Stop compromising throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output and task-specific cooking zones to keep service moving and results consistent. Designed for institutional kitchens, it pairs a heavy-duty cooktop and dual ovens to handle simultaneous cooking, griddling, and baking loads without interruption.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut main valve. Remove grates and racks; soak in hot water with degreaser for 20 minutes. Scrape griddle with a stainless spatula while warm, then wipe with a damp cloth and mild detergent. Vacuum burner areas and clean ports with a soft brush; avoid abrasive tools. Clean oven interiors with approved oven cleaner, rinse thoroughly, and dry. Inspect door seals and flue riser; tighten fasteners and check for grease accumulation to prevent fires and equipment failure.#@@#Additional Info#@#Southbend’s 4602AC-2CR-NG 60" natural gas range offers 273,000 BTU with six burners, a 36" griddle, convection and standard ovens, battery spark ignition, stainless steel, 6" legs, 22.5" flue riser, CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range combines concentrated heat output and task-specific cooking zones to keep service moving and results consistent. Designed for institutional kitchens, it pairs a heavy-duty cooktop and dual ovens to handle simultaneous cooking, griddling, and baking loads without interruption.
#@@# Burners Performance#@#
Six non-clog open burners deliver phased high heat across the 37-inch cooktop, producing a combined 273,000 BTU that handles multiple heavy pots and rapid stir-fry tasks. Chefs gain fast recovery and precise manual control for rapid searing and steady simmering in high-volume service.
#@@# Right Griddle Zone#@#
A 36-inch griddle sits at the right of the cooktop to provide flat-top cooking for sandwiches, eggs, and grilled proteins while maintaining independent heat for other pots. Operators reduce cross-task downtime by running griddle production concurrently with burner use.
#@@# Oven Versatility#@#
One standard oven and one convection oven with battery spark ignition support parallel baking and roasting workflows, increasing output and improving consistency for temperature-sensitive items. Staff can run different programs at once, optimizing schedules across long service periods.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide corrosion resistance and straightforward sanitation in commercial environments. Maintenance crews access lift points and simple surfaces to complete cleaning and preventive care efficiently.
#@@# Exhaust Integration#@#
A 22.5-inch flue riser with hi-shelf integrates ventilation clearance and creates a staging shelf above the range for pans or holding trays. Kitchen planners gain space efficiency while meeting venting alignment needs with standard backriser configurations.
#@@#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#@#Service technicians should inspect burners, griddle, and pilot assemblies weekly and remove carbon deposits with a brass brush and approved solvent. Verify gas connections and manifold pressure monthly; tighten fittings and test for leaks with a noncorrosive solution. Clean condenser and ventilation paths quarterly to prevent heat buildup. Lubricate hinges and adjust spring-assisted doors biannually. Replace gaskets and worn racks promptly to maintain safety and efficiency.