When a kitchen requires reliable power and efficient workflow, this 60" gas restaurant range offers industrial-grade performance and practical features. It combines a total output of 136,000 BTU with a right-side griddle and two open burners, allowing for simultaneous cooking tasks without delays. Designers focused on service access and sanitary surfaces to maximize uptime and minimize cleaning time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug or shut gas supply first. Remove grates, crumb drawers and shelf; soak in warm, soapy water. Scrape griddle with a scraper while warm, then clean with a mild degreaser and rinse. Wipe burners and stainless front and sides with a non-abrasive cleaner and soft cloth. Clean backriser and vent screens to remove grease buildup. Check seals and knobs for wear and tighten or replace as needed. Dry all parts thoroughly before restoring gas and power to prevent corrosion and fires.#@@#Additional Info#@#Southbend’s S60CC-4GR 60" gas range offers 136,000 BTU with two 28,000 BTU burners, a 48" griddle, stainless steel front, two cabinet bases, removable grates, and NSF/CSA certifications for high-volume foodservice.#@@#General Info#@#Description #@#
When a kitchen requires reliable power and efficient workflow, this 60" gas restaurant range offers industrial-grade performance and practical features. It combines a total output of 136,000 BTU with a right-side griddle and two open burners, allowing for simultaneous cooking tasks without delays. Designers focused on service access and sanitary surfaces to maximize uptime and minimize cleaning time.
#@@# Burners and Griddle#@#
Two open burners, each rated at 28,000 BTU, provide rapid boiling and searing capabilities, while the 48" griddle on the right ensures continuous flat-top cooking for proteins and griddle items. Operators can achieve balanced production by utilizing burners for pots and pans and the griddle for pancakes, burgers, or sautéing simultaneously.
#@@# Stainless Exterior#@#
The stainless steel front and sides resist corrosion and simplify sanitation in busy kitchens. Maintenance teams can access smooth surfaces quickly, reducing downtime and ensuring consistent inspection results.
#@@# Cabinet Bases#@#
Two cabinet bases offer enclosed storage and integrated support for the cooking deck, consolidating condensate and accessory storage beneath the range. Chefs can store sheet pans, cookware, and service tools close to the cooking surface, shortening retrieval times.
#@@# Service Access#@#
A hinged lower valve panel and removable cast iron grates provide quick access for routine maintenance and component replacement. Technicians can perform valve checks and burner servicing without disassembling major components, helping kitchens stay operational.
#@@# Stability and Leveling#@#
Six-inch adjustable legs allow for precise leveling on uneven floors and provide clearance for cleaning beneath the unit. Facilities staff can achieve code-compliant installation heights while maintaining hygienic access beneath the range.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend S60CC-4GR by inspecting gas connections and pilot assemblies monthly to prevent leaks. Remove grates and clean cast iron with a nylon brush and mild detergent; season grates after drying to inhibit rust. Scrape griddle daily and apply a thin oil film when cooled. Empty crumb drawers and wash shelves weekly. Verify burner ports remain unobstructed and adjust flame pattern for efficient combustion. Schedule CSA-certified technician service annually.