Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers targeted heat across six open burners, a 24-inch raised griddle/broiler, and a convection oven, producing a total of 236,500 BTU to meet sustained service demands without compromising consistency. Operators can manage large ticket volumes while maintaining temperature stability and ensuring easy serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply. Remove grates, crumb drawer and racks. Scrape excess food and grease from griddle and burners. Clean surfaces with a mild detergent solution and a non-abrasive pad; rinse with clear water. Vacuum condenser and backriser area to remove dust and grease. Inspect seals and valves; tighten or replace as needed. Dry all parts before reassembling and restore gas and power. Regular cleaning prevents contamination, fires, high bills, and breakdowns.#@@#Additional Info#@#Southbend’s S60AC-2RR 60" gas range offers 236,500 BTU with six 28,000 BTU burners, a 24" griddle/broiler, convection oven, and cabinet base.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60-inch gas restaurant range delivers targeted heat across six open burners, a 24-inch raised griddle/broiler, and a convection oven, producing a total of 236,500 BTU to meet sustained service demands without compromising consistency. Operators can manage large ticket volumes while maintaining temperature stability and ensuring easy serviceability.
#@@# Six Burners#@#
Six open burners provide high-output cooking zones rated at 28,000 BTU each, enabling simultaneous high-heat tasks such as searing, boiling, and rapid sautéing. Chefs retain precise manual control over each flame, which reduces cycle time during busy periods and enhances throughput.
#@@# Raised Griddle#@#
A 24-inch raised griddle and broiler section mounts directly on the range top, broadening cooking capability for flat items and broiled finishes. The .500-inch plate thickness ensures even heat distribution and resists warping under continuous use, improving surface life and cooking consistency.
#@@# Convection Oven#@#
The integrated convection oven supports baking and roasting applications while the top surface accommodates active stovetop work, maximizing vertical workspace in compact footprints. Two oven racks allow for staged loading; the snap-action thermostat maintains set temperatures for repeatable results.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf create a corrosion-resistant exterior that withstands commercial kitchen conditions and simplifies sanitation. A crumb drawer and accessible shelf streamline cleaning, reducing downtime between service periods.
#@@# Serviceability Features#@#
Removable cast iron grates, a hinged lower valve panel, and 6-inch adjustable stainless legs allow for rapid maintenance and leveling on uneven floors. Service teams gain quick access to burners and controls, lowering repair time and supporting continuous operation.
#@@#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 grates weekly; remove food debris to prevent flare-ups and maintain heat efficiency. Clean the stainless steel exterior with a soft cloth and mild detergent; rinse and dry to avoid streaking. Empty and wash the crumb drawer daily; check cast iron grates for cracks or warping and re-seat them after cleaning. Calibrate the thermostat quarterly and verify manual controls operate smoothly. Flush and inspect gas connections during service, using a qualified technician for repairs.