and adjust per CSA specifications. Lubricate hinges and check 6" adjustable legs for secure leveling quarterly.