Stop compromising throughput for control. This 60-inch natural gas restaurant range combines robust heat output with versatile cooking zones to support continuous, multi-station production in high-demand kitchens. Equipment designed for professional use minimizes downtime and streamlines service workflows for chefs and operators.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas source and allow unit to cool fully. Remove grates, racks, and griddle plate. Scrape carbon and wipe surfaces with a mild detergent solution and a non-abrasive pad. Clean burners and ports with a soft brush; clear obstructions to ensure proper flame. Vacuum condenser and oven cavities; inspect seals and replace if cracked. Rinse parts, dry thoroughly, and reconnect gas. Regular cleaning prevents contamination, fires, excess energy use, breakdowns, and inspection failures.#@@#Additional Info#@#The Southbend 4602AC-NG 60" natural gas range offers 273,000 BTU with three non-clog burners, a 36" griddle, manual controls, one standard oven, one convection oven, battery spark ignition, stainless steel, four racks, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch natural gas restaurant range combines robust heat output with versatile cooking zones to support continuous, multi-station production in high-demand kitchens. Equipment designed for professional use minimizes downtime and streamlines service workflows for chefs and operators.
#@@# Power Output#@#
Delivering 273,000 BTU total, the range supplies consistent high heat across burners and griddle for rapid searing, boiling, and griddling. Operators gain predictable temperature response that supports back-to-back ticket fulfillment and maintains cookline cadence.
#@@# Burner Configuration#@#
Three non-clog open burners pair with standard cast grates to allow simultaneous use of multiple pots and pans while resisting blockages from food debris. Kitchen staff experience reduced maintenance interruptions and sustained flame performance during peak service.
#@@# Integrated Griddle#@#
A 36-inch right-side griddle expands menu capability for flat-top cooking and plate assembly without requiring a separate appliance. Chefs obtain a continuous cooking surface sized for pancaking, grilling, and batch warming, optimizing footprint and throughput.
#@@# Oven Versatility#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition, providing both conventional roasting and forced-air baking options. Culinary teams can schedule mixed cooking programs, scaling from sheet pans to slow-roasted items with consistent thermal profiles.
#@@# Construction and Service#@#
Stainless steel front, sides, and shelf with a 22.5-inch flue riser and 6-inch adjustable legs create a durable, serviceable platform suited to commercial environments. Maintenance crews benefit from accessible surfaces and compatibility with Southbend Service First procedures to reduce recovery time.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; remove grates and clean with a nonabrasive degreaser to prevent flame obstruction. Drain and clean grease troughs weekly to avoid buildup. Verify pilot and spark ignition components monthly and replace worn thermocouples. Level the unit and confirm 6" leg height to maintain airflow. Schedule annual CSA and NSF compliance checks and calibrate thermostats for accurate temperature control.