Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated heat across six open burners and a 24-inch left griddle, providing a consistent cooking platform rated at 216,000 BTU for continuous high-volume service. Restaurant chefs and foodservice managers gain predictable output, simplified maintenance, and robust construction engineered for daily commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Remove grates and crumb drawers; soak in warm detergent, scrub with non-abrasive pad, rinse and dry. Clean griddle with manufacturer-recommended scraper and hot water, then apply a light oil coat. Wipe stainless surfaces with mild soap, rinse, dry to prevent corrosion. Clean burner ports with soft brush; reassemble and test ignition. Schedule coil and vent degreasing monthly to reduce fire risk and extend equipment life.#@@#Additional Info#@#Southbend's S60CC-2TL 60" gas range offers 216,000 BTU with six 28,000 BTU burners and a 24" griddle, thermostatic controls, two cabinet bases, removable grates, 4" front rail, 6" adjustable legs, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This 60-inch gas restaurant range delivers concentrated heat across six open burners and a 24-inch left griddle, providing a consistent cooking platform rated at 216,000 BTU for continuous high-volume service. Restaurant chefs and foodservice managers gain predictable output, simplified maintenance, and robust construction engineered for daily commercial use.
#@@# Burners Performance#@#
Six open burners supply direct, high-intensity heat that supports simultaneous cooking of multiple items. Operators can adjust the flame quickly and precisely, improving ticket turnaround during peak service hours.
#@@# Integrated Griddle Plate#@#
A 24-inch griddle on the left side expands menu options and streamlines workflow between pans and flat-top cooking. Thermostatic controls maintain setpoint temperatures, reducing product variance across batches.
#@@# Thermostatic Controls#@#
Thermostatic regulation ensures stable surface temperatures and repeatable results across shifts. Staff can reduce rework and waste by holding consistent heat levels for frying, sautéing, and griddling.
#@@# Stainless Construction#@#
The stainless steel front, sides, and shelf resist corrosion and simplify sanitation routines in regulated environments. Clean surfaces and removable components shorten downtime during line cleaning.
#@@# Serviceable Design#@#
Removable cast iron grates, a hinged lower valve panel, and dual crumb drawers allow technicians to access service points without disassembling major assemblies. Maintenance teams can complete common tasks faster, preserving uptime.
#@@# Base Storage Capacity#@#
Two cabinet bases provide protected storage beneath the cooking surface for pans, smallware, or spare parts, keeping the cookline organized and reducing trips to remote storage. Cabinets integrate seamlessly with the unit footprint to optimize back-of-house space.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from removable cast iron grates to maintain flame integrity. Empty crumb drawers after each service and clean griddle plate with a scraper while warm, then wipe with a damp cloth to prevent buildup. Verify thermostatic controls for consistent temperature response and calibrate if drift exceeds 5°F. Tighten gas fittings and check for leaks using approved detector fluid. Lubricate hinges and adjust 6" stainless steel legs for level operation.