Dominate a busy kitchen with a 60.75-inch gas range engineered for sustained high throughput and precise heat control. Designed for commercial operators, this unit delivers 195,500 BTU of distributed power across six non-clog burners and an oversized griddle broiler, enabling simultaneous high-volume cooking without compromise. Facility managers will appreciate the stainless steel construction and service program qualification that reduce downtime and simplify maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow unit to cool fully. Remove grates and clean with degreaser and a non-abrasive pad; rinse and dry. Scrape griddle surface when warm, then apply food-safe cleaner and wipe with a soft cloth. Vacuum condenser and backriser vent to remove grease and debris. Wipe stainless steel front and sides with mild detergent; polish with a microfiber cloth. Inspect burners and seals; replace worn parts. Follow CSA and NSF guidelines for safety and inspections.#@@#Additional Info#@#Southbend's 4602CC-2RR 60.75" gas range offers 195,500 BTU, six non-clog burners, a raised griddle/broiler, manual controls, stainless steel front and sides, two cabinets, a 22.5" flue riser with shelf, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Dominate a busy kitchen with a 60.75-inch gas range engineered for sustained high throughput and precise heat control. Designed for commercial operators, this unit delivers 195,500 BTU of distributed power across six non-clog burners and an oversized griddle broiler, enabling simultaneous high-volume cooking without compromise. Facility managers will appreciate the stainless steel construction and service program qualification that reduce downtime and simplify maintenance.
#@@# Six Burner Array#@#
A bank of six non-clog burners supplies concentrated heat for multiple pans and large stockpots, permitting chefs to stage parallel cooking tasks efficiently. Operators can adjust the flame manually to match sear, simmer, and boil needs while minimizing flame interruption during peak service.
#@@# Heavy Duty Griddle#@#
A 1/2-inch griddle plate offers a broad, flat cooking surface for high-volume griddle items and broiling applications, supporting continuous throughput. Kitchen staff achieve consistent contact and even browning across the plate surface for predictable product quality.
#@@# Robust Construction#@#
Stainless steel front, sides, and shelf provide corrosion resistance and simplified daily cleaning, preserving appearance and hygiene. Service technicians can inspect accessible components quickly, reducing repair time and labor costs.
#@@# Integrated Storage Base#@#
Two cabinets in the base create secure storage for pans, tools, and bulk supplies, improving workstation organization and reducing retrieval time. Staff can stage production items adjacent to the cooking surface, enhancing workflow efficiency.
#@@# Elevated Backriser#@#
A 22-1/2 inch flue riser with shelf adds vertical storage and keeps heat and splatter off wall surfaces, enhancing kitchen ergonomics. Chefs can place small tools or trays on the hi-shelf for immediate access during service.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris from ports to maintain consistent flame and heat distribution. Clean griddle plate after each shift using a scraper and a neutral detergent, then season with a thin coat of cooking oil while warm. Degrease stainless steel front and sides with a soft cloth and approved cleaner, avoiding abrasives. Drain and clean drip trays daily. Verify standing pilot and manual controls monthly and document results for CSA compliance.