Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers sustained high output across four non-clog burners and a full 36-inch griddle while preserving precise heat regulation for consistent results. Operators will notice reduced cook time and reliable temperature stability during peak service, enabling predictable plate turnaround in high-volume kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool range. Remove grates and griddle plate; soak in warm, soapy water. Scrub burners and wavy grates with a non-abrasive brush; clear ports. Clean cabinet interiors and flue riser shelf with mild detergent; rinse and dry. Wipe stainless exterior with approved cleaner to prevent corrosion. Inspect seals, controls, and legs; tighten fasteners. Regular cleaning reduces bacteria, fire risk, energy use, and breakdowns.#@@#Additional Info#@#Southbend’s 4602CC-3TL 60" gas range offers 172,000 BTU with four non-clog burners, a 36" griddle, thermostatic controls, stainless steel build, two storage cabinets, a 22.5" flue riser, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers sustained high output across four non-clog burners and a full 36-inch griddle while preserving precise heat regulation for consistent results. Operators will notice reduced cook time and reliable temperature stability during peak service, enabling predictable plate turnaround in high-volume kitchens.
#@@# Burners With Griddle#@#
Four open, non-clog burners provide concentrated heat for searing and rapid boil tasks, while the adjacent 36-inch left griddle covers flat-top cooking and sandwich production. Technicians can quickly clear and service lift-off burner heads, minimizing downtime during busy shifts.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures on both burners and griddle to ensure repeatable cook profiles for frying, simmering, and griddling. Chefs will achieve consistent product quality with fewer adjustments, reducing waste and rework.
#@@# Heavy-Duty Griddle Plate#@#
The griddle uses a .500-inch plate that stores thermal mass and delivers uniform surface heat across the full 36 inches. Line cooks will experience stable cooking zones that reduce hot and cold spots, improving batch-to-batch consistency.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs form a corrosion-resistant exterior built for continuous service. Kitchen managers will gain extended equipment life and simplified sanitation workflows from smooth, durable surfaces.
#@@# Integrated Storage Base#@#
Two cabinets below the cooking top provide secure storage for pans, tools, and gas components, keeping the work zone organized and reducing time spent fetching supplies. Maintenance teams will access interior service points without disassembling trim pieces.
#@@# Flue Riser With Shelf#@#
A 22.5-inch flue riser includes a heavy-duty hi-shelf that raises ventilation clearance and adds staging space for pans and trays.
#@@#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 daily and remove food debris to prevent clogs. Clean grates and griddle after each service with a nonabrasive scraper and warm, soapy water; dry components thoroughly before reassembly. Degrease stainless steel surfaces with approved cleaners and a soft cloth to protect finish. Verify thermostatic controls calibrate monthly and adjust per manufacturer guidelines. Tighten gas fittings and check for leaks using approved leak detector fluid.