Built for relentless service and precise control, this 60-inch natural gas restaurant range delivers concentrated power across four non-clog burners and a full-width left griddle, producing a combined 172,000 BTU to support continuous high-volume cooking without performance drop. Facility managers and kitchen teams will gain consistent heat distribution from heavy-duty components and a commercial-grade stainless steel exterior that withstands daily rigor while simplifying sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning the range. Remove grates, burners and grease trays; soak in hot water with a mild detergent. Scrub the 36" griddle with a non-abrasive pad; season after drying. Wipe stainless steel surfaces with a soft cloth and approved cleaner. Clean flue riser shelf and vents to remove grease buildup. Inspect seals and legs; tighten fasteners. Clean coils or vents regularly to improve efficiency and reduce fire risk.#@@#Additional Info#@#Southbend's 4602CC-3GL 60" gas range offers 172,000 BTU with four burners, a 36" griddle, a 22.5" flue riser, two cabinets, stainless steel surfaces, 6" adjustable legs, and NSF/CSA certifications for commercial kitchens.#@@#General Info#@#Description #@#
Built for relentless service and precise control, this 60-inch natural gas restaurant range delivers concentrated power across four non-clog burners and a full-width left griddle, producing a combined 172,000 BTU to support continuous high-volume cooking without performance drop. Facility managers and kitchen teams will gain consistent heat distribution from heavy-duty components and a commercial-grade stainless steel exterior that withstands daily rigor while simplifying sanitation.
#@@# Burners Performance#@#
Four commercial burners provide rapid heat response and maintain consistent output for multiple simultaneous cooking tasks. Chefs obtain reliable flame control with manual valves that support searing, boiling, and rapid turnover for peak service periods.
#@@# Griddle Capacity#@#
A 36-inch griddle plate with .500-inch thickness offers even heat retention and a robust cooking surface for high-volume griddle items. Operators experience reduced hot spots and sustained surface temperature for consistent product quality.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf resist corrosion and simplify cleaning in regulatory environments. Maintenance teams benefit from a rugged build that reduces wear and extends service intervals.
#@@# Storage Integration#@#
Two full cabinets under the range provide secure storage for pans and supplies directly beneath the cooking surface. Line cooks access tools quickly, minimizing steps and improving station efficiency.
#@@# Ventilation Shelf#@#
A 22.5-inch flue riser with heavy-duty hi-shelf creates a stable exhaust path while supplying overhead storage for pans and steam table pots. Engineers find the integrated riser simplifies kitchen layout and preserves headroom.
#@@# Installation Versatility#@#
Six-inch stainless steel adjustable legs enable precise leveling on uneven floors and comply with commercial installation standards. Contractors achieve correct clearances and stable operation during peak loads.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and clear food debris to prevent clogging and maintain heat output. Clean griddle surfaces after each shift with a scraper and rinse with a damp cloth; season per guidelines. Remove and wash grates weekly in warm, soapy water; dry thoroughly before reinstalling. Vacuum condenser and wipe stainless steel exterior monthly with a nonabrasive cleaner. Verify gas connections and pilot operation routinely; tighten fittings and replace worn seals as needed.