This commercial gas range is designed for high performance in busy kitchens. With a powerful output and robust construction, it meets the demands of restaurant managers and culinary directors.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool-down before cleaning. Scrape griddle and remove cast iron grates; wash with warm, soapy water and rinse. Empty crumb drawer and wipe interior ovens with mild detergent and a soft cloth. Clean condenser coils and vent backriser to improve efficiency and reduce fire risk. Inspect door seals and replace if cracked. Dry all surfaces completely before reconnecting power and returning unit to service.#@@#Additional Info#@#Southbend’s S60AA-2RR 60.75" Gas S-Series range delivers 271,500 BTU with six 28,000 BTU burners, a 24" griddle/broiler, two convection ovens, removable grates, crumb drawer, stainless steel front, 4" rail, and 6" legs.#@@#General Info#@#Description #@#
This commercial gas range is designed for high performance in busy kitchens. With a powerful output and robust construction, it meets the demands of restaurant managers and culinary directors.
Six open burners provide concentrated heat for cooking multiple dishes simultaneously. Each burner features removable cast iron grates for easy reconfiguration and cleaning.
The dedicated flat-top surface allows for effective searing and grilling without using burner space, ensuring even heat distribution for consistent results.
Two convection ovens enable parallel baking and roasting, enhancing menu flexibility and reducing cooking times. Each oven comes with two racks and maintains stable temperatures for long service periods.
The stainless steel construction resists corrosion and simplifies sanitation in commercial kitchens. Quick access to service points minimizes downtime during maintenance.
Adjustable legs and a front rail allow for secure installation on uneven floors while adhering to local code requirements. A crumb drawer and storage shelf help keep work areas organized and accessible.
Engineered for natural gas operation with manual controls, this unit meets various compliance standards. Its total rated output supports sustained high-volume cooking effectively.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove cast iron grates and soak in warm, soapy water, then dry thoroughly to prevent rust. Clean griddle surface after each shift with a scraper and apply a thin layer of food-grade oil when cool. Vacuum condenser and clear crumb drawer monthly to maintain airflow. Verify oven thermostat accuracy quarterly and recalibrate if readings deviate. Tighten gas connections and check for leaks after any service.