Stop compromising throughput for consistency. The 60" natural gas restaurant range delivers focused heat and integrated griddle capacity to support high-volume kitchens. This freestanding unit combines a cooktop, griddle, standard oven, and convection oven in one footprint to simplify operations and improve efficiency.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply per site protocol and allow unit to cool. Remove grates and racks; soak in warm, soapy water and scrub with non-abrasive pads. Clean griddle with manufacturer-approved scraper and neutral cleaner. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Vacuum condenser area and backriser to remove grease. Inspect seals and burners; replace worn parts. Reassemble when dry and restore gas following safety checks.#@@#Additional Info#@#Southbend 4602AC-3CL-NG 60" natural gas restaurant range delivers 236,000 BTU with four non-clog burners, right-side 36" griddle, convection and standard ovens, stainless steel construction, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. The 60" natural gas restaurant range delivers focused heat and integrated griddle capacity to support high-volume kitchens. This freestanding unit combines a cooktop, griddle, standard oven, and convection oven in one footprint to simplify operations and improve efficiency.
#@@# Four Open Burners#@#
Four non-clog burners provide immediate, adjustable heat for pans and stock pots. Operators achieve precise simmer-to-sear control across a 37.00" cooktop without losing access to the griddle.
#@@# Integrated Griddle Right#@#
A 36" right-side griddle supports continuous flat-top cooking for proteins and breakfast items, freeing burners for other tasks. Its placement optimizes workflow by enabling parallel production of plated dishes and griddled items.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven allow simultaneous baking, roasting, and holding. Convection circulation reduces cook times and ensures even browning, while the standard oven provides traditional heat for classic recipes.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and simplify cleaning. The material supports daily sanitation and maintains durability under constant use.
#@@# High Thermal Output#@#
Rated at 236,000 BTU, the range sustains multiple high-load operations without performance loss. It ensures rapid recovery after heavy use and maintains set temperatures across ovens and burners.
#@@# Service Accessibility#@#
The unit includes a 22-1/2" flue riser with shelf, spring-assisted oven doors, and three racks for easier maintenance and handling. Six-inch adjustable legs allow precise leveling on uneven floors to preserve alignment and consistency.
This equipment meets NSF and CSA standards and operates on natural gas with manual controls. The range measures 60.75" wide, 59.5" high with the riser, and 43.6" deep, offering 132.3 cubic feet of oven and storage space.
#@@#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 weekly and remove debris to maintain consistent flame patterns and BTU output. Clean griddle plate daily with a scraper and food-safe solvent; season after cooling to prevent corrosion. Vacuum condenser area and check pilot assemblies monthly for soot or blockages. Verify door counterweights and springs on the convection oven quarterly and adjust tension as needed. Lubricate hinges and calibrate thermostat annually for sustained performance.