Stop sacrificing throughput for consistent cooking control. This 60.75-inch gas restaurant range delivers concentrated power across four non-clog burners and an integrated 36-inch griddle, providing robust output while maintaining precise thermostatic regulation for repeatable results. Food service teams achieve sustained production and consistent product quality without frequent intervention.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply before cleaning. Remove grates and wipe burners with a soft brush and mild detergent to remove food residue and grease. Scrape griddle with a designated scraper, then wash with warm, soapy water and rinse. Clean oven interior after cooling using a non-abrasive cleaner; dry completely. Vacuum condenser and backriser vents to prevent grease buildup and fire risk. Inspect seals and thermostatic controls; replace worn parts to avoid failures.#@@#Additional Info#@#Southbend's 4602DC-3TR 60.75" gas range offers 217,000 BTU with four non-clog burners, a 36" griddle, thermostatic controls, standing pilot, battery spark ignition, stainless steel exterior, 6" adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cooking control. This 60.75-inch gas restaurant range delivers concentrated power across four non-clog burners and an integrated 36-inch griddle, providing robust output while maintaining precise thermostatic regulation for repeatable results. Food service teams achieve sustained production and consistent product quality without frequent intervention.
#@@# Four Non-Clog Burners#@#
Operators gain access to four high-capacity burners that provide rapid heat response and even distribution across cookware. Chefs maintain continuous service during peak periods while technicians perform quick maintenance thanks to lift-off components and non-clog design.
#@@# Right Griddle Plate#@#
A 36-inch griddle mounted on the right side offers a 1/2-inch thick cooking plate that retains heat and resists warpage under continuous use. Kitchens produce high volumes of grilled items with uniform searing and reduced cycle time between batches.
#@@# Thermostatic Controls#@#
Thermostatic control systems deliver accurate temperature regulation for griddle and oven zones, minimizing variance between cooks and reducing product loss. Staff calibrate settings quickly and reproduce setpoints across shifts to support consistent menu execution.
#@@# Standard Oven And Cabinet#@#
The unit includes a standard oven with battery spark ignition and a cabinet base with one rack, supplying flexible bake and hold capacity below the cooktop. Culinary teams expand menu variety while conserving floor space in crowded kitchens.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, and shelf combine with a welded flue riser and 6-inch adjustable legs to create a durable footprint that handles daily commercial rigors. Maintenance crews find cleaning straightforward, and the chassis resists corrosion in high-use environments.
#@@#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#@#Consult the maintenance schedule monthly to inspect burners, griddle, oven, flue riser, and door seals for wear and alignment. Clean burners and grates after each service day; remove debris and soak grates in warm, soapy water as needed. Degrease stainless steel front and sides with a mild, nonabrasive cleaner and soft cloth. Calibrate thermostatic controls quarterly and check the standing pilot and battery spark ignition. Lubricate adjustable legs and tighten fasteners as needed.