Description
Drive high-volume cooking with a 60″ ultimate restaurant range that pairs a 36″ left-side griddle with two front star/sauté burners and two rear non-clog burners. Thermostatic griddle controls and a standing pilot help you hit target temps fast and hold them for consistent results.
Bake, roast, and finish in the twin convection ovens, each with battery spark ignition and three racks for flexible loading. Stage pans and plating tools on the 22-1/2″ flue riser shelf to keep your station clear and moving.
Built with a stainless steel front, sides, and shelf plus 6″ adjustable legs, this range installs cleanly on uneven floors and stands up to daily service. Deliver 260,000 BTU of heat while coordinating sauté, griddle, and oven tasks for steady ticket flow across busy services. Qualifies for Southbend’s Service First™ Program.
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