Operators can efficiently manage kitchen demands with this 60 inch gas restaurant range, which provides consistent heat across a versatile cook surface. It features integrated capabilities for simultaneous production, ensuring reliable throughput and simplified serviceability supported by commercial certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the range supply before cleaning. Remove grates and charbroiler parts; soak in warm soapy water, scrub, rinse, and dry. Wipe stainless steel surfaces with mild detergent and a soft cloth to prevent corrosion. Clean oven interiors after cooling; scrape debris, vacuum crumbs, then wash with approved cleaner. Degrease backriser and vents regularly to reduce fire risk and ensure compliance. Check seals and hinges; replace worn parts to avoid breakdowns.#@@#Additional Info#@#Southbend's 4606AA-2TR 60" gas range offers 204,000 BTU with five burners, a 36" charbroiler, two convection ovens, thermostatic controls, stainless steel, 6" legs, a 22.5" flue riser, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Operators can efficiently manage kitchen demands with this 60 inch gas restaurant range, which provides consistent heat across a versatile cook surface. It features integrated capabilities for simultaneous production, ensuring reliable throughput and simplified serviceability supported by commercial certifications.
Deliver 204,000 BTU of total power to support rapid cooking tasks. Chefs will maintain consistent output during peak periods thanks to five heavy-duty burners.
Specify a stainless steel construction to resist corrosion and simplify sanitation routines, allowing kitchen teams to reduce maintenance time while preserving a professional appearance.
Position a 36 inch charbroiler on the right side for direct-grill tasks, enabling staff to manage grill orders and range tasks from a single station, improving line efficiency.
Utilize two convection-style ovens with spring assisted counterweight doors and three racks for cooking flexibility, allowing line cooks to roast, bake, and hold multiple items simultaneously.
Rely on a 22.5 inch flue riser with high shelf and 6 inch adjustable legs for stable installation and effective vent integration, helping facilities personnel level the unit on uneven floors.
Operate thermostatic controls and a standing pilot configuration for precise temperature management and dependable ignition, enabling kitchen managers to achieve repeatable results and simplified operator training supported by certifications.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and charbroiler grates weekly; remove debris and soak grates in warm, soapy water to prevent flare-ups. Clean stainless steel surfaces with a nonabrasive detergent and soft cloth; rinse and dry to avoid water spots. Verify thermostatic controls and pilot lighting monthly and adjust calibration if temperatures drift. Tighten 6" adjustable legs and check flue riser clearance. Replace worn seals and gaskets promptly to maintain efficiency.