Command any kitchen line to higher output with a compact 60-inch gas range engineered for continuous commercial use. This unit combines focused cooktop power, a right-side griddle, and a convection oven to support diverse menus without compromising throughput. Operators gain consistent heat, easy maintenance, and a layout designed for busy restaurants, institutions, and hospitality operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Scrape griddle while warm with a stainless scraper, then clean with a mild degreaser and rinse. Remove oven racks; wash with warm soapy water and dry. Wipe burners and wavy grates, check ports for clogs and clear with a soft brush. Clean backriser shelf and flue riser of grease. Vacuum condenser coils and inspect seals. Dry all surfaces, reconnect gas, and test ignition and controls to ensure safe operation.#@@#Additional Info#@#Southbend’s 4602AC-4GR 60" gas range offers 166,000 BTU, two non-clog burners, a 48" griddle, convection oven with battery spark ignition, three oven racks, stainless steel exterior, 6" adjustable legs, and a 22.5" flue riser with shelf.#@@#General Info#@#Description #@#
Command any kitchen line to higher output with a compact 60-inch gas range engineered for continuous commercial use. This unit combines focused cooktop power, a right-side griddle, and a convection oven to support diverse menus without compromising throughput. Operators gain consistent heat, easy maintenance, and a layout designed for busy restaurants, institutions, and hospitality operations.
#@@# Burners With Griddle#@#
Two non-clog burners deliver concentrated heat across open grates while the adjacent right griddle provides a flat top for pancakes, sandwiches, and searing tasks. Chefs achieve simultaneous high-heat cooking and griddle work, reducing workstation congestion and increasing ticket speed.
#@@# Convection Oven#@#
The single convection oven uses battery spark ignition to circulate hot air for even roasting and baking across three included racks. Kitchen staff obtain uniform hold and predictable cook times that improve batch consistency during peak service.
#@@# Stainless Steel Construction#@#
Stainless steel front, sides, shelf, and flue riser resist corrosion and stand up to aggressive cleaning protocols in institutional kitchens. Maintenance teams benefit from smooth surfaces that simplify sanitation and preserve a professional appearance.
#@@# Heavy Duty Flue#@#
A 22-1/2 inch flue riser integrates a heavy-duty shelf to support ventilation and provide an elevated storage surface. Engineers and line managers gain a compact solution that aligns venting requirements with practical shelving for small tools.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs provide secure leveling on uneven floors while maintaining required clearance for cleaning and inspection. Facility crews execute quick installations and maintain stable operation under heavy load.
#@@# High Heat Output#@#
The system generates 166,000 BTU total to handle multiple simultaneous pans and griddle tasks without power loss.
#@@#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 and griddle daily for debris; soak grates in warm, soapy water, scrub with a nonabrasive brush, rinse, and dry. Check ignition components and pilot monthly; tighten connections and replace defective parts. Clean oven interior after heavy use with approved cleaner and wash racks separately. Wipe stainless steel surfaces with a damp cloth and mild detergent, then polish. Verify door seals and adjust hinges for proper closure.