Stop settling for slow output when demand surges. This 60.75-inch natural gas restaurant range combines concentrated heat with a broad cooking surface area to move orders through service quickly while maintaining consistent results. Food service teams benefit from controlled heat, dual ovens, and a heavy griddle, balancing high throughput with repeatable performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off power. Scrape griddle while hot, then degrease with a commercial solvent and rinse. Remove grates and oven racks; soak in warm, soapy water and scrub with a nonabrasive pad. Vacuum condenser and backriser debris weekly. Wipe stainless surfaces with mild detergent and polish to prevent corrosion. Check seals and burners monthly. Cleaning prevents foodborne illness, reduces fire risk, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#Southbend's S60AA-4TR-NG offers 206,000 BTU from four burners and a 48" griddle, two convection ovens with thermostatic controls, removable cast iron grates, stainless steel front and sides, 6" adjustable legs, 115v power, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop settling for slow output when demand surges. This 60.75-inch natural gas restaurant range combines concentrated heat with a broad cooking surface area to move orders through service quickly while maintaining consistent results. Food service teams benefit from controlled heat, dual ovens, and a heavy griddle, balancing high throughput with repeatable performance.
#@@# Burners With Griddle#@#
Four high-output open burners deliver direct, adjustable heat for rapid searing and boiling, while a 48-inch right-side griddle provides a continuous flat-top cooking plane for high-volume items. Operators can adjust heat with thermostatic controls to maintain target temperatures during peak service.
#@@# Cast Iron Grates#@#
Removable cast iron grates provide intense heat transfer and resist warping under repeated thermal cycling, enabling steady pan contact and efficient energy use. Staff can remove grates quickly for cleaning and maintenance, reducing downtime between shifts.
#@@# Dual Convection Ovens#@#
Two convection ovens offer separate temperature zones for simultaneous baking and roasting tasks, expanding menu flexibility during busy periods. Each oven ships with two racks and uses snap-action thermostats for reliable temperature regulation.
#@@# Heavy Griddle Plate#@#
The 1/2-inch thick griddle plate stores thermal mass to smooth temperature swings under continuous use, producing uniform surface heat for consistent product yield. Chefs benefit from even browning and reduced hot spots when cooking breakfast items or sandwich components.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation procedures, meeting institutional cleaning protocols with durable surfaces. A welded 4-inch front rail and back riser with a hi-shelf create an organized work area and guard against splatter.
#@@#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#@#Perform daily surface cleaning on stainless steel fronts and sides with a neutral pH cleaner and soft cloth to prevent corrosion. Inspect burners and remove carbon deposits weekly; soak removable cast iron grates in warm, soapy water and dry before reinstalling. Verify thermostatic controls and thermostat calibrations monthly and adjust per manufacturer procedures. Empty crumb drawers after each service. Check gas connections and vent backriser for leaks and obstructions quarterly.