Stop sacrificing throughput for control. This 60" gas restaurant range delivers sustained commercial heat output while providing operators with precise manual control across burners, griddle, and ovens, ensuring kitchens maintain consistent cooking quality during peak service. Designed for intensive use, the unit combines a large griddle surface with convection oven capacity to handle multiple menus and continuous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the gas line per local code and let the range cool. Remove grates, crumb drawers, and racks; clean with warm, soapy water. Scrub the griddle with a non-abrasive pad and approved degreaser. Vacuum the condenser area and wipe stainless surfaces with mild detergent, then dry. Inspect door seals and burner ports; clear clogged ports with a soft brush. Clean vents and hood filters daily to reduce grease buildup and fire risk. Regular cleaning prevents contamination and breakdowns.#@@#Additional Info#@#The Southbend S60AA-4GR 60" gas range delivers 206,000 BTU with two 28,000 BTU burners, a 48" griddle, two convection ovens, removable grates, manual controls, stainless steel exterior, 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range delivers sustained commercial heat output while providing operators with precise manual control across burners, griddle, and ovens, ensuring kitchens maintain consistent cooking quality during peak service. Designed for intensive use, the unit combines a large griddle surface with convection oven capacity to handle multiple menus and continuous production.
#@@# Burners Performance#@#
Two open burners provide direct, responsive heat for rapid boiling and searing, featuring individual manual valves for immediate adjustment. Operators achieve consistent pan temperatures, while the removable cast iron grates simplify daily cleaning and maintenance.
#@@# Right Griddle Surface#@#
A 48" griddle mounted on the right offers an expansive flat-top cooking area for griddled proteins and pans, enabling continuous service of high-demand items. Manual controls allow for fine temperature tuning across the griddle, ensuring even browning and repeatable results.
#@@# Oven Capacity#@#
Two convection ovens deliver enclosed, convective heat for baking, roasting, and holding items without interrupting stovetop operations. Each oven comes with two racks and utilizes a snap-action thermostat for reliable temperature regulation under heavy load.
#@@# Stainless Construction#@#
The stainless steel front, sides, shelf, and 4" front rail resist corrosion and allow frequent washdowns without degrading structural integrity. The durable finish maintains a sanitary surface that meets the demands of busy kitchen cleaning cycles and inspection standards.
#@@# Serviceability Design#@#
The hinged lower valve panel and removable components reduce downtime for routine service and part replacement, enabling faster technician access. Crumb drawers and accessible grates streamline daily maintenance, minimizing time out of service.
#@@#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 debris; clean cast iron grates with a stiff brush and warm, soapy water, then dry to prevent corrosion. Empty crumb drawers and wipe oven interiors weekly; use nonabrasive cleaner and scrub racks separately. Verify manual controls and thermostat monthly; calibrate if temperature deviates. Check gas connections for leaks with approved solution before each shift. Level the unit and adjust stainless steel legs quarterly.