Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers focused cooking power, precise griddle performance, and dual convection ovens to keep service steady during peak hours. Designed for commercial kitchens, it balances output and control for operators who need consistent results across high-volume menus.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool unit. Remove grates and racks; soak in warm detergent solution. Scrape griddle surface while warm with a scraper, then degrease with a high temp cleaner rated for stainless steel. Vacuum crumbs from drawers and clean ovens with nonabrasive oven cleaner; wipe thermostatic controls and knobs with damp cloth. Clean condenser and backriser vents to improve efficiency. Rinse, dry thoroughly, and restore gas supply after leak test.#@@#Additional Info#@#Southbend S60AA-4TL offers 206,000 BTU from two 28,000 BTU burners, a 48" griddle, dual convection ovens, removable grates, a .500" plate, stainless steel front and sides, 6" adjustable legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers focused cooking power, precise griddle performance, and dual convection ovens to keep service steady during peak hours. Designed for commercial kitchens, it balances output and control for operators who need consistent results across high-volume menus.
#@@# Burners Performance#@#
Two open burners deliver concentrated heat with simple, predictable response for sautéing and rapid boil tasks. Operators receive consistent 28,000 BTU output per burner, enabling fast temperature recovery when moving between heavy pans and stockpots.
#@@# Griddle Surface#@#
A 48-inch left griddle with a 0.500-inch thick plate provides uniform heat distribution across a large cooking area. Chefs maintain steady contact temperatures for searing and griddling, minimizing cold spots and accelerating cook cycles.
#@@# Oven Capacity#@#
Two convection ovens offer forced-air heat to reduce cook times and maintain product consistency across racks. Each oven ships with two racks, allowing simultaneous roasting, baking, and holding without flavor crossover.
#@@# Construction Durability#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation in busy back-of-house environments. Removable cast iron grates and crumb drawers allow rapid cleaning cycles and reduce downtime between shifts.
#@@# Control Precision#@#
Thermostatic controls and a snap action thermostat produce accurate temperature regulation for both griddle and ovens. Kitchen staff gain tighter process control that reduces product variation and waste.
#@@# Service Support#@#
A hinged lower valve panel and 6-inch stainless steel adjustable legs provide straightforward access for service and leveling on uneven floors. Technicians perform maintenance and adjustments faster, supporting higher equipment uptime.
#@@#Delivery Details#@#
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• 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 carbon buildup; remove and soak cast iron grates in warm, soapy water, then dry thoroughly before reinstalling. Clean oven interiors after service with nonabrasive cleaners and remove crumb drawers for weekly emptying. Wipe stainless steel surfaces with a damp cloth and mild detergent, then polish along the grain. Verify thermostatic controls and gas connections monthly and tighten fittings per CSA guidelines. Adjust legs to level the range.