Stop relying on undersized equipment when demand spikes. This 60-inch natural gas restaurant range delivers sustained power and versatile cooking formats to maintain throughput without compromising on consistency. Operators will find a durable platform that balances heavy-duty heat output with intuitive manual controls for predictable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cool down before cleaning. Remove grates and charbroiler plates; soak in warm, soapy water then scrub with non-abrasive brush. Wipe stainless steel surfaces with mild detergent and soft cloth; rinse and dry to prevent corrosion. Vacuum condenser and clean vents to maintain efficiency. Scrape oven bottom, clean door gasket, and inspect 6" adjustable legs and flue riser for debris. Sanitize food-contact surfaces to reduce bacteria and pass CSA/NSF inspections.#@@#Additional Info#@#Southbend's 4602CC-2CL-NG 60" natural gas range offers 226,000 BTU with six burners, a 24" charbroiler, dual cabinets, a 22.5" flue riser, stainless steel build, 6" adjustable legs, manual controls, and is CSA and NSF certified.#@@#General Info#@#Description #@#
Stop relying on undersized equipment when demand spikes. This 60-inch natural gas restaurant range delivers sustained power and versatile cooking formats to maintain throughput without compromising on consistency. Operators will find a durable platform that balances heavy-duty heat output with intuitive manual controls for predictable results.
#@@# Powerful Burners#@#
Six non-clog burners deliver combined heat that supports simultaneous high-volume cooking while preserving individual flame control for precise panside adjustments. Each burner uses a design that reduces clogging, minimizing downtime and simplifying routine maintenance.
#@@# Integrated Charbroiler#@#
A 24-inch left charbroiler installs into the cooktop to provide direct sear capability alongside standard ranges, enabling restaurants to grill proteins without adding separate units. Chefs will achieve char marks and flavor development while conserving footprint and gas connection points.
#@@# Robust Oven Design#@#
The oven features a spring-assisted counterweight door and 132.3 cubic feet total volume to handle full pans and continuous service cycles. Staff will load large batches with reduced effort and maintain consistent internal temperatures under heavy use conditions.
#@@# Stainless Construction#@#
Front, sides, shelf, and backriser use stainless steel surfaces that resist corrosion and simplify cleaning during peak service. Maintenance teams will reduce abrasive cleaning time and maintain a professional appearance in front of customers.
#@@# Serviceable Configuration#@#
Two base cabinets plus a 22.5-inch flue riser with high shelf create storage and ventilation integration that supports kitchen workflow and extraction needs. Managers will use the cabinets for tool storage and the riser shelf for plating or staging, improving line efficiency.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect burners, pilots and gas connections weekly to ensure proper combustion and reduce carbon buildup. Clean charbroiler grates after each shift with a brass brush and soak removable parts in warm, soapy water to dissolve grease. Degrease stainless steel surfaces with a neutral pH cleaner and wipe with a soft cloth to avoid scratches. Check door counterweights and leg mounts monthly, tighten fasteners, and verify CSA and NSF compliance records.