Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers structured power and consistent heat distribution for high-volume kitchens that require repeatable results. Operators gain precise manual control across nine burners and dual ovens while stainless steel construction resists daily wear and simplifies sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates, racks, and debris; soak in hot water with degreaser. Scrub burners and pilot areas with a nylon brush, clear orifices, then dry fully. Wipe stainless surfaces with mild detergent, rinse, and polish to prevent corrosion. Clean oven interiors with recommended oven cleaner, remove residue, and check door seals. Clean backriser, flue riser, and ventilation to reduce fire risk and maintain CSA/NSF compliance.#@@#Additional Info#@#Southbend's 4602DD-6L 60" Gas Ultimate Restaurant Range offers 377,000 BTU with nine burners, two standard ovens, a 22.5" flue riser, stainless steel exterior, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers structured power and consistent heat distribution for high-volume kitchens that require repeatable results. Operators gain precise manual control across nine burners and dual ovens while stainless steel construction resists daily wear and simplifies sanitation.
#@@# Open Burner Array#@#
Nine commercial burners deliver a combined output of 377,000 BTU to drive simultaneous high-temperature tasks. Chefs achieve rapid searing, boiling, and pan turnover with a mix of three star/sauté, two Pyromax, and four non-clog burners, enabling varied cooking techniques without bottlenecks.
#@@# Oven Capacity#@#
Two standard ovens operate with battery spark ignition and include one oven rack each to expand baking and holding capacity. Kitchens can run parallel cook cycles for roasting and proofing while maintaining independent temperature control to support menu variety.
#@@# Top Configuration#@#
The top groups specialized burners across the deck to match workload zones and reduce cross-traffic. Placing star/sauté and Pyromax burners on the left and non-clog burners on the right lets line cooks stage tasks efficiently and minimizes transfer time during peak service.
#@@# Construction Integrity#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs provide a corrosion-resistant envelope and allow precise leveling on uneven floors. Staff perform routine cleaning rapidly and maintain stable operation in heavy-use environments that demand daily sanitation.
#@@# Venting and Shelf#@#
A 22.5-inch flue riser ships standard with a heavy-duty hi-shelf to organize cooking tools and recover heat where needed. Installers integrate venting straightforwardly while chefs position pans and trays on the riser shelf to keep line flow uninterrupted.
#@@#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 daily and remove debris to maintain consistent flame distribution and BTU output. Clean stainless steel surfaces with warm water and mild detergent; rinse and dry to prevent spotting. Vacuum condenser and vent paths weekly to sustain air flow through the 22.5” flue riser. Check standing pilot and battery spark assemblies monthly; tighten connections and replace batteries as required. Lubricate adjustable legs and verify unit remains level before service.