Built for continuous service and heavy workloads, this commercial gas range delivers precise heat control across six open burners and a full-width left griddle while sustaining a combined output of 210,000 BTU. Designed for kitchens that demand consistent performance, the unit pairs thermostatic controls with a robust stainless steel build to maintain steady operation throughout peak shifts. Foodservice teams gain capacity and reliability without sacrificing control over searing, simmering, or griddle work.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas supply before cleaning. Remove grates and griddle plate; soak in warm water with mild detergent. Scrub burners with a soft brush to remove food residue and check ports for clogs. Wipe stainless steel surfaces with non-abrasive cleaner, rinse, and dry to prevent corrosion. Clean flue riser shelf and vents to reduce grease buildup. Inspect door seals and adjustable legs; tighten fasteners. Run a test burn after reassembly to confirm proper operation.#@@#Additional Info#@#Southbend's 4602CC-2TL 60" gas range delivers 210,000 BTU across six non-clog burners plus a 24" left griddle, thermostatic controls, stainless steel exterior, two cabinets, 22.5" flue riser with shelf, 6" adjustable legs, NSF and CSA certifications.#@@#General Info#@#Description #@#
Built for continuous service and heavy workloads, this commercial gas range delivers precise heat control across six open burners and a full-width left griddle while sustaining a combined output of 210,000 BTU. Designed for kitchens that demand consistent performance, the unit pairs thermostatic controls with a robust stainless steel build to maintain steady operation throughout peak shifts. Foodservice teams gain capacity and reliability without sacrificing control over searing, simmering, or griddle work.
#@@# Burners Performance#@#
Six non-clog open burners provide distributed power for simultaneous high-heat tasks. Operators achieve reliable ignition and sustained output for multiple pots and pans, reducing cycle times during peak periods.
#@@# Griddle Capability#@#
A 24-inch griddle on the left features a .500-inch plate for even heat distribution across flat-top cooking. Chefs execute griddle items with consistent surface temperature using thermostatic regulation for precise control.
#@@# Construction Durability#@#
The stainless steel front, sides, shelf, and heavy-duty components resist corrosion and simplify cleaning in busy environments. Staff maintain sanitary surfaces and preserve the finish under continuous use.
#@@# Heat Management#@#
Thermostatic controls and a standing pilot stabilize flame and temperature across burners and griddle. Kitchen teams adjust set points quickly to match production needs while minimizing temperature drift.
#@@# Service Accessibility#@#
Two base cabinets provide equipment storage and service access beneath the cooking surface. Technicians can access internal components with reduced downtime, and operators can store pans and tools on-site.
#@@# Venting and Shelf#@#
A 22.5-inch flue riser with a heavy-duty hi-shelf integrates venting posture and plating space directly above the range. Line cooks can stage pans and finished items without needing separate shelving, improving workflow.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain 6 non-clog burners for even heat. Clean griddle surface after each shift with a manufacturer-recommended scraper and food-safe solvent; season as specified. Degrease stainless steel exterior with mild detergent and a soft cloth; rinse and dry to prevent corrosion. Check thermostatic controls and standing pilots monthly, tighten fittings, and verify Natural Gas connections for leaks. Level the unit and service the flue riser annually.