Stop sacrificing output for control. This 60-inch gas restaurant range delivers sustained heat, heavy-duty cooking surfaces, and integrated oven capacity, allowing kitchen teams to maintain tempo without compromise. Designed for high-volume operations, the unit features six open burners and a right-side griddle, boasting robust construction to endure continuous service and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the main before cleaning. Scrape grates and griddle while warm; degrease with a commercial alkaline cleaner and rinse with water. Remove oven racks and soak in hot, soapy water; scrub interiors with a non-abrasive pad. Clean condenser coils and vents to maintain efficiency and reduce fire risk. Sanitize food-contact surfaces with an EPA-approved sanitizer and allow to air dry. Inspect seals and burners; replace worn parts promptly.#@@#Additional Info#@#Southbend's 4602DC-2GR 60" gas range features six non-clog burners, a 24" griddle, a standard oven with battery ignition, stainless steel build, 6" adjustable legs, a 22.5" flue riser with shelf, and 55,000 BTU output, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch gas restaurant range delivers sustained heat, heavy-duty cooking surfaces, and integrated oven capacity, allowing kitchen teams to maintain tempo without compromise. Designed for high-volume operations, the unit features six open burners and a right-side griddle, boasting robust construction to endure continuous service and simplify maintenance.
#@@# Six Burners#@#
Engineered with six non-clog open burners, the range supplies consistent direct heat across multiple pots and pans. Operators gain precise manual control for sautéing, boiling, and reducing, while the non-clog design minimizes downtime from burner fouling.
#@@# Right Griddle Plate#@#
A 24-inch right griddle plate provides a large flat cooking surface for searing and short-order production. Chefs achieve uniform contact and predictable results thanks to the .500-inch plate thickness that resists warping under heavy use.
#@@# Standard Oven Capacity#@#
The integrated standard oven includes battery spark ignition to ensure reliable, repeatable starts and steady bake performance. Teams can roast, braise, or hold products on a single footprint, conserving space while expanding menu flexibility.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf offer corrosion resistance and withstand daily scrubbing and heat exposure. Staff benefit from surfaces that clean efficiently and maintain a professional appearance in a busy kitchen.
#@@# Elevated Vent Shelf#@#
A 22.5-inch flue riser comes standard with a heavy-duty shelf to keep pans, tools, or finished plates within easy reach while promoting proper venting. Line workers reduce motion and speed ticket times by staging essentials at waist height.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to stabilize heavy cookware and ensure safe workflow. Maintenance teams appreciate the accessibility for floor cleaning and equipment inspection.
#@@#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 and griddle daily for food debris; remove buildup with a nonabrasive brush and warm, soapy water to preserve heat transfer. Tighten gas fittings monthly and verify no leaks using approved leak-detection solution. Degrease stainless steel surfaces with pH-neutral cleaner and microfiber cloth; rinse and dry to prevent corrosion. Calibrate oven thermostat quarterly and record temperatures. Elevate unit on 6" legs; level and secure vent riser per CSA and NSF guidelines.