Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers precise heat management across eight burners and two ovens while sustaining continuous service for high-volume kitchens. Operators will achieve consistent results and reduce downtime with manual controls and durable stainless-steel construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas. Remove grates and racks; soak in soapy water. Wipe burners and stainless surfaces with mild detergent and a soft cloth. Clean oven interiors with approved cleaner; clear debris from pilot and ignition areas. Vacuum grease from vents; degrease exhaust paths to reduce fire risk. Inspect seals and legs; tighten fasteners. Dry all parts before restoring gas and power to prevent corrosion and ensure safe operation.#@@#Additional Info#@#Southbend's 4602DD-7R 60" gas range offers 358,000 BTU with eight burners, four pyromax burners, two ovens, stainless steel front, 22-1/2" flue riser, 6" adjustable legs, CSA and NSF certified, natural gas, freestanding for high-volume kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers precise heat management across eight burners and two ovens while sustaining continuous service for high-volume kitchens. Operators will achieve consistent results and reduce downtime with manual controls and durable stainless-steel construction.
#@@# High Output Burners#@#
Eight non-clog burners supply the primary cooking surface, producing the high heat required for rapid searing and large-batch production. Engineers placed pyromax-style burners on the right side to concentrate power where heavy pans and griddles run, enabling steady commercial cooking at scale.
#@@# Oven Capacity#@#
Two standard ovens provide simultaneous baking, roasting, and holding operations with independent battery spark ignition for reliable starts. Technicians deliver one rack per oven out of the box, allowing kitchens to expand capacity quickly and minimize oven queue times during peak service.
#@@# Frame Durability#@#
Stainless steel front, sides, and shelf ensure resistance to corrosion and simplify daily sanitation protocols in regulated environments. Fabricators mount the range on 6-inch adjustable legs to level the unit on uneven floors and maintain stable cooking heights for staff.
#@@# Exhaust and Service Shelf#@#
A 22-1/2-inch flue riser with a hi-shelf directs combustion products while offering convenient staging for pans and tools near the cooking surface. Chefs benefit from the elevated shelf that keeps frequently used items within reach and reduces unnecessary back-and-forth traffic.
#@@# Controls and Certification#@#
Manual control knobs provide direct tactile adjustment for experienced operators who require immediate temperature response and repeatable settings. Inspectors will note that the unit carries CSA and NSF certifications, confirming compliance with common commercial safety and sanitation standards.
#@@#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 for food debris and clear obstructions to maintain consistent flame patterns. Drain and clean grease troughs weekly, using degreaser and a brush to prevent buildup. Calibrate oven thermostats monthly with a certified thermometer and adjust controls as needed. Lubricate door hinges and check gaskets for tears; replace damaged seals promptly. Verify ventilation and check flue riser connections quarterly to ensure safe combustion.