Built to keep high-volume kitchens running with consistent heat and precise control, this commercial natural gas range delivers robust output and versatile cooking capacity for demanding food service operations. The unit combines four heavy-duty burners, a 36-inch griddle, and dual ovens into a single 60-inch footprint to maximize throughput without compromising control. Operators receive reliable ignition systems, large cooking surfaces, and a stainless steel exterior engineered for frequent use and fast cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Degrease griddle with a commercial griddle cleaner, scrape residue while warm, then wipe with a damp cloth. Clean oven interiors with manufacturer-approved cleaner and rinse thoroughly. Vacuum condenser and backriser vents; wipe stainless steel surfaces with mild detergent, then polish. Verify seals and burners operate before restoring power and gas.#@@#Additional Info#@#Southbend's 60" Natural Gas Ultimate Restaurant Range, model 4602AA-3TR-NG, offers 36,000 BTU from four burners, a 36" griddle, two convection ovens, stainless steel exterior, and 132.3 cu. ft.#@@#General Info#@#Description #@#
Built to keep high-volume kitchens running with consistent heat and precise control, this commercial natural gas range delivers robust output and versatile cooking capacity for demanding food service operations. The unit combines four heavy-duty burners, a 36-inch griddle, and dual ovens into a single 60-inch footprint to maximize throughput without compromising control. Operators receive reliable ignition systems, large cooking surfaces, and a stainless steel exterior engineered for frequent use and fast cleaning.
#@@# Four Heavy Burners#@#
Four open burners provide immediate high-heat performance across a broad range of cooking tasks, enabling simultaneous searing and simmering. Each burner resists clogging and pairs with standard grates to support heavy pots and pans without instability.
#@@# Large Right Griddle#@#
A 36-inch griddle on the right side delivers an expansive flat top for continuous production of eggs, sandwiches, and hot plates. Thick .500-inch plate construction retains heat for uniform cooking and reduces cold spots during peak service.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven offer flexible thermal profiles for baking, roasting, and holding multiple product lines. Both ovens use battery spark ignition to ensure consistent light-off while standing pilot support maintains reliable operation.
#@@# Thermostatic Controls#@#
Precision thermostatic controls allow operators to set and maintain target temperatures for both cooktop and ovens, improving consistency across shifts. Simple control layouts reduce training time and support reproducible results for food service teams.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, back riser, and shelf provide a durable exterior that withstands constant use and simplifies sanitation. Six-inch adjustable legs enable secure leveling on uneven floors to preserve flue alignment and operational safety.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and remove debris to prevent clogging and ensure consistent flame patterns. Clean griddle surface after each shift with a scraper and food‑safe solvent; season per manufacturer instructions to maintain a uniform cook surface. Verify thermostatic controls and ignition batteries monthly and replace components showing wear. Tighten 6" adjustable legs and confirm unit remains level. Degrease stainless steel exteriors with a neutral cleaner and polish to inhibit corrosion.