Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers sustained high heat across a versatile cooktop and two convection ovens, allowing kitchens to maintain steady output without sacrificing temperature accuracy. Operators gain consistent performance and simplified serviceability in one commercial-grade package.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Cool surfaces completely. Scrape griddle and wipe burners with non-abrasive cleaner and a soft cloth. Remove oven racks and soak in warm, soapy water; scrub interiors with mild detergent and a nylon pad. Clean condenser coils and backriser area to improve efficiency and reduce fire risk. Empty crumb drawers and check door seals for wear. Dry all parts before restoring gas. Regular cleaning reduces bacteria, fire hazards, energy use, and equipment failures.#@@#Additional Info#@#Southbend's S60AA-3TR-NG offers 246,000 BTU from four 28,000 BTU burners and a 36" griddle, plus two convection ovens, stainless steel build, removable grates, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch natural gas restaurant range delivers sustained high heat across a versatile cooktop and two convection ovens, allowing kitchens to maintain steady output without sacrificing temperature accuracy. Operators gain consistent performance and simplified serviceability in one commercial-grade package.
#@@# Burners With Griddle#@#
Four open burners pair with a 36-inch right griddle to support simultaneous high-volume cooking tasks. Chefs achieve focused searing on burners and broad flat-top cooking on the griddle while thermostatic controls maintain set temperatures for repeatable results.
#@@# Thermostatic Control#@#
Thermostatic controls provide precise temperature regulation for both cooktop and ovens, minimizing cook variation across long service periods. Line cooks maintain target heat with snap-action thermostats that respond quickly to adjustments.
#@@# Convection Oven Capacity#@#
Dual convection ovens offer a combined cubic volume of 132.3 Cu.Ft and include two racks per oven to expand production flexibility. Staff can run multiple pans concurrently while convection circulation reduces cook time and evens bake profiles.
#@@# Heavy Duty Construction#@#
Stainless steel front, sides, shelf, and a 4-inch front rail provide durable protection against heavy use and cleaning cycles. Removable cast iron grates and a hinged lower valve panel reduce downtime for routine maintenance.
#@@# Serviceability And Clearance#@#
Six-inch adjustable legs and a backriser with high shelf simplify installation and align with variable kitchen surfaces while offering elevated storage. Two crumb drawers and an accessible oven bottom deliver easier cleaning and faster turnarounds between shifts.
#@@# Power And Performance#@#
Total input reaches 246,000 BTU with individual burners rated at 28,000 BTU and 35,000 BTU natural gas capability for intensive tasks.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame patterns. Clean griddle and plate surfaces after each shift using a scraper and a neutral pH cleaner; season the griddle per manufacturer instructions to prevent rust. Vacuum condenser and ventilator passages monthly and tighten gas connections quarterly; verify thermostatic controls for repeatable settings. Replace worn gaskets and test CSA-certified safety devices annually.