Description
The Southbend S60AA-4GL s-series restaurant range combines a 48″ left-side griddle, two 28,000 BTU open burners, and dual convection ovens to maximize output in a 60″ footprint. Chefs can sear, sauté, and griddle on the line while baking or roasting below, keeping courses moving during peak service. Manual controls and a snap action thermostat help teams lock in target temperatures fast.
Built for daily volume, the stainless steel front, sides, and shelf stand up to heavy use and wipe down quickly. Removable cast iron grates, two crumb drawers, and a hinged lower valve panel streamline cleaning and service access between rushes. With a total input of 206,000 BTU, this range supports breakfast griddling, à la carte sauté, and batch production without slowing the pass.
Operators and facility managers will appreciate thoughtful details that support workflow, from the 4″ front rail to 6″ adjustable legs for proper line alignment. Each oven includes two racks to stage multiple items at once.
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