For high-volume kitchens needing precise control and uptime, this 60" gas restaurant range offers robust output and configurable cooking space. Designed for professionals, it ensures consistent performance across burners, a griddle, and dual ovens to handle peak service without reducing throughput. Its stainless-steel exterior, adjustable legs, and certifications ensure durability and compliance in institutional and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let surfaces cool. Clean grates and burners with soapy water; brush burner ports. Scrape griddle, degrease, rinse, and season. Vacuum condenser and backriser to remove grease. Use non-abrasive cleaner for oven interiors; wipe racks. Check door seals and legs; tighten hardware. Keep records to meet inspections, prevent fires, downtime, and foodborne illness.#@@#Additional Info#@#Southbend 4601DD-4GR 60" gas restaurant range delivers 273,000 BTU total with a 36,000 BTU griddle, two ovens with battery spark ignition, stainless steel exterior, 6" adjustable legs, 22.5" flue riser and NSF certification.#@@#General Info#@#Description #@#
For high-volume kitchens needing precise control and uptime, this 60" gas restaurant range offers robust output and configurable cooking space. Designed for professionals, it ensures consistent performance across burners, a griddle, and dual ovens to handle peak service without reducing throughput. Its stainless-steel exterior, adjustable legs, and certifications ensure durability and compliance in institutional and hospitality settings.
#@@# Commercial Output#@#
This range delivers 273,000 BTU, providing the heat needed for searing, boiling, and griddle work. It ensures steady energy during back-to-back service in restaurants, hotels, hospitals, and campus dining.
#@@# Burner Configuration#@#
Four non-clog burners and two surface burners maximize cooking flexibility while reducing downtime. Manual controls allow precise flame regulation for pans of different sizes.
#@@# Integrated Griddle#@#
A 36" griddle on the right side offers a flat-top surface for eggs, sandwiches, and proteins. Its .500" thick plate ensures even heat distribution and consistent cooking quality.
#@@# Dual Oven Arrangement#@#
The base includes one standard oven and one convection oven, both with battery spark ignition for reliability during power fluctuations. The convection oven speeds cooking and improves heat circulation for uniform results.
#@@# Construction And Serviceability#@#
With stainless-steel front, sides, and riser shelf, the unit resists corrosion and supports frequent cleaning. Lift-off grates and accessible components simplify maintenance and repairs.
#@@# Installation And Compliance#@#
The freestanding unit features a 22-1/2" flue riser with a hi-shelf, 6" adjustable legs for leveling, and cCSAus, CSA Flame, CSA Star, and NSF certifications. It qualifies for the Service First program for streamlined parts and service support.
Dimensions aid layout planning: 60.75" width, 59.5" height, 34" depth, 37.00" cooktop depth, and 132.3 cubic feet oven volume. Shipping weight is 1,075 pounds.
#@@#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 weekly for food debris and clear blockages with a soft brush to maintain 36,000 BTU output. Clean the 36" griddle surface after each use with a scraper and warm, soapy water; season per manufacturer instructions. Vacuum condenser and backriser vent monthly to prevent heat buildup. Check spring-assisted oven doors and counterweight hinges quarterly; lubricate pivot points and verify seals. Tighten 6" adjustable legs and level unit after relocation to ensure stable operation.