High-output commercial cooking power engineered for continuous service. This 60-inch gas S-series restaurant range combines two high-BTU open burners, a 48-inch right-side griddle, and a convection oven to support sustained production without compromise. Professional kitchens gain precise thermostatic control, robust stainless steel construction, and service-friendly access for fast maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug appliance and shut gas supply before cleaning. Remove grates, racks, crumb drawers and wash with warm, soapy water; rinse and dry. Scrape griddle with a nonmetal spatula, apply degreaser, wipe with a clean cloth. Clean oven interior with manufacturer-approved cleaner and ventilate area. Vacuum condenser and backriser to remove debris. Inspect seals and burners; replace worn parts. Restore gas and power only after all components dry and seals seat properly.#@@#Additional Info#@#Southbend's S60AC-4TR 60" gas range delivers 171,000 BTU with two 28,000 BTU burners, a 48" griddle, thermostatic controls, a convection oven, cabinet base, removable grates, stainless steel exterior, 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
High-output commercial cooking power engineered for continuous service. This 60-inch gas S-series restaurant range combines two high-BTU open burners, a 48-inch right-side griddle, and a convection oven to support sustained production without compromise. Professional kitchens gain precise thermostatic control, robust stainless steel construction, and service-friendly access for fast maintenance.
#@@# Open Burners#@#
Two open burners deliver concentrated flame for rapid boil and sear tasks, each rated at 28,000 BTU to handle pans and stock pots concurrently. Operators experience consistent heat across removable cast iron grates, which simplify cleaning and restore burner performance quickly.
#@@# Right Griddle#@#
A 48-inch griddle offers a large cooking plane with a 1/2-inch thick plate for thermal mass and uniform surface temperature. Staff maintain setpoints with a snap action thermostat to produce repeatable results across high volumes.
#@@# Convection Oven#@#
The integrated convection oven expands menu flexibility by enabling baking, roasting, and holding with even heat distribution. Kitchen teams control oven temperature using thermostatic regulation to reduce variability between shifts.
#@@# Cabinet Storage#@#
A built-in cabinet base supplies accessible storage for pans and sheet trays directly beneath the cooking surface. Teams reduce trips across the kitchen and improve workflow by keeping essential equipment within reach.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi shelf resist corrosion and allow rigorous cleaning protocols in food service environments. Facilities benefit from durable surfaces that maintain sanitary conditions and support NSF compliance.
#@@# Service Access#@#
A hinged lower valve panel, crumb drawers, and removable components deliver straightforward service and routine maintenance. Technicians perform inspections and replacements faster, minimizing downtime during peak operating periods.
#@@#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 burner ports and grates weekly; remove debris and clean ports with a soft wire to maintain consistent flame and prevent soot accumulation. Drain and empty crumb drawers daily; sanitize with food-safe detergent and rinse. Calibrate thermostatic controls monthly using a certified thermometer to verify oven and griddle accuracy. Tighten gas fittings quarterly and check for leaks using approved solution. Lubricate hinge points and adjust legs to ensure unit remains level.