Built for high-volume kitchens that demand consistent heat and reliable uptime, this 60" natural gas restaurant range delivers focused power across multiple cooking stations. The unit combines six non-clog open burners with an integrated charbroiler and generous oven and storage capacity to support continuous service during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the gas supply. Remove grates and charbroiler plates and soak in warm, soapy water. Scrub burners with a soft brush to clear residue; do not use abrasive tools. Wipe stainless steel surfaces with a mild detergent and soft cloth, rinse, and dry to prevent spotting. Clean the backriser shelf and vents to remove grease buildup. Inspect door seals and hinges and tighten fasteners. Reassemble when all parts are dry and restore gas and power.#@@#Additional Info#@#The Southbend 4602CC-2CR-NG 60" Gas Range offers 226,000 BTU, six burners, a 24" charbroiler, manual controls, storage cabinets, a 22.5" flue riser, stainless steel exterior, and 6" adjustable legs.#@@#General Info#@#Description #@#
Built for high-volume kitchens that demand consistent heat and reliable uptime, this 60" natural gas restaurant range delivers focused power across multiple cooking stations. The unit combines six non-clog open burners with an integrated charbroiler and generous oven and storage capacity to support continuous service during peak periods.
#@@# Six Non-Clog Burners#@#
Each burner resists clogging and supplies consistent flame control for simultaneous multitask cooking. Chefs maintain steady output across sauce, sauté, and boil applications while reducing downtime for burner maintenance.
#@@# Integrated Charbroiler#@#
A right-side 24" charbroiler provides high-heat searing and grilling without needing a separate floor unit. Operators gain direct grill capability adjacent to burners, improving workflow and cutting transfer time between stations.
#@@# Stainless Steel Construction#@#
The front, sides, shelf, and riser use stainless steel for corrosion resistance and simplified cleaning. Kitchen staff preserve sanitary surfaces and reduce long-term maintenance costs in demanding commercial environments.
#@@# Generous Heat Output#@#
The system produces 226,000 BTU total, delivering rapid recovery and robust performance for large pots and high-volume pans. Line cooks maintain temperature control when multiple high-demand tasks run concurrently.
#@@# Integrated Storage Base#@#
Two enclosed cabinets under the range supply immediate storage for heavy cookware and service supplies. Staff access essential tools without leaving the cooking line, improving throughput and staging efficiency.
#@@# Riser With Hi-Shelf#@#
A 22-1/2" flue riser with an elevated shelf offers convenient staging and a mounting point for ventilation while keeping work surfaces clear. Culinary teams place pans, utensils, or finishing items within arm’s reach to expedite plating and service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Southbend 4602CC-2CR-NG range by cleaning burner ports and grates after each use to prevent clogging and ensure proper flame. Clear grease trays daily before buildup hardens. Wipe stainless steel surfaces with mild detergent, then dry. Brush condenser and ventilation areas weekly. Check pilot lights, controls, and replace worn seals. Lubricate hinges and level legs monthly. Follow CSA/NSF guidelines and enroll in Service First for support.