Stop compromising throughput for consistency. This 60" natural gas restaurant range offers high-heat output and resilience for busy kitchens, supporting continuous service with a griddle and dual cabinet storage. Operators benefit from precise thermostatic control, durable stainless steel construction, and service-friendly components that minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Natural Gas supply. Remove grates, crumb drawers and shelves. Clean burners and griddle with a food-safe degreaser; rinse and dry. Wipe stainless surfaces with non-abrasive cleaner and soft cloth. Clean oven interior with manufacturer-approved oven cleaner; remove debris from cabinet bases. Vacuum condenser and backriser area to remove grease. Reinstall parts, check seals, restore gas and power after unit is fully dry.#@@#Additional Info#@#Southbend S60CC-3TR-NG is a 60" Natural Gas restaurant range with four 28,000 BTU open burners, a 36" right griddle, thermostatic controls, two cabinet bases, stainless steel exterior, 176,000 BTU total, NSF and CSA certified.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This 60" natural gas restaurant range offers high-heat output and resilience for busy kitchens, supporting continuous service with a griddle and dual cabinet storage. Operators benefit from precise thermostatic control, durable stainless steel construction, and service-friendly components that minimize downtime.
#@@# Open Burners#@#
Four open burners deliver 28,000 BTU each, providing intense heat for searing and boiling. Removable cast iron grates ensure easy cleaning and maintenance, preserving thermal efficiency and reducing replacements.
#@@# Right Griddle#@#
The 36" thermostatically controlled griddle ensures consistent cooking on a .500" thick plate, reducing cold spots. It supports high-volume tasks with independent temperature control to meet menu needs.
#@@# Total Heat Output#@#
With 176,000 BTU total, the system combines cooktop and griddle capacity for multi-station production. Kitchens maintain throughput during peak periods with reliable hold and recovery under heavy loads.
#@@# Stainless Construction#@#
Stainless steel front, sides, and shelf resist corrosion and simplify sanitation in commercial kitchens. This material meets NSF standards and lowers maintenance costs over time.
#@@# Integrated Storage#@#
Two cabinet bases offer secure storage, freeing up line space for supplies. Hinged valve panels and 13.50" door openings provide quick access to components without dismantling the surface.
#@@# Serviceability Features#@#
This unit is designed with practical elements like crumb drawers, a stainless flue riser with a hi-shelf, and adjustable legs for stability. Easy access to controls ensures faster repairs, reducing downtime in institutional and hospitality kitchens.
#@@#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#@#Inspect burners weekly and remove debris from removable cast iron grates to maintain even flame distribution. Clean the 36" right griddle surface after each service with a griddle scraper, then apply light oil to prevent corrosion. Empty crumb drawers daily and sanitize cabinet interiors using a mild detergent solution. Wipe stainless steel front and sides with a nonabrasive cloth. Verify thermostatic controls and check gas connections for leaks monthly. Ensure 6" legs remain level.