Stop sacrificing kitchen throughput for control. This 60.75-inch commercial gas range combines focused heat output with precise thermostatic regulation to support continuous service in restaurants, institutions, and bars. Operators achieve consistent results across sautéing, griddling, and baking while maintaining throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the range cool. Remove grates, crumb drawers, and rack. Wipe griddle and burners with warm, soapy water; rinse and dry. Clean oven interior with approved cleaner, following directions; remove residue. Vacuum condenser and wipe stainless steel with mild detergent. Inspect seals and valves monthly. Regular cleaning prevents contamination, reduces fire risk, saves energy, and helps pass inspections.#@@#Additional Info#@#Southbend S60DC-4TR 60.75" gas S-Series range delivers 171,000 BTU with two 28,000 BTU burners, a 48" griddle, thermostatic controls, a standard oven, cabinet base, removable grates, 1/2" plate, stainless steel front and sides, NSF and CSA listings.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for control. This 60.75-inch commercial gas range combines focused heat output with precise thermostatic regulation to support continuous service in restaurants, institutions, and bars. Operators achieve consistent results across sautéing, griddling, and baking while maintaining throughput during peak periods.
#@@# Burners With Griddle#@#
Two open burners deliver concentrated output for rapid boiling and searing tasks, while the right-side 48-inch griddle facilitates flat-top production. Thermostatic controls enable operators to set stable surface temperatures, reducing product loss from overheating and minimizing adjustments during service.
#@@# Cast Iron Grates#@#
Removable cast iron grates provide robust support for heavy pans and distribute heat evenly across cookware surfaces. Staff can quickly remove and reseat grates for cleaning, reducing downtime between shifts and preserving performance under continuous use.
#@@# Thermostatic Controls#@#
Snap action thermostatic regulation maintains target temperatures without manual cycling, improving repeatability for menu items that require tight heat control. Technicians can calibrate settings to match workflow, which lowers scrap rates and enhances consistency across cooks.
#@@# Oven With Cabinet#@#
A standard oven paired with a cabinet base expands meal preparation options by enabling simultaneous roasting and holding in the same footprint. The included rack and internal volume accommodate sheet pans and trays, increasing batch capacity for back-of-house production.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, shelf, and backriser resist corrosion and simplify sanitation protocols in compliance-driven environments. The 4-inch front rail and hinge lower valve panel protect controls while allowing service access for maintenance tasks.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and griddle daily for food debris; remove cast iron grates and clean with a brass brush, then season griddle surface after drying. Empty crumb drawers and wipe interior oven surfaces weekly with mild degreaser. Verify thermostatic controls calibrate monthly; adjust per manufacturer tolerances. Confirm gas connections and vent clearances quarterly and document results. Tighten fittings and lubricate hinges as needed to ensure reliable operation.