Stop sacrificing throughput for control. This 60.75-inch natural gas restaurant range delivers concentrated heat across six non-clog burners and a left-side griddle, enabling kitchens to maintain consistent output under continuous demand. Operators benefit from direct thermostatic regulation and a convection oven with spark ignition, allowing them to manage multiple cooking methods without workflow interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow range to cool fully. Scrape griddle and remove burner grates; wash parts with warm, soapy water and rinse. Vacuum oven debris, then clean interior with mild degreaser and a soft cloth. Wipe stainless front, sides, shelf and backriser with non-abrasive cleaner; dry to prevent corrosion. Clean condenser coils and check seals on cabinet doors. Inspect vents and hood; remove grease buildup to reduce fire risk and extend equipment life.#@@#Additional Info#@#The Southbend 4602AC-2TL-NG 60.75" natural gas range offers 273,000 BTU, six non-clog burners, a 24" griddle, thermostatic controls, a convection oven, stainless steel exterior, adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch natural gas restaurant range delivers concentrated heat across six non-clog burners and a left-side griddle, enabling kitchens to maintain consistent output under continuous demand. Operators benefit from direct thermostatic regulation and a convection oven with spark ignition, allowing them to manage multiple cooking methods without workflow interruptions.
#@@# Six Burners#@#
Operators access six non-clog burners designed to support high-volume cooking tasks. Chefs can achieve simultaneous pan work across the entire top surface, while easy serviceability minimizes downtime.
#@@# Left Griddle Plate#@#
A 24-inch griddle on the left integrates seamlessly with the range top, expanding cooking zones for proteins and breakfast items. Staff can calibrate consistent griddle temperatures while keeping neighboring burners available for sautéing and boiling.
#@@# Thermostatic Controls#@#
Thermostatic controls offer precise temperature management for both burners and griddle sections. Kitchen teams can reproduce targets across shifts, reducing variance in finished items and simplifying staff training.
#@@# Convection Oven#@#
The unit includes one convection oven with battery spark ignition to support baking, roasting, and holding tasks. Operators can shorten cook cycles through forced air circulation, while ignition reliability minimizes manual relighting events.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and shelf provide a sanitary, serviceable exterior that withstands daily commercial use. Cleaning crews can complete wipe downs quickly, and the finish resists corrosion in humid kitchen environments.
#@@# Adjustable Height Legs#@#
Six-inch adjustable legs allow for accurate leveling on uneven floors, stabilizing heavy equipment under load. Maintenance staff can position the range to align with adjacent lines and maintain ergonomic cooking heights.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and clear blockages with a narrow brush to maintain flame intensity. Clean the griddle surface after each shift with a scraper and warm water; apply a light oil coat when cool to prevent corrosion. Degrease the stainless steel exterior with mild detergent and a soft cloth; rinse and dry to avoid streaks. Verify thermostatic controls and pilot operation weekly and calibrate per guidelines. Check door seals and adjustable legs for alignment.