Stop sacrificing capacity for control. This 60-inch gas range delivers robust output while maintaining precise temperature management, meeting the demands of busy commercial kitchens that require consistent production and reliable uptime. Operators gain a high-output cookline tool engineered for continuous service and predictable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe burners with a non-abrasive cloth and mild detergent. Scrape griddle residue, apply degreaser, rinse and dry. Clean ovens with commercial oven cleaner, wipe racks in warm, soapy water and dry thoroughly. Vacuum condenser coils and inspect door seals for wear; replace if damaged. Degrease backriser and vent to reduce fire risk and ensure CSA and NSF compliance. Regular cleaning prevents illness, fires, and costly breakdowns.#@@#Additional Info#@#Southbend's 4602DD-4TL 60" gas range offers 224,000 BTU with two non-clog burners, a 48" griddle, thermostatic controls, two standard ovens with battery spark ignition, stainless steel exterior, and NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing capacity for control. This 60-inch gas range delivers robust output while maintaining precise temperature management, meeting the demands of busy commercial kitchens that require consistent production and reliable uptime. Operators gain a high-output cookline tool engineered for continuous service and predictable results.
#@@# High Output Burners#@#
Two non-clog burners supply concentrated heat across the cooktop, producing the high thermal energy required for rapid searing and large pot boiling. Heat distribution remains stable under load, enabling continuous use without performance loss.
#@@# Left Griddle Module#@#
A 48-inch left griddle with .500-inch plate thickness provides an extended flat top cooking surface for eggs, pancakes, and sautés under sustained schedules. The thick plate mass stores heat and reduces recovery time between batches, improving throughput.
#@@# Thermostatic Controls#@#
Thermostatic control across the griddle and ovens allows precise setpoint management to maintain target temperatures during peak periods. Staff achieve repeatable results with a reduced need for manual intervention.
#@@# Dual Oven Bank#@#
Two standard ovens include battery spark ignition and ship with one rack each, offering parallel roasting and holding capacity for high-volume menus. Oven interiors accept full-size pans and enable simultaneous baking and proofing tasks.
#@@# Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify daily sanitation routines common in institutional and hospitality environments. Smooth surfaces reduce cleaning time and sustain professional kitchen aesthetics.
#@@# Heavy Duty Support#@#
A 22-1/2-inch flue riser with a heavy-duty shelf and 6-inch adjustable stainless legs provide durable mounting and flexible installation on uneven floors. Installer teams find leveling straightforward while the shelf adds usable staging area.
#@@#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 grates weekly and remove debris to maintain consistent flame distribution. Drain and clean grease troughs after each shift to prevent buildup and fire risk. Calibrate thermostatic controls quarterly using a traceable thermometer and adjust per manufacturer tolerance. Tighten gas fittings and inspect standing pilot and spark ignition monthly for wear; replace defective parts immediately. Level the unit and verify 6" legs for stability before service.