Stop sacrificing throughput for control. This 60" gas restaurant range combines six heavy-duty open burners with a left griddle and a convection oven, ensuring continuous service while maintaining precise temperature regulation. Its front-to-back stainless steel construction and commercial-grade components guarantee consistent operation in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off supply. Remove grates, drawers, racks, and wipe surfaces with mild detergent and a soft cloth. Scrub griddle with approved cleaner and a non-abrasive pad, then season per manufacturer. Clean burner ports with a soft brush. Vacuum backriser and condenser areas; degrease vents and exhaust. Rinse and dry all parts before reassembly. Perform routine checks to prevent fires, reduce breakdowns, and meet CSA and NSF standards.#@@#Additional Info#@#Southbend S60AC-2TL 60" gas range delivers 251,000 BTU with six 28,000 BTU burners, a 24" griddle, convection oven, and cabinet base. Features stainless steel, removable grates, two racks, crumb drawers, 4" front rail, and 6" legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" gas restaurant range combines six heavy-duty open burners with a left griddle and a convection oven, ensuring continuous service while maintaining precise temperature regulation. Its front-to-back stainless steel construction and commercial-grade components guarantee consistent operation in busy kitchens.
#@@# Burners Performance#@#
Six open burners deliver focused heat distribution across multiple pots and pans, producing a combined output that supports rapid simultaneous cooking. Removable cast iron grates allow technicians to access ports for quick service and maintain burner alignment under heavy use.
#@@# Griddle Versatility#@#
The left griddle features a .500" plate thickness for even heat retention and consistent searing across its surface. Thermostatic controls maintain setpoints to minimize product loss during shift changes and simplify operator training.
#@@# Oven Capacity#@#
The convection oven accommodates baked and roasted items while the top burners remain active, enabling multitasking workflows that enhance ticket throughput. Two included racks provide immediate staging for pans, reducing the need for additional ovens.
#@@# Controls Precision#@#
Snap action thermostats and thermostatic controls ensure repeatable temperature accuracy for both griddle and oven applications. Operators achieve predictable results, lowering variation between shifts and improving menu consistency.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and a 4" front rail resist corrosion and simplify sanitation protocols in regulated environments. The hinged lower valve panel and crumb drawers expedite cleaning cycles and reduce downtime for routine maintenance.
#@@# Installation Stability#@#
The freestanding design with 6" stainless steel adjustable legs allows secure leveling on uneven floors and aligns the unit with existing hood and gas connections.
#@@#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 and scrub cast iron with a stiff brush and mild detergent, then dry to prevent rust. Drain and clean crumb drawers daily to prevent grease buildup. Calibrate thermostatic controls monthly using an accurate thermometer; adjust per service manual. Degrease stainless steel surfaces with pH-neutral cleaner and soft cloth; avoid abrasives. Level unit and verify 6" adjustable legs are secure before peak service.