Stop sacrificing capacity for control. This 60" natural gas restaurant range delivers concentrated power across four non-clog burners and a full-width right griddle, supporting continuous cooking without performance loss. Operators will maintain production flow with two ovens that handle baking, roasting, and holding duties, while the heavy-duty stainless steel exterior resists wear in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at supply. Remove grates and racks. Scrape excess grease from griddle and burners; collect residues in a pan. Clean burners and oven interiors with mild detergent and warm water; rinse and dry thoroughly. Vacuum condenser and backriser area; wipe stainless surfaces with non-abrasive cleaner. Inspect door seals and legs; tighten fasteners. Perform weekly deep clean to prevent fires, avoid breakdowns, and ensure food safety and CSA compliance.#@@#Additional Info#@#The Southbend 4602AA-3TL-NG 60" natural gas range offers 36,000 BTU, four non-clog burners, a 36" griddle, two convection ovens, a standard oven, stainless steel build, 6" adjustable legs, and NSF/CSA listings.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60" natural gas restaurant range delivers concentrated power across four non-clog burners and a full-width right griddle, supporting continuous cooking without performance loss. Operators will maintain production flow with two ovens that handle baking, roasting, and holding duties, while the heavy-duty stainless steel exterior resists wear in busy kitchens.
#@@# Burners With Griddle#@#
Four sealed non-clog burners deliver focused 36,000 BTU output on the cooktop, while the integrated 36" griddle provides an even, direct-heat searing surface suited for high-volume breakfast and short-order service. Chefs will benefit from consistent heat distribution and simplified maintenance thanks to standard grates and service-accessible components.
#@@# Convection Oven Unit#@#
The unit includes one convection oven with battery spark ignition that forces hot air circulation for uniform baking across trays. Kitchen staff can reduce cook times and achieve repeatable results for pastries, proteins, and bulk items with the convection function, enhancing efficiency.
#@@# Standard Oven Assembly#@#
A separate standard oven with battery spark ignition supports traditional roasting and holding applications and pairs with the convection oven to expand simultaneous cooking capacity. Teams will manage different menu items without scheduling conflicts, increasing throughput and menu flexibility.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and a 22-1/2" flue riser with hi-shelf create a corrosion-resistant exterior and functional back shelf for staging pans or tools. Facility managers will find the robust build simplifies sanitation protocols and lowers long-term replacement costs.
#@@# Service-Ready Design#@#
The range qualifies for the manufacturer Service First program and features six-inch adjustable legs for leveling on uneven floors, aiding installation and maintenance.
#@@#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 burners weekly and clear food debris to prevent clogging; remove grates and soak in warm, soapy water, then air dry before reassembly. Clean the 36" griddle with a scraper while warm, apply food‑grade oil after cooling to prevent corrosion. Vacuum condenser and flue riser access points monthly to maintain airflow. Verify door seals and spring‑assisted counterweight operation quarterly and replace worn gaskets. Level unit using 6" adjustable legs and document service dates.