Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power and workflow flexibility for busy kitchens, combining six non-clog burners, a right-side griddle, and dual ovens to handle simultaneous tasks without performance loss. Operators maintain consistent output and simplified serviceability with a stainless steel build and commercial certifications that support rigorous foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve. Remove grates, racks, and crumbs. Scrape griddle and wipe with mild degreaser and warm water. Clean burner ports with a soft brush; ensure they are clear. Wipe stainless surfaces with non-abrasive cleaner; polish with a soft cloth. Clean oven interiors with approved cleaner and wash racks separately. Clear flue riser shelf and vents of grease. Check seals and legs; tighten fasteners. Regular cleaning prevents contamination, fires, wasted energy, and failures.#@@#Additional Info#@#Southbend's 4602AD-2GR 60" gas range offers 287,000 BTU with six burners, a 24" griddle, a standard oven, a convection oven, spark ignition, stainless steel, a 22.5" flue riser with shelf, four racks, and 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power and workflow flexibility for busy kitchens, combining six non-clog burners, a right-side griddle, and dual ovens to handle simultaneous tasks without performance loss. Operators maintain consistent output and simplified serviceability with a stainless steel build and commercial certifications that support rigorous foodservice environments.
#@@# Burners With Griddle#@#
Six non-clog burners sit behind wavy grates to provide stable, responsive heat across multiple pots and pans, enabling chefs to run several high-intensity tasks in parallel. The integrated 24-inch griddle on the right converts quickly between pan and flat-top work, reducing equipment changeovers and maintaining consistent surface temperature for even searing.
#@@# Dual Oven Configuration#@#
The unit pairs a standard oven with a convection oven, each featuring battery spark ignition to ensure reliable starts during peak shifts. Staff can roast and bake in the standard cavity while circulating hot air in the convection chamber for faster, more even results, increasing throughput without adding countertop appliances.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and withstand daily commercial washdowns, preserving appearance and structural integrity. The welded shelf and 22.5-inch flue riser with heavy-duty top shelf support frequent staging of pans and reduce the need for additional shelving units.
#@@# High Total Output#@#
A combined 287,000 BTU rating provides immediate heat response and maintains set temperatures under full load, supporting rapid boil times and fast sear cycles. Kitchens that require continuous high-output cooking will find reduced recovery times and improved consistency across long service periods.
#@@#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 weekly to remove debris and prevent clogging; lift wavy grates and vacuum burner ports, then reassemble securely. Clean stainless steel surfaces with a pH-neutral detergent and soft cloth to avoid abrasions. Drain and inspect oven pans monthly, scrub racks with warm, soapy water, and check door seals for compression; replace if gaps appear. Verify gas connections and pilot operation quarterly and document CSA and NSF compliance records for audits.