For high-volume kitchens that demand durable, consistent heat and integrated griddle capacity, this 60" gas restaurant range offers industrial-grade performance without sacrificing control. The design combines four commercial burners with a right-side griddle, enabling simultaneous sautéing, boiling, and flat-top cooking tasks. Its stainless-steel construction and 172,000 BTU total output cater to the continuous service needs of restaurants, cafeterias, hospitals, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas and power. Remove grates and griddle plate. Scrape grease, then scrub burners with a soft brush and mild detergent. Wipe stainless surfaces with a non-abrasive cleaner; rinse and dry. Clean backriser shelf and vent areas to prevent grease buildup. Vacuum condenser and check pilot openings for obstructions. Reassemble parts, verify seals, and restore gas. Perform weekly deep clean and document procedures to maintain food safety, reduce fire risk, and ensure compliance.#@@#Additional Info#@#Southbend 4602CC-3GR 60" gas Ultimate Restaurant Range offers 172,000 BTU from four burners and a 36" griddle. It has a stainless steel front, two cabinets, a backriser, manual controls, and adjustable legs for installation.#@@#General Info#@#Description #@#
For high-volume kitchens that demand durable, consistent heat and integrated griddle capacity, this 60" gas restaurant range offers industrial-grade performance without sacrificing control. The design combines four commercial burners with a right-side griddle, enabling simultaneous sautéing, boiling, and flat-top cooking tasks. Its stainless-steel construction and 172,000 BTU total output cater to the continuous service needs of restaurants, cafeterias, hospitals, and institutional kitchens.
#@@# Burners With Griddle#@#
Four non-clog open burners provide staged heat for quick response across multiple pots and pans, while the right-side griddle offers a continuous flat-top surface ideal for proteins and breakfast service. Operators enjoy precise manual control of each zone to match production tempo and menu variety.
#@@# Heavy-Duty Griddle Plate#@#
The 1/2" thick griddle plate delivers thermal mass that maintains surface temperature during peak cycles, minimizing cold spots and ensuring consistent sear performance. This plate design supports high-throughput applications and simplifies batch cooking.
#@@# Stainless Steel Exterior#@#
The full stainless-steel front, sides, and hi-shelf resist corrosion and facilitate hygienic cleaning workflows essential in regulated foodservice environments. Maintenance teams appreciate the smooth surfaces that endure daily sanitation protocols.
#@@# Integrated Storage Cabinets#@#
Two base cabinets provide on-unit storage for pans, utensils, and bulk ingredients, reducing transit between prep and cookline stations. The enclosed compartments help maintain organization and minimize kitchen clutter during service peaks.
#@@# Backriser With Hi-Shelf#@#
A 22-1/2" flue riser with shelf elevates the workspace and offers hot-hold staging above the range while directing exhaust away from operators. The elevated shelf increases usable area for plated items or warming trays without expanding the footprint.
#@@#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 routine maintenance of the Southbend 4602CC-3GR, inspect burner ports weekly and clear carbon deposits with a soft brush to maintain 172,000 BTU output. Clean the 36" griddle plate after each shift with a griddle scraper and apply a thin oil film when cool to prevent rust. Wipe stainless steel surfaces with a mild detergent and nonabrasive cloth. Verify cabinet hinges and 6" adjustable legs monthly and tighten fasteners. Test standing pilot and gas connections quarterly for leaks.