Stop sacrificing flexibility for throughput. This 60-inch gas restaurant range provides consistent high-output cooking across nine burners and dual ovens, designed to withstand heavy service while ensuring control and uptime. Chefs benefit from rapid heat, a broad cooking surface, and oven versatility in a single freestanding unit tailored for daily commercial demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the unit cool. Remove grates, racks and grease trays; soak in warm, soapy water and scrub with non-abrasive pads. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean griddle with manufacturer-approved scraper and apply thin oil layer. Vacuum condenser area and check burners for clogs; clear debris with a soft brush. Inspect door seals and legs; tighten fasteners. Perform weekly deep clean to reduce bacteria, fire risk, and equipment wear.#@@#Additional Info#@#Southbend's 4602AA-5R 60" gas range offers 273,000 BTU with nine burners, a 36" griddle, dual ovens (one convection), battery spark ignition, stainless steel exterior, 6" adjustable legs, CSA and NSF certifications, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Stop sacrificing flexibility for throughput. This 60-inch gas restaurant range provides consistent high-output cooking across nine burners and dual ovens, designed to withstand heavy service while ensuring control and uptime. Chefs benefit from rapid heat, a broad cooking surface, and oven versatility in a single freestanding unit tailored for daily commercial demands.
#@@# Burners With Griddle#@#
Nine non-clog open burners generate primary cooktop heat and accommodate various pan sizes across a 37.00-inch cooking surface, enabling simultaneous high-volume production. The right-side griddle integrates seamlessly with the burner bank to deliver direct griddle searing and efficient griddle-to-burner workflows without compromising workspace.
#@@# Dual Oven Configuration#@#
Two oven cavities offer distinct cooking modes: one standard oven and one convection oven, both equipped with battery spark ignition for reliable starts even when utilities fluctuate. Teams can roast, bake, and hold separate items simultaneously, reducing cycle times and enhancing menu throughput.
#@@# High Heat Output#@#
This unit produces a total of 273,000 BTU, concentrating power where kitchens need it most to sear, boil, and maintain high-volume pans. Operators can meet peak service demands without extended recovery times, ensuring consistent line speed during busy periods.
#@@# Robust Construction#@#
The stainless steel front, sides, and high shelf resist corrosion and simplify sanitation routines under commercial cleaning protocols. Six-inch adjustable legs allow for precise leveling on uneven floors, maintaining safe and stable operation in bustling kitchens.
#@@# Vent And Riser#@#
A 22-1/2 inch flue riser with a high shelf channels combustion products efficiently and provides elevated storage for utensils or pans, optimizing vertical space. The specified riser dimensions integrate with most kitchen ventilation plans while maintaining ergonomic shelf access for prep and staging needs.
#@@#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 and griddle daily; remove debris and verify flame quality to prevent hotspots. Clean stainless steel surfaces with mild detergent and a nonabrasive pad; rinse and dry to avoid streaks. Drain and clean oven crumbs weekly; check door springs and counterweights for proper function. Tighten gas connections and test pilot and batteries monthly. Calibrate thermostat quarterly and lubricate adjustable legs as needed to maintain level operation.