Built to handle nonstop service, this commercial gas range delivers high heat output and flexible cooking options without compromise. Designed for kitchens that require consistent performance, the unit combines two sealed burners with a full left griddle and a convection oven to support diverse production demands. Operators gain predictable ignition and rugged construction that integrates into a high-use workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow appliance to cool fully. Scrape griddle with a stainless scraper, then wipe with a damp cloth and mild detergent. Remove oven racks; soak in warm, soapy water and scrub with a non-abrasive pad. Vacuum condenser and backriser area to remove grease and debris. Inspect seals and burners; clear clogged ports with a soft brush. Rinse surfaces, dry thoroughly, reconnect gas, and test operation before service.#@@#Additional Info#@#Southbend’s 4602AC-4GL-NG 60.75" natural gas range offers 166,000 BTU, two non-clog burners, a 48" griddle, convection oven, stainless steel front, adjustable legs, back riser with hi-shelf, and CSA/NSF certifications for professional kitchens.#@@#General Info#@#Description #@#
Built to handle nonstop service, this commercial gas range delivers high heat output and flexible cooking options without compromise. Designed for kitchens that require consistent performance, the unit combines two sealed burners with a full left griddle and a convection oven to support diverse production demands. Operators gain predictable ignition and rugged construction that integrates into a high-use workflow.
#@@# Burners Performance#@#
Each of the two non-clog burners supplies rapid, concentrated heat for sauté and boil tasks, maintaining flame stability during continuous use. Operators achieve controlled searing and quick recovery times, improving throughput when multiple pans require simultaneous attention.
#@@# Griddle Surface#@#
A 48-inch left griddle with 1/2-inch plate thickness provides a broad, even cooking area for breakfast items, sandwich prep, and panini service. Chefs exploit the flat plate to cook high volumes without hot or cold spots, reducing staging time and ensuring consistent product quality.
#@@# Convection Oven#@#
The built-in convection oven uses battery spark ignition to start reliably and circulate heat for uniform roasting and baking across multiple racks. Kitchen teams expand menu options and bake or hold products with even browning and predictable cook times.
#@@# Structural Durability#@#
Stainless steel front, sides, and hi-shelf create a corrosion-resistant exterior that withstands daily cleaning and heavy use. Facility managers benefit from a finish that simplifies sanitation and sustains a professional appearance in busy service environments.
#@@# Service Integration#@#
The unit qualifies for the manufacturer service program and includes a cabinet base plus three oven racks to streamline installation and initial operation. Maintenance staff receive simplified parts access and a standardized platform for preventive care.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burners, griddle plate, oven igniter and pilot weekly to ensure reliable ignition and even heat distribution. Clean burners and wavy grates after each service day; soak grates and scrub ports with a soft brush to prevent clogging. Degrease stainless steel surfaces with a neutral detergent and wipe dry to avoid corrosion. Calibrate thermostat quarterly and tighten gas fittings while verifying no leaks with a CSA-approved leak detector.