Built to handle relentless service, this 60-inch gas restaurant range delivers high heat output and consistent results in demanding production environments. Designed for operators needing ten active burners and dual oven capacity, this unit balances throughput and control while maintaining durable construction for daily commercial demands. Operators will appreciate predictable ignition, clear controls, and a layout that minimizes downtime during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off valve. Remove grates and wipe burners with a non-abrasive cloth and mild detergent to remove grease and debris. Vacuum and clean oven interiors; scrub racks in warm, soapy water and dry. Clean flue riser shelf and control knobs; inspect door seals and legs for damage. Degrease vent and hood regularly to reduce fire risk. Sanitize food contact surfaces to remove bacteria and meet CSA and NSF standards. Run a dry cycle before returning to service.#@@#Additional Info#@#Southbend's 4602AD 60" gas range delivers 347,000 BTU across ten burners with wavy grates, a standard oven, convection oven, four racks, 22.5" flue riser, heavy-duty shelf, stainless steel exterior, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Built to handle relentless service, this 60-inch gas restaurant range delivers high heat output and consistent results in demanding production environments. Designed for operators needing ten active burners and dual oven capacity, this unit balances throughput and control while maintaining durable construction for daily commercial demands. Operators will appreciate predictable ignition, clear controls, and a layout that minimizes downtime during peak periods.
#@@# Ten Burner Array#@#
Ten non-clog burners enable simultaneous high-volume cooking and maintain flame stability under load. Chefs achieve rapid heat recovery across multiple pots and pans, enhancing line speed and menu flexibility.
#@@# Wavy Cast Grates#@#
Wavy grates stabilize cookware and concentrate heat transfer to reduce hot spots, improving searing consistency. Staff experience fewer pan slips and benefit from even cooking across the entire top surface.
#@@# Dual Oven Configuration#@#
One standard oven and one convection oven allow parallel workflows for roasting, baking, and holding tasks. Teams can run tray baking in the convection compartment while using the standard oven for slower-roasting items, increasing throughput without compromising quality.
#@@# Reliable Ignition System#@#
Battery spark ignition for both ovens, plus a standing pilot on the range, ensure consistent startup and minimize ignition failures. Maintenance teams benefit from straightforward troubleshooting and reduced service interruptions during busy shifts.
#@@# Robust Stainless Steel Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation procedures in high-use kitchens. Facility managers will reduce long-term repair cycles thanks to the durable exterior and heavy-duty shelf on the flue riser.
#@@# Precise Manual Controls#@#
Manual control knobs deliver direct tactile feedback and allow immediate adjustment of flame intensity for each burner.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris and adjust flame height for 347,000 BTU output and stable cooking temperatures. Clean wavy grates and stainless-steel surfaces with nonabrasive detergent and warm water after service; rinse and dry to prevent corrosion. Empty and degrease oven cavities and door seals monthly, replacing worn seals. Level the unit and check 6" legs lock; confirm gas connections and CSA/NSF labels during quarterly safety checks.