Built for high-volume kitchens that demand consistent heat and reliable throughput, this 60-inch gas range delivers powerful cooking capacity and integrated versatility. Operators can handle multiple pots, pans, and griddle production without compromise, while robust stainless steel construction sustains daily commercial use. Designed for institutions and restaurants, the unit provides controllable output and serviceable components for predictable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and cool down before cleaning. Scrape the griddle and soak burner grates in hot, soapy water. Wipe stainless surfaces with a non-abrasive cleaner and soft cloth. Vacuum condenser coils and clean vents for airflow. Inspect and clean pilot assemblies and burner ports with a soft brush. Rinse, dry, and reassemble. Perform weekly deep cleans and log each service to reduce fires, prevent illness, cut energy use, and extend equipment life.#@@#Additional Info#@#Southbend’s 4602AC-4TL 60" gas range delivers 166,000 BTU with two non-clog burners, a 48" griddle, thermostatic controls, a convection oven, stainless steel exterior, and 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and reliable throughput, this 60-inch gas range delivers powerful cooking capacity and integrated versatility. Operators can handle multiple pots, pans, and griddle production without compromise, while robust stainless steel construction sustains daily commercial use. Designed for institutions and restaurants, the unit provides controllable output and serviceable components for predictable performance.
#@@# Burners Performance#@#
Two non-clog open burners supply concentrated flames and steady output to support simultaneous high-heat tasks. Operators gain rapid boil rates and uniform simmer control using thermostatic regulation that maintains setpoints under load.
#@@# Griddle Productivity#@#
The left-side .500-inch plate griddle offers expansive flat-top cooking with even heat transfer across the surface. Teams can sear proteins and prepare breakfast or short-order items efficiently while minimizing hot spots that cause uneven cooking results.
#@@# Oven Versatility#@#
A single convection oven with battery spark ignition expands menu capability for baking, roasting, and holding. Chefs will rely on forced-air circulation to shorten cook times and improve product uniformity across racks.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf combine with a heavy-duty 22.5-inch flue riser and hi-shelf to form a corrosion-resistant workstation. Managers will appreciate the long service life and ease of cleaning inherent in commercial-grade materials.
#@@# Stability and Serviceability#@#
Six-inch stainless steel adjustable legs permit precise leveling on uneven floors, while three included oven racks increase immediate utility. Technicians gain access to serviceable components, and the unit qualifies for an established Service First program for expedited support.
#@@#Delivery Details#@#
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris for consistent flame patterns and efficient heat transfer. Clean the griddle surface after each service with a scraper and warm water; apply a thin coat of food-safe oil when cool to prevent corrosion. Vacuum the condenser and flue riser monthly to remove grease buildup. Verify thermostatic controls quarterly and adjust as per manufacturer specifications.