Stop trading output for control. This 60-inch gas restaurant range delivers concentrated heat across six high-performance burners and a left-side griddle, allowing kitchens to maintain throughput without sacrificing cooking accuracy. Designed for continuous service, this unit combines a heavy-duty stainless exterior, thermostatic controls, and two full ovens to support multiple stations and diverse menus.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and let it cool. Remove grates, racks, and crumb drawers. Wipe burners and grates with warm, soapy water; scrub cast iron with a nonmetal brush and dry completely to prevent rust. Clean griddle with a scraper, then degrease with a mild solvent and rinse. Vacuum condenser and backriser to remove grease. Inspect seals and thermostatic controls for wear. Run a test heat cycle only after reassembly and drying.#@@#Additional Info#@#Southbend S60DD-2TL offers 286,000 BTU from six 28,000 BTU burners and a 24" griddle, with thermostatic controls, two standard ovens, removable cast iron grates, stainless steel front and sides, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Stop trading output for control. This 60-inch gas restaurant range delivers concentrated heat across six high-performance burners and a left-side griddle, allowing kitchens to maintain throughput without sacrificing cooking accuracy. Designed for continuous service, this unit combines a heavy-duty stainless exterior, thermostatic controls, and two full ovens to support multiple stations and diverse menus.
#@@# Six Open Burners#@#
Each burner produces 28,000 BTU to support rapid boiling, searing, and high-heat sautéing across multiple pans. Operators benefit from consistent flame distribution and fast recovery, keeping backlogs minimal during peak service.
#@@# Left Griddle Plate#@#
A 24-inch griddle mounted on the left offers flat-top grilling for sandwiches and breakfast items while freeing burners for other tasks. Staff achieve uniform griddle temperatures with a snap-action thermostat that stabilizes heat for repeatable results.
#@@# Dual Standard Ovens#@#
Two standard ovens provide separate temperature zones for concurrent baking and roasting operations. Chefs expand menu flexibility while maintaining consistent oven interiors that measure 26.00 inches wide by 24.00 inches deep by 14.00 inches high.
#@@# Robust Stainless Construction#@#
The stainless steel front, sides, shelf, and 4-inch front rail resist corrosion and simplify sanitation procedures. Facilities reduce maintenance time thanks to removable cast iron grates and a hinged lower valve panel for rapid access.
#@@# Precise Thermostatic Controls#@#
Thermostatic operating controls allow operators to set stable cooking temperatures across the griddle and ovens for repeatable outcomes. Technicians benefit from a straightforward control layout that minimizes training time.
#@@# Service Ready Design#@#
The unit includes two crumb drawers, one rack per oven, a 22.5-inch high stainless flue riser, and 6-inch adjustable legs for secure installation on uneven floors.
#@@#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 weekly and remove debris from cast iron grates to sustain heat transfer and reduce flare-ups. Drain crumb drawers daily and sanitize with approved detergent to prevent bacterial growth. Verify thermostatic controls calibration monthly and adjust per manufacturer tolerances to maintain consistent cooking temperatures. Tighten gas fittings and inspect hoses quarterly for leaks; apply soapy water, not flame, for testing. Level the unit and set 6" adjustable legs securely.