Stop sacrificing output for control. This commercial gas range combines concentrated heat output, integrated griddle capacity, and oven flexibility to support sustained service in restaurants, cafeterias, and institutional kitchens. Designed for continuous operation and straightforward maintenance, this unit delivers consistent temperature performance across burners, griddle, and convection oven to keep throughput steady during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply. Remove grates, racks, and crumb drawers; wipe debris. Mix mild detergent with warm water and clean stainless surfaces with a soft cloth. Scrub the griddle with cleaner per directions, then season if needed. Clean burner ports with a brush; clear vents of grease. Clean the oven interior with non-abrasive cleaner and rinse. Reinstall dry components, check seals, and restore gas. Regular cleaning prevents contamination, fires, bills, and equipment failure.#@@#Additional Info#@#Southbend S60AC-3TL 60" gas range delivers 211,000 BTU with four 28,000 BTU burners, a 36" griddle, convection oven, removable grates, two racks, two crumb drawers, stainless steel exterior, 6" legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This commercial gas range combines concentrated heat output, integrated griddle capacity, and oven flexibility to support sustained service in restaurants, cafeterias, and institutional kitchens. Designed for continuous operation and straightforward maintenance, this unit delivers consistent temperature performance across burners, griddle, and convection oven to keep throughput steady during peak periods.
#@@# Burners With Griddle#@#
Four open burners deliver immediate, adjustable heat for sautéing, boiling, and pan searing, while a 36-inch left griddle provides an expansive direct-contact cooking area for flat-top items. Operators gain precise heat modulation through thermostatic controls that maintain setpoints under load, reducing product waste and rework.
#@@# Thermostatic Controls#@#
Thermostatic control systems regulate surface and oven temperatures to preserve menu consistency across shifts. Kitchen staff achieve repeatable results because the controls respond quickly to demand changes and minimize temperature drift during extended cycles.
#@@# Convection Oven Base#@#
A convection oven integrated beneath the cooktop accelerates baking and roasting by promoting uniform air circulation, improving hold times and reducing cycle duration. Chefs can run higher-volume sheet pan loads while maintaining even browning and internal doneness.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail resist corrosion and simplify daily sanitation routines in high-use environments. Removable cast iron grates and a hinged lower valve panel allow technicians to access service points without disassembling major assemblies.
#@@# Serviceability And Storage#@#
The cabinet base includes two racks, two crumb drawers, and a shelf, providing organized storage and straightforward debris management to reduce downtime.
#@@#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 weekly and remove debris from removable cast iron grates to maintain heat transfer and prevent flame interruption. Drain and clean crumb drawers after each service; sanitize shelf and stainless steel surfaces with mild detergent and soft cloth. Calibrate the thermostatic controls monthly and verify griddle plate level and surface flatness. Tighten 6" adjustable legs quarterly and check gas connections for leaks using approved procedures.