Stop sacrificing throughput for control. This 60-inch gas commercial range combines intensive output with precise manual controls, delivering 273,000 BTU of cooking power across a nine-burner cooktop and a right-side griddle to sustain continuous service in high-demand kitchens. Operators benefit from reliable ignition, heavy-duty construction, and field-adjustable support that keep production steady and maintenance predictable.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply before cleaning. Scrape grates and griddle while warm to remove grease; wipe with a cloth and mild degreaser. Remove racks and wash in hot, soapy water; rinse and dry. Vacuum condenser coils and clear flue riser debris monthly to improve efficiency and reduce fire risk. Inspect seals and replace worn gaskets. Sanitize food-contact surfaces with approved sanitizer. Document cleaning dates to pass inspections and prevent breakdowns.#@@#Additional Info#@#Southbend’s 4601DD-5R 60" gas range offers 273,000 BTU, nine burners, a 36" griddle, and two ovens (one convection) with battery spark ignition.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas commercial range combines intensive output with precise manual controls, delivering 273,000 BTU of cooking power across a nine-burner cooktop and a right-side griddle to sustain continuous service in high-demand kitchens. Operators benefit from reliable ignition, heavy-duty construction, and field-adjustable support that keep production steady and maintenance predictable.
#@@# Burners With Griddle#@#
Install a configuration that places nine non-clog open burners alongside a 36-inch griddle on the right, enabling simultaneous high-heat stovetop work and flat-top cooking. Chefs receive concentrated power for searing, boiling, and griddle work without cross-interference, enhancing line throughput.
#@@# Heavy Duty Construction#@#
Specify full stainless steel front, sides, and shelf to resist corrosion and simplify sanitation routines in institutional environments. Kitchen staff accomplish daily cleaning faster and reduce surface wear compared to painted or coated assemblies.
#@@# Dual Ovens Included#@#
Provide a standard oven and a convection oven, each with battery spark ignition to ensure independent oven operation and recovery during peak periods. Culinary teams execute baking, roasting, and holding tasks concurrently, expanding menu flexibility without additional footprint.
#@@# Precise Oven Doors#@#
Rely on spring-assisted, counterweight oven doors for controlled access and operator safety during rapid cycling. Line cooks handle pans with reduced wrist stress and experience fewer accidental slams that cause heat loss.
#@@# Adjustable Support Legs#@#
Level the range quickly using 6-inch adjustable legs to maintain stable cooking planes on uneven floors common in older facilities. Maintenance crews perform installations faster, and auditors find consistent alignment with health and safety standards.
#@@#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 and griddle daily for debris; soak grates in warm, soapy water, then scrub with a nonabrasive pad. Clean grease traps after each service; measure capacity in gallons and record disposal volumes. Verify pilot and spark ignition before shifts; replace faulty thermocouples. Clean oven interiors weekly with approved cleaners and wash racks thoroughly. Degrease stainless steel with mild detergent and a soft cloth, wiping with the grain.