Built to support continuous service in high-demand kitchens, this 60-inch natural gas restaurant range combines high output with rugged construction to keep line cooks efficient. Operators achieve consistent results across six heavy-duty burners and a 36-inch right griddle, while two ovens enhance cooking capacity for simultaneous batch work. Service teams minimize downtime thanks to durable stainless surfaces and a flue riser with a hi-shelf that organizes workflow and venting.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let unit cool completely. Remove grates and racks; soak in warm water with a degreasing detergent. Scrub burners and griddle with a non-abrasive pad; clear ports with a soft wire if clogged. Wipe stainless surfaces with mild cleaner, rinse, and dry to prevent corrosion. Vacuum condenser and backriser areas to remove grease and debris. Inspect door seals and replace if worn. Clean weekly to reduce pathogens, lower fire risk, improve efficiency, and pass CSA inspections.#@@#Additional Info#@#Southbend’s 4602AA-2RR-NG 60" natural gas range offers 273,000 BTU, six non-clog burners, a 36" griddle, dual ovens (one convection), battery spark ignition, stainless steel front, 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built to support continuous service in high-demand kitchens, this 60-inch natural gas restaurant range combines high output with rugged construction to keep line cooks efficient. Operators achieve consistent results across six heavy-duty burners and a 36-inch right griddle, while two ovens enhance cooking capacity for simultaneous batch work. Service teams minimize downtime thanks to durable stainless surfaces and a flue riser with a hi-shelf that organizes workflow and venting.
#@@# Burners Performance#@#
Six non-clog open burners deliver a broad heat range across a 37-inch cooktop, enabling multiple pans to be used simultaneously without power loss. Chefs benefit from fast boil and reliable simmer control for diverse menu demands.
#@@# Right Griddle Section#@#
A 36-inch griddle on the right provides a continuous flat top for high-throughput grilling and searing tasks. Staff can achieve large batch production of grilled items while maintaining a consistent surface temperature.
#@@# Oven Capacity#@#
Two ovens include one standard oven and one convection oven, both featuring battery spark ignition for dependable lighting. Kitchens increase throughput by running baking and roasting in parallel with independent controls.
#@@# Durable Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser offer corrosion resistance and easy cleaning for daily service schedules. Maintenance teams benefit from accessible surfaces and lift points that reduce labor time.
#@@# Stability and Leveling#@#
Six-inch adjustable legs allow precise leveling on uneven floors to maintain safe cookware seating and consistent oven performance. Installers can level the range quickly to meet service and safety requirements.
#@@# Controls and Safety#@#
Manual controls and spring-assisted, counterweight oven doors provide tactile feedback and controlled access to oven cavities. Operators appreciate predictable control response and safer door operation during peak service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly and remove debris to maintain consistent flame and heat distribution. Clean stainless steel surfaces with mild detergent and soft cloth; rinse and dry to prevent corrosion. Verify pilot and spark ignition components monthly; replace worn parts per manufacturer guidelines. Level unit and confirm 6" adjustable legs secure to maintain proper ventilation. Record service dates and observe NSF and CSA recommendations for safety compliance.