Built for continuous service in high-demand kitchens, this 60.75-inch gas restaurant range combines heavy-duty cooking capacity with precise manual control, supporting diverse culinary operations. With four 28,000 BTU open burners and a 36-inch left griddle, it delivers a combined output of 211,000 BTU for high-heat searing, sautéing, and griddle work. The unit features a standard oven and cabinet base, consolidating cooking and storage while maintaining an NSF-certified stainless steel exterior for durability and sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn gas off and let the range cool. Remove grates, crumb drawers, rack and wipe griddle with a damp cloth and mild detergent. Scrub burners and cast iron grates with a nylon brush; rinse and dry. Clean oven interior with non-abrasive cleaner; wipe seals and hinges. Vacuum condenser area and backriser to remove grease and debris. Reassemble when all parts are dry. Perform weekly deep clean and inspect seals to maintain safety and efficiency.#@@#Additional Info#@#Southbend S60DC-3GL is a 60.75" natural gas range with 211,000 BTU, four 28,000 BTU burners, a 36" griddle, manual controls, standard oven, cabinet base, removable grates, stainless steel front, NSF and CSA certified, crumb drawers, and a backriser.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this 60.75-inch gas restaurant range combines heavy-duty cooking capacity with precise manual control, supporting diverse culinary operations. With four 28,000 BTU open burners and a 36-inch left griddle, it delivers a combined output of 211,000 BTU for high-heat searing, sautéing, and griddle work. The unit features a standard oven and cabinet base, consolidating cooking and storage while maintaining an NSF-certified stainless steel exterior for durability and sanitation.
#@@# Burners Performance#@#
Four open burners provide 28,000 BTU each, enabling rapid boiling and recovery under full-load conditions. Chefs can maintain consistent heat across multiple pans, while removable cast iron grates simplify cleaning and service rotation.
#@@# Left Griddle Surface#@#
A 36-inch griddle on the left side features a 1/2" thick plate that ensures even heat distribution and thermal mass for steady searing and flat-top applications. Operators benefit from a large cooking surface that supports continuous production of items such as pancakes, sandwiches, and grilled proteins.
#@@# Oven Capacity#@#
The standard oven supports roasting and holding tasks, extending the range’s utility beyond stove-top work. Manual controls and a snap-action thermostat provide straightforward setpoint management and repeatable temperature performance.
#@@# Construction Durability#@#
The stainless steel front and sides resist corrosion and simplify sanitation protocols in institutional environments. A hinged lower valve panel and crumb drawers reduce downtime for daily cleaning and provide internal access during maintenance.
#@@# Installation Flexibility#@#
The freestanding configuration with 6" adjustable legs accommodates uneven floors and allows integration with existing kitchen lines. A backriser with a hi-shelf supplies convenient staging and prevents heat transfer to wall surfaces.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend S60DC-3GL range by inspecting burner ports monthly and clearing obstructions with a soft wire or brush. Clean griddle plate after daily use by scraping residue, then apply a light oil coat when cool. Remove cast iron grates weekly and soak in warm, soapy water; dry completely before reinstalling. Vacuum condenser area and check gas fittings quarterly for leaks using a soap solution. Calibrate thermostat annually for accurate temperature control.