Description
The Southbend S60AD restaurant range streamlines high-volume production with ten 28,000 BTU open burners and dual ovens to keep multiple tickets moving. Sear proteins, reduce sauces, and simmer stocks while baking or roasting in the standard and convection ovens simultaneously. A snap action thermostat supports steady, repeatable oven results during peak service.
Constructed with stainless steel front, sides, and shelf, this 60″ gas range withstands daily line work and cleans quickly. Removable cast iron grates and a crumb drawer simplify end-of-shift cleanup, while the hinged lower valve panel helps expedite maintenance. The 4″ front rail and 6″ adjustable legs aid plating and leveling to fit your line.
With a total output of 350,000 BTU, the S60AD gives chefs and operators the power and flexibility to handle sauté, grill-pan work, and batch roasting on one footprint. Use the convection oven for even, efficient bakes and the standard oven for reliable roasting, finishing, or holding.
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