Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power and consistent thermal management, enabling continuous production without performance drift. Designed for demanding kitchens, it combines six non-clog burners, a right-side griddle, and dual ovens to sustain heavy service periods with predictable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas source and let unit cool. Remove grates and wipe burners with a soft brush and mild detergent. Scrape griddle with a spatula, then clean with warm soapy water and dry. Vacuum condenser and backriser to prevent grease buildup. Clean oven interiors with approved degreaser, rinse, and dry. Inspect door seals, hinges, and thermostatic controls. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's 4602DD-2TR 60" gas range offers 300,000 BTU with six burners, a 24" griddle, thermostatic controls, two ovens with spark ignition, stainless steel front and sides, adjustable legs, a flue riser with shelf, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated power and consistent thermal management, enabling continuous production without performance drift. Designed for demanding kitchens, it combines six non-clog burners, a right-side griddle, and dual ovens to sustain heavy service periods with predictable results.
#@@# Six Non-Clog Burners#@#
Engineered with six open burners, the unit produces distributed heat across a wide cook surface to handle multiple pans simultaneously. Chefs obtain consistent flame intensity for searing and rapid boil tasks while maintenance requirements remain low thanks to non-clog construction.
#@@# Wavy Cast Grates#@#
Wavy grates stabilize cookware and improve heat transfer to pans, reducing hot spots during high-volume cooking. Crew members experience easier repositioning of pots and reduced risk of cookware tipping under busy conditions.
#@@# Right Griddle Plate#@#
A 24-inch griddle on the right side provides a flat, controlled griddle surface for pancakes, sandwiches, and grill items, with a 1/2" plate thickness delivering thermal mass for steadier temperatures. Operators maintain consistent product output and recover temperature quickly between batches.
#@@# Thermostatic Controls#@#
Thermostatic regulation on the griddle and ovens permits precise temperature setting and reliable hold temperatures during service. Line cooks achieve repeatable results and minimize product waste through tight temperature management.
#@@# Dual Standard Ovens#@#
Two standard ovens with battery spark ignition supply independent baking and roasting capacity, each shipped with one rack to accommodate sheet pans. Kitchen managers expand menu flexibility by running separate preparations simultaneously without cross-contamination of flavors.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily for debris and clear ports with a soft brush to prevent clogging. Drain and clean the griddle each shift; heat plate, scrape with a stainless steel scraper, apply a thin coat of oil, and wipe excess with a lint-free cloth. Empty crumb trays and wipe oven interiors weekly with mild detergent and warm water; rinse and dry. Verify thermostatic controls and pilot ignition monthly; tighten loose connections and replace worn gaskets.