The commercial 60" gas S-series restaurant range offers robust heat and durable construction for high-volume kitchens, featuring four open burners and a 36" left griddle for simultaneous cooking with consistent performance. Its stainless steel exterior, two cabinet bases, and manual controls deliver 176,000 BTU total output, mounted on 6" adjustable legs for secure installation and leveling.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off gas before cleaning. Remove grates, drawers, and shelf; soak in soapy water and scrub with a non-abrasive pad. Wipe the griddle plate with a scraper, then oil when cool. Clean burner crowns and ports with a soft brush; avoid bending ports. Vacuum or brush the vent and backriser to clear grease. Use stainless-safe cleaner on exterior surfaces, dry thoroughly, reinstall parts, restore gas, and test ignition.#@@#Additional Info#@#The Southbend S60CC-3GL 60" gas range delivers 176,000 BTU with four burners, a 36" griddle, manual controls, cast iron grates, cabinet bases, crumb drawers, stainless steel front and sides, backriser, hi-shelf, front rail, and adjustable legs.#@@#General Info#@#Description #@#
The commercial 60" gas S-series restaurant range offers robust heat and durable construction for high-volume kitchens, featuring four open burners and a 36" left griddle for simultaneous cooking with consistent performance. Its stainless steel exterior, two cabinet bases, and manual controls deliver 176,000 BTU total output, mounted on 6" adjustable legs for secure installation and leveling.
#@@# Open Burners#@#
Four 28,000 BTU open burners provide concentrated heat for boiling, searing, and pan work, enabling chefs to run multiple stations concurrently. Removable cast iron grates allow quick cleaning and maintenance, reducing downtime between service periods.
#@@# Left Griddle Plate#@#
The 36" griddle with 0.500" plate thickness ensures even heat transfer for consistent browning across large batches of proteins and flat items. Manual controls let staff adjust griddle temperature precisely for various tasks without electronic complexity.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, and high shelf resist corrosion and provide a professional appearance for continuous operation in commercial kitchens. Hinged lower valve panel and crumb drawers simplify service access and cleaning routines, maintaining hygiene and functionality.
#@@# Integrated Storage Base#@#
Two cabinet bases offer enclosed storage for cookware and pans, consolidating supplies beneath the cooking surface to streamline kitchen layout and reduce foot traffic. The included shelf supports prep tools and holding pans during peak periods.
#@@# Safety And Compliance#@#
The unit meets cCSAus, CSA Flame, CSA Star, and NSF standards for safety and sanitation in institutional and commercial foodservice installations. A backriser with hi-shelf improves ventilation clearance and provides space for controls and seasoning storage away from the work surface.
#@@#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#@#Clean burners and griddle surfaces daily to avoid carbon buildup and maintain heat transfer. Soak cast iron grates in soapy water, dry to prevent rust, then reinstall. Empty crumb drawers daily and clean oven interiors weekly to remove debris. Wipe door seals and stainless steel exterior with mild detergent. Check controls and gas connections monthly for leaks. Schedule annual service to ensure safe, efficient operation.