Southbend Ultimate 60-Inch Commercial Gas Restaurant Range with 6 Burners, 24-Inch Griddle and 2 Standard Ovens
Southbend Ultimate 60-Inch Commercial Gas Restaurant Range with 6 Burners, 24-Inch Griddle and 2 Standard Ovens
Standing Pilot Burners, Battery Spark Ignition Ovens, Stainless Steel, Backriser with Hi-Shelf
A high-output 60-inch gas range that combines open-burner, griddle, and dual-oven cooking in one durable stainless steel platform.
- Combines six open burners, a 24-inch griddle, and two standard ovens in one 60-inch footprint.
- 336,000 BTU output is built for demanding, high-volume kitchen production.
- Standing pilot burners and battery spark ignition ovens support straightforward operation.
- Stainless steel front, sides, and shelf offer a durable, professional finish.
- Includes one oven rack per compartment plus a 22-1/2-inch flue riser with shelf.
- 6-inch adjustable legs help with installation and working height adjustment.
Overall Dimensions:
60.75"W x 34.0"D x 59.5"HProduct Weight:
1075.0 lbSix Non-Clog Burners
Open-burner top with standard grates for versatile everyday cooking.
24-Inch Griddle
Integrated griddle section expands the range for breakfast items, sandwiches, and flat-top cooking.
Two Standard Ovens
Dual oven base increases production capacity and lets you cook multiple menu items at once.
Standing Pilot / Battery Spark Ignition
Standing pilot burners and battery spark ignition ovens provide a simple ignition setup.
Stainless Steel Construction
Stainless steel front, sides, and shelf provide durability and an easy-to-clean finish.
Flue Riser With Shelf
22-1/2-inch flue riser with shelf adds a useful warming or staging surface above the range.
Adjustable Legs
6-inch adjustable legs help level the unit during installation.
Oven Racks Included
One rack is included for each standard oven.
Certifications & Compliance
Warranty & Protection
1 year parts and labor.
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.