Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power across six burners and a 24-inch griddle while maintaining precise temperature control for consistent results during sustained use. Food service teams will find that the unit balances high output and dependable operation for continuous service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas before cleaning. Scrape grease from griddle and burners, then wipe with detergent and a non-abrasive pad. Vacuum oven flue and clean convection oven interiors with approved cleaner; rinse well. Clean condenser coils and stainless-steel surfaces with mild degreaser; dry to prevent corrosion. Inspect seals, pilot, and thermostatic controls for wear. Regular cleaning prevents contamination, fires, higher energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend’s 60" natural gas range delivers 310,000 BTU with six burners, a 24" griddle, thermostatic controls, standing pilot, dual convection ovens, stainless steel exterior, 6" adjustable legs, 115v, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers concentrated power across six burners and a 24-inch griddle while maintaining precise temperature control for consistent results during sustained use. Food service teams will find that the unit balances high output and dependable operation for continuous service periods.
#@@# Front Burners#@#
Three star and sauté-style front burners supply immediate, high-intensity heat where chefs need it most. Operators can sear, reduce, and finish simultaneously while maintaining flame stability during heavy pans and rapid temperature changes.
#@@# Rear Burners#@#
Three non-clog rear burners provide sustained, even heat for longer simmering and stock reduction tasks. Kitchen staff will experience fewer interruptions for maintenance thanks to clog-resistant ports that preserve flow and flame patterns.
#@@# Right Griddle#@#
A 24-inch griddle mounted on the right side expands menu versatility by enabling flat-top cooking for eggs, sandwiches, and griddle items. Chefs will control griddle temperature via thermostatic regulation to maintain consistent plate output and reduce scrap.
#@@# Dual Convection Ovens#@#
Two convection ovens with battery spark ignition allow staggered baking and roasting schedules without cross-contamination of flavors. Teams can load multiple racks and run different programs concurrently, improving throughput and menu flexibility.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs deliver a durable footprint that resists corrosion and simplifies cleaning routines. Maintenance personnel can level the range on uneven floors and use the hi-shelf flue riser to route exhaust while retaining workspace above.
#@@# Controls and Certification#@#
Thermostatic controls and standing pilot systems grant direct control over temperature settings and ignition reliability in busy environments.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for carbon buildup and remove deposits with a non-abrasive brush and mild degreaser to maintain heat transfer and ignition reliability. Drain and clean oven crumb trays weekly; scrub racks in warm, soapy water and dry thoroughly before reinsertion. Test thermostatic controls monthly and calibrate per manufacturer instructions. Verify door gaskets and adjustable legs for wear and level; tighten fasteners and replace damaged seals immediately.