For high-volume kitchens where durability and throughput drive profitability, this 60" natural gas range combines cooking power and charbroiling in one unit. Designed for continuous use in restaurants, institutions, and hospitality, it delivers 204,000 BTU total heat output, enabling simultaneous searing, griddle work, and baking without workflow disruptions. Facility managers will appreciate its compact footprint, stainless-steel surfaces, and service-friendly design that minimizes downtime and eases maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow the range to cool. Remove grates and charbroiler parts; soak in warm, soapy water then scrub with a non-abrasive pad. Wipe stainless steel surfaces with mild detergent and a soft cloth; rinse and dry. Clean oven interior with manufacturer-approved cleaner; operate ventilated and follow spring-assisted door care. Vacuum condenser and clean flue riser shelf to remove grease. Inspect seals and burners; reassemble and test gas connections before use.#@@#Additional Info#@#Southbend 4602CC-3CR-NG is a 60" natural gas restaurant range with 204,000 BTU, four non-clog burners, 36" charbroiler, stainless steel exterior, two cabinets, 22.5" flue riser, NSF and CSA certified.#@@#General Info#@#Description #@#
For high-volume kitchens where durability and throughput drive profitability, this 60" natural gas range combines cooking power and charbroiling in one unit. Designed for continuous use in restaurants, institutions, and hospitality, it delivers 204,000 BTU total heat output, enabling simultaneous searing, griddle work, and baking without workflow disruptions. Facility managers will appreciate its compact footprint, stainless-steel surfaces, and service-friendly design that minimizes downtime and eases maintenance.
#@@# Four Non-Clog Burners#@#
Four burners distribute heat across the 37.00" cooktop for multitasking and rapid temperature recovery. The non-clog design reduces fouling in high-use settings, lowering maintenance needs and ensuring consistent flames during peak hours.
#@@# Integrated Charbroiler#@#
A 36" charbroiler on the right side allows radiant searing and char without a separate appliance. Chefs can switch between range and chargrill tasks on one platform, saving time and space while maintaining high surface temperatures for efficient protein cooking.
#@@# Stainless Construction#@#
Stainless steel front, sides, and hi-shelf resist corrosion and endure rigorous cleaning. This material supports sanitation protocols and maintains a professional appearance, meeting NSF and CSA certification standards.
#@@# Oven Capacity And Access#@#
The oven offers 132.3 Cu.Ft of usable space with a spring-assisted door for safe, single-operator loading. The 13.00" deep oven bottom and manual controls ensure precise thermal management for baking, braising, and holding.
#@@# Service-Oriented Design#@#
Two base cabinets provide enclosed storage for pans and utensils, improving organization and retrieval. A 22.5" flue riser with hi-shelf adds elevated storage and ventilation, creating a compact service station layout.
#@@# Stability And Leveling#@#
Six-inch adjustable legs ensure stability on uneven floors and alignment with other equipment.
#@@#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#@#Maintain the Southbend 4602CC-3CR-NG by inspecting burners weekly; clean debris with a soft brush and check flame quality. Clean charbroiler grates daily by heating, brushing, and wiping. Degrease stainless steel with neutral detergent; rinse and dry. Check pilot assemblies and gas connections monthly for leaks. Lubricate hinges quarterly and adjust legs for level use.