Built for continuous service in commercial kitchens, this 60-inch natural gas restaurant range delivers concentrated power without sacrificing control. Operators maintain steady output with 211,000 BTU total heat while running multiple cooking stations. Designed for rigorous use, the unit combines heavy-duty construction and straightforward manual controls to support high-throughput environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas before cleaning the Southbend range. Remove grates, crumb drawers, and rack; soak grates in soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with mild detergent and a soft cloth; rinse and dry. Clean the griddle with a scraper while warm, then wipe with oil. Vacuum condenser coils and clear the vent and flue riser of grease. Inspect door seals and burners; replace damaged parts. Regular cleaning prevents bacteria, fires, higher bills, and breakdowns.#@@#Additional Info#@#Southbend's S60DC-3GR-NG 60" natural gas range delivers 211,000 BTU with six burners, a 36" griddle, manual controls, 1 oven, cabinet base, stainless steel front and sides, 6" adjustable legs, removable grates, NSF and CSA certified.#@@#General Info#@#Description #@#
Built for continuous service in commercial kitchens, this 60-inch natural gas restaurant range delivers concentrated power without sacrificing control. Operators maintain steady output with 211,000 BTU total heat while running multiple cooking stations. Designed for rigorous use, the unit combines heavy-duty construction and straightforward manual controls to support high-throughput environments.
#@@# Burners Performance#@#
Six open burners provide focused heat at 28,000 BTU per burner, enabling rapid boiling and consistent searing across multiple pans. Chefs gain immediate response and straightforward flame adjustment through manual controls for precise temperature management.
#@@# Right Griddle Capacity#@#
A 36-inch griddle sits to the right of the burners and offers a .500-inch plate thickness for even heat distribution and durable cooking surface performance. Users benefit from a sizable flat-top area that handles breakfast shifts, sautéing, and sandwich preparation without hot spots.
#@@# Oven And Storage#@#
A standard oven beneath the range supplies conventional baking and holding capability for pans and trays, while an integrated cabinet base offers dry storage and tool access. Kitchen staff achieve workflow efficiency by staging pans and supplies directly under the cooking surface.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf deliver corrosion resistance and simplify daily sanitation in commercial settings. The unit includes removable cast iron grates and crumb drawers to reduce cleaning time and preserve burner performance.
#@@# Serviceable Design#@#
Hinged lower valve panel and snap-action thermostat provide technicians fast access for maintenance and calibration, minimizing downtime. Operators maintain consistent output and safety compliance with accessible service points and replaceable components.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Perform weekly cleaning of the Southbend S60DC-3GR-NG surfaces to prevent grease buildup; remove grates and soak cast iron components in warm, soapy water, then dry thoroughly. Inspect burner ports monthly and clear obstructions with a soft wire; verify ignition and flame quality after cleaning. Calibrate the snap action thermostat quarterly and check door seals on the oven and cabinet for gaps. Tighten gas connections annually and confirm CSA-certified ventilation compliance.