Outfit a commercial kitchen for sustained high-volume cooking with a powerful 60-inch natural gas range that delivers 273,000 BTU and professional controls for precise heat management. Designed for operations that demand continuous throughput, this freestanding unit combines a four-burner cooktop with a right-side griddle and dual ovens to streamline workflows and reduce service time. Durable stainless steel construction and adjustable legs provide stability and simple integration into existing setups.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the valve. Remove grates and burners; soak in hot soapy water, scrub with a non-abrasive brush, rinse, and dry. Wipe stainless surfaces with mild detergent, rinse, and buff dry to prevent corrosion. Clean griddle with manufacturer-approved scraper and a warm water rinse. Vacuum condenser and flue riser monthly to remove grease. Check seals and tighten fittings. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 4602AA-3CL-NG 60" natural gas range offers 273,000 BTU with four burners, a 36" griddle, dual ovens (one convection), battery ignition, stainless steel exterior, adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Outfit a commercial kitchen for sustained high-volume cooking with a powerful 60-inch natural gas range that delivers 273,000 BTU and professional controls for precise heat management. Designed for operations that demand continuous throughput, this freestanding unit combines a four-burner cooktop with a right-side griddle and dual ovens to streamline workflows and reduce service time. Durable stainless steel construction and adjustable legs provide stability and simple integration into existing setups.
#@@# Four Burners#@#
Four commercial-grade non-clog burners deliver focused heat across the 37-inch cooktop, enabling simultaneous searing, boiling, and reducing without cross interference. Operators gain reliable output and fast recovery to maintain consistent production during peak periods.
#@@# Right Griddle#@#
A 36-inch griddle on the right side creates a dedicated flat-top zone for pancakes, eggs, and grilled sandwiches while keeping the burners free for pots and pans. Chefs achieve fast, even griddling across an expansive surface that supports large batch preparation.
#@@# Dual Ovens#@#
Two ovens include one standard oven and one convection oven, both with battery spark ignition for independent operation and predictable startup. Kitchen teams can roast, bake, and hold with better schedule flexibility and temperature control across different menu items.
#@@# Robust Construction#@#
Stainless steel front, sides, and hi-shelf flue riser provide corrosion resistance and a sanitary surface that meets heavy use demands in institutional and commercial settings. Staff perform routine cleaning more efficiently, reducing downtime and preserving appearance.
#@@# Precise Accessory Fit#@#
A 22-1/2 inch flue riser with shelf, spring-assisted counterweight oven doors, and six-inch adjustable legs accommodate ventilation requirements and uneven floors for secure, code-compliant installation. Maintenance crews appreciate the accessible layout and standardized components.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4602AA-3CL-NG range by cleaning burner ports weekly to prevent clogging. Inspect the griddle surface after each shift; scrape and season with a thin oil coat when cool. Empty crumb trays and clean oven interiors monthly with noncaustic cleaners. Verify the standing pilot and battery spark igniters monthly; replace batteries and test operation. Check door seals and adjust the 6" legs for level; tighten fasteners and clean stainless surfaces with mild detergent.