Description
Drive throughput on a busy line with the Southbend 4601AA 60″ gas restaurant range. Ten non-clog burners with standard grates let you sear proteins, reduce sauces, and hold stock pots at the same time. A standing pilot keeps the cooktop ready between turns to maintain service pace.
Two convection ovens expand your menu capacity for roasting, baking, and finishing sides during peak periods. Battery spark ignition streamlines start-up, while three racks per oven help stage multiple pans and batch-cook efficiently.
Built for daily production, the stainless steel front, sides, and shelf simplify wipe-downs and withstand kitchen traffic. A 22-1/2″ flue riser with shelf keeps frequently used pans and utensils within reach, and 6″ adjustable legs make leveling and cleaning access straightforward. With 394,000 BTU and CSA/NSF compliance, it suits demanding operations.
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