Stop sacrificing throughput for control. This commercial gas range delivers concentrated cooking power across a 60-inch footprint, combining high-BTU burners, a heavy-duty griddle, and dual ovens to support continuous service in restaurants, institutions, and high-volume kitchens. Operators gain reliable ignition systems and stainless steel construction that minimize downtime and simplify sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry to prevent corrosion. Degrease burners, griddle plate, and flue riser weekly to reduce fire risk. Clean condenser coils and inspect seals to improve efficiency and avoid breakdowns. Sanitize food-contact areas to stop sickness and maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4602AA-4GL 60" gas range offers 273,000 BTU with two non-clog burners, a 36" griddle, two ovens (one convection), battery spark ignition, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial gas range delivers concentrated cooking power across a 60-inch footprint, combining high-BTU burners, a heavy-duty griddle, and dual ovens to support continuous service in restaurants, institutions, and high-volume kitchens. Operators gain reliable ignition systems and stainless steel construction that minimize downtime and simplify sanitation.
#@@# Burners Performance#@#
Four non-clog open burners produce the core heat for rapid pan-to-pan turnover, delivering a combined 273,000 BTU to handle searing, boiling, and sautéing concurrently. Manual controls provide direct modulation, allowing chefs to adjust output instantly for consistent results.
#@@# Right Griddle#@#
A 36-inch griddle on the right side features a .500-inch thick plate for even heat distribution and reduced hot spots during long runs. The griddle supports high-capacity fryline tasks and withstands constant use while preserving surface flatness.
#@@# Dual Ovens#@#
One standard oven and one convection oven both utilize battery spark ignition to minimize pilot-related service issues and speed recovery after frequent loading. The ovens include three racks and a combined volume of 132.3 cubic feet to roast, bake, or hold multiple sheet pans simultaneously.
#@@# Durable Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and a cleanable surface that meets sanitation requirements for commercial kitchens. The heavy-duty build and 6-inch adjustable legs enable leveling on uneven floors, maintaining stability under load.
#@@# Vent and Riser#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation routing and provides a shelf for staging pans or small equipment, reducing clutter on the main workline. The riser aids in directing heat and exhaust while preserving counter space.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; scrape griddle with a metal scraper while warm and wipe with a damp cloth. Empty and clean grease trays after each shift to prevent flare-ups. Clean oven interiors weekly with manufacturer-approved cleaners and remove racks for soaking. Degrease stainless steel surfaces with a neutral detergent and soft cloth. Verify burner flame pattern and adjust air shutters for a blue, steady flame. Tighten fittings and check gaskets monthly.