Built for demanding commercial kitchens, this 60.75-inch gas range combines high output with practical serviceability to keep production moving during peak periods. Restaurant teams will appreciate the consistent heat provided across six 28,000 BTU open burners plus a dedicated left griddle, enabling simultaneous execution of multiple menu stations without compromise. Operators receive rugged stainless surfaces and accessible components that simplify cleaning and routine maintenance for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve before cleaning. Remove grates, crumb drawers and racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and rinse; dry to prevent corrosion. Clean griddle with a scraper and hot water, then season lightly. Vacuum condenser and cooker base to remove grease; inspect vents and backriser for buildup. Verify seals and controls; restart only after unit is fully dry and gas connections pass leak test.#@@#Additional Info#@#Southbend S60AC-2GL is a 60.75" natural gas restaurant range with six 28,000 BTU burners, a 24" griddle, 251,000 BTU total input, manual controls, convection oven, cabinet base, and stainless steel front and sides.#@@#General Info#@#Description #@#
Built for demanding commercial kitchens, this 60.75-inch gas range combines high output with practical serviceability to keep production moving during peak periods. Restaurant teams will appreciate the consistent heat provided across six 28,000 BTU open burners plus a dedicated left griddle, enabling simultaneous execution of multiple menu stations without compromise. Operators receive rugged stainless surfaces and accessible components that simplify cleaning and routine maintenance for continuous operation.
#@@# Six Open Burners#@#
Six open burners deliver 28,000 BTU each to support rapid searing, boiling, and pan work across multiple pots and pans. Chefs gain responsive flame control for precise temperature adjustments during sustained service.
#@@# Left Griddle Plate#@#
A 24-inch left griddle provides flat top cooking for proteins and breakfast items while freeing burners for other tasks. Staff can maintain consistent surface temperature with the 1/2-inch griddle plate thickness for even heat transfer.
#@@# Convection Oven#@#
The integrated convection oven expands menu capability with forced air circulation for even baking and roasting results. Kitchen managers can stage baked items and roast proteins while frontline cooks use the cooktop.
#@@# Stainless Steel Exterior#@#
Stainless steel front and sides resist corrosion and simplify sanitation protocols required in commercial environments. Cleaning teams access smooth surfaces and durable finishes that stand up to daily washdowns.
#@@# Serviceable Components#@#
Removable cast iron grates, hinged lower valve panel, and two crumb drawers speed cleaning and part access for repairs. Maintenance teams reduce downtime by reaching controls and burners without disassembling major assemblies.
#@@# Adjustable Support#@#
Six-inch adjustable legs and a four-inch front rail offer stable installation on variable floors and a secure work edge for cookware.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove and soak cast iron grates in warm, soapy water, then dry thoroughly before reassembly. Clean crumb drawers and oven interior after heavy use to prevent carbon buildup. Degrease stainless steel front and sides with a nonabrasive cleaner and soft cloth; rinse and dry to avoid streaking. Verify manual control knobs operate smoothly and replace worn gaskets or seals. Confirm level installation and check gas connections for leaks using approved methods.