Stop compromising throughput for consistency. This 60-inch gas restaurant range delivers focused heat management and heavy-duty construction to sustain continuous service in high-demand kitchens. Operators will gain reliable ignition, substantial BTU output, and serviceable components that support long operational cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off main before cleaning. Remove grates and wipe burners with warm, soapy water; clear ports with a soft brush. Scrape griddle debris, apply degreaser, rinse, and season plate. Empty ovens, wash racks in hot, soapy water, dry, and reinstall. Clean flue riser shelf and backriser to remove grease. Vacuum condenser coils and wipe stainless surfaces with non-abrasive cleaner. Inspect seals and fittings; tighten or replace as needed.#@@#Additional Info#@#Southbend’s 4602DD-3GR 60" gas range offers 262,000 BTU with four burners, a 36" griddle, two ovens with battery ignition, a 1/2" griddle plate, stainless steel body, 22.5" flue riser, 6" adjustable legs, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60-inch gas restaurant range delivers focused heat management and heavy-duty construction to sustain continuous service in high-demand kitchens. Operators will gain reliable ignition, substantial BTU output, and serviceable components that support long operational cycles.
#@@# Four Burners#@#
Four heavy-duty burners provide concentrated output for simultaneous high-heat tasks, rated within the 251,000 to 300,000 BTU range to handle searing and rapid boiling. The design prevents clogging, and the wavy grates stabilize cookware during active service.
#@@# Right Griddle#@#
A right-side griddle with one-half inch plate thickness offers even heat transfer across the cooking surface, enabling consistent contact for pancakes, eggs, and sandwiches. Manual control allows chefs to calibrate temperature zones for varied menu items.
#@@# Dual Ovens#@#
Two standard ovens incorporate battery spark ignition and ship with one rack each to support batch roasting and warming operations. Bakeries and kitchens that run simultaneous sheet pans will benefit from separate oven control and independent zones.
#@@# Flue Riser Shelf#@#
A 22.5-inch flue riser includes a heavy-duty shelf to provide elevated storage and keep pans or trays within reach while venting clearance maintains safety. The riser integrates with the back area to organize staging without sacrificing vertical space.
#@@# Stainless Construction#@#
Stainless steel front, sides, and high shelf deliver corrosion resistance and simplified sanitation for frequent cleaning cycles. The exterior resists staining and supports compliance with NSF standards required by institutional food service.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs permit precise leveling on uneven floors and facilitate washdown beneath the unit for hygiene maintenance. Field adjustments maintain operational stability and reduce stress on oven doors and grates.
#@@#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 weekly and remove debris to prevent clogging. Align grates and check seating; tighten loose fasteners for even cooking. Drain and clean griddle plate after each shift; use a stainless-safe cleaner and scrape residue while warm. Verify pilot and spark systems monthly; replace faulty igniters to sustain ignition. Calibrate oven thermostats quarterly and rotate racks to ensure temperature uniformity. Clean condenser and ventilation monthly to prevent heat buildup.