Stop sacrificing throughput for control. This 60-inch commercial gas range combines concentrated heat, versatile cooking zones, and robust construction to handle sustained service in restaurants, schools, hospitals, and bars. Operators will achieve consistent results across burners, griddle, and ovens while minimizing maintenance interruptions.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates, racks, crumb drawers, and grease trays. Scrape residue from the griddle and burners, then wipe surfaces with mild detergent and a soft cloth. Clean oven interiors with approved oven cleaner, rinse, and dry. Vacuum condenser coils and wipe stainless steel exterior with non-abrasive cleaner. Inspect seals and valves for wear; replace if needed. Repeat weekly to prevent grease buildup and equipment failure.#@@#Additional Info#@#Southbend's S60AA-4GL 60" gas range delivers 206,000 BTU with two 28,000 BTU burners, a 48" griddle, and two convection ovens; stainless steel, 4" rail, 6" legs, manual controls, NSF and CSA certifications ensure reliable foodservice performance.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch commercial gas range combines concentrated heat, versatile cooking zones, and robust construction to handle sustained service in restaurants, schools, hospitals, and bars. Operators will achieve consistent results across burners, griddle, and ovens while minimizing maintenance interruptions.
#@@# Burners Performance#@#
Two open burners deliver focused heat for sautéing and rapid boil-off operations, each rated at 28,000 BTU to handle large pots and high-heat searing. Removable cast iron grates enable quick cleaning and maintain even flame distribution under heavy use.
#@@# Griddle Capacity#@#
The 48-inch left griddle provides a continuous frying surface for eggs, burgers, and breakfast lines, featuring a .500" plate thickness that sustains flat heat and resists warping under repeated thermal cycles. Manual controls permit precise temperature settings across the griddle to optimize product yield and reduce scrap.
#@@# Oven Versatility#@#
Dual convection ovens expand cooking flexibility with snap-action thermostats for repeatable temperature control and two racks per oven to maximize throughput. Convection movement accelerates cook times and promotes uniform doneness for batch roasting and baking.
#@@# Construction Durability#@#
Stainless steel front, sides, and high shelf resist corrosion and simplify sanitation workflows in busy kitchens, while the hinged lower valve panel provides accessible service points for technicians. Welded components and a solid 4-inch front rail reinforce structural stability during heavy use.
#@@# Serviceability Features#@#
Two crumb drawers and an easy-access lower panel reduce downtime for cleaning and routine maintenance, allowing staff to restore operation quickly between shifts. Six-inch stainless steel adjustable legs enable accurate leveling on uneven floors to preserve burner alignment and oven sealing.
#@@#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; remove cast iron grates and scrub with a nonabrasive brush, then reseason griddle after cleaning. Clean crumb drawers and shelf weekly; empty grease and sanitize with approved detergent. Wipe stainless surfaces with a damp cloth and mild cleaner; avoid chlorides that corrode finish. Verify manual controls and snap action thermostats function monthly and calibrate as needed. Level unit and tighten fittings quarterly.