Built for continuous service in busy kitchens, this 60" gas restaurant range delivers focused heat output and integrated griddle capacity to sustain high-volume production without compromise. Operators benefit from precise thermostatic controls, a heavy-duty griddle plate, and a full oven plus cabinet base, all engineered to reduce downtime and simplify maintenance. The stainless steel exterior and commercial certifications ensure compliance and durability across institutional, hospitality, and healthcare foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool surfaces. Scrape griddle and wipe grates with a non-abrasive cloth and mild detergent. Remove oven rack; soak in warm, soapy water and scrub residues. Vacuum debris from the 22.5" flue riser and clean exhaust shelf. Clean condenser and service burners per manufacturer schedule to keep 179,000 BTU output efficient. Dry all parts before reconnecting gas and test thermostatic controls.#@@#Additional Info#@#Southbend 4602DC-4TL 60" gas range delivers 179,000 BTU with two non-clog burners, a 48" griddle, thermostatic controls, standing pilot, battery-spark ignition, stainless steel front, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for continuous service in busy kitchens, this 60" gas restaurant range delivers focused heat output and integrated griddle capacity to sustain high-volume production without compromise. Operators benefit from precise thermostatic controls, a heavy-duty griddle plate, and a full oven plus cabinet base, all engineered to reduce downtime and simplify maintenance. The stainless steel exterior and commercial certifications ensure compliance and durability across institutional, hospitality, and healthcare foodservice environments.
#@@# Burners With Griddle#@#
Two non-clog burners sit alongside a 48" left griddle to support simultaneous cooking and flat-top operations, enabling line cooks to sear and griddle without transferring cookware. This configuration reduces cycle times and concentrates a total output of 179,000 BTU where kitchens require it most.
#@@# Thermostatic Controls#@#
Thermostatic control systems deliver consistent temperature regulation for both griddle and oven zones, minimizing product variation across shifts. Staff achieve repeatable results with straightforward setpoints and stable heat response.
#@@# Heavy Duty Griddle#@#
The .500" plate thickness provides robust heat retention and even distribution across the griddle surface, supporting sustained high-throughput tasks such as breakfast service or continuous plating. The thick plate resists warping under frequent thermal cycles, extending service life.
#@@# Oven With Ignition#@#
A standard oven features battery spark ignition to eliminate standing pilot vulnerabilities while maintaining ready bake and roast capacity within the cabinet base. The oven includes one adjustable rack and accepts full-size sheet pans for routine production needs.
#@@# Stainless Steel Construction#@#
Front, sides, shelf, and backriser use stainless steel to resist corrosion and simplify sanitation procedures required by institutional operators and hospital kitchens.
#@@#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 loose residue and scrub with a nonabrasive pad while controls remain off. Clean oven interior weekly with a commercial degreaser and rinse thoroughly. Wipe stainless steel surfaces after each service using a damp cloth and mild detergent; dry to prevent water spots. Check door seals and adjustable 6" legs monthly for wear and level. Schedule professional inspection of thermostatic controls and gas connections every six months.