Built for high-production kitchens that demand consistent results, this 60-inch gas restaurant range delivers concentrated power and operational durability. Operators gain 273,000 BTU of total heat across a versatile workspace that balances two sealed burners with a full-length right griddle and dual ovens for continuous throughput. Managers benefit from stainless steel construction and service-oriented features that reduce downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut the main valve. Scrape the warm griddle with a scraper; wipe with a damp cloth and mild degreaser, then dry. Remove burners and wash grates in hot, soapy water; inspect ports and clear clogs with a soft brush. Clean oven interiors with approved cleaner; scrub racks and dry. Vacuum condenser and flue riser to remove debris. Sanitize food-contact surfaces. Check door seals and burners for wear. Perform daily grease removal to reduce fire risk and bacterial buildup.#@@#Additional Info#@#Southbend’s 4602AA-4TL 60" Gas Ultimate Restaurant Range offers 273,000 BTU with a 37" cooktop, two heavy-duty burners, a 36" griddle, two convection ovens, stainless steel exterior, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Built for high-production kitchens that demand consistent results, this 60-inch gas restaurant range delivers concentrated power and operational durability. Operators gain 273,000 BTU of total heat across a versatile workspace that balances two sealed burners with a full-length right griddle and dual ovens for continuous throughput. Managers benefit from stainless steel construction and service-oriented features that reduce downtime and simplify daily maintenance.
#@@# Burners With Griddle#@#
Four non-clog burners paired with standard grates provide immediate, even heat for pans and pots, while the right-side griddle spans the cooktop for flat-top searing and breakfast service. Chefs control output manually to match high-volume ticket demands and transition seamlessly between frying and griddling without stage changes.
#@@# Convection Oven Capacity#@#
One convection oven with battery spark ignition produces consistent air circulation for uniform baking and roasting, improving batch-to-batch repeatability. Kitchen staff can load three included racks to expand cooking volume while maintaining product quality.
#@@# Standard Oven Reliability#@#
A standard oven with battery spark ignition supports hold, roast, and finishing tasks independent of convection operations, enabling parallel workflows. The spring-assisted, counterweight door reduces operator strain and protects interior temperature stability during loading.
#@@# Heavy Duty Construction#@#
The stainless steel front, sides, shelf, and a 22.5-inch flue riser with hi-shelf resist corrosion and facilitate washdown procedures for hygiene compliance. Six-inch adjustable legs allow precise leveling on irregular floors to maintain safe operation and consistent gas pressure distribution.
#@@# Service Friendly Design#@#
The unit qualifies for a Service First Program and incorporates service-forward elements such as lift-off components and accessible ignition systems to minimize repair time.
#@@#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 daily and remove debris for consistent flame and heat. Clean the griddle surface after each service with a scraper and neutral cleaner; season per guidelines to prevent corrosion. Degrease oven interiors weekly with high-temperature detergents and wash racks separately. Vacuum the condenser and flue riser monthly for proper airflow. Check gas connections and pilot for leaks; tighten fittings and replace faulty valves.