Description
The Southbend 4602AA-4TL ultimate restaurant range pairs a 48-inch thermostatic griddle on the left with two non-clog burners to streamline high-volume service. Chefs can sear proteins on the griddle while finishing sauces on the burners to keep tickets moving.
Two convection ovens with battery spark ignition support consistent roasts, baked sides, and sheet-pan production. Each oven includes three racks, letting foodservice operators stage multiple batches without slowing the line.
Thermostatic controls deliver precise set points for breakfast, burgers, or sauté work, while the standing pilot supports quick, reliable starts. A 22-1/2-inch flue riser with shelf creates handy staging, and stainless steel front and sides clean up quickly on busy shifts. With 198,000 BTU, this 60-inch gas range keeps pace during peak periods for chefs and facility managers alike.
Reviews
There are no reviews yet.