Deliver consistent high-volume cooking performance without compromise. This 60-inch natural gas range combines a high 204,000 BTU output with a versatile cooktop and integrated charbroiler to support continuous service in restaurants, hotels, hospitals, and institutional kitchens. Operators benefit from durable stainless steel construction and a service-focused design that simplifies maintenance and maximizes uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the range and shut off the Natural Gas supply. Remove grates and clean with mild detergent and warm water; scrub charbroiler surfaces to remove grease. Vacuum crumbs from oven and wipe interior with non-abrasive cleaner; check and clean the 22.5 Flue Riser and backriser shelf. Degrease exterior stainless steel panels and control knobs. Inspect and clean condenser areas and vents to improve efficiency and reduce fire risk. Dry all parts before restoring gas and power.#@@#Additional Info#@#Southbend’s 4602DC-2CR-NG 60" natural gas range delivers 204,000 BTU with six burners, a 36" charbroiler, manual controls, a standard oven, stainless steel, a 22.5" flue riser, 6" adjustable legs, CSA and NSF certified.#@@#General Info#@#Description #@#
Deliver consistent high-volume cooking performance without compromise. This 60-inch natural gas range combines a high 204,000 BTU output with a versatile cooktop and integrated charbroiler to support continuous service in restaurants, hotels, hospitals, and institutional kitchens. Operators benefit from durable stainless steel construction and a service-focused design that simplifies maintenance and maximizes uptime.
#@@# Burners and Output#@#
Six non-clog open burners deliver concentrated heat across the 37.00-inch cooktop, producing the power required for rapid searing, boiling, and sautéing. Operators can manually adjust the flame for precise control, while the non-clog design minimizes downtime for cleaning and maintains consistent output during peak periods.
#@@# Integrated Charbroiler#@#
A 36-inch charbroiler is positioned on the right side of the top, enabling direct grilling and char marks on proteins without needing a separate appliance. Chefs achieve higher throughput by combining range and grill operations on a single footprint, reducing line congestion and saving valuable space.
#@@# Oven and Storage#@#
The unit includes one standard oven with a spring-assisted, counterweight door and a single rack, providing 132.3 cubic feet of total usable volume across compartments for roasting and holding applications. Staff benefit from predictable thermal performance and easier access during frequent door cycles.
#@@# Construction and Serviceability#@#
Stainless steel front, sides, shelf, and 6-inch adjustable legs offer corrosion resistance and easy surface sanitation in demanding kitchens. Technicians appreciate the Service First eligibility and accessible components that reduce repair time and lower lifecycle service costs.
#@@# Venting and Configuration#@#
A 22.5-inch flue riser with a hi-shelf integrates ventilation management and provides a stable service shelf above the range, aiding orderly plating and staging.
#@@#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#@#Service technicians must inspect burner ports and charbroiler grates weekly, removing carbon with a brass brush and vacuuming debris for even heat distribution. Schedule monthly checks of gas connections and standing pilots for leaks using a soap solution and a manometer; replace worn hose assemblies immediately. Clean stainless steel surfaces with a neutral pH cleaner and soft cloth to prevent corrosion. Level the unit and verify 6" adjustable legs for stability.