Stop sacrificing durability for throughput. This 60" natural gas restaurant range delivers focused heat, a right-side griddle, and integrated ovens to support sustained service periods without performance degradation. Operators gain a unified cooking platform that balances high BTU output with controlled temperature management for diverse menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas supply. Scrape griddle and burner tops after cooling. Remove grates and wash with warm, soapy water; rinse and dry. Clean oven interiors with non-abrasive cleaner and a soft brush; wipe convection fan area carefully. Vacuum condenser and flue riser access to remove grease. Inspect seals and burners monthly and replace worn parts. Regular cleaning prevents contamination, fire risk, higher utility use, equipment failure, and inspection failures.#@@#Additional Info#@#Southbend’s 4602AC-3TR-NG 60" natural gas range offers 273,000 BTU from three burners and a 36" griddle.#@@#General Info#@#Description #@#
Stop sacrificing durability for throughput. This 60" natural gas restaurant range delivers focused heat, a right-side griddle, and integrated ovens to support sustained service periods without performance degradation. Operators gain a unified cooking platform that balances high BTU output with controlled temperature management for diverse menu demands.
#@@# Front Burners#@#
Three non-clog burners provide concentrated heat delivery across standard grates, enabling multitask cooking and fast recovery between uses. Operators maintain consistent searing and boiling performance while reducing downtime for burner cleaning and maintenance.
#@@# Right Griddle Surface#@#
A 36" griddle located on the right offers broad, flat cooking space for proteins, vegetables, and breakfast items, supporting continuous throughput during peak shifts. Chefs achieve even surface temperatures across the plate, minimizing product variation and simplifying workflow planning.
#@@# Oven Pairing#@#
The unit integrates one standard oven and one convection oven, both with battery spark ignition, to handle batch baking, roasting, and holding tasks concurrently. Kitchen managers increase menu flexibility by running different cooking modes simultaneously, improving turn times for hot plates.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf combine with 6" adjustable legs to provide a corrosion-resistant exterior and level installation on uneven floors. Maintenance teams find surface cleaning straightforward, and the robust build sustains heavy use in commercial environments.
#@@# Venting and Storage#@#
A 22-1/2" flue riser with shelf offers an elevated service shelf and a defined path for venting, improving heat management above the range. Staff gain accessible storage for pans or tools while preserving space and maintaining a safer work zone.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging and ensure consistent flame. Calibrate standing pilot and battery spark ignitions monthly; replace batteries and verify spark gap per manufacturer guidelines. Scrub griddle with a nonabrasive pad after each shift and season with oil to inhibit corrosion. Drain and clean oven cavities quarterly, wash racks, and check door seals for integrity. Level unit and verify gas connections and CSA certifications annually.