Power through peak service with a commercial range built for relentless schedules and exacting kitchens. This heavy-duty gas range delivers 273,000 BTU of combined heat and a versatile cooktop layout that supports simultaneous high-volume production and precise temperature control. Operators gain consistent results across multiple stations without sacrificing uptime or service speed.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Scrape griddle and remove burner caps; wash parts with warm water and mild detergent. Clean stainless surfaces with non-abrasive cleaner and soft cloth. Vacuum condenser and backriser to remove grease; degrease vents and hood weekly. Inspect door seals and burners; replace worn parts. Rinse and dry all components thoroughly. Follow CSA and NSF maintenance schedules to prevent fires, contamination, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's 4601DD-7R 60" gas range offers 273,000 BTU with eight non-clog burners, a 36" griddle, two manual-control ovens, stainless steel exterior, 6" adjustable legs, and 22.5" flue riser. NSF and CSA certified.#@@#General Info#@#Description #@#
Power through peak service with a commercial range built for relentless schedules and exacting kitchens. This heavy-duty gas range delivers 273,000 BTU of combined heat and a versatile cooktop layout that supports simultaneous high-volume production and precise temperature control. Operators gain consistent results across multiple stations without sacrificing uptime or service speed.
#@@# Cooktop Capacity#@#
Eight non-clog open burners and a 37-inch cooktop provide expansive cooking real estate for pans and stockpots. Chefs maintain high throughput by staging multiple items across burners while preserving individual flame adjustment for precise heat management.
#@@# Right Griddle#@#
A 36-inch griddle positioned on the right integrates flat top cooking into the same footprint, enabling continuous griddle service alongside open flame tasks. Kitchens reduce changeover time and consolidate workflows by finishing sandwiches, eggs, and pancakes without moving product to separate equipment.
#@@# Dual Oven System#@#
The unit pairs one standard oven and one convection oven, each with battery spark ignition, to handle baking and roasting concurrently. Culinary teams expand menu flexibility and control cook profiles by assigning different thermal modes to parallel production streams.
#@@# Rugged Construction#@#
Stainless steel front, sides, shelf, and a 22.5-inch flue riser resist corrosion and allow aggressive cleaning protocols in commercial environments. Maintenance crews limit downtime with robust surfaces that withstand daily scrubbing and high heat exposure.
#@@# Service And Compliance#@#
The range carries NSF and CSA certifications and qualifies for a manufacturer service program, ensuring regulatory alignment and access to prioritized support. Facility managers minimize compliance risk and streamline repair planning through documented certification and service 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#@#Inspect burner ports weekly and remove debris with a soft brush to maintain consistent flame patterns and heat output. Rotate griddle seasoning after every heavy use and scrape with a stainless steel scraper while warm. Verify door hinges and spring-assisted counterweights monthly; lubricate pivot points with food-grade lubricant. Clean condenser and flue riser quarterly to prevent heat buildup. Test manual controls and standing pilots before each service day to ensure reliable operation.