Southbend S60DD Restaurant Range will never disappoint you as it is constructed using the highest quality material! Southbend uses stainless steel in constructing the exterior’s front, sides, removable shelf, legs, and doors. The legs have been constructed to guarantee its stability. The legs are adjustable and measure 6 inches. The lower valve panel is properly hinged. For the door, Southbend chose Quadrant spring doors and designed it with ergonomic chrome handles. While for the 4 inches front rail, it is constructed with closed, welded end caps. It has an overall dimension of 59.50 inches (H) x 60.75 inches (W) x 34 inches (D) and weighs 840 pounds.
The top part of Southbend S60DD Restaurant Range is designed with a 60-3/4 inches wide open top. The open top contains the ten, patented non-clog burners with one-piece cast iron. It is also equipped with two removable, one-piece crumb drawers (located under the burners), a factory installed pressure regulator, and ten removable cast iron grate tops. You can adjust the flame of these burners using the metal knobs that are designed with a red stripe. These burners can produce up to 28,000 BTU (each) for Natural Gas (24,000 BTU for Liquid Propane).
To complete the design of Southbend S60DD Restaurant Range, Southbend constructed two standard ovens. Each of the standard ovens has an interior dimension of 26 inches (W) x 26.50 inches (D) x 14 inches (H). All the oven cavity parts are applied with enamel, while the four sides and top are insulated using a heavy, self-supporting block-type rock wool. This insulation comes with an oven baffle assembly. The standard ovens feature a U-shaped oven burner that is equipped with a flame failure safety device, 2-position rack guides with one rack (removable), and a snap-action thermostat. The thermostat can adjust the temperature from 175oF to 550oF. The standard ovens have a capacity of 132.30 cu. feet.
LongDescription#@#NA#@@#Cleaning Instructions#@#Clean the cooking surfaces of Southbend S60DD Restaurant Range daily. But before starting the cleaning process, make sure to turn the cooking equipment OFF and allow it to cool down. Next is to empty the crumb drawers. Wash it using clean water, mild cleaning soap, and a clean sponge. Rinse it well. Once done, wipe all the excess water on surfaces of the cooking area with a clean, damp cloth. For the baked-enamel surfaces, clean the grease deposits using hot water mixed with mild detergent soap and a sponge. Wipe all the surfaces to dry it using a dry cloth.
For other cleaning tasks, please read the owner’s manual provided by Southbend.#@@#Additional Info#@#Southbend S60DD Restaurant Range is equipped with 3/4 inches, male, rear gas connection and is design-certified for operation on natural gas or liquid propane. Specify the type of gas when purchasing this equipment. Also, this commercial Restaurant Range is approved for commercial use only. It is CSA design certified, CSA certified, and NSF certified.#@@#General Info#@#Southbend S60DD Restaurant Range will never disappoint you as it is constructed using the highest quality material! Southbend uses stainless steel in constructing the exterior’s front, sides, removable shelf, legs, and doors. The legs have been constructed to guarantee its stability. The legs are adjustable and measure 6 inches. The lower valve panel is properly hinged. For the door, Southbend chose Quadrant spring doors and designed it with ergonomic chrome handles. While for the 4 inches front rail, it is constructed with closed, welded end caps. It has an overall dimension of 59.50 inches (H) x 60.75 inches (W) x 34 inches (D) and weighs 840 pounds.
The top part of Southbend S60DD Restaurant Range is designed with a 60-3/4 inches wide open top. The open top contains the ten, patented non-clog burners with one-piece cast iron. It is also equipped with two removable, one-piece crumb drawers (located under the burners), a factory installed pressure regulator, and ten removable cast iron grate tops. You can adjust the flame of these burners using the metal knobs that are designed with a red stripe. These burners can produce up to 28,000 BTU (each) for Natural Gas (24,000 BTU for Liquid Propane).
To complete the design of Southbend S60DD Restaurant Range, Southbend constructed two standard ovens. Each of the standard ovens has an interior dimension of 26 inches (W) x 26.50 inches (D) x 14 inches (H). All the oven cavity parts are applied with enamel, while the four sides and top are insulated using a heavy, self-supporting block-type rock wool. This insulation comes with an oven baffle assembly. The standard ovens feature a U-shaped oven burner that is equipped with a flame failure safety device, 2-position rack guides with one rack (removable), and a snap-action thermostat. The thermostat can adjust the temperature from 175oF to 550oF. The standard ovens have a capacity of 132.30 cu. feet.#@@#Delivery Details#@#• Two or more people are required to handle this equipment.
• This equipment requires a lift gate if a loading dock is not available.
• Before signing the delivery receipt, inspect the equipment you received for any signs of freight damage.
• Examine the equipment and shipping container before and during unloading this equipment.
• To ensure you receive the right equipment, verify the information written on the serial plate such as the type of gas and rear gas connection size. You can see the serial plate inside the oven kick panel.
• Measure the dimension of the access path to the final location (doors width and height). This is to ensure the Southbend S60DD Restaurant Range will fit.
• Do not remove the affixed tags or labels on the equipment until it is installed and working properly.
• Only be performed by a qualified service technician must perform the installation and initial startup of this equipment.
• This equipment must be electrically grounded in accordance with local codes or the National Electric Code.#@@#deliverynotes#@#Culinary Depot usually arranges the shipment of Southbend S60DD Restaurant Range within # business days after receiving cleared payment.#@@#Maintenance Guide#@#Extend the life span of your Southbend S60DD Restaurant Range! You can do this by performing the proper maintenance and care it needs. Cleaning is the top maintenance task to perform. For most parts like the cooking surface, you must clean it daily or every after use. But for the burner air mixers and orifices, it requires at least once a month. To ensure you will achieve the best result, read and follow all the cleaning instructions stated in the owner’s manual provided by Southbend.
Next is to perform an inspection of the Southbend S60DD Restaurant Range’s range hood and venting system at least twice a year. Ensure to call a trained technician as they are the only ones who can perform these kinds of maintenance tasks.