Stop trading consistency for capacity. This 60-inch gas restaurant range delivers a combined output of 206,000 BTUs and integrated griddle capacity to support continuous service in high-demand kitchens, while thermostatic controls ensure repeatable cooking results. Owners and kitchen managers benefit from commercial-grade construction and serviceable components designed to withstand daily production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas supply. Remove grates and racks; soak in warm, soapy water. Scrape griddle debris with a plastic scraper, mop with a mild degreaser, and rinse. Wipe burners, control knobs, and stainless surfaces using non-abrasive cleaner and a soft cloth. Clean crumb drawers and backriser shelf. Vacuum condenser and inspect vents to prevent grease buildup. Dry all components before reassembly. Regular cleaning prevents illness, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's S60AD-4TL 60" gas range offers 206,000 BTU with two 28,000 BTU burners, a 48" griddle, convection and standard ovens, removable grates, three racks, a .500" plate, stainless steel exterior, 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This 60-inch gas restaurant range delivers a combined output of 206,000 BTUs and integrated griddle capacity to support continuous service in high-demand kitchens, while thermostatic controls ensure repeatable cooking results. Owners and kitchen managers benefit from commercial-grade construction and serviceable components designed to withstand daily production.
#@@# Burner Pairing#@#
Two open burners provide direct high-heat output for rapid boiling and searing, each equipped with removable cast iron grates for easy cleaning and reliable heat transfer. Operators enjoy precise flame response and minimal downtime during routine maintenance.
#@@# Left Griddle#@#
A 48-inch left griddle plate offers an expansive flat-top cooking area with a .500-inch plate thickness, enabling even heat distribution for proteins and griddle items. Chefs maintain a consistent surface temperature thanks to the thermostatic control, which reduces product waste and enhances throughput.
#@@# Oven Combination#@#
The unit includes one convection oven and one standard oven, expanding simultaneous cooking modes for roasting, baking, and holding. Kitchen staff can increase menu flexibility by staging multiple dishes at different temperatures without occupying additional floor space.
#@@# Stainless Construction#@#
The stainless steel front, sides, shelf, and a 4-inch front rail resist corrosion and simplify sanitation procedures in regulated environments. Facilities can minimize long-term repair costs through robust exterior materials that endure daily cleaning cycles.
#@@# Service Accessibility#@#
The hinged lower valve panel, crumb drawers, and removable components provide direct access to service points and simplify routine cleaning. Technicians can perform faster preventive maintenance, which reduces mean time to repair and preserves kitchen uptime.
#@@#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; remove cast iron grates and scrub with a stiff brush, then dry before reassembly. Drain crumb drawers and clean shelf weekly to prevent buildup. Verify thermostatic controls by recording temperature outputs during operation; recalibrate or replace the thermostat if readings deviate. Lubricate hinge points quarterly, tighten gas connections per CSA guidelines, and level the unit with the 6" adjustable legs.