Built for continuous service in professional kitchens, this 60" commercial gas range combines concentrated power and workflow efficiency to handle heavy cookline demands while maintaining control. Operators benefit from a total output of 206,000 BTU across dedicated cooking zones, enabling the simultaneous use of burners, griddle, and ovens to ensure consistent throughput and uniform results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates, racks, and crumb drawers. Scrape heavy grease from the 48" griddle and wipe with a mild degreaser; rinse and dry. Clean burners and ports with a soft brush; ensure ports clear before reassembly. Vacuum condenser areas and wipe stainless surfaces with non-abrasive cleaner. Inspect seals and legs; tighten fasteners. Regular cleaning removes bacteria, reduces fire risk, lowers energy use, and helps pass CSA and NSF inspections.#@@#Additional Info#@#Southbend S60AD-4GL 60" gas range delivers 206,000 BTU with two 28,000 BTU burners, a 48" griddle, convection and standard ovens, removable grates, three racks, crumb drawers, stainless steel exterior, 6" legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Built for continuous service in professional kitchens, this 60" commercial gas range combines concentrated power and workflow efficiency to handle heavy cookline demands while maintaining control. Operators benefit from a total output of 206,000 BTU across dedicated cooking zones, enabling the simultaneous use of burners, griddle, and ovens to ensure consistent throughput and uniform results.
#@@# Burners With Griddle#@#
Two open burners deliver focused flame control for rapid boiling and searing tasks, while a 48" griddle on the left provides an extended flat-top cooking surface ideal for high-volume grilling and griddling. Removable cast iron grates allow quick access for cleaning and service, preserving thermal transfer and surface integrity.
#@@# Dual Oven Configuration#@#
The unit pairs a convection oven with a standard oven to separate baking and roasting operations, improving scheduling and reducing cross-contamination of flavors. The convection cavity promotes even heat distribution for consistent cook times, while the standard oven accommodates sheet pans for traditional thermal tasks.
#@@# Heavy-Duty Griddle Plate#@#
A .500" thick griddle plate resists warping under continuous high heat and retains thermal energy for stable surface temperatures during peak runs. Manual controls enable staff to adjust griddle zones independently, minimizing scrap and ensuring repeatable output.
#@@# Durable Stainless Construction#@#
The stainless steel front, sides, shelf, and 4" front rail provide corrosion resistance and a cleanable exterior that meets inspection standards like NSF. A hinged lower valve panel and accessible crumb drawers simplify maintenance and reduce downtime during shift changes.
#@@# Adjustable Support Legs#@#
Six-inch stainless steel adjustable legs allow for precise leveling on uneven floors, maintaining safe cookware contact and consistent oven door sealing.
#@@#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 and griddle daily for debris; soak cast iron grates in warm, soapy water, then dry before reinstalling. Clean oven interiors after service with approved cleaner and wipe stainless steel surfaces with a soft cloth and mild detergent to prevent corrosion. Check gaskets and door seals weekly; replace worn seals for temperature control. Verify burner flame pattern monthly and adjust gas pressure per Southbend specifications for safe, efficient operation.