Stop settling for slow equipment that limits service. This 60-inch gas ultimate restaurant range delivers calibrated power and operational durability across high-volume kitchens, schools, hospitals, and bars. Designed for continuous service, the unit balances production capacity with precise temperature control to support consistent results during peak shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the range before cleaning. Remove grates and wipe debris with a dry brush. Wash grates, griddle plate, and shelves in warm, soapy water; use a non-abrasive pad for stainless steel. Degrease burners and vent riser with approved cleaner and rinse. Clean condenser coils and check seals; replace damaged gaskets. Dry all components and reassemble. Perform weekly deep cleans to prevent grease buildup, reduce fire risk, and maintain CSA and NSF compliance.#@@#Additional Info#@#Southbend's 4602CC-4TR 60" gas range offers 134,000 BTU with two non-clog burners, a 48" griddle, thermostatic controls, stainless steel front, two storage cabinets, and a 22.5" flue riser. NSF and CSA certified.#@@#General Info#@#Description #@#
Stop settling for slow equipment that limits service. This 60-inch gas ultimate restaurant range delivers calibrated power and operational durability across high-volume kitchens, schools, hospitals, and bars. Designed for continuous service, the unit balances production capacity with precise temperature control to support consistent results during peak shifts.
#@@# Burners With Griddle#@#
Two non-clog open burners pair with a 48-inch right griddle, allowing chefs to run stovetop and flat-top cooking simultaneously. Operators benefit from flexible workflow and reduced queue times by combining direct flame tasks with griddle production on a single footprint.
#@@# Thermostatic Controls#@#
Thermostatic controls maintain set temperatures for both griddle and oven functions, minimizing temperature drift during long runs. Kitchen staff achieve repeatable outcomes and reduce waste by eliminating frequent manual adjustments.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, shelf, and riser provide corrosion resistance and a surface that withstands daily heavy use. Maintenance crews can clean quickly, which shortens downtime and preserves a professional appearance over years of service.
#@@# Integrated Storage Cabinets#@#
Two full-width cabinets under the range offer on-unit storage for pans, trays, and service tools, keeping the workspace organized and reducing trips to remote storage. Chefs can access essentials within arm's reach, improving station efficiency.
#@@# Heavy Duty Flue Riser#@#
A 22.5-inch flue riser with a heavy-duty shelf centralizes ventilation routing while adding elevated storage and staging area. Line cooks can stage plates and rest utensils on the hi-shelf, streamlining plating and pass timing.
#@@# Adjustable Legs#@#
Six-inch stainless steel adjustable legs allow precise leveling on uneven floors to ensure safe, stable installation.
#@@#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#@#Inspect burners and griddle daily; remove debris and calibrate thermostatic controls monthly for consistent heat. Clean stainless steel surfaces after each shift with mild detergent and a soft cloth; polish with approved cleaner to prevent corrosion. Empty and degrease drip trays and flue riser shelf weekly. Check door seals and cabinet hardware for wear and tighten fasteners quarterly. Schedule CSA-certified technician service annually to test gas lines, pilots, and safety systems.