Built for continuous service in demanding kitchens, this 60-inch natural gas restaurant range delivers concentrated heat and multi-function cooking capacity without compromise. Operators gain 260,000 BTU of total power across four burners and a 36-inch griddle to manage simultaneous production tasks. The stainless steel exterior and 6-inch adjustable legs provide a stable, serviceable platform that fits high-volume restaurant, institutional, and hospitality environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Remove grates and racks. Scrape griddle and burner tops of food debris; clean with mild detergent and a non-abrasive pad. Wipe stainless steel surfaces and shelf with approved cleaner; rinse and dry. Vacuum condenser and oven vents; clear flue riser debris. Inspect and clean pilot assemblies and ignition ports with soft brush. Reinstall parts, restore gas and power, and run burners briefly to verify operation.#@@#Additional Info#@#The Southbend 4604AA-3GR-NG 60" Natural Gas Range delivers 260,000 BTU with four burners, a 36" griddle, two convection ovens, and stainless steel exterior.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this 60-inch natural gas restaurant range delivers concentrated heat and multi-function cooking capacity without compromise. Operators gain 260,000 BTU of total power across four burners and a 36-inch griddle to manage simultaneous production tasks. The stainless steel exterior and 6-inch adjustable legs provide a stable, serviceable platform that fits high-volume restaurant, institutional, and hospitality environments.
#@@# Four Burners#@#
Four open burners produce immediate, controllable flame for rapid boil and sear operations. Manual controls allow technicians to adjust output precisely, supporting consistent cook times during peak service.
#@@# Right Griddle#@#
A 36-inch griddle with .500" plate thickness offers broad surface heating for pancakes, sandwiches, and protein searing. Heavy plate mass maintains temperature under continuous load, reducing recovery time between batches.
#@@# Convection Ovens#@#
Dual convection ovens include battery spark ignition and three racks per oven to maximize throughput for roasting, baking, and holding. Convection airflow delivers uniform heat distribution, ensuring reproducible results across pans and sheet trays.
#@@# Flue Riser Shelf#@#
The 22-1/2" flue riser with hi-shelf integrates ventilation clearance with practical storage and staging space. Raised shelf space keeps utensils and pans accessible while meeting installation venting requirements.
#@@# Construction And Service#@#
Full stainless steel front, sides, and shelf resist corrosion and simplify sanitation during scheduled cleaning. The unit qualifies for a manufacturer Service First program to streamline parts and technical support for facility managers.
#@@# Installation And Compliance#@#
Freestanding configuration and 6" adjustable legs permit leveling on uneven floors and straightforward placement in existing lineups.
#@@#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 and griddle daily for food debris; scrape solids, then clean with a nonabrasive pad and approved degreaser. Drain and wipe ovens after cool down; remove racks and soak in warm, soapy water, then dry before reinsertion. Vacuum condenser and backriser areas weekly to prevent heat buildup. Check gas connections and standing pilot visually each shift; engage certified technician for any leak or ignition anomalies. Adjust 6" legs to level equipment monthly.