Built for high-volume kitchens that require precise heat and continuous operation, this 60-inch gas restaurant range delivers consistent output across burners and griddle while optimizing workspace flow and service speed. Operators achieve reliable results from four open burners paired with a heavy-duty left griddle, allowing cooks to maintain production without sacrificing control. Engineers designed thermostatic controls and robust stainless steel construction to endure long shifts in institutional and commercial settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas at valve. Remove grates and crumb drawers; soak in warm, soapy water. Scrub griddle with a nonabrasive pad and food-safe degreaser, then season per manufacturer. Clean burners and ports with a soft brush; clear debris from pilot openings. Vacuum condenser and backriser; wipe stainless surfaces with mild detergent and dry. Inspect seals and thermostatic controls monthly. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Southbend's S60CC-3TL 60" gas range offers 176,000 BTU with four 28,000 BTU burners and a 36" griddle. It features stainless steel sides, two cabinet bases, removable grates, crumb drawers, adjustable legs, and NSF/CSA listings.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require precise heat and continuous operation, this 60-inch gas restaurant range delivers consistent output across burners and griddle while optimizing workspace flow and service speed. Operators achieve reliable results from four open burners paired with a heavy-duty left griddle, allowing cooks to maintain production without sacrificing control. Engineers designed thermostatic controls and robust stainless steel construction to endure long shifts in institutional and commercial settings.
#@@# Burners and Output#@#
Four open burners provide targeted heat for simultaneous high-demand cooking tasks, each rated within the total 176,000 BTU package for predictable performance across pans. Crew members benefit from rapid recovery and steady simmering, reducing cycle time for sautéing, boiling, and finishing.
#@@# Left Griddle Surface#@#
A 36-inch left griddle with a .500-inch plate thickness offers a stiff, conductive cooking plane for searing and flat-top applications. Line cooks achieve uniform contact heat and consistent browning across the griddle, minimizing rework and supporting high throughput.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures under varying load conditions, preventing wide swings during peak service. Chefs experience reliability in repeatable cook cycles and simplified training for multiple operators.
#@@# Storage Base Cabinets#@#
Two cabinet bases provide secure storage for pans, gas connection accessories, and bulk pans, preserving kitchen organization and reducing time lost fetching tools. Staff can access tools quickly, improving service cadence and reducing clutter.
#@@# Durable Exterior Construction#@#
The stainless steel front, sides, and shelf resist corrosion and clean easily after high use, supporting sanitation protocols and extending equipment life.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent flame distribution and prevent hotspots. Clean griddle surface after each shift with a scraper and warm, soapy water; season according to manufacturer to protect the .500" plate. Empty crumb drawers daily and sanitize cabinet interiors weekly. Verify thermostatic controls respond accurately; calibrate when temperature deviates. Tighten fittings on Natural Gas lines per CSA guidelines and check for leaks using a soap solution.