Stop sacrificing output for control. This 60-inch gas restaurant range combines high heat capacity with precise manual controls to handle continuous service without compromising consistency. Designed for heavy kitchens, it delivers 286,000 BTU and integrates versatile cooking zones to maximize throughput and menu flexibility.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let the range cool. Remove grates and crumb drawers; soak in soapy water. Scrub griddle with a non-abrasive pad and degreaser, then wipe with water. Vacuum condenser and clean burners with a soft brush; clear vent backriser and hi-shelf of grease. Wipe stainless steel with mild detergent, rinse, and dry. Inspect seals, racks, and controls; replace worn parts. Clean weekly to prevent bacteria, fires, higher bills, and failed inspections.#@@#Additional Info#@#Southbend’s S60AD-2GR 60" gas range delivers 286,000 BTU with six 28,000 BTU burners, a 24" griddle, one convection oven, one standard oven, manual controls, removable grates, 3 racks, 6" legs, stainless steel, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for control. This 60-inch gas restaurant range combines high heat capacity with precise manual controls to handle continuous service without compromising consistency. Designed for heavy kitchens, it delivers 286,000 BTU and integrates versatile cooking zones to maximize throughput and menu flexibility.
#@@# Open Burners#@#
Six open burners supply 28,000 BTU each, allowing chefs to run multiple high-heat tasks concurrently and maintain rapid turnaround during peak periods. Removable cast iron grates permit fast cleaning and replacement to minimize downtime between shifts.
#@@# Right Griddle#@#
A 24-inch griddle on the right side provides a dedicated flat-top cooking surface for pancakes, sandwiches, and proteins, reducing cross-use congestion and streamlining workstation layout. Plate construction uses .500-inch plate thickness for even heat distribution and consistent sear across the surface.
#@@# Dual Ovens#@#
The unit incorporates one convection oven and one standard oven to expand simultaneous cooking capabilities, supporting different cooking methods and load types. Snap action thermostat control delivers repeatable temperature regulation so teams can reproduce menu items reliably across services.
#@@# Durable Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail deliver corrosion resistance and simplify sanitation procedures in regulated kitchens. Hinged lower valve panel and two crumb drawers allow quick access to service points and reduce the time required for routine maintenance.
#@@# Adjustable Support#@#
Six-inch adjustable legs provide secure leveling on uneven floors, ensuring stable work surfaces and consistent cooktop contact for heavy pots and pans. Backriser with high shelf and 22.5-inch stainless steel flue riser create organized vertical storage while channeling heat and combustion products away from the workspace.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and grates weekly; remove carbon buildup with a brass brush and mild degreaser for heat transfer efficiency. Clean crumb drawers daily; sanitize shelves and oven racks with warm, soapy water and rinse. Calibrate the snap action thermostat quarterly and verify convection fan operation; adjust controls per manufacturer specs. Tighten gas fittings and check for leaks with an approved detector before each shift.