Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power, precise heat management, and multi-function capability to keep high-volume kitchens moving without sacrificing consistency. Operators gain integrated griddle performance alongside nine high-output burners and dual ovens for simultaneous production across multiple stations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut gas supply. Scrape grates, burners, and griddle of food debris; remove racks and wash in warm, soapy water. Clean oven interiors with a non-abrasive degreaser and soft cloth; rinse and dry. Vacuum condenser and check vents to prevent grease buildup. Inspect seals and replace if cracked. Follow CSA and NSF guidelines. Regular cleaning stops sickness, reduces fire risk, lowers energy use, extends equipment life, and helps pass inspections.#@@#Additional Info#@#Southbend's 4601DD-5L 60" gas range offers 273,000 BTU from nine burners, a 36" griddle, two ovens (one convection), battery spark, standing pilot ignition, stainless steel build, 22½" flue riser with shelf, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power, precise heat management, and multi-function capability to keep high-volume kitchens moving without sacrificing consistency. Operators gain integrated griddle performance alongside nine high-output burners and dual ovens for simultaneous production across multiple stations.
#@@# Nine High Burners#@#
Nine open burners provide proportional heat across the cooktop, producing a combined 273,000 BTU that accelerates boil times and supports multiple pans concurrently. Chefs control each zone manually for immediate response to culinary demands and sustained output during peak service.
#@@# Right Griddle Section#@#
A full 36-inch griddle on the right side converts a portion of the top into continuous flat-top cooking, enabling searing, griddling, and bulk breakfast production without additional equipment. Griddle integration reduces countertop clutter and shortens plating intervals by centralizing high-volume hotplate tasks.
#@@# Dual Oven Configuration#@#
Two ovens include a standard oven and a convection oven, each with battery spark ignition for independent operation and rapid recovery between cycles. Teams can roast, bake, or hold cooked items in one cavity while actively baking or finishing in the other, increasing scheduling flexibility.
#@@# Stainless Exterior Build#@#
Stainless steel front, sides, shelf, and flue riser deliver corrosion resistance and streamlined cleaning for rigorous daily sanitation routines. The welded surfaces and hygienic seams support compliance with NSF and CSA listings and simplify maintenance for food service staff.
#@@# Service-Oriented Design#@#
A 22-1/2 inch flue riser with hi-shelf provides elevated storage and ventilation management to keep work surfaces organized and exhaust flow consistent. Southbend engineering qualifies this unit for a Service First program that reduces downtime through expedited parts and support pathways.
#@@#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-5L regularly to ensure consistent performance and compliance. Inspect and clean burner ports weekly; remove debris with a nonmetal brush and verify flame pattern. Degrease griddle and stainless surfaces after each service using a PH-neutral cleaner; avoid abrasives. Check oven gaskets and door alignment monthly; tighten hinges and adjust seals as needed. Schedule annual CSA-certified inspection and calibrate thermostats quarterly.