Stop sacrificing output for control. This 60-inch gas restaurant range delivers concentrated power and exacting performance, allowing operations to maintain consistent throughput without compromising cook quality. Owners gain a heavy-duty platform that sustains continuous service cycles while offering modular cooking zones for diverse menu demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates, racks, and crumb drawers; wash with warm, soapy water. Scrub griddle plate with a non-abrasive pad. Wipe stainless surfaces with mild detergent, rinse, and dry. Clean oven interiors and convection fans with approved cleaner; follow manufacturer times. Vacuum condenser and backriser vents; clear grease from burners and valves. Replace parts if seals show wear.#@@#Additional Info#@#Southbend's S60AD-2GL 60" gas range delivers 286,000 BTU with six 28,000 BTU burners, a 24" griddle, convection and standard ovens, manual controls, removable grates, three racks, stainless steel exterior, 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch gas restaurant range delivers concentrated power and exacting performance, allowing operations to maintain consistent throughput without compromising cook quality. Owners gain a heavy-duty platform that sustains continuous service cycles while offering modular cooking zones for diverse menu demands.
#@@# Six High-Output Burners#@#
Six open burners supply 28,000 BTU each, providing immediate response and high heat density for searing, boiling, and rapid sauté work. Chefs enjoy independent zones that enable concurrent processes and fast recovery between pans.
#@@# Integrated Left Griddle#@#
A full-width left griddle with 1/2 inch plate thickness provides broad, even heat for pancakes, burgers, and eggs while minimizing hot spots. Staff achieve repeatable griddle results and reduce cook time by handling large flat-top tasks on a dedicated surface.
#@@# Dual Oven Configuration#@#
The unit combines a standard oven and a convection oven to expand cooking capacity and technique flexibility for roasting, baking, and holding. Kitchen teams can stage multiple menus simultaneously, optimizing throughput and reducing cross-traffic on single ovens.
#@@# Manual Control Simplicity#@#
Manual controls with snap action thermostat deliver direct, tactile regulation of flame and temperature for predictable operation and straightforward training. Technicians benefit from fewer electronic components, simplifying maintenance and reducing downtime sources.
#@@# Robust Stainless Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail resist corrosion and allow aggressive cleaning protocols required in commercial environments. Facilities meet sanitation standards more easily while preserving cabinet integrity over prolonged service.
#@@# Serviceable Components#@#
Removable cast iron grates, hinged lower valve panel, crumb drawers, and three included racks speed cleaning and field service access.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner ports weekly and clear carbon deposits with a brass brush for consistent flame and heat. Drain and clean crumb drawers after each shift to prevent grease buildup and fire risk. Calibrate the convection oven thermostat monthly with a certified probe; adjust the snap action thermostat per guidelines when variance exceeds 10°F. Degrease stainless steel surfaces with a pH-neutral cleaner and soft cloth. Tighten loose fasteners quarterly and verify 6" adjustable legs are level.