Handle peak service with consistent heat and high throughput using a commercial gas range engineered for continuous operation and precise control. Designed for kitchens that demand reliable performance, this 60.75-inch unit delivers concentrated power across multiple cooking surfaces while integrating ovens for expanded capacity. Restaurant operators and institutional chefs will find the configuration optimized for simultaneous tasks and simplified workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates, griddle plate, oven racks and wash in hot, soapy water; degrease stubborn deposits with a food-safe solvent. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Clean burner ports with a soft brush; ensure ports and standing pilot are dry before relighting. Vacuum condenser and backriser area to remove grease. Inspect door seals and thermostatic controls regularly to prevent failures.#@@#Additional Info#@#Southbend’s 4602AA-2TR-NG 60.75" natural gas range offers 273,000 BTU with six burners, a 24" griddle, two convection ovens, stainless steel exterior, 22.5" flue riser, adjustable legs, and is NSF and CSA listed for high-volume foodservice.#@@#General Info#@#Description #@#
Handle peak service with consistent heat and high throughput using a commercial gas range engineered for continuous operation and precise control. Designed for kitchens that demand reliable performance, this 60.75-inch unit delivers concentrated power across multiple cooking surfaces while integrating ovens for expanded capacity. Restaurant operators and institutional chefs will find the configuration optimized for simultaneous tasks and simplified workflow.
#@@# Six High Burners#@#
Six open burners deliver focused, high-output cooking across the full top. Operators can sear, boil, and sauté on multiple pans at once without compromising temperature stability. Removable burner heads enable rapid cleaning and straightforward maintenance.
#@@# Griddle Right Section#@#
The 24-inch griddle on the right provides a continuous flat surface for high-volume griddle tasks. Grill, brown, and finish items efficiently while maintaining consistent griddle plate heat through a 1/2-inch thick plate designed for thermal mass and reduced cold spots.
#@@# Thermostatic Control#@#
Thermostatic controls allow precise temperature setting for both ovens and griddle functions. Chefs can reproduce recipes reliably and maintain target cooking conditions during peak service, reducing waste from overcooking.
#@@# Dual Convection Ovens#@#
Two convection ovens double baking and roasting capacity while promoting even heat distribution. Each oven ships with three racks and uses battery spark ignition to ensure rapid restart and consistent chamber temperatures.
#@@# Robust Stainless Exterior#@#
Stainless steel front, sides, and hi-shelf present a durable, serviceable exterior that resists corrosion in a commercial environment. The backriser with shelf organizes tools and supports ventilation while maintaining a professional kitchen footprint.
#@@# Service First Qualification#@#
This unit qualifies for an established service program that prioritizes uptime and scheduled maintenance documentation.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame patterns. Drain and clean the griddle grease trough daily; use a nonabrasive scraper and hot water with a neutral cleaner. Check thermostatic controls monthly; verify calibration against a traceable thermometer and adjust per manufacturer instructions. Tighten gas fittings quarterly and inspect seals for wear; replace damaged gaskets immediately to prevent leaks.