Stop compromising throughput for control. This 60-inch gas restaurant range combines concentrated heat output and flexible cooking zones to support continuous service in high-demand kitchens, offering 211,000 BTU total capacity and paired oven configurations for simultaneous baking and convection roasting. Professional operators gain predictable performance, simplified maintenance, and a durable stainless steel envelope designed for commercial duty.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool. Scrape griddle debris with a metal spatula, then clean with warm water and mild detergent. Remove burner grates and wash in sink; inspect ports and clear clogs with a soft brush. Vacuum condenser and vents to remove grease; wipe stainless surfaces with non-abrasive cleaner and dry to prevent corrosion. Check door seals and legs for wear and tighten fasteners. Clean daily to prevent illness, fires, higher bills, breakdowns, and failed CSA inspections.#@@#Additional Info#@#Southbend’s 4602AD-4GR 60" gas range offers 211,000 BTU output with two non-clog burners, a 48" griddle, standard and convection ovens, battery spark ignition, stainless steel, 6" adjustable legs, 22.5" flue riser, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range combines concentrated heat output and flexible cooking zones to support continuous service in high-demand kitchens, offering 211,000 BTU total capacity and paired oven configurations for simultaneous baking and convection roasting. Professional operators gain predictable performance, simplified maintenance, and a durable stainless steel envelope designed for commercial duty.
#@@# Burners With Grates#@#
Two non-clog open burners provide focused flame for sautéing and rapid boil tasks, delivering consistent heat across heavy cookware. Operators benefit from removable burner heads and wavy grates that speed cleaning and maintain stable pan contact under constant use.
#@@# Right Griddle Plate#@#
A 48-inch griddle on the right delivers a broad, even cooking surface area and .500 inch plate thickness for thermal mass that resists temperature drop during peak production. Chefs obtain flat-top versatility for griddle items while reducing recovery time between batches.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven each use battery spark ignition to start reliably and support mixed-cooking workflows, enabling simultaneous roasting and proofing. Kitchen managers achieve schedule flexibility by allocating pans between ovens to maintain continuous output.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and hi-shelf riser provide corrosion resistance and wipe-clean surfaces suited to intensive daily use, while the 22-1/2 inch flue riser with heavy-duty shelf organizes ventilation and storage. Facilities personnel observe prolonged service life and simplified sanitation routines.
#@@# Service-Ready Features#@#
Unit qualifies for the manufacturer’s Service First program and includes four oven racks and a standing pilot for stable ignition when required, reducing downtime risk.
#@@#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#@#Perform routine inspection of burner ports and grates daily; remove carbon buildup with a brass brush and mild solvent to maintain consistent flame patterns. Drain and clean drip trays and grease channels after each service shift to prevent ignition risks. Calibrate oven thermostats monthly and verify spark ignition function per CSA guidelines. Lubricate control shafts quarterly with food-grade lubricant and tighten gas fittings to manufacturer torque specs.