Description
Power your line with a 60-inch Southbend gas restaurant range that combines open-burner performance, a raised griddle/broiler, and both standard and convection ovens. Keep tickets moving by searing on the rear pyromax burners, sautéing on the front non-clog burners, and finishing plates under the broiler without leaving the station. Bake, roast, or retherm in the ovens while using the cooktop for simultaneous prep.
Designed for high-volume workflows, this range’s 289,500 BTU output tackles peak service with confidence. The 22-1/2 inch flue riser with shelf stages pans and smallwares within reach, while stainless steel surfaces and 6-inch adjustable legs support fast cleaning and easy leveling. Standing pilot readiness and battery spark ignition on both ovens help speed starts, and four included racks expand batch productivity. Qualifies for Southbend’s Service First program.
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