Stop sacrificing throughput for control. This 60" commercial gas range combines heavy-duty cooking capacity with precise thermostatic regulation, enabling continuous service without compromising consistency. Operators gain multiple cooking modes in a single footprint, reducing line congestion and simplifying kitchen layout.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the Southbend range to cool. Remove grates and crumb drawers; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe stainless surfaces with a mild detergent, rinse, and dry to prevent corrosion. Clean griddle with a scraper while warm, then season per manufacturer. Vacuum condenser and vent riser to remove grease. Inspect seals and burners; replace worn parts. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Southbend's S60DC-4TL 60" gas range delivers 171,000 BTU with two 28,000 BTU burners and a 48" griddle, thermostatic controls, removable grates, a standard oven, stainless steel exterior, 6" legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 60" commercial gas range combines heavy-duty cooking capacity with precise thermostatic regulation, enabling continuous service without compromising consistency. Operators gain multiple cooking modes in a single footprint, reducing line congestion and simplifying kitchen layout.
#@@# Burners With Griddle#@#
Two open burners rated at 28,000 BTU each sit beside a 48" griddle, delivering concentrated heat for high-volume sautéing while the griddle ensures even surface contact for large batches of seared items. Chefs maintain separate heat zones for pans and flat-top cooking, which speeds throughput and minimizes cross-contamination.
#@@# Thermostatic Controls#@#
The range features snap-action thermostatic controls for the oven and griddle, providing repeatable temperature settings that stabilize cook cycles. Staff achieve consistent results across shifts and reduce product waste caused by thermal drift.
#@@# Heavy-Duty Construction#@#
Stainless steel front, sides, shelf, and a 4" front rail provide durable surfaces that withstand daily commercial use and cleaning protocols. Maintenance crews spend less time repairing finishes and more time keeping stations sanitary.
#@@# Oven And Cabinet#@#
A standard oven paired with an integrated cabinet base supplies immediate baking capability and dry storage for trays or pans beneath the range. Kitchen managers consolidate appliances and reclaim floor space while providing immediate access to cooked items.
#@@# Serviceability Features#@#
Removable cast iron grates, crumb drawers, and a hinged lower valve panel simplify routine cleaning and component access for technicians. Technicians complete diagnostics and part replacement faster, reducing downtime and labor costs.
#@@# Adjustable Support#@#
Six-inch adjustable legs and a 22.5" high stainless steel flue riser allow for level installation on uneven floors and proper ventilation alignment with backriser hoods.
#@@#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 and griddle daily for food debris; scrape griddle using a scraper while warm, then apply a thin film of oil to prevent rust. Clean oven interior weekly with a nonabrasive cleaner and remove racks to soak in warm, soapy water. Vacuum condenser and check flame patterns monthly; adjust gas pressure if flames yellow. Tighten loose fittings quarterly, verify door seals, calibrate thermostatic controls, and lubricate valve stems per manufacturer guidelines.