For high-volume kitchens that require robust cooking capacity without sacrificing control, this 60" gas restaurant range delivers consistent heat management and production throughput. Multiple cooking stations and dual ovens enable parallel preparation workflows, reducing bottlenecks during peak service. Designed for commercial environments, the unit integrates heavy-duty components and serviceable elements to minimize downtime and simplify daily maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut supply. Remove grates, crumb drawers and racks. Scrape griddle debris and wash with warm, soapy water; rinse and dry. Clean burners and cast iron grates; inspect ports for clogs. Wipe stainless surfaces with non-abrasive cleaner. Vacuum condenser and backriser shelf area. Check door seals and thermostatic controls for damage. Reassemble when dry and restore gas; run a test heat cycle to confirm safe operation.#@@#Additional Info#@#Southbend S60AD-4TR 60" gas restaurant range delivers 206,000 BTU with two 28,000 BTU open burners, 48" right griddle, thermostatic controls, convection and standard ovens, stainless steel exterior, three racks, NSF and CSA certifications.#@@#General Info#@#Description #@#
For high-volume kitchens that require robust cooking capacity without sacrificing control, this 60" gas restaurant range delivers consistent heat management and production throughput. Multiple cooking stations and dual ovens enable parallel preparation workflows, reducing bottlenecks during peak service. Designed for commercial environments, the unit integrates heavy-duty components and serviceable elements to minimize downtime and simplify daily maintenance.
#@@# Burners With Griddle#@#
Two open burners rated at 28,000 BTU each combine with a 48" right-side griddle to support simultaneous stovetop and flat-top cooking operations. The burner heads mount to removable cast iron grates, allowing rapid access for cleaning and replacement while preserving stable, high-temperature performance.
#@@# Thermostatic Controls#@#
Snap-action thermostatic controls provide precise temperature regulation across griddle and oven zones, enabling repeatable results for simmering, searing, and baking. Operators gauge and set temperatures quickly, reducing variance between shifts and simplifying training for kitchen staff.
#@@# Oven Configuration#@#
The range incorporates one standard oven and one convection oven to expand menu flexibility and staging capacity within a single footprint. The convection cavity accelerates recovery times for baked or roasted items, while the standard oven accommodates traditional sheet pans and holding tasks.
#@@# Construction And Serviceability#@#
Stainless steel front, sides, shelf, and 4" front rail deliver corrosion resistance and ease of sanitization in rigorous foodservice environments. The hinged lower valve panel, crumb drawers, and accessible components reduce service time and allow routine maintenance without major disassembly.
#@@# Stability And Leveling#@#
Six-inch stainless steel adjustable legs stabilize the freestanding range on uneven floors and permit cleaning beneath the unit without moving heavy equipment.
#@@#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#@#Maintain the Southbend S60AD-4TR by cleaning cast iron grates and griddle daily with a non-abrasive pad and approved degreaser. Empty crumb drawers and wipe the shelf weekly to prevent buildup. Inspect door seals and hinges monthly; tighten fasteners and replace damaged gaskets. Calibrate thermostatic controls quarterly using a certified thermometer. Flush gas connections and test for leaks after maintenance. Lubricate adjustable legs and verify level for consistent cooking performance.