Southbend S60AA-3TR 60" Gas Restaurant Range | 246,000 BTU | NSF Certified Commercial Grade
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Product Description
Overview
The Southbend S60AA-3TR is a 60" S-Series gas restaurant range engineered for operators who need reliable, high-capacity cooking power during a fast-paced restaurant opening. With four 28,000 BTU open burners, a 36" thermostatic griddle, and two convection ovens, this range is an all-in-one workhorse for breakfast, lunch, and dinner services. Designed with a stainless steel front, sides, and shelf, and built to NSF standards, the S60AA-3TR delivers consistent foodservice performance while meeting strict health and safety requirements—making it a smart choice for your kitchen buildout.
Key Features
- High-output burners: (4) 28,000 BTU open burners provide rapid boil and sear capability for busy services, improving throughput and reducing ticket times.
- 36" thermostatic griddle: Heavy-duty 1/2" (.500") griddle plate with thermostat control for precise temperature management—ideal for pancakes, burgers, and saute stations.
- Dual convection ovens: Two spacious convection ovens with snap action thermostats and (2) racks per oven for even baking, roasting, and proofing at scale.
- Durable construction: Stainless steel front, sides, and shelf with removable cast iron grates and 4" front rail for long-term resilience in commercial kitchens.
- Service-friendly design: Hinged lower valve panel, crumb drawers, and accessible components simplify maintenance and reduce downtime.
- NSF & safety certifications: NSF certified, cCSAus, CSA Flame, and CSA Star ensure compliance with health and fire safety codes for seamless inspections during your restaurant opening.
- Adjustable leveling: 6" adjustable legs allow you to set the cooking surface to ergonomic heights and accommodate uneven floors common in remodels and new builds.
- High total BTU: 246,000 BTU total input supports heavy simultaneous use across burners, griddle, and ovens for full-menu operations.
Built for Commercial Success
The S60AA-3TR is engineered for operators who demand durability, serviceability, and consistent performance. Its robust components—thick griddle plate, cast iron grates, and stainless steel exterior—are chosen to withstand daily high-volume use and simplify cleaning and maintenance. For new restaurant owners, that reliability translates to fewer service interruptions and a stronger return on investment. Concept Services inspects each unit before delivery and provides professional installation to ensure utility connections and clearances meet local codes—so your equipment is ready for service from day one.
Specifications at a Glance
Model: Southbend S60AA-3TR (S-Series)
Overall Width: 60" range
Burners: (4) open burners, 28,000 BTU each
Griddle: 36" thermostatic griddle, .500" plate thickness
Ovens: (2) convection ovens, snap action thermostats, (2) racks per oven
Total Input: 246,000 BTU
Construction: Stainless steel front, sides, shelf; removable cast iron grates
Features: Backriser with hi-shelf, crumb drawers, hinged lower valve panel, 4" front rail, 6" adjustable legs
Certifications: NSF, cCSAus, CSA Flame, CSA Star
Why Restaurant Owners Choose This
When you're prepping for a restaurant opening, you need equipment that performs reliably and accelerates your path to revenue. The S60AA-3TR offers high-output cooking stations and versatile oven capacity so you can execute a broad menu without compromise. Concept Services complements the equipment with expert sourcing, thorough inspection, and professional installation, reducing lead times and ensuring code compliance. That combination—industry-grade foodservice equipment plus hands-on launch support—gives you confidence to open on schedule and operate with efficiency from day one.
