Stop sacrificing throughput for reliable results. This commercial gas range provides concentrated heat, predictable controls, and integrated storage, allowing kitchens to handle heavy service without disruptions. Designed for high-volume restaurants, cafeterias, and institutional kitchens, this unit features six high-output burners and a right-side griddle to facilitate simultaneous cooking workflows.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and wait for cool-down. Scrape griddle and remove burner grates, crumb drawers, and shelf. Clean surfaces with a mild degreaser and a soft cloth; avoid abrasive pads on stainless steel. Flush vent backriser and hi-shelf; vacuum condensate and wipe with sanitizer. Inspect seals, valves, and adjustable legs for wear; tighten fasteners. Clean condenser coils and check for grease buildup to reduce fire risk and extend equipment life. Reconnect gas only after all parts dry.#@@#Additional Info#@#Southbend’s S60CC-2GR 60" gas range offers 216,000 BTU with six 28,000 BTU burners and a 24" griddle, manual controls, two cabinet bases, removable grates, 4" front rail, 6" legs, stainless steel exterior, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for reliable results. This commercial gas range provides concentrated heat, predictable controls, and integrated storage, allowing kitchens to handle heavy service without disruptions. Designed for high-volume restaurants, cafeterias, and institutional kitchens, this unit features six high-output burners and a right-side griddle to facilitate simultaneous cooking workflows.
#@@# Burners With Griddle#@#
Six open burners deliver 28,000 BTU each, enabling rapid boiling and strong searing performance across multiple pans. Operators benefit from immediate heat response for sautéing, frying, and large-stock simmering, while a 24-inch right griddle offers flat-top versatility for grilling and pressed items.
#@@# Heavy-Duty Grate System#@#
Removable cast iron grates evenly distribute heat and resist warping under continuous use, making it easy to restore them to true flatness after cleaning. Culinary teams minimize downtime for maintenance while ensuring consistent contact heat for repeatable results.
#@@# Robust Stainless Exterior#@#
The stainless steel front, sides, shelf, and riser resist corrosion and withstand daily cleaning chemicals without losing their finish. Facilities achieve hygienic surfaces that meet inspection standards and maintain their appearance despite heavy foot traffic.
#@@# Integrated Storage Base#@#
Two cabinet bases with a hinged lower valve panel and an internal shelf consolidate supply staging and service parts beneath the range footprint. Kitchen staff enhance line ergonomics and reduce service retrieval times by storing pans and utility items on-site.
#@@# Precise Manual Controls#@#
Manual controls provide direct, tactile regulation of each burner and griddle zone for immediate power adjustments during peak periods. Chefs maintain precise temperature relationships between pots and griddle plates, ensuring consistent menu execution.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily; remove debris and clean with a nonabrasive pad to maintain heat transfer and prevent flare-ups. Calibrate manual valves monthly and verify 216,000 BTU output with a gas pressure gauge. Degrease stainless steel surfaces weekly using approved cleaner and a soft cloth; rinse and dry to prevent spotting. Empty crumb drawers after each shift. Tighten adjustable legs quarterly and confirm unit remains level to ensure even cooking and safe operation.