Stop sacrificing throughput for consistency. This 60-inch gas restaurant range delivers sustained output across two heavy-duty burners and a full-width right griddle, enabling continuous service without performance degradation. Operators achieve precise heat control and layered cooking capacity while maintaining durable stainless-steel sanitation and serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off fuel supply. Remove grates and racks; soak in warm, soapy water. Scrape griddle residue with a stainless steel spatula, then wash with a non-abrasive cleaner. Vacuum condenser and burner areas to remove debris. Wipe exterior stainless surfaces with mild detergent and dry to prevent corrosion. Inspect door seals and pilot assemblies; replace worn components. Clean vents and flue riser to reduce fire risk and ensure CSA compliance.#@@#Additional Info#@#Southbend’s 4602AD-4TR 60" gas range offers 211,000 BTU with two non-clog burners, a 48" griddle, one standard oven, one convection oven, battery spark ignition, stainless steel build, 22½" flue riser with shelf, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This 60-inch gas restaurant range delivers sustained output across two heavy-duty burners and a full-width right griddle, enabling continuous service without performance degradation. Operators achieve precise heat control and layered cooking capacity while maintaining durable stainless-steel sanitation and serviceability.
#@@# Two Burners#@#
Two open burners provide concentrated 211,000 BTU class output distributed for aggressive searing and rapid boil cycles. Chefs gain reliable flame intensity with non-clog design and wavy grates that stabilize cookware and promote even heat contact.
#@@# Right Griddle#@#
A 48-inch griddle on the right side offers an expansive flat-top cooking area with 1/2-inch plate thickness, supporting sustained high-volume production of items that require direct contact heat. Line cooks retain consistent surface temperature through thermostatic controls that regulate operator-set points.
#@@# Dual Ovens#@#
The unit includes one standard oven and one convection oven, each with battery spark ignition, enabling simultaneous roasting, baking, and holding tasks. Kitchen teams increase menu flexibility and throughput by staging different cooking modes without cross-interference.
#@@# Thermostatic Control#@#
Thermostatic controls deliver precise temperature regulation for both griddle and oven zones, lowering product variation and scrap. Staff achieve repeatable results with minimal intervention, reducing cycle time and training requirements.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf provide corrosion resistance and simplify cleaning routines in high-use kitchens. Facilities reduce maintenance downtime and maintain hygienic surfaces that meet institutional standards.
#@@# Service Integration#@#
The unit ships with a 22-1/2-inch flue riser with shelf and four oven racks, qualifying for the manufacturer service program to streamline parts and support.
#@@#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 loosened food particles with a brass brush, then wipe surfaces with a damp cloth and mild detergent. Drain and clean grease troughs weekly to prevent buildup. Verify thermostat calibration monthly; adjust per manufacturer procedure to maintain target temperatures. Lubricate hinge pins and inspect door gaskets for cracks; replace worn seals immediately. Schedule certified CSA service annually to ensure safe, efficient operation.