Handle high-volume cooking without sacrificing control or durability. This 60-inch natural gas restaurant range combines focused heat output with a versatile cooktop and two full ovens, supporting continuous service in busy kitchens. Operators will rely on rapid recovery, robust construction, and straightforward controls to maintain consistent throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the appliance and shut gas at the supply valve before cleaning. Remove grates and oven racks; soak in hot water with degreaser. Scrape heavy grease from the griddle and burner bowls; wipe surfaces with a non-abrasive cleaner and soft cloth. Clean condenser coils and backriser area of debris to improve efficiency. Rinse parts, dry completely, and reinstall. Inspect seals and replace worn gaskets to prevent leaks. Ensure ventilation pathways remain clear.#@@#Additional Info#@#Southbend S60DD-4GR-NG is a 60" natural gas range with 206,000 BTU, two 28,000 BTU burners, a 48" griddle, two ovens with snap-action thermostats, removable grates, stainless steel exterior, adjustable legs, and NSF/CSA certifications.#@@#General Info#@#Description #@#
Handle high-volume cooking without sacrificing control or durability. This 60-inch natural gas restaurant range combines focused heat output with a versatile cooktop and two full ovens, supporting continuous service in busy kitchens. Operators will rely on rapid recovery, robust construction, and straightforward controls to maintain consistent throughput during peak periods.
#@@# Open Burners#@#
Two open burners deliver 28,000 BTU each, enabling fast boiling and high-heat searing where needed. Chefs will use removable cast iron grates for stable cookware placement and simplified cleaning between production runs.
#@@# Right Griddle#@#
A 48-inch griddle to the right provides an expansive flat-top cooking area for pancakes, burgers, and eggs, with a .500-inch plate thickness for thermal mass and consistent surface temperature. Staff will appreciate rapid heat transfer and even browning across the griddle plate during continuous service.
#@@# Dual Ovens#@#
Two standard ovens supply separate baking and holding capacity with snap action thermostats for precise temperature control. Each oven ships with one rack and accommodates full menu staging in a combined cubic volume of 132.3 Cu.Ft across both cavities.
#@@# Robust Construction#@#
Stainless steel front, sides, shelf, and 4-inch front rail deliver corrosion resistance and easy sanitation in commercial kitchens. Designers and service teams will note the hinged lower valve panel and crumb drawers that improve access for maintenance and routine cleaning.
#@@# Heavy Duty Support#@#
Adjustable 6-inch legs and a 22.5-inch high stainless steel flue riser stabilize the unit on uneven floors and integrate with existing ventilation plans. Installers will value the freestanding configuration that permits flexible placement without permanent anchoring.
#@@# Certified Performance#@#
The unit provides a total of 206,000 BTU rated for natural gas with manual controls and meets CSA and NSF criteria for commercial food service equipment.
#@@#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 debris; remove cast iron grates and scrub with a nonabrasive brush, then dry thoroughly before reassembly. Clean crumb drawers and oven interiors weekly with a mild detergent and warm water; rinse and dry to prevent corrosion. Verify door seals and hinges monthly and replace or tighten as needed. Check gas connections and manual controls quarterly for leaks and proper operation; engage a certified technician for adjustments.