Stop sacrificing throughput for control. This 60" gas restaurant range delivers focused power across six non-clog burners, an integrated griddle, and broiler area, plus separate standard and convection ovens to support simultaneous cooking workflows without compromise. Operators will gain predictable heat management, straightforward manual controls, and durable stainless-steel construction engineered for continuous service environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply before cleaning. Remove grates, racks, and burner caps; soak in warm soapy water and scrub with a non-abrasive pad. Scrape griddle, wipe with mild detergent, rinse, and dry. Vacuum condenser coils and wipe exterior stainless steel with a soft cloth and approved cleaner. Inspect and clean backriser vent and shelf to remove grease. Check seals and burners; reassemble only when all parts are dry.#@@#Additional Info#@#Southbend’s 4602AD-2RR 60" gas range delivers 272,000 BTU with six burners, a griddle/broiler, one standard oven, one convection oven, .500" griddle plate, 22.5" flue riser, stainless steel exterior, and 6" adjustable legs for durability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range delivers focused power across six non-clog burners, an integrated griddle, and broiler area, plus separate standard and convection ovens to support simultaneous cooking workflows without compromise. Operators will gain predictable heat management, straightforward manual controls, and durable stainless-steel construction engineered for continuous service environments.
#@@# Six Burner Array#@#
Operators access six high-output burners arranged for multi-station cooking and rapid heat recovery, enabling simultaneous searing, boiling, and pan work. Technicians will appreciate the non-clog design that reduces downtime and simplifies routine maintenance.
#@@# Integrated Griddle Section#@#
Chefs gain a .500" thick griddle plate that supports consistent contact heat and even browning for high-volume breakfast and short-order production. Staff will benefit from the raised griddle/broiler configuration that isolates griddle heat while allowing quick transitions to broiling tasks.
#@@# Dual Oven Configuration#@#
Kitchens receive a standard oven and a convection oven, each with battery spark ignition to ensure reliable startup independent of external power. Supervisors will schedule batch baking and roasting concurrently, using the convection cavity for accelerated cook times and the standard oven for traditional applications.
#@@# Robust Construction#@#
Management can rely on stainless steel front, sides, shelf, and a 22-1/2" flue riser with heavy-duty shelf for long service life and easy sanitation. Engineers will find the welded assembly and commercial finishes tolerate daily cleaning cycles and maintain appearance in demanding settings.
#@@# Service-Ready Design#@#
Facilities gain access to features that support efficient service, including standing pilot on selected components and compliance with CSA and NSF certifications to meet regulatory expectations.
#@@#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 weekly and remove debris for consistent flame and heat. Calibrate oven thermostats monthly by checking setpoint against probe reading; adjust if deviation exceeds 10°F. Clean griddle surface after each shift with a scraper and warm water, then apply light food-grade oil to prevent corrosion. Vacuum condenser and vent passages monthly to maintain airflow. Tighten gas fittings quarterly and check for leaks with a soap solution.