Built for high-volume kitchens that demand reliable output, this 60-inch gas restaurant range combines robust heat capacity with versatile cooking surfaces to keep service efficient. Operators benefit from precise manual control across burners and a wide griddle, supporting simultaneous tasks from rapid searing to continuous griddle production. Durable stainless steel construction and commercial certifications provide assurance for professional environments such as restaurants, cafeterias, and institutional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut supply at valve. Remove grates and crumb drawers; soak in soapy water. Scrub griddle with a non-abrasive pad and mild degreaser, rinse, then season. Vacuum condenser and wipe stainless steel with a damp cloth and cleaner. Inspect seals, vents, and flue riser for buildup; clear grease from backriser and hi-shelf. Reinstall parts, restore gas, and test operation. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend S60AC-4GR 60" gas range offers 171,000 BTU with two 28,000 BTU burners, a 48" griddle, convection oven, and cabinet base. Its stainless steel build and NSF/CSA certifications ensure reliable performance for high-volume kitchens.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand reliable output, this 60-inch gas restaurant range combines robust heat capacity with versatile cooking surfaces to keep service efficient. Operators benefit from precise manual control across burners and a wide griddle, supporting simultaneous tasks from rapid searing to continuous griddle production. Durable stainless steel construction and commercial certifications provide assurance for professional environments such as restaurants, cafeterias, and institutional kitchens.
#@@# Burners Performance#@#
Two open burners deliver 28,000 BTU each, enabling rapid boiling and searing for high-throughput lines. Chefs maintain control using manual controls and removable cast iron grates for quick access and cleaning.
#@@# Griddle Surface#@#
A 48-inch right griddle features a .500-inch plate for consistent heat transfer across the cooking surface. Staff achieve uniform browning and continuous service for high-demand items while the snap-action thermostat stabilizes setpoints.
#@@# Oven Capacity#@#
A convection oven integrates into the base to expand production options, supporting baking and roasting alongside range top tasks. Kitchen teams can load two included racks and use the oven for batch cooking without interrupting stovetop workflows.
#@@# Construction Durability#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation, meeting NSF-listed requirements for commercial use. Crews rely on a hinged lower valve panel and crumb drawers for routine maintenance and reduced downtime.
#@@# Installation Flexibility#@#
A 22.5-inch high stainless steel flue riser and 6-inch adjustable legs accommodate various kitchen layouts and ventilation setups. Installers can position the unit freestanding with stability on uneven floors and integrate it into existing back riser configurations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily to remove food debris and prevent flame blockage. Clean stainless surfaces with a mild detergent and soft cloth; rinse and dry to avoid streaks. Scrub cast iron grates, season after drying to prevent rust. Empty crumb drawers and wipe cabinet interiors weekly. Verify gas connections and test manual controls monthly; tighten fittings and replace worn seals immediately. Level unit and check 6" legs for stability.