Stop sacrificing throughput for control. This 60" natural gas restaurant range ensures consistent thermal performance across a mixed cooktop and griddle, supporting high-volume production with precise temperature management. Built for commercial kitchens, it streamlines workflows with durable construction and service-oriented features.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow range to cool. Remove grates, racks, and crumb trays. Wash grates and racks in warm, soapy water; use a non-abrasive pad for the 1/2" griddle plate. Wipe stainless steel surfaces with mild detergent, rinse, and dry to prevent streaks. Clean oven interiors and vents; remove grease from the 22.5 flue riser and hi-shelf. Inspect door seals and burners; clear burner ports with a soft brush. Reassemble when all parts are dry and reconnect gas.#@@#Additional Info#@#Southbend's 4602AA-3GR-NG 60" Natural Gas Range offers 273,000 BTU, 37" cooktop with 4 burners, 36" griddle, 2 convection ovens, stainless steel front/sides, 22.5" flue riser, 6" legs, NSF/CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" natural gas restaurant range ensures consistent thermal performance across a mixed cooktop and griddle, supporting high-volume production with precise temperature management. Built for commercial kitchens, it streamlines workflows with durable construction and service-oriented features.
#@@# Four Non-Clog Burners#@#
Four sealed burners provide sustained heat for multicourse preparation and reduce maintenance downtime. The manual controls allow direct flame modulation for quick heat adjustments during peak service.
#@@# Right Griddle Plate#@#
The 36" right-side griddle offers a flat-top surface with .500" plate thickness for even heat distribution and consistent searing across large runs. It integrates with the burners to balance the cooktop and enable mixed-method cooking without interference.
#@@# Dual Oven Configuration#@#
A standard oven and convection oven enhance flexibility, enabling roasting and baking alongside forced-air convection for faster cooking and even coloration. Both ovens feature battery spark ignition for reliable lightoff, while spring-assisted doors reduce strain during tray handling.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and adjustable legs provide a corrosion-resistant exterior for frequent cleaning and continuous use. The durable design supports sanitation protocols for hospitals, schools, and hospitality operations while maintaining structural integrity.
#@@# High Total BTU Output#@#
The 273,000 BTU system delivers ample thermal capacity for high-volume operations, with 36,000 BTU on key components for intensive searing and griddle use. High output minimizes warm-up time and stabilizes setpoints under heavy loads, improving throughput.
#@@# Service And Venting Integration#@#
The flue riser and hi-shelf are designed to work seamlessly with ventilation and shelving plans, enhancing hood capture and simplifying installation.
#@@#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 clear carbon with a brass brush to maintain 36,000 BTU output. Grease trap drains daily and flush with hot water to prevent buildup. Calibrate griddle plate (.500\" thick) monthly; heat to operating temp and use a straight edge to verify flatness. Verify standing pilot and battery spark ignition operation before each shift; replace batteries annually. Tighten 6\" adjustable leg mounts and clean stainless steel surfaces with nonabrasive detergent.