Stop sacrificing throughput for control. This 60-inch gas restaurant range combines a high total BTU with precise manual controls to support continuous service in high-demand kitchens. Operators gain reliable ignition, heavy-duty construction, and a layout engineered for simultaneous production across multiple cooking zones.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas. Remove grates and racks; soak in warm, soapy water. Scrub burners with a non-abrasive brush; clear orifices. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean flue riser and shelf to remove grease. Vacuum condenser and legs weekly for efficiency. Inspect seals, pilots, and ignitors; tighten or replace worn parts. Follow CSA and NSF maintenance intervals for safety and compliance.#@@#Additional Info#@#Southbend's 4602DD-5R 60" gas range offers 377,000 BTU from nine burners and two ovens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range combines a high total BTU with precise manual controls to support continuous service in high-demand kitchens. Operators gain reliable ignition, heavy-duty construction, and a layout engineered for simultaneous production across multiple cooking zones.
#@@# Nine Burners#@#
Nine cooking zones deliver distributed heat for large-batch operations, providing flexible staging for sautéing, boiling, and pan-frying. Multiple non-clog and pyromax burner types maintain consistent output under heavy use, minimizing interruptions during peak periods.
#@@# High Heat Output#@#
377,000 BTU concentrates energy across the cooktop and ovens, enabling rapid boil times and fast recovery between loads. Chefs can move from high-temperature searing to steady simmering without long waits, improving ticket time and throughput.
#@@# Dual Ovens#@#
Two standard ovens with battery spark ignition provide redundant baking and roasting capacity, each shipped with one oven rack. Kitchen staff can stage multiple recipes at different temperatures simultaneously, reducing turnaround for batch cooking.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and adjustable legs withstand rigorous daily use and simplify sanitation workflows. The heavy-gauge fabrication resists warping and supports constant cleaning protocols common in institutional kitchens.
#@@# Serviceable Design#@#
Standing pilot and manual controls simplify troubleshooting and repair, while qualification for the manufacturer’s Service First Program streamlines maintenance support. Technicians encounter fewer electronic failure points, lowering mean time to repair.
#@@# Vented Backriser#@#
A 22.5-inch flue riser with heavy-duty shelf provides proper venting and additional staging space for pans and utensils. The integrated shelf keeps work surfaces clear and positions tools within reach to speed prep and plating.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should schedule coil and burner inspections every 90 days and document findings for warranty compliance. Clean grates and burner ports with a brass brush after shutdown; remove carbon deposits and verify ignition spark on each burner. Degrease stainless steel surfaces with a pH-neutral cleaner and rinse with potable water. Lubricate valve stems quarterly with food-grade lubricant and torque fasteners per specs. Check oven door seals and adjust hinge tension.