Stop compromising speed for control. This 60-inch natural gas restaurant range delivers concentrated heat management and high throughput for busy kitchens, combining charbroiler capacity with versatile cooktop and oven functions in a compact footprint. Operators gain consistent output and durable construction engineered for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Scrape grates and charbroiler with a brass brush; vacuum loose debris. Remove oven racks; wash in warm, soapy water and rinse. Clean stainless steel surfaces with mild detergent and soft cloth; avoid abrasive pads. Clear flue riser and condenser paths of grease. Inspect door seals and burners; replace worn parts. Dry all components before restoring gas. Regular cleaning reduces bacteria, fire risk, energy use, breakdowns, and inspection failures.#@@#Additional Info#@#Southbend's 60" natural gas range delivers 204,000 BTU with five non-clog burners and a 36" charbroiler. It has thermostatic controls, a standard oven, stainless steel exterior, 22.5" flue riser, 6" adjustable legs, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop compromising speed for control. This 60-inch natural gas restaurant range delivers concentrated heat management and high throughput for busy kitchens, combining charbroiler capacity with versatile cooktop and oven functions in a compact footprint. Operators gain consistent output and durable construction engineered for continuous service.
#@@# Cooktop Power#@#
Four non-clog burners and an additional fifth cooking zone supply a combined 204,000 BTU that supports simultaneous high-heat and low-heat tasks. Chefs can sear, boil, and simmer without cross-interference thanks to thermostatic controls that maintain setpoints under heavy load.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler occupies the right side and uses standing pilot ignition to provide direct radiant heat for grilling volume entrees. Grill grates sit on a stainless surface that tolerates frequent use and speeds turnaround between batches.
#@@# Oven Capacity#@#
A single standard oven with a spring-assisted counterweight door offers 132.3 cubic feet of usable volume and accepts a full-size rack for sheet pan operations. Thermostatic control delivers repeatable baking and roasting profiles that reduce rework.
#@@# Durable Construction#@#
Stainless steel front, sides, and hi-shelf combine with a 22.5-inch flue riser to protect backwall finishes while resisting corrosion in humid kitchen environments. Welded components and a .500-inch plate thickness support sustained mechanical stability.
#@@# Serviceable Design#@#
Lift-off wavy grates and accessible burner assemblies simplify cleaning and maintenance, minimizing downtime during peak service. This range qualifies for manufacturer service programs that streamline parts and labor support for long-term operation.
#@@# Flexible Installation#@#
Freestanding configuration on 6-inch adjustable legs allows leveling on irregular floors and positions the unit for existing gas service connections.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler surfaces weekly; remove debris and carbon with a brass brush and vacuum loose particles for consistent heat transfer. Lubricate control linkages quarterly with food-grade lubricant and verify thermostatic controls respond within setpoints. Wipe stainless steel exteriors after each shift with a neutral pH cleaner and microfiber to prevent corrosion. Clean oven interior monthly, soak racks in warm, soapy water, then dry before reinsertion.