Stop sacrificing throughput for control. This 60" commercial gas range delivers 224,000 BTU of proven heat and integrates two burners with a 48" griddle for high-volume cooking while ensuring precise thermostatic regulation. Built for continuous use, it features welded stainless-steel surfaces, a 22.5” flue riser with a shelf, and adjustable legs for stability in professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and lock out supply. Allow unit to cool. Scrape griddle and remove grease from burners and wavy grates with a non-abrasive pad and mild detergent. Vacuum or brush condenser and backriser vent to remove buildup. Clean oven interiors with a commercial oven cleaner; wipe racks and dry. Inspect door seals and legs; tighten 6" adjustable legs. Rinse all surfaces, dry, then restore gas. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend 4602DD-4TR 60" gas range delivers 224,000 BTU with two non-clog burners, a 48" right griddle, thermostatic controls, two standard ovens with battery spark ignition, stainless steel exterior, and 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" commercial gas range delivers 224,000 BTU of proven heat and integrates two burners with a 48" griddle for high-volume cooking while ensuring precise thermostatic regulation. Built for continuous use, it features welded stainless-steel surfaces, a 22.5” flue riser with a shelf, and adjustable legs for stability in professional kitchens.
#@@# Dual Open Burners#@#
Two non-clog burners provide intense heat for rapid searing and boiling. The design reduces flame interruption and simplifies maintenance, minimizing downtime during peak hours.
#@@# Extended Griddle Surface#@#
A 48" griddle with .500" plate thickness ensures consistent heat across a large area. Chefs achieve uniform browning and predictable cook times for items like pancakes, burgers, and sautés.
#@@# Thermostatic Controls#@#
Thermostatic systems maintain target temperatures on the griddle and ovens for consistent results. This reduces recovery time after heavy use and ensures reliability across shifts.
#@@# Dual Standard Ovens#@#
Two ovens with battery spark ignition allow simultaneous baking and roasting for diverse menus. Each oven includes one rack and fits sheet pans for efficient batch cooking.
#@@# Stainless Construction#@#
Stainless-steel front, sides, shelf, and backriser resist corrosion and simplify cleaning. Smooth surfaces and removable components speed up sanitation and inspection readiness.
#@@# Service-Ready Design#@#
A 22.5” flue riser with hi-shelf and adjustable legs ensures flexible installation and ventilation alignment. The range qualifies for service programs, streamlining maintenance and parts support.
This range meets NSF and CSA listings for foodservice equipment. Operating on natural gas with 224,000 BTU output, it is designed for continuous use in restaurants, institutional kitchens, and hospitality settings.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to prevent clogging in the (2) non-clog burners. Clean griddle plate daily with a scraper and a neutral pH cleaner; rinse and dry before use. Wipe stainless steel front and sides with mild detergent and a soft cloth to protect finish. Vacuum condenser and check thermostatic controls monthly for accurate calibration. Verify standing pilot and battery spark ignition components quarterly. Tighten 6" adjustable legs and confirm level.