For high-volume kitchens needing continuous output with control, this 60" natural gas restaurant range ensures consistent performance and flexibility. Delivering 273,000 BTU total input, it combines burners, a right-side griddle, a standard oven, and a convection oven in one unit, supporting diverse cooking tasks. Ideal for schools, hospitals, hotels, and high-capacity restaurants, its layout and certified components suit regulated foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas supply and allow the Southbend range to cool. Remove grates, racks and the 36" griddle plate. Clean burners and grates with warm, soapy water and a non-abrasive pad; clear burner ports with a soft brush. Wipe ovens and exterior stainless surfaces with mild detergent and a soft cloth. Clean vent and flue riser to remove grease buildup. Inspect seals and burners; replace worn parts. Reassemble when fully dry and restore gas supply.#@@#Additional Info#@#Southbend's 4602AC-3TL-NG 60" Gas Range offers 273,000 BTU, three burners, 36" griddle, standard and convection ovens, spark ignition, stainless steel front, shelf, racks, flue riser, adjustable legs, NSF/CSA certifications, and manual controls.#@@#General Info#@#Description #@#
For high-volume kitchens needing continuous output with control, this 60" natural gas restaurant range ensures consistent performance and flexibility. Delivering 273,000 BTU total input, it combines burners, a right-side griddle, a standard oven, and a convection oven in one unit, supporting diverse cooking tasks. Ideal for schools, hospitals, hotels, and high-capacity restaurants, its layout and certified components suit regulated foodservice environments.
#@@# Four Non-Clog Burners#@#
Non-clog burners maintain steady heat under heavy use. Operators achieve consistent results for boiling, searing, and sautéing while minimizing maintenance downtime.
#@@# Right Griddle Surface#@#
The 36" right-side griddle integrates with burners, expanding flat-top cooking capacity. Chefs handle griddle items and pan work without losing space for pots and pans.
#@@# Dual Oven Configuration#@#
A standard oven and convection oven provide parallel thermal zones for baking and roasting. Teams run different cook cycles simultaneously, improving throughput and product quality.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and 6" adjustable legs resist corrosion and withstand daily cleaning. Technicians ensure stable installation and simplified sanitation.
#@@# Ignition And Service Features#@#
Battery spark ignition for ovens and standing pilot for burners balance reliability with service access. The unit qualifies for the Service First program, supporting maintenance and parts availability.
#@@# Certified Performance#@#
NSF, cCSAus, CSA Flame, and CSA Star certifications ensure compliance for institutional and commercial kitchens. Administrators meet regulations and document performance for audits.
Technical details include a 60.75" width, 59.5" height with a 22.5" flue riser and shelf, three burners plus the right griddle, and a shipped weight of 1075 pounds.
#@@#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 personnel should inspect burners, griddle, ovens, pilot, and spark ignition monthly for reliable operation. Clean burner caps and ports with a soft brush; adjust air shutters for a steady blue flame. Degrease griddle with approved cleaners; season after drying. Clean oven interiors, check door seals, hinges, gas connections, and vent clearances. Maintain inspection records and replace worn parts promptly.