Stop sacrificing throughput for control. This 60.75-inch commercial gas range delivers targeted heat management, high total output, and dual oven flexibility to support sustained service demands while maintaining consistent results across multiple stations. Operators gain fast recovery, reliable ignition systems, and an all-stainless exterior built to endure heavy use in institutional and hospitality kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve before cleaning. Scrape grates and griddle residue while warm, then cool. Remove racks and wash with warm, soapy water; rinse and dry. Vacuum condenser and backriser area monthly to remove grease. Wipe stainless steel exterior with non-abrasive cleaner, following grain. Check seals and thermostatic controls; tighten or replace as needed. Perform deep clean weekly to stop bacteria, reduce fire risk, improve efficiency, and pass CSA inspections.#@@#Additional Info#@#Southbend's 4602AD-3TR 60.75" gas range delivers 249,000 BTU with four burners, a 36" griddle, thermostatic controls, one standard oven, one convection oven, battery spark ignition, stainless steel exterior, and 22-1/2" flue riser.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60.75-inch commercial gas range delivers targeted heat management, high total output, and dual oven flexibility to support sustained service demands while maintaining consistent results across multiple stations. Operators gain fast recovery, reliable ignition systems, and an all-stainless exterior built to endure heavy use in institutional and hospitality kitchens.
#@@# Four High Burners#@#
Four open non-clog burners provide concentrated heat across the cooktop, enabling simultaneous high-heat searing and low-simmer tasks. Operators maintain precise flame response with thermostatic control, reducing cycle variation and improving menu consistency.
#@@# Right Side Griddle#@#
A 36-inch griddle sits on the right side and features a 1/2-inch thick plate for thermal mass and even heat distribution. Chefs achieve uniform cooking for high-volume items while the griddle plate minimizes hot spots and supports continuous service.
#@@# Dual Oven Configuration#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition, allowing concurrent roasting and baking operations. Kitchen managers increase throughput and diversify production without adding separate appliances.
#@@# High Total Output#@#
The range produces 249,000 BTU total heat, delivering rapid boil times and fast recovery under load. Facilities reduce cook time on large pans and stock pots, improving line speed and capacity during peak periods.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf create a corrosion-resistant exterior that stands up to harsh cleaning and constant use. Maintenance teams benefit from lift-off grates and accessible service points that shorten downtime and simplify daily cleaning.
#@@# Certified Safety and Service#@#
This unit carries CSA and NSF certifications and qualifies for a manufacturer service program, supporting regulatory compliance and streamlined maintenance.
#@@#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; remove debris and scrub with nonabrasive pads to prevent clogging and heat loss. Clean stainless steel surfaces with mild detergent and a soft cloth; rinse and dry to avoid spotting. Empty and wash oven racks weekly; check door seals and tighten hinges as needed. Flush gas lines and test thermostatic controls monthly. Calibrate thermostats semiannually and document maintenance for CSA compliance.