![Product image of [alt_title]](http://shopusars.com/cdn/shop/t/33/assets/placeholder-image.png?v=182715496336706609461780344796)
Southbend Ultimate 60-Inch 8-Burner Gas Restaurant Range with Standard Oven and Convection Oven
Southbend Ultimate 60-Inch 8-Burner Gas Restaurant Range with Standard Oven and Convection Oven
369,000 BTU, Stainless Steel, 22-1/2-Inch Flue Riser with Shelf
Built for high-volume kitchens, this 60-inch gas range combines an 8-burner cooktop with dual ovens and 369,000 BTU of power.
- 60-inch commercial gas range designed for demanding restaurant line service.
- Eight-burner top with four non-clog burners and four Pyromax burners.
- Includes one standard oven and one convection oven for flexible production.
- 369,000 BTU total output supports fast recovery and high-heat cooking.
- Stainless steel front, sides, and shelf help with durability and cleanup.
- Comes with four oven racks and a 22-1/2-inch flue riser with shelf.
Overall Dimensions:
60.75"W x 43.6"D x 59.5"HProduct Weight:
1075.0 lbEight-Burner Top
Top section includes four non-clog burners and four Pyromax burners for versatile, high-output cooking.
Dual Oven Base
Includes one standard oven and one convection oven to handle baking, roasting, and holding tasks.
Battery Spark Ignition
The standard oven and convection oven feature battery spark ignition for dependable starting.
Standing Pilot
Standing pilot burner system keeps the top ready for immediate use.
Stainless Steel Construction
Stainless steel front, sides, and shelf provide durability and a professional finish.
Flue Riser with Shelf
A 22-1/2-inch flue riser with shelf adds useful rear workspace and helps manage exhaust.
Adjustable Legs
6-inch adjustable legs support leveling during installation.
Included Oven Racks
Four total racks are included for the oven compartments.
Certifications & Compliance
Warranty & Protection
1-year parts and 1-year labor.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.