Stop sacrificing output for reliability. This 60" gas restaurant range delivers concentrated heat and continuous production capacity for high-volume kitchens, enabling simultaneous high-temperature cooking and oven work without performance loss. Designed for foodservice operators who require predictable results, the unit combines multiple burner types, dual ovens, and robust construction to support extended shifts and heavy throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug range and cool completely. Remove grates and racks; soak in warm, soapy water. Scrub burners with non-abrasive brush; clear non-clog ports. Wipe stainless surfaces with mild detergent and soft cloth, then rinse. Clean grease trap, backriser shelf, and flue riser area to prevent fires. Vacuum condenser coils and check vents. Dry all parts before reassembly. Inspect seals and pilot components; schedule service per CSA/NSF guidance.#@@#Additional Info#@#Southbend's 4602AD-6R 60" gas Ultimate Restaurant Range offers 364,000 BTU from nine burners, including three star/saut and two pyromax burners.#@@#General Info#@#Description #@#
Stop sacrificing output for reliability. This 60" gas restaurant range delivers concentrated heat and continuous production capacity for high-volume kitchens, enabling simultaneous high-temperature cooking and oven work without performance loss. Designed for foodservice operators who require predictable results, the unit combines multiple burner types, dual ovens, and robust construction to support extended shifts and heavy throughput.
#@@# Front Burners#@#
Nine burners supply the cookline with dense, controllable heat distribution across the 60" top, achieving a total of 364,000 BTU for rapid searing and large-pot boiling. Operators gain precise manual control over flame intensity to match sauté, simmer, and pan-fry applications while the mix of star, pyromax, and non-clog burner geometries minimizes flame interruption.
#@@# Oven Configuration#@#
One standard oven and one convection oven provide parallel baking and roasting capacity, each using battery spark ignition to reduce start-up downtime and maintain consistent temperatures. Chefs can stage large production runs or separate menu prep between ovens, supported by four included racks that optimize load organization and recovery times.
#@@# Construction Details#@#
Stainless steel front, sides, and heavy-duty shelf deliver corrosion resistance and simplified sanitation workflows in commercial settings, while a 22.5" flue riser with hi-shelf integrates venting with a sturdy storage surface. Facilities staff will appreciate the unit’s durable finish for frequent cleaning cycles and the organized footprint for back-of-house layouts.
#@@# Serviceability Features#@#
Standing pilot design on specified burners and accessible lift-off components accelerate routine maintenance and reduce mean time to repair during service intervals. The unit qualifies for the manufacturer’s Service First Program, allowing foodservice managers to schedule preventive maintenance through established support channels.
#@@#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#@#For reliable operation of the Southbend 4602AD-6R, inspect burner ports daily and clear debris with a soft brush to prevent flame instability. Clean grates and wavy tops after each shift using nonabrasive detergent; rinse and dry before reassembly. Degrease oven interiors weekly and check door seals for compression; replace seals showing wear. Service standing pilots and battery spark modules quarterly, verify gas pressures per manufacturer, and lubricate adjustable legs annually.