S-Series, gas, 60", 24" thermostatic griddle, 6 non-clog burners, convection oven, cabinet base, 251,000 BTU
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Southbend’s S-Series restaurant range offers a quality, versatile range for commercial foodservice applications. 24″, 36″, 48″, and 60″ widths and a number of top configurations are available. Configurations include combinations of open burners, griddles and hot tops.

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Product Features

  • 60-3/4” wide with stainless steel front, sides and removable shelf
  • (6) 28,000 BTU naT (24,000 BTU LP) PATENTED, one-piece cast iron, non-clog burners with Lifetime Warranty
  • 24″ wide griddle – 1/2” smooth and polished steel with raised sides,to include (3) 16,000 BTU burner
  • 4” Stainless steel front rail with closed, welded end caps
  • Individual, removable cast iron grate tops (rear holds up to 14” stock pot)
  • Removable, one-piece crumb drawers under burners
  • Metal knobs w/ red stripe
  • Hinged, lower valve panel
  • Quadrant spring doors with ergonomic chrome handle
  • 6” stainless steel, adjustable legs
  • Factory installed pressure regulator
  • 35,000 BTU standard oven with snap action thermostat adjustable for 175°F to 550°F
  • U-shaped heavy duty oven burner
  • Equipped with flame failure safety device
  • Large 26” wide X 26-1/2” deep oven with all oven cavity parts enameled
  • Four sides and top of oven insulated with heavy, self-supporting block type rock wool with oven baffle assembly
  • 1/2 hp, 1710 rpm, 60 cycle, 115V AC high efficiency, permanent split phase motor
  • On/Off switch to allow CO base to operate as a standard oven
  • 5-position rack guides with two removable racks
  • Aluminized cabinet base – Optional no-charge doors that open from the center available

Options & Accessories

  • Casters – all swivel – front with locks
  • 10” flue riser
  • 3/4” quick disconnect with flexible hose – complies with ANSI Z 21.69 (Specify 3ft, 4ft or 5ft.)
  • Restraining device
  • Extra oven racks
  • Cabinet base doors (No charge)
  • Various salamander & cheesemelter mounts available

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