Stop sacrificing throughput for control. This 60-inch gas restaurant range combines concentrated heat output with broad cooking flexibility to keep service moving without compromising consistency. Designed for continuous commercial use, it delivers 211,000 BTU total capacity with an integrated griddle and dual ovens to support diverse menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool completely before cleaning. Remove grates and soak them in warm, soapy water; scrub wavy grates and burner caps with a non-abrasive brush. Degrease griddle surface with approved cleaner and a scraper, then wipe with a damp cloth. Vacuum condenser areas and wipe stainless steel front, sides, shelf and riser with mild detergent; dry thoroughly. Inspect door seals and thermostatic controls, replace worn parts to maintain performance and safety.#@@#Additional Info#@#The Southbend 4602AD-4TL 60" gas range delivers 211,000 BTU with two non-clog burners and a 48" griddle. It features thermostatic controls, a standard oven, a convection oven, and a stainless steel front for durability. NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range combines concentrated heat output with broad cooking flexibility to keep service moving without compromising consistency. Designed for continuous commercial use, it delivers 211,000 BTU total capacity with an integrated griddle and dual ovens to support diverse menu demands.
#@@# Two Burners#@#
Two powerful non-clog open burners deliver sustained heat for high-volume stovetop work. Chefs gain precise flame response for rapid searing and controlled simmering while wavy grates stabilize cookware during intense service.
#@@# Left Griddle#@#
A 48-inch left griddle with a 1/2-inch thick plate provides expansive flat-top space for pancakes, proteins, and sauté stations. The heavy plate thickness stores heat for uniform contact cooking and reduces temperature swings when loading multiple items.
#@@# Thermostatic Controls#@#
Thermostatic controls regulate griddle and oven temperatures with repeatable setpoints for consistent product quality. Kitchen staff achieve predictable cooking windows, reducing waste and shortening training time for new operators.
#@@# Dual Oven Configuration#@#
One standard oven plus one convection oven offers simultaneous baking, roasting, and holding capabilities. Teams can run sheet pans in the convection cavity while using the standard oven for slow-cook items, increasing throughput without cross-contamination risk.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf provide rigid, corrosion-resistant surfaces that withstand daily cleaning cycles. Maintenance crews spend less time on repairs and more time keeping the line operational, improving uptime.
#@@# Backriser Shelf#@#
A 22.5-inch flue riser with a hi-shelf creates an elevated staging area and integrated vent path for heat management. Line cooks benefit from an organized workspace and reduced counter clutter while the riser channels exhaust away from the operator zone.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris from grates to prevent clogging and uneven heat. Drain and clean grease traps weekly; dispose of waste per local codes. Calibrate thermostatic controls monthly with a certified thermometer and adjust per guidelines. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth; avoid abrasives. Verify pilot and battery spark ignition operation before each shift. Tighten gas fittings and check for leaks after maintenance.